Optimization of pasteurization of meat products using pasteurization values (p-values)

Abstract This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.</jats:p

Relationships between broiler final weights and microbiota of certain segments of the intestine

Abstract Only healthy animals can expect good production results. Gastrointestinal tract (GIT) health is of particular importance in broilers. GIT health has been protected by antibiotics as growth promoters for years. Since their use is forbidden, alternatives are required. One alternative is the use of medium chain fatty acid (MCFA) in broiler nutrition, in order to ensure the health of digestive tract, that is, prevent the activity of pathogenic bacteria, coccidias and viruses. Today, commercial MCFA supplement is used on the market in nutrition of broilers and piglets. Previous experiences of using MCFA in nutrition of broilers suggest that MCFA can be used as a substitute for antibiotics. In the duodenum of experimental broilers (a group of birds fed with added MCFA), the numbers of Enterococcus spp. and E. coli were significantly correlated with bird weight, but this was not the case in other intestinal segments (ileum or caecum).</jats:p

Examination of meat preparations in order to control process hygiene in retail

Abstract The production and trade of meat preparations (minced meat and semi-finished meat products, including fresh sausages) are registering significant annual increases in Serbia. There is an increasing number of specialized plants, as well as suppliers who directly supply consumers with this type of meat preparation. The aim of this paper is to determine the microbiological risks in the meat preparations production process by taking samples from retail facilities in order to verify HACCP compliance. HACCP systems and good hygiene practices as their pre-requisite programs, require food business operators to identify potential hazards that threaten product safety in order to eliminate or control them. Over 27 months, 297 samples of meat preparations were taken from nine retail stores. Escherichia coli was detected in 5% (16/297) of the meat preparations, and Salmonella spp. were found in 1.6% (5/297). The results obtained are signals for initiating corrective measures in the production processes and improving current sanitary procedures.</jats:p

Problems in determining the nutrition declaration for unpacked meat products – example of domestic cooked sausage

Abstract This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.</jats:p

Long-term prognostic impact of new-onset atrial fibrillation in patients with preserved and mildly reduced ejection fraction following myocardial infarction

Abstract Funding Acknowledgements Type of funding sources: None. Background/aim It is well known that atrial fibrillation (AF) significantly increases risk of short- and long-term mortality in patients with ST-elevation myocardial infarction (STEMI), especially in those with reduced left ventricular ejection fraction (EF), but its prognostic impact in patients with STEMI and preserved or mildly reduced EF is not well defined. The aim of this study was to analyse the prognostic impact of new-onset AF on long-term mortality in patients with preserved and mildly reduced EF after STEMI. Method we included 1874 consecutive STEMI patients treated with primary percutaneous coronary intervention (pPCI). New-onset AF was defined as electrocardiographic or monitoring evidence of a AF lasting at least 30 seconds in patients with no medical history of previous AF. Echocardiographic examination was performed before discharge, EF was calculated using bi-plane method. Preserved EF was defined as ≥50% and midly reduced EF was defined as EF 41-49%. Patients with cardiogenic shock at admission and patients with previous AF of any form (paroxysmal, persistent or permanent) were excluded. The follow-up period was 6 years. Results Among all analysed patients 491 (26.6%) patients were women and 1375 (73.4%) were men. The median age of all analysed patients was 58 (IQR 46, 69) years and median EF was 52% (IQR 45%, 57%). New-onset AF was registered in 78 (4.2%) patients. Among them 27 (34.6%) patients had AF at admission and 51 (65.4%) patients develop AF later at a median time 4 (IQR 1, 25) hours. Median duration of AF was 17 (IQR 6, 25) hours. All of the analyzed patients with new-onset AF were converted into sinus rhythm with medication (amiodarone) or they converted spontaneously upon myocardial revascularization. As compared with patients without AF, those with AF were older and presented more often with Killip class II and III; they had lower systolic blood pressure and creatinine clearance at admission; they had more often 3-vessel coronary artery disease (at initial angiogram), preprocedural flow TIMI=0 and postprocedural flow TIMI&amp;lt;3. EF values were similar among patients with and without AF 50% (IQR 44%, 55%) and 51% (IQR 45%, 55%) respectively, p=0.93. Six-year mortality was significantly higher in patients with new-onset AF as compared with patients without AF (14.1% vs 2.6%, respectively, p&amp;lt;0.001) as shown in Figure 1. In Cox regression model new-onset AF was an independent predictor of 6-year mortality–HR 4.53 (95% CI 2.29-8.94), p&amp;lt;0.001. Other independent predictors for 6-year mortality were older age, Killip class II and III at admission and baseline creatinine clearance &amp;lt;60ml/min/m2. Conclusion New-onset AF was a strong indepedent predictor for 6-year mortality in analyzed patients with preserved and mildly reduced EF after STEMI. </jats:sec

Assessment of sensory and chemical parameters of tea sausage

Abstract In the former Yugoslavia, the production of tea sausage started just over half a century ago. This type of sausage is mostly industrially produced, which means the quality of this product is not standardised, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of tea sausage were examined. Two types of tea sausage were made, which differed depending on the percentage of different categories of pork meat, while the amount of beef meat, solid fat tissue and other ingredients were the same. The results obtained show the average scores for all tested sensory properties almost equal. Chemical results show that tea sausage-group 1 had higher protein content (27.96%) than tea sausage-group 2, which had 25.25 % protein in meat, while the content of collagen in meat protein was similar in the two sausage groups. Moisture in these sausages was less than 35%, while the values of other parameters were similar. This study demonstrated that different quantity and quality of pork meat could influence the sensory properties and chemical composition of tea sausage.</jats:p