Background: Minced meat is a valuable source of nutrients, but it is vulnerable to contamination by microorganisms commonly present in the environment. In addition, there is a risk of adulteration with cheaper meat sources, which can be harmful to consumers.
Aim: It is crucial to identify meat adulteration with distinct microbiological analysis for legal, economic, religious, and public health purposes.
Methods: A total of 100 minced meat samples were collected from several markets in Sharkia Governorate, Egypt. These samples were then subjected to bacteriological testing and an advanced multiplex PCR method. This method enables the detection of bovine, equine, porcine, and dog species in meat samples with just one step.
Results: The adulterated samples had a higher total bacterial count and pH values compared to pure bovine meat. These differences in bacterial count and pH values were statistically significant, with values of 0.843 (log) and 0.233, respectively. The frequency of occurrence was 13%, and the O111 serotype was predominant in the adulterated samples. and were isolated with prevalence rates of 3% and 29%, respectively. Besides, the SYBR-green multiplex real-time PCR assay used in this study detected adulteration with dog, equine, and porcine meats in the examined samples at rates of 9%, 5%, and 4%, respectively.
Conclusion: This method provides a sensitive and specific approach to detect issues related to well-being and safety.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11018440 | PMC |
| http://dx.doi.org/10.5455/OVJ.2024.v14.i1.35 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat.
J Texture Stud
February 2025
Institute for Advanced Biosciences, Keio University, Tsuruoka, Japan.
The increasing demand for protein-rich, plant-based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant-based fibrils and electrospun silk fibroin fibers have been explored for texture enhancement and scaffolding in both meat analogs and cell-based meats, the use of wet-spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet-spun recombinant fibroin fibers to enhance the textural properties of meat analogs.
View Article and Find Full Text PDFScreening Zinc Protoporphyrin-Forming Lactic Acid Bacteria to Replace Nitrite in Meat Products.
Foods
November 2024
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Seventeen strains of LAB (lactic acid bacteria) were screened for their ability to form ZnPP (zinc protoporphyrin) by measuring fluorescence intensity. Three strains ( JX11, MDJ8, and Q) exhibited notable ZnPP-forming ability. The ferrochelatase enzyme activity of JX11 was significantly higher than that of the other two strains ( < 0.
View Article and Find Full Text PDFAvailability, price and nutritional assessment of plant-based meat alternatives in hypermarkets and supermarkets in Petaling, the most populated district in Malaysia.
PLoS One
December 2024
Department of Biological Sciences, School of Medical and Life Sciences, Sunway University, Subang Jaya, Selangor, Malaysia.
This study investigated the availability, price, nutritional composition, and quality of plant-based meat alternatives (PBMAs) in supermarkets and hypermarkets in Petaling, the most populated district in Malaysia. The survey covered 85 stores through on-site visits, identifying 251 unique PBMA products from 42 brands. The PBMAs were categorized into nine groups: Burgers/Patties, Coated Meat, Luncheon Meat, Minced Meat, Pastries, Pieces/Chunks/Fillets/Strips, Prepacked Cooked Meals, Sausages, and Seafood Balls/Cakes/Meatballs.
View Article and Find Full Text PDFAnalysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia.
Vet World
October 2024
Animal Products Quality Testing and Certification Center, Directorate General of Animal Husbandry and Animal Health, Ministry of Agriculture of the Republic of Indonesia, Tanah Sereal District, Bogor, Indonesia.
Background And Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health. Sausages, which are processed meats derived from a blend of minced meats that obscure the original muscle's morphological features, are particularly prone to adulteration, making the visual detection of fraud more challenging. The research aimed to detect and measure the proportion of pork, chicken, buffalo, and beef DNA in commercially available processed meat packaged, labeled, and sold as "beef sausages" in Makassar, Indonesia.
View Article and Find Full Text PDFResearch progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review.
Food Res Int
November 2024
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Article Synopsis
- Meat is rich in essential nutrients but is highly perishable, making it susceptible to spoilage and pathogenic microorganisms, particularly Pseudomonas species.
- The meat industry commonly uses chemical preservatives to combat microbial growth, but increasing consumer concerns about their safety have led to interest in alternative preservation methods.
- Natural preservatives, like lactic acid bacteria and their metabolites, show promising bioprotective properties against spoilage and pathogens, though more research is needed to assess their effectiveness in various meat products under different conditions.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!