A continuous ultrasound-assisted extraction system connected to a flow injection manifold has been used for the on-line determination of zinc in meat samples by flame atomic absorption spectrometry. An experimental design was used for the optimisation of the continuous manifold. This flow injection methodology allowed a sampling frequency of ca. 80 samples per hour with a relative standard deviation for the whole procedure of 0.3% (for a sample containing 163.6mugg(-1) Zn). The detection limit was 0.6mugg(-1) for a sample amount of 5mg. Accurate results were obtained by measuring certified reference materials (BCR-186 (pig kidney) and BCR-184 (bovine muscle)). The analytical procedure was applied to different real meat samples with satisfactory results.
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http://dx.doi.org/10.1016/j.talanta.2004.12.019 | DOI Listing |
Int J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-58, Rinkuourai-kita, Izumisano, Osaka 598-8531, Japan; Graduate School of Veterinary Science, Osaka Metropolitan University, Osaka, Japan; Asian Health Science Research Institute, Osaka Metropolitan University, Osaka, Japan; Osaka International Research Center for Infectious Diseases, Osaka Metropolitan University, 1-58, Rinkuourai-kita, Izumisano, Osaka 598-8531, Japan. Electronic address:
Since cefixime and tellurite are known to inhibit most bacteria belonging to Enterobacterales, we found that addition of tellurite inhibited E. albertii growth in Luria Bertani broth but not in tryptic soy broth (TSB), and addition of phosphate and soy peptone enhanced E. albertii growth in TSB in presence of tellurite.
View Article and Find Full Text PDFPLoS One
January 2025
Department of Nutrition and Public Health, Faculty of Health and Sport Science, University of Agder, Kristiansand, Norway.
Background: Knowledge about the diet quality among youth who follow different types of plant-based diets is essential to understand whether support is required to ensure a well-planned diet that meets their nutritional needs. This study aimed to investigate how food groups, macronutrient intake, and objective blood measures varied between Norwegian youth following different plant-based diets compared to omnivorous diet.
Methods: Cross-sectional design, with healthy 16-to-24-year-olds (n = 165) recruited from the Agder area in Norway, following a vegan, lacto-ovo-vegetarian, pescatarian, flexitarian or omnivore diet.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
January 2025
National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.
The formation and occurrence of acrylamide in carbohydrate-rich foods has been extensively studied over the course of the past few decades. However, the emergence of plant-based meat alternatives presents a new challenge in this field. The aim of this study was to evaluate the levels of acrylamide in commercially available plant-based meat alternatives before and after heat treatment.
View Article and Find Full Text PDFPoult Sci
January 2025
State Key Laboratory of Livestock and Poultry Breeding, Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou 510000, PR China. Electronic address:
Good skin quality not only improved carcass quality but also increased consumer demand for fresh poultry meat. This study aimed to investigate the developmental changes in skin growth and quality of Pekin ducks during 1-6 weeks of age. The skin samples were collected from the breast, back, and thigh tissues of six male ducks at the end of each week.
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