Scientific challenges in modeling mastication of meat using engineering tools

This paper gives an overview of scientific challenges that may occur while performing modelling meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges, Failure Mode and Effect Analysis method has been employed to assess six engineering tools often used in analyzing different perspectives of food oral processing. As a result, a risk priority number comprising of severity of the failure, occurrence probability of a failure and difficulty to detect the failure has been calculated. Results show that finite element method and emotion detection are two tools with highest levels of risks. The first method is a known engineering solution used for analyzing different types of materials, but when it comes to meat as a very complex and anisotropic material, risk of inadequate calculations is high. Emotion detection is not so much dependent on meat as a product consumed but on imperfections of software and risk of recognizing false emotions is high. Findings indicate that more research is needed for a more sophisticated use of these engineering tools. Further studies should include other engineering models that simulate meat breakdown during mastication, the role of saliva and jaw movement with the aim to carry out full modelling of mastication of an average meat consumer.This paper gives an overview of scientific challenges that may occur while performing modelling meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges, Failure Mode and Effect Analysis method has been employed to assess six engineering tools often used in analyzing different perspectives of food oral processing. As a result, a risk priority number comprising of severity of the failure, occurrence probability of a failure and difficulty to detect the failure has been calculated. Results show that finite element method and emotion detection are two tools with highest levels of risks. The first method is a known engineering solution used for analyzing different types of materials, but when it comes to meat as a very complex and anisotropic material, risk of inadequate calculations is high. Emotion detection is not so much dependent on meat as a product consumed but on imperfections of software and risk of recognizing false emotions is high. Findings indicate that more research is needed for a more sophisticated use of these engineering tools. Further studies should include other engineering models that simulate meat breakdown during mastication, the role of saliva and jaw movement with the aim to carry out full modelling of mastication of an average meat consumer

Meat supply chain in the perspective of UN SDGs

This paper presents an overview of the meat supply chain in the perspective of main UN sustainable development goals (SDGs). To perform this overview, meat supply chain was presented with five main stakeholders (livestock farmers, slaughterhouses, meat processors, retailers and consumers). As this chain is specific, four SDGs have been revealed as most important, as follows: SDG6 — Clean water and sanitation; SDG7 — Affordable and clean energy; SDG12 — Sustainable consumption and production; SDG13 — Climate action. Discussion and literature review was performed for each of the four UN SDGs. In addition, other UN SDGs of interest for this supply chain have been briefly presented

Sustainability of animal origin food waste in Serbia

This research analysed attitudes related to food waste sustainability and estimated amounts of animal origin food waste and food packaging waste discarded in Serbia. The field survey covered 494 respondents from Belgrade, Serbia. Results present their degree of agreement with nine selected food waste sustainability statements and their reported quantities of discarded animal origin food waste and food packaging waste. Our study showed respondents have a higher rate of agreement related to the negative social and environmental dimensions of food waste, while they have no opinions associated with the economic dimensions. Regarding animal origin food waste quantities, it is estimated that households dispose around 200 g of waste every week (11.3 kg per year) and slightly under 30 different pieces of food packaging. On an annual basis, 7,234 tons of CO2 emissions can be associated with animal origin food waste and 706.4 tons with food packaging waste in Serbia

Evaluación de la inuencia del ciclo vital en la producción de los productos de carne de cerdo sobre el medio ambiente

