Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

Sukumaran, Anuraj T.; Holtcamp, A. J.; Englishbey, April; Campbell, Yan L.; Kim, Taejo; Schilling, M. Wes

doi:10.1016/j.meatsci.2018.01.012

Cited by 14 publications

(8 citation statements)

References 52 publications

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“…Decreased sensory profile of flavor, odor, firmness, and overall acceptability during storage periods were mostly caused by spoilage microflora, especially by lactic acid bacteria as reported by Sukumaran et al. (2018).…”

Section: Resultsmentioning

confidence: 64%

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Özünlü

Ergezer

2020

J. Food Process. Preserv.

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This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2°C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability. Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.

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Section: Resultsmentioning

confidence: 64%

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Özünlü

Ergezer

2020

J. Food Process. Preserv.

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“…Sausages are usually trade as raw, precooked or cooked, and/or smoked. During the cooking process, sausages are heat-treated until the core temperature reaches 74-76˚C ( Sukumaran et al, 2018 ). This thermal process seemed to be appropriate for SARS-CoV-2 elimination.…”

Section: Various Transmission Routes Of Sars-cov-2 and The Probable Fmentioning

confidence: 99%

Food products as potential carriers of SARS-CoV-2

et al. 2021

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“…In addition, because of the high temperature, microbial contamination, and higher microbe growth rate involved in this process compared to conventional ones, this process should be regulated [ 18 ]. Because salting and batter formulation has a higher impact on the microbial growth of meat products than deboning time, pre-rigor salting is an important process when use hot-boning technology [ 19 ].…”

Section: Alternative Processing Techniquesmentioning

confidence: 99%

“…The concept of using pre-rigor meat to improve the characteristics of low-salt meat products has been described by Desmond [ 2 ], and previous studies have determined the technical properties and oxidative stability of pre-rigor muscle at low salt concentrations [ 15 , 16 ]. Previous studies explored pre-rigor salting effects and found that the addition of at least 2% NaCl was necessary to guarantee an improvement in meat characteristics such as protein solubility, emulsifying capacity, water-holding capacity, and regulation of microbial growth, which further facilitated the inactivation of glycolytic enzymes [ 3 , 16 , 19 ]. In this regard, the addition of a minimum amount of salt to inhibit postmortem anaerobic glycolysis can limit the use of pre-rigor salted meat in low-salt meat products.…”

Section: Alternative Processing Techniquesmentioning

confidence: 99%

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Kim

Yong

Jung

et al. 2021

Foods

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In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

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Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage

Cited by 14 publications

References 52 publications

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Food products as potential carriers of SARS-CoV-2

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

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