Gauri Jairath

Biogenic amines in meat and meat products and its public health significance: a review

Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. They are found widely in varying concentrations in meat and meat products. Public health significance lies in their toxic effects associated with high levels in meat and meat products. Owing to their consistent presence with microbial spoilage they are utilized as quality indicator in terms of spoilage/freshness of meat and meat products. The reason for the formation of these amines is multi-factorial however the poor quality meat is the most important one, contributing substrate for microbial decarboxylases. Their presence can be analytically determined in the food stuffs by employing various techniques. The key to control biogenic amines is the good manufacturing practices. Many new technologies have also been emerged to reduce the levels of these amines to permissible limits.

Nanotechnology: a future tool to improve quality and safety in meat industry

Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with other industries, the meat industry has adopted the new technology in a range of applications to improve the quality and safety of products. The potential applications include the improvement in the tastes, texture, flavor, production of low fat and salt products, enhanced nutrient absorption, improved packaging techniques and better pathogen detection system. However some safety issues need to be addressed before taking a ride on the technology at the full throttle.

Biosensor: an emerging safety tool for meat industry

The meat industry associated with the health hazards like deadly pathogens, veterinary drugs, pesticide residues, toxins and heavy metals is in need of a tool to tackle the awful situation and ensure safer product to consumer. The growth in the industry, global trade scenario, stringent laws and consumer awareness has placed an extra onus on the meat industry to meet out the expectations and demands. Biosensors are the latest tool of detection in the fast growing industries including the food industry. Hence an attempt is envisaged here to review the possibility of harnessing biosensors as tool of safety to safe guard the consumer health and address safety issues in reference to the common threats of concern in the meat industry.

Buffalo calf: an emerging meat source in India

Submit Manuscript | http://medcraveonline.com 58% of world’s buffalo population. Their slaughter rate is 10.6% with annual meat production of 1.64 million tons [1]. Buffalo meat has registered a growth of 27% in export during the financial year 2012-13 [2]. The buffalo meat sector, therefore is one of the important sectors in Indian economy and shares 31.1% of India’s total meat production [1]. Buffalo meat comes from spent dairy buffalo after full utilization of their productive life. Such meat is a by-product and the average carcass yield varies from animal to animal. Spent buffalo meat is dark, coarse and tough in texture and has poor organoleptic and processing characteristics [3,4]. This issue can be resolved by using meat of male animals of lower age (below 18 months) with more collagen solubility [3]. As animals get older the collagen cross links become stabilized and the collagen is much less soluble [5]. This will solve the dairy farmers’ problem of raising male buffalo calves. Raising and utilizing such calves for meat production would further potentiate the employment and income generation. Moreover, increased availability of quality meat may help in overcoming the problem of malnutrition in the country and enhance the export potential of this commodity.

Development of techniques for improvement of peeling property of fresh and treated hard cooked shell eggs of different species of poultry birds

Application of chemical additives (Sodium Chloride and Calcium Chloride), cooling and reheating and pressure cooking techniques were studied to improve the peeling efficiency of fresh and oil coated hard cooked eggs of chicken, duck turkey and quail. The peeling quality of uncoated and oil coated eggs was improved significantly. The peeling score of uncoated eggs was better than oil coated ones in all the samples. While following cooling and reheating technique to improve the peeling score, one minute ice-water cooling followed by 30 sec reheating gave the best results in uncoated eggs than oil coated eggs, in all the four species of birds. The peeling property of uncoated and oil coated chicken, duck and turkey eggs could be improved by application of steam pressure cooking at 15 lb psi for 8 min.

Scale of production, compositional, physico-chemical and sensorial attributes of market samples of rasmalai available in Hisar city of Haryana, India

A study was conducted to find out scale of production, compositional, physico-chemical and sensorial qualities of rasmalai in Hisar city, Haryana. The results revealed that 70% respondent procured milk from vendors, used buffalo milk for sweetened condensed milk (SCM) and cow milk for chhana patties making. Survey further revealed variation in the quality evaluation, milk used per batch, source of heating method and shelf life of the product. The composition of market samples for fat, protein, total carbohydrates, total solids and ash varied between 9.2 to 10.97, 9.63 to 11.3, 16.8 to 18.82, 38.54 to 40.30, 1.26 to 1.31 per cent, respectively, in chhana patties and between 6.46 to 7.55, 6.47 to 7.25, 17.78 to 19.60, 33.01 to 34.92 and 1.08 to 1.28, respectively, in SCM. The acidity and pH of the chhana patties samples varied between 0.30 to 0.47 and 6.44 to 6.60, respectively, while in SCM part varied from 0.32 to 0.45 and 6.33 to 6.48, respectively. Coliform and yeast and mould count were varied between 4 to 18 and 4 to 13, respectively, and overall sensory score of market samples ranged from 7.03 to 7.67.