The objective of this paper was to assess the environmental performance of the production of pork products in Serbia. Life cycle assessment calculations have been performed to identify and quantify the environmental impacts from a cradle-to-grave perspective covering four subsystems: ‘pig housing farm’, ‘slaughterhouse’, ‘meat processing plant’ and ‘waste and waste water treatment’. Structured survey has been conducted in order to collect life cycle inventory input data. Six environmental impact potentials were calculated in this study: global warming potential, acidification potential, eutrophication potential, ozone layer depletion, photochemical smog and human toxicity. The global warming potential associated with the production of 1 kg of pork products is 9.04 kg CO2eq. Acidification potential within the pork meat chain is 9.874 x 10-3 kg SO2eq while the eutrophication potential is 0.0151 kg PO4eq. The largest contributor to the environmental profile of meat production within the pork meat chain is the production of feed and manure management. Contributions of the processing plants are mainly due to water and energy requirement and use of refrigerants in the cold chain.Cilj je ovog rada bio procijeniti utjecaj proizvodnje proizvoda od svinjetine u Srbiji na okoliš. Izračuni za procjenu životnog ciklusa provedeni su kako bi identi.cirali i kvanti.cirali utjecaj na okoliš po načelu „od kolijevke do groba“, koji obuhvaća četiri podsustava: ‘farmu za uzgoj svinja’, ‘klaonicu’, pogone za preradu mesa’ i ‘pogon za zbrinjavanje otpada i otpadnih voda’. U cilju prikupljanja ulaznih podataka inventara životnog ciklusa provedeno je strukturirano istraživanje. Navedenim smo istraživanjem procijenili šest potencijalnih utjecaja na okoliš: potencijal globalnog zatopljenja, potencijal akiseljavanja, potencijal eutro.kacije, potencijal razaranja ozona, potencijal stvaranja fotokemijskog smoga i toksičnost za čovjeka. Potencijal globalnog zatopljenja povezan s proizvodnjom 1 kg proizvoda od svinjetine iznosi 9,04 kg CO2Eq. Potencijal zakiseljavanja unutar lanca svinjskog mesa iznosi 9,874 x 10-3 kg SO2Eq, a potencijal eutro.kacije 0,0151 kg PO4Eq. Na okoliš u lancu svinjskog mesa tijekom proizvodnje najviše utječu proizvodnja stočne hrane i upravljanje gnojivom. Utjecaj pogona za preradu uglavnom se odnosi na zahtjeve za vodu i energiju te uporabu rashladnih sustava u hladnom lancu.Ziel dieser Arbeit war es, den Ein!uss der Herstellung von Schweine!eischprodukten in Serbien auf die Umwelt zu bewerten. Berechungen für die Bewertung des Lebenszyklus wurden vorgenommen, um die Umweltein!üsse zu identi.zieren und quanti.zieren, nach dem Grundsatz „von der Wiege bis zum Grabe“, der vier Teilsysteme umfasst: ‘Schweinezuchtbetrieb’, ‘Schlachtbetrieb’, ‘Fleischverarbeitungsbetrieb’ und ‘Abfall- und Abwasserentsorgungsbetrieb’. Um Eingangsdaten über das Lebenszyklusinventar zu sammeln, wurde eine strukturierte Untersuchung durchgeführt. In der genannten Untersuchung haben wir sechs potentielle Umweltein!