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Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay

Jinap S, Mohd-Mokhtar MS, Farhadian A, Hasnol ND, Jaafar SN, Hajeb P

Meat Sci, 2013 Jun;94(2):202-7.
PMID: 23501251 DOI: 10.1016/j.meatsci.2013.01.013

The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8 trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8trimethylimidazo [4,5-f]quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Chicken and beef satay samples were grilled to medium and well done level of doneness. Charcoal grilled (treatment A), microwave pre-treatment prior to grilling (treatment B), and microwave-deep fried (treatment C) were applied to beef and chicken satay samples. The satay samples which were microwaved prior to grilling (B) showed significantly (p<0.05) lower HAs concentration as compared to those charcoal grilled (A). Both medium and well done cooked beef and chicken satay samples that were microwaved and deep fried (C) as an alternative method to grilling were proven to produce significantly lesser HAs as compared to charcoal-grilled (A) and microwaved prior to grilling (B).

Matched MeSH terms: Meat/analysis*
Comparative database search engine analysis on massive tandem mass spectra of pork-based food products for halal proteomics

Amir SH, Yuswan MH, Aizat WM, Mansor MK, Desa MNM, Yusof YA, et al.

J Proteomics, 2021 06 15;241:104240.
PMID: 33894373 DOI: 10.1016/j.jprot.2021.104240

Mass spectrometry-based proteomics relies on dedicated software for peptide and protein identification. These software include open-source or commercial-based search engines; wherein, they employ different algorithms to establish their scoring and identified proteins. Although previous comparative studies have differentiated the proteomics results from different software, there are still yet studies specifically been conducted to compare and evaluate the search engine in the field of halal analysis. This is important because the halal analysis is often using commercial meat samples that have been subjected to various processing, further complicating its analysis. Thus, this study aimed to assess three open-source search engines (Comet, X! Tandem, and ProteinProspector) and a commercial-based search engine (ProteinPilot™) against 135 raw tandem mass spectrometry data files from 15 types of pork-based food products for halal analysis. Each database search engine contained high false-discovery rate (FDR); however, a post-searching algorithm called PeptideProphet managed to reduce the FDR, except for ProteinProspector and ProteinPilot™. From this study, the combined database search engine (executed by iProphet) reveals a thorough protein list for pork-based food products; wherein the most abundant proteins are myofibrillar proteins. Thus, this proteomics study will aid the identification of potential peptide and protein biomarkers for future precision halal analysis. SIGNIFICANCE: A critical challenge of halal proteomics is the availability of a database to confirm the inferential peptides as well as proteins. Currently, the established database such as UniProtKB is related to animal proteome; however, the halal proteomics is related to the highly processed meat-based food products. This study highlights the use of different database search engines (Comet, X! Tandem, ProteinProspector, and ProteinPilot™) and their respective algorithms to analyse 135 raw tandem mass spectrometry data files from 15 types of pork-based food products. This is the first attempt that has compared different database search engines in the context of halal proteomics to ensure the effectiveness of controlling the FDR. Previous studies were just focused on the advantages of a certain algorithm over another. Moreover, other previous studies also have mainly reported the use of mass spectrometry-based shotgun proteomics for meat authentication (the most similar field to halal analysis), but none of the studies were reported on halal aspects that used samples originated from highly processed food products. Hence, a systematic comparative study is duly needed for a more comprehensive and thorough proteomics analysis for such samples. In this study, our combinatorial approach for halal proteomics results from the different search engines used (Comet, X! Tandem, and ProteinProspector) has successfully generated a comprehensive spectral library for the pork-based meat products. This combined spectral library is freely available at https://data.mendeley.com/datasets/6dmm8659rm/3. Thus far, this is the first and new attempt at establishing a spectral library for halal proteomics. We also believe this study is a pioneer for halal proteomics that aimed at non-conventional and non-model organism proteomics, protein analytics, protein bioinformatics, and potential biomarker discovery.

Matched MeSH terms: Red Meat*
Fulltext Zoonotic parasites from exotic meat in Malaysia

Fazly ZA, Nurulaini R, Shafarin MS, Fariza NJ, Zawida Z, Muhamad HY, et al.

