Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products are usually overheated, which leads to a loss of nutritive value. Therefore, it is necessary to find the optimum between the preservative effect of heat treatment and maintenance of the nutritive value of food. Control of the sterilisation efficiency is based on the F o value, an indicator of the lethal effect of heat treatment, while the cooking (C o ) value indicates a reduction of the nutritive value of heat treated products.Materials and Methods. During pâté sterilisation processes, two working heat treatment regimes were used: the regime used in regular, commercial production and an optimised regime. Heat treatment measurements were carried out using six thermocouple probes placed in the geothermal centres of six chosen cans. For each heat treatment, schematic diagrams were produced. F o values were determined using Ellab software, and C o values by the graphic method in a semi-logarithmic Thermal Death Time diagram.
Results and Conclusions.During pâté sterilisation, where the effective time was 55 minutes (regular regime) at 114 °C and 3.2 bar pressure, an average F o value of 7.90±0.43 was achieved. By reducing the effective sterilisation time to 45 minutes (optimised regime), an average F o value of 3.81±0.5 was achieved. Both regimes were sufficient to ensure product safety (F o >3). The average C o value for the regular sterilisation regime was 109.83±1.33 minutes, while for the optimised regime, it was 88.67±4.27 minutes, i.e., an average reduction of 19.26%. This corresponds to a proportionally higher nutritional value of the product treated using the optimised regime. Data on the F o and
In the former Yugoslavia, the production of tea sausage started just over half a century ago. This type of sausage is mostly industrially produced, which means the quality of this product is not standardised, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of tea sausage were examined. Two types of tea sausage were made, which differed depending on the percentage of different categories of pork meat, while the amount of beef meat, solid fat tissue and other ingredients were the same. The results obtained show the average scores for all tested sensory properties almost equal. Chemical results show that tea sausage-group 1 had higher protein content (27.96%) than tea sausage-group 2, which had 25.25 % protein in meat, while the content of collagen in meat protein was similar in the two sausage groups. Moisture in these sausages was less than 35%, while the values of other parameters were similar. This study demonstrated that different quantity and quality of pork meat could influence the sensory properties and chemical composition of tea sausage.
Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).
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