Modelovanje oralnog procesiranja čvrste hrane korišćenjem metoda Quality Function Deployment

This paper shows a model for food oral processing using quality function deployment. Modelling consists of two phases. In the first phase, authors constructed a generic flow chart of solid foods oral processing, based on which five oral processing quality demands were derived. These five characteristics were inputs in the second phase where a house of quality has been constructed translating oral processing characteristics into useful information for research and development of solid food. As a conclusion, authors suggest methods to validate this model with the aid of a qualified sensory panel and results of a consumers' survey. When validated, this method can be of interest in the product development process, especially for developing special purpose products such as food for denture wearers, food for healthy aging or food for sportsmen.U ovom radu prikazan je model oralnog procesiranja primenom metoda planiranja kvaliteta usmerenog ka potrebama kupaca (QFD - Quality Function Deployment). Modelovanje se sastojalo iz dve faze. U okviru prve faze, autori su predstavili uopšteni dijagram toka oralnog procesiranja čvrste hrane. Na osnovu njega, izvedeno je pet zahteva za kvalitetom. Ovih pet karakteristika predstavljaju ulaze u drugu fazu koju čini kuća kvaliteta koja je konstruisana kako bi se prevele karakteristike oralnog procesiranja u informacije koje bi mogle biti od koristi pri istraživanju i razvoju čvrste hrane. Kao zaključak, autori predlažu metode za validaciju ovog modela uz pomoć kvalifikovanog senzornog panela i istraživanja stavova potrošača. Kada se validira, ova metoda može biti korišćena i u procesu razvoja novog proizvoda, posebno za razvoj proizvoda posebne namene kao što su hrana za nosioce proteza, hrana za zdravo starenje ili hrana za sportiste

How do food safety tools support the animal origin food supply chain?

This study gives on overview of food safety tools that have been developed recently through the perspective of the animal origin food supply chain. It introduced some expected food safety legal issues, new technological outbreaks, food safety culture outlined in latest versions of food safety management system standards and tools applicable for the entire supply chains. Finally, the paper briefly shows some incentives associated with food safety and Covid-19 as well as the role of UN Sustainable Development Goals in animal origin food

Cómo mejorar la cadena de carne: revisión de los criterios

Ovaj rad daje pregled postojećih metodologija koje se primjenjuju za procjenu lanca mesa. Ovisno o ulozi proizvođača u samom lancu, vrsti procjene i kriterijima ocjenjivanja, autori su analizirali različite sustave i postupke usmjerene poboljšanju sigurnosti hrane i značajki kvalitete u proizvodnji mesa. Uloga pojedine tvrtke mesne industrije u lancu mesa utječe na provođenje očekivanih kriterija za sigurnost i/ili kvalitetu hrane. Autori su identificirali razne međunarodne norme koje se odnose na navedene zahtjeve i procijenili ih primjenom akreditiranih i neakreditiranih programa. Ovisno o vrsti audita (prve, druge i treće strane), autori su istraživali glavne sudionike i njihovu ulogu u procesu procjene. Naposljetku, autori su analizirali zakonske zahtjeve i metodologiju za procjenu pravne usklađenosti, koji se odnose na sigurnost mesnih proizvoda.This paper gives an overview of present methodologies in assessing the meat chain. Depending on the role in the meat chain, types of assessments and assessment criteria, authors analyzed various schemes and practices that are focused on improving food safety and quality aspects of meat production. Role of the meat company in the meat chain influences food safety and / or quality criteria that are expected to be implemented. Regarding these requirements, authors recognized various international standards, assessed through accredited and unaccredited schemes. Depending on the type of audits (first, second and third party) authors explored the main participants and their role in the assessment process. Finally, authors analyzed legal requirements and methodologies for assessing legal compliance focused on safety of meat products.Diese Arbeit gibt eine Übersicht über die Methodologien, die bei der Bewertung der Fleischkette zur Anwendung kommen. In Abhängigkeit von der Fleischkette, der Art der Bewertung und den Bewertungskriterien haben die Verfasser diverse Systeme und Verfahren zur Steigerung der Lebensmittelqualität und der Qualitätsmerkmale in der Fleischproduktion ausgewertet. Die Rolle einzelner Fleischbetriebe in der Fleischkette wirkt sich auf die Umsetzung der erwarteten Kriterien der Lebensmittelsicherheit und/oder deren Qualität aus. Die Verfasser haben verschiedene internationale Normen identifiziert, die sich auf die genannten Kriterien beziehen; diese Normen wurden anhand von akkreditierten und nicht akkreditierten Programmen bewertet. Abhängig vom Typ des Audits (internes Audit, Lieferantenaudit und Zertifizierungsaudit) haben die Verfasser die Hauptakteure und ihre Rolle im Bewertungsverfahren untersucht. Schließlich haben die Verfasser die gesetzlichen Anforderungen und die Methodologie für die Beurteilung der rechtlichen Konformität ausgewertet, die die Sicherheit von Fleischprodukten betreffen.Il presente studio offre un quadro delle metodologie applicate alla valutazione della filiera della carne. In base al ruolo nella filiera della carne, al tipo di valutazione e ai criteri di valutazione, gli autori hanno analizzato differenti sistemi e procedimenti diretti al miglioramento della sicurezza della carne e delle caratteristiche qualitative nella produzione della carne. Il ruolo di singole aziende dell’industria della carne nella filiera della carne incide sull’attuazione dei criteri attesi per la sicurezza e/o la qualità alimentare. Gli autori hanno identificato differenti norme internazionali che si riferiscono ai suddetti requisiti, valutandoli con l’applicazione dei programmi accreditati e non accreditati. A seconda del tipo di audit (di prima, seconda o terza parte), gli autori hanno analizzato i principali attori ed il loro ruolo nel processo valutativo. Infine, gli autori hanno anche analizzato i requisiti di legge e la metodologia per la valutazione della compliance normativa che si riferisce alla sicurezza dei prodotti a base di carne.Este estudio da la revisión de la metodología aplicada para la evaluación de la cadena de carne. Los autores analizaron diferentes sistemas y procedimientos dirigidos a la mejora de la seguridad de los alimentos y a las características de calidad en la producción de carne, dependiendo tanto de la función en la cadena de carne como del tipo y de los criterios de la evaluación. La función de cada empresa en la industría cárnica en la cadena de carne influye sobre la realización de los criterios esperados de la seguridad y/o sobre la calidad de los alimentos. Los autores identificaron varias normas internacionales que son relativas a las demandas mencionadas e hicieron la evaluación aplicando los programas acreditados y no acreditados. Dependiendo del tipo de la auditoria (primeros, segundos y terceros), los autores investigaron los participantes principales y sus funciones en el proceso de la evaluación. Finalmente, los autores analizaron los requisitos legales y la metodología para la evaluación del cumplimiento legal, relativos a la seguridad de los productos cárnicos

