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

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

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

An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products

The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p lt 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage

Quality costs in a fruit processing company: a case study of a Serbian company

Quality costs represent an indicator associated with the achievement or non-achievement of quality. The objective of this study was to evaluate the values and structures of quality costs in a Serbian fruit processing company, to calculate the total quality cost index and analyse allocation of the costs related to quality and food safety. A structured survey in a selected company has been performed in order to collect data. Financial and management system documentation have been reviewed for a period of four years. A prevention-appraisal-failure quality cost model was used in determining, categorizing, processing and analysing the results. In 2008, 2009 and 2010 the quality costs were 49.66, 44.99 and 57.35 (sic)/tonnes, respectively. During the observed period, the structure of costs changed. Prevention and failure costs increased while appraisal costs decreased. The total quality cost index increased from 1.94% in 2008 to 2.58% in year 2010. Results confirmed that the total quality cost index were within the published range of values for the food industry. The distribution of costs changes due to various factors such as additional legal and customer requirements related to food safety and quality, economic crisis and maturity of implemented management systems

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO(2)e/week, 2.42 g SO(2)e/week and 8.70 g PO(4)e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food