üsse ausgewertet: Potential der globalen Erwärmung, Potential der Versauerung, Potential der Eutrophierung, Potential der Ozonzerstörung, Potential der Entstehung von Sommersmog und Toxizität für den Menschen. Das Potential der globalen Erwärmung, das mit der Herstellung von 1 kg Schweine!eischprodukten verbunden ist, beträgt 9,04 kg CO2Eq. Das Potential der Versauerung innerhalb der Schweine!eischkette beläuft sich auf 9,874 x 10-3 kg SO2Eq und das Potential der Eutrophierung auf 0,0151 kg PO4Eq. Der größte Ein!uss in der Fleischkette während der Herstellung haben die Produktion von Viehfutter und die Verwaltung von Düngemitteln. Die Auswirkung des Verarbeitungsbetriebs bezieht sich größtenteils auf die Wasser- und Energieanforderungen und den Einsatz von Kühlmitteln in der Kühlkette.Obiettivo di questo studio č quello di valutare l’incidenza della produzione dei prodotti di carne suina sull’ambiente in Serbia. I rilevamenti per la valutazione del ciclo vitale sono stati eseguiti ai .ni dell’identi.cazione e della quanti.cazione dell’incidenza sull’ambiente in base al principio “dalla culla alla tomba”, comprendente quattro sottosistemi: “impianto d’allevamento di suini”, “macello/mattatoio”, “impianto di lavorazione delle carni” e “impianto per lo smaltimento dei ri.uti e delle acque reue”. Ai .ni della raccolta dei dati d’ingresso dell’inventario del ciclo vitale animale, č stata eseguita una ricerca strutturata. Mediante detta ricerca, abbiamo valutato sei potenziali fattori d’incidenza sull’ambiente: il potenziale di riscaldamento globale, il potenziale di acidi.cazione, il potenziale di eutro.zzazione, il potenziale di degrado dell’ozono, il potenziale di creazione dello smog fotochimico e di tossicitŕ per l’uomo. Il potenziale di riscaldamento globale legato alla produzione di 1 kg di prodotti di carne suina č pari a 9,04 kg CO2Eq. Il potenziale di acidicazione nell’ambito della catena di produzione della carne suina č pari a 9,874 x 10-3 kg SO2Eq, mentre il potenziale di eutro.zzazione čpari a 0,0151 kg PO4Eq. Sull’ambiente, nel nell’ambito della catena della carne suina, nel corso della produzione, incidono maggiormente la produzione del mangime e la gestione del concime. L’incidenza dell’impianto di lavorazione delle carni si riferisce in prevalenza alle esigenze di acqua ed energia e all’uso di sistemi di ra#reddamento nella catena del freddo.El objetivo de este trabajo fue evaluar la inuencia de la producción de los productos de carne de cerdo en Serbia sobre el medio ambiente. Los cálculos para evaluar el ciclo vital fueron hechos para identi.car y cuanti.car la inuencia sobre el medio ambiente según el principio ‘’de la cuna a la tumba’’, el cual incluye cuatro subsistemas: ‘la planta para crianza de cerdos’, ‘el matadero’, la planta para el procesamiento de carne’ y ‘la planta para deposito de residuos y aguas residuales’. Fue hecha una investigación estructurada el .n de recoger los datos de entrada del inventario del ciclo vital fue hecha una. Con la investigación mencionada evaluamos seis potenciales impactos sobre el medio ambiente: el potencial de calentamiento global, el potencial de acidi.cación, el potencial de eutro.zación, el potencial de destrucción de la capa de ozono, el potencial de formación de esmog fotoquímico y toxicidad para los seres humanos. El potencial de calentamiento global conectado con la producción de 1 kg del producto de carne de cerdo es 9,04 kg CO2Eq. El potencial de acidi.cación dentro de la cadena de carne de cerdo es 9,874 x 10-3 kg SO2Eq y el potencial de eutro.zación es 0,0151 kg PO4Eq. Dentro de la cadena de carne de cerdo los que más inuyen sobre el medio ambiente son la producción del pienso y la gestión del estiércol. La inuencia de la planta para el procesamiento de carne se re.ere principalmente a la demanda de agua y energía, y el uso de los sistemas de enfriamiento en la cadena de frío

