Meat Products Enriched with Antimicrobials

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F25%3A50022328" target="_blank" >RIV/62690094:18470/25:50022328 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/978-3-031-78215-2_5" target="_blank" >http://dx.doi.org/10.1007/978-3-031-78215-2_5</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/978-3-031-78215-2_5" target="_blank" >10.1007/978-3-031-78215-2_5</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Meat Products Enriched with Antimicrobials

Popis výsledku v původním jazyce

Meat is recognized as a significant source of protein with a high biological value, meaning it has a well-balanced combination of amino acids. Additionally, it provides essential micronutrients such as iron, zinc, selenium, vitamin B12, and vitamin D [1]. As an illustration, a health claim has been authorized for beef as a facilitator of enhanced iron absorption (Commission Regulation, EU, No. 432/2012). Furthermore, people particularly appreciate meat products due to their sensory qualities [2]. Meat, with its elevated water activity, abundant nutritious components, and pH range of 5.5–6.5, provides an optimal habitat for the proliferation of microbes, particularly bacteria. Microorganisms commonly detected in meat and meat products include Pseudomonas sp., Enterococcus sp., Enterobacter sp., Acinetobacter sp., Moraxella sp., Aeromonas sp., Psychrobacter sp., Serratia sp., and Enterobacteriaceae [3–5]. In the meat industry, chemical preservatives play a 75 °C [10]. They are not the same as canned goods, which are processed at a high temperature in order to achieve sterility and total eradication of germs [11]. Therefore, ready-to-eat (RTE) foods, particularly those made from muscle, necessitate refrigeration and are commonly known as cold cuts. Despite being ingested in large quantities, RTE meat and poultry are prone to foodborne outbreaks brought on by pathogens such as Listeria monocytogenes and spoiling microorganisms such lactic acid bacteria. Foodborne infections are caused by microbial contamination in ready-to-eat (RTE) products, which mainly occurs after cooking and lasts the duration of the product’s shelf life [11]. L. monocytogenes is capable of thriving in cold temperatures and has the ability to ithstand salts and nitrites [12,13]. Ready-to-eat (RTE) meats have undergone routine microbiological testing by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) since 1983 to ensure their safety for human consumption [10]. The global worry arises from the risk of epidemics of L. monocytogenes due to the consumption of ready-to-eat meat and poultry products. To improve microbiological safety, several procedures are used during the processing of meat and meat products. This includes the technology of high-pressure processing. Applying pressure of more than 300 megapascals (MPa) to meat samples leads to the creation of secondary lipid oxidation products. These products have an impact on the quality and shelf-life characteristics of ready-to-eat (RTE) meat products [10]. Significant endeavors have been undertaken in the food business to develop methods that lower microbiological contamination and improve the quality of beef products that are ready to eat (RTE). The meat industry is showing interest in plant extracts because of its beneficial inherent antibacterial and antioxidant properties when incorporated into product formulations.

Název v anglickém jazyce

Meat Products Enriched with Antimicrobials

Popis výsledku anglicky

Meat is recognized as a significant source of protein with a high biological value, meaning it has a well-balanced combination of amino acids. Additionally, it provides essential micronutrients such as iron, zinc, selenium, vitamin B12, and vitamin D [1]. As an illustration, a health claim has been authorized for beef as a facilitator of enhanced iron absorption (Commission Regulation, EU, No. 432/2012). Furthermore, people particularly appreciate meat products due to their sensory qualities [2]. Meat, with its elevated water activity, abundant nutritious components, and pH range of 5.5–6.5, provides an optimal habitat for the proliferation of microbes, particularly bacteria. Microorganisms commonly detected in meat and meat products include Pseudomonas sp., Enterococcus sp., Enterobacter sp., Acinetobacter sp., Moraxella sp., Aeromonas sp., Psychrobacter sp., Serratia sp., and Enterobacteriaceae [3–5]. In the meat industry, chemical preservatives play a 75 °C [10]. They are not the same as canned goods, which are processed at a high temperature in order to achieve sterility and total eradication of germs [11]. Therefore, ready-to-eat (RTE) foods, particularly those made from muscle, necessitate refrigeration and are commonly known as cold cuts. Despite being ingested in large quantities, RTE meat and poultry are prone to foodborne outbreaks brought on by pathogens such as Listeria monocytogenes and spoiling microorganisms such lactic acid bacteria. Foodborne infections are caused by microbial contamination in ready-to-eat (RTE) products, which mainly occurs after cooking and lasts the duration of the product’s shelf life [11]. L. monocytogenes is capable of thriving in cold temperatures and has the ability to ithstand salts and nitrites [12,13]. Ready-to-eat (RTE) meats have undergone routine microbiological testing by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) since 1983 to ensure their safety for human consumption [10]. The global worry arises from the risk of epidemics of L. monocytogenes due to the consumption of ready-to-eat meat and poultry products. To improve microbiological safety, several procedures are used during the processing of meat and meat products. This includes the technology of high-pressure processing. Applying pressure of more than 300 megapascals (MPa) to meat samples leads to the creation of secondary lipid oxidation products. These products have an impact on the quality and shelf-life characteristics of ready-to-eat (RTE) meat products [10]. Significant endeavors have been undertaken in the food business to develop methods that lower microbiological contamination and improve the quality of beef products that are ready to eat (RTE). The meat industry is showing interest in plant extracts because of its beneficial inherent antibacterial and antioxidant properties when incorporated into product formulations.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Healthier Meat Products

ISBN

978-3-031-78214-5

Počet stran výsledku

14

Strana od-do

99-112

Počet stran knihy

435

Název nakladatele

Springer Nature

Místo vydání

Cham, Switzerland

Kód UT WoS kapitoly

—