Use of engineering tools in modelling first bite-case study with grilled pork meat

This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat

The present study analyzes pungency stimuli during mastication and after swallowing through three perspectives: oral processing, sensory perception and emotion detection. Results may be used by food scientists in understanding different effects that occur while consuming pungent food. Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity

The feasibility of pulsed light processing in the meat industry

Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level

Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

AimsThis paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. Methods and ResultsA total of 7545 samples were collected encompassing 2050 from food handlers' (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments. Climatic conditions were evaluated in respect to the outside temperature, pressure, humidity and precipitation. Logistic regression confirmed that the presence of precipitation was associated with an increased likelihood of exhibiting both Enterobacteriaceae and Staphylococcus on HF' hands as well as exhibiting Enterobacteriaceae on both types of FCS. Numerable Enterobacteriaceae and Staphylococcus levels on HF' hands were detected when higher outside temperatures and higher precipitations occurred. Higher outside temperatures were observed when Enterobacteriaceae were detected on both plastics (P lt 005) and stainless steel (P>005). Higher precipitation was observed when Enterobacteriaceae was detected on stainless steel while in contrast, this indicator was detected on plastics in periods with lower precipitation. ConclusionsThis research confirms relationships between hygiene indicators in take-aways and climatic conditions, mostly temperature and precipitation. Significance and Impact of the StudyThis study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions

Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?

The aim of this study was to examine the possibility of tensile-test application at three strain rates (0.01/s and 0.001/s and 0.001/s) on suitable samples of grilled pork meat (musculus psoas major). Differences in the stress-strain curves were observed between the two directions of the muscle fibres (i.e. strain parallel to and transverse to the fibres). However, the strain rate of 0.001/s resulted in the most linear stress-strain curves for strain in both muscle fibre directions. Also, results confirmed that specimens tested transversally to the muscle fibre direction required less stress to fracture. We also concluded that specimens stretch more in the direction transverse to the muscle fibre direction for strain rates of 0.01/s and 0.001/s. Gaining knowledge from different methods of empirical mechanical testing of meat should enhance the possibility of forming material constitutive laws to be used as input to finite element simulations of industrial processes of meat such as cutting or of human oral processing

Food safety knowledge among cadets of Military Academy in Republic of Serbia

The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge. In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified for each question. Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%), compared to cadets living with roommates (43.6%, p≤0.05), while an opposite was determined for FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study pointed out some food safety areas which need further improvement via educational program, but also via media and internet courses, material or short clips

The effect of nisin and storage temperature on the quality parameters of processed cheese

The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 degrees C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 degrees C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry