Methods of Detecting Meat Species in Food of Animal Origin

An important factor in the detection of falsification is the control of the composition of the meat at each stage of manufacturing the product. The PCR method is based on the study of proteins and meat nucleic acids used in food for the detection of animal species. Another technique is the Elisa method that works on the principle of identification and measurement of the quantity of molecules in a sample. There are several types of Elisa to increase specificity due to differences in structure and sample characteristics. By comparing the two methods used to identify the processed meat product species, Real Time PCR had the highest prediction as results. However, the Elisa method is more time efficient and easier to use. Real Time PCR is effective in identifying processed meat products that require low detection. The Elisa Kit is useful because of the ease of use

Efficiency of Edible Films Containing Bioactive Antimicrobials on Refrigerated Pork Meat

Preserving food is an important link in ensuring their quality; it is always a matter of concern for consumers. Some of the most common microorganisms existing on the surface of refrigerated meat are the Escherichia coli and Listeria monocytogenes. The use of bioactive compounds from psyllium and noni juice could be a way for inactivation of unwanted bacteria and extend the shelf life of chilled meat due to antioxidant and antimicrobial properties of theirs bioactive compounds. The biofilm formed by fusing powdered psyllium with noni juice was tested on the inhibition of microorganisms on chilled meat for 37 days. The HPLC characterization of noni juice showed the presence of ascorbic acid in concentration of 84 mg%.  Data from this study would provide new formulation options for developing antimicrobial packaging films using tea extracts to improve the microbiological safety and quality of pork meat during refrigerated storage

Consumers’ Requirements for Functional Foods

Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors

Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact

Irritable bowel syndrome is a common disorder affecting millions of people worldwide. Because it's not clear what’s causing it, treatment focuses on the relief of symptoms. Over the past few years new alternative treatments with multispecies probiotics have been tested. This paper aims to present the results obtained through sensory analysis of a probiotic prototype drink specially designed for people affected by irritable bowel syndrome, made with fruit and vegetable peels that are usually thrown away and added encapsulated probiotic cells. Nine drink prototypes were produced using apples, sugar beets, grapes, carrots peels and water. The obtained samples were analyzed using the nine point hedonic scale test and a panel consisting of 60 potential consumers. Analyzing the data, a recipe meeting most expectations of potential consumers was suggested. The study revealed that the analyzed probiotic prototype drinks can become an alternative to current products on the market, having positive feedback from the sensory analysis panel.Â