Trop Biomed, 2013 Sep;30(3):535-42.
PMID: 24189683 MyJurnal

Four zoonotic parasites, Sarcocystis spp., Toxoplasma gondii, Trichinella spp. and Taenia spp were screened in exotic meats. A total of forty-six (n=46) meat samples from various species of exotic animals were received from all the 14 states in Malaysia from January 2012 to April 2012. All exotic meat samples were examined macroscopically and histologically for the four zoonotic parasites. Results by histological examination of exotic meats showed the presence of Sarcocystis and Toxoplasma cysts at 8.7% (n=4) and 4.3% (n=2) respectively. No Trichinella spp. and Taenia spp. were found.

Matched MeSH terms: Meat/parasitology*
Fulltext Prevalence of Listeria monocytogenes in frozen burger patties in Malaysia

Wong, W.C., Pui, C.F., Tunung, R., Cheah, Y.K., Nakaguchi, Y., Nishibuchi, M., et al.

International Food Research Journal, 2012;19(4):1751-1756.
MyJurnal

A total of 112 burger patties (35 beef burger patties, 39 chicken burger patties and 38 fish burger patties) which are commercially available at retail level were investigated for the presence and number of Listeria monocytogenes. These samples were analyzed using MPN-PCR method and conventional culturing methods. L. monocytogenes was detected in 33.3% of chicken burger patties, 22.9% of beef patties, and 10.5% of fish patty samples. From all contaminated raw burger patties, the estimated count of L. monocytogenes was ranged from 3 to 75 MPN/g. The results suggest that burger act as a potential source of listeriosis if the contaminated burger patty is consumed without adequate cooking. The risk associated with consumption of these samples was found to be high particularly for processed food at retail level in Malaysia. Therefore, food manufacturers play an important role in monitoring the manufacturing process and conduct a periodical surveillance on microbiological quality assessment on the processing plants. Besides, there is a need to increase awareness of consumers and food handlers to practice proper cooking of the burger patties before the point of consumption, to reduce the risk of listeria infection.

Matched MeSH terms: Red Meat; Meat Products
Fulltext Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

Nurrulhidayah, A.F., Che Man, Y.B., Shuhaimi, M., Rohman, A., Khatib, A., Amin, I.

International Food Research Journal, 2013;20(3):1383-1388.
MyJurnal

The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure butter and BF. For quantitative analysis, partial least square (PLS) regression was used to develop a calibration model at the selected fingerprint regions of 1500-1000 cm-1, with the values of coefficient of determination (R2) and root mean square error of calibration (RMSEC) are 0.999 and 0.89% (v/v), respectively. The PLS calibration model was subsequently used for the prediction of independent samples containing butter in the binary mixtures with BF. Using 6 principal components, root mean square error of prediction (RMSEP) is 2.42% (v/v). These results proved that FTIR spectroscopy in combination with multivariate calibration can be used for the detection and quantification of BF in butter formulation for authentication use.

Matched MeSH terms: Red Meat; Meat
Fulltext Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty

Wan Rosli, W. I., Solihah, M. A.

International Food Research Journal, 2012;19(3):993-999.
MyJurnal

Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food products. The ability of PSC in changing physical characteristics and sensory properties of beef patty formulated with this fungus were investigated. Result shows beef patty added with 50% ground PSC recorded the highest concentration total dietary fibre (TDF) at 9.95 g/100g compared to beef patty containing 25% of PSC (7.00 g/100g) and control (3.90g/100g). Beef which was replaced with 25% of PSC, recorded the highest cooking yield (76.62%) and moisture retention (59.80%) respectively. On the other physical traits, beef patty containing 25%
PSC recorded fat retention at 89.04% and was not significant (P

Matched MeSH terms: Red Meat; Meat
Fulltext Demand for beef in Malaysia: preference for quantity, quality or lean?

Tey, Y.S., Mad Nasir, S., Alias, R., Zainalabidin, M., Amin, M.A.

International Food Research Journal, 2008;15(3):347-353.
MyJurnal

Using the Malaysian Household Expenditure Survey 2004/2005 data, this study investigated Malaysian consumers’ preference for beef quantity, quality, and lean beef. Demand and price models that incorporated consumer socio-economic variables were estimated via two-stage least squares (2SLS). This study showed that Malaysian consumers tend to demand for more quantity rather than quality of beef products. Malaysian consumers are also more responsive to price changes rather than fat reduction in beef products. It is more profitable for beef market players to increase their production as Malaysian consumers are expected to consume increasing amounts of beef products.

Matched MeSH terms: Red Meat; Meat
Fulltext Breeds and breeding program for beef production in Malaysia

Johari J.A., Jasmi Y.