Consumers’ purchasing habits and food poisoning risk - A portuguese survey

In the Western countries, despite tight food safety legislation, food poisoning episodes are still quite frequent. According to the European legislation, it is mandatory for all European member states the annual reporting of information on food-borne outbreaks. In Portugal, the National Institute of Health (INSA) notifies each year the European Food Safety Authority (EFSA) about the data of the foodborne outbreaks occurred in Portugal, namely information about the pathogenic microorganism responsible, the food products involved and the places where the contamination or consumption have occurred. The aim of this research was to evaluate the Portuguese consumer knowledge about food products commonly responsible for poisoning outbreaks, and witch pathogenic microorganisms are most associated to those food poisoning episodes. In 2017, the Department of Food and Nutrition (DAN) of INSA, carried out laboratory research on 18 outbreaks of food-borne infections that occurred in Portugal which caused 323 cases of illness and involved 145 hospitalizations, with no deaths being reported. Also, we were collecting information through a questionnaire, which was disclosed in the google forms online platform. Ethical issues were respected in the design and application of the questionnaire, and validated by the CERNAS Research Centre. The questionnaire was approved by the Ethics Committee at the Polytechnic Institute of Viseu, in June 2021 with reference 52/ SUB/2021. The data was collected between June of 2021 and January of 2022, involving 350 adult participants that voluntarily answered the questionnaire. Data analysis was made using Excel. In the EFSA report of 2017, a total of 5,079 foodborne outbreaks were reported. In these events, Salmonella spp. was the commonest detected agent, causing one out of seven outbreaks. Also, Salmonella spp. in eggs and in meat and meat products were identified as the highest risk agent/food pairs. Concerning the place where the food was prepared or consumed, 75% were in public places (institutions, residential, canteens, school bars, schools, colleges, kindergartens, day-care centers, restaurants, hospitals, and nursing homes) and 25% at home, i.e. all the patients involved belonged to the same household. The major foodborne pathogens, associated food vehicles, include: Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Listeria monocytogenes is able to grow at temperatures approaching 0 0 C, and is responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. The results show that consumers are quite well informed about food contamination by pathogenic microorganism. They consider products like eggs, meat, and dairy products, as having the greatest risk to the health of consumers and identify the salmonella as the microorganism most associated to those contamination.info:eu-repo/semantics/publishedVersio

Food safety and environmental risks based on meat and dairy consumption surveys

This paper gives an overview of the possibilities of using meat and dairy consumption studies in food safety and environmental risk scenarios. For both types of risk-based scenarios, common denominators are consumption patterns such as frequency and quantity of consumed food, demographic profile of consumers and food safety hazard or environmental impact of a specific type of food. This type of data enables development of simulation models where the Monte Carlo method is considered as a useful mathematical tool. Synergy of three dimensions - field research used in consumption studies, advanced chemometric tools necessary for quantifying chemical food safety hazards or environmental impacts and simulation models - has the potential to adapt datasets from various sources into useful food safety and/or environmental information

Color measurement of animal source foods

Rapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between these two approaches. The color returned by the CVS had a close resemblance to the perceived color of the animal source foods, whereas the colorimeter returned not typical colors. The effectiveness of the CVS is confirmed by the study results. Considering these data, it could be concluded that the colorimeter is not representative method for color analysis of animal source foods, therefore, the color read by the CVS seemed to be more similar to the real ones

Exposure assessment to essential elements through the consumption of canned fish in Serbia

The aim of this study was to provide a quantitative exposure assessment to essential elements through the consumption of canned fish in Serbia. This objective was fulfilled by analyzing content of essential elements in canned fish and by using data from a food consumption survey. Consumption survey of canned fish was designed and performed to general principles and EFSA guidelines on data collection of national food consumption. The questionnaire was performed on 1,000 respondents during 2018. Determination of copper, zinc and iron levels were performed on 454 canned fish and seafood samples divided into four groups (canned tuna, canned sardines, canned other sea fish and canned seafood) during five consecutive years (2014–2018). This study showed significant association between sex, BMI and weight and consumption patterns. Obtained average weekly consumption of canned fish confirms our assumption that consumption of canned fish is significant in Serbia. Zinc and iron were found in all 454 samples (100%), and copper in 222 samples (48.9%). The average obtained concentration in all samples were 1.268 mg kg–1 for Cu, 5.661 mg kg–1 for Zn and 9.556 mg kg–1 for Fe. The highest concentration for all three minerals were found in canned sardines (Cu — 6.49 mg kg–1, Zn — 37.2 mg kg–1 and Fe — 21.8 mg kg–1). Obtained mean exposure to intake of copper, zinc and iron from canned fish was 1.2241 μg/kg bw/day, 5.4634 μg/kg bw/day and 9.2231 μg/kg bw/day, respectively. Exposure of Serbian population to zinc, copper, and iron through consumption of canned fish is less than recommended daily reference intakes and there is no risk of reaching toxic levels by consuming fish

Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage