Einfluß technologischer Zusätze und des Erhitzungsbereiches auf einige chemische und physikalische Veränderungen von Fleischkonserven. 2. Mitt. Veränderungen des Redoxpotentials und ausgewählter Qualitätseigenschaften

Abstract

The influence of technological additives and the range of heating on the redox potential, as well as on some quality features of canned meat was examined. The experiments showed, that the time of storage and the degree of heating of model preserves of meat influence on the redox potential. The technological additions as polyphosphates, ascorbic acid, gelatine and mixtures of these substances influence less on the redox potential. The analysis of each experimental factor showed, that on the secretion of meat juice occurring during can pasteurization or sterilization influence all experimental factors, as the kind of heating, the time of storage as well as the kind and the quantity of technological additives. The highest secretion of meat juice was found in cans with addition of ascorbic acid. Cans with addition of gelatine had the smallest content of jelly and consequently the lowest secretion of meat juice. It was also found a certain relation between the level of redox potential and the tested quality features of the model meat preserves.

Effect of the Redox Potential on the Muscle Enzyme System

“…However, little work on the redox potential of foods has been published, probably due to the intrinsic difficulty in obtaining reliable data and interpreting it (Rode1 and Lucke 1990). Furthermore, most work has been focused on the evaluation of possible growth of hazardous microorganisms (Wojciechowski et al 1976; Huss and Larsen 1980;Montville and Conway 1982;Radel and Liicke 1990). So, it is not surprising that very limited information exists regarding the redox potential of meat and meat products and its significance on the activity of the endogenous enzyme systems.…”

Coverage and Factors Associated With Health Insurance Utilization Among Reproductive Women: Insights From Tanzania Demographic Health Survey 2022. A Quantitative Study.

“…Notably, insurance ownership rates were 3.31% in Togo, 2.23% in Madagascar, and 2.2% in Mali (29). When considering income classifications, the average HI coverage was 7.9% in lowincome countries, 27.3% in lower-middle-income countries, and 52.5% in upper-middle-income countries (30). Across 36 SSA countries, the overall prevalence of HI coverage was 10.6% among females and 14% among males (28).…”