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Volume 33 _D42804 F<br />
Journal for meat production,<br />
processing and research<br />
<strong>international</strong><br />
2_<strong>2018</strong><br />
Animal Welfare<br />
Modernization of meat inspection<br />
Processing<br />
Reducing fat for<br />
improving health<br />
Food Safety<br />
Identification of<br />
meatborne germs<br />
Research<br />
Sausages with<br />
addition of carp meat<br />
Topics<br />
Mixing, Mincing, Blending<br />
Hygiene and Disinfection
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
3<br />
Trade is not aoneway street<br />
Editorial<br />
China is an important target market for American pork products<br />
The upcoming <strong>2018</strong> World Meat Congress<br />
(WMC) has an extraordinary theme with<br />
“Trusting in Trade.” in these days of aChinese<br />
American trade war.InDallas, 31 Mayto1June,<br />
it will be very enlighening to hear the US Secretary<br />
of Agriculture. Sonny Perdue will deliver<br />
the WMC’s opening keynote presentation,<br />
focusing on the challenges of feeding agrowing<br />
world as well as trade policy initiatives undertaken<br />
by the Trump administration.<br />
From the European point of view China’s reaction<br />
was not long in coming: When Donald<br />
Trump imposed punitive tariffs on imports of<br />
steel and aluminium in March, this hit exporters<br />
in China particularly hard. Then China<br />
was catching up and imposing import duties of<br />
between 15 and 25% on 128different US products.<br />
The tariffs are supposed to “make up for<br />
losses” that China will incur as aresult of the<br />
penalties imposed by America, the Chinese<br />
Ministry of Finance announced. The measures<br />
concern imported goods worth three billion<br />
dollars, including pork.<br />
China is the second most important target<br />
market for American pork products. According<br />
to the US Export Organisation (USMEF),<br />
309,300 tofpork worth $663 mill. (€539 mill. )<br />
went to China last year.Including Hong Kong,<br />
the figure was as much as 495,640 t. China is a<br />
lucrative market, especially for offal. The US<br />
meat industry is alarmed. Deliveries to China<br />
had already declined significantly in 2017.For<br />
the current year,analysts expect production to<br />
increase by agood five percent. In view of stagnating<br />
domestic demand, this volume would<br />
therefore put pressure on the world market.<br />
Brazil, Canada and the EU also expect higher<br />
export volumes in <strong>2018</strong> –the result would be a<br />
drop in prices.<br />
Atrade war harms all sides. An evidence of this<br />
is the share price of the Chinese company WH<br />
Group. The shares of this Hong Kong listed<br />
company have lost about 14%oftheir value in<br />
the last two March weeks. The US company<br />
Smithfield, the largest pork group in the United<br />
States, has also been part of the WH Group for<br />
several years. So with its retaliatory tariffs on<br />
American pork, Chinese state is harming not<br />
only farmers in Kentucky and Iowa but also WH<br />
Group shareholders in Hong Kong and Shanghai.<br />
This seems to be aclassic commercial<br />
boomerang. Perhaps Trump will learn the basics<br />
of foreign trade the hard way if companies and<br />
consumers in the US complain about higher<br />
costs for all imports from China.<br />
To make it clear:China is also not the innocent<br />
victim of Trump’s attacks. European companies<br />
have also long complained about technology<br />
theft, high market barriers and takeovers subsidised<br />
by Beijing in trade with China. Rules are<br />
needed to resolve trade disputes. Formany<br />
sectors, such as steel and aluminium, these<br />
already exist at the World Trade Organisation<br />
(WTO). They just have to be applied. Also and<br />
above all to China. In general, Beijing must<br />
learn that <strong>international</strong> trade is not aoneway<br />
street, but abusiness of reciprocity.<br />
It will be very interesting at WMC to hear,how<br />
Sonny Perdue will describe Trump’s plan to<br />
protect American farmers and their agricultural<br />
interests.<br />
GerdAbeln<br />
Editor<br />
<strong>FLEISCHWIRTSCHAFT</strong><br />
<strong>international</strong><br />
Advertisement
.....................................................<br />
4<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Content<br />
26 30<br />
Columns<br />
Meat chain<br />
Animal Welfare<br />
There is aneed to modernize meat<br />
inspection among other goals, to<br />
target the hazards of foodborne<br />
illnesses in acost-effective way. 8<br />
Photo: Kadmy/fotolia<br />
3 Editorial<br />
6 News<br />
7 Business News<br />
47 Calendar<br />
48 Advertisers, Credits, Subscriptions<br />
56 Research News<br />
8 Animal Welfare<br />
Modernization of meat inspection of<br />
pigs. The world is on the move towards a<br />
more evidence-based type of inspection.<br />
26 Efficiency<br />
Technology is crucial. Automating food<br />
processing lines with the right technology<br />
can improve sustainability in many<br />
ways.<br />
42 Technology<br />
Clean cultured meat for today’sfuture.<br />
Over time, these innovative food will<br />
ease into the supplychain.<br />
Research &Development<br />
50 Selected physicochemical parameters and appearance of<br />
sausages produced with addition of common carp meat<br />
By Hana Buchtová and Ladislav Kašpar<br />
57 Effect of corn starch and skim milk powder on<br />
the oxidative stability of ameat model system<br />
By Gauri Jairath, Diwakar Prakash Sharma, Randhir Singh Dabur<br />
and Pradeep Singh<br />
62 Enhancing the quality of silver carp fillets by gamma<br />
radiation and coatings containing rosemary essential oil<br />
By Mohammad Hasan Mohammad AbdEldaiem, Hoda Gamal<br />
Mohammad Ali and Mohamed Fawzy Ramadan Hassanien<br />
70 Guidelines for authors of <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong>
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
42<br />
Topics<br />
16 Anuga FoodTec<br />
Information and inspiration. The trade show in Cologne closes with<br />
asignificant increase in visitors.<br />
18 Novelties<br />
This year 1657 suppliers from 48 countries took part in the fair.<br />
Additional new solutions are presented here.<br />
30 Product Development<br />
Reducing fat for improving health. The production of low-fat meat<br />
products requires adequate processing –Part 1<br />
34 Hygiene<br />
Detection assures food safety.New methods for the identification<br />
of meat-borne pathogens support public health –Part 1<br />
50
...................................<br />
6<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
News<br />
"Trusting in Trade."<br />
This year’s theme of the World Meat Congress (WMC) in Dallas,<br />
Texas, USA, 31 May to 1June is “Trusting in Trade.” Following US<br />
Secretary of Agriculture Sonny Perdue`s opening keynote Argentina‘s<br />
Agriculture Minister Luis Miguel Etchevehere (left) will<br />
discuss the recent transition to apro-trade economic philosophy<br />
for its agricultural sector, and Canadian Minister of Agriculture<br />
and Agri-Food Lawrence MacAulay (right) will explain the<br />
approach to agricultural trade and how the production model<br />
compares to that of its competitors. Photo: WMC<br />
//www.<strong>2018</strong>wmc.com<br />
eurammon<br />
Symposium in Switzerland<br />
It is one of the key dates for the<br />
refrigeration and air-conditioning<br />
businesses: on 28 and 29 June,<br />
operators, planners, system engineers<br />
and an interested trade<br />
audience will all come together in<br />
Schaffhausen, Switzerland, for the<br />
eurammon Symposium <strong>2018</strong>.<br />
This year, the main issue will be<br />
the challenges arising from statutory<br />
provisions such as the F-Gases<br />
Regulation and the Ecodesign<br />
Directive. International experts will<br />
show how refrigeration and airconditioning<br />
systems with natural<br />
refrigerants offer an outstanding<br />
solution for meeting the increased<br />
ecological demands. The participants<br />
will gain an insight into<br />
current EU legislation and take a<br />
look at successful practical examples.<br />
What does the F-Gases Regulation<br />
mean in concrete terms for<br />
the rating, operation, profitability<br />
and future viability of refrigeration<br />
systems? And which aspects does<br />
asystem concept have to consider<br />
as aresult of the Ecodesign Directive<br />
that has become more stringent<br />
as from <strong>2018</strong>?"Current legislation<br />
makes high demands of the<br />
environmental compatibility and<br />
energy efficiency of arefrigerating<br />
system, thus creating excellent<br />
general conditions for viable systems<br />
with natural refrigerants that<br />
are not affected by the F-Gases<br />
Regulation", explains Bernd<br />
Kaltenbrunner, Chairman of eurammon.<br />
The event will give participants<br />
an overview of current EU<br />
legislation. International experts<br />
will use specific reference projects<br />
to show how systems with natural<br />
refrigerants are proving successful<br />
in actual operation.<br />
//www.eurammon.com<br />
WBC<br />
Team Ireland is top<br />
In acontest to see who would be<br />
crowned as the world’stop butchers,<br />
Team Ireland, with butchers<br />
from Northern Ireland and Ireland<br />
competing, have been named the<br />
best in the world at the <strong>2018</strong> World<br />
Butchers’ Challenge.<br />
Following an outstanding display<br />
of butchery skills and creativity,<br />
the home nation, Team Ireland,<br />
was announced at aGala event in<br />
Titanic Belfast. This team competed<br />
in avisuallyimpressive<br />
cutting showdown against teams<br />
from eleven other nations: Australia,<br />
Brazil, Bulgaria, France,<br />
Great Britain, Germany, Greece,<br />
Italy, New Zealand, South Africa<br />
and USA. Narrowlydefeated were<br />
runners-up Pure South Sharp<br />
Blacks from New Zealand followed<br />
by the Australian Steelers .<br />
Each team of six had just three<br />
hours and fifteen minutes to turn a<br />
side of beef, aside of pork, awhole<br />
lamb and five chickens into a<br />
themed display of value-added<br />
cuts, similar of what you would<br />
expect in atraditional butcher<br />
shop or supermarket but with<br />
plenty of innovation and skill at the<br />
heart of the displays.<br />
Team Captain, Garrett Landers<br />
says this win will add to Ireland and<br />
Northern Ireland’sreputation for<br />
the quality of its meat and craftsmanship,<br />
delivering additional<br />
promotion for the entire Island of<br />
Advertisement<br />
The butchers have been training for the challenge for almost 18 months.<br />
Ireland on the global stage. “We<br />
have been training for the World<br />
Butchers’ Challenge for almost 18<br />
months, and to win on our first<br />
attempt is just incredible. The<br />
standard from the other countries<br />
was first-class, and we are beyond<br />
delighted to have won the award,<br />
here in Belfast –the first time that<br />
the World Butchers’ Challenge has<br />
ever been held here.” He added:<br />
“We’re hoping that this accolade<br />
will help to spread the word of the<br />
world-class quality of Irish and<br />
Northern Irish produce across the<br />
globe.”<br />
Head Judge, Todd Heller from<br />
New Zealand, explains: “The results<br />
from the top five ranked teams<br />
were extremelyclose and the<br />
standard overall was exceptional.<br />
We are thrilled to have grown the<br />
World Butchers’ Challenge to<br />
twelve teams this year from four in<br />
2016 and are focused on building<br />
an even greater World Butchers’<br />
Challenge in 2020.”<br />
Prior to the main event, the<br />
World Champion Young Butcher<br />
and Apprentice competition was<br />
also held with Thomas Guyomar<br />
from France taking out the title of<br />
World Champion Young Butcher<br />
and Samantha Weller from New<br />
Zealand announced as the World<br />
Champion Butcher Apprentice.<br />
//www.worldbutcherschallenge.com
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
7<br />
Business News<br />
Tönnies<br />
Bucking the market trend by stable growth<br />
Provacuno<br />
Spanish beef for nonEU<br />
markets to be promoted<br />
The Tönnies Group, headquartered<br />
at Rheda-Wiedenbrück, Germany,<br />
has concluded the 2017 business<br />
year with global turnover totalling<br />
€6.9 bn. The turnover from the now<br />
fullyconsolidated Zur Mühlen<br />
Group, which was included for the<br />
first time, had aspecial effect.<br />
Despite the difficult market environment,<br />
the corporation operated<br />
successfullyin2017: the number of<br />
pigs and beef cattle slaughtered<br />
and butchered by Tönnies increased<br />
once again in comparison<br />
to the previous year.<br />
Important production locations<br />
were further developed (particularlyinBadbergen<br />
and Kellinghusen)<br />
and the sites belonging to<br />
the Zur Mühlen Group were decisivelystrengthened<br />
through acquisitions<br />
and restructuring measures.<br />
In 2017,the group slaughtered<br />
20.6 mill. pigs (2016:20.4 mill.) –an<br />
increase of 1%.Ofthese, 16.6 mill.<br />
The number of heads slaughtered and butchered increased once again.<br />
pigs were slaughtered in Germany.<br />
This corresponds to an increase of<br />
400,000, an increase of 2.5% (2016:<br />
16.2 mill.). Tönnies also slaughtered<br />
more beef cattle in 2017:<br />
432,000 animals were slaughtered<br />
and butchered (2016:424,000). The<br />
small increase in the number of<br />
pigs slaughtered outside of Germany<br />
can be attributed to weakness<br />
in the Danish market. The<br />
slaughter output decreased by<br />
about 5% overall –the company<br />
was also stronger here. The export<br />
share was about 50%. Tönnies<br />
considers itself well-positioned for<br />
the current business year and<br />
medium-term development. “We<br />
are experiencing stable growth –<br />
contrary to the market trend.“<br />
//www.toennies.de<br />
Agrand of €2.5 mill. will be secured<br />
by the EU budget between the<br />
years <strong>2018</strong>-2021, announced the<br />
Agrofood Inter-professional Organization<br />
of the Spanish Beef Industry,<br />
Provacuno.<br />
During this period of time, Provacuno<br />
representatives are going to<br />
run promotional campaigns on<br />
several non-EU markets that include<br />
Saudi Arabia, United Arab<br />
Emirates, Hong Kong and Vietnam,<br />
countries that have recently<br />
opened their borders to Spanish<br />
beef meats. Speaking of this program,<br />
the president of Provacuno,<br />
Marino Medina, said: “It should<br />
serve us to present our meat in<br />
markets that demand high-quality<br />
beef, such as Spanish beef. It is<br />
expected that this promotional<br />
activity will strengthen the Spanish<br />
companies.”<br />
//www.provacuno.es<br />
MHP<br />
Increase in poultry production<br />
Advertisement<br />
The Ukainian company is one of<br />
the leading poultry producers.<br />
MHP's production of chicken<br />
meat increased by 7% in the first<br />
quarter of <strong>2018</strong>,reaching 152,167<br />
tfrom 141,874 tinthe first three<br />
months of 2017.The rise is based<br />
on adecreased percent of flock<br />
thinning and increased production<br />
of bigger broiler carcasses.<br />
MHP's chicken meat sales to<br />
third parties rose by 9% in Q1<br />
<strong>2018</strong>,upto135,307 tfrom<br />
123,931tin Q1 2017.Onthe other<br />
hand, domesticsales volumes<br />
decreased by 4% year-on-year.<br />
Furthermore, the company's<br />
exports of chicken meat increased<br />
by astaggering 28% in<br />
the first three months of this<br />
year compared to the corresponding<br />
period from 2017,<br />
totaling 63,144t.MHP exports<br />
poultry to 53 countries. Export<br />
sales represented around 47%<br />
of total poultry sales volumes in<br />
Q1 <strong>2018</strong>.<br />
The average chicken meat<br />
price through the first quarter of<br />
<strong>2018</strong> increased by 23% compared<br />
to the same period last<br />
year but around 5% lower than in<br />
Q4 2017.Due to the relatively<br />
stable currency ratio, average<br />
MHP’spoultry prices in Q1 <strong>2018</strong><br />
increasedby22% year-on-year<br />
in $-term.<br />
Exports prices increased by<br />
17%year-on-year, mainlyasa<br />
result of MHP’sexport product<br />
mix change and increasedsales<br />
to more profitable markets (market<br />
targeting strategy). MHP’s<br />
poultry prices on the domestic<br />
market remained almost at the<br />
same level as in Q4 2017,but<br />
23% higher year-on-yeardue to<br />
low comparative basis in Q1 2017.<br />
//www.mhp.com.ua
8<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Animal Welfare<br />
Marisa Cardoso (to the left)<br />
was Head of the Scientific<br />
Committee and Jalusa<br />
Deon Kich (to the right)<br />
was the President of<br />
Safepork 2017.<br />
Modernization of meat inspection of pigs<br />
The world isonthe move towards amore evidence-based type ofinspection<br />
There is aneed to modernize meat inspection<br />
among other goals, to target the hazards of<br />
foodborne illnesses in acosteffective way.In<br />
August 2017,aworkshop about the status for<br />
modernization of meat inspection of pigs was<br />
held in Brazil, in relation to the Safepork Conference.<br />
Presenters from several countries contributed<br />
with their knowledge, based upon industry,<br />
academia and authority experiences. Avariety of<br />
initiatives to modernize meat inspection was<br />
presented, reflecting different production systems<br />
and perceptions about the value of meat<br />
inspection. In general, there was atendency<br />
towards amore evidencebased approach focusing<br />
on the entire production chain.<br />
By Lis Alban,<br />
Elenita Ruttscheidt Albuquerque,<br />
Claudia ValeriaG.Cordeiro de Sá,<br />
Patrik Buholzer, Madalena Vieira-Pinto,<br />
Nina Langkabel, DianaMeemken,<br />
Andrew Pointon, DavidHamilton<br />
and Melanie Abley<br />
Modernization of meat inspection is on the<br />
agenda in several countries. Resources are<br />
scarce and the challenges plenty,socosteffective<br />
ways of inspection are sought. Moreover,<br />
pork is traded <strong>international</strong>ly.Would it make<br />
sense to have similar inspection regimes in<br />
place all over the world? –Ordothe production<br />
systems and perceived risks differ too much<br />
between countries, inhibiting aharmonization<br />
of the rules? Should focus rather be on the<br />
outcome of inspection than the way it is performed?<br />
While remembering that the main<br />
objective is to ensure that the meat, which<br />
reaches the consumer,issafe and wholesome.<br />
Moreover,wemust not forget that inspection is<br />
also made to ensure early detection of animal<br />
health and welfare problems. So,how can we<br />
undertake meat inspection in away,where all<br />
three aims are met?<br />
In 2011,anEFSA Opinion pointed to the advantage<br />
of visualonly inspection of swine to minimize<br />
the probability of spread of food safety<br />
hazards such as Salmonella spp. between the<br />
carcasses (EFSA, 2011). In response, the European<br />
Union (EU) Meat Inspection Regulation was<br />
adapted, and since 2014 it stipulates that meat<br />
inspection of swine should be visualonly.An<br />
exception is warranted, if information revealed<br />
during ante mortem (AM), post mortem (PM) or<br />
from the herd of origin points to aneed for traditional<br />
inspection involving incisions and palpations<br />
(EU Commission, 2014). Legally speaking,<br />
EU regulations are binding for all Member States,<br />
from the date which the regulation enters into<br />
force. However,due to adiverse list of issues in<br />
the individual Member States, the implementation<br />
of full visualonly inspection has been delayed<br />
(BÆKBO et al., 2015). Therefore, it is interesting<br />
to know what the status is, and what the<br />
experience has been regarding implementation.<br />
Howismodernization of meat inspection<br />
being interpreted outside the EU? Are the<br />
challenges the same or do they differ due to<br />
historical/cultural issues? Furthermore, how<br />
do we agree on the conditions allowing free<br />
trade? One hazard of global interest is the<br />
parasite Trichinella,where testing of all carcasses<br />
has been arequirement for many years,<br />
despite that the probability of detecting<br />
Trichinella is minute in indoorraised pigs. The<br />
World Organization for Animal Health (OIE)<br />
operates with establishment of anegligible risk<br />
compartment for Trichinella in pigs (OIE,<br />
2017). The principles of establishing and maintaining<br />
anegligible risk compartments are also<br />
in place in the EU (EU Commission, 2015).<br />
Will any country make use of this concept?<br />
And, if so, how can maintenance of the negligible<br />
risk be documented?<br />
The concept of Food Chain Information (FCI)<br />
is in use in the EU. Howmeaningful is this<br />
concept? In addition, are similar concepts being<br />
used on other continents? Which solutions to<br />
challenges have been found? Furthermore, what<br />
are the future developments and next challenges<br />
within meat inspection of swine?<br />
Workshop in Brazil<br />
In August 2017,around 40 persons involved in<br />
pork production gathered in Iguacu in Brazil to<br />
talk about the status for the modernization of<br />
meat inspection of pigs. The workshop was<br />
organized in relation to the scientificoriented<br />
Safepork Conference, which is held every second<br />
year on either side of the Atlantic Ocean. This<br />
time, Safepork Conference organizers were<br />
Marisa Cardoso from Universidade Federal do<br />
Rio Grande do Sul, Porto Alegre, Brazil (Head of<br />
Scientific Committee), and Jalusa Deon Kich<br />
from The Brazilian Agricultural Research Corporation<br />
(Embrapa) as president. The presenters at<br />
the workshop were selected by the workshop<br />
organizers Elenita Ruttscheidt Albuquerque,<br />
from the Brazilian Federal Inspection Service,<br />
and Lis Alban from the Danish Agriculture &<br />
Food Council to ensure abroad representation<br />
covering industry,academia and veterinary<br />
authorities from various countries all over the<br />
world. The program and the presenters can be<br />
seen in the Table.
Advertisement
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10<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Animal Welfare<br />
Modernization of meat inspection of pigs<br />
The status in the following EU Member States<br />
were presented: Denmark, Germany,the Netherlands,<br />
and Portugal, representing avariety of<br />
production volumes. For each of these countries,<br />
the following issues were dealt with:<br />
r To which extent has visualonly inspection<br />
been implemented? –fully,partially or not all?<br />
r What is the experience, pros and cons, and did<br />
it require extra/alternative actions?<br />
r Is the concept of FCI implemented and which<br />
kind of information does it cover,and is it<br />
meaningful?<br />
r What has the reaction to visualonly inspection<br />
been from trade partners?<br />
r What has the reaction been from consumers<br />
and workers’ union?<br />
r What more work is needed to make acosteffective<br />
meat inspection fully functional?<br />
The countries outside the EU were represented<br />
by Australia, Brazil, Columbia, and the United<br />
States of America, representing avariety in geography,production<br />
volume and developments. For<br />
these countries, the same questions were addressed<br />
but in adifferent and more heterogeneous<br />
way compared to the EU Member States,<br />
in which aharmonized legislation is applied.<br />
Regarding Trichinella,all presenters were<br />
asked to give the status for how far their country<br />
was with respect to establishing compartments<br />
with anegligible risk of Trichinella infection in<br />
domestic pigs kept under controlled management,<br />
as defined in the OIE Code (OIE, 2017).<br />
Moreover,ifsuch compartments were established,<br />
how would their negligible risk status be<br />
maintained?<br />
Three other issues were of interest:<br />
r Howcould preharvest monitoring be undertaken<br />
in amore proactive way?<br />
r Howcould monitoring for antimicrobial<br />
residues be riskbased? and<br />
r Howcould information from meat inspection<br />
be fedback to pig producers?<br />
The idea was to use the presentations as abasis<br />
for adiscussion among all workshop participants,<br />
who represented avariety of people<br />
involved in meat inspection –ranging from<br />
academia, authority and industry.Hence, the<br />
aim of the workshop was to share experience,<br />
so we can all learn how to optimize meat inspection.<br />
In 2015,asimilar workshop was held in<br />
Porto, Portugal, in connection with the Safepork<br />
Conference 2015.Anarticle about the<br />
outcome of this can be found in an earlier<br />
number of <strong>FLEISCHWIRTSCHAFT</strong> International<br />
(BÆKBO et al., 2015).<br />
In the following, the outcome of the 2017<br />
workshop is presented along with acomparison<br />
with the 2015 workshop. The individual presentations<br />
can be found on http://www.safepork2017.com.br/programme.php?cat=1.<br />
Implementation of visualonlyinspection<br />
In the Netherlands, Germany,Portugal and<br />
Denmark, visualonly inspection is implemented,<br />
fully or partially.This implies that<br />
traditional inspection is only performed, if<br />
signals are observed during AM/PM or caught<br />
by FCI. In the Netherlands, both traditional and<br />
fully visual inspection is undertaken, depending<br />
on the abattoir company,whereas in Denmark<br />
only finishing pigs from controlled housing are<br />
subjected to visualonly inspection due to export<br />
requirements.<br />
In Germany,asurvey was performed during<br />
the national conference of meat hygiene in<br />
spring 2017 to answer the questions addressed<br />
for the workshop at the Safepork Conference. In<br />
Table of contents<br />
Content of the 2017 Safepork workshop about modernization of meat inspection<br />
Topic 1 Status in country Presenter Affiliation Country<br />
Welcome Elenita Ruttscheidt Albuquerque a Brazilian Federal Inspection Service Brazil<br />
Introduction to the workshop Lis Alban a Danish Agriculture &Food Council Denmark<br />
Status for Brazil Elenita Ruttscheidt Albuquerque Brazilian Federal Meat Inspection Service Brazil<br />
Status for Colombia Annette Hjort Independent consultant Colombia<br />
Status for the Netherlands Derk Oorburg Vion The Netherlands<br />
Status for Germany Nina Langkabel Freie Universität Berlin Germany<br />
Status for Denmark Lis Alban Danish Agriculture &Food Council Denmark<br />
Status for Portugal Madalena Viera Pinto b Universidadeta Trás-os-Montes Portugal<br />
eAlto Douro<br />
Status for USA Melanie Abley US Food Safety and Inspection Service USA<br />
Status for Australia<br />
David Hamilton and<br />
Andrew Pointon c<br />
South Australian Research &<br />
Development Institute<br />
Australia<br />
Topic 2–other challenges<br />
Establishment and maintenance of a Dan Kovich National Pork Producers Council USA<br />
Trichinella Negligible Risk Compartment<br />
Anew concept for pre-harvest monitoring<br />
Patrik Buholzer Thermo Fisher Scientific Switzerland<br />
Risk-based monitoring of residues of Lis Alban Danish Agriculture &Food Council Denmark<br />
antimicrobials in pig meat<br />
Feed-back of information from meat Derk Oorburg Vion The Netherlands<br />
inspection to producers<br />
Panel discussions about the status for Lis Alban Danish Agriculture &Food Council Denmark<br />
modernization of meat inspection<br />
Summing up: Where are we heading? Cláudia Valéria Cordeiro Brazilian Federal Inspection Service,<br />
Head Office<br />
Brazil<br />
a: Workshop organizers<br />
b: With contributions from Paulo Carneiro and Susana Santos from Direção Geral de Alimentação eVeterinária, Portugal<br />
c: Presented by Peter Davies, University of Minnesota, USA<br />
Source: ALBAN etal. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong>
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
11<br />
Animal Welfare<br />
total, 28 questionnaires were fully answered by<br />
official veterinarians, 22 of them working in<br />
different pig abattoirs. The occupational background<br />
of the respondents represented the<br />
situation in Germany quite well; eight small<br />
abattoirs (100,000<br />
slaughtered pigs/week). On 12 abattoirs, visualonly<br />
inspection was not applied. Five out of<br />
these 12 abattoirs were small abattoirs. In the<br />
group of abattoirs, where visualonly inspection<br />
is applied fully (N= 8) or partially (N= 2) (10/22),<br />
large abattoirs were the majority.<br />
In Portugal, visualonly inspection has been<br />
implemented at all slaughterhouses except<br />
those that are authorized for export to the<br />
Customs Union (Russian Federation, Kazakhstan<br />
and Belarus) and to Brazil, due to trade<br />
requirements raised by these countries. The<br />
specific, additional procedures that constitute<br />
the difference between traditional inspection<br />
and visualonly may be applied only for the<br />
slaughter batches intended for export to these<br />
countries. However,ifthe abattoir is unable to<br />
determine which consignments are intended<br />
for export to the countries requiring extra<br />
procedures, traditional inspection shall be<br />
applied to all slaughter batches at the day of<br />
slaughter.Additionally,according to the Portuguese<br />
legislation, aminimum level of monitoring<br />
for Mycobacterium avium is in place by<br />
incision of mandibular and mesenteric lymph<br />
nodes from all pigs from positive farms or 10%<br />
of pigs from negative farms as well as for<br />
Cysticercus cellulose infection by examining 10%<br />
of all carcasses from each batch.<br />
In Australia, leading into the workshop several<br />
reports from an extensive riskbased review<br />
of PM inspection and disposition judgements of<br />
the Australian Standard 4696 (Anon., 2007) had<br />
been submitted to meat safety regulators for<br />
consideration. Since the Safepork workshop, the<br />
routine visual inspection has been approved, in<br />
principle, by meat safety regulators (POINTON et<br />
al., 2017)asan equivalent alternative PM inspection<br />
procedure with the domestic meat inspection<br />
standard (Anon., 2007). The decision is<br />
based on acomparison of visual inspection with<br />
traditional procedures (POINTON et al., 2000:<br />
HAMILTON et al., 2002), aqualitative riskbased<br />
assessment considering contemporary data<br />
(POINTON et al., <strong>2018</strong>)and an assessment of the<br />
counterproductive net effect of incision of<br />
lymph nodes on contamination of edible tissues<br />
(EFSA 2011;KIERMEIER and POINTON,2017). The<br />
assessment of the equivalence of alternative<br />
procedures with the standard included food<br />
safety,wholesomeness and effect on animal<br />
health and welfare surveillance, including<br />
zoonoses. Aprocess is underway to support<br />
implementation in domestic and exportlicensed<br />
abattoirs. These equivalent alternative<br />
inspection procedures apply equally to indoor<br />
reared pigs, those reared at any stage in outdoor<br />
production systems and to cull breeding stock.<br />
In large part, these changes have been enabled<br />
by improvements in herd health especially due<br />
to the eradication or prevention of traditional<br />
meatborne zoonoses and recognition of contamination<br />
of edible tissues by “hidden” foodborne<br />
hazards due to traditional inspection<br />
procedures.<br />
In Brazil, anational riskbased assessment is<br />
being undertaken to acquaint the inspection<br />
procedures to current epidemiological status,<br />
involving fattening pigs raised under controlled<br />
housing conditions. In Colombia, traditional<br />
meat inspection is undertaken and there<br />
is currently no discussion about visualonly<br />
inspection.<br />
In the USA, the Food Safety and Inspection<br />
Service (FSIS) Agency has proposed to amend<br />
the Federal meat inspection regulations to establish<br />
anew optional inspection system for market<br />
hog (finishing pig) slaughter establishments,<br />
called the NewSwine Slaughter Inspection<br />
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12<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Animal Welfare<br />
Modernization of meat inspection of pigs<br />
System (NSIS). FSIS is proposing this new<br />
inspection system to<br />
r facilitate pathogen reduction in pork products<br />
r improve compliance with the Humane<br />
Methods of Slaughter Act<br />
r improve the effectiveness of market hog<br />
slaughter inspection<br />
r make better use of the Agency’s resources and<br />
r remove unnecessary regulatory obstacles to<br />
innovation by revoking maximum line speeds<br />
and allowing establishments flexibility to<br />
reconfigure evisceration lines.<br />
If establishment personnel sorted and removed<br />
unfit animals before AM inspection and<br />
trimmed and identified defects on carcasses<br />
and parts before PM inspection by FSIS inspectors,<br />
FSIS inspectors would be presented with<br />
healthier animals and carcasses that have fewer<br />
defects to inspect, which would allow inspectors<br />
to conduct amore efficient and effective<br />
inspection of each animal and each carcass.<br />
Such asystem would allow FSIS inspectors to<br />
conduct amore efficient inspection. As aresult,<br />
FSIS could assign fewer inspectors to online<br />
inspection, freeing up Agency resources to<br />
conduct more offline inspection activities that<br />
FSIS has determined are more effective in<br />
ensuring food safety,such as verifying compliance<br />
with sanitation, HACCP, and humane<br />
handling requirements (US Food Safety and<br />
Inspection Service, <strong>2018</strong>). FSIS has requested<br />
comments on whether or not the agency should<br />
allow establishments that operate under the<br />
proposed NSIS to use discretion when deciding,<br />
on alotbylot basis, whether or not to<br />
incise mandibular lymph nodes and palpate the<br />
viscera to detect the presence of animal diseases<br />
(e.g., M. avium)ifthey submit documentation<br />
to FSIS supporting that the presence of<br />
M. avium is not likely to occur,such as records<br />
documenting their onfarm controls. The deadline<br />
for submission of comments has been<br />
extended to 2May,<strong>2018</strong>.FSIS will response to<br />
all comments received on the proposed rule<br />
when the final rule is published.<br />
Compared to the 2015 workshop, visualonly<br />
inspection is now the standard in the EU, primarily<br />
for indoorraised finishers. Outside the<br />
EU, discussions about how to go from traditional<br />
inspection to visualonly are taking place<br />
supported by research and pilot projects. But<br />
there is no consensus regarding inspection of<br />
outdoorraised finishing pigs. Here, ahazard<br />
identification followed by an assessment of the<br />
risk related to subjecting finishing pigs from the<br />
outdoor compartment to visualonly inspection<br />
compared to traditional inspection is needed.<br />
Advantages and disadvantages<br />
According to the presenters from the countries<br />
in which visualonly inspection is implemented,<br />
the main advantage is that the process is timesaving<br />
considering that no incisions and palpations<br />
are undertaken. Additionally,the main<br />
food safety hazards in pork identified by EFSA<br />
like Salmonella spp. or Yersinia spp. are not<br />
detectable by performing palpations and incisions.<br />
In fact, handling may lead to crosscontamination<br />
without an advance in knowledge<br />
relevant for the inspection. Moreover,finishing<br />
pigs are in general healthy and most lesions are<br />
macroscopically detectable, although selected<br />
lesions may skip detection such as endocarditis,<br />
lymphadenitis and pulmonary abscesses, which<br />
are only occurring infrequently.This implies<br />
that visualonly inspection is perceived as a<br />
costeffective way of inspection, leaving more<br />
time for inspection of individual parts of the<br />
carcass, including the carcass surfaces i.e. allocation<br />
of resources commensurate with the risk.<br />
On mediumsized abattoirs, the investment<br />
into equipment enabling visualonly inspection<br />
may be higher than the expected economic<br />
benefits –atleast on ashortterm horizon. Such<br />
investments may include arestructuring of the<br />
line enabling plucks hanging over intestines as<br />
well as extra light and mirrors. Moreover,ifthere<br />
are too many abnormalities, visualonly inspection<br />
may not make sense as the line speed may<br />
have to be reduced or the reinspection platform<br />
may be overloaded. This may e.g. be the case for<br />
anonnegligible part of the sows.<br />
Legislation may be abarrier from implementing<br />
visualonly inspection in acountry.Moreover,iftrade<br />
agreements require traditional<br />
inspection, then an exporting country needs to<br />
negotiate new conditions with that trade partner,<br />
before being able to consider implementing<br />
visualonly inspection. Harmonization at an<br />
<strong>international</strong> level is therefore needed.<br />
ForGermany,the official veterinarians, responding<br />
to the survey undertaken, stated that<br />
training of inspection personnel is an important<br />
to ensure detection of lesions when inspection is<br />
visualonly.Moreover,astandardized definition<br />
of lesions can improve visualonly inspection. In<br />
addition, most advantages, disadvantages and<br />
individual solutions around visualonly inspection<br />
involved technical solutions, presented by<br />
the abattoir company.<br />
Food Chain Information<br />
Food Chain information (FCI) is defined in<br />
Point 3, Section III, Annex II of EU Regulation<br />
853/2004 (EU Commission, 2004). The standard<br />
information addresses the herd and its owner.<br />
Among the countries, there is avariety of information,<br />
which is perceived as useful, additional<br />
information; in Denmark, aherd’s Salmonella<br />
status, whether the animals are raised indoor or<br />
outdoor,and compliance regarding withdrawal<br />
times after antimicrobial treatment are used as<br />
FCI. Moreover,aprivate standard is in place<br />
requiring avisit to the premises at least every<br />
three years by an independent thirdparty auditor,assessing<br />
the compliance with alonger list<br />
of requirements (SEGES –Danish Pig Research<br />
Centre, 2017). Asimilar system is in place in the<br />
Netherlands, involving samples taken and analyzed<br />
at accredited labs for Mycobacterium avium<br />
and Toxoplasma gondii, but not for Salmonella.<br />
Private standards implying routine check of<br />
herds and premises are also in place in Germany<br />
and the Netherlands.<br />
In Germany, Salmonella antibody status and<br />
information on the herd health status are FCI,<br />
but this information is not presented to all<br />
abattoirs in relation to delivery of pigs for<br />
slaughter.According to the responders to the<br />
survey undertaken in Germany,the mandatory<br />
information provided by the German pig producers<br />
as part of FCI do not cover sufficiently<br />
the animal and herd health status. In Portugal,<br />
FCI includes almost all the information defined<br />
Regulation 853/2004.<br />
In Australia, national programs have been<br />
developed to ensure recording among others<br />
traceability,health status and welfare compliance.<br />
In Brazil, FCI are in place requiring<br />
recording of traceability,animal movements,<br />
origin of feed, and treatment with veterinary<br />
drugs. In Colombia, the concept of FCI is being<br />
developed and is already encompassing traceability.Noinformation<br />
regarding FCI was available<br />
for the USA.<br />
Compared to the 2015 workshop, it seems like<br />
there is more consensus on what is meaningful<br />
to use as aFCI, and what the limitations are.<br />
Reactions from trade partners,<br />
consumers and workers<br />
In the Netherlands, focus has been on export,<br />
and therefore, on meeting export requirements.<br />
This has resulted in evaluation of the system in<br />
relation to various trade partners’ visits. Initially,<br />
the inspection personnel were reluctant to<br />
visualonly inspection, but today the system in<br />
place is accepted widely.There has been no<br />
reaction from consumers at all in the Netherlands,<br />
neither in Portugal. This is like the situation<br />
in Denmark, where the initial skepticism<br />
expressed by the inspection personnel has been<br />
handled through agradual implementation of<br />
visualonly inspection. This was based upon a<br />
number of risk assessments, which in detail<br />
evaluated the effect of abandoning routine<br />
incisions and palpations of the mandibular and<br />
intestinal lymph nodes, the heart, the lungs and<br />
the liver (BÆKBO et al., 2015). In Germany,there<br />
has been alack of acceptance of visualonly<br />
inspection among the inspection personnel. The<br />
negative reaction was further amplified due to<br />
pressure for reduction of personnel. It is expected<br />
that training may improve acceptance of<br />
visualonly inspection, because the meat inspectors<br />
get acquainted with the system.<br />
Challenges and solutions<br />
In the Netherlands, visualonly inspection is<br />
running smoothly and no challenges are perceived<br />
currently.InDenmark, focus is on assessing the<br />
effect of replacing traditional inspection with<br />
visualonly inspection of finishing pigs raised<br />
outdoor.This will require renegotiations with<br />
important trade partners. In Germany,more work<br />
is to be done related to standardization of lesion<br />
detection, training of official inspection personnel,<br />
usage of FCI, identification of IT and cameras to<br />
support inspection personnel. In Portugal, scientific<br />
work is being undertaken to help judging<br />
when total condemnation is needed or could be
14<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Animal Welfare<br />
Modernization of meat inspection of pigs<br />
replaced by local condemnation. Assessment of<br />
disposition judgement criteria has been afeature<br />
of the review undertaken in Australia also.<br />
Also, the personnel dealing with the plucks<br />
and intestines must know that if they find anything<br />
abnormal, they must rapidly identify the<br />
carcass corresponding to the offal and immediately<br />
inform the official veterinarian, so that they<br />
can take any measure deemed necessary to<br />
assess the risk of the lesion found. Segregation<br />
of the carcass may be necessary to reevaluate<br />
the sanitary decision.<br />
Outside the EU, similar work has been commenced;<br />
In Brazil, work is being undertaken<br />
regarding adjustments of the slaughter line and<br />
how to share responsibilities between the veterinary<br />
authorities and the food business operator.<br />
Compared to the 2015 workshop, it seems as<br />
although there is awide variation regarding how<br />
much the countries have modernized their meat<br />
inspection, the countries are moving in the same<br />
direction; the challenges are somewhat similar<br />
and so are the technological tools which are<br />
found useful.<br />
Trichinella<br />
Denmark and Belgium have obtained EU status<br />
of negligible risk for Trichinella.This implies<br />
that there is no requirement for testing for<br />
Trichinella in pigs from the indoor compartments<br />
located in these two countries, if the pigs<br />
originate from premises that are complying with<br />
the requirements for controlled housing, listed<br />
in the EU Trichinella Regulations (EU Commission,<br />
2015).<br />
In Denmark, the compliance is checked at<br />
least once every three years by an independent<br />
thirdparty auditor.Still, all pigs are tested on<br />
exportoriented abattoirs due to trade requirements<br />
(ALBAN and PETERSEN,2016). In the<br />
Netherlands, all pigs slaughtered on exportoriented<br />
abattoirs are tested for the same reasons<br />
as in Denmark. In Portugal, there has been<br />
no discussion about negligible risk status, although<br />
Trichinella is not found in domestic pigs<br />
but occasionally in wildlife.<br />
No information was provided for Australia. In<br />
Brazil, the digestion assay is in place, and PCR<br />
testing is also being done for Trichinella although<br />
Trichinella is not found in domestic pigs. In<br />
Colombia, the diagnostic testing is currently<br />
being improved. The USA is considering<br />
whether to make use of the concept of negligible<br />
risk compartments; the current discussion is<br />
debating how apremise may maintain its negligible<br />
risk status. In the USA, the use of private<br />
standards involving routine visits to check compliance<br />
with specified requirements has so far<br />
not been that common as in the EU.<br />
Currently,there seems to be varying interest<br />
in the concept of negligible risk compartments,<br />
although <strong>international</strong> recognition could involve<br />
savings due to fewer pigs being tested.<br />
However,the costs of establishing aprivate<br />
standard with regular visits by an independent<br />
thirdparty auditor may be considered too high,<br />
if only undertaken to for Trichinella.<br />
Preharvest program<br />
Awareness of risk for exposure to bacteria,<br />
viruses and parasites through food has risen<br />
among consumers according to recent market<br />
surveys. Consumers and official authorities<br />
place increasingly more responsibility on producers,<br />
manufacturers and food retailers to<br />
protect consumer health. Meat and meat products<br />
bring unique challenges to food safety;as<br />
these foodstuffs have azoonotic potential implying<br />
transmission of infection from animals to<br />
humans.<br />
Forfood animals, AM and PM inspection in<br />
the slaughter plant has historically played a<br />
critical role in ensuring product safety.The<br />
introduction of ahazard analysis and critical<br />
control point (HACCP) approach to food safety<br />
was intended to provide additional safety assurances<br />
to consumers, by identifying and mitigating<br />
risks.<br />
However,ensuring adequate food safety<br />
requires participation throughout the entire food<br />
supply chain. With amore integrated approach,<br />
the probability of exposure to potential contaminants<br />
can be decreased. Ariskbased approach,<br />
supported by knowledge obtained from supplychain<br />
testing, provides acompetitive advantage<br />
for addressing food safety issues throughout the<br />
entire process.<br />
The PreHarvest Approach of Thermo Fisher<br />
Scientific, allows testing under ariskbased<br />
approach and supports continuous improvement<br />
of the supply chain, through herd/supplier<br />
monitoring and feedback. This concept has<br />
already been implemented by leading European<br />
packers.<br />
The principle is simple: When pigs are delivered<br />
to the slaughterhouse, adefined percentage<br />
of pigs are sampled and analyzed using apanel<br />
of diagnostic tests for the detection of microbial<br />
and zoonotic infections. The diagnostic results<br />
are linked to additional information about the<br />
herd or farm. Based upon this, appropriate<br />
measures can be identified and implemented in<br />
the animal production phase to e.g. increase<br />
biosecurity or improve hygiene.<br />
The implementation of ariskbased food<br />
safety approach allows packers to assess their<br />
supply chain. They gain abetter understanding<br />
of the health and safety status of sourced pigs.<br />
This allows the packer to implement measures<br />
to steadily increase the knowledge and the quality<br />
of the entire supply chain. The approach not<br />
only enables the meat producers to introduce<br />
healthy animals into their supply chain, but also<br />
helps to reduce their costs, increase profit and<br />
strengthen their market position.<br />
Feedback of information from meat<br />
inspection to pig producers<br />
Feedback of slaughterhouse information may<br />
assist pig producers in improving the health of<br />
the animals. Such information may consist of<br />
registrations collected during meat inspection.<br />
Vion Food has developed asystem, whereby<br />
information, judged as relevant, is sent to pig<br />
producers. This among others encompasses the<br />
prevalence of liver white spots, pneumonia and<br />
pleurisy,lung embolia, skin lesions and joint<br />
inflammations. The prevalence of these lesions,<br />
detected during inspection, are compared to the<br />
abattoir average. Moreover,the costs associated<br />
with these infections, among others in the form<br />
of retarded growth, is estimated. Producers can<br />
also order an extended slaughter check for agiven<br />
batch or period, to go into details with aspecific<br />
condition. The entire system is aunique counseling<br />
tool not just for the producer but also for the<br />
veterinarian and other advisers. Other findings,<br />
such as contaminations occurring during slaughter,may<br />
not be relevant for the producer but can<br />
be used to improve slaughter management.<br />
Riskbased monitoring<br />
of antimicrobial residues<br />
In general, residues of antimicrobials are unwanted<br />
by consumers and, therefore, monitoring<br />
is needed. Residues of antimicrobials are<br />
only found infrequently.Sampling in ahighrisk<br />
subpopulation would give ahigher probability<br />
of finding apositive sample compared to sampling<br />
at random. This implies that the sample<br />
size may be lowered without jeopardizing the<br />
safety of the system. Danish and Dutch experience<br />
points to chronic pleuritis as arisk factor in<br />
finishing pig herds (a highrisk herd has a<br />
withinherd prevalence >40%). Today,such<br />
riskbased systems are in place in Denmark and<br />
the Netherlands (ALBAN et al., 2016).<br />
The EU Residue Directed 96/23 is currently<br />
being renegotiated. This implies an opportunity<br />
for improving the legislation; setting meaningful<br />
standards for sampling and analyzing allowing<br />
acomparison of monitoring results. Moreover,arequirement<br />
for own check monitoring<br />
by large abattoirs would make sense, as explained<br />
by ALBAN et al. (<strong>2018</strong>).<br />
Common discussion<br />
The 2017 workshop showed that there is still a<br />
lot of variation in how meat inspection of pigs is<br />
being undertaken and why it is done. Formore<br />
details about this issue, please see POINTON et<br />
al. (<strong>2018</strong>). Discussions are in place about these<br />
issues, whereby common sense is expected to<br />
prevail. In general, more evidencebased approaches<br />
are being used, and there is more<br />
focus on the microbiological implication of the<br />
various lesions, which may be found at meat<br />
inspection.<br />
To makemeat inspection fully functional, FCI<br />
should be objective, practical and feasible. Moreover,information<br />
from meat inspection should<br />
be canalized back to producers for them to act<br />
upon together with their veterinarian or other<br />
advisers. However,this also requires that the<br />
lesions and reasons for condemnation are<br />
clearly defined and harmonized. To facilitate<br />
visualonly inspection, the place of inspection in<br />
the slaughterline may need to be improved on a<br />
plant, and hence, require investments. The<br />
abattoir employees and other staffatthe plant<br />
may also be in need of more training and supervision<br />
by the official veterinarian.
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
15<br />
Animal Welfare<br />
Safepork 2019 in Berlin<br />
The next Safepork Conference will take place<br />
from 2629 August, 2019,inBerlin, Germany.<br />
And aworkshop about the status for modernization<br />
of meat inspection is expected to be organized<br />
again. Formore information about the<br />
2019 Safepork Conference, Prof. Diana<br />
Meemken and Dr.Nina Langkabel from Freie<br />
Universität Berlin will be happy to assist. Diana<br />
Meemken will be the next President of the Safepork<br />
Community.Additional information is also<br />
available via http://www.safepork-conference. com.<br />
The value of the workshop is to establish a<br />
forum for people involved in modernization of<br />
meat inspection. In this forum, information<br />
about the development, effect of various technologies,<br />
and solutions to the identified challenges<br />
may be shared. This may be used to by<br />
the countries and food business operators to<br />
identify costeffective inspection systems.<br />
Moreover,anunderstanding the approach in<br />
place in the different countries, might result in<br />
fewer trade issues for the benefit of all stakeholders<br />
and society.<br />
References<br />
1. ALBAN,L., PETERSEN,J.V.,(2016): Ensuring anegligible<br />
risk of Trichinella in pig farming from acontrol perspective.<br />
Vet. Parasitol. 231, 137–144. http://<br />
dx.doi.org/10.1016/j.vetpar.2016.07.014 –2.ALBAN, L.,<br />
RUGBJERG,H., PETERSEN,J.V.,NIELSEN,L.R., (2016): Stochastic<br />
scenario tree modelling of cost-effectiveness<br />
of risk-based antimicrobial residue monitoring<br />
in Danish pork. Prev. Vet. Med. 128, 87–94. –3.ALBAN,<br />
L., LÉGER,A., VELDHUIS,A., SCHAIK,G.V., (018):Modernizing<br />
the antimicrobial residue monitoring programs for pig<br />
meat in Europe -the balance between flexibility and<br />
harmonization. Food Control, 86, 403–414 –4.Anonymous,<br />
(2007): Hygienic Production and Transportation<br />
of Meat and Meat Products for Human Consumption<br />
AS 4696:2007.Food Regulation Standing Committee<br />
Technical Report Series 3. Standards Australia. –<br />
5. BÆKBO,A.K., PETERSEN,J.V. et al. (2015): Visual-only<br />
inspection in swine –different status for implementation<br />
in European countries. Fleischwirtschaft<br />
International 30 (6) 26–31. http://english.fleisch<br />
wirtschaft.de/epaper/29/epaper/ index.html –<br />
6. EFSA (2011): EFSA Panels on Biological Hazards<br />
(BIOHAZ), on Contaminants in the Food Chain (CON-<br />
TAM), and on Animal Health and Welfare (AHAW);<br />
Scientific opinion on the public health hazards to be<br />
covered by inspection of meat (swine). EFSA Journal 9<br />
(10), 2351. http://onlinelibrary.wiley.com/<br />
doi/10.2903/j.efsa.2011.2351/epdf –7.EUCommission,<br />
2014.Regulation (EC) No 218/2014 amending<br />
annexes to Regulation (EC) No 853/2004, (EC), No<br />
854/2004 of the European Parliament and of the<br />
Council and (EC) Regulation 2074/2005. https://<br />
?uri=CELEX:32015R1375&rid=1 –9.EUCommission<br />
(2004): Regulation EC No 853/2004 laying down<br />
specific hygiene rules for food of animal origin.<br />
Consolidated version. http://eur-lex.europa.eu/<br />
www.fsai.ie/uploadedFiles/Reg218_2014.pdf –8.EU<br />
Commission (2015): Commission Implementing Regulation<br />
(EU) 2015/1375 laying down specific rules on<br />
official control for Trichinella in meat. http://eurlex.europa.eu/legal-content/EN/TXT/PDF/<br />
legal-content/EN/TXT/PDF/?uri=CELEX:02004R0853-<br />
20171121&qid=1519035298163&from=EN –10. HAMIL-<br />
TON, D.R., GALLAS, P., LYALL, L., LESTER, S., MCORIST, S.,<br />
HATHAWAY,S.C., POINTON,A.M. (2002): Risk-based evaluation<br />
of post mortem inspection for pigs in Australia.<br />
Vet. Rec. 151 (4), 110–116. –11. KIERMEIER,A.K., POINTON,<br />
A.M. (2017): Net effect modelling of Lymph node<br />
incision. In Final Report Review of the Post-mortem<br />
Inspection and Disposition Schedules of the Australian<br />
Standard Pork. Final Report Project Number<br />
2015/023: Appendix 2. Australian Pork Ltd, Canberra,<br />
Australia. –12. OIE (2017): Infection with Trichinella<br />
spp. Chapter 8.17.OIE Animal Health Code. http://<br />
www.oie.int/index.php ?id=169&L=0&htmfile=chapitre_trichinella_spp.htm<br />
–13. POINTON, A.M.,<br />
HAMILTON,D., KOLEGA,V., HATHAWAY,S.(2000): Risk assessment<br />
of organoleptic post-mortem inspection<br />
procedures for pigs. Vet. Rec. 146, 124-131. –<br />
14.POINTON,A.M., HAMILTON,D.H., KIERMEIER,A.K. (2017):<br />
Review of the Post-mortem Inspection and Disposition<br />
Schedules of the Australian Standard –Pork.<br />
Final Report Project Number 2015/023. Australian Pork<br />
Ltd, Canberra, Australia. –15. POINTON, A.M., HAMILTON,<br />
D.H., KIERMEIER,A.K. (<strong>2018</strong>): Assessment of the Postmortem<br />
Inspection of Beef, Sheep, Goats and Pigs in<br />
Australia: Approach and Qualitative Risk-Based<br />
Results. Food Control 90 (August <strong>2018</strong>), 222–232. –<br />
16.SEGES –Danish Pig Research Centre (2017): Danish<br />
Product Standard, June 2017. http://www.pigre-<br />
searchcentre.dk/~/media/Files/DANISH/DAN-<br />
ISH%20produktstandard/Produkt_Standard_UK.pdf –<br />
17.USFood Safety and Inspection Service (<strong>2018</strong>):<br />
Modernization of Swine Slaughter.Federal Register /<br />
Vol. 83,No. 22 /Thursday, February 1, <strong>2018</strong> /Proposed<br />
Rules. US Department of Agriculture, 9CFR<br />
Parts 301, 309, and 310–18.[Docket No.<br />
FSIS–2016–0017]RIN 0583–AD62. https://<br />
www.fsis.usda.gov/wps/wcm/connect/c17775a2-<br />
fd1f-4c11-b9d2-5992741b0e94/2016%E2%80%<br />
930017.pdf?MOD=AJPERES.<br />
Author’s addresses<br />
Lis Alban (corresponding author: lia@lf.dk), Danish Agriculture<br />
&Food Council, Axelborg, Axeltorv 3, 1609 Copenhagen V,<br />
Denmark, E. Ruttscheidt Albuquerque, Brazilian Federal<br />
Inspection Service ,Claudia Valeria G. Cordeiro de Sá, Brazilian<br />
Federal Inspection Service, Head Office, Patrik Buholzer,<br />
Thermo Fisher Scientific, Switzerland, Madalena VieiraPinto,<br />
Universidade de TrásosMontes eAlto Douro, Portugal, Nina<br />
Langkabel, Freie Universität Berlin, Germany, Diana Meemken,<br />
Freie Universität Berlin, Germany, Andrew Pointon, APFoodIntegrity<br />
Pty Ltd, South Australia, David Hamilton, South<br />
Australian Research and Development Institute, South<br />
Australia, and Melanie Abley, US Food Safety and Inspection<br />
Service, USA.<br />
Advertisement
16<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Trade Fair<br />
ANUGA FOODTEC<br />
Information and inspiration<br />
Anuga FoodTec <strong>2018</strong> closes with asignificant increase in visitors<br />
More than 50,000 visitors came to<br />
Anuga FoodTec in Cologne from 20<br />
to 23 March. The fair thus set anew<br />
record and was at the same time<br />
more <strong>international</strong> than ever before.<br />
Decisionmakers from the<br />
world's leading food producers<br />
from 152countries visited the<br />
supplier fair.Avaried event and<br />
congress programme provided<br />
information and inspiration.<br />
According to Koelnmesse,<br />
Anuga FoodTec is continuing<br />
its success story as an organizer.<br />
After agrowth in floor space and a<br />
doubledigit increase in the number<br />
of exhibitors (+13%) had already<br />
been determined in the<br />
runup to the event, the <strong>international</strong><br />
supplier trade fair for the<br />
food and beverage industry was<br />
able to achieve significant visitor<br />
growth again in <strong>2018</strong>:More than<br />
50,000 experts from the food<br />
industry informed themselves<br />
about the innovations and further<br />
developments of the supplier<br />
industry.Thus, the number of<br />
visitors increased by almost 11%<br />
compared to the previous event.<br />
Anuga FoodTec also made further<br />
gains in terms of <strong>international</strong>ity.<br />
Visitors to Cologne were able to experience complete, crossprocess concepts live across all production stages<br />
and food industries.<br />
Visitors from 152 countries (+15<br />
countries compared to the previous<br />
event) impressively underscore<br />
its position as the leading <strong>international</strong><br />
trade fair for suppliers to the<br />
food and beverage industry.The<br />
Scientific findings were linked to the requirements of business practice in the<br />
various forums of the trade fair. Photo: Koelnmesse<br />
specialist programme organized by<br />
the DLG (German Agricultural<br />
Society), including numerous<br />
conferences, guided tours and<br />
lectures, was supplemented by<br />
Anuga FoodTec <strong>2018</strong>.The technical<br />
and conceptual sponsor of Anuga<br />
FoodTec is the DLG.<br />
Katharina C. Hamma, Managing<br />
Director of Koelnmesse GmbH,<br />
explained: "The Anuga FoodTec<br />
concept is unique and successful.<br />
This makes the renewed growth<br />
across all key figures more than<br />
clear." This year's increase in<br />
visitors is mainly based on an<br />
increase in trade visitors from<br />
abroad. Significant growth was<br />
recorded in particular in China,<br />
Italy,Korea,Poland, Russia and<br />
South America. Hamma: "The<br />
great popularity of the <strong>international</strong><br />
guests and the high quality<br />
of the visitors show us that with<br />
the orientation and concept of<br />
Anuga FoodTec we have met the<br />
requirements of the trade fair<br />
participants".<br />
"Anuga FoodTec <strong>2018</strong> presented<br />
averitable firework of technological<br />
innovations from the entire<br />
spectrum of the food and beverage<br />
industry", comments DLG Managing<br />
Director Dr.ReinhardGrandke<br />
as Chairman of the Advisory Board<br />
of Anuga FoodTec on the outstanding<br />
position of the leading <strong>international</strong><br />
trade fair."The comprehensive<br />
specialist programme on the<br />
highly relevant key topic of resource<br />
efficiency had offered the<br />
<strong>international</strong> public numerous<br />
opportunities to systematically deal<br />
with the optimization of production<br />
processes –always with the<br />
aim of consuming less energy and<br />
water and reducing the loss of<br />
food. The latest scientific findings<br />
in food technology were once again<br />
combined with the requirements<br />
of business practice in Cologne in<br />
an exemplary manner.
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
17<br />
Anuga FoodTec<br />
Leading topic Resource<br />
efficiency<br />
"One for all. All in one." This year<br />
again, visitors to Anuga FoodTec<br />
experienced the entire production<br />
cycle under this motto and were<br />
able to experience both individual<br />
solutions and complete, crossprocess<br />
concepts across all production<br />
stages and food industries live.<br />
In all five product segments –Food<br />
Packaging, Safety &Analytics, Food<br />
Processing, Food Ingredients and<br />
Services &Solutions –the companies<br />
presented acrosssector and<br />
crossproduction exhibition offering.<br />
The key topic of resource efficiency<br />
was present everywhere.<br />
From packaging with the lotus<br />
effect, which reduces food losses, to<br />
saving raw materials, such as water<br />
or energy in the production process,<br />
to production lines with modular<br />
parts for individual products: Anuga<br />
FoodTec was once again the innovation<br />
center of the supplier industry.<br />
The wide range of products and<br />
impressive exhibitor presentations<br />
Experts from the entire food industry informed themselves often also across<br />
industries about the innovations and further developments of the<br />
supplier industry.<br />
attracted the top decisionmakers to<br />
Cologne. The exhibitors were impressed<br />
by the high quality and<br />
professionalism as well as the<br />
<strong>international</strong>ity of the trade visitors<br />
and reported very good discussions<br />
with highranking decisionmakers.<br />
The event and congress<br />
programme<br />
The product show at Anuga<br />
FoodTec was supplemented by an<br />
extensive event and congress programme<br />
organised by the DLG. The<br />
Speakers Corner and the forums<br />
aroused great interest among the<br />
visitors. The opening conference on<br />
the first day of the fair,which focused<br />
on the opportunities and<br />
risks for the food and beverage<br />
industry under the guiding theme<br />
of resource efficiency,also celebrated<br />
asuccessful premiere.<br />
Anuga FoodTec <strong>2018</strong><br />
in numbers<br />
1657 suppliers from 48 countries<br />
took part in the <strong>2018</strong> fair (2015:<br />
1479), 60% of them from abroad.<br />
Among them were 655 exhibitors<br />
from Germany and 1002 exhibitors<br />
from abroad. Anuga FoodTec <strong>2018</strong><br />
attracted over 50,000 trade visitors<br />
from 152countries, 63% of them<br />
from abroad.<br />
<strong>FLEISCHWIRTSCHAFT</strong> presented<br />
many innovations in its<br />
March edition of Anuga FoodTec,<br />
some of them which were not yet<br />
available at the time of going to<br />
press in March are included in this<br />
issue on pages 18 to 25.<br />
//www.anugafoodtec.com<br />
Advertisement
18<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Anuga FoodTec<br />
Robots for primary<br />
packaging of foodstuffs<br />
The stand from Stäubli,headquarted<br />
at Pfäffikon, Switzerland, was<br />
the scene of two product<br />
launches: the HE version of the<br />
six-axis TX2 series and ahighly<br />
innovative standard cell incorporating<br />
the TP80 Fast Picker.<br />
The demo cell, which is about to<br />
set new standards in the primary<br />
packaging of foodstuffs, was<br />
developed in close collaboration<br />
with the Bremen system manufacturer<br />
Emcon and the sensor specialist<br />
Sick. The aim is to show just<br />
how productive, efficient and fast<br />
the packaging of unwrapped food<br />
can be whilst still adhering to strict<br />
EHEDG hygiene standards. Thanks<br />
to innovative 3D image processing,<br />
the robot cell is not onlyable to<br />
pick and pack at ultra-high speed<br />
but also to take on quality assurance<br />
tasks and even reject faulty<br />
products. This technological quantum<br />
leap is made possible by a<br />
special version of the Fast Picker<br />
which has onlyrecentlybecome<br />
Advertisement<br />
available. The HE and H1 options of<br />
the established four-axis machine<br />
make it the ideal high-speed robot<br />
for sensitive packaging applications.<br />
HE stands for Humid Environment<br />
and is the identifier for robots<br />
that have been modified for<br />
use in conditions where water<br />
spray is prevalent. Anumber of<br />
design features enable these<br />
models to withstand the HACCP<br />
(Hazard Analysis and Critical Control<br />
Points) cleaning procedures<br />
that are obligatory in the modern<br />
food industry.The H1 affix signifies<br />
the use of food-grade oil. In contrast<br />
to competing products in<br />
which the use of class NSF H1<br />
lubricants adverselyaffects performance,<br />
the TP80 can continue<br />
to operate without any impairment.<br />
In the demo cell, the TP80 underlines<br />
its incredible dynamics of<br />
up to 200 picks per minute with<br />
shrimp which it picks off the conveyor<br />
belt and adroitlypositions in<br />
atray.The TriSpector1000 from Sick<br />
supplies the high-speed robot with<br />
all the information it requires.<br />
Using 3D laser triangulation, this<br />
innovative vision sensor operates<br />
in multiple dimensions, gauging<br />
not onlythe position but also the<br />
height and volume of the product.<br />
With this information, the TP80 is<br />
able to work through acomplex<br />
sequence that includes QA aspects<br />
as well as arranging the<br />
product to look attractive in the<br />
tray.Inaddition, it can help maintain<br />
uniform pack weights. Despite<br />
this extensive set of tasks, the<br />
Fast Picker still keeps up arate of<br />
80 picks per minute.<br />
Also for the first time, Stäubli<br />
presented the HE version of the<br />
TX2 series for sensitive food applications<br />
that require fast kinematics<br />
with six axes. One of the<br />
largest-dimensioned members of<br />
this series was displayed in<br />
Cologne, the TX2-90L HE, which<br />
has agenerous range of 1,200 mm<br />
enabling it to operate over awide<br />
workspace. And as an added<br />
bonus, the washdown-compatible<br />
robots of the TX2-HE series are<br />
also available as an H1 option.<br />
//www.staubli.com<br />
The new protein weigher is<br />
setting standards<br />
In refining the MP-16-3800-1250-J<br />
multihead weigher, Multipond<br />
Wägetechnik GmbH from Waldkraiburg,<br />
Germany, has created a<br />
new solution for the meat market<br />
industry: The benefits of the<br />
proven J-Generation system,<br />
where hygiene and leak-tightness<br />
of the machine are the main concerns,<br />
are combined with amultitude<br />
of optimizations. Distribution<br />
cone and feed trays have the tried<br />
and proven stepped profile. This<br />
patented innovation enormously<br />
improves the product conveying<br />
characteristics of the weigher and<br />
enables even adherent products to<br />
be conveyed in acontrolled manner.The<br />
surface profile, combined<br />
with arefined, significantly<br />
stronger feed tray drive and a<br />
special inclination of the feed<br />
trays, are the basis for the troublefree<br />
and gentle conveying of meat,<br />
which in turn permits the highest<br />
accuracy and speed.<br />
In order to improve the product<br />
flow to the distribution cone and<br />
feed trays even further, the<br />
weigher is equipped with two<br />
special 3D cameras. These cameras<br />
tell the software how the<br />
products are arranged on the<br />
distribution cone and feed trays.<br />
Using this information, the multihead<br />
weigher automaticallyimplements<br />
measures to ensure uniform<br />
product distribution and resolves<br />
any problems, such as pieces of<br />
meat that have become stuck.<br />
//www.multipond.de<br />
Pigging system assures<br />
safe container handling<br />
Showing possibilities to improve<br />
container handling systems was<br />
the aim of the Swiss company<br />
Uresh AG from Biel-Benken. The<br />
company presented its pigging<br />
systems which secure acomplete<br />
emptying of containers in food<br />
production within avery short time.<br />
The new hygienic pigging system<br />
is fully-automated and improves<br />
the filling and cleaning<br />
process. The product is located<br />
inside aclosed system and is not<br />
contaminated. Driven by water, the<br />
pigs run through pipes, which are<br />
DN 65 thick and up to 60 mlong,<br />
and in doing so expel all food<br />
residues present inside the pipes.<br />
Twoparallel filling systems are<br />
connected. Thus, the food contained<br />
in the pipes can be 100%<br />
processed. Thanks to the fullyautomated<br />
system food manufacturers<br />
can reconfigure their systems<br />
for different products within<br />
avery short time. The arduous<br />
cleaning process, which required a<br />
number of hours, is superfluous;<br />
likewise the periodic replacement<br />
or maintenance of the valves and<br />
hoses. The closed double pigging<br />
system increases the system<br />
availability and flexibility.The<br />
patented and EHEDG-certified<br />
pigging system from Uresh has<br />
been developed over many years of<br />
research and refinement processes.<br />
The success of the system<br />
lies in the blue pigs. This pigs<br />
contain magnets, which serve to<br />
control and position the pigs.<br />
//www.uresh.ch
Cutter „Blitz“<br />
Transmission drive revolutionizes the mode of operation<br />
Maschinenfabrik Seydelmann KG<br />
info@seydelmann.com Tel. +49 (0)711 /490090-0<br />
www.seydelmann.com Fax +49 (0)711 /490090-90<br />
Hölderlinstraße 9 | 70174 Stuttgart | Germany<br />
Cutters<br />
Mixers<br />
Grinders<br />
Emulsifiers<br />
Production Lines
Vacuum-Cooking-Cutter<br />
K1004 AC-8<br />
Biggest and most innovative Cutter worldwide<br />
Advantages of the K1004 AC-8 at aglance:<br />
■ More efficient roduction for large<br />
companies with usual Seydelmann quality<br />
■ State of the art rocessing technology<br />
ith high-vacuum and high-seed:<br />
longer shelf-life, stronger bite. More intense<br />
taste, higher fineness and prolonged appealing<br />
visual appearance<br />
■ Unmatched homogeneity when processing<br />
large batches<br />
■ Shorter roduction times due to higher<br />
hourly throughputs 4. -.4 tfine emulsion/h<br />
■ Sace saving design compared to aproduction<br />
with two 500l cutters or three 325l cutters<br />
■ educed oer consumtion with<br />
constant production volume<br />
■ educed manoer reuirement:<br />
one operator for double production volume<br />
compared to a500l cutter<br />
■ Shorter rearation times: one large batch<br />
instead of several smaller ones<br />
■ mroved hygiene: less contact between<br />
operator and material<br />
■ Minimal maintenance: sharpening and<br />
changing of knives, cleaning, maintenance<br />
■ ariable loading otions<br />
Maschinenfabrik Seydelmann KG<br />
info@seydelmann.com Tel. +49 (0)711 /490090-0<br />
www.seydelmann.com Fax +49 (0)711 /490090-90<br />
Hölderlinstraße 9 | 70174 Stuttgart | Germany<br />
Cutters<br />
Mixers<br />
Grinders<br />
Emulsifiers<br />
Production Lines
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
21<br />
Anuga FoodTec<br />
Gentle and efficient<br />
mixing technology<br />
This year Inotec GmbH from Reutlingen,<br />
Germany, showcased the<br />
IKVM 500 VACasaperfect combination<br />
of the most gentle and<br />
efficient mixing technology and<br />
the most proper discharge of a<br />
tilting mixer vessel. This mixer<br />
allows the complete and proper<br />
discharge of the tilting vessel,<br />
unloading simultaneouslyin<br />
2x200 Lstandard trolleys. The<br />
machine’svessel and mixingtools<br />
offer best access for product<br />
recovery and cleaning. Sticky<br />
products can be easilyunloaded<br />
with amanual scraper.This results<br />
in asimple change-over from one<br />
to another product.<br />
Best mixing performance is<br />
guaranteed by the patented<br />
unique, gentle mixing and blending<br />
VarioMix technology.The tilting<br />
mixer vessel does not stress and<br />
hurt the product at the discharge<br />
which allows best results for<br />
salami style products. The IKVM<br />
500 VACisthe ideal multi-purpose<br />
mixer for operations with awide<br />
product variety.Its usable mixing<br />
volume is 500 L.<br />
//www.inotecgmbh.de<br />
Highly wearresistant for<br />
abrasive media<br />
Pumps are used for plenty of tasks<br />
in food processing. The systems<br />
are frequentlyoperated with centrifugal<br />
or progressive cavity<br />
pumps, although twin screw<br />
pumps often provide additional<br />
benefits. The design of Hyghspin<br />
twin screw pumps manufactured<br />
by Jung Process Systems GmbH<br />
from Kummerfeld/Pinneberg,<br />
Germany, do follow hygienic design<br />
criteria. The models are manufactured<br />
in stainless steel, as it is<br />
generallyrequired by the market.<br />
On top all wetted parts are made<br />
entirelyfrom solid material. There<br />
is no wetted part of cast origin.<br />
This prevents the risk of imperfections,<br />
such as cracks or shrink<br />
holes. The surfaces are electropolished<br />
and have aroughness of less<br />
than 0.8 µmasstandard. For special<br />
requirements improved surfaces<br />
qualities with Ra value of<br />
less than 0.4 µmare available as<br />
option. The company also offers<br />
individual solutions for highly<br />
abrasive products like spices in<br />
meat emulsions. The twin screw<br />
pumps can pump awide range of<br />
viscosities, what makes them very<br />
individual and flexible. They can be<br />
cleaned without the need for a<br />
bypass. Cleaning and sterilization<br />
is done in place within the system.<br />
There is no need to dismantle the<br />
pump.<br />
//www.jungprocesssystems.de<br />
Effective separation of<br />
meat from sinews<br />
The company Nordischer Maschinenbau<br />
Rudolf Baader GmbH &Co.<br />
KG from Lübeck, Germany, developed<br />
in 1969 the method of separating<br />
the meat from connective<br />
tissue and tendons or just say<br />
separating soft and solid components.<br />
It is used for desinewing of<br />
red meat, poultry and fish and in<br />
