Assessing quality parameters in dry-cured ham using microwave spectroscopy

Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples. These chemical parameters were also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Results indicate that microwave spectroscopy may be a promising technique for determination of water activity, salt content and water content in dry-cured ham using either reflected or transmitted signals

Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat

Water activity (aw) describes the amount of free water available in a matrix for growth of microbiological pathogens and spoilage flora. It is used to predict the safety of food products, and has particular importance for dry-cured meat manufacturers. Results from tests on dry-cured pork (n = 83) demonstrate a high degree of correlation (R2 = 0.909) with current industry standard equipment. System accuracy at the 95% confidence interval (0.0125) is comparable with existing equipment available to industry. However, the added advantage of the microwave sensor to enable rapid and non-destructive measurement means that it could be used for day-to-day monitoring and optimization of products within the dry-cured meat value chain. This would reduce per-product operating costs and waste, in addition to facilitating recipe development (e.g., reduced salt)

Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries

The overall objectives of meat inspection are to contribute to food safety, animal welfare, and animal health. In the European Union (EU), there is a request for a modernised meat inspection system that addresses these objectives in a more valid, feasible and cost-effective way than does the traditional system. One part of the modernisation deals with the coding system to register meat inspection findings. Although unified standards are set at the EU level for judgement criteria regarding fitness of meat for consumption, different national systems are in force. The question is the extent of the differences and whether there is a basis for harmonisation. To investigate this, information was gathered about the code systems in Denmark, Finland, Germany, Italy, Norway, Portugal and Spain. Moreover, meat inspection data covering pigs slaughtered in 2019 were collected. A comparison of the number of codes available, the terminology and the frequencies of the findings registered was undertaken. Codes with a similar meaning were grouped. Hereby, two lists were compiled showing the most common codes leading to total and to partial condemnation. Substantial variations in the percentage of condemned pigs and in the terms used were identified, and possible reasons behind this are discussed. Moreover, a strengths-weaknesses-opportunities-threats (SWOT)-like analysis was applied to the coding systems. Finally, the reasons for unfitness of meat given in the EU Food Inspection Regulation 2019/627 were compared to the national code lists. The results show the systems in force varied substantially, and each system had its advantages and disadvantages. The diverse terminology observed made it a challenge to compare data between countries. Development of harmonised terminology for meat inspection findings is suggested, enabling comparison of data between abattoirs, regions, and countries, while respecting the national epidemiological situation, the local food safety culture, and the trade agreements in force.Peer reviewe

Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries

The overall objectives of meat inspection are to contribute to food safety, animal welfare, and animal health. In the European Union (EU), there is a request for a modernised meat inspection system that addresses these objectives in a more valid, feasible and cost-effective way than does the traditional system. One part of the modernisation deals with the coding system to register meat inspection findings. Although unified standards are set at the EU level for judgement criteria regarding fitness of meat for consumption, different national systems are in force. The question is the extent of the differences and whether there is a basis for harmonisation. To investigate this, information was gathered about the code systems in Denmark, Finland, Germany, Italy, Norway, Portugal and Spain. Moreover, meat inspection data covering pigs slaughtered in 2019 were collected. A comparison of the number of codes available, the terminology and the frequencies of the findings registered was undertaken. Codes with a similar meaning were grouped. Hereby, two lists were compiled showing the most common codes leading to total and to partial condemnation. Substantial variations in the percentage of condemned pigs and in the terms used were identified, and possible reasons behind this are discussed. Moreover, a strengths-weaknesses-opportunities-threats (SWOT)-like analysis was applied to the coding systems. Finally, the reasons for unfitness of meat given in the EU Food Inspection Regulation 2019/627 were compared to the national code lists. The results show the systems in force varied substantially, and each system had its advantages and disadvantages. The diverse terminology observed made it a challenge to compare data between countries. Development of harmonised terminology for meat inspection findings is suggested, enabling comparison of data between abattoirs, regions, and countries, while respecting the national epidemiological situation, the local food safety culture, and the trade agreements in force

Clonal Differences between Non-Typhoidal Salmonella (NTS) Recovered from Children and Animals Living in Close Contact in The Gambia

Salmonellosis is a neglected tropical disease causing serious dysentery and septicaemia particularly in young infants, elderly and immunocompromised individuals such as HIV patients and associated with substantial mortality in developing countries. Salmonellosis also constitutes a major public health problem as it is considered the most widespread bacterial zoonosis of food origin throughout the world. Many epidemiological data exist from developed countries concerning transmission of Non-Typhoidal Salmonella (NTS) but few are available from developing countries. In addition few studies in sub-Saharan Africa have considered the interface between humans and their environment in relation to animals present in the household and food hygiene. This study describes the prevalence of NTS among fourteen Gambian children and 210 domestic animals living in close proximity (household) to the children in a rural setting in The Gambia. We found that the domestic animals living in the same household as patients carried different NTS serovar and genotypes; indicating that zoonotic transmission does not occur in our setting. This study provides baseline data for future studies of transmission of NTS in rural Africa

Apparatus and Method for Measuring Water Activity in Food Products

The present subject matter relates generally to apparatus and methods for monitoring water activity in food products. More specifically, the apparatus and methods disclosed relate to using electromagnetic spectroscopy to determine water activity in food products

Carcase grading reflects the variation in beef yield – a multivariate method for exploring the relationship between beef yield and carcase traits

Beef carcases in Europe are classified as a proxy for the quantity and ratio of tissues, commonly referred to as yield. It is important that proxies accurately measure yield as they contribute to financial transactions between abattoirs and producers. The main purpose of the study was therefore to examine the ability of EUROP carcase classification to explain the variation in yield. Furthermore, the effect of breed, as a confounder, was also examined. A multivariate definition of yield separating the carcase into six product categories was utilised as a response in a linear regression analysis. The conclusion was that EUROP and carcase features explain the majority of yield variation. Breed has an effect on yield beyond what is explained by carcase features including classification. The magnitude of the breed effects varies with breed and product category