Buletin Persatuan Genetik Malaysia, 2010;16(1):10-14.
MyJurnal

Population growth and rise in per capital income have influenced the demand for convenience foods and a meat protein-rich diet. The per capital consumption of beef which had increased from 3.89 kg in 1980 to 5.49 kg in 2006 (DVS, 2006/2007) had resulted in an increased in demand for beef at the rate of 6.2% annually. The local beef production although recorded a 2.5% increased over the last 10 years, is still unable to meat the increasing national demand for beef. In 2008, local production of beef is about 38,250 mt. could only meet about 26.7% of the national demand (DVS, 2008). The gap between supply and demand for beef is expected to widen in the next decades unless efforts is been made to accelerate local production. The lack of number of quality breeding stocks and unorganized breeding system had been the major factors that contribute to the slow growth of the local beef industry.

Matched MeSH terms: Red Meat; Meat
Fulltext Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

Aslinah LNF, Mat Yusoff M, Ismail-Fitry MR

J Food Sci Technol, 2018 Aug;55(8):3241-3248.
PMID: 30065435 DOI: 10.1007/s13197-018-3256-1

Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and carbohydrate contents remained the same compared to control. The sensory test revealed that meatball samples with 25% (w/w) and 50% (w/w) ABF showed no significant difference compared to control but received highest overall acceptability among the panelists. This indicates that replacement of corn flour and fat with ABF especially at 50% (w/w) in the production of reduced fat meatballs resulted with better physicochemical properties and acceptable sensory compared to original meatballs.

Matched MeSH terms: Meat; Meat Products
Fulltext The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

Ismail I, Hwang YH, Bakhsh A, Joo ST

Asian-Australas J Anim Sci, 2019 Feb;32(2):282-289.
PMID: 30208691 DOI: 10.5713/ajas.18.0347

OBJECTIVE: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking.
METHODS: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45-65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated.
RESULTS: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75.
CONCLUSION: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

Matched MeSH terms: Red Meat; Meat
Fulltext Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties

Fakhriyah Nur Ibrahim, Masni Mat Yusoff, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;11(1):108-117.
MyJurnal

Pork and bovine collagen incorporated into meat products showed promising
functional properties as food ingredients but has the halal issue. This study
investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer
in buffalo patties in terms of proximate values, texture and colour properties. There
were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5%
FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were
no significant differences (p>0.05) between all formulations in terms of cooking yield,
shrinkage, water-holding capacity, and pH value. The sensory test showed no
significant difference (p>0.05) between all formulations in terms of colour,
appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH
had significantly lower (p

Matched MeSH terms: Red Meat; Meat Products
Fulltext Assessing biofilm formation by Listeria monocytogenes

Fouladynezhad, N., Afsah-Hejri, L., Rukayadi, Y., Abdulkarim, S.M., Son, R., Marian, M.N.

International Food Research Journal, 2013;20(2):987-990.
MyJurnal

Listeria monocytogenes (L. monocytogenes) is a serious food-borne pathogen for immunocompromised individuals. L. monocytogenes is capable of producing biofilm on the surface of food processing lines and instruments. The biofilm transfers contamination to food products and impose risk to public health. Transfers contamination to food products, and impose risk hazard to public health. The aim of this study was to investigate biofilm producing ability of L. monocytogenes isolates. Microtitre assay was used to measure the amount of biofilm production by ten L. monocytogenes isolates from minced chicken / meat, sausages and burgers. Results showed that all 10 L. monocytogenes isolates were able to form biofilm after 24 h at 20˚C on polystyrene surface (the common surface in food industries). Some strains were capable of forming biofilm more than the others. All strains showed a slight raise in the quantities of attached cells over 48 and 72 h. L. monocytogenes strains isolated from minced chicken, minced meat and burgers were better biofilm-producers comparing to the strains isolated from sausages.

Matched MeSH terms: Meat; Meat Products
Fulltext Effects of Myristica fragrans Houtt. (Nutmeg) extract on chemical characteristic of raw beef during frozen storage

Zakaria, M.P.M., Abas, F., Rukayadi, Y.

International Food Research Journal, 2015;22(3):902-909.
MyJurnal

The objective of this study was to investigate the effect of nutmeg (Myristica fragrans Houtt.) extract at different concentrations on chemical characteristics of raw beef under frozen storage. Nutmeg extracts at concentrations of 0.25%, 0.65%, 1.25%, 2.50% and 5.00% (g/ml) were used to treat raw beef (2.5 × 2.5 × 1.0 cm; 4 ± 0.5 g) with dilution method. Treated samples were then individually packed in overwrapped trays and stored for 3 weeks at -18 ± 1oC. The effects of the extract on the chemical characteristics such as lipid oxidation, colour, pH, moisture, fat, and protein content of raw beef were evaluated at 0, 4, 7, 10, 14 and 21 days of storage. Lipid oxidation was evaluated based on thiobarbituric acid-reactive substance (TBARS) content. Colour of beef was observed by spectrophotometer in colorimetic parameters CIELabs. Values of pH were measured using pH meter. Moisture, fat and protein content were determined using method by Analysis Association of Official Analytical Chemists (AOAC). The result showed that extract at concentration of 1.25% inhibited TBARS value meaning that extract of 1.25% or more was able to maintain the oxidative stability of beef at -18oC. A 1.25% of extract was also able to maintain the redness (a*) of treated beef compared to untreated during frozen storage. The pH values of all samples beef decreased starting from 10th day of storage. Untreated samples (0.00%) showed the lowest pH values compared to other treated samples at the end day of storage. There was no significant different in term of protein content in all treated or untreated samples. However, fat and moisture content were significantly affected by the concentration of nutmeg extract. Treated beef was able to retain its moisture with only loss of moisture ranging from 0.2% – 2.00% while untreated samples had 5.00% loss of moisture. The fat content of untreated samples (0.00%) showed a reduction of 0.2% of fat content at the end of storage compared to all treated sample with only loss of 0.1% - 0.05%. Overall, nutmeg extract can be used to maintain the chemical characteristics of raw beef during storage for 3 weeks.

Matched MeSH terms: Red Meat; Meat
Fulltext A Review of Zoonotic Infection Risks Associated with the Wild Meat Trade in Malaysia

Cantlay JC, Ingram DJ, Meredith AL

Ecohealth, 2017 Jun;14(2):361-388.
PMID: 28332127 DOI: 10.1007/s10393-017-1229-x

The overhunting of wildlife for food and commercial gain presents a major threat to biodiversity in tropical forests and poses health risks to humans from contact with wild animals. Using a recent survey of wildlife offered at wild meat markets in Malaysia as a basis, we review the literature to determine the potential zoonotic infection risks from hunting, butchering and consuming the species offered. We also determine which taxa potentially host the highest number of pathogens and discuss the significant disease risks from traded wildlife, considering how cultural practices influence zoonotic transmission. We identify 51 zoonotic pathogens (16 viruses, 19 bacteria and 16 parasites) potentially hosted by wildlife and describe the human health risks. The Suidae and the Cervidae families potentially host the highest number of pathogens. We conclude that there are substantial gaps in our knowledge of zoonotic pathogens and recommend performing microbial food safety risk assessments to assess the hazards of wild meat consumption. Overall, there may be considerable zoonotic risks to people involved in the hunting, butchering or consumption of wild meat in Southeast Asia, and these should be considered in public health strategies.

Matched MeSH terms: Meat*
Analysis of dog meat adulteration in beef meatballs using non-targeted UHPLC-Orbitrap HRMS metabolomics and chemometrics for halal authentication study

Windarsih A, Bakar NKA, Rohman A, Erwanto Y

Anal Sci, 2024 Mar;40(3):385-397.
PMID: 38095741 DOI: 10.1007/s44211-023-00470-x

Due to the different price and high quality, halal meat such as beef can be adulterated with non-halal meat with low price to get an economical price. The objective of this research was to develop an analytical method for halal authentication testing of beef meatballs (BM) from dog meat (DM) using a non-targeted metabolomics approach employing liquid chromatography-high-resolution mass spectrometry (LC-HRMS) and chemometrics. The differentiation of authentic BM from that adulterated with DM was successfully performed using partial least square-discriminant analysis (PLS-DA) with high accuracy (R2X = 0.980, and R2Y = 0.980) and good predictivity (Q2 = 0.517). In addition, partial least square (PLS) and orthogonal PLS (OPLS) were successfully used to predict the DM added (% w/w) in BM with high accuracy (R2 > 0.990). A number of metabolites, potential for biomarker candidates, were identified to differentiate BM and that adulterated with DM. It showed that the combination of a non-targeted LC-HRMS Orbitrap metabolomics and chemometrics could detect up to 0.1% w/w of DM adulteration. The developed method was successfully applied for analysis of commercial meatball samples (n = 28). Moreover, pathway analysis revealed that beta-alanine, histidine, and ether lipid metabolism were significantly affected by dog meat adulteration. In summary, this developed method has great potential to be developed and used as an alternative method for analysis of non-halal meats in halal meat products.