the fruit and vegetable industry for<br />
gaining puree or juice or for the<br />
depackaging of various packaged<br />
products. In order to make the<br />
customers able to utilize his machinery<br />
as effectivelyaspossible,<br />
the company has now also developed<br />
abatch feeding system for<br />
the Baader 600. The machine was<br />
presented with amicrobatcher.It<br />
combines the proven technology of<br />
"baadern" with the possibility to<br />
produce the optimum quality even<br />
with smaller throughput quantities.<br />
In particular, the high time savings<br />
compared to the high-quality,<br />
artisanal product separation and<br />
standardization should be emphasized.<br />
The time-consuming sorting<br />
of the meat is considerablyreduced.<br />
In the production of meat<br />
and pork meat alonger color retention<br />
and consistency is ensured,<br />
which is made possible by the very<br />
gentle meat processing. This is a<br />
decisive quality feature of the<br />
machine. The product quality becomes<br />
reproducible and allows the<br />
exploitation of additional options in<br />
the selection of raw materials.<br />
Economic purchasing advantages<br />
can thus be exhausted. The machine<br />
is suitable for any craftsman<br />
who wants to get into the "baadern"<br />
because it has avery small footprint,<br />
is very comfortable to handle,<br />
very fast and easy to clean and<br />
even mobile. It is very robust and<br />
therefore adurable asset. In addition,<br />
this year the company was<br />
exhibiting aBaader 604 equipped<br />
with atamping device, which<br />
makes it possible to process largesized<br />
products without mechanical<br />
preconditioning (except meat).<br />
Furthermore, this machine is<br />
equipped with adry running sensor.<br />
Another exhibit was the Baader 605<br />
–one of the high-performance<br />
machines –which was equipped<br />
with atamping device and batch<br />
feeding system. The company was<br />
exhibiting aBaader 601version this<br />
year too, which is characterized by<br />
avery simple product infeed. Aside<br />
feed belt is easy to fill and continuouslyconveys<br />
the product into the<br />
machine.<br />
//www.baader.com<br />
Advertisement
22<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Anuga FoodTec<br />
Solutions for inspection,<br />
checks and analytics<br />
MettlerToledo from Greifensee,<br />
Switzerland, one of the market<br />
leaders in product inspection<br />
technology, presented its latest<br />
solutions for product inspection,<br />
weight checks and analytics for the<br />
food industry.<br />
In the four production lines for<br />
dry, wet, and packaged products,<br />
as well as lab and industrial weighing<br />
applications, visitors experienced<br />
how companies in the food<br />
industry use Mettler-Toledo solutions<br />
to increase resource efficiency<br />
and gain acompetitive<br />
advantage. One of the highlights at<br />
the Mettler-Toledo booth was the<br />
world premiere of anew X-ray<br />
inspection system for applications<br />
in food and pharmaceutical production.<br />
The system impresses<br />
with superior detection sensitivity<br />
to minimize false rejects and its<br />
high level of flexibility, which allows<br />
it to adapt to various production<br />
environments. This helps<br />
companies in the food processing<br />
industry consistentlyachieve<br />
reliable results in foreign object<br />
detection and product integrity<br />
inspections of their products. This<br />
also enables them to sustainably<br />
increase the availability and performance<br />
of their production lines,<br />
while also optimizing resource<br />
efficiency.<br />
On the dry foods production line,<br />
the company demonstrated the<br />
performance of its free-fall metal<br />
detectors with new features: Reduced<br />
Test (RT) mode, eDriv, Auto<br />
Test System (ATS) and Virtual Network<br />
Computer (VNC). The Reduced<br />
Test (RT) function ensures that the<br />
metal detector always meets or<br />
exceeds the required specifications<br />
at all times through monitoring<br />
of system performance. As a<br />
result, the number of routine performance<br />
tests can be reduced by<br />
up to 83%. The new eDrive technology<br />
increases detection sensitivity<br />
by up to 20% –even in the detection<br />
of the smallest metal contaminants.<br />
The Auto Test System (ATS)<br />
reduces plant downtimes through<br />
automatic feeding of the test<br />
pieces, resulting in shortened test<br />
windows. The Virtual Network<br />
Computer (VNC) function allows<br />
employees to use convenient<br />
remote access to the metal detectors<br />
via mobile devices, such as<br />
smartphones, tablets and laptops.<br />
Visitors could also expect to see<br />
the latest Profile Advantage metal<br />
detection system on the wet foods<br />
production line. Through the use of<br />
MFS technology to suppress the<br />
product signal at up to 50% higher<br />
detection sensitivity in detecting<br />
metal foreign objects, impressive<br />
results are obtained with wet, hot,<br />
chilled or frozen products.<br />
//www.mt.com<br />
Corrosionresistant<br />
strapping machine<br />
From wet, salty air to high contamination<br />
potential resulting from<br />
external influences: In the food<br />
industry, products are packed and<br />
prepared for transport in tough<br />
conditions. Yetall processes need<br />
to meet the highest standards<br />
when it comes to hygiene and<br />
speed. Mosca GmbH (Waldbrunn,<br />
Germany) showed the Evolution<br />
SoniXs MS-6-VA, anew stainlesssteel<br />
strapping machine that fully<br />
meets these requirements. The<br />
Mosca "Aquarium" demonstrated<br />
how the Standard 6sealing unit,<br />
the heart of Mosca machines,<br />
works reliablyunder wet conditions.<br />
Other machines on display<br />
with Mosca-engineered feeding<br />
mechanisms demonstrated how<br />
the manufacturer's fully-automated<br />
solutions can be integrated<br />
into production lines.<br />
The Mosca Evolution SoniXs<br />
MS-6-VAoffers several advantages<br />
for strapping packages containing<br />
fresh fish, meat, and other food<br />
products. This is the first stainless-steel,<br />
side-seal machine<br />
equipped with the patented SoniXs<br />
ultrasonic sealing unit with electronic<br />
self-calibration. Particles<br />
cannot drop on the sealing unit<br />
because it is placed to the side of<br />
the strap guide frame and the<br />
strapped product. This avoids<br />
contaminants that could affect<br />
machine performance. With ultrasonic<br />
technology, there is no need<br />
to thermallymelt the strapping<br />
material for asecure closure. This<br />
keeps plastic residue from forming<br />
on the sealing unit and eliminates<br />
vapors or toxins. It also prevents<br />
polystyrene beads from sticking to<br />
the sealing unit when strapping<br />
styrofoam boxes.<br />
The Evolution SoniXs MS-6-VAis<br />
designed for use in production<br />
lines. Mosca also offers amatching<br />
corrosion-resistant feeding mechanism<br />
with plastic chain links in a<br />
stainless-steel frame. The machine<br />
is controlled using an intuitivelyoperated<br />
panel. Up to 52 strapping<br />
cycles per minute are possible with<br />
the entry-level model. The optional<br />
double strap dispenser helps to<br />
ensure smooth operation. Twocoils<br />
are inserted into the strapping<br />
machine at the same time. When<br />
the end of one coil is reached, the<br />
machine automaticallyswitches<br />
over to the second coil. This reduces<br />
the time required to change<br />
the coil by around 80% and eliminates<br />
the need to have an operator<br />
on site to handle the coil change.<br />
//www.mosca.com<br />
Improve the carbon<br />
footprint<br />
As leading solution provider specialised<br />
in air purification in the<br />
food processing industry, KMA<br />
Umwelttechnik GmbH (Königswinter,<br />
Germany) presented its<br />
energy efficient exhaust air filters<br />
at the Anuga FoodTec.<br />
Thanks to its high energy efficiency<br />
the KMA solution is recognized<br />
as particularlysustainable,<br />
since the ambitious European<br />
climate objectives as well as the<br />
increasinglychallenging regulatory<br />
requirements of the TA-Luft (focusing<br />
on the separation of odor<br />
emissions) make an energy saving<br />
technology indispensable.<br />
The expert for modern air filtration<br />
demonstrated its specialised<br />
air filter systems for smoke<br />
houses, the modular Aairmaxx<br />
System, as well as the established<br />
Ultravent System applicable to<br />
industrial frying and boiling lines.<br />
For the application in smoke<br />
houses the KMA Aairmaxx technology<br />
offers abroad range of modular<br />
exhaust air filter components,<br />
such as the electrostatic precipitator<br />
(separation of aerosols such<br />
as tar from waste air) and gas or<br />
odour separation (VOC-separation).<br />
Due to the increasing requirements<br />
of the TA-Luft with respect to the<br />
separation of odors, an optional<br />
new high-performance odor abatement<br />
can be equipped additionally.<br />
Compared to conventional postcombustion<br />
systems the KMA<br />
solution realises an energy saving<br />
and at the same time aCO2-reduction<br />
of more than 80%.<br />
The Ultravent air filter system<br />
with efficient heat recovery system<br />
and optional UV-Light module for<br />
odor separation is especiallydesigned<br />
for the application in industrial<br />
frying or boiling lines.<br />
//www.kmafilter.de<br />
New design offers further<br />
advantages for cleaning<br />
Smooth design of Tornado rotary<br />
lobe T.Sano designed by Netzsch<br />
Pumpen &Systeme GmbH from<br />
Waldkraiburg, Germany, means a<br />
smooth housing which attracts<br />
barelyany dirt or dust. This design<br />
has been developed for the hygiene<br />
and food industry, because<br />
not onlythe materials and the<br />
cleanability of the pump chamber<br />
are subject to strict requirements<br />
in the food industry, the outer<br />
contours are also taken into account.<br />
However, the T.Sano series<br />
is generallyinteresting for food<br />
manufacturers as it is free of dead<br />
spaces in the pump chamber and<br />
has an oil-free synchronized gear.<br />
This pump is driven by atoothed<br />
belt drive. The pistons are synchronised<br />
at the same time.<br />
//www.netzsch.com
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
23<br />
Anuga FoodTec<br />
Expertise throughout the<br />
entire packaging line<br />
Multivac Sepp Haggenmüller SE &<br />
Co. KG from Wolfertschwenden,<br />
Germany, showed its comprehensive<br />
expertise in automation and<br />
line technology with an automated<br />
traysealer line for packing<br />
sliced fresh meat. The packaging<br />
line comprises ameat portioner<br />
and Flexible Packing Unit (FPU)<br />
from TVI as well as ahigh-output<br />
T800 traysealer, conveyor belt<br />
labeller and inspection solution<br />
designed by the company.<br />
The multi-functional and flexible<br />
GMS 520 singlecut portioning<br />
system from TVI can process all<br />
types of red meat and poultry with<br />
the minimum of personnel involvement<br />
–for every portion in<br />
any consistency, and always<br />
optimized for weight and product<br />
waste. Fillets, cutlets and steaks<br />
can be cut from small and<br />
medium-sized primals, as for<br />
example can pork sirloin steaks<br />
from frozen product (down to<br />
–3 °C), or roulades and thin grill<br />
strips from large primals, as well<br />
as diced products such as<br />
goulash and many other cuts.<br />
Even meat with bone can be cut<br />
into very even slices with the<br />
GMS 520 singlecut. If the product<br />
is well tempered, slice thicknesses<br />
of 1mmcan be achieved,<br />
while the maximum slice thickness<br />
is 50 mm. The portioner<br />
ensures that the highest product<br />
quality is always achieved, even<br />
at high throughput, in terms of<br />
cutting, forming and arranging of<br />
the product. An output of up to<br />
four cuts per second, together<br />
with its very short changeover<br />
time, makes the machine aefficient<br />
portioning system, where<br />
the yield can be further increased<br />
with trim-free portioning. After<br />
being portioned, the meat products<br />
are transferred to the multifunctional<br />
FPU 500 multitray loading<br />
module from TVI. Trays with<br />
formats of up to 340x275x80 mm<br />
(LxWxH) can be loaded. The cycle<br />
output is on average around<br />
40 trays per minute. The filled<br />
trays are then transferred to the<br />
high-output T800 traysealer,<br />
which is designed to produce MAP<br />
packs and MultiFresh vacuum skin<br />
packs in large batches. It enables<br />
trays to be packed with aproduct<br />
protrusion of up to 20 mm. The<br />
packaging machine, which can be<br />
scaled to particular requirements,<br />
has energy-efficient drive systems,<br />
can be washed down and<br />
allows for quick die changes.<br />
Thanks to the IPC06 machine<br />
control with touchscreen, its<br />
operation is exceptionallyuserfriendly.<br />
The packaging machine<br />
can be operated from both sides<br />
and is available with various<br />
equipment options. The finished<br />
packs are then labeled on ahighperformance<br />
L310 conveyor belt<br />
labeler with Dlabeling. ALD210<br />
label dispenser, which is designed<br />
to the high hygiene requirements<br />
of the food industry and has an<br />
IP69K protection rating, applies a<br />
label up to 500 mm long to the top<br />
of the tray and then down both<br />
sides, before applying it to the<br />
base of the pack. This type of<br />
labeling produces avery attractive<br />
pack, particularlyonvacuum skin<br />
packs, since the label, which can<br />
be either right-angled or rounded,<br />
works like asleeve label. At the<br />
fair paper labels will be used,<br />
which have avery high degree of<br />
rigidity and therefore give aparticularlyhigh-quality<br />
impression.<br />
The fullyintegrated TTO10<br />
thermal transfer printer, which<br />
enables the labels to be printed<br />
with production data or codes,<br />
provides durable and precise<br />
printing of all the relevant pack<br />
data. Labeler adjustment units<br />
with agraphic display in the HMI<br />
control terminal, together with the<br />
machine recipe settings stored for<br />
the particular product, ensure<br />
that product changes are performed<br />
easilyand quickly.<br />
In addition to this, Multivac also<br />
showed aspace-saving and userfriendlycombination<br />
of checkweigher<br />
and metal detector (I 211)<br />
for reliable detection of all metals.<br />
Its rigid and vibration-reducing<br />
floor stand ensures that aprecise<br />
weight check is achieved. Since<br />
the settings are saved with the<br />
machine recipe for the particular<br />
product, aquick product change<br />
presents no problems.<br />
//www.multivac.com
24<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Anuga FoodTec<br />
Testing leak tightness in<br />
packaging line<br />
Inficon GmbH from Cologne, Germany,<br />
one of the world leaders in<br />
the manufacture of leak testing<br />
instruments and devices, exhibited<br />
aversion of its Contura S400 leak<br />
detector for automated packaging<br />
lines for the first time at this year's<br />
Anuga FoodTec in Cologne. Inficon<br />
is working on this as ateam with<br />
Robotik-Pack-Line. The partners'<br />
major theme is Industry 4.0 –the<br />
linking of digitalisation and efficiency.<br />
The innovative operational<br />
principle of the Contura is that it<br />
creates avacuum around the<br />
packaging and then measures any<br />
changes in pressure. As the flexible<br />
foils of the test chamber nestle<br />
very closelytothe contours of the<br />
food packaging, the device can<br />
determine within seconds if the<br />
packaging is leak-tight or not. The<br />
special feature is that, unlike the<br />
water bath test, for example, in the<br />
Contura the testing is completely<br />
non-destructive. This means<br />
packaging that turns out to be<br />
acceptable can go on sale as<br />
normal –and products are no<br />
longer wasted at the quality assurance<br />
stage.<br />
The Contura provides food producers<br />
with testing that is accurate<br />
and non-destructive at all<br />
times –regardless of whether it is<br />
being applied to modified atmosphere<br />
packaging (MAP), thermoformed<br />
packaging, cans or coffee<br />
capsules. Since the Contura<br />
process does not damage the<br />
packaging or product, it is suitable<br />
for testing aparticularlyhigh<br />
number of finished and filled food<br />
packages for leak tightness in a<br />
resource-efficient manner.Testing<br />
can also be carried out in an automatic<br />
operation on the line if desired.<br />
The Contura can easilybe<br />
integrated into automated systems<br />
and Industry 4.0 environments via<br />
its serial interface. When the<br />
testing device is connected to a<br />
production master computer,<br />
quality managers can immediately<br />
find any packaging problems in<br />
their production and intervene<br />
immediately–thus increasing the<br />
efficiency of the processes and<br />
avoiding waste.<br />
Even gross leaks, which are<br />
normallycompletelyundetectable<br />
by the water bath, CO2 or helium<br />
tests, are reliablyidentified by the<br />
Contura. Gross leaks can occur, for<br />
example, if there is significant<br />
damage to foil material or if sealed<br />
seams are badlywelded. Agross<br />
leak results in all the gas escaping<br />
from the inside of the packaging<br />
during evacuation of the test<br />
chamber and gas exchange no<br />
longer taking place in the actual<br />
testing procedure. However,<br />
thanks to apatented volume<br />
detection method, the Inficon<br />
device can still reliablydetect<br />
gross leaks.<br />
//www.inficonpackaging.com<br />
The specialist for food<br />
industry projects<br />
Foodfab from München, Germany,<br />
showed the possibilities of stateof-the-art<br />
technologies. The specialist<br />
consultants for construction<br />
projects in the food industry and<br />
part of ATPArchitects and Engineers<br />
–adesign group which is<br />
well-known across Europe –was<br />
established in 2012.The strategic<br />
reasons for this step was the want<br />
to separate out services which<br />
were not directlypart of ATP’score<br />
business.<br />
Foodfab supports food industry<br />
clients with its consultancy services<br />
in the areas of production<br />
and distribution during both the<br />
design and construction phases of<br />
aproject. The consultancy services<br />
offered extend far beyond<br />
construction to such areas as<br />
machinery.The company makes<br />
use of the specialist knowledge<br />
gained by ATPduring almost<br />
40 years of working for the food<br />
industry.One core competence of<br />
Foodfab is integrated process<br />
design for food production and<br />
processing –anarea in which ATP<br />
is one of the European market<br />
leader.Inits role as aconsultant,<br />
Foodfab preciselyknows and<br />
understands the production processes<br />
of its clients and makes<br />
systematic internal use of this<br />
knowledge. It uses this experience<br />
as it keeps up with the latest<br />
developments in the food branch.<br />
One special feature of the company<br />
continues to be the close<br />
relationship with the integrated<br />
design offices of ATPArchitects<br />
and Engineers. This means that<br />
Foodfab’sconsultants are part of<br />
an expert team which develops<br />
operating plants in ahighlyprofessional<br />
process based on the close<br />
cooperation between architects<br />
and engineers from the very start<br />
of the design phase. The company<br />
is active across the Germanspeaking<br />
areas of Europe and the<br />
CEE and SEE Regions.<br />
//www.foodfab.eu<br />
Optimizing internal flows of<br />
goods and materials<br />
Visitors received afar-reaching<br />
overview of the entire product<br />
portfolio of Maschinenbau Helmers<br />
GmbH and Dörfel Lebensmitteltechnik<br />
GmbH &Co. KG. from Osnabrück,<br />
Germany.<br />
For Helmers and Dörfel the core<br />
business for more than 30 years<br />
has been to find and implement<br />
intralogistics solutions for companies<br />
in the food, pet food, automotive<br />
and general industries. The<br />
two companies’ portfolio comprises<br />
the development, design,<br />
manufacture and service of systems<br />
and machines from the fields<br />
of automation technology, container/carton<br />
conveyor technology,<br />
warehouse technology, tubular<br />
track conveyor technology,<br />
cutting equipment and special<br />
solutions.<br />
Optimizing business processes<br />
is also the core of the in-house<br />
strategy that Helmers launched in<br />
2017.InApril 2017,when it invested<br />
approx. €0.6 mill. in asheet metal<br />
processing centre consisting of a<br />
laser, asheet bending machine<br />
and agrinding and deburring machine,<br />
the company broadened its<br />
independence from the procurement<br />
market while simultaneously<br />
increasing the short-term availability<br />
of lasered sheet metal<br />
parts. Small lot sizes with varying<br />
parts can be manufactured easily,<br />
quicklyand with significantly<br />
reduced set-up times. Thanks to<br />
minimal gas consumption and low<br />
power consumption, production is<br />
particularlyresource-saving, a<br />
criterion that is important to the<br />
company.The consumption of<br />
internal and external energy from<br />
renewable sources means that a<br />
large part of the energy consumed<br />
remains CO2-neutral.<br />
This feature also played an<br />
important role in the expansion of<br />
production and office capacities at<br />
the turn of the year 2017/<strong>2018</strong> at<br />
the Osnabrück site. The around<br />
650 m 2 office building is designed<br />
according to KfW Standard 55 –<br />
and hence particularlyenergyefficient.<br />
The electricity required to<br />
run the around 1,500 m 2 assembly<br />
hall and the office building is<br />
generated by aphotovoltaic system<br />
installed on the roof. With this<br />
step, the company is delivering on<br />
another item of the strategy<br />
adopted in 2017 and constantly<br />
investing in its own machinery and<br />
equipment park. The investment in<br />
the amount of €2 mill., which is<br />
expected to be completed in May<br />
<strong>2018</strong>,isalso asign of the firm’s<br />
commitment to Germany as a<br />
production location. While the<br />
company could certainlyproduce<br />
less expensivelyabroad, it continues<br />
to relyonproducts that are<br />
100% ‘made in Germany’.<br />
The decision to expand existing<br />
manufacturing capacity at the<br />
current site goes hand in hand<br />
with another building block of the<br />
in-house strategy: to give more<br />
space to research and development.<br />
The capacity to erect test<br />
set-ups at the site has been limited<br />
to date, but that is set to<br />
change. The expansion comes at<br />
just the right time: The company is<br />
currentlydeveloping asystem for a<br />
customer that will be fed by means<br />
of AGVs(automated guided vehicles).<br />
These floor conveyors are<br />
equipped with their own drive,<br />
feature contact-free operation and<br />
automaticallycontrols. The energy<br />
supplyisthe elementary component<br />
of this technology.The type<br />
Evopro18 has aload capacity of up<br />
to 1,600 kg.<br />
//www.maschinenbauhelmers.de
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
25<br />
Anuga FoodTec<br />
Detailed solutions for the<br />
food industry<br />
Whether seafood or meat, baby<br />
food, sweets or pet food: The<br />
solutions from K+G Wetter GmbH<br />
headquatered at Biedenkopf-<br />
Breidenstein, Germany, are successfullyused<br />
in the most diverse<br />
variety of food processing applications.<br />
With new ideas and clever<br />
machine refinements, the solutions<br />
designed by this company continue<br />
to ensure greater efficiency in the<br />
food industry.This is also the case<br />
with the new generation of touch<br />
panels, which combine modern<br />
touchscreen operation with pushbutton<br />
technology and are now<br />
fitted as standard in the trade bowl<br />
cutters. For even easier operation,<br />
the company has redesigned the<br />
touch panel's surface. In addition<br />
to the optimized, self-explanatory<br />
menu navigation, K+G Wetter has<br />
also made program control via the<br />
panel even easier.Frequentlyused<br />
commands, such as opening and<br />
closing the knife cover or adjusting<br />
the speeds, can be triggered<br />
quicklyand easilybymeans of<br />
prominentlyplaced illuminated ring<br />
keys on the control. Alternatively,<br />
individual commands can also be<br />
controlled directlyvia the touch<br />
panel, for example, different knife<br />
speeds, which are clearlyvisible on<br />
the screen and can be selected<br />
directly.<br />
Besides that, K+G Wetter's Cutcontrol<br />
and Cutvision software,<br />
which can be easilycontrolled via<br />
the touch panel, ensure maximum<br />
quality and safety in production.<br />
Cutcontrol is an automatic recipe<br />
control system that guides users<br />
step by step through the production<br />
process for the recipe in question.<br />
Once set up and saved, the<br />
recipe can be retrieved again and<br />
again in the same composition and<br />
quality.The ease of use also ensures<br />
very short training times for<br />
the operators on the machine,<br />
which saves time and money.For<br />
its part, software reliablyrecords<br />
all production steps. All measurable<br />
variables, such as time or<br />
temperature curves, for example,<br />
can be read at any time, whether<br />
during production or months later.<br />
This creates the certainty of having<br />
all of the essentials reliably, fully<br />
automated and digitallyinview.<br />
As regards grinders too, the<br />
company is constantlyworking on<br />
solutions that make meat processing<br />
more efficient in trade and<br />
industry.The MW U200 mixer<br />
grinder impresses, for example,<br />
with aspecial design principle: The<br />
mixer part and the grinder part are<br />
completelyseparated from each<br />
other.Thus, the entire mix is first<br />
mixed with uniform quality in one<br />
single process. Onlythen does it<br />
pass through two large-sized<br />
openings into the grinder part of<br />
the machine. The mixing hopper is<br />
emptied quicklyand does not leave<br />
any residue in the mixer, so that<br />
absolutelyall of the material can<br />
be processed.<br />
//www.kgwetter.de<br />
The next<br />
will be held from<br />
23 –26March 2021<br />
Advertisement
26<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Efficiency<br />
Fig. 1: Automatic food<br />
processing lines can<br />
help to improve<br />
sustainability.<br />
Technology is crucial<br />
Automating food processing lines with the right technology can improve sustainability in many ways<br />
With arapidly expanding global<br />
population and limited food supply,<br />
it’s vital for food businesses to work<br />
more sustainable and stay profitable.<br />
The industry must be more<br />
effective with resources to provide<br />
food for everyone, so every crop<br />
matters and, in the bigger picture,<br />
every piece of produce counts.<br />
By BjornThumas<br />
Until now,inefficient processes<br />
happened throughout the<br />
whole food supply chain at farms,<br />
factories, processing plants and<br />
stores across the world, with produce<br />
being lost and wasted unnecessarily.While<br />
people may think<br />
they know what the word ‘sustainability’means<br />
for their business, in<br />
reality it isn’t just about introducing<br />
environmental initiatives nor is<br />
it about standalone Corporate<br />
Social Responsibility (CSR) programs.<br />
So,what is sustainability? In<br />
short, sustainability is the efficient<br />
use of resources, which is vital for<br />
ensuring food supply for future<br />
generations. And technology is the<br />
answer to making the food sector<br />
more sustainable, efficient and<br />
profitable.<br />
The sustainability challenge<br />
The global economy is facing huge<br />
resource challenges in the next<br />
40 years. The global population is<br />
expected to grow 30% by 2050 and<br />
the majority of these people will<br />
live in cities. In fact, urbanisation<br />
is increasing at such arate that by<br />
2050 around 70% of the population<br />
will live in cities: in 1960, it was the<br />
opposite way around. At thesame<br />
time, the land available for us to<br />
grow food is very limited and only<br />
20% more land can be brought into<br />
productive use, according to the<br />
UN Food and Agriculture Organisation.<br />
When one considers that<br />
resource productivity in the 27 EU<br />
countries has only increased by<br />
one percent per year for the past<br />
seven years, it is possible to see<br />
how big the challenge is. The<br />
impact of this in the long term<br />
comes back to the old economic<br />
rule that the cost of ingredients<br />
will increase due to scarcity,<br />
putting economic pressure onto<br />
the food and drink markets.<br />
Food waste from farm to fork<br />
Food waste happens throughout<br />
the supply chain. Food crops can be<br />
spoilt before harvest, such as in<br />
April 2017 where at least 80% of<br />
central European fruit crops were<br />
lost due to late frost. Then good<br />
produce is sometimes rejected<br />
during processing due to inefficient<br />
sorting. Finally,supermarkets<br />
and stores often throw out food that<br />
is beyond its best, while consumers<br />
end up disposing of some food<br />
straight from the fridge. Importantly,food<br />
shortages like the<br />
vegetable shortage in Europe in<br />
early 2017 lead to higher prices for<br />
processors and consumers.<br />
Of course, there is an imbalance<br />
in food efficiency between developed<br />
and developing countries.<br />
The issues mentioned above are<br />
common in developed countries<br />
and, with 70 mill. people entering<br />
the middle class globally every year,<br />
they will only grow.But while<br />
consumerled waste is not such an<br />
issue in developing countries, they<br />
often have inefficient processes<br />
upstream in the supply chain<br />
which lead to greater waste during<br />
harvesting and processing.<br />
It is up to all of us as businesses<br />
and individuals to use resources<br />
more efficiently and live more<br />
sustainable, and there is increasing<br />
social pressure to do so. From the<br />
‘ugly food’trend that sees stores<br />
and consumers accepting misshapen<br />
but quality produce, to<br />
multinational companies setting<br />
sustainability requirements for<br />
their suppliers and sourcing food<br />
locally,some progress is being<br />
made. Many businesses including<br />
PepsiCo, McCain Foods, Mondelez<br />
and Nestlé are setting ambitious<br />
commitments to send zero food<br />
waste to landfill from their own<br />
direct operations, as part of aUK<br />
Food and Drink Federation (FDF)<br />
campaign. To help tackle the problem,<br />
the company Tomra Sorting<br />
Food also launched its own white<br />
paper on why ‘It’s time to end food<br />
waste’.
...............................................<br />
28<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Efficiency<br />
Technology is crucial<br />
There is acommon misconception<br />
among businesses that being<br />
sustainable will cost money.Infact,<br />
sustainability and profitability are<br />
linked, as both rely on the most<br />
efficient use of resources, and<br />
taking action to prevent food waste<br />
could save businesses €341mill. a<br />
year,according to the Waste and<br />
Resources Action Programme<br />
(WRAP). These businesses may<br />
face some upfront costs when<br />
evolving to become more sustainable,<br />
but even small changes can<br />
have alarge impact. Most companies<br />
that have transformed their<br />
business say that they had to make<br />
an initial investment and now are<br />
seeing longterm financial benefits.<br />
So,what can food processors do<br />
to work more sustainable and<br />
increase their profitability at the<br />
same time? Many are looking to the<br />
latest in advanced sensorbased<br />
sorting solutions for the answer.<br />
Using technology to increase<br />
resource efficiency<br />
Automating food processing lines<br />
with the right technology (Fig. 1) can<br />
improve sustainability in many ways,<br />
according to the European Parliament’s<br />
report ‘Technology options<br />
for feeding 10 billion people’, such as<br />
“optimizing product quality,reducing<br />
quality losses and defects, and<br />
decreasing energy and water consumption.”<br />
It is worth looking at<br />
each of these benefits in more detail.<br />
Inline sensorbased sorting machines<br />
are very effective at optimizing<br />
product yield, ensuring quality<br />
and maximizing profits (Fig. 2).<br />
Tomra<br />
Tomra Sorting Food from Leuven,<br />
Belgium, designs and manufactures<br />
sensorbased sorting machines<br />
for the food industry.Over<br />
6,250 systems are installed at<br />
food growers, packers and<br />
processers worldwide. The<br />
company provides highperformance<br />
optical sorters, graders,<br />
peeling and process analytics<br />
systems for nuts, grains and<br />
seeds, dried fruit, potato products,<br />
fruits, vegetables, tobacco,<br />
meat and seafood. The<br />
systems ensure an optimal quality<br />
and yield, resulting in increased<br />
productivity, throughput and an<br />
effective use of resources.<br />
Tomra Sorting Food is part of<br />
Fig. 2: Inline sensorbased sorting machines are very effective at ensuring a<br />
defined quality.<br />
Previously,when bad weather<br />
conditions damaged acrop, it<br />
would go to waste. Forexample,<br />
following apotato blight or hail<br />
damage to blueberries, the food<br />
Tomra Sorting Solutions which<br />
also develops sensorbased<br />
systems for the recycling, mining<br />
and other industries. This<br />
powerful combination of technologies<br />
makes the group one of<br />
the most advanced providers of<br />
sensorbased sorting solutions in<br />
the world, with over 11,300 of its<br />
systems installed globally.<br />
Tomra Sorting is owned by Norwegian<br />
company Tomra Systems ASA,<br />
which is listed on the Oslo Stock<br />
Exchange. Founded in 1972, the<br />
company has aturnover around<br />
€710 mill. (2016)and employs over<br />
2,800 people.<br />
//www.tomra.com/food<br />
producers would decide not to<br />
recover any of the crop at all. Now,<br />
food producers who partner with a<br />
sorting specialist can recover a<br />
small percentage of the crop<br />
through ‘reverse sorting’, removing<br />
the majority of bad input and recovering<br />
the one or two percent of<br />
good product available. In the past,<br />
this would have all gone to waste.<br />
These technologies and platforms<br />
are inspiring companies to<br />
think outside of the box. Whereas<br />
in the past waste was waste, now<br />
processors have multiple waste<br />
streams depending on the quality<br />
of product: amisshapen carrot can<br />
be diced or juiced, alowergrade<br />
one will be used for cattle feed, and<br />
only truly defective ones will be<br />
rejected. Some machines such as<br />
peelers can reduce energy use<br />
through recycling and reusing. For<br />
example, Tomra’s Eco steam peeler<br />
uses 28% less steam than similar<br />
machines, making it the most<br />
efficient steam peeler in the industry,simply<br />
by reusing hot air.This<br />
reduces emissions, increases<br />
efficiency and brings down energy<br />
bills for the business.<br />
Similarly,while it was common for<br />
companies to freeze fruit and vegetables<br />
before sorting, new technology<br />
means they can reject defective<br />
product before freezing –optimizing<br />
the yield and cutting energy costs.<br />
Some technology solutions improve<br />
the efficiency of the whole processing<br />
line. Just as in the examples above,<br />
machines can now remove defects<br />
from salads and lettuce before washing<br />
them. This not only means that<br />
washing is more efficient, but also<br />
that water stays cleaner longer and<br />
needs replacing less frequently.As<br />
such, water consumption and waste<br />
water treatment is reduced significantly.<br />
Leading the resource revolution<br />
by process optimizing<br />
Tomra Sorting Food is committed<br />
to leading the resource revolution.<br />
The company’s mission is to ensure<br />
that food supply is optimized<br />
for current and future generations<br />
and to help processing companies<br />
work profitably.Tomra doesn’t just<br />
sell equipment to food companies;<br />
the company’s specialists work in<br />
partnership with them and are<br />
trusted consultants who are vital to<br />
their business. It’s the passionate<br />
commitment to innovation and<br />
responsibility that has led the<br />
company’s specialists to work with<br />
the world’s most influential food<br />
companies. The sorting specialist<br />
believes that technology is crucial<br />
to enhanced sustainability,helping<br />
use resources more effectively and<br />
keep businesses profitable.<br />
Bjorn Thumas<br />
is holding aMaster of<br />
Commercial Engineering<br />
from KU Leuven Campus<br />
Brussels. He started his<br />
career at Best in 2001asaSales Engineer.<br />
Working his way up through the company as<br />
Areas Sales Manager and then Sales Manager<br />
for North America, he became Market Unit<br />
Manager for Tomra Sorting when Best merged<br />
with Tomra in May 2012.Currentlythe<br />
Director of Business Development Food at<br />
Tomra Sorting, he is responsible for strategic<br />
marketing and business development in the<br />
different Market/Business Units.<br />
Author’s address<br />
Bjorn Thumas, Tomra Sorting NV, Research<br />
Park Haasrode 1622, Romeinse straat 20,<br />
3001Leuven, Belgium.
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
29<br />
Business News<br />
Eagle<br />
Compliance checklist for Xray inspection in the food industry<br />
Whether for aregular audit, dropin<br />
inspection, mock recall or review<br />
of existing HACCP compliance<br />
plans, food safety is never far from<br />
the minds of meat and poultry<br />
processors. Food safety checklists<br />
are often within reach to prevent or<br />
respond to potential issues.<br />
As processors work with compliance<br />
checklists to make sure their<br />
operation is in line with local, state<br />
and federal regulations like the<br />
Food Safety Modernization Act<br />
(FSMA), along with <strong>international</strong><br />
food laws and regulations, they<br />
respond to vulnerabilities with<br />
technologies tailored to their<br />
products and plants. X-ray food<br />
inspection is one tool in the multihurdle<br />
approach to food safety<br />
that is put in place at critical control<br />
points for continual protection<br />
against foreign materials.<br />
When processors install food<br />
x-ray inspection machines at<br />
critical control points to detect<br />
contaminants such as calcified<br />
bone, metal fragments, glass<br />
shards, some plastic and rubber<br />
compounds and other foreign<br />
bodies, they also are able to monitor<br />
that measures were taken at<br />
those points in the process.<br />
Advanced food x-ray inspection<br />
systems designed by Eagle from<br />
Tampa, FL, USA ,powered by proprietary<br />
SimulTask Pro software, are<br />
designed for use in harsh environments<br />
like meat and poultry facilities,<br />
and allow for superior scanning,<br />
enhanced visibility for users,<br />
and easy-to-retrieve product information<br />
and images for validation<br />
and verification purposes and<br />
procedures, including HACCP compliance.<br />
Advanced x-ray technologies<br />
can be used to scan for foreign<br />
object detection in raw product, as<br />
well as product that is pumped,<br />
further processed and packaged.<br />
For example, with arobust,<br />
hygienic construction, the RMI3<br />
series for red meat and poultry is<br />
designed for use in wash-down<br />
environments to inspect unpackaged<br />
bulk, open crate and closed<br />
carton applications. The RMI 400<br />
for poultry, recentlyintroduced, is<br />
designed for advanced detection<br />
in poultry products, which pose<br />
their own challenges with very<br />
small bones at slaughter.Inaddition,<br />
the RMI 400 features abeneficial<br />
design without radiation<br />
shielding curtains, therefore preventing<br />
damage to the product.<br />
To help with validation and<br />
verification procedures needed in<br />
HACCP plans and to stay compliant<br />
with FSMA and with requirements<br />
from the Global Food Safety Initiative<br />
(GFSI), Eagle offers optional<br />
TraceServer software that manages<br />
critical inspection data remotelyonaPCornetwork<br />
database.<br />
The company also offers a<br />
user interface called the Eagle<br />
Repository that enables aquick<br />
review of production statistics and<br />
manually-saved images, which can<br />
be transferred from aUSB memory<br />
stick to anetwork or PC.<br />
//www.eaglepi.com<br />
Advertisement
30<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Product Development<br />
Reducing fat for improving health<br />
The production of low-fat meat products requires adequate processing –Part 1<br />
Consumption of meat and meat products remains<br />
avery important source of fat intake and<br />
ranked third after fat/oils and milk and milk<br />
products. Fataffects physicochemical, functional<br />
and sensory attributes of meat and meat<br />
products. The production of lowfat meat products<br />
with ahealthier lipid profile without compromising<br />
nutritional and organoleptic properties<br />
will open ample opportunities for meat<br />
industry in near future.<br />
By Akhilesh K. Verma,<br />
Pavan Kumar,DevendraKumar<br />
and RajeevRanjan<br />
Fat has been an integral part of our diet<br />
since immemorial time. Besides providing<br />
energy and essential fatty acids, it acts as<br />
acarrier for fat soluble vitamins (A, D, Eand<br />
K), precursor of prostaglandins as well as of<br />
the synthesis of biomolecules. It has major<br />
effects on the organoleptic and physicochemical<br />
properties of food products. Fat<br />
significantly improves the overall acceptability<br />
of food products by contributing in the<br />
development of flavor,juiciness, taste,<br />
mouthfeel and textural properties such as<br />
creaminess, palatability,smoothness, richness<br />
and it is removing dryness of foods<br />
including meat and meat products. Fatisan<br />
important source of energy:1gfat providing<br />
9kcal as compared to 4kcal for proteins and<br />
most carbohydrates. Flavor improvement of<br />
meat products is attributed to the presence of<br />
lipophilic flavor compounds in fat or the<br />
production of flavor compounds during the<br />
processing of fat such as frying or lipolysis<br />
and stabilizing the flavor.Due to their high<br />
energy value and slow digestion, lipids causes<br />
satiety feeling and delays the perception of<br />
eating more by the consumers (JIMENEZ<br />
COLMENERO,2000).<br />
With the increasing awareness and health<br />
consciousness among consumers, accompanied<br />
with the availability of low fat or reduced<br />
fat meat and meat products, there is adecreasing<br />
consumption of fat by consumers, but still<br />
the total intake is far greater than the recommended<br />
level. This leads to occurrence of<br />
obesity to alarming levels and making the<br />
population more prone for cardiovascular<br />
diseases and diabetes throughout the world.<br />
There is an increasingly growing interest in<br />
the consumption of lowfat food products due<br />
to the rising awareness about the increased<br />
morbidity and mortality associated with high<br />
dietary fat intake. In America, about 75–80%<br />
of consumers have been found to consume<br />
lowfat or fatfree products on aregular basis<br />
(COOPER and MICHAELIDES,2004).<br />
Fat is an important carrier of aromatic substances.<br />
Higher fat intake especially saturated fat is<br />
associated with the pathogenesis of high blood<br />
cholesterol levels, coronary vascular diseases,<br />
some cancers and obesity (AHA, 1996). It is<br />
recommend to restrict the total fat intake to no<br />
more than 30% of daily energy intake, with<br />
saturated fats no more than 10%and monounsaturated<br />
and polyunsaturated fats accounting<br />
for at least twothirds of the daily energy intake.<br />
The daily cholesterol intake should be<br />
below 300 mg/day (USDA, 1995). However,the<br />
total energy intake from fat accounts 40–50%<br />
out of which the consumption of meat and<br />
meat products accounts nearly for the half<br />
energy values (BYERS et al., 1993). However,in<br />
very low fat meat products (94% fat free), fat<br />
accounts for over 50% of the total calorie content.<br />
Thus to restrict the 30% calorie guidelines,<br />
meat products should be either made<br />
from extra lean meat (98% fat free) or calories<br />
from energy rich fat should be reduced by<br />
diluting with carbohydrates and protein for<br />
getting abalanced proteinfatcarbohydrate<br />
profile (SHAND et al., 1990). USDA has recommended<br />
the reduction of fat in diet for controlling<br />
obesity and other cardiovascular diseases<br />
and the inclusion of lowfat foods for the National<br />
School Lunch Programme in the USA<br />
(BREWER,2012). The lowfat meat product<br />
should have less than 10%fat, whereas ultralowfat<br />
products should have
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
31<br />
Product Development<br />
image of these products among consumers<br />
due to aclose association of these components<br />
with cardiovascular diseases, hypertension,<br />
diabetes and obesity.The intake of lipids by<br />
consuming meat products has been reported<br />
to be closely associated with obesity and cancers<br />
(especially colon, prostate and breast) in<br />
developing countries (SLATTERY et al., 1999).<br />
This adverse publicity has cost alot to the meat<br />
industry.Itcan be overcome by the development<br />
of new meat products by using various<br />
strategies for developing lowfat or ultra lowfat<br />
meat products by introducing qualitative or<br />
quantitative modifications to achieve amore<br />
functional product. In general, this approach<br />
is focusing on controlling the amount of such<br />
components which adversely affect the physiological<br />
system and on enhancing the concentration<br />
of those compounds which are more<br />
beneficial.<br />
The choice of meat depends upon effects on<br />
health, changing demographics, convenience<br />
and food consumption away home, distribution<br />
patterns and costs of these products<br />
(USDA/ERS, 2002; RESSURRECCION,2003).<br />
Due to various selection procedures, the fat<br />
content in meat has been reduced to less than<br />
5% and thus it is no longer considered as<br />
energy dense food (CHIZZOLINI et al., 1999).<br />
BREWER (2012)stated that over the last<br />
20 years, the fat content in beef and pork has<br />
been reduced significantly,still some traditional<br />
meat products as sausages, frankfurter<br />
etc. may have ahigh fat content depending on<br />
the national food regulations. In these processed<br />
meat products, the fat content has been<br />
recorded as high as 50%. In Korean sausages,<br />
ahigh fat content as up to 35% has been reported<br />
in the Korean Food Code (1997). Fresh<br />
pork sausages and patties may contain up to<br />
50% fat.<br />
Due to the structural disintegration and<br />
formation of the meat emulsion or batter,itis<br />
very difficult to separate fat from such products<br />
at consumers end. Along with the total lipids in<br />
meat, the fatty acid profile of lipids also has a<br />
major impact on consumer’s health by altering<br />
the lipid profile of blood plasma. Meat lipids<br />
contain less than 50% saturated fatty acids and<br />
up to 70% unsaturated fatty acids ranging<br />
5052% in beef and lamb, 5557% in pork, 70%<br />
in chicken and 62% in rabbit (ROMANS et al.,<br />
1994). The presence of high levels of MUFA<br />
(monounsaturated fatty acids) is known to<br />
reduce LDLs and cholesterol whereas PUFA<br />
(polyunsaturated fatty acids) reduces both<br />
LDLs and HDLs. The cholesterol content in<br />
meat is generally less than 75 mg/100gand<br />
based on data, meat consumption fulfills about<br />
one third of its recommended dietary requirement<br />
(CHIZZOLINI et al., 1999).<br />
Concerns<br />
The development of lowfat meat products<br />
without compromising appearance, flavor and<br />
texture remains achallenge for product developers.<br />
The meat industry has been focusing to<br />
introduce various alterations in formulation<br />
and processing to counter the detrimental<br />
effects of reduced fat levels. An increased total<br />
meat content in formulations to reduce the fat<br />
percentage leads to an increased redness value<br />
and firmness and to reduced juiciness and<br />
flavor.The reduction of fat in meat products<br />
leads to achange in the organoleptic properties<br />
and physicochemical, instrumental textural<br />
and color attributes. EGBERT et al. (1991)<br />
documented adirect correlation between<br />
flavor intensity,juiciness and tenderness with<br />
the fat content in ground beef and reported a<br />
decreased overall acceptability upon reducing<br />
the fat levels.<br />
Flavor and aroma largely determine the<br />
acceptability of meat and meat products. Fat<br />
plays an important role in the development of<br />
characteristic odors of specific meat by producing<br />
various volatile compounds upon oxidation<br />
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........................................................<br />
32<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Product Development<br />
Reducing fat for improving health<br />
Source: VERMA et al. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Overview of the development of lowfat meat products<br />
of unsaturated fatty compounds following<br />
heating. Fatimparts the meat fl<br />
avor either<br />
directly from lipids or due to generation of<br />
several important compounds having low<br />
threshold such as ketones, aldehydes, free fatty<br />
acids, alcohols etc. (ROWE,2002).<br />
Marbling is the major source of volatile<br />
compounds eg. 12methyltridecanal, Bis(2<br />
methyl3furyl) disulfi<br />
de, 2Hexanone and<br />
methionin beef (GUTH and GROSCH ,1995;<br />
MACLEOD,1998). Reducing fat levels below<br />
10%inground beef resulted in abland fl<br />
avor<br />
and adry,hard and rubbery texture (YOUSSEF<br />
and BARBUT,2011).While preparing lowfat<br />
meat products, the processing parameters<br />
should be standardized in such away to retain<br />
the characteristic nutritional and organoleptic<br />
properties.<br />
With decreasing fat levels, lowfat patties<br />
were reported to be fi<br />
rmer,more crumbly,less<br />
juicy,showing decreased fl<br />
avor and less mouth<br />
coating than traditional patties (CENGIZ and<br />
GOKOGLU,2007; TROUTT et al.,1992) and these<br />
difference were more pronounced with cooking<br />
at different temperatures (KEETON,1994).<br />
In addition to the compromising sensory<br />
attributes, these products are lower in their<br />
nutritive value due to alower content in fat<br />
soluble vitamins and essential fatty acids.<br />
These products are also more sensitive than<br />
traditional meat products in the production<br />
process. In many cases, they have alower<br />
mechanical stability and must therefore be<br />
produced with particular care. This means that<br />
the mixing and comminution technology used<br />
is particularly challenging. They also need<br />
extended cooking due to alower heat transfer<br />
and different legal, labeling and cost issues in<br />
comparison to traditional products.<br />
Approaches for the development<br />
During the development of lowfat meat products,<br />
the quality parameters must be considered.<br />
The new products should have its basic<br />
organoleptic, safety,convenient and nutritional<br />
attributes –otherwise the success and<br />
marketability would be hampered. To compensate<br />
the effects on quality attributes at the<br />
same time by reducing fat is of prime importance.<br />
The ideal meat additive should have<br />
lowcost and should be asource of the nutrients,<br />
which are defi<br />
cient in meat. Various<br />
approaches for the development of low fat<br />
meat products can be grouped as follows:<br />
r Selection of lean carcasses<br />
r Trimming of excess fat from carcasses and<br />
cuts<br />
r Selection of raw ingredients<br />
r Use of fat mimics or fat substitutes or fat<br />
replacers.<br />
Out of all these approaches, the use of fat<br />
replacer is most preferred solution by the meat<br />
industry.<br />
Selection of lean carcasses<br />
The selection of lean carcasses is the fi<br />
rst step<br />
in controlling the fat levels in meat products.<br />
The amount of fat in final products can be<br />
assured by the selection of leaner meat. The fat<br />
content in meat depends upon various factors<br />
such as type and feeding of animal, degree of<br />
separation of the fat in the various handling<br />
steps such as trimming of fat, carcass cuts,<br />
carcass fabrication, cooking methods, removal<br />
of fat from meat by consumers by soaking etc.<br />
In the US, ground beef remains the most<br />
commonly purchased commodity.Ithas a<br />
higher fat percentage than beef sirloin, poultry<br />
and fi<br />
sh (BREWER and HATCH,2010). During<br />
cooking of meat, nearly 25% of the total fat is<br />
released and if proper removal of skin with<br />
subcutaneous fat is done as in case of chicken<br />
and turkey,the fat content in meat can be<br />
signifi<br />
cantly reduced (JIMENEZCOLMENERO et<br />
al., 2001).<br />
Trimming of fat<br />
Some species of farm animals have ahigher<br />
fatty tissue as compared to other.For example<br />
pigs have ahigher fatty tissue than bovines.<br />
Although pig and chicken carcasses have a<br />
higher fatty tissue, these can be trimmed easily.<br />
The subcutaneous fats from pig viz. jowl fat<br />
and belly can be easily separated from other<br />
tissues and may be used as separate ingredients.<br />
Seam or intermuscular fat occurring in<br />
between muscles can also be trimmed. Both<br />
are together known as body fat. The majority of<br />
chicken fat accumulates with skin as subcutaneous<br />
fat. Separation of fat before consumption<br />
reduces fat intake by roughly 20–60%<br />
(GERBER,2007).<br />
There have been several technological developments<br />
worldwide to separate fat from both<br />
visible area and less accessible areas of muscle<br />
parts of commercial cuts. Forremoving fat<br />
from carcasses, extensive trimming is done<br />
primarily to remove external and internal fat<br />
from the carcasses followed by further trimming<br />
on primal and retail cuts. However,<br />
trimming is not considered as feasible approach<br />
as it results in lower yield, higher costs,<br />
safety aspects, labor costs etc.<br />
Forreducing the fat content, depending on<br />
the type of meat raw materials and the required<br />
fat content, various physicochemical<br />
techniques are applied such as reducing the<br />
meat particle size followed by proceeding to<br />
the actual extraction or separation processes<br />
based on cryoconcentration, centrifugation,<br />
decantation, etc. (JIMENEZCOLMENERO et al.,<br />
2001).Leaner meat with its natural functionality<br />
can be obtained from trimmings by cold<br />
rendering (MANDIGO,1992).<br />
References<br />
Literature references can be requested from the<br />
corresponding author or the editorial office, respectively.<br />
Authors’ addresses<br />
Akhilesh K. Verma(corresponding author: vetpavan@gmail.com),<br />
PhD Scholar, Pavan Kumar, Assistant Meat<br />
Technologist, Devendra Kumar, PhD Scholar and Rajeev Ranjan,<br />
Assistant Professor, Department of VPT,College of Veterinary<br />
Science, Rewa, MP, India486001.
34<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Hygiene<br />
Detection assures food safety<br />
New methods for the identification of meat-borne pathogens support public health –Part 1<br />
Meat and meat productsborne<br />
diseases are mainly caused by<br />
pathogenic bacteria which are<br />
either transmitted to humans from<br />
the animal reservoir or which<br />
contaminate the meat and meat<br />
products process line. Consumption<br />
of minimally processed ready<br />
to eat meat increased the risk of<br />
human illness cases since these<br />
products generally do not receive<br />
any further treatment before consumption<br />
(BHUNIA,2008). All raw<br />
meat can have some level of microbial<br />
contamination present.<br />
By Akhilesh K. Verma,<br />
A. Prajapati and<br />
Pramila Umaraw<br />
Fig. 1: Microbiological analysis is essential to measure microbial loads.<br />
Foods of animals and poultry<br />
origin are the most important<br />
reservoirs for many of the food<br />
borne pathogen. Presence of<br />
pathogens and their particular<br />
species such as Salmonella spp.,<br />
Listeria monocytogenes,and E. coli<br />
0157:H7 can grow and cause illness<br />
by the ingestion of the bacteria or<br />
from toxins that they produce.<br />
Seafood are another potential<br />
source of pathogen such as Vibrio,<br />
Listeria, Yersenia, Salmonella,<br />
Shigella, Clostridium and Campylobacter<br />
(CARTER 2005). Excessive<br />
growth of microorganisms like<br />
Brochothrix thermosphacta, Pseudomonas<br />
spp. and lactic acid bacteria<br />
spoil meat which makes it unfit<br />
for consumption.<br />
Meat and meat products are<br />
highly perishable food items and<br />
spoil quickly.They become hazardous<br />
due to microbial growth<br />
unless correctly stored, processed,<br />
packaged and distributed to end<br />
user.The presence of pathogens in<br />
food supply in low numbers is<br />
undesirable and is considered a<br />
major cause of gastrointestinal<br />
disease worldwide. The detection<br />
and enumeration of pathogens in<br />
meat and meat products and on<br />
surfaces that come into contact with<br />
meats are an important component<br />
to ensure the safety of foods<br />
throughout the food supply chain.<br />
Microbiological analysis (Fig. 1) is<br />
an essential tool for carrying out<br />
tests in accordance with the microbiological<br />
criteria established for each<br />
food type, as well as being essential<br />
for evaluating the actions of different<br />
management strategies based on<br />
the Hazard Analysis and Critical<br />
Control Points (HACCP) system<br />
(STANNARD 1997; JASSON et al. 2010).<br />
The implementation of preventive<br />
systems such as the HACCP has<br />
greatly improved food safety,but it<br />
will not be fully effective until better<br />
methods of analysis are developed.<br />
Various microbial detection methods<br />
and technologies are very important<br />
to monitor and improve the<br />
quality (BHUNIA 2008). The analysis<br />
of meat and meat products for the<br />
presence of both pathogenic and<br />
spoilage bacteria and fungi is standard<br />
practice for ensuring food<br />
safety and quality (DOYLE,2001).<br />
These technologies are based on the<br />
microbiological, chemical, biochemical,<br />
biophysical, molecular,immunologicaland<br />
serological characterization<br />
of pathogens (BOENING<br />
and TARR,1995., SHAH et al ., 2003;<br />
NARAVANENI and JAMIL,2005).<br />
Advents of biotechnology and new<br />
tools have greatly altered the meat<br />
and meat products testing methods<br />
and most of them are specific, faster<br />
and often more sensitive than conventional<br />
methods (DE BOER and<br />
BEUMER,1999).<br />
Conventional or<br />
traditional methods<br />
Conventional methods for detecting<br />
microorganisms in meats are based<br />
on the incorporation of samples into<br />
anutrient medium in which microorganisms<br />
can multiply,thus providing<br />
visual confirmation of their<br />
growth. These conventional test<br />
methods are simple, easily adaptable,<br />
very practical, and generally<br />
inexpensive. It includes culturing<br />
and subsequent detection of microorganism<br />
by morphology culture<br />
characteristic and biochemical test.<br />
Products that are minimally processed<br />
have an inherently short<br />
shelf life, which prevents the use of<br />
many of these conventional methods.<br />
Therefore, extensive research<br />
has been carried out over the years<br />
to reduce assay time through the use<br />
of alternative methods for detecting<br />
meats borne microorganisms and<br />
reduce the amount of manual labor<br />
by automating methods whenever<br />
possible (JANTZEN et al. 2006; FENG<br />
2007; BETTS and BLACKBURN 2009).<br />
Qualitative culture methods<br />
Qualitative procedures are used<br />
when it is not necessary to know the<br />
amount of aspecific microorganism<br />
present in asample but only its<br />
presence or absence. The typical<br />
colonies of the target microorganism<br />
on aselective or differential<br />
solid medium plate are often called<br />
presumptive. To confirm the identity<br />
of the desired microorganism,<br />
various biochemical and/or serological<br />
tests need to be carried out with<br />
pure cultures obtained from these<br />
presumptive colonies (BETTS and<br />
BLACKBURN,2009). Culture based<br />
methods are still the most widely<br />
used detection techniques and<br />
remain the gold standard for the<br />
detection of many organism in food<br />
due to their selectivity and sensitivity.The<br />
FSSAI (Food Safety and<br />
Standards Authority of India) requires<br />
isolated organism from food<br />
to prove it contaminant. Time requires<br />
for the interpretation of<br />
results depends upon the type of<br />
bacteria, type of culturing media and<br />
any supplement which has been<br />
added to enhance or enriche the<br />
particular bacteria. Generally the<br />
presence of E. coli in meats can be<br />
detected within 3–4 hwhile Salmonella<br />
take 5–7 dfor confirmation<br />
through culturing. Ecoli in meat and<br />
meat products easily grows in nutrient<br />
media and can easily be detect by<br />
growing on aselective media like<br />
EosinMethylene Blue (EMB) by<br />
seeing its metallic shine. Culturing<br />
and isolating Salmonella from meat
.................................................<br />
36<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Hygiene<br />
Detection assures food safety<br />
Source: DUNCAN (2011) <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 2: (a) Antibodies for specific bacteria (E. coli)are bound to the surfaces of magnetic nanoparticles (Fe2O3). Onlythe<br />
selected organisms will bind to magnetic nanoparticles. (b) Acomplex matrix (food) contains the target analyte as well as<br />
numerous potential interferences, such as other bacterial species, viruses, proteins, food or blood particles, etc.<br />
samples is more difficult and it<br />
requires the enrichment of aportion<br />
of the sample before culturing<br />
in a nonselective preenrichment<br />
media, such as Buffered Peptone<br />
Water (BPW) (SANDEL et al. 2003;<br />
GRACIAS and MCKILLIP,2004). After<br />
that primary enrichment cultures<br />
are typically inoculated into secondary<br />
selective enrichment broths,<br />
such as Selenite Cystine broth (SC),<br />
Rappaport Vasiliadis Soybroth<br />
(RVS), Tetrathionate Broth (TT), or<br />
MullerKauffmann Tetrathionate<br />
Novobiocin broth (MKTTn) and<br />
incubated at elevated temperatures<br />
(37 °C or 42 °C for 18–24 h) before<br />
being struck onto selective agars<br />
such as Xylose Lysine Deoxycholate<br />
agar (XLD agar), Bismuth Sulphite<br />
agar (BIS), Brilliant Green agar<br />
(BG) with or without the addition of<br />
sulfadiazine or sulfapyridine (BGS),<br />
modified semisolid Rappaport<br />
Vasiliadis (MSRV), Salmonella<br />
Shigella Agar,orHektoen Enteric<br />
agar.The presence of fungi is a<br />
common contaminant in meats.<br />
They can be detect by using fugal<br />
media like Sabouraud Dextrose<br />
Agar (SDA) and incubating the<br />
plate at 25–27 °C. The presence of<br />
fungi can be easily detected by their<br />
cottony growth and followed by<br />
microscopic examination after<br />
staining with Lactophenol Cotton<br />
Blue Stain (LCB). There are several<br />
protocols and methods available<br />
that applicable to products intended<br />
for human consumption and the<br />
feeding of animals. Of these standardized<br />
methods (e.g. ISO methods)<br />
are usually considered the<br />
reference analytical methods for<br />
official controls.<br />
Various biochemical tests for the<br />
characterization of pathogen isolates<br />
are fermentation of glucose,<br />
indole, VogesProskauer Broth<br />
(VP), citrate utilization, urease<br />
production, lysine decarboxylase<br />
and H2Sproduction. Serological<br />
confirmation tests typically utilize<br />
polyvalent antisera for flagellar (H)<br />
and somatic (O) antigens and are<br />
being utilized for the identification<br />
of Salmonella spp. Some reference<br />
laboratories are also using phage<br />
typing (ANDERSON and WILLIAMS,<br />
1956; CALLOW,1959), antibiotic<br />
susceptibility (BAUER et al., 1966) or<br />
pulsedfield gel electrophoresis<br />
(PFGE) techniques for the characterization<br />
of isolates.<br />
Although standard culture methods<br />
are excessively timeconsuming,<br />
there is potential for further improvements<br />
thus many attempts<br />
have been made to maximize their<br />
efficiency by introducing new technologies,<br />
making reliability of detection<br />
more convenient and user<br />
friendly,aswell as by reducing the<br />
costs of materials and labor (DE BOER<br />
and BEUMER,1999; WEENK,1992).<br />
Forexample commercial identification<br />
kits for bacteria such as the API<br />
20E (BioMérieux) or other commercially<br />
kits are available which can<br />
easily replace bacterial biochemical<br />
confirmatory tests. The addition of<br />
different antibiotics and chemicals<br />
like novabiocin and cyloheximide to<br />
check the growth of fungi, addition<br />
of acocktail of bacteriophages to<br />
check the contaminanat, addition of<br />
dye chromogenic media to identify<br />
the growth of bacteria are some<br />
novel approaches to increase the<br />
efficiency of conventional techniques<br />
(JASSON et al., 2010).<br />
Quantitative culture methods<br />
The enumeration of the microorganisms<br />
present in asample is<br />
normally performed by the plate<br />
count method or the most probable<br />
number (MPN) method. The plate<br />
count method is based on culturing<br />
dilutions of sample suspensions in<br />
the interior or on the surface of an<br />
agar layer in apetri dish. Individual<br />
microorganisms or small groups of<br />
microorganisms will grow to form<br />
individual colonies that can be<br />
counted visually.The MPN method<br />
calculates the number of viable<br />
microorganisms in asample by<br />
preparing decimal dilutions of the<br />
sample, and transferring subsamples<br />
of 3serial dilutions to 9or15<br />
tubes containing aliquid culture<br />
medium, to carry out the method<br />
on 3or5tubes, respectively.The<br />
tubes are incubated, and those that<br />
show growth (turbidity) are<br />
counted. Taking into account the<br />
dilution factor,the final result is<br />
compared to astandard MPN table,<br />
which will indicate the MPN of<br />
bacteria in the product (BLODGETT,<br />
2010). This method is more labor<br />
intensive and expensive than plate<br />
counting. The confidence limits are<br />
also quite large, even when studying<br />
many replica samples of each<br />
dilution level. The method is therefore<br />
usually less accurate than plate<br />
count methods but has the advantage<br />
of being more sensitive. Thus,<br />
it is widely used for estimations of<br />
levels of bacteria below ten per<br />
gram of food (STANNARD,1997;<br />
BETTS and BLACKBURN,2009).<br />
Rapid and automated<br />
methods<br />
Automation may be very useful in<br />
reducing the time required to<br />
prepare culture media, perform<br />
serial dilutions, count colonies, etc.<br />
(FUNG et al., 1988; JASSON et al.,<br />
2010). There are awide variety of<br />
rapid culture methods that have<br />
been designed to replace the standard<br />
agar plate, reducing the workload,<br />
facilitate rapid implementation,<br />
simplify handling, and/or<br />
reduce the need for acomplete<br />
laboratory infrastructure, which do<br />
not necessarily shorten assay times.<br />
Some of these modified culture<br />
methods are based on the colony<br />
counting method, using, for instance,<br />
disposable cardboards<br />
containing dehydrated media<br />
(CHAIN and FUNG,1991).Inrecent<br />
years astaggering number of chromogenic<br />
and fluorogenic culture<br />
media have been developed for the<br />
detection and enumeration of<br />
specific bacteria. The addition of<br />
these media to culturing protocols<br />
facilitates the rapid identification of<br />
presumptive colonies of the target<br />
microorganism (MANAFI,2000).<br />
ATPbioluminescence<br />
This technique measures the emission<br />
of light produced by an enzymatic<br />
reaction between luciferin<br />
and luciferase that requires the<br />
presence of ATP(bioluminescence):<br />
Luciferin+luciferase+ATP+ O2 –<br />
Mgoxyluciferine+luciferase<br />
+AMP+light;<br />
1AMP =1light photon
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Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
39<br />
Detection assures food safety<br />
Hygiene<br />
The amount of light produced<br />
(measured by means of aluminometer)<br />
is proportional to the<br />
concentration of ATP, and therefore<br />
the number of microorganisms in<br />
the original sample. Bioluminescence<br />
produced by ATPmay be<br />
used to enumerate the total microorganisms<br />
in asample but is only<br />
applicable if the number of bacteria<br />
present is high (more than<br />
10 4 CFU/g) (SAMKUTTY et al., 2001;<br />
JASSON et al., 2010). The technique<br />
is widely used to measure the<br />
cleanliness of surfaces that come<br />
into contact with meats, including<br />
the presence of organic residues<br />
and microbial contaminants. It<br />
provides results in less than 5min<br />
(CUNNINGHAM et al., 2011). This is a<br />
rapid method for assessing the<br />
biomass in activated sludge and the<br />
estimation of microorganisms in<br />
foods. However,the system lacks<br />
specificity.The major problem that<br />
has to be overcome for meats is the<br />
removal of nonmicrobial ATPand<br />
other problems like one yeast strain<br />
was found to contain 300 times<br />
more ATPthan the average for<br />
bacterial cells.<br />
Immunomagnetic separation<br />
Immunomagnetic separation<br />
(IMS) is most successful approache<br />
for the separation and<br />
concentration of target organisms<br />
from samples (Fig. 2). It is arapid,<br />
technically simple, and specific<br />
method for the isolation of the<br />
target organisms (SHAW et al.,<br />
1998). It improves the sensitivity of<br />
detection and reduces the total<br />
analysis time. It utilizes specific<br />
antibodies coated with paramagnetic<br />
particles. When it added to a<br />
culture broth of food samples, the<br />
complex bind to the target organism.<br />
The whole complex is then<br />
removed from the system by the<br />
application of amagnetic field.<br />
Target organisms are thus removed<br />
from meat debris and<br />
competing microorganisms. The<br />
isolated complex is then resuspended<br />
in an enrichment broth so<br />
that cell numbers can rapidly<br />
increase to improve the sensitivity<br />
of the detection assays. LYNCH et al.<br />
(2004) reported that IMS is more<br />
sensitive than conventional culture<br />
methods and it is able to reduce<br />
the total culture analysis time by<br />
one to two days. Among the problems<br />
associated with IMS is adherence<br />
of nontarget organism to<br />
glass test tubes (MEADOWS,1971)<br />
and the inability to process large<br />
samples and alow efficiency in<br />
high fatty samples.<br />
Direct EpiFluorescent Filter<br />
Technique<br />
The direct epifluorescent filter<br />
technique (DEFT) is amicroscopic<br />
method for the enumeration of<br />
viable cells in asample based on the<br />
binding properties of fluorochrome<br />
acridine orange. Once<br />
treated with detergents and proteolytic<br />
enzymes, the samples are<br />
filtered through apolycarbonate<br />
membrane. The cells are stained on<br />
this same filter and examined<br />
under an epifluorescent microscope<br />
(PETTIPHER et al., 1992), a<br />
process that can be carried out<br />
semiautomatically by connecting<br />
the microscope to an image analysis<br />
system (HERMIDA et al., 2000).<br />
Acridine orange binds to various<br />
target cell/DNA/RNA produces<br />
showing different colors as following:<br />
r RNA –fluorescent orange<br />
r DNA –fluorescent green<br />
r Viable cell fluorescent orange –<br />
RNA>DNA –orange<br />
r Nonviable cell –DNA>RNA –<br />
green<br />
The number of viable cells can be<br />
obtained in 10 min.However,<br />
DEFT is avery laborintensive<br />
technique that does not have the<br />
capability of processing alarge<br />
number of samples and it is only<br />
applicable if the number of bacteria<br />
present is high (10 3 –10 4 CFU/g).<br />
Additionally,fluorescent meat<br />
materials can be trapped on the<br />
filter,and the technique can only be<br />
used with raw meat and usually for<br />
enumerating total viable microorganisms.<br />
Nevertheless, DEFT<br />
may be used for the detection and<br />
enumeration of specific bacteria in<br />
meat samples provided they can be<br />
isolated from the unfilterable<br />
matrix. TORTORELLO and STEWART<br />
(1994) artificially inoculated Escherichia<br />
coli O157:H7 into beef and<br />
beef exudate, and directly enumerated<br />
them without enrichment or<br />
selection, by the antibodydirect<br />
epifluorescent filter technique<br />
(AbDEFT). The total assay time of<br />
the AbDEFT was less than 1h.<br />
Vegetative bacterial cells, spores,<br />
fungal hyphae, and yeasts could be<br />
distinguished with the technique.<br />
Forfresh meat and fish, the DEFT<br />
count of prefiltered suspensions<br />
agreed well with the plate count of<br />
unfiltered suspensions over the<br />
range of 10 4 –10 10 /g (PETTIPHER and<br />
RODRIGUES,1982).<br />
Impedance<br />
There are four commercial instruments<br />
that use principles of impedance<br />
or conductivity measurement<br />
to detect bacteria (Fig. 3).<br />
The relationship between capacitance<br />
at the electrode surface and<br />
conductance from ionic changes in<br />
the media from byproducts produced<br />
during bacterial growth<br />
allows the calculation of impedance.<br />
Increases in capacitance and<br />
conductance result in adecreased<br />
impedance as an indicative of<br />
bacterial growth. Each instrument<br />
type uses variable design principles<br />
that measure conductance<br />
based upon frequency and electrode<br />
quantity and type. Impedance<br />
is widely used to enumerate<br />
bacteria in foods (BROOKS,1986),<br />
especially in identification and<br />
counting of indicator microorganisms<br />
and in the estimation of<br />
antimicrobial activity (FONTANA et<br />
al., 2002; GEROLIMATOU et al.,<br />
2004; BATRINOU et al., 2005). Monitoring<br />
the total microbial loading<br />
of awide range of foods has been<br />
evaluated and shown to be successful<br />
for fish (OGDEN,1986) and meat<br />
products (SILLEY et al., 1996).<br />
Advantages of the impedance<br />
system include the use of abroth<br />
medium which will revive stressed<br />
bacteria, the ability to enumerate<br />
cells in clumps, the ease to automate<br />
the analysis of samples, and<br />
rapid results.<br />
Headspace pressure<br />
Headspace pressure platforms<br />
detect growth as aresult of consumption<br />
or production of gases in<br />
the headspace of sealed media<br />
bottles causing conformational<br />
changes in the geometry of the<br />
septum. High resolution laser<br />
scanning is the detection platform<br />
that can detect these changes.<br />
When corrected for barometric<br />
pressure, an algorithm analyzes the<br />
rate of change in pressure to indicate<br />
the presence of apositive<br />
culture. Developers claim that this<br />
Advertisement
.....................................................<br />
40<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Hygiene<br />
Detection assures food safety<br />
technology does not rely solely on<br />
production of CO2,but will respond<br />
to any gas produced or consumed<br />
by microorganisms (CO2,H2,N2,or<br />
O2). This methodology has been<br />
particularly successful in the detection<br />
of fastidious organisms such as<br />
Neisseria.This method is based<br />
upon the incorporation of a 14 C<br />
labeled metabolite in agrowth<br />
medium ( 14 Cformate, 14 Cglucose,<br />
14<br />
Cglutamate) so that when the<br />
organisms utilize this metabolite,<br />
14<br />
CO2 is released and measured by<br />
use of aradioactivity counter.In<br />
this method, 10 ml of the medium<br />
containing labeled metabolites in a<br />
serum vial is inoculated with the<br />
suspected sample. Following incubation,<br />
the headspace is tested<br />
periodically for the presence of<br />
14<br />
CO2.The time required to detect<br />
the labeled CO2 is inversely related<br />
to the number of organisms in a<br />
product.<br />
This method can be used for the<br />
detection of coliforms in water and<br />
sewage, for the detection of S.<br />
aureus, S. Typhimurium, and spores<br />
of Clostridium botulinum in beef and<br />
for the detection of organisms in<br />
frozen orange juice concentrate.<br />
Source: WANG et al. (2008) <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 3: (a) Gold electrodes protected with nbutylthiol ligands are connected with aconductive TiO2 nanowire bundle. Antibodies<br />
selective to the target bacterium are then bound to the nanowire bundle. (b) and (c) sample data set illustrating the detection<br />
of Listeria monocytogenes at aconcentration of 4.65x10 3 CFU/ml. (b) causes no changes to the impedance across the bundle,<br />
but that exposure to the bacteria (c) results in easilyobservable impedance changes due to immunoselective binding events.<br />
Flow cytometry<br />
Flow cytometry quantitatively measures<br />
optical characteristics of cells<br />
when they are forced to pass individually<br />
through abeam of light. Fluorescent<br />
dyes can be used to test the<br />
viability and metabolic state of<br />
microorganisms (VEAL et al., 2000).<br />
Samples are injected into a fl<br />
uid<br />
(dye), which passes through asensing<br />
medium in a fl<br />
ow cell. The cells<br />
are carried by the laminar fl<br />
ow of<br />
water through afocus of light, each<br />
cell emits apulse of fl<br />
uorescence,<br />
and the scattered light is collected by<br />
lenses and directed onto selective<br />
detectors (photomultiplier tubes).<br />
This technique is fast, automatic,<br />
and potentially very specifi<br />
c, as long<br />
as appropriate dyes are available for<br />
selectively labeling specifi<br />
ctypes of<br />
microorganisms and appropriate<br />
methods for separating cells from<br />
food are utilized so as not to interfere<br />
with detection (SEO et al., 1998).<br />
The method can also be used to<br />
distinguish between living and dead<br />
cells by dual staining, to determine<br />
the ploidy of yeast cells, to differentiate<br />
between spores and vegetative<br />
cells in Bacillus spp. and to separate<br />
pathogenic and nonpathogenic<br />
amoebae. The sensitivity of fl<br />
ow<br />
cytometry,however,islow;the<br />
detection limit with food samples is<br />
around 10 5 –10 7 CFU/g (BETTS and<br />
BLACKBURN,2009). Forthe specifi<br />
c<br />
detection of microorganisms fl<br />
ow<br />
cytometry uses monoclonal or<br />
polyclonal antibodies conjugated to<br />
fl<br />
uorochromes such as fl<br />
uorescein<br />
isothiocyanate (FITC) or phycoerythrin.<br />
Advertisement<br />
Solidphase cytometry<br />
Solidphasecytometry (SPC) is a<br />
technique that combines aspects of<br />
fl<br />
ow cytometry and epifl<br />
uorescence<br />
microscopy (D’HAESE and<br />
NELIS,2002). After fi<br />
ltration of the<br />
sample, the retained microorganisms<br />
are fl<br />
uorescently labeled with<br />
argon laser excitable dyes on the<br />
membrane fi<br />
lter and automatically<br />
counted by alaser scanning device.<br />
Each fl<br />
uorescent spot can be visually<br />
inspected with an epifl<br />
uorescence<br />
microscope connected to a<br />
scanning device by acomputerdriven<br />
moving stage. Depending on<br />
the fl<br />
uorogenic labels used, information<br />
on the identity and the<br />
physiological status of the microorganisms<br />
can be obtained within a<br />
few hours. SPC, like DEFT,isonly<br />
applicable if the number of bacteria<br />
present is high (10 3 –10 4 CFU/g).<br />
Limulus Amebocyte Lysate<br />
(LAL) assay<br />
Endotoxin is atoxin that is released<br />
from gramnegative organisms; the<br />
tests determines whether these<br />
organisms are present (alive or<br />
dead) through the presence or lack<br />
of those toxins. Automated Limulus<br />
Amebocyte Lysate (LAL)testing can<br />
provide results within minutes<br />
regarding to the presence of bacterial<br />
endotoxin in raw materials,<br />
buffers, or inprocess intermediates<br />
right in the warehouse or on the<br />
manufacturing fl<br />
oor.Bacterial<br />
endotoxin is tested by the Chromogenic<br />
LAL Endotoxin Test<br />
Method. The kinetic chromogenic<br />
endotoxin test is based on areaction<br />
between bacterial endotoxin<br />
present in the test material and the<br />
synthetic chromogenic LAL<br />
reagents. The color changes if<br />
endotoxin is present in the test<br />
material. The test sensitivity depends<br />
upon the specifi<br />
clysateused.<br />
The lowest detection limit for the<br />
kinetic chromogenic test is<br />
0.005 EU/ml. An automated system<br />
uses the kinetic chromogenic<br />
method with endotoxin reagents<br />
contained in aplastic cartridge<br />
using aspecialized reader to kinetically<br />
monitor the chromophore<br />
produced during the reaction.<br />
The chromogenic LAL assay was<br />
found to be arapid (within 16 min)<br />
and simple (not requiring specifi<br />
c<br />
instruments) method for monitoring<br />
microbial levels in raw milk.<br />
This method may be successfully<br />
implemented to rapidly determine<br />
highly microbial contaminated<br />
animal products. The LAL test has<br />
been found to be suitable for the<br />
rapid evaluation of the hygienic<br />
quality of animal products relative<br />
to the detection of coliforms before<br />
and after pasteurization. Since both<br />
viable and nonviable gramnegative<br />
bacteria are detected by LAL, simultaneous<br />
plating is necessary<br />
to<br />
determine the numbers of CFUs.<br />
The method has been applied<br />
successfully to detect microbial<br />
spoilage of ground beef and the<br />
microbial quality of raw fish and<br />
cooked turkey rolls.
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
41<br />
Hygiene<br />
Glucuronidase assay for E. coli<br />
The enzyme βglucuronidase<br />
(GUD) is produced by 97% of E. coli<br />
strains and up to 50% of Salmonellae<br />
and Shigellae.Inthe presence of<br />
4methylumberlliferoneβDglucuronide<br />
(MUG), GUD produces a<br />
fluorogenic end product which is<br />
visible in UV light.<br />
Thus, it is arapid and more<br />
efficient way to detect E. coli in<br />
meat; one E.coli cell could be detected<br />
in 20 h. While most positive<br />
reactions occurred in 4h,some<br />
weak GUDpositive strains require<br />
up to 16 hfor reaction. The main<br />
advantage of this method is that<br />
fluorescence appears before gas<br />
production from lactose. Also, that<br />
some Salmonellae and Shigellae are<br />
GUD positive, it does not invalidate<br />
the method since these organisms<br />
are of greater significance in meats<br />
than coliforms.<br />
show MALDITOF MS for the<br />
identification of isolates from<br />
foods and beverages. These reports<br />
evaluate multiple aspects of<br />
the applicability of MALDITOF to<br />
food microbiology and ranged<br />
from the classification of lactic<br />
acid bacteria in fermented meats<br />
to strain identification and characterization<br />
of biogenic amineproducing<br />
bacteria (FERNÁNDEZ<br />
NO et al., 2010).<br />
References<br />
Literature references can be requested<br />
from the corresponding author or the<br />
editorial office, respectively.<br />
Authors’ addresses<br />
Akhilesh K. Verma (corresponding author:<br />
vetakhilesh@rediffmail.com, s/o Uday Raj<br />
Verma, Village &PostRukunpurKasimpur,<br />
TehsilJalalpur District, Ambedkar Nagar,<br />
Uttar Pradesh 224149), Diploma programme<br />
college of Veterinary Science and Animal<br />
husbandry, DUVASU, Mathura 281001, Uttar<br />
Pradesh, India, A. Prajapati, National<br />
Institute of Veterinary Epidemiology and<br />
Disease Informatics, Hebbal, Bengaluru560024,<br />
Karnataka, India, and<br />
Pramila Umaraw, Division of Livestock<br />
Products Technology, Indian Veterinary<br />
Research Institute, Bareilly243122, Uttar<br />
Pradesh, India.<br />
Advertisement<br />
Mass spectrometry<br />
In recent years MatrixAssisted<br />
Laser Desorption IonizationTime<br />
of Flight Mass Spectrometry<br />
(MALDITOF MS) has revolutionized<br />
the routine identification of<br />
bacteria.<br />
This method simultaneously<br />
screens molecular ions and<br />
charged fragments by analyzing<br />
their masstocharge ratios. Comparing<br />
the patterns with the patterns<br />
from known microorganisms<br />
establishes identity.Rapid<br />
and reliable identification of<br />
meatsassociated bacteria is of<br />
crucial importance for the product<br />
quality.Identifications are available<br />
in minutes rather than in days<br />
for the classical methods. Numerous<br />
studies demonstrate, that<br />
MALDITOF MS based identification<br />
is arapid and reliable method<br />
for routine identification of bacteria<br />
(BIZZINI et al., 2010), yeast and<br />
fungi (DHIMAN et al., 2011)from<br />
clinical samples.<br />
Indeed, information concerning<br />
the general performance of the<br />
MALDITOF platform can be<br />
readily evaluated, but the specific<br />
requirements of meat testing<br />
microbial laboratories are generally<br />
not considered. Until now the<br />
focus of MALDITOF MS based<br />
identification of meatsassociated<br />
bacteria has been for food<br />
pathogens like Campylobacter spp.,<br />
Cromobacter spp., Listeria spp.,<br />
Salmonella spp. and Vibrio spp.<br />
(SPARBIER et al., 2012)and their<br />
clinical isolates. Only afew reports
.....................................<br />
42<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Technology<br />
Clean cultured meat for today’s future<br />
Over time, these innovative food will ease into the supply chain<br />
Cellular agriculture is one of the most cuttingedge spaces in the food<br />
technology today.Itwill change the fundamental structure of the entire<br />
food supply chain.<br />
By Henk Hoogenkamp<br />
The environmental challenges facing the global agricultural industry are<br />
increasing. The global meat market is valued over one trillion US Dollars, a<br />
figure that will increase by at least 25% in 2025. As meat demand soars, rainforest<br />
gets destroyed to grow animal feed, and freshwater sources are diverted<br />
from droughtprone regions. Alternative and smarter ways to produce food<br />
and meat to be included into the daily diet will alleviate some of these pressures.<br />
Human civilization was largely enabled by the domestication of livestock<br />
animals. In the future, cellular biotechnology is going to be the second<br />
domestication. Notonly to produce huge quantities of cellular or clean meat,<br />
but also everything from growing leather,silk, perfumes, vaccines and organs.<br />
In the future, the words “meat”and “animal”will be decoupled. Meat without<br />
animals is the new notion of cellular biotechnology using stem cells and<br />
bioreactors as the basic platform to “brew”healthy and nutritious clean meat.<br />
Making meat without the animals is arapidly emerging new concept. The<br />
ultimate goal is to remove the animal from the meat production.<br />
In basic terms<br />
By relying less on an inefficient traditional meat proteindelivery system,<br />
people should instead utilize the nutritive value of the world's five major<br />
commodity crops –rice, corn, wheat, soy,and potatoes –aswell as embrace<br />
cellular agriculture which can be further explored for the production of meat<br />
and animalfree dairy that could fundamentally reshape our food supply.Put<br />
simply,the process of cultivating clean meat involves feeding the cells the<br />
correct nutrients to produce muscle and fat, as it would ordinarily happen<br />
were they grown inside the animal’s body.Cultured clean meat will be<br />
hugely beneficial in reducing the environmental impact that industrial<br />
farming has, as well as reducing the spread of foodborne illnesses, especially<br />
in light of salmonella contamination, and the fastdeveloping antibiotic<br />
resistance. Clean meat will allow areduction of up to 90% in greenhouse gas<br />
emissions, 99% in land exploitation, and up to 96% in water usage. The<br />
major hurdles to cross are both in terms of the core science of growing meat,<br />
and developing amanufacturing process that will enable “clean meat farms”<br />
to scale and at acost that can compete with animalreared meat.<br />
Meat minus slaughter<br />
Forcultured or clean meat, the slogan is “There is no need to cause death<br />
to create food”. Meat minus slaughter equals meat without animals. The<br />
“nextgen meat”will be produced with no traditional animal agriculture,<br />
no animal raising or slaughter.<br />
Clean meat is produced using cell cultures and these “slaughterfree”<br />
cells are cultured to become the constituent parts like mycocytes (= muscle),<br />
chrondrocytes (= connective tissue), and adipocytes (= fat). All these<br />
components are assembled and will ultimately provide the structural<br />
integrity of the product. Cultured meat, also termed clean meat, is biologically<br />
identical to conventional slaughtered meat. All of this progress is<br />
possible due to advancements in chemical engineering, genetics, stem cell<br />
biology and regeneration. This method is abetter way of bringing meat for<br />
human consumption with avery transparent production process signaling<br />
an inevitable shifttowards an ecologically sustainable food system. Cultured<br />
meat is atechnological leap for humanity,aswell as an incredible<br />
business opportunity to transition ahuge global legacy industry while<br />
solving some of the most urgent sustainability issues of our time, with<br />
significant reduction of greenhouse gases and feedtomeat conversion<br />
inefficiencies. It is the new way forward to feed the world.<br />
Source: HOOGENKAMP <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 1: Cellular biotechnology is going to produce huge quantities.<br />
Postanimal cellular agriculture<br />
The finite amount of agricultural land and the availability of clean water<br />
combined with resource depletion will force government policy makers to<br />
rebalance diets towards more plantbased foods. In other words, they will<br />
accept the need to reduce the consumption of foods with ahigher environmental<br />
impact like slaughtered animals for meat consumption and using<br />
dairy cows for milk production, while increasing lowerimpact foods like<br />
cultured cellular meat to enrich the diet with plant proteins derived from<br />
cereal grains, legumes, potatoes, vegetables, and fruits. Considering cellular<br />
agriculture like the emerging animal protein sources is vital to create cultured<br />
meat, natural cultured dairy foods, insects and other postanimal<br />
biotechnology and bioeconomy developments to boost food security and<br />
affordability.(Partly) replacing or reducing conventionallykilled animals for<br />
meat supply with cultured meat can significantly reduce land, water,and<br />
crops needed to feed animals, while benefiting people's health and reducing<br />
outbreaks of diseases. Forthe next generation, sustainability of food security<br />
will be amajor challenge. Besides the fundamental economic and technological<br />
challenges, the biggest hurdle is how to convince consumers to try the<br />
plantbased equivalent and the food “harvested”from cell cultures instead of<br />
the "real or original" food. When exponential technologies stride forward,<br />
consumers have the tendency to become suspicious. The question is, if<br />
consumers will embrace cellular bioengineered foods like animalfree milk<br />
supplanting traditional cow’s milk. This question is difficult to answer,but<br />
the fact remains that the world population is growing at unprecedented pace<br />
and innovation will be the essential key to provide every citizen great tasting<br />
healthy foods now and in the future.<br />
Stem cell science<br />
Cultured meat directly originated from cell and gene therapy,ascience that<br />
is increasingly used in the field of regenerative medicine. Cultured meat is<br />
meat grown from animal cell in culture and the first step is to make it grow<br />
in acell proliferation bioreactor where anutrient solution or medium allows<br />
the cells to quickly grow and multiply.The isolated animal cells regenerate<br />
with external support like oxygen and nutrientrich broth that enables the<br />
cells to grow and multiply.This process is followed by scaffolding, which<br />
actually provides asupport structure for cellular adherence, and develops –if<br />
needed –into the various component cells of the integral meat composition.
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
43<br />
Technology<br />
Stem cells are undifferentiated cells that can become different types of<br />
tissue as they mature (and can form healthy new muscle to replace what has<br />
been lost). The muscleforming cells will join together in long chains and<br />
become multicellular myotubes. Since these myotubes are living tissues, at<br />
some point they will start spontaneously contracting. Scaffolding is an essential<br />
part of the cultured meat process because it provides heterogeneity structures<br />
that influence variables like texture. At this point, variables come into<br />
play so it might best to use plant fat rich in mono and polyunsaturated fatty<br />
acids, instead of cultured animal fat, with increased levels of Ω3 and 6 or a<br />
different vitamin/ mineral profile. Compared to conventional animals, there<br />
are fewer concerns regarding the environment, animal welfare, and human<br />
health. Animal agriculture is the largest single source of greenhouse gas<br />
emissions globally.These emissions will only grow further now that developing<br />
countries are rapidly increasing meat consumption for which billions of<br />
additional slaughter animals are needed annually.Another point of concern<br />
is the increasing frequency of human health concerns associated with meat<br />
consumption and its supply industry.Some risks need to be considered like<br />
antibiotic resistance, disease and viral outbreaks, as well as microbial food<br />
contamination, which can be managed by reduction or elimination.<br />
Ready to roll<br />
The current economics of cellcultured meat is along way from competing<br />
with the current intenseharvests of animals. However,going forward, it is<br />
expected that cultured meat can be costcompetitive with conventional raised<br />
meat. All signs are clear that the first bioreactors for commercially sold clean<br />
meat will be ready sometime in 2022 or slightly thereafter.Eventhough clean<br />
meat is some years away from large commercial introduction, it is likely that<br />
cultured meat will eventually be cheaper than ranchgrown meat. Looking in<br />
the future, it is not unthinkable that traditional cattle ranchers will go out of<br />
business because of competition from meat grown via cell culture. Traditional<br />
ranchers might arrive in adisadvantageous position because of the<br />
outgrow cycle of beef and everything else that is associated with bringing<br />
traditional meat to the table. The world’s overreliance on factoryraised livestock<br />
to feed the burgeoning demand for protein will be ecologically and<br />
environmentally difficult to sustain. Addtothat the misery of highly intensively<br />
industrial meat production often associated with the use of chemical<br />
fertilizer,hormones, antibiotics, energy,land and water required to keep the<br />
outgrow cycle of animals at pace for an early arrival at the slaughterhouse.<br />
There is logic in “brewing meat”<br />
All of these variables remain mostly invisible for consumers when selecting<br />
their beautifully shrinkwrapped meat cuts at the meat case in the<br />
supermarket or when served as acenteroftheplate choice in arestaurant.<br />
The younger generation of customers –millennials born between 1982<br />
and 2004 –increasingly take more responsibility for the “invisible animals”<br />
that end up in aslaughterhouse, where it will be stunned, skinned, eviscerated<br />
and processed. The large legacy food and meat companies owe it to their<br />
shareholders and stakeholders to have acontingency plan in place to –atthe<br />
very minimum –profit from aplantbased protein market with special focus<br />
on meat substitutes, including hybrid meat and plant connotations. There<br />
will be no other choice as soon as intensive livestock production will reach<br />
peak levels of greenhouse gas emissions and pollution, not to mention the<br />
growing health concerns of some degenerative diseases affecting the aging<br />
population which will likely cripple the quality of health services and living<br />
standards. There are also calls to reverse high meat consumption in the<br />
affluent world by –much like sugar and tobacco –implementing ared meat<br />
tax to forcefully tackle the environmental impact of beef and pork production.<br />
In terms of protein quality,there is nothing wrong with eating animal<br />
Advertisement
................................<br />
44<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Technology<br />
Clean cultured meat for today’s future<br />
derived meat protein as ahealthy dietary source. However,eating factoryraised<br />
animals is quite another thing and that is why cultured or “labgrown<br />
meat”issuch awelcome and wonderful new technology to allow<br />
diversification of the global protein supply.Cultured meat started out its<br />
journey as “laboratorygrown”, but it will be essential to coin adescriptive<br />
name that resonates with consumers and is indicative of its origin. There is<br />
nothing unreal about cultured meat, which some industry insiders now<br />
refer to as “clean meat”. “Clean meat”isanalogous to “clean energy”and<br />
will help the food industry avoid ballooning costs of grain, water and wastedisposal<br />
associated with livestock. The product is most certainly not “fake<br />
meat”, but rather real meat made from real cells from real animals. The<br />
point in case is that cultured meat allows manufacturing of wholesome<br />
highquality protein creation without the need to feed, raise and slaughter<br />
the animals. All of these variables are amuch better way forward for the<br />
environment, the animals and humanity.Cultured meat –which is part of<br />
the new cellular agriculture movement –requires up to 90% fewer greenhouse<br />
gas emissions, while using much less water and habitable land<br />
compared to the traditional or conventional intensive animal farming<br />
systems. Traditional animal agriculture and intensive raising of animals for<br />
slaughter –especially beef –requires huge amounts of fresh water of which<br />
availability is increasingly affected by the human interaction and needs for<br />
agrowing demand for food security,like growing vegetables and fruits.<br />
Capital venture: the drivers of change<br />
As aside note: the in-vitro meat cells known as culturing medium, is also of<br />
great interest by the pharmaceutical industry.Hence, it is expected that the<br />
pharmaceutical industry will become active investors in the emerging<br />
cultured meat industry.The road to successful largescale industrial cultured<br />
meat is still quite long. However,looking at the large pressure on<br />
natural resources in the coming decades, the world has no other choice but<br />
to embrace this new biotechnology,which can become an integral strategy<br />
as part of combining it with plant meat formulated products. The tandem or<br />
hybrid of an integrated animalfree cultured meat and plant protein derived<br />
diet is probably the most logic way forward. Forexample, Memphis Meat,<br />
SanLeandro, Silicon Valley,California, debuted in March 2017,the world’s<br />
first chicken strip from animal cells, following the animalfree meatball<br />
introduction in 2016.Inanutshell: using animal cells, and infusing grow<br />
cultures ultimately transitions in afew weeks to clean and nutritious food to<br />
make the cells grow into muscle. This whole process from start to finish<br />
takes about four to six weeks, depending on the organoleptic parameters.<br />
Memphis Meat has successfully created cultured beef, chicken and duck<br />
meat. Duck meat might sound weird at first, but it is popular in China,<br />
which consumes more of it than the rest of the world combined. Memphis<br />
Meat has received financial backing from Cargill and householdname<br />
individuals like Sir Richard Branson and Bill Gates. Memphis Meat mission<br />
is bringing cultured meat to the plate in amore sustainable, affordable and<br />
delicious way.Meat is still universallyenjoyed in many of the world cultures<br />
and traditions, though it is time to switch from conventional slaughtered<br />
meat that creates challenges for the environment to ahumane and clean<br />
Overview<br />
Cultured meat companies<br />
Company<br />
Mosa Meat<br />
Super Meat<br />
Memphis Meat<br />
Modern Meadow<br />
Finless Foods<br />
Just (Hampton)<br />
Integriculture<br />
Country<br />
Netherlands<br />
Israel<br />
USA<br />
USA<br />
USA<br />
USA<br />
Japan<br />
Source: HOOGENKAMP <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Several universities and companies are conducting cultured meat research.<br />
method of meat production. To turbocharge change and disruption of the<br />
status quo, capital venture companies which include Horizons Ventures,<br />
DFJ, Temasek Singapore, Viking Global Investors, Khosla Ventures, PHW<br />
(Wiesenhof Germany), Stray Dog Capital, NewCrop Capital, and Kleiner<br />
Perkins provide assistance and strategic advice to entrepreneurs working on<br />
these breakthrough technologies .Also legacy companies, such as Tyson<br />
Foods and Cargill, have started to take partownership in “disrupting companies”<br />
like Beyond Meat and Memphis Meat.More to the point, most new<br />
technology introductions are taken with skepticism and often driven by a<br />
“can’t do” attitude. It is precisely the entrepreneurial spirits of many of the<br />
capital venture companies that are uniquely able to select the true innovators<br />
and provide the financial means to make their dream come true. With<br />
this is mind, it seems to be easier to fund adisruptive plant protein startup<br />
than to find capital support for an animal protein startup company.<br />
Russia joining<br />
Leading up to 2020, there are currently some 20 universities and upstart<br />
companies conducting cultured meat research. There are several cultured<br />
meat upstart companies that prefer to stay in the stealthmode and, for the<br />
time being, do not seek publicity to share its work and research. It has<br />
been reported that the AllRussian Experimental Veterinary Medicine<br />
Institute has produced Russia’s firstever labgrown meat in May2017.The<br />
technology allowed the meat to grow from cells to small cuts of about 10 g<br />
in atube within one month. Executives from the Institute believe that in<br />
2025–2030, giant biological reactors for the fast and cheap production of<br />
cultured meat will become available. Cultured meat in Russia is likely to<br />
encounter the same kind of challenges currently faced by geneticallymodified<br />
organisms (GMO). There is also no legal framework in most<br />
other countries so far.There are still several hurdles to be taken to gain<br />
widespread legislative approval, including country of origin certification.<br />
Like with any other disrupting innovation, there is usually apushback<br />
from the legacy meat industry for fear that their “monopoly”business model<br />
might be threatened. Instead of embracing new science and looking how to<br />
incorporate new learning’s, there are reports of orchestrated attempts to<br />
sabotage or greatly slow down the speed of progress. It is not abad thing to<br />
take astep back to view these changes in light of the greater good, achanging<br />
ethical and moral landscape, acknowledgment of knowledge gaps, implications<br />
on alarger time scale, unforeseen effects on ecosystems, and much<br />
more. Forexample, the pharma and cosmeticsindustry heavily relies on<br />
animal byproducts to produce their consumer products. Especially in the<br />
time of backlash against synthetic, the same flexitarian consumers are<br />
pushing the pharma and cosmeticsindustry to look for natural alternatives,<br />
which may or may not be animalderived. This is potentially an impasse and<br />
will lead to more industrial backing for the meat industry to protect the<br />
current supply chain of byproducts. However,taking the previous into<br />
consideration, the difference in applying breaks and moneydriven protectionism<br />
is like splitting hairs which is adiscussion on its own. Ultimately,
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
45<br />
Technology<br />
implementation of new technology will win due to the numerous inherent<br />
socioeconomic, health and food security issues the global market will<br />
eventually need. History has always shown that progress can be temporarily<br />
slowed down, but ultimately it will succeed. Hence, the bigname<br />
traditional meat processors will ultimately embrace the emerging cultured<br />
meat technology,whether as acquirers, licensees, customers or investors.<br />
Cultured meat going forward<br />
To bring these cultured meat products to the market successfully,itwill be<br />
essential to aggressively lower production costs in order to meet traditional<br />
food store fresh meat prices. Theoretically,cultivating meat should<br />
have high startup costs, but low operational costs. The main factor governing<br />
costs is the nutrientrich medium (broth) in which the cells grow.<br />
The 2017 FAO statistics clearly show that protein consumption is growing<br />
around the world. People have an appetite for protein, whether it’s<br />
animalbased or plantbased protein. There is atendency,however,that in<br />
affluent societies plantbased protein is growing alittle faster than animalbased<br />
protein consumption. All signs are clear that “protein migration” is<br />
here to stay.Meat is very complex and culturally ingrained; hence, plantmeat<br />
products will never be the whole answer.Cultured meat production<br />
differentiates itself from conventional farmraised and harvested meat in<br />
that it minimizes environmental degradation and is able to harness the<br />
everpresent risks of fecal contamination, such as those caused by E.coli and<br />
salmonella. Because cultured meat is free from spoiling bacteria, the meat<br />
will have amuch longer shelf life. In fact, exposure to light and not bacteria<br />
is the limiting factor for cultured meat. In the future, cultured meat should<br />
be entirely made in an enclosed clean sterile environment of abioreactor<br />
with no use of harsh chemicals or growth promoting hormones or antibiotics,<br />
so there won’t be any concern about drug resistance development in<br />
humans. However,the cultured meat technology is still partially dependent<br />
on the use of the above at this point in time. The risk of trying to grow one<br />
single type of cell generally means that methods need to be employed to<br />
prevent the growth of unwanted organisms. The larger the scale of growth,<br />
the larger the risk of contamination, ergo, the more stakes (read: money)<br />
involved in afailed batch. This may incentivize companies to keep on using<br />
chemicals and antibiotics until suitable alternatives can be found.<br />
More than one option<br />
An alternative option is to use bovine serum from unborn calves’ blood.<br />
This method might not bode well will animal rights activists. Then there<br />
are also the socalled “immortal”cells, which are genetically modified to<br />
grow on acontinuous basis. Rapid DNA sequencing allows radically faster<br />
and cheaper to program yeast cells to manufacture protein. Going forward,<br />
additional cellharvest methods will become available which will<br />
likely drastically cut manufacturing costs. Cells from acertain starter<br />
culture are typically brought together on ascaffold to grow in conjunction<br />
with serum in an environment (= bioreactor also known as afermentation<br />
tank) that promotes growth. In living bodies, blood vessels assure transport<br />
of nutrients to and remove waste from tissues. Because of the lack of<br />
vessels (oxygen transport) in cultured meat, the tissues can only reach a<br />
length of about 4mmand 0.5 mm thickness. This feature explains why all<br />
initial groundbreaking research focuses on ground meat appearance.<br />
New learnings<br />
There are currently afew different methods researched to optimize the<br />
most efficient method to regenerate meat. Technology allows atransformation<br />
of adult livestock cells into apluripotent state and this advanced<br />
knowledge of stem cell technology allows scientists and engineers to<br />
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46<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Technology<br />
Clean cultured meat for today’s future<br />
benefits like significant lower water consumption, lower surface footprint,<br />
and possibly no antibiotics and hormone usage during the outgrow cycle.<br />
Since cultured meat is largely bacteriafree, there is less need to store it at<br />
the same low temperatures as traditional slaughtered meat. The future is<br />
approaching faster than many people like to think. Cellular agriculture<br />
products like cultured meat, dairy and eggs have significantly less environmental<br />
and ecological stress factors, not to mention that the foods can be<br />
enhanced by stripping unwanted compounds, such as saturated fat or<br />
lactose and create lactosefree milk or cholesterolfree eggs.<br />
The cells are grown in an enclosed environment.<br />
develop aselfrenewing skeletal muscle progenitor for cultured or clean<br />
meat and other livestock products. Stem cells from larger animals have<br />
traditionally been difficult to generate. Skeletal muscle can be efficiently<br />
generated from induced pluripotent stem cells (piPSC in vitro). This<br />
emerging technology provides aversatile platform for applications ranging<br />
from regenerative medicine, skin crafting to the cultivation of meat.<br />
There is also cultured lean beef made from using cells extracted from a<br />
live cow (biopsy) and grown into tissues and small actomyosin muscle. A<br />
small biopsy sample is taken from the animal, segregated it into cells that<br />
proliferate in culture and, subsequently,grown into true lean tissue.The<br />
method can be described as separating muscle tissue cells and fat, after<br />
which the individual cells start to selfrenew and multiply.Once this<br />
process is underway,the growing cells merge into amyotube of about<br />
0.3 mm. These small cell muscles have the tendency to contract and grow<br />
into small pieces of lean meat strands of about 3mmlength. When all<br />
these grown strands are layered together,lean meat is recreated right back<br />
to the starting cell. Actually,one starting cell can transform into more than<br />
one trillion muscle strands.<br />
Clean and natural<br />
Cultured meat –invitro – is composed of atissue or collection of tissues,<br />
not an organism. This fact will probably allow avoiding the dreaded GMO<br />
discussions. The in vitro grown cells are carefully controlled in an enclosed<br />
environment. In avery special way,the technology can be compared to<br />
hydroponic vegetable growing methods. In principle, all types of meat can<br />
be cultured: beef, pork, turkey,chicken and fish. As amatter of fact, once<br />
the cultured meat science and engineering technology is ready for large<br />
upscaling, there will come atime when cost efficiencies are economically<br />
competitive allowing massproduction of anutritionallysuperior lean and<br />
tasty protein source. Largescale tissue engineering technology will allow<br />
also manufacturing delicacy foods like “clean foie gras” products. Much of<br />
meat’s flavor comes from the breakdown of collagen, therefore, it will be<br />
necessary to cultivate different types of cells to truly simulate the desired<br />
meat flavor profiles. This process is healthier,safer,and more sustainable<br />
than conventional animal agriculture, not to mention the environmental<br />
Advertisement<br />
Name calling anyone?<br />
Come to think of it, the terms “cultured”or“cleangrown” meat can put<br />
people offthe revolutionary animal protein product. Anew terminology of<br />
this new concept of tissue engineering is necessary for consumers to<br />
clearly understand that –for example –adescription like “clean meat”isa<br />
more accurate way of communicating real meat grown without animal<br />
slaughter while highlighting its environmental sustainability and the<br />
decrease in foodborne pathogens and drug residues. “Clean meat”is<br />
better for people and the planet. After everything is said and done, cultured<br />
meat needs to stay away from the negative perception of synthetic manufactured<br />
foods. The mind of the consumer will not probably grasp words<br />
like “labgrown”, “cultured meat”or“clean meat”. After all, the opposite of<br />
clean meat is “notclean”. It really doesn’t matter whether this logic is right<br />
or wrong, as consumers usually attach symbolic meanings to certain<br />
words, even though they do not understand these words. Forexample,<br />
meat grown from stem cells, rather than traditional meat, can be considered<br />
less natural and perhaps more risky.Societalwide acceptance of<br />
“clean meat”may take agenerational change –young people will be more<br />
open –though clean meat will ultimately be cheaper than conventionally<br />
farmed meat, which suffers from notoriously low resource efficiency like<br />
feed, land, and water costs. It is clearly ahuge problem that “laboratorygrown”<br />
meat is still struggling with its own descriptive name. As it stands<br />
now,cultured meat is known by many names: cellular meat, clean meat,<br />
synthetic meat, fake meat and “in vitro meat”. These are just different<br />
names for basically trying to say:“Cell cultures instead of animals”. Although<br />
the scientists frequently use the name “cultured meat”, the description<br />
“clean meat”istrending and might be abetter strategy to attract the<br />
interest of the consumer.But then again, there is still the very influential<br />
political lobby of the traditional meat industry and, no doubt, heavy pushback<br />
will happen. If “clean meat”isgoing to be the marketing name going<br />
forward, in the mind of the consumer,all other traditional or conventional<br />
meat will be considered “unclean”. One of the issues that still need to be<br />
solved is the regulatory standards and definitions. Forthe US, this means<br />
that the FDA and not the USDA will likely be given the authority to decide<br />
on issues like standards and labeling since no living animals are involved.<br />
The verdict<br />
Symbolic meanings and interpretations often override issues like environmentfriendly<br />
as well as better treatment and less suffering of animals.<br />
Other examples are the terms “sugar”and “fruit sugar”. In the symbolic<br />
interpretation by the consumer,sugar is bad and fruit sugar is healthy,<br />
although both are chemically identical. In psychology,these behavioral<br />
characteristics are described as the halo effect. The verdict is still out on<br />
how cultured meat needs to be marketed to be successful. Initially,only a<br />
subset of affluent consumers will be willing to pay premium prices for<br />
cultured or clean meat, marketed as environmentally sound and sustainably<br />
produced, as well as crueltyfree. Perhaps an agreeable description<br />
could be “natural meat analog”. Over time, the consumers have gotten<br />
used to innovative foods and cultured meat eases into the supply chain<br />
without any further identification necessary.<br />
Henk Hoogenkamp<br />
is aprotein application specialist and author of books and articles.<br />
Author’s address:<br />
Hoogenkamp1@gmail.com
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
47<br />
CALENDAR<br />
Calendar<br />
14 –16May<br />
Shanghai, China<br />
4th China International FMA -Food, Meat<br />
and Aquatic Products Exhibition<br />
Golden Expo ( +86-21 6162-9719)<br />
26 –27May<br />
Manila, Philippines<br />
IFEX Philippines World Trade Center<br />
Philippine Trade Training Center<br />
( +632 831 2201)<br />
15 –16May<br />
Hattersheim/Main,<br />
Germany<br />
16 May<br />
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Germany<br />
16 –18May<br />
Ho Chi Minh City,<br />
Vietnam<br />
16 –18May<br />
Shanghai, China<br />
17 –18May<br />
Hattersheim/Main,<br />
Germany<br />
23 –24May<br />
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23 –26May<br />
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Training date FCA 120/160<br />
Poly-clip System GmbH &Co. KG<br />
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Meat Vision Day<br />
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<strong>FLEISCHWIRTSCHAFT</strong> ( +49 69 7595-1551)<br />
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SIAL<br />
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Training date ICA<br />
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( +49 6190 8886-344)<br />
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( +49 4321 601 -21)<br />
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( +49 711 18560-2171)<br />
29 May –1June<br />
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30 May –1June<br />
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31 May<br />
Neumünster, Germany<br />
5–6June<br />
Hattersheim/Main,<br />
Germany<br />
6–7June<br />
Quakenbrück,<br />
Germany<br />
12 –15June<br />
Tokio, Japan<br />
16 –18June<br />
Guangzhou, China<br />
20 –22June<br />
Shanghai, China<br />
IPACKIMA and MEATTECH<br />
Ipack Ima srl ( +39 02 3191091)<br />
22. Global Meat Congress <strong>2018</strong><br />
WMC ( +1 303-731-1048)<br />
Sensorik Grundlagen II<br />
KIN-Lebensmittelinstitut e.V.<br />
( +49 4321 601 -21)<br />
Training date FCA 100/140<br />
Poly-clip System GmbH &Co. KG<br />
( +49 6190 8886-344)<br />
Forum der Fleischwirtschaft<br />
allgemeine fleischer zeitung and<br />
<strong>FLEISCHWIRTSCHAFT</strong> ( +49 69 7595-1961)<br />
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( +86 20 6108-9059)<br />
Hi China Health ingredients<br />
UBMi BV ( +31 20 40 99 503)<br />
Wageningen Economic Research<br />
Consumers will pay more for products with source information<br />
When purchasing pork, consumers<br />
are very interested in information<br />
about the individual farm where<br />
the pigs were kept and they are<br />
willing to pay more for this information.<br />
These were the findings of<br />
research by Wageningen Economic<br />
Research that was conducted<br />
among consumers in the Netherlands,<br />
Germany, and the United<br />
Kingdom. Consumers primarily<br />
want information on the way in<br />
which the pigs are kept.<br />
More than half of Dutch consumers<br />
choose products with<br />
source information and ahigher<br />
price tag. This has been researched<br />
for ground pork, pork<br />
chops, and pork tenderloin. German<br />
and English consumers also<br />
have roughlythe same willingness<br />
to pay, while the indication that<br />
the product comes from the<br />
Netherlands appears to lower the<br />
willingness somewhat for Germans<br />
and Brits. That willingness to pay<br />
amounts to around €0.13 per kilogram<br />
of pork, which is roughly<br />
equal to the additional costs that<br />
are incurred by the supplychain in<br />
order to be able to guarantee that<br />
the meat was sourced from the<br />
individual farms. The results are<br />
solid: the need for information and<br />
willingness to pay are not related<br />
to incidents, specificallythose<br />
with pigs in this instance. Consumers<br />
largelyfind information<br />
about animal welfare and health to<br />
be important. Information on origin<br />
and environment scored lower.<br />
Consumers have little interest in<br />
how pigs are transported or<br />
slaughtered.<br />
The sourcing information can<br />
best be communicated on the<br />
product or at the place where it is<br />
purchased. Working with aQRcode<br />
or an app scored low with consumers<br />
in all three of the countries<br />
that were researched. Also, few<br />
consumers actuallymade the effort<br />
to seek out the information on the<br />
website provided. However, consumers<br />
do appreciate that the<br />
option is offered. This apparently<br />
gives consumers enough confidence<br />
for them not to actuallyseek<br />
out the information. For Dutch<br />
consumers, the image of the store<br />
itself and alogo on the packaging<br />
increase the willingness to pay<br />
more. If the consumer feels that<br />
they are aprice-conscious buyer,<br />
then the willingness to pay more<br />
for sourcing information decreases.<br />
The pork supplychain wants to<br />
foster apositive image and confidence<br />
in consumers by operating<br />
in aresponsible and careful manner,<br />
securing its working methods,<br />
and proactivelyinforming consumers.<br />
This is in line with what a<br />
large segment of consumers feels<br />
must be ensured and properly<br />
handled. The supplychain parties<br />
consider direct contact between<br />
consumers and pig farmers on<br />
open days and in viewing stables<br />
to be the most suitable format for<br />
sharing information on the ins and<br />
outs of pig farms and the supply<br />
chain. The drawback is that the<br />
number of consumers who are<br />
reached is limited.<br />
//www.wur.nl<br />
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48<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
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ISSN 0179-2415
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
49<br />
Content<br />
Research and<br />
Development<br />
2_<strong>2018</strong><br />
50 Hana Buchtová and Ladislav Kašpar<br />
Selected physicochemical parameters and appearance of<br />
sausages produced with addition of common carp meat<br />
57 Gauri Jairath, Diwakar Prakash Sharma, Randhir Singh Dabur<br />
and Pradeep Singh<br />
Effect of corn starch and skim milk powder on the oxidative stability of<br />
ameat model system<br />
62 Mohammad Hasan Mohammad Abd El-daiem, Hoda Gamal Mohammad<br />
Ali and Mohamed Fawzy Ramadan Hassanien<br />
Improving the quality of silver carp fish fillets by gamma radiation<br />
and coatings containing rosemary oil<br />
56, 61 Research News<br />
70 Guidelines for authors of <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong><br />
<strong>international</strong><br />
Editorial board: Prof. Dr. Friedrich Bauer<br />
(AT) ·Prof. Dr. Reinhard Böhm (DE) ·Prof. Dr.<br />
Chris R. Calkins (US) ·Prof. Dr. Cameron<br />
Faustman (US) ·Prof. Dr. Karsten Fehlhaber<br />
(DE) ·Prof. Dr. Reinhard Fries (DE) ·<br />
Dr. KlausJosef Högg (DE) ·<br />
Prof. Dr. Elisabeth Huff Lonergan (US) ·<br />
Dr. HansJoachim Klare (DE) ·<br />
Assoc. Prof. Dr. Esra Kurt Klont (TR) ·<br />
Dr. Joachim Kuntzer (DE) ·<br />
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Schnäckel (DE) ·Dr. Fredi Schwägele (DE) ·<br />
Dr. Denis L. Seman (US) ·Prof. Dr. John<br />
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Prof. Dr. Waldemar Ternes (DE)<br />
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Heitmann ·Dr. KlausJosef Högg ·<br />
Dr.Hartwig Kobelt ·Dr. Fredi Schwägele ·<br />
Dr.Heinz Schweer ·Prof. Dr.Achim Stiebing<br />
·Prof. Dr.Klaus Troeger ·Dr. Joachim<br />
Wiegner<br />
<strong>FLEISCHWIRTSCHAFT</strong><br />
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www.fleischwirtschaft.com
50<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Research &Development<br />
Selected physicochemical parameters<br />
and appearance of sausages produced<br />
with addition of common carp meat<br />
By Hana Buchtová and Ladislav Kašpar<br />
The aim was to produce pork sausages (control sample) and pork sausages<br />
with various proportions (30%, 45% and 60%) of common carp (Cyprinus<br />
carpio L.) meat (experimental samples) and to evaluate their chemical<br />
composition (moisture, protein, collagen, fat, saccharide, ash, energy<br />
value). The experimental sausages contained more (P0.05).<br />
The initial values of ammonia (NH3), free fatty acids (FFA) and thiobarbituric<br />
acid reactive substances assay (TBARS) in groups with carp meat<br />
were low in the range of 13.62–14.11mg/100g for NH3,1.07–1.19%total fat<br />
as oleic acid for FFA and 4.95–5.88 mg MDA kg 1 for TBARS. The primary<br />
oxidation of fats (peroxide value PV) in sausages with fish meat proceeded<br />
with asignificantly lower intensity (P
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Source: BUCHTOVÁ and KAŠPAR <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 1: Content of total protein, net protein and net muscle protein in control (0%) and experimental samples of sausages with<br />
different proportions (30%, 45%, 60%) of fish meat from common carp fillets.<br />
lipolytic (free fatty acids –FFA) processes intensity and the level of<br />
primary (peroxide value –PV) and secondary oxidation (thiobarbituric<br />
acid reactive substances assay –TBARS) processes in sausages immediatelyafter<br />
their production and the effect of the addition of fish<br />
meat on their appearance.<br />
Materials and methods<br />
Production technology<br />
Fillets of common carp were used for the production of experimental<br />
sausages with varying proportions (30%, 45% and 60%) of fish meat.<br />
The fish were purchased live on the retail market (Fish shop Josef<br />
Šopík, Brno, Czech Republic). The carp were cultured in asemi-intensive<br />
production system with the addition of corn (Rybníkářství Pohořelice<br />
a.s., Pohořelice, Czech Republic). The fish were killed and<br />
processed (gutting, skinning, filleting, manual removal of bones from<br />
the fillets). The experimental sausages were made at the Technology<br />
Workshop at the Department of Meat Hygiene and Technology at the<br />
Faculty of Veterinary Hygiene and Ecology of the University of Veterinary<br />
and Pharmaceutical Sciences in Brno. Preparation of raw materials:<br />
r 30% sausages: 30% fish +70% pork<br />
r 45% sausages: 45% fish +55% pork<br />
r 60% sausages: 60% fish +40% pork<br />
The term fish means carp fillet, the term pork means 90% of onlylean<br />
pork shoulder and 10%ofpork back fat.<br />
Production of control and experimental samples was carried out in<br />
the five repetitions. Samples of the all sausage groups with (+) and<br />
without (-) the addition of Erythorbic Acid (E 315)were manufactured<br />
and analyzed.<br />
Atotal of 110.5 kg of pork shoulder, 20 kg of back bacon and 38<br />
pieces of common carp (in total 123.1kg, average weigh of live fish:<br />
3.22±0.3 kg, weight of raw fillets without skin: 49.19±1.07 kg, yield of<br />
raw fillets without skin: 36.13±0.29%). The muscle meat of pork shoulder<br />
(muscullus triceps brachii, m. teres major, m. teres minor, m. latissimus<br />
dorsi)was standardized by removing the superficial subcutaneous<br />
fat and fat deposits between<br />
individual muscles. Fillets<br />
were not used as the raw material<br />
in anatural form. The fresh raw<br />
skinned fish fillets were, after<br />
salting (18%NaCl solution for<br />
12 h), smoked with hot smoke<br />
(75 °C for 1h35 min) before use<br />
as an ingredient to achieve the<br />
targeted modification of the<br />
technological properties of the<br />
meat (partial loss of moisture,<br />
firming of myofibrillar proteins by<br />
thermal coagulation). The smoked<br />
fillets (weight of smoked fillets<br />
without skin as asemi-product:<br />
42.07±1.07 kg, losses by smoking:<br />
14.8±4.00%) were manually<br />
deboned following cooling to<br />
remove intermuscular bones,<br />
during which individual myomeres<br />
of muscle tissue were gently<br />
separated from each other with a<br />
knife and the visible bones removed<br />
from the meat using laboratory<br />
tweezers and used for<br />
making of sausages.<br />
The method of manual removal<br />
of bones is not suitable for alarge<br />
volume of fish sausages production,<br />
but the authors believe that<br />
it can be successfullyused for small production volumes by regional<br />
producers (about 50 kg of sausages per day). Low demand for<br />
sausages with fish meat is the reason for their limited production in<br />
the Czech Republic.<br />
Contents of proteins and fats (in gkg -1 )were as follows: row pork<br />
shoulders: 210.0±21.21 and 47.5±19.09, raw skinless carp fillets:<br />
178.5±2.12 and 75.0±19.8. Achemical analysis of back bacon and<br />
smoked fillets without skin (semi-product) was not performed.<br />
Additives and seasoning mix: nitrite salting mix E250 (180g/kg),<br />
garlic (16g/kg), antioxidant Erythorbic Acid E315 (1 g/kg) and the<br />
seasoning mix SCZA04006 Sausage Franta Excelent Solo (4 g/kg) from<br />
the company Trumf International s.r.o. (Dolní Újezd, CR) and potable<br />
water (0.1l/kg) were also used. Control samples of sausage (0%) were<br />
made without fish meat (100% pork). Pig intestine served as sausage<br />
casing. The samples of sausages were made using an ordinary technological<br />
procedure that consists of the following steps: preparation<br />
and weighing of raw materials, grinding, salting, mixing, filling, cooking<br />
at 70 °C for 10 min., smoking (beech wood) for 2.5 h, cooling with cold<br />
water (KAŠPAR and BUCHTOVÁ,2015).<br />
Chemical composition of pork sausages with and without<br />
various proportions of carp meat<br />
Atotal of five various batches were made. The samples of sausages<br />
were analyzed the day after production. AKenwoodCH250 homogeniser<br />
(Kenwood, Hampshire, UK) was used for the homogenization<br />
of the samples. The chemical composition (in gkg -1 )ofthe sausages<br />
was analyzed by means of ten descriptors. The moisture content (MC)<br />
was determined gravimetricallyaccording to the Czech National Standard<br />
(ČSN ISO 1442:1997) by drying the sample with sand to aconstant<br />
weight at +103±2 o C(Binder FD 53, Germany). The total protein (TP)<br />
content (ČSN ISO 937:1978) was determined as the amount of organicallybound<br />
nitrogen (recalculating coefficient f1= 6.25) using aKjeltec<br />
2300 analyser (Foss Tecator, Höganäs, Sweden). The net protein (PP)<br />
content was determined as the amount of organicallybound nitrogen<br />
by the Kjeldahl method (conversion factor f1= 6.25) after precipitation<br />
with hot tannin solution using aKjeltec 2300 analyser (Foss Tecator,
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Research &Development Selected physicochemical parameters and appearance ...<br />
Fig. 2: Sausage with 60% common carp meat (experimental sample) –surface<br />
appearance and the appearance of alongitudinal cut.<br />
Fig. 3: Pork sausage (control sample) –surface appearance and the appearance<br />
of alongitudinal cut<br />
Höganäs, Sweden). The collagen content (C) was computed from the<br />
content of hydroxyproline amino acid (conversion factor f2= 8). Hydroxyproline<br />
was determined quantitativelybythe photometric measurement<br />
of absorbance at 550 nm on aGenesys 6spectrophotometer<br />
(Thermo Electron Corporation, USA). The net muscle protein (PMP)<br />
content was determined mathematically(PMP= PP–C). The total fat (TF)<br />
content was determined quantitatively(ČSN ISO 1443:1973) by extraction<br />
in solvents using Soxtec 2055 (Foss Tecator, Höganäs, Sweden)<br />
after the acid hydrolysis of samples using SoxCap 2047 (Foss Tecator,<br />
Höganäs, Sweden). The ash (A) content was determined gravimetrically<br />
(ČSN ISO 936:1978) by burning weighed samples in amuffle furnace<br />
(Elektro LM 212.11, Germany) at 550 o Cuntil the disappearance of black<br />
carbon particles. The saccharide (S) content S= 100–(MC–TP–TF–A)<br />
and energy value (EV) EV= (TP+S)×17+TF×37) were determined mathematically.<br />
The salt (NaCl) content was determined by titration with<br />
silver nitrate following Mohr’s method (ČSN 57 0185).<br />
Freshness parameters<br />
The following freshness parameters were investigated: NH3 in<br />
mg 100g -1 ,FFA in %total lipids as oleic acid, PV in meqO2 kg -1 and<br />
thiobarbituric acid reactive substances assay (TBARS) in mg kg -1 .The<br />
ammonia content was determined by Conway’smicro method. Free<br />
fatty acids and peroxide values were determined after fat extraction<br />
from samples with diethyl ether.FFA were determined in accordance<br />
with ČSN ISO 660. Peroxide values were determined by amodified<br />
method according to ČSN ISO 3960. The thiobarbituric acid reactive<br />
substances assay value was determined by the distillation method<br />
and oxidation products were quantified as malondialdehyde (MDA)<br />
equivalents.<br />
Appearance<br />
The method of verbal commentary supplemented with photographic<br />
documentation of the sausages was chosen to describe the surface<br />
appearance including the appearance of the products in their longitudinal<br />
section.<br />
Statistical analysis<br />
The results of chemical composition and freshness parameters (Tab.,<br />
Fig. 1) were evaluated in the program Microsoft Office Excel 2007.Statisticallysignificant<br />
differences of chemical composition parameters<br />
were performed at levels of α=0.05 (P
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
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Fig. 4: Sausage with 30% common carp meat (experimental sample) –surface<br />
appearance and the appearance of alongitudinal cut<br />
Fig. 5: Sausage with 45% common carp meat (experimental sample) –surface<br />
appearance and the appearance of alongitudinal cut<br />
4and 5. The surface of the control sample was slightlywrinkled and of<br />
the chestnut-brown color typical to smoked products. The cut surface<br />
appearance was typical for small-diameter meat products of the<br />
sausage type. In this group of samples, the mosaic pattern composed<br />
of large pieces of lean muscle tissue was interlaid with the largest<br />
quantities of back fat particles. Spice particles were evident between<br />
individual meat particles, probablybecause there were fewer large pig<br />
meat particles and, consequently, the dispersion of spices was low<br />
(Fig. 3). The mosaic pattern of the cut surfaces of the three experimental<br />
groups of sausages was affected even by the lowest (30%) proportion<br />
of fish meat (Fig. 4). Quite large particles of light-colored and<br />
dark-colored fish muscle tissue are discernible surrounded by large<br />
particles of lean pork, smaller amounts of fat and ahomogeneous<br />
proportion of other types of comminuted fish muscle tissues. Because<br />
there are many more small particles, the spices are better dispersed<br />
within the product and there are fewer visible spice particles on the<br />
cut surfaces. In comparison with the control sample, the product<br />
surface was less wrinkled and of alighter color (Fig. 4). The overall<br />
appearance of samples with a45% proportion of fish muscle was<br />
affected even more strongly(Fig. 5). The sausage surface was<br />
markedlylighter in color and smoother, probablydue to the higher<br />
water content in fish meat. The approximatelyequal proportions of fish<br />
and pig meat are evident on the cut surface of sausages containing<br />
45% carp meat. Compared with both the controls and the samples<br />
containing 30% fish meat, alower proportion of pig meat is reflected<br />
by noticeablyfewer back fat particles which is evident in the longitudinal<br />
cut of the sausages (Fig. 3). The predominance of the fish ingredient<br />
in sausages with 60% fish meat is immediatelyapparent in their<br />
cut surface appearance. The filler formed of homogenous fish dorsal<br />
muscle tissue contains evenlyscattered cubes of fish meat from the<br />
costal region, and their proportion is greater than that of pork and lard.<br />
Compared with the controls and the other two samples, the surface of<br />
these sausages is quite smooth and its color is the lightest shade of<br />
brown (Fig. 2).<br />
Discussion<br />
The experiment proved that it is possible to produce sausages that<br />
could represent an improvement to the nutritional quality of traditional<br />
pork sausages, while simultaneouslyextending the current range of<br />
products containing common carp meat on the market and increasing<br />
the utilization of freshwater fish in the Czech Republic. Chemical analysis<br />
showed that the experimental samples with fish meat, as compared<br />
with pork sausages, contained more (P0.05) in<br />
dependence on the increasing proportion of fish meat from<br />
87.84±9.41gkg -1 (for 30% sausages) to 92.37±7.23 gkg -1 (for 60%<br />
sausages). This trend is related to the fact that very lean raw material<br />
(pork shoulder) has been replaced by smoked fish meat which, due to<br />
moisture loss during smoking (14.8±4.00% of the initial weight), concentrated<br />
in the muscle more fat. Unfortunately, the specific fat content<br />
of smoked carp fillets is unknown to us, because this analysis<br />
was not performed. However, it can be noted that in comparison with<br />
commercial products made from red meat, in which fat content varies<br />
from 350 to 550 gkg -1 ,the fat content in the examinated sausages<br />
was approximatelyfive times lower (decree no. 69/2016 Coll.).<br />
The increased protein content can be explained by the increased<br />
proportion of myofibrillar protein in fish meat. The low content or absence<br />
of stromatic protein in fish meat was reflected by alower collagen<br />
content in the experimental samples of sausage. OKANOVIĆ et al.<br />
(2013)conducted similar research and published chemical properties<br />
of sausages produced from common carp, silver carp and grass carp.<br />
The protein content in their sausages was practicallythe same<br />
(17.32%), though the fat content was higher (21.06%) due to the use of<br />
carp that were fed alot of corn. SAMPELS et al. (2015)published in newly<br />
developed products an even lower protein and fat contents (protein/<br />
fat in g/100g–barbecue sausage: 12.35/15.34, hot dog: 10.62/17.09,<br />
Vienna sausage: 11.49/18.36, and liver pâté 13.76/14.93, respectively).<br />
It seems that in this case the nutrient contents are stronglyinfluenced<br />
by the composition of fish separate (protein/fat in g/100g:12.56/<br />
17.59). The authors EGBAL and GHADA (2011)evaluated the chemical<br />
composition of 100% fish sausages made from the species Clarias<br />
gariepinus and Tetraodon fahaka, with the protein content amounting<br />
to values from 18.1 to 20.67 g/100g.BERIK and KAHRAMAN (2010)studied<br />
the chemical composition of two types (100% and 75%) of fish sausage<br />
made from the species Mugil cephalus .The protein content in these<br />
products was, however, lower than the results the authors of this<br />
paper obtained (15.18%and 14.22%). HUDA et al. (2012)also published a<br />
low protein content (from 8.18 %to10.77 %) in five types of fish<br />
sausage from various types of fish material (surimi, salmon, tuna) in<br />
their work.
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Research &Development Selected physicochemical parameters and appearance ...<br />
Contrary to expectation, the energy value of sausages with added<br />
fish meat was higher (from 675±20.83 kJ/100gfor 30% sausages to<br />
690±19.46 kJ/100gfor 60% sausages) than the control samples<br />
(662±22.01kJ/100g)made of pork only. The energy value may be<br />
influenced by the selection of the ingredients used. It may be reduced<br />
by reducing the total fat content in the product by using the meat of<br />
younger carp, fish of lower weight (we used fish of alive weight from<br />
3.00 to 3.50 kg in our experiment), or by replacing the pork with a<br />
leaner type of meat such as veal, as in the study by BERIK and KAHRAMAN<br />
(2010). Sampels et al. (2015)noted that the energy value of their experimental<br />
products with fish meat is lower compared to the values given<br />
by the Czech Centre for Food Composition Database (2013)for conventional<br />
products made from red meat. This fact can be considered as an<br />
advantage, which may solve the problem with high dailyintake of fat<br />
and energy.<br />
Ammonia is formed by the bacterial degradation/deamination of<br />
proteins, peptides and free aminoacids. It is also as constituting total<br />
volatile basic nitrogen (TVBN), together with other volatile compounds<br />
(e.g. trimethylamine), one of the most widelyused parameters measurements<br />
of seafood quality (ÖZPOLAT and PATIR,2016). Deterioration of<br />
products containing fat is mostlycaused by endogenous and bacterial<br />
lipases. Meat lipases are not as heat stable as bacterial lipases, therefore<br />
heated sausage are largelylipase free (BRAUN et al., 2002). Free<br />
fatty acid is awell established parameter of food quality.Alow value of<br />
FFA indicates agood quality product, increased values lead to<br />
changes in smell and it serves as indicator of microbial activity and<br />
spoilage of the product (IMMACULLATE and PATTERSON,2014). There are no<br />
hygienic limits for NH3 in food quality regulations. Its content is low in<br />
carp and 20 mg/100gis athreshold value (BERKA,1986), the acceptable<br />
ammonia level in pork meat is about 35 mg/100g;meat with<br />
higher values of ammonia is unfit for human consumption through<br />
clear signs of deterioration (KETNEY et al., 2010). FFA maximum limit is<br />
1.25% total fat as oleic acid in edible animal fat (regulation EC no. 853/<br />
2004).<br />
In the recent study, the content of ammonia in samples was reduced,<br />
while the FFA content increased (P>0.05) depending on increasing<br />
proportions of carp meat (30%–60%) in sausages. Under<br />
appropriate conditions (temperature, pH, aw,microbial contamination)<br />
during storage of sausages may occur the formation of undesired<br />
harmful substances called biogenic amines. Their origin is related to<br />
the intensity of decomposition processes in proteins, and they are<br />
connected with the presence of free amino acids (histidine, lysine,<br />
arginine, ornithine, tyrosine, tryptophane) and microorganisms having<br />
decarboxylating activity (SUZZY and GARDINI,2003). Lipid oxidation in<br />
meat and fish products leads to rancid taste and off flavor and development<br />
of many different substances, particularlyaldehydes, which<br />
can react with specific amino acids to form carbonyls and protein<br />
aggregates, causing additional nutritional losses (SAMPELS,2013).<br />
Free fatty acids oxidize more readilythan esterified fatty acids,<br />
especiallywhen enzymes can be involved. In cooked fish products,<br />
lipid oxidation is non-enzymatic as any enzymes (e.g. lipoxygenase<br />
and cyloxygenase) present have been denaturated at the cooking<br />
temperature. In the non-enzymatic type of oxidation, the enzymes are<br />
involved in reducing iron complexes such as haem proteins that can<br />
react with hydrogen peroxide, forming hydroxyl radicals that are able<br />
to oxidize lipids (ASHTON,2002).<br />
Antioxidants inhibit oxidation by reacting with free radicals, which<br />
are formed earlyinthe oxidation process, while light, the presence of<br />
water oxygen, heat, organic and inorganic substances or metals accelerate<br />
spoilage processes and produce more free radicals or peroxides<br />
(IMMACULLATE and PATTERSON,2014). There are no hygienic limits for<br />
PV and TBARS values for meat or fish products though there is amaximum<br />
limit for PV (4 mekvO2 kg -1 )ofedible animal fat (regulation EC no.<br />
853/2004). According to IMMACULLATE and PATTERSON (2014)TBARS value<br />
above 3mgMDA kg -1 indicates lower meat product quality.SINNUBER and<br />
YU (1958) recommended range of values between 7and 8mgMDA kg -1<br />
as the permitted TBARS content for fish of good quality.HUet al. (2008)<br />
limited this content by value maximum 5mgMDA kg -1 .<br />
In the recent study, lower PV and higher TBARS were detected in<br />
control samples (0%) and sausages with 30% carp meat with addition<br />
of E315 (+) compared to sausages without its addition (–). Oppositely,<br />
sausages with 45% and 60% fish meat and with E315 (+) had ahigher<br />
PV value and alower value of TBARS in sausages.<br />
Due to the absence of published data for the same type of sausages<br />
with carp meat, it is not possible to compare the recent results with the<br />
values reported for fish sausages under different experimental conditions.<br />
In the storage experiment of sausages made from meat of the<br />
Clariidae hybrid populations the secondary oxidation intensity of lipids<br />
was evaluated according to the change in coloring of sausages (RAK-<br />
SAKULTHAI et al., 2004). MAQSOOD et al. (2012)studied the addition of two<br />
substances (tannin acid and extract "Kiama" wood from Cotylelobium<br />
lanceolatum Craib ,Kew Bull 1913,protecting lipids against premature<br />
oxidation reactions in sausages made from the freshwater fish Pangasius<br />
hypophthalmus and stored for 20 days. In comparison with the<br />
Comparison<br />
Tab. :Chemical composition of control (0%) and experimental samples of sausages with different proportions<br />
(30%, 45%, 60%) of fish meat from common carp fillets.<br />
Parameters Unit Control sample Experimental samples of sausages<br />
0% without carp<br />
n= 5; mean±sem<br />
with 30% carp<br />
n= 5; mean±sem<br />
with 45% carp<br />
n= 5; mean±sem<br />
with 60% carp<br />
n= 5; mean±sem<br />
Energy value kJ/100 g 662.00±22.01 675.00±20.83 683.00±22.02 690.00±19.46<br />
Moisture gkg -1 682.99±3.94 682.25±1.86 684.63±2.53 679.06±3.05<br />
Collagen gkg -1 7.12±1.36 6.96±1.17 6.98±1.19 6.89±1.15<br />
Total fat gkg -1 82.61±8.51 87.84±9.41 93.18±9.78 92.37±7.23<br />
Saccharide gkg -1 35.58±7.58 37.51±5.20 24.07±4.28 22.50±2.11<br />
Ash gkg -1 24.97±0.40 24.15±0.41 23.04±1.20 24.49±0.60<br />
Salt (NaCl) gkg -1 15.63±1.45 14.99±1.15 15.44±1.20 15.92±1.15<br />
No statisticallysignificant differences (P>0.05) were found between the values.<br />
Source: BUCHTOVÁ and KAŠPAR <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong>
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recent results, initial peroxide content in these products was three<br />
times higher (range from 10 to 15 mg kg -1 ), while the content of TBARS<br />
was lower (range from 2to4mg MDAkg -1 ). In astudy from ÖZPOLAT and<br />
PATIR (2016)the initial TBARS values for the different sausage groups<br />
were very low in the range of 0.73–0.98 mg MDA kg -1 and the samples<br />
were of satisfactory eating quality (proposed shelf life 56 days). The<br />
different proportions of raw materials used (pig meat, back fat, carp<br />
meat) affected not onlythe overall appearance and cut surface appearance<br />
of the final products (Fig. 2, 3, 4and 5), but also their technological<br />
and sensory properties. The surface of the sausages became<br />
smoother and lighter in color with the increasing proportion of the fish<br />
percentage (30–45–60%) in the raw material, and the homogenous fish<br />
ingredient began to predominate on the surface of longitudinallycut<br />
sausages.<br />
Alower proportion of pork was reflected in avisible decrease in the<br />
number of fat particles which was particularlyapparent in sausages<br />
with 60% carp meat (Fig.2). In this group of samples, the authors observed<br />
lower overall coherence of heat-treated raw materials as a<br />
consequence of ahigher moisture content in fish meat and the naturallylower<br />
ability of myofibrillar protein in fish meat to bind water.<br />
SAMPELS et al. (2015)published that the Frankfurter type sausages (with<br />
46.5% fish separate) had the worst texture properties (slightlyabove<br />
30 points from apossible 100points) and commented in detail the<br />
possible reasons for this phenomenon. The physico-chemical properties<br />
of fish fat (oil) and protein are different compared to fat and proteins<br />
of mammalian meat. Fish fat (oil) is more liquid and fish protein<br />
has different collagen resulting in different gelling properties.<br />
In the recent study, the composition of raw materials also affected<br />
the sensory properties of the sausages. On ascale from 0to100, the<br />
highest scoring were sausages containing 30% fish meat (82.0±3.56),<br />
followed by sausages with 45% (76.67±2.87) and finally60% fish meat<br />
(68.33±6.8) (KAŠPAR and BUCHTOVÁ,2015).<br />
Similarlytothis results, in the study of SAMPELS et al. (2015)the products<br />
with fish meat received quite ahigh ranking. The assumption that<br />
the products will have some off-flavor or odor due to the use of the<br />
fish separate was not confirmed. According to the authors the spicing<br />
as well as the combination with asignificant proportion of meat most<br />
probablycreated agood mixture masking apossible fish taste. SAMPELS<br />
et al. (2015)also mentioned that the fat content in products can play<br />
an important role in masking the fish taste. Assessing overall sensory<br />
acceptability, Brazilian consumers, in contrast, showed apreference<br />
for sausages with 60% fish meat (DE OLIVEIRA FILHO et al., 2010). The<br />
authors believe that this difference can be explained by differences in<br />
the attitude of evaluators in the two countries to the assessment of<br />
products containing fish meat.<br />
In the Czech Republic, evaluators perceive these products in aprejudicial<br />
manner as non-traditional, of unusual overall appearance, slice<br />
appearance and organoleptic properties, and tend to prefer the taste,<br />
smell, texture, juiciness and other properties characteristic of traditional<br />
pork sausages made exclusivelyfrom pig meat. The authors<br />
