scholarly journals Classification of poultry slaughter products by meat content

2021 ◽  
Vol 937 (2) ◽  
pp. 022101
Author(s):  
O A Kudryashova ◽  
G A Stepanova
Keyword(s):  
Protein Content ◽  
Meat Products ◽  
Homogeneous Group ◽  
Poultry Meat ◽  
Meat Content ◽  
Species Groups

Abstract It has been established that the products of processing of poultry slaughter products within the species groups can be additionally divided according to the principle of the meat part content. The meat part of the products may consist of meat and products of processing of poultry and agricultural animals slaughter products. The analysis of the possible composition of the non-meat part of the product is presented. The criterion for assigning products to a homogeneous group with a high content of the meat part – “poultry meat products” has been determined. The value of the criterion has been determined. The analysis of the protein content in model formulations of focal types of products with the established value of the criterion for assignment to a homogeneous group was carried out.

scholarly journals Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

2012 ◽  
Vol 27 (1) ◽  
pp. 54-58 ◽  
Author(s):  
Kristine Ramane ◽  
Envija Strautniece ◽  
Ruta Galoburda
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Protein Content ◽  
Meat Products ◽  
Fat Content ◽  
Sensory Properties ◽  
Poultry Meat ◽  
Heat Treated ◽  
Sensory Parameters ◽  
And Storage

Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased (p<0.05), whereas fat content decreased in broiler fillet but increased in hen fillet (p<0.05). Sensory evaluation results showed that panellists preferred broiler fillet (6.6) and hen fillet (5.8) products which were prepared without the fruit-vegetable additive. Evaluation of the intensity of sensory properties showed that there do not exist significant differences in aroma, colour, flavour, and aftertaste of heat-treated vacuum-packaged hen and broiler fillet (p>0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Discovery of New Genera Challenges the Subtribal Classification of Tok-Tok Beetles (Coleoptera: Tenebrionidae: Sepidiini)

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Olivia M Gearner ◽  
Marcin J Kamiński ◽  
Kojun Kanda ◽  
Kali Swichtenberg ◽  
Aaron D Smith
Keyword(s):  
Dna Sequences ◽  
Species Group ◽  
Phylogenetic Placement ◽  
Darkling Beetles ◽  
Species Groups ◽  
Taxonomic Groups ◽  
Inference Methods ◽  
A New Species ◽  
Coleoptera Tenebrionidae

Abstract Sepidiini is a speciose tribe of desert-inhabiting darkling beetles, which contains a number of poorly defined taxonomic groups and is in need of revision at all taxonomic levels. In this study, two previously unrecognized lineages were discovered, based on morphological traits, among the extremely speciose genera Psammodes Kirby, 1819 (164 species and subspecies) and Ocnodes Fåhraeus, 1870 (144 species and subspecies), namely the Psammodes spinosus species-group and Ocnodes humeralis species-group. In order to test their phylogenetic placement, a phylogeny of the tribe was reconstructed based on analyses of DNA sequences from six nonoverlapping genetic loci (CAD, wg, COI JP, COI BC, COII, and 28S) using Bayesian and maximum likelihood inference methods. The aforementioned, morphologically defined, species-groups were recovered as distinct and well-supported lineages within Molurina + Phanerotomeina and are interpreted as independent genera, respectively, Tibiocnodes Gearner & Kamiński gen. nov. and Tuberocnodes Gearner & Kamiński gen. nov. A new species, Tuberocnodes synhimboides Gearner & Kamiński sp. nov., is also described. Furthermore, as the recovered phylogenetic placement of Tibiocnodes and Tuberocnodes undermines the monophyly of Molurina and Phanerotomeina, an analysis of the available diagnostic characters for those subtribes is also performed. As a consequence, Phanerotomeina is considered as a synonym of the newly redefined Molurina sens. nov. Finally, spectrograms of vibrations produced by substrate tapping of two Molurina species, Toktokkus vialis (Burchell, 1822) and T. synhimboides, are presented.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Cladistic analysis of the Zethus (Zethoides) (Hymenoptera, Vespidae, Eumeninae) species groups with insights on the current subgeneric classification of Zethus Fabricius, 1804

2018 ◽  
Vol 49 (2) ◽  
pp. 103-129 ◽  
Author(s):  
Rogério Botion Lopes ◽  
Fernando Barbosa Noll
Keyword(s):  
Phylogenetic Analysis ◽  
Cladistic Analysis ◽  
Species Groups

Zethus is the largest genus in Eumeninae, with over 250 species. Currently, it is divided in four subgenera: Z. (Zethus), Z. (Zethusculus), Z. (Zethoides) and Z. (Madecazethus). Z. (Zethoides), with 42 species, is subdivided in eight species groups, each considered a phylogenetic unit, that were created without any phylogenetic analysis. Eighteen species of Z. (Zethoides) corresponding to different groups were examined, altogether with terminals from distinct lineages of Zethus, Zethini and Eumenini, to perform a cladistics analysis to verify the proposed divisions. Zethus (Zethoides) and all of its species groups, except for the Z. biglumis group, were monophyletic. Zethus s.s. was paraphyletic in relation to Z. (Madecazethus), Z. (Zethoides) and Ctenochilus. Z. (Zethusculus) was also retrieved paraphyletic. Despite the subgeneric incongruences, the outgroups were too poorly represented to carry a taxonomic modification. Thus, the only alteration was the inclusion of the Z. clypearis group in the Z. biglumis group.

scholarly journals Development of natural semi-finished poultry meat products enriched with iodine

2021 ◽  
Vol 848 (1) ◽  
pp. 012032
Author(s):  
V N Khramova ◽  
A V Korolyov ◽  
Ya I Khramova ◽  
A A Korotkova ◽  
Yu N Kartushina
Keyword(s):  
Meat Products ◽  
Poultry Meat

scholarly journals Salmonella spp. in RASFF notifications involving Croatia in the period from 01/01/2014 to 31/12/2018

2019 ◽  
Vol 2 (5-6) ◽  
pp. 24-36
Author(s):  
Emilija Friganović ◽  
Nikolina Tokmakčija ◽  
Ančica Sečan Matijaščić ◽  
Mirko Kelava ◽  
Mladenka Šarolić ◽  
...  
Keyword(s):  
Meat Products ◽  
Product Category ◽  
Food Products ◽  
Poultry Meat ◽  
Alert System ◽  
Salmonella Spp ◽  
Fast Exchange ◽  
Food And Feed ◽  
Foodborne Outbreaks ◽  
Rapid Alert System

The Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system (EU Member State national food safety authorities, Commission, EFSA, ESA, Norway, Liechtenstein, Iceland and Switzerland) in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF database (RASFF portal) and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Just over half of the reported food products originated from Poland, Brazil and Italy. Croatia was notifying country in almost half of the published notifications. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.

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