Matched MeSH terms: Meat/analysis
Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods

Ali ME, Razzak MA, Hamid SB, Rahman MM, Amin MA, Rashid NR, et al.

Food Chem, 2015 Jun 15;177:214-24.
PMID: 25660879 DOI: 10.1016/j.foodchem.2014.12.098

Food falsification has direct impact on public health, religious faith, fair-trades and wildlife. For the first time, here we described a multiplex polymerase chain reaction assay for the accurate identification of five meat species forbidden in Islamic foods in a single assay platform. Five pairs of species-specific primers were designed targeting mitochondrial ND5, ATPase 6, and cytochrome b genes to amplify 172, 163, 141, 129 and 108 bp DNA fragments from cat, dog, pig, monkey and rat meats, respectively. All PCR products were identified in gel-images and electrochromatograms obtained from Experion Bioanalyzer. Species-specificity checking against 15 important meat and fish and 5 plant species detected no cross-species amplification. Screening of target species in model and commercial meatballs reflected its application to detect target species in process foods. The assay was tested to detect 0.01-0.02 ng DNA under raw states and 1% suspected meats in meatball formulation.

Matched MeSH terms: Meat/analysis*; Meat Products/microbiology*
Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Santana P, Huda N, Yang TA

J Food Sci Technol, 2015 Mar;52(3):1507-15.
PMID: 25745219 DOI: 10.1007/s13197-013-1145-1

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P

Matched MeSH terms: Meat Products
Fulltext Tenderness and cooking loss in meat of male dorper sheep weaned at different ages

Norhayati, Z., Wan Zahari, M., Shanmugavelu, S., Dzulfazly, A.

Jurnal Veterinar Malaysia, 2019;31(1):43-44.
MyJurnal

This study was conducted to evaluate the meat quality of Dorper sheep weaned at different ages. 3 cuts of sirloin from 3 animals in each treatment groups were used in this study. 9 lambs were grouped into 3 different weaning groups (G1,G2, G3) of 30, 60 and 90 days, respectively. G3 was served as control group based on current practice. When the animals reached the age of 270 days, 3 out of 9 lambs from each of the treated groups were slaughtered for meat quality analysis. Results from this study shows no significant (P

Matched MeSH terms: Meat
Preparation and characterization of curdlan/nanocellulose blended film and its application to chilled meat preservation

Qian Y, Bian L, Wang K, Chia WY, Khoo KS, Zhang C, et al.

Chemosphere, 2021 Mar;266:128948.
PMID: 33220979 DOI: 10.1016/j.chemosphere.2020.128948

In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70-140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the preservation of chilled meat and extended the storage time of meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.

Matched MeSH terms: Meat
Fulltext Automatic meat slicing machine

Nor’ain Senin, Noorhidayah Ramli, Mai Noor Asiah Tan Zalilah

Journal of Engineering and Science Research, 2018;2(5):49-54.
MyJurnal

A new innovation has been created which is called AUTOMATIC MEAT SLICING (AMS) MACHINE. The main purpose of the machine creation is to replace the old-style method in slicing the chicken meat to modern method. BABARITTOS DELIGHT supplies Tortillas Wrap to the latest trend of Food & Beverage (F&B) business called Food Truck. The main ingredient of Burritos is slices of boneless chicken meat, where each slice is approximately has to be 5 mm thick. Formerly, the slicing procedure used a normal cutting knife and its production rate was truncated as the demands of the Burritos are going higher by days. This method requires 3 to 4 workers to team up to complete the 30 kg boneless chicken meat to be cut into roughly 5 mm per slice within one and half hour. The AMS machine is predominant to help the company to grow the output of sliced meat and at the same time can reduce the number of workers. The usage of AMS machine is only required one worker for the operation and the output can be up to 30kg per 30mins, which is actually can end up almost 3 times quantity of output and 3 times labor cost-saving. Meanwhile the quality of the sliced meat is much enhanced as most of the slice meat is precisely 5mm thick. The AMS concept design is cutting the meat using several circular cutting blades, where the chicken will be put on the moving conveyor and finally will fall onto the hygienic tray.

Matched MeSH terms: Meat

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