nevertheless believe that these qualitativelydifferent products can<br />
become awelcome addition to traditional products made from red<br />
meat, especiallybecause the fish meat they contain is present in<br />
different proportions, giving consumers the possibility of making a<br />
choice according to their preferences towards fish meat.<br />
Conclusion<br />
The experiment showed that the experimental samples with different<br />
proportions (30%, 45%, 60%) of common carp meat contained more<br />
(P0.05). The initial values for three parameters<br />
(NH3,FFA, TBARS) analyzed in experimental groups with carp meat<br />
addition were low and practicallythe same as the values established<br />
for the control sausages (P>0.05). The primary oxidation of fats (PV) in<br />
sausages with fish meat proceeded with asignificantlylower intensity<br />
(P
56<br />
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sausage. Pak JNutrit 11,700–705. –23. HULAK,M., KASPAR,V., KOHLMANN,K., COWARD,<br />
K., TESITEL,J., RODINA,M., GELA,D., KOCOUR,M.and LINHART,O.(2010): Microsatellitebased<br />
genetic diversity and differentiation of foreign common carp (Cyprinus<br />
carpio)strains farmed in the Czech Republic. Aquacult 298, 194–201. –24.IMMACU-<br />
LATE,K.J. and PATTERSON,J.(2014): Effect of Supplemental Antioxidant on the Stability<br />
of Fatty Fish Meals under Storage. JofSci 4, 468–485. –25. KAMRUZZAMAN,M.,<br />
AKTER,F., BHUIYAN,M.M.H., KHAN,M.G.Q. and RAHMAN,M.R. (2006): Consumers` acceptance<br />
and market test of fish sausage and fish ball prepared from sea catfish,<br />
Tachysurus thalassinus .Pak JBiol Sci 9, 1014–1020. –26. KAŠPAR,L.and BUCHTOVÁ,H.<br />
(2015): Sensory evaluation of sausages with various proportions of Cyprinus carpio<br />
meat. Czech JFood Sci 33, 45–51. –27. KETNEY,O., TITA,M., NOJE,A., TITA,O., BRETAN,<br />
L., BOLTEA,F.and MOLDOVAN,C.(2010): Photocolorimetric determination of ammonia<br />
(easilyhydrolyzable nitrogen) in pork meat during storage. JAgroaliment Proc<br />
Technol 16,59–51. –28. MAQSOOD,S., BENJAKUL,S.and BALANGE,A.K. (2012): Effect of<br />
tannic acid and kiam wood extract on lipid oxidation and textural properties of fish<br />
emulsion sausages during refrigerated storage. Food Chem 130, 408–416.–<br />
29. MRAZ,J.and PICKOVA,J.(2009): Differences between lipid content and composition<br />
of different parts of fillets from crossbred farmed carp (Cyprinus carpio ). Fish<br />
Physiol Biochem 35, 615–623. –30. OKANOVIĆ,G.D., ĆIRKOVIĆ,A.M., NOVAKOV,J.N.,<br />
LJUBOJEVIĆ,B.D., KARAN,D.D., MATEKALO-SVERAK,F.V.and MAŠIĆ,S.Z. (2013): Sensory and<br />
chemical characteristics of sausages produced of cyprinid meat. Food Feed Res J<br />
40, 53–58. –31. ÖZPOLAT,E.and PATIR,B.(2016): Determination of shelf life for<br />
sausages produced from some freshwater fish using two different smoking<br />
methods. JFood Safety 36, 69–76. –32. RAHMAN,M.S., AL-WAILI,H., GUIZANI,N.and<br />
KASAPIS,S.(2007): Instrumental-sensory evaluation of texture for fish sausage and<br />
its storage stability.Fish Sci 73, 1166–1176. –33. RAKSAKULTHAI,N., CHANTIKUL,S.and<br />
CHAIYAWAT,M.(2004): Production and storage of Chinese style fish sausage from<br />
hybrid Clarias catfish. Kasetsart J(Nat Sci) 38, 102–110. –34. Regulation (EC)<br />
No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying<br />
down specific hygiene rules for food of animal origin. –35. SAMPELS,S.(2013):<br />
Oxidation and Antioxidants in Fish and Meat from Farm to Fork. Online 27 April,<br />
2016,11:58 am, http://www.intechopen.com/books/food-industry/oxidationand-antioxidants-in-fish-and-meat-from-farm-to-fork.<br />
–36. SAMPELS,S., ZAJÍC,T.<br />
and MRÁZ,J.(2015): Increasing the omega-3 content of traditional meat products<br />
by the addition of an underutilised by-product from fish processing. Czech JFood<br />
Sci 33, 431–440. –37. SINNUBER,R.O. and YU,T.C. (1958):Thiobarbituric acid method<br />
fort the measurement of rancidity in fishery products. II. The quantitative<br />
determination of malonaldehyde. Food Technol 1, 9–12.–38. SUZZI,G.and GARDINI,<br />
F. (2003): Biogenic amines in dry fermented sausages: areview. Int JFood Microbiol<br />
88, 41–54. –39. VANDEPUTTE,M., KOCOUR,M., MAUGER,S., RODINA,M., LAUNAY,A., GELA,<br />
D., DUPONT-NIVET,M., HULAK,M.and LINHART,O.(2008): Genetic variation for growth at<br />
one and two summers of age in the common carp (Cyprinus carpio L.): Heritability<br />
estimates and response to selection. Aquacult 277, 7–13.–40. XU,Y., XIA,W., YANG,<br />
F. and NIE,X.(2010): Physical and chemical changes of silver carp sausages during<br />
fermentation with Pediocccus pentosaceus .Food Chem 122, 633–637.–41. ZHANG,<br />
Q., LIN,S.and NIE,X.(2013): Reduction of biogenic amine accumulation in silver<br />
carp sausage by an amine-negative Lactobacillus plantarum .Food Control 32,<br />
496–500.<br />
Authors’ address<br />
Hana Buchtová and Ladislav Kašpar, University of Veterinary and Pharmaceutical Sciences Brno,<br />
Department of Meat Hygiene and Technology, Palackého tř.1946/1, Brno, Czech Republic.<br />
IAMO<br />
Delegation travels to Moscow for discussions<br />
Led by the Halle (Saale), Germany,<br />
based Leibniz Institute of Agricultural<br />
Development in Transition<br />
Economies (IAMO) Director Professor<br />
Thomas Glauben, adelegation<br />
travelled to Moscow, Russian Federation,<br />
for co-operation negotiations.<br />
There the IAMO researchers held<br />
bilateral discussions with respected<br />
research institutes and<br />
organizations regarding the opportunities<br />
for research and further<br />
development of the agricultural<br />
sector in Europe and Asia.<br />
Alongside the presentation of<br />
ongoing research projects of the<br />
institute, the participants in the<br />
co-operation negotiations discussed<br />
what specific measures can<br />
be taken to improve interaction<br />
between representatives from the<br />
fields of science, politics and<br />
practice.<br />
In the scope of the visit, which<br />
lasted several days, IAMO researchers<br />
Professor Thomas<br />
Glauben, Dr.Ihtiyor Bobojonov, Dr.<br />
Ivan Duric and Dr.Oleksandr<br />
Perekhozhuk met for in-depth<br />
discussions with representatives of<br />
renowned research institutes and<br />
organisations in Moscow, including<br />
the heads of the German Houses of<br />
The Iamo delegation in discussion with the Russian Academy of Sciences as well<br />
as the German Embassy in Moscow. Photo: H. Snell<br />
Research and Innovation Moscow<br />
(DWIH), the director of the Moscow<br />
office of the Food and Agriculture<br />
Organization of the United Nations<br />
(FAO), the president of the National<br />
Union of Food Exporters, the staff<br />
members of the German Embassy in<br />
Moscow, the heads of the Russian<br />
Academy of Sciences and other<br />
acclaimed research institutes, such<br />
as the Center of Economic and<br />
Financial Research (CEFIR), the New<br />
School of Economics (NES) and the<br />
Higher School of Economics (HSE).<br />
In avery open atmosphere the<br />
various partners discussed issues<br />
within the context of globalisation,<br />
digitalisation and geopolitical<br />
challenges concerning the possibilities<br />
for establishing more longterm<br />
oriented, sustainable cooperation<br />
formats for researching<br />
developments in the food sectors<br />
of Europe and Asia.<br />
In addition, the IAMO researchers<br />
reported on the current research<br />
projects at the institute, such as<br />
the BMEL-funded Starlap project for<br />
the globalization of food chains in<br />
the Russian Federation, the BMBFfunded<br />
KlimAlez project for the<br />
establishment of agricultural insurance<br />
markets to cover climate risks<br />
in Central Asia and the BMBFfunded<br />
UaFoodTrade project regarding<br />
the integration of Ukrainian<br />
agricultural markets.<br />
Within the highlyconstructive<br />
discussions the first considerations<br />
concerning the establishment<br />
of asustainable joint platform<br />
for regular interaction and the<br />
staging of events as well as the<br />
joint addressing of research issues<br />
and projects were raised. In addition,<br />
intensive exchange of researchers<br />
and increased dialogue<br />
with representatives from the<br />
fields of policy and practice are<br />
also planned. “The discussions<br />
once again highlighted the considerable<br />
interest and high degree of<br />
openness of our partners in the<br />
Russian Federation for sustainable<br />
co-operation,” said Thomas<br />
Glauben.<br />
//www.iamo.de
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
57<br />
Effect of corn starch and skim milk<br />
powder on the oxidative stability of<br />
ameat model system<br />
Research &Development<br />
By Gauri Jairath, Diwakar Prakash Sharma, Randhir Singh Dabur and Pradeep Singh<br />
The study envisages the evaluation of oxidative stability of ameat model<br />
system (buffalo male calf meat sausages) incorporated with fat replacers<br />
viz. corn starch (CS) and skim milk powder (SMP) at refrigerated storage<br />
(4±1°C) under aerobic conditions. Three treatments were prepared: Control=<br />
sausages with 20% fat, T1= sausages with 6% CS, T2= sausages with<br />
3% SMP. The samples were evaluated at afivedays interval for oxidative<br />
stability measuring thiobarbituric acid reacting substances values<br />
(TBARS) and free fatty acid (FFA), and other quality parameters until<br />
incipient spoilage. The results showed that T2and T3samples were more<br />
oxidative stable as TBARS and FFA were significantly (P≤0.05) lower<br />
throughout the storage period in comparison to control. Treated products<br />
were of comparable microbial quality in comparison to control, but had<br />
higher sensory scores throughout the storage period. The results concluded<br />
that oxidative stability of products incorporated with CS and SMP is<br />
effectively better than that of control.<br />
Lipids do not onlyact as asource of lipophilic vitamins (A, D, E, K) and<br />
polyunsaturated fatty acids, but also impart binding, flavor and richness<br />
to the product. But some negative factors are also associated with dietary<br />
fat which exert direct or indirect impacts on human health. Fat is very low<br />
oxidative stable and undergoes many changes while processing and storage<br />
which may result in generation of many health hazardous secondary<br />
metabolites such as low-molecular-weight aldehydes and ketones<br />
(BYSTRICKÝ and DIČÁKOVÁ,1998;CICHOSZ et al., 2011). In food, these metabolites<br />
react readilywith other food ingredients, e.g. proteins, forming permanent<br />
connections with them. This in turn reduces their nutritional value and<br />
results in sensory changes (HĘŚ and KORCZAK,2007). In the body these metabolites<br />
like free fatty acids are aging factors and stress inducers. To<br />
maintain the oxidative stability of finished products, researchers have<br />
taken the steps by incorporating antioxidants (free radical scavengers).<br />
However, antioxidant incorporation does not solve the problem fullybecause<br />
of sensory problems at ahigher rate of incorporation and continues<br />
the degradation of lipids. Thus, directlyremoving the source of metabolites<br />
i.e. fat will resolve the issue of oxidative stability to agreat extent. However,<br />
removal of fat is not so easy as fat less product become flavorless, hardy<br />
and rubbery in texture and difficult to chew. Therefore, fat replacement<br />
requires such ingredients which have binding properties like fat and are rich<br />
in flavor.Thus, corn starch and skim milk powder were taken in the study to<br />
evaluate the oxidative stability of the finished products. In addition, it will<br />
provide low calorie products as per today consumers’ desire.<br />
Corn starch is known to have water-binding properties and come under<br />
the carbohydrate group. Traditionally, it has been used in muscle foods to<br />
improve quality and occasionallytoextend the higher cost of the meat<br />
fraction of the product. The effect is based on the ability of starch to gelatinize<br />
when heated in awater containing medium, thereby binding relatively<br />
large amount of water (HODGE and OSMAN,1976; KHALIL,2000). Skim milk powder<br />
is widelyused as aneutral filler with good water binding properties in<br />
comminuted meat products (SERDAROGLU and DENIZ,2004). Replacing fat with<br />
milk proteins in low fat meat products significantlyimproved the cooking<br />
characteristics (ANDIC and BORAN,2015). SERDAROGLU and DENIZ (2004) and HSU<br />
and SUN (2006) incorporated skim milk powder in turkey meat and pork meat<br />
at 3and 4% level, respectively, as afat replacer.<br />
Keywords<br />
» Corn starch<br />
» Microbial quality<br />
» Oxidative stability<br />
» Sensory scores<br />
» Skim milk powder<br />
Therefore, the present study was conducted to study the effect of corn<br />
starch and skim milk powder on the oxidative stability of buffalo male calf<br />
meat sausages (meat model system) and other quality and sensory parameters<br />
stored at refrigerated temperature under aerobic condition.<br />
Materials and methods<br />
Materials<br />
Healthy male buffalo calves of 10-12 months of age, weighing around 130kg<br />
were slaughtered as per the standard procedure with the consideration of<br />
animal welfare, in the departmental slaughterhouse (Department of Livestock<br />
Products Technology, Lala Lajpat Rai University of Veterinary and<br />
Animal Sciences, Hisar). The carcasses were deboned manuallyafter 24 h<br />
prior chilling followed by meat packaging in LDPE bags and storing at<br />
–18±1 o Ctill further use. The food grade ingredients of established brands<br />
were procured from the local market. The chemicals and ready-made media<br />
used in the study were procured from reputed firms (Cdh Chemicals, Sigmae<br />
Aldrich and Hi-Media). Corn starch (CS; Weikfield; Weikfield Food Pvt. Ltd)<br />
and skimmed milk powder (SMP; Sterling Agro Industries Ltd., New Delhi)<br />
used as fat replacer in the study were purchased from the local market.<br />
Preparation of the sausages<br />
The formulation (Tab. 1) and processing of control and low-fat sausages<br />
were standardized by preliminary trials. After thawing overnight in arefrigerator<br />
(4±1 o C), the deboned meat was minced in an electrical meat mincer<br />
(3 mm plate) (Mado Primus Meat Mincer, MEW-613;Dr. Froeb India Pvt. Ltd.)<br />
followed by manual mixing of all ingredients and then vacuum tumbled for<br />
2h.The emulsion thus formed was filled in cellulose casings by ahand<br />
operated sausage filling machine and was steam cooked for 35 min. The<br />
cooked sausages were tempered in chilled water for 5min and the casings<br />
were peeled off. The low fat sausages were prepared in the similar manner<br />
as mentioned for the control sausages, except that CS and SMP were added<br />
instead of vegetable fat at 6% and 3% levels. The levels were selected on<br />
preliminary trial basis. Atotal of three treatments (1.5kgeach) was prepared<br />
viz. Control= sausages with 20% vegetable fat, T-1= sausages with<br />
6% CS, T-2= sausages with 3% SMP.The products were packaged hygienicallyinpre-sterilized<br />
LDPE bags under aerobic condition (five packs of 300 g<br />
of each treatment). The products were stored at refrigeration temperature<br />
(4±1 o C) in the dark and samples were drawn at afive days interval until<br />
Received: 20May 2017 |reviewed: 11 September 2017 |revised: 26September 2017 |accepted: 26September 2017
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58<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Research &Development<br />
Effect of corn starch and skim milk powder...<br />
incipient spoilage for the evaluation of oxidative stability measured by free<br />
fatty acid (FFA), thiobarbituric acid reacting substances (TBARS) and other<br />
parameters like pH, microbial quality and sensory attributes to access its<br />
consumers’ acceptability too.<br />
Methods<br />
TBARS<br />
The extraction method described by WITTE et al. (1970) was followed with<br />
suitable modifications. The TBARS value was calculated as mg malonaldehyde<br />
per kg of sample by multiplying the O.D. value with aK-factor of 5.2.<br />
FFA<br />
The method as described by KONIECKO (1979) was followed for the quantification<br />
of FFA. The percentage of FFA were calculated as follows:<br />
FFA (%)= 0.1×ml 0.1N alcoholic KOH×0.282 /Wt. of sample (g)×100<br />
pH<br />
The pH of cooked sausages was determined (TROUT et al., 1992) with apH<br />
meter (CyberScan pH 510,Eutech Instruments; Thermo Fisher Scientific, Navi<br />
Mumbai) equipped with acombined glass electrode. Tengrams of sample<br />
was homogenized with 50 ml of distilled water for 1min using pestle and<br />
mortar.The electrode was dipped into the suspension and the pH value of<br />
the sample was recorded.<br />
Microbiological quality parameters<br />
Standard plate count (SPC), psychrotrophic count, total coliforms count and<br />
yeast and mould counts of the samples were enumerated following methods<br />
as per described by APHA (1992) and expressed as log10 cfu/g of sample.<br />
Preparation of sample and serial dilution<br />
The samples were opened in an inoculation chamber equipped with laminar<br />
flow (RH-58-03, Rescholar equipments, Ambala) pre-sterilized by near flame<br />
UV radiations observing all possible aseptic conditions. Tengrams of sample<br />
was transferred to apre-sterilized mortar containing 90 ml of sterile 0.1%<br />
peptone water (RM001; Hi-Media Laboratories Pvt. Ltd., Mumbai). The sample<br />
was homogenized for 2min using asterile pestle and mortar for uniform<br />
dispersion and to get a10 -1 dilution. To prepare a10 -2 dilution, 1mlofthe<br />
diluted solution was quantitativelytransferred and then mixed uniformlyin<br />
Composition<br />
Tab. 1: Formulation of buffalo male calf meat sausages<br />
Name of ingredients<br />
Percentage (w/w)<br />
Control T-1 T-2<br />
Lean meat 100.00 100.00 100.00<br />
Salt 2.00 2.00 2.00<br />
TSPP 0.40 0.40 0.40<br />
Sodium nitrite 0.02 0.02 0.02<br />
Spice mix 2.00 2.00 2.00<br />
Condiment mix (onion: 3.00 3.00 3.00<br />
garlic) 2:1<br />
Albumen 5.00 5.00 5.00<br />
Refined wheat flour 2.00 2.00 2.00<br />
Ice flakes 8.00 8.00 8.00<br />
Vegetable oil 20.00 – –<br />
Corn starch – 6.00 –<br />
Skim milk powder – – 3.00<br />
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with<br />
3% skim milk powder<br />
Source: JAIRATH etal. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Source: JAIRATH et al. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig.: Effects of corn starch and skim milk powder on the TBARS of low fat buffalo<br />
calf meat sausages stored at refrigerated temperature (4±1°C) under aerobic<br />
conditions.<br />
atest tube containing 9mlofsterile 0.1% peptone water and so on. Serial<br />
dilutions were made as per requirement.<br />
Sensory evaluation<br />
Apanel of six-member experienced judges consisting of faculty members<br />
and postgraduate students of the department evaluated the samples for<br />
the sensory attributes using an 8-point descriptive scale (KEETON,1983). Two<br />
training sessions of the sensory panelists were conducted to detail them<br />
about the product characteristics and sensory performance. The samples<br />
were warmed in amicrowave oven for 20 sbefore being served to the sensory<br />
panelists on white porcelain plates under natural light and suitably<br />
coded. Water was served for rinsing the mouth before another sample was<br />
evaluated to avoid any type of bias.<br />
Statistical analysis<br />
The whole set of experiments were conducted three times for the consistency<br />
of results. Each parameter was measured in duplicate, whereas for<br />
microbial analysis, the observations for each trial were taken as three and<br />
for sensory evaluation, the observations were six for each trial. The data<br />
was analyzed statisticallyonthe SPSS-16.0 (SPSS Inc., Chicago, II, USA)<br />
software package as per standard methods (Snedecor and Cochran, 1994)<br />
by two way analysis of variance (ANOVA) at a5%level (p
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Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
59<br />
Research &Development<br />
Effects<br />
Tab. 2: Effect of corn starch and skim milk powder on the FFAs and pH of the<br />
lowfat buffalo calf meat sausages (Mean±S.D., N= 6).<br />
Treatments/ Days 0 5 10 15<br />
FFA (% oleic acid)<br />
Control 0.349±0.02 Ac 0.421±0.02 Bc 0.530±0.01 Cc 0.714±0.09 Dc<br />
T-1 0.070±0.01 Aa 0.104±0.02 Ba 0.175±0.01 Ca 0.247±0.02 Da<br />
T-2 0.102±0.01 Ab 0.158±0.02 Bb 0.253±0.02 Cb 0.394±0.02 Db<br />
pH<br />
Control 5.96±0.01 Aa 5.93±0.02 Aa 6.18±0.0 Bb 6.32±0.02 Cc<br />
T-1 6.03±0.01 Bb 5.98±0.01 Aa 6.14±0.02 Ca 6.21±0.02 Da<br />
T-2 6.05±0.03 Bb 5.94±0.01 Aa 6.15±0.01 Ca 6.28±0.03 Db<br />
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with 3% skim milk powder; Means with<br />
different capital letter superscript in arow and small letter superscript in acolumn within agroup differ significantly(P≤0.05).<br />
Source: JAIRATH etal. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
increase (JO et al., 1999). These values were measured highest for control<br />
and more than the threshold limit of 1.0(1.10)on15day of the storage. There<br />
is adetectable off odor with TBARS values more than 1.0(MELTON,1983).<br />
FFAs are the products of enzymatic or microbiological degradation of<br />
lipids and the percentage of FFAs is used as an indicator of fat stability<br />
during storage. To assess the level of lipid oxidation in cooked male<br />
buffalo calf meat sausages, the percentage of FFAs was calculated<br />
(Tab. 2). The FFA value was observed to be significantlylower in the<br />
treated products than in control sausages on day 0which was definitely<br />
due to the lower fat content of the developed products. The FFA content<br />
of T-2was significantlyhigher than that of T-1, which might be due to a<br />
relative higher fat and mineral content of the<br />
latter.Though SMP is rich in salts which act<br />
as pro-oxidants, the FFA values of T-2still<br />
remained below control products due to less<br />
availability of substrate for oxidation (KUMAR<br />
and SHARMA,2003). Asimilar trend continued<br />
throughout the storage period. The significant<br />
increase in the free fatty acid content<br />
with the increase in storage period was due<br />
to the progressive oxidation of lipids during<br />
storage. The results are in agreement with<br />
KANATT et al. (1998) in chicken meat during<br />
low temperature storage and with BERWAL et<br />
al. (2013)inchicken meat mince incorporated<br />
cookies under aerobic packaging at ambient<br />
temperature.<br />
The pH of treated sausages varied significantly(P≤0.05)<br />
with the addition and type of<br />
the fat replacer incorporated in the products<br />
(Tab. 2). The pH of fat replacers incorporated in<br />
the sausages was significantly(P≤0.05) higher<br />
than that of the control.<br />
The pH decreased significantlyonday 5,<br />
however, thereafter it followed an increasing<br />
trend throughout the storage, irrespective of<br />
the type of product. The decrease in pH on<br />
day 5might be due to the metabolic activity of<br />
the bacteria which converted sugar into acids<br />
(JAY et al., 1962). The further increase in pH<br />
might be due to the deamination of proteins<br />
(KARABAGIAS et al., 2011). The pH of T-1sausages<br />
on the last day of storage was significantly<br />
lower in comparison to others, which might be<br />
Microbiology<br />
due to better water binding ability which leads<br />
to less free water availability to the microbes.<br />
Microbiological quality<br />
The microbial quality of sausages did not<br />
show any significant variation with incorporation<br />
of fat replacers (Tab. 3). The SPC of all the<br />
products was comparable on day 0and 5. The<br />
counts followed asignificant linear increasing<br />
trend from day 0today 15 in all low-fat and<br />
control products. KUMAR and SHARMA (2004) also<br />
reported an increase in SPC during arefrigerated<br />
storage period. On day 15,the counts<br />
were found higher than 5.33 log10 cfu/g which<br />
is considered to be an indicative of unacceptability<br />
of cooked meat products (CREMER and<br />
CHIPLEY,1977).<br />
The psychrotrophic count was comparable<br />
in the treated products irrespective of treatment<br />
except in control, in which psychrotrophs<br />
were not even detected on day 0.<br />
However, the psychrotrophs were detected on<br />
day 5and thereafter.The absence of psychrotrophs<br />
in control on day 0and the presence (significantlyhigher) thereafter<br />
was probablybecause of the presence of the high-fat content which<br />
acted as ahurdle for the growth of microbes and later because of lipid<br />
oxidation, this hurdle was overcome by microbes (FREDERICK et al., 1994; JAY,<br />
1996). The counts showed asignificant increasing trend with the progression<br />
of storage days. Similar findings were observed by KUMAR and SHARMA<br />
(2003) and KUMAR et al. (2007) in low fat ground pork patties.<br />
Acoliform count was not detected in any sample throughout the storage<br />
study from day 0today 15.This could be due to the cooking of product to<br />
an internal temperature of 75 °C and the antimicrobial effect of nitrite used<br />
in the formulation which might have been lethal to the coliforms and re-<br />
Tab. 3: Effects of different fat replacers on the microbial quality of low fat<br />
buffalo calf meat sausages packaged in aerobic condition at refrigerated<br />
temperature (4±1 °C) (Mean±S.D., N= 6).<br />
Treatments/ Days Day 0 Day 5 Day 10 Day 15<br />
SPC (log10 cfu/g)<br />
Control 2.41±0.08 Aa 3.05±0.12 Ba 4.27±0.16 Cb 5.90±0.11 Db<br />
T1 2.50±0.10 Aa 3.11±0.10 Ba 4.11±0.06 Ca 5.70±0.08 Da<br />
T2 2.46±0.12 Aa 3.07±0.12 Ba 4.15±0.12 Ca 5.75±0.13 Da<br />
Psychrotrophic count (log10 cfu/g)<br />
Control ND 1.72±0.24 Aa 2.15±0.09 Bb 2.63±0.11 Cb<br />
T1 1.46±0.27 Aa 1.76±0.06 Ba 1.98±0.05 Ca 2.24±0.17 Da<br />
T2 1.43±0.24 Aa 1.79±0.11 Ba 1.99±0.09 Ca 2.28±0.14 Da<br />
Coliform count (log10 cfu/g)<br />
Control ND ND ND ND<br />
T1 ND ND ND ND<br />
T2 ND ND ND ND<br />
Yeast and mold count (log10 cfu/g)<br />
Control ND ND 0.85±0.67 Aa 1.57±0.24 Ba<br />
T1 ND ND 0.90±0.70 Aa 1.53±0.18 Ba<br />
T2 ND ND 0.93±0.48 Aa 1.59±0.19 Ba<br />
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with 3% skim milk powder (ND= not<br />
detectable); Means with different capital letter superscript in arow and small letter superscript in acolumn within agroup<br />
differ significantly(P≤0.05).<br />
Source: JAIRATH etal. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong>
............................................................................<br />
60<br />
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Research &Development<br />
Effect of corn starch and skim milk powder...<br />
Sensory<br />
Tab. 4: Effects of corn starch and skim milk powder on the sensory attributes<br />
of low fat buffalo calf meat sausages packaged under aerobic condition at<br />
4±1°C (Mean±S.D., N= 18).<br />
Treatments/ Days Day 0 Day 5 Day 10*<br />
Color and appearance<br />
Control 7.17±0.25 Ca 6.94±0.16 Ba 6.19±0.25 Aa<br />
T1 8.00±0.00 Cb 7.83±0.24 Bc 7.47±0.27 Ac<br />
T2 7.89±0.21 Cb 7.63±0.23 Bb 7.13±0.23 Ab<br />
Flavor<br />
Control 7.03±0.32 Ca 6.78±0.26 Ba 6.17±0.34 Aa<br />
T1 7.94±0.24 Cb 7.75±0.31 Bb 7.36±0.23 Ab<br />
T2 7.86±0.23 Cb 7.67±0.24 Bb 7.33±0.24 Ab<br />
Texture/ Tenderness<br />
Control 7.06±0.16 Ca 6.89±0.21 Ba 6.13±0.29 Aa<br />
T1 8.00±0.00 Cc 7.83±0.24 Bc 7.67±0.34 Ac<br />
T2 7.69±0.35 Cb 7.44±0.16 Bb 7.13±0.23 Ab<br />
Juiciness<br />
Control 7.11±0.21 Ca 6.64±0.33 Ba 5.91±0.31 Aa<br />
T1 7.97±0.12 Cc 7.75±0.26 Bc 7.39±0.21 Ac<br />
T2 7.47±0.21 Cb 7.31±0.25 Bb 7.14±0.23 Ab<br />
Overall acceptability<br />
Control 7.14±0.23 Ca 6.81±0.35 Ba 6.00±0.30 Aa<br />
T1 7.94±0.17 Cc 7.72±0.31 Bc 7.44±0.16 Ac<br />
T2 7.83±0.24 Cb 7.50±0.17 Bb 7.11±0.21 Ab<br />
Control= sausages with 20% fat, T-1= sausages with 6% corn starch, T-2= sausages with 3% skim milk powder; Means with<br />
different capital letter superscript in arow and small letter superscript in acolumn within agroup differ significantly(P≤0.05).<br />
*Nosensory was done after day 10 of storage<br />
Source: JAIRATH etal. <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
flected the good hygienic practices during the processing of products.<br />
Similarly, KUMAR et al. (2007) and SUDHEER et al. (2011)observed no coliforms<br />
during refrigeration storage of low fat ground pork patties and restructured<br />
chicken blocks, respectively.<br />
Yeast and mold counts were detected from day 10 onwards of storage in<br />
all products. The growth of yeast and mold may be due to the reduction in<br />
the aw level as aresult of moisture loss during storage.<br />
Sensory evaluation<br />
Sensory quality of sausages was significantlyinfluenced by storage condition<br />
(Tab. 4). The color and appearance scores were significantlyinfluenced<br />
by the incorporation of fat replacers and storage days. The color and appearance<br />
scores were significantlyhigher in low fat products throughout<br />
the storage period in comparison to control. This reflected the fact that<br />
decreasing the fat content increases the redness of the product (HUGHES et<br />
al., 1998). Similar results were found with tapioca starch in buffalo meat<br />
patties by NISAR et al. (2009).<br />
These scores followed adecreasing trend in all the products throughout<br />
the storage, however, the scores were in order T-1>T-2>Control. The significantlyhighest<br />
color and appearance scores of T-1might be attributed to its<br />
lower fat content. The color and appearance scores followed adecreasing<br />
trend with the increase in storage days possiblydue to surface dehydration<br />
in aerobic packaging (KUMAR and SHARMA,2003).<br />
The flavor scores were significantlyhigher in treated sausages than in<br />
control throughout the study period. An enhancement of flavor release<br />
during mastication might be due to the slow release of bound water during<br />
the physical breakdown allowing amore effective flavor release (TROUT et al.,<br />
1992).<br />
Similar results were observed by PONSINGH et al. (2010)with potato starch<br />
in buffalo meat sausages. All the products were found microbiologically<br />
unacceptable on day 15,hence sensory evaluation<br />
was carried up to day 10 only.<br />
The textural/tenderness scores of low fat<br />
products were significantlyhigher than control.<br />
The scores of T-1were the highest<br />
amongst all. The improvement in tenderness<br />
properties might be due to the considerable<br />
swelling of the starch granules during cooking.<br />
BERRY and WERGIN (1993) indicated that the<br />
improved tenderness of patties containing<br />
potato starch was due to extensivelyhydrated<br />
starch granules which opened the fibrous<br />
structure of patties. The results were in the<br />
consonance with that of KUMAR and SHARMA<br />
(2003) in low fat ground pork patties incorporated<br />
with milk co-precipitates. GIESE (1992)<br />
emphasized that modified food starches have<br />
been used as binders to maintain tenderness<br />
in low fat meat products. The scores followed<br />
adeclining trend in all products during storage,<br />
irrespective of type of treatment. This<br />
can be attributed to moisture loss occurring in<br />
aerobic packaged products which lead to<br />
harder texture. MATLOCK et al. (1984) and HO et<br />
al. (1997) also reported adecrease in tenderness<br />
of products with the progress of refrigerated<br />
storage. Similar findings were observed<br />
by Wu et al. (2000) in pork chops and beef<br />
patties.<br />
Juiciness scores of low fat products were<br />
significantlyhigher than control. The scores of<br />
T-1were the highest amongst all. This could<br />
be due to the greater moisture retention and<br />
water binding properties of starch (GIESE,<br />
1992). The results of KHALIL (2000) and MANSOUR<br />
(2003) indicated an increase in the juiciness of<br />
beef patties by using starches. The scores<br />
followed adeclining trend in all products during the storage period which<br />
could be due to moisture loss occurring in aerobic packaged products<br />
which lead to lower juiciness.<br />
The sausages formulated with fat replacers had higher overall acceptability<br />
scores than control in accordance with the above discussed sensory<br />
attributes. Similar results were also observed by KHALIL (2000) in low fat beef<br />
patties formulated with modified corn starch and water.The sausages<br />
showed asignificant decline in overall acceptability scores, with progression<br />
of the storage period. It could be due to an increase in lipid oxidation,<br />
pigment oxidation and degradation of protein in sausages over the storage<br />
period (KUMAR and SHARMA,2003).<br />
Conclusions<br />
The products incorporated with corn starch and skim milk powder showed<br />
higher oxidative stability in terms of TBARS and FFAs values and lower rate<br />
of quality changes in comparison to control products. The incorporation of<br />
CS and SMP did not influence the sensory attributes and developed products<br />
were much relished by sensory panelists. The oxidative stability of the<br />
products indicates that the replacement of fat with corn starch and skim<br />
milk powder may be an alternative or supplement to antioxidant incorporation<br />
to avoid the health issues associated with lipid secondary metabolites.<br />
The finished oxidative stable products are thus less prone to rancidity, thus<br />
have higher shelf life. The research presents the consumers alow fat, low<br />
calorie product with more shelf life<br />
Acknowledgment<br />
The first author sincerelyexpresses her greatest gratitude to the Department of<br />
Science and Technology, New Delhi, India for the award of Inspire fellowship to<br />
pursue Ph.D. programme (Inspire fellowship No. IF130797).
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
61<br />
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MULLEN,A.M. and TROY,D.S. (1998): Effect of fat level, tapioca starch and whey<br />
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14.JAY,J.M. (1996): In: Modern Food Microbiology.4th Edn., CBS Publishers and<br />
Distributors, New Delhi. –15. JAY,J.M., KITTAKA,R.S. and ORDAL,Z.J. (1962): The effect<br />
of temperature and packaging material on the storage life and bacterial flora of<br />
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17.KANATT,S.R., PAUL,P., D’SOUZA,S.F. and THOMAS,P.(1998): Lipid peroxidation in<br />
chicken meat during chilled storage as affected by antioxidants combined with<br />
low dose gamma irradiation. J. Food Sci. 63, 198–200. –18. KARABAGIAS,I., BADEKA,A.<br />
and KONTOMINAS,M.G. (2011): Shelf life extension of lamb meat using thyme or<br />
oregano essential oils and modified atmosphere packaging. Meat Sci. 88, 109–116.<br />
–19. KEETON,J.T. (1983): Effect of fat, NaCl and phosphate levels on the chemical<br />
and sensory properties of pork patties. J. Food Sci. 48, 878–881. –20. KHALIL,A.H.<br />
(2000): Quality characteristics of low-fat beef patties formulated with modified<br />
corn starch and water.Food Chem. 68, 61–68. –21. KONIEKO,E.K. (1979): In: Handbook<br />
for meat chemists. Chap. 6, Avery Publishing Group Inc., Wayne, New Jersey,<br />
USA, 68–69. –22. KUMAR,M.and SHARMA,B.D. (2003): Quality characteristics of<br />
low-fat ground pork patties containing milk co-precipitate. Asian-Australas J. Ani.<br />
Sci. 16,588–595. –22. KUMAR,M.and SHARMA,B.D. (2004). The storage stability and<br />
textural, physico-chemical and sensory quality of low-fat ground pork patties with<br />
carrageenan as fat replacer.Int. J. Food Sci. Technol. 39, 31–42. –23. KUMAR,M.,<br />
SHARMA,B.D. and KUMAR,R.R. (2007): Evaluation of sodium alginate as afat replacer<br />
on processing and shelf-life of low-fat ground pork patties. Asian-Australas J. Ani.<br />
Sci. 20, 588–597.–24. MANSOUR,E.H. (2003): Effect of carbohydrate-based fat<br />
replacers on the quality characteristics of low-fat beef burgers. Bull. Fac. Sci. Cairo<br />
Univ.54, 409–430. –25. MATLOCK,R.G., Terrell, R.N., SAVELL,J.W., RHEE,K.S. and DUTT-<br />
SON,T.R. (1984): Factors affecting properties of raw-frozen pork sausages patties<br />
made with various sodium chloride/phosphate combinations. JFood Sci. 49,<br />
1363–1366. –26. MELTON,S.L. (1983): Methodology for following lipid oxidation in<br />
muscle foods. Food Technol. 37, 105–111.–27. MUHLISIN,KANG,S.M., CHOI,W.H., LEE,<br />
K.T.,CHEONG,S.H. and LEE,S.K. (2012): Effects of Hydrated Potato Starch on the<br />
Quality of Low-fat Ttoekgalbi (Korean traditional patty) Packaged in Modified<br />
Atmosphere Conditions during Storage. Asian-Australas J. Ani. Sci. 25, 725–732. –<br />
28. NISAR,P.U.M., CHATLI,M.K. and SHARMA,D.K. (2009): Efficacy of tapioca starch as a<br />
fat replacer in low-fat buffalo meat patties. Buffalo Bull. 28, 18–25. –29. PONSINGH,<br />
R., BABU,R.N., RUBAN,S.W. and RAO,V.A. (2010): Value added buffalo meat sausage<br />
with potato flour as binder.Buffalo Bull. 29, 121–128. –30. SERDAROGLU,M.and DENIZ,<br />
E.E. (2004): Chemical composition and quality characteristics of emulsion type<br />
turkey rolls formulated with dairy ingredients. J. Food Technol. 2, 109–113. –<br />
31. SNEDECOR,G.W. and COCHRAN,W.G. (1994): Statistical Methods, 9 th edn. Iowa State<br />
University Press, Ames, Iowa. –32. SUDHEER,K., MANDAL,P.K., DAS,C., PAL,U.K., SAN-<br />
THOSH,KUMAR,H.T. and RAO,V.K.(2011): Development of restructured chicken blocks<br />
utilizing gizzard. J. Food Sci. Technol. 48, 96–101. –33. TROUT,E.S., HUNT,M.C.,<br />
JHONSON,D.E., CLANS,J.R., CASTNER,C.L. and KROPF,D.H. (1992). Characteristics of low<br />
fat ground beef, containing texture modifying ingredients. J. Food Sci. 57, 19–24. –<br />
34. WITTE,V.C.,KRAUCE,G.F. and BAILEY,M.C. (1970): Anew extraction method for<br />
determining 2-thiobarbituric acid values for pork and beef during storage. J. Food<br />
Sci. 35, 582–585. –35. WU,Y., RHIM,J.W., WELLER,C.L., HAMOUZ,F., CUPPETT,S.and<br />
SCHNEPE,M.(2000): Moisture loss and lipid oxidation for precooked beef patties<br />
stored in edible coatings and films. J. Food Sci. 65, 300–304.<br />
Authors’ adresses<br />
Gauri Jairath (corresponding author: gaurilpt@gmail.com, Scientist, Department of LPT,ICAR<br />
CSWRI, Avikanagar, Rajasthan304501, India), Diwakar Prakash Sharma, Randhir Singh Dabur and<br />
Pradeep Singh, Department of Livestock Products Technology, College of Veterinary Sciences, Lala<br />
Lajpat Rai University of Veterinary and Animal Sciences, Hisar125004 (India).<br />
Irta<br />
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Cured Meat Products is to be held<br />
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//www.irta.eu
62<br />
Fleischwirtschaft <strong>international</strong> 2_<strong>2018</strong><br />
Research &Development<br />
Enhancing the quality of silver carp fillets<br />
by gamma radiation and coatings<br />
containing rosemary essential oil<br />
By Mohammad Hasan Mohammad Abd El-daiem, Hoda Gamal Mohammad Ali and Mohamed Fawzy Ramadan Hassanien<br />
The objective of this work was to study the combined effect of gamma (γ)<br />
irradiation and coatings containing 0.5% rosemary (Rosmarinus officinalis)essential<br />
oil (RO) on the chemical, microbiological and sensorial<br />
qualities of silver carp (Hypophthalmichthys molitrix )fishfillets (SFF)<br />
during cold storage (4 o C). SFF were divided into three groups; uncoated<br />
SFF (control), coated SFF with edible coating (without additives), and<br />
γirradiated SFF (1, 3, and 5kGy)coated with coating containing 0.5%<br />
rosemary.Gamma irradiation at 1, 3, and 5kGy with coating reduced the<br />
initial total bacterial count, the counts of psychrophilic bacteria and lactic<br />
acid bacteria (LAB) and prolonged shelflife of the samples. Coated samples<br />
irradiated at 1kGy reduced the counts of Enterobacteriaceae, Staphylococcus<br />
aureus and Bacillus cereus as well as eliminating Vibrio spp. and<br />
Salmonella spp., while coated samples irradiated at 3and 5kGy eliminated<br />
completely these bacteria. Combined treatments showed slight increase<br />
of thiobarbituric acid reactive substances (TBARS) post irradiation during<br />
cold storage, but had no effects on the total volatile basic nitrogen (TVBN)<br />
and trimethylamine (TMA) contents, while agradual increase in these<br />
chemical quality indexes was observed during cold storage. Combined<br />
treatment had no adverse effects on the sensory properties of SFF. It could<br />
be concluded that incorporation of RO in edible coating increases the<br />
bacterial inhibitory effect of γ irradiation and RO is suitable for SFF preservation.<br />
Keywords<br />
» Quality control<br />
» Rosmarinus officinalis<br />
» Hypophthalmichthys molitrix<br />
» Edible coating<br />
» Essential oil<br />
» Sea food<br />
Fish is an extremelyperishable food compared with other fresh<br />
commodities. Silver carp (Hypophthalmicthys molitrix )isone of the<br />
most economicallyimportant freshwater cultured fish species in<br />
eastern countries because of its fast growth rate, easy cultivation,<br />
high feed efficiency ratio and nutritional value (MUELLER and LICEAGA,<br />
2016). Hypophthalmichthys molitrix is an easilyperishable product<br />
because of its high-water activity, presence of autolytic enzymes and<br />
high levels of volatile basic nitrogen as well as free amino acids.<br />
Therefore, taking measures to delay the loss of Hypophthalmichthys<br />
molitrix quality and extending the storage life is worthwhile (XU et al.,<br />
2010;KACHELE et al., 2017). Extending the shelf-life and improving the<br />
storage quality of fresh silver carp fillets are necessary.<br />
The short shelf-life of fresh fish and fish products is brought<br />
about biological reactions such as lipid oxidation, enzymatic and<br />
microbial activities (HE and XIAO,2016). Deterioration of fish occurs<br />
because of bacteriological activity leading to loss of quality and<br />
subsequent spoilage (BINDU et al., 2013). Spoilage reactions can be<br />
inhibited by traditional processing and preservation procedures, but<br />
there is an increasing interest in products with milder and more<br />
natural mechanisms of preservation (GOULD,1996). Measures such as<br />
modified atmosphere packaging, vacuum packaging, frozen storage,<br />
and irradiation were suggested to preserve fish products<br />
(OZOGUL et al., 2000; GARRIDO et al., 2016). On the other hand, frozen<br />
products need to be thawed before cooking and usuallydrip during<br />
thawing. Fillets stored under refrigeration conditions with simple<br />
packaging are cheaper to manufacture and easier for consumers to<br />
cook. Because fish fillets are highlyperishable products, certain<br />
preservation methods must be applied to maintain fillet quality for<br />
the period needed for market distribution and display.Tomeet consumer<br />
demands for safer foods, studies were focused on using<br />
natural ingredients to enhance food quality and shelf life (WENJIAO et<br />
al., 2013;WANG et al., 2014). Edible coatings or films are possible<br />
candidates for such preservation purposes (SIRIPATRAWAN and NOIPHA,<br />
2012). Edible coatings or films have been used as moisture barriers,<br />
oxygen barriers, mechanical property modifiers and food additive<br />
carriers in food products (PEREIRA DE ABREU et al., 2012). Antimicrobial<br />
edible coatings acting as aprotective barrier can be used to retard<br />
food spoilage, thus extending food shelf life (CAGRI et al., 2004; CHA and<br />
CHINNAN,2004). Edible films that can be used to coat foods may contain<br />
protein (i.e. wheat protein, maize protein and casein), polysaccharides<br />
(cellulose and starch) and lipids (BALDWIN et al., 1997). Immobilizing<br />
antimicrobials into film forming solutions is avery advantageous<br />
technology for food preservation. The resulting bio-active films or<br />
coatings provide more inhibitory effects against spoilage and pathogenic<br />
bacteria by lowering the diffusion processes and maintaining<br />
high concentrations of the active molecules on the food surfaces<br />
(OJAGH et al., 2010).<br />
Essential oils (EO) are regarded as natural alternatives of chemical<br />
preservatives and their use in foods meets the demands of consumers<br />
(NEGI,2012; ABDELDAIEM et al., 2016).Among the EO from various<br />
aromatic plants, rosemary (Rosmarinus officinalis )essential oil (RO) is<br />
promising. R. oficinalis is acharacteristic spice of the Mediterranean<br />
cuisine which is widelyused in raw cooked foods yielding adistinct<br />
but pleasant aroma and taste. RO exhibits antimicrobial and antioxidant<br />
actions and has possible activity as an antispasmodic and in<br />
diabetes (HUANG et al., 2017). To increase shelf-life of fresh fish natural<br />
preservatives (antimicrobial and antioxidants) have been used (BURT,<br />
2004; ABDELDAIEM et al., 2017).Rosemary, thyme, garlic, bay leaf,<br />
Received: 20 June 2017 |reviewed:14September 2017 |revised:26September 2017 |accepted: 26 September 2017
.....................................................................................................................<br />
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Research &Development<br />
oregano, marjoram, and clove EO have been used alone or in combination<br />
with other preservation methods such as modified atmosphere<br />
packaging MAP, salting and irradiation to improve the sensory characteristics<br />
and extend the shelf-life of foods. RO has been studied for its<br />
antimicrobial and antioxidant activity in various commercial or model<br />
foods including raw and cooked chicken, beef, fish, fish oil, sunflower<br />
oil and egg yolk (BURT,2004; RAEISI et al., 2016).<br />
Irradiation as amethod for meat preservation has excellent potential<br />
to improve meat safety and extend shelf-life (AL-BACHIR,2016;<br />
ABDELDAIEM et al., 2016).The approval of meat irradiation by FDA (1997)<br />
has made consumers more confident and attracted the interest of<br />
industries concerned with food quality.Irradiation technology is<br />
rapidlyentering commercial reality throughout the world. AJoint<br />
Composition<br />
Tab. 1: Chemical constituents of RO<br />
Compound Relative content (%)<br />
α-Pinene 24.1 ±0.28<br />
β-Pinene 5.33 ±0.07<br />
1,8-Cineol 12.6 ±0.13<br />
γ-Terpinene 0.34 ±0.03<br />
β-Terpineol 0.84 ±0.04<br />
α-Terpinolen 0.85 ±0.06<br />
Camphor 9.52 ±0.16<br />
Borneol 6.76 ±0.11<br />
α-Terpineol 3.60 ±0.09<br />
Verbenone 4.03 ±0.07<br />
Bicyclo 0.40 ±0.06<br />
Benzaldehyde 1.68 ±0.08<br />
Camphene 2.74 ±0.06<br />
Propanol 0.85 ±0.03<br />
Myrtanol 3.05 ±0.26<br />
Cyclopropane 0.15 ±0.03<br />
Cinnannaldehyde 5.33 ±0.08<br />
Endobornyl 1.47 ±0.26<br />
Phenol 2.57 ±0.03<br />
Promecarb 0.91 ±0.02<br />
Caryophyllene 4.77 ±0.26<br />
α-Humulene 2.34 ±0.06<br />
Zingiberene 3.07 ±0.03<br />
α-Gurjunene 0.73 ±0.07<br />
Δ-Cadinene 0.92 ±0.07<br />
α-Calacorene 0.63 ±0.04<br />
Naphthalene 3.64 ±0.06<br />
Zingiberene 2.07 ±0.05<br />
α-Gurjunene 0.32 ±0.03<br />
Δ-Cadinene 0.52 ±0.03<br />
Source: ABD EL-DAIEM andHassanien <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiation<br />
of Food has ruled that foods subjected to low dosage (up to 10 kGy) of<br />
irradiation are safe and do not require toxicology testing (WEN et al.,<br />
2006). The current trends consist to develop combination of mild<br />
treatments with low dose gamma irradiation to improve food safety<br />
and to extend the products shelf-life (LACROIX and OUATTARA,2000). The<br />
present work was undertaken to study the effect of gamma (γ)irradiation<br />
at doses of 1, 3and 5kGy in combination treatment with edible<br />
coatings containing RO as anatural antimicrobial agent on the quality<br />
of silver carp fish fillets (SFF) during cold storage (4 o C) for 27 days.<br />
Materials and methods<br />
Preparation and GCMS analysis of RO<br />
Rosemary (Rosmarinus officinalis )essential oil (RO) was prepared by<br />
the hydrodistillation method using aClevenger apparatus. The plant<br />
materials (about 150g)were ground into small pieces (2 µmparticle<br />
size) and placed in aflask (2 L) with double distilled water.Then the<br />
mixture was boiled for 4h.The extract was condensed in cooling vapor<br />
to collect the RO. The extracted RO was dried over anhydrous sodium<br />
sulphate. RO was kept at freezing temperature (–18 °C) until used.<br />
GC-MS analysis of RO was performed on aHewlett-Packard model<br />
6890 Series GC System equipped with aHP5973 MS detector (EI mode,<br />
70 eV). Acolumn type, HP-5 (5% phenyl dimethylsiloxane) with a<br />
length of 30 m, an inside diameter of 0.25 mm, and afilm thickness of<br />
0.25 µm, was used. The temperature of the column was programmed<br />
to increase after 5min from 70 °C to 150°Catthe rate of 2°C/min then<br />
after 5min from 150°Cto250 °C at the rate of 1°C/min. Helium was<br />
used as acarrier gas at aflow rate of 1mL/min. The injector and<br />
detector temperatures were 250 °C and 280 °C, respectively. The<br />
components in RO were identified by comparing based on gas chromatographic<br />
retention indices, mass spectra from Wiley MS Chemstation<br />
Libraries (6 th ed., G1034, Rev.C.00.00, Hewlett-Packard, Palo Alto,<br />
CA) and the literature.<br />
Preparation of coating solution<br />
The coating solution was prepared by dissolving 4.7% protein powder (calcium<br />
caseinate) in awater-ethyl alcohol mixture (3:1, v/v) at 75 °C under<br />
magnetic stirring for 15 min. Ethyl alcohol was used to reduce drying time<br />
and obtain atransparent and shiny calcium caseinate coating, then glycerol<br />
was added (as aplasticizer by 1.9%, v/v) and the solution was stirred<br />
for another 10 min under the same condition and cooled. RO (0.5%, v/v) was<br />
added and the mixture and further stirred until the RO dissolved. The final<br />
solution was sonicated about 1hto remove air bubbles or dissolved air.<br />
Preparation of SFF and coating application<br />
Fresh silver carp (Hypophthalmichthys molitrix )fish with average<br />
weight of 600 gper tail was purchased from alocal supermarket<br />
(Cairo, Egypt) and immediatelybrought into the laboratory.The fillets<br />
were made within 2–3 hafter the fish were received. The average<br />
weight of SFF was 220 to 250 g, and the obtained fillets were cut into<br />
pieces. The fillet pieces were dipped in freshlyprepared coating solution<br />
for 1–2min, drained for 2min, and dried with amild flow of air in<br />
an air dryer at room temperature for 30 min. To obtain acalcium caseinate<br />
coating, the coating process was conducted twice. The fillets<br />
(four pieces per bag) were packaged in low density polyethylene<br />
plastic bags and divided into three groups: uncoated control, coated<br />
with coating solution without RO, and coated with coating solution<br />
containing 0.5% RO and then stored at –20 °C till irradiation treatment.<br />
Irradiation treatments<br />
Samples of SFF coated with protein-based materials containing 0.5%<br />
RO were exposed to gamma irradiation at doses of 1, 3and 5kGy using<br />
60<br />
Co from the unit Gamma Chamber 4000, at the National Center for<br />
Radiation Research and Technology (NCCRT,Atomic Energy Authority,<br />
Egypt). The dose rate at the time of experimentation was 1.2kGy/h.<br />
After irradiation, all samples were stored at 4±1°Cfor 27 days.
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Source: ABD EL-DAIEM and HASSANIEN <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 1a:Effects of combined treatments of γirradiation with coating containing<br />
RO on the total aerobic count of SFF during cold storage<br />
Fig. 1b:Effects of combined treatments of γirradiation with coating containing<br />
RO on the psychrophilic bacteria of SFF during cold storage<br />
Microbiological analysis<br />
Colony forming units for total bacterial count were counted by plating on<br />
plate count agar medium and incubation at 30 °C for 3–5 days (APHA,<br />
1992). Total psychrophilic bacteria were enumerated on plate count agar<br />
medium after incubation at 5°Cfor 7days as recommended by APHA<br />
(1992). Lactic acid bacteria (LAB) were counted by the pour plate over<br />
layer method on MRS medium (Oxoid manual, 1982). Enterobacteriaceae<br />
were counted on violet red bile glucose agar medium after incubation for<br />
20–24 hat37°C(ROBERTS et al., 1995). Staphylococcus aureus was<br />
counted using Baird-Parker medium incubated at 35 °C for 24–48 h(Oxoid<br />
manual, 1998). Bacillus cereus was counted using Mannitol-egg Yolk-<br />
Polymyxin (MYP) agar incubated at 37 °C for 16–24 hasdescribed by<br />
ROBERTS et al. (1995). Samples of SFF were examined for the presence of<br />
Source: ABD EL-DAIEM and HASSANIEN <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 1c:Effects of combined treatments of γirradiation with coating containing<br />
RO on the lactic acid bacteria of SFF during cold storage<br />
Vibrio spp. using thiosulphate citrate bile salt sucrose (TCBS) agar<br />
medium as described by LEE (1990).<br />
The detection of Salmonella was carried out using the most probable<br />
number technique. After enrichment at 37 °C for 24 hinselenite broth,<br />
the cultures were streaked on Brilliant green agar and incubated at 37 °C<br />
for 24 h, then the colonies were biochemicallyexamined in triple sugar<br />
iron agar (ISO, 1978).<br />
Chemical analysis<br />
Total volatile basic nitrogen (TVBN) was determined as described by<br />
MWANSYEMELA (1992). Trimethylamine (TMA) contents were determined in<br />
fish samples as described by AMC (1979). Thiobarbituric acid-reactive<br />
substances (TBAR) produced from lipid peroxidation were determined<br />
according to ALASNIER et al. (2000).<br />
Sensory evaluation<br />
Irradiated and non-irradiated coated SFF samples were periodically<br />
examined (every 3days) for their appearance, texture and odor post<br />
treatments and during cold storage to determine the shelf-life of the<br />
samples. The panel consisted of ten trained members from our laboratory<br />
and scores were recorded as described by WIERBICKI (1985).<br />
Statistical analysis<br />
The data were conducted to two-way analysis of variance. The differences<br />
among means were significant at significance level of p
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Source: ABD EL-DAIEM and HASSANIEN <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 1d:Effects of combined treatments of γirradiation with coating containing<br />
RO on the enterobacteriaceae of SFF during cold storage<br />
Fig. 1e:Effects of combined treatments of γirradiation with coating containing<br />
RO on the molds and yeasts of SFF during cold storage<br />
Recent interventions in the fish processing sector using natural<br />
ingredients based on phytochemicals are gaining importance in minimizing<br />
the use of preservatives, extending the shelf life, and improving<br />
quality and safety of fish products. Natural preservatives obtained<br />
from edible plants are rich in bioactive phytochemicals such as tannins,<br />
alkaloids, flavonoids, and phenolics (BINSI et al. 2016).<br />
RO act as antioxidants by way of inhibiting the propagation of free<br />
radical reactions or the activity of oxidative and hydrolytic enzymes<br />
(VELASCO and WILLIAMS,2011; BINSI et al., 2016). RO were reported to<br />
inhibit lipid oxidation and microbial growth when added in various food<br />
systems, including fish products (BURT,2004; BINSI et al., 2016).<br />
Microbiological load<br />
The data in Figures 1a–1e exhibit the effects of gamma irradiation<br />
treatment of SFF samples coated with coats containing 0.5% RO<br />
during cold storage (4 °C) on the microbial load. Samples of control<br />
had initial counts of 5.78, 4.48, 3.48, 2.53 and 3.78 log10 cfu/g for total<br />
bacterial count, psychrophilic bacteria, LAB, enterobacteriaceae as<br />
well as total molds and yeasts, respectively. Meanwhile, treated samples<br />
of SFF coated with edible coating (without additives) and SFF<br />
coated with edible coating containing RO had low counts of total<br />
bacterial count, psychrophilic bacteria, LAB, enterobacteriaceae and<br />
total molds and yeasts to 5.64, 4.39, 3.17,2.46, 3.69 and, 5.36, 4.15,<br />
2.83, 1.95, 3.54 log10 cfu/g, respectively.<br />
Irradiated (1, 3and 5kGy) SFF coated with RO had low counts of<br />
total bacterial count, psychrophilic bacteria and LABto4.82, 3.78, and<br />
2.56; 3.59, 2.93 and 1.79 and 2.68, 1.65 and 1.45 log10 cfu/g, respectively.<br />
The results agreed with OUATTARA et al. (2001) who reported that<br />
coating containing thyme oil, trans-cinnamaldehyde which was<br />
gamma irradiated at adose of 3kGy had synergistic effects on reducing<br />
the aerobic plate counts and Pseudomonas putida of pre-cooked<br />
shrimp. Irradiation at 1kGy reduced the counts of enterobacteriaceae<br />
and total molds and yeasts to 1.42 and 2.58 log10 cfu/g, respectively.<br />
Irradiation at dose levels of 3and 5kGy eliminated these bacteria from<br />
fish samples as it remained undetectable upon cold storage (HAMMAD<br />
et al., 2000; RADY et al., 2005).<br />
Gamma irradiation at dose level of 3kGy reduced the counts of total<br />
molds and yeasts to 1.47 log10 cfu/g. At adose level of 5kGy, the<br />
counts of total molds were undetectable till 21 days of storage. During<br />
cold storage, agradual increase in the total bacterial count and psychrophilic<br />
bacteria was observed in all samples, but the rate of increase<br />
was higher in control SFF samples than irradiated samples.<br />
Furthermore, samples were rejected when the total bacterial count<br />
reached 7.0log10 cfu/g (WANG et al., 2014). Thus, the shelf-life of uncoated<br />
control SFF samples, coated SFF samples with edible coating<br />
(without additives), and SFF samples irradiated and coated with coating<br />
containing RO at dose levels of 0, 1, 3and 5kGy was 6, 9, 12,15, 18<br />
and 24 days, respectively.<br />
Food borne pathogens<br />
Table 2presents the effect of γ irradiation of SFF samples coated with<br />
coating contain RO during cold storage (4 °C) on food borne pathogens<br />
of SFF. The results showed that the initial counts in control samples<br />
were 1.69 and 2.75 log10 cfu/g for Staphylococcus aureus and B.<br />
cereus,respectively. Moreover, bacteria counts of Salmonella spp.<br />
and Vibrio spp. were not detected in these samples. Subjecting samples<br />
of SFF to edible coating (without additives) and acombinate<br />
treatment of γ irradiation at dose levels of 0and 1kGy with coating<br />
containing RO reduced the counts of Staphylococcus aureus to 1.56,<br />
1.32, and 1.12 log10 cfu/g and counts of B. cereus to 2.68, 2.41, and<br />
1.83 log10 cfu/g, respectively. SFF samples with coating containing RO<br />
and irradiated at dose levels of 3and 5kGy did not contain Staphylococcus<br />
aureus and B. cereus.Meanwhile, Salmonella spp. and Vibrio<br />
spp. were not detected in all SFF samples.<br />
These results agree with previous reports (BARAKAT et al., 2004;<br />
MIRAND and ZEMELMAN,2002). RO exhibited antibacterial activities<br />
against food pathogenic microorganisms including Staphylococcus<br />
aureus, Pseudomonas aeruginosa, Klebsiella pneumonia,Enterococcusfeacalis,Escherichiacoli,Staphylococcusepidermidis<br />
and Bacillus<br />
subtilis (YESIL et al., 2007). Also, extract of rosemary exhibited<br />
higher antibacterial activity against the gram-positive bacteria<br />
Staphylococcus aureus and Bacillus cereus than against the gramnegative<br />
bacteria Escherichia coli and Pseudomonas aeruginosa<br />
(ROMANO et al., 2009).<br />
During cold storage, gradual increases of Staphylococcus aureus<br />
and B. cereus were observed during cold storage in control samples,<br />
as well as SFF samples coated with coating containing RO and irradiated<br />
at adose of 1kGy.Irradiation at 3and 5kGy of SFF samples<br />
coated with coating containing RO eliminated these pathogen from<br />
SFF samples.
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Chemical evaluation<br />
Effects of γ irradiation of SFF samples coated with coating containing<br />
RO during cold storage on some chemical quality are shown in Figures<br />
2a–2c. TVBN may be considered as aquality index for fish products<br />
because its increase is related to the activity of spoilage bacteria<br />
and endogenous enzymes<br />
(RUIZ-CAPILLAS and MORAL,<br />
2005). The acceptability limit<br />
set by the EU (EEC, 1995) for<br />
TVBN values of fish was<br />
35 mg N/100gof fish flesh.<br />
TMA-N content is often used<br />
as abiochemical index to<br />
assess keeping quality and<br />
shelf-life of fish products<br />
(CONNELL,1990). In marine fish,<br />
as is sea bream, TMA-N which<br />
is formed from trimethylamine<br />
oxide (TMAO) because of<br />
bacterial enzyme activity, is<br />
the main component responsible<br />
for an unpleasant “fishy”<br />
odor wherein the TMA-N limit<br />
for fish is 10–15 mg N/100g<br />
(CONNELL,1990). SFF samples<br />
coated by an edible coating<br />
(without additive) or coated<br />
by acoating containing RO<br />
and γ irradiated at 1, 3and<br />
5kGy showed no changes in<br />
the contents of TVBN and<br />
TMA-N. During cold storage,<br />
an increase in these compounds<br />
was observed, but<br />
the rate of increase was lower<br />
in SFF samples of combinated<br />
treatment (coated and irradiated)<br />
especiallyathigher<br />
doses. This increase might<br />
due mainlydue to the action<br />
of enzymes resulting in the<br />
formation of compounds<br />
including ammonia, monoethylamine,<br />
dimethylamine<br />
as well as trimethylamine<br />
(DEBEVERE and BOSKOU,1996)<br />
imparting characteristic<br />
off-flavors to fish.<br />
The TBAR value is an index<br />
of lipid oxidation measuring<br />
the malondialdehyde (MDA)<br />
content. MDA formed through<br />
hydroperoxides, which are the<br />
initial reaction products of<br />
polyunsaturated fatty acids<br />
with oxygen (FERNANDEZ et al.,<br />
1997). Exposing RO-coated<br />
SFF samples to gamma irradiation<br />
at 1, 3and 5kGy induced<br />
aslight increase in<br />
their TBAR values as compared<br />
to the values of control<br />
and SFF samples coated with<br />
coating (without any additive).<br />
The slight increase in<br />
the values of TBAR in irradiated<br />
samples may be mainly<br />
Effects on pathogens<br />
attributed to the strong antioxidant effect of RO which acts as aradical<br />
scavenger (KULISIC et al., 2004; SKERGET et al., 2005). These results<br />
agree with GOULAS and KONTOMINAS (2007) who found that the oregano EO<br />
with astrong antioxidant potential caused low TBAR for sea bream<br />
fish.<br />
Tab. 2: Effects of combined treatments of γirradiation with coating containing RO on<br />
food borne pathogens (log10 cfu/g) of SFF during cold storage<br />
Staphylococcus<br />
aureus<br />
Bacillus<br />
cereus<br />
Storage<br />
(day)<br />
Control<br />
Edible<br />
coating<br />
Coating containing RO combined<br />
with γirradiation<br />
0kGy 1kGy 3kGy 5kGy<br />
0 1.69 1.56 1.32 1.12 Nil Nil<br />
3 1.78 1.64 1.39 1.23 Nil Nil<br />
6 1.89 1.76 1.56 1.45 Nil Nil<br />
9 2.46 R 1.92 1.67 1.59 Nil Nil<br />
12 2.52 R 1.84 1.72 Nil Nil<br />
15 2.27 R 1.93 Nil Nil<br />
18 2.18 R Nil Nil<br />
21 Nil R Nil<br />
24 Nil<br />
27 Nil R<br />
0 2.75 2.68 2.41 1.83 N.D N.D<br />
3 2.92 2.74 2.53 1.92 N.D N.D<br />
6 3.14 2.89 2.62 2.24 N.D N.D<br />
9 3.52 R 3.12 2.79 2.39 N.D N.D<br />
12 3.47 R 2.95 2.58 N.D N.D<br />
15 3.26 R 2.73 N.D N.D<br />
18 2.94 R N.D N.D<br />
21 N.D R N.D<br />
24 N.D<br />
27 N.D R<br />
Vibrio spp 0 -ve -ve N.D N.D N.D N.D<br />
3 -ve -ve N.D N.D N.D N.D<br />
6 -ve -ve N.D N.D N.D N.D<br />
9 -ve R -ve N.D N.D N.D N.D<br />
12 -ve R N.D N.D N.D N.D<br />
15 N.D R N.D N.D N.D<br />
18 N.D R N.D N.D<br />
21 N.D R N.D<br />
24 N.D<br />
27 N.D R<br />
Salmonella<br />
spp<br />
R= Rejected; -ve= Negative; N.D= not detected<br />
0 -ve -ve N.D N.D N.D N.D<br />
3 -ve -ve N.D N.D N.D N.D<br />
6 -ve -ve N.D N.D N.D N.D<br />
9 -ve R -ve N.D N.D N.D N.D<br />
12 -ve R N.D N.D N.D N.D<br />
15 N.D R N.D N.D N.D<br />
18 N.D R N.D N.D<br />
21 N.D R N.D<br />
24 N.D<br />
27 N.D R<br />
Source: ABD EL-DAIEM andHassanien <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong>
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Source: ABD EL-DAIEM and HASSANIEN <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 2a: Effects of combined treatments of γirradiation with coating containing<br />
RO on TVBN of SFF during cold storage<br />
Fig. 2b: Effects of combined treatments of γirradiation with coating containing<br />
RO on TMAN of SFF during cold storage<br />
Sensory evaluation<br />
Table 3shows that all SFF samples under investigation had an excellent<br />
score for flavor and texture. The appearance of SFF samples<br />
coated with edible coating (without additive) and RO-coated SFF<br />
sample that were treated by gamma irradiation at 1, 3and 5kGy had<br />
higher scores than the control sample. These may be due to the<br />
brightness of coatings that coated the SFF samples. Similar results<br />
were observed by KANG et al. (2007) who reported that irradiated pork<br />
patty coated with pectin-based material containing green tea leaf<br />
extract powder had high scores for appearance compared with control.<br />
Upon cold storage, samples of control and coated SFF samples<br />
showed similar scores till the detection off odor when their total<br />
bacterial count reached more than 7.0log10 cfu/g, wherein samples<br />
were rejected on day 9and 12 of storage, respectively. RO coated SFF<br />
samples that were treated by gamma irradiation at 0, 1, 3and 5kGy<br />
were scored as good samples and their rejection was due to increasing<br />
their total bacterial count to more than 7.0log10 cfu/g on day 15,<br />
18,21and 27 of storage, respectively. These results agree with OUAT-<br />
TARA et al. (2002) who found that the shelf-life extension periods<br />
ranged from 3to10days for uncoated shrimps and pizzas and from 7<br />
to 20 days for irradiated coated shrimps and coated pizzas at adose<br />
of 3kGy, respectively, compared to uncoated/unirradiated products.<br />
Furthermore, LACROIX et al. (2004) mentioned that shelf-life extension<br />
periods for irradiated coated ground beef samples at doses 1, 2and<br />
3kGy were 4, 7and 10 days,<br />
respectively.<br />
Conclusion<br />
Tab. 3a: Changes in appearance of SFF as affected by combined treatments of<br />
γirradiation with coating containing RO during cold storage<br />
Storage<br />
period<br />
(day)<br />
Apperance<br />
Control Edible coating Coating containing RO combined with γirradiation<br />
0kGy 1kGy 3kGy 5kGy<br />
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<br />
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<br />
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<br />
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<br />
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<br />
15 4.2 Cc ±0.18 R 8.4 Ba ±0.46 8.6 Ba ±0.16 9.3 Aa ±0.15<br />
18 4.1 Cd ±0.32 R 8.1 Aa ±0.34 8.7 Aa ±0.29<br />
21 3.2 Bd ±0.27 R 8.7 Aa ±0.34<br />
24 8.2 Aa ±0.41<br />
27 4.4 d ±0.17 R<br />
Capitaland small letters were used for comparing between means in the columns and rows, respectively. Means with the same letters are not<br />
significantlydifferent (p>0.05). R= Rejected<br />
Source: ABD EL-DAIEM andHASSANIEN <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
The results obtained from this<br />
study showed that combination<br />
treatments of γ irradiation<br />
at doses of 1, 3and 5kGy<br />
and RO coating improved the<br />
quality and safety of SFF<br />
(without any adverse changes<br />
in their chemical and sensory<br />
properties) through its effectiveness<br />
in eliminating bacteria<br />
and extending the refrigerated<br />
shelf-life up to 24 days<br />
compared to 6days for uncoated<br />
control samples.<br />
References<br />
1. ABDELDAIEM,M.H.M., ALI,H.G.M., and<br />
RAMADAN,M.F. (2016): Verlängerung<br />
der Haltbarkeit gekühlter Rinderfrikadellen<br />
durch methanolische<br />
Extrakte γ-bestrahlter Pilze. Fleischwirtschaft<br />
(11),107–114.–
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68<br />
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Research &Development Improving the quality of silver carp fillets ...<br />
Source: ABD EL-DAIEM and HASSANIEN <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
Fig. 2c: Effects of combined treatments of γirradiation with coating containing<br />
RO on TBARs of SFF during cold storage<br />
2. ABDELDAIEM,M.H.M., ALI,H.G.M., and RAMADAN,M.F. (2017): Impact of different essential<br />
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Tab. 3b: Changes in flavor of SFF as affected by combined treatments of γirradiation<br />
with coating containing RO during cold storage<br />
Storage<br />
period<br />
(day)<br />
Flavor<br />
Control Edible coating Coating containing RO combined with γirradiation<br />
0kGy 1kGy 3kGy 5kGy<br />
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<br />
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<br />
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<br />
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<br />
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<br />
15 3.2 Ba ±0.46 R 8.6 Aa ±0.41 9.1 Aa ±0.37 9.2 Aa ±0.18<br />
18 3.5 Cb ±0.28 R 9.1 Aa ±0.41 9.1 Ab ±0.46<br />
21 8.6 Ac ±0.16 R 9.1 Ab ±0.28<br />
24 9.1 Ab ±0.41<br />
27 8.6 d ±0.24 R<br />
Capital and small letters were used for comparing between means in the columns and rows, respectively. Means with the same letters are<br />
not significantlydifferent (p>0.05). R= Rejected<br />
Source: ABD EL-DAIEM andHassanien <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong>
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Storage<br />
period<br />
(day)<br />
Texture<br />
Control Edible coating Coating containing RO combined with γirradiation<br />
0kGy 1kGy 3kGy 5kGy<br />
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<br />
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<br />
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<br />
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<br />
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<br />
15 4.3 Dd ±0.36 R 8.5 Bc ±0.23 9.3 Cb ±0.41 9.7 Aa ±0.23<br />
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24 9.1 Ac ±0.41<br />
27 8.9 e ±0.37 R<br />
Capital and small letters were used for comparing between means in the columns and rows, respectively. Means with the same letters are not<br />
significantlydifferent (p>0.05). R= Rejected<br />
Source: ABD EL-DAIEM andHassanien <strong>FLEISCHWIRTSCHAFT</strong> <strong>international</strong> 2_<strong>2018</strong><br />
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Authors’saddresses<br />
Mohammad Hasan Mohammad Abd Eldaiem (abdeldaiem2015@yahoo.com) and Hoda Gamal<br />
Mohammad Ali (ho_modi@yahoo.com), Atomic Energy Authority, Nuclear Research Center, Inshase,<br />
P.O. Box 13759, Egypt and Mohamed Fawzy Ramadan Hassanien (corresponding author: hassanienmohamed@yahoo.com),<br />
Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig<br />
University, Zagazig 44519,Egypt.
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