To the Resolution from the Board of Directions â RDC No 274/05, from the National Agency of Sanitary Vigilance (ANVISA), that approves the âTechnical Regulation for Bottled Water and Iceâ, the salt-added water is a bottled water that is prepared and bottled containing one or more salts, without any addition of sugars, sweeteners, flavors or other ingredients, destined for human consumption. This resolution does not specify the characteristics for identity fixing or the quality of the bottled salt-added water, and has as only requirement that the water used for its prepare is in accord with the microbiological, chemical and radioactive parameters of the âQuality of the Water for Human Consumption Normâ. However, the current Directive No. 2.914/11 from the Ministry of Health does not apply to the salt-added water after its bottling, nor to the water used as raw material for the product. Willing to evaluate the quality of the salt-added water in its two stages of manufacture, (well water, used as raw material and the bottled water, in 20-liter carboys) from salt-added water producer industries from the State of CearÃ, samples were collected in 15 companies, in three distinct periods of time, totalling 270 samples. The microbiological analysis performed were: Determination of Total coliforms and Escherichia coli (Chromogenic substrate technique); Enterococcus, Pseudomonas aeruginosa, Clostridium perfringens (Filtering membrane technique); Heterotrophic bacteria (Culture in Depth technique), and phisico-chemical analysis; Determination of Nitrate, Nitrite (Spectrophotometric method); Residual Chlorine and pH (Electroanalytical measuringIt was verified that the well water used as raw material in 11 (73, 33%) of the 15 companies does not fill the standards of the water potability for human consumption. Regarding the bottled water, it was verified that in 14(93, 33%) of the companies, it does not follow the phisico-chemical and microbiological parameters for mineral water and for water for human consumption. It was concluded that an update in the sanitary legislation of the salt-added water product is necessary and urgent in order to prevent damages on the Health of the consumer population. / Para a ResoluÃÃo da Diretoria Colegiada - RDC N 274/05 da AgÃncia Nacional de VigilÃncia SanitÃria (ANVISA) que aprova o "Regulamento TÃcnico para Ãguas Envasadas e Gelo", a Ãgua adicionada de sais à a Ãgua para consumo humano, preparada e envasada, contendo um ou mais sais, sem adiÃÃo de aÃucares, adoÃantes, aromas ou outros ingredientes. Esta ResoluÃÃo nÃo especifica as caracterÃsticas para fixaÃÃo da identidade e qualidade da Ãgua adicionada de sais envasada, e tem como requisito especÃfico, que a Ãgua utilizada para preparo desse produto atenda aos parÃmetros microbiolÃgicos, quÃmicos e radioativos da Norma de Qualidade da Ãgua para Consumo Humano. Entretanto, a atual Portaria N 2.914/11 do MinistÃrio da SaÃde, nÃo se aplica a Ãgua adicionada de sais apÃs o envasamento, e a outras Ãguas utilizadas como matÃria-prima para elaboraÃÃo de produto. Com o objetivo de avaliar a qualidade da Ãgua em duas etapas de produÃÃo Ãgua bruta (poÃo) utilizada como matÃria-prima e Ãgua envasada (garrafÃes de 20 litros), obtida de indÃstrias produtoras de Ãguas Adicionadas de Sais no Estado do CearÃ, foram coletadas amostras, em quinze empresas e em trÃs perÃodos distintos, totalizando 270 amostras. As anÃlises microbiolÃgicas realizadas foram: determinaÃÃo de coliformes totais e Escherichia coli (tÃcnica de substratos cromogÃnicos); Enterococcus, Pseudomonas aeruginosa, Clostridium perfringens (tÃcnica de membrana filtrante); bactÃrias heterotrÃficas (tÃcnica de cultivo em profundidade) e as anÃlises fÃsico-quÃmicas: determinaÃÃo de nitrato, nitrito (mÃtodo espectrofotomÃtrico); cloro residual e pH (medidas eletroanalÃticas). Verificou-se que a Ãgua bruta utilizada como matÃria-prima em onze (73,33%), das quinze empresas, nÃo atende aos padrÃes de potabilidade da Ãgua para consumo humano. Com relaÃÃo à Ãgua envasada constatou-se que quatorze (93,33%) empresas, nÃo atende aos parÃmetros microbiolÃgicos e fÃsico-quÃmicos para Ãgua mineral natural e Ãgua para consumo humano. Concluiu-se que se faz necessÃria e urgente a atualizaÃÃo da legislaÃÃo sanitÃria do produto Ãgua adicionada de sais envasada, visando à prevenÃÃo de danos a saÃde da populaÃÃo consumidora.

The effects of NaCl (1 and 2%), added-water (AW; 30 and 40%), milk protein hydrolysate (MPH; 1, 2 and 3%), and end-point cooking temperature (EPT; 71.1 and 76.7 C) were examined. Regardless of the formulation, all turkey-beef frankfurters contained less than 0.4% fat. As levels of NaCl in the formula increased, the frankfurters had lower (P< 0.05) penetration values (total energy and peak force) but higher shear stress and shear strain. In addition, higher salt levels resulted in lower cooking loss, moisture content, protein content, and darker frankfurters. Increasing AW level reduced (P<0.05) penetration values (total energy and peak force), shear stress, shear modulus, and hardness but increased cohesiveness. Higher levels of AW not only resulted in higher (P<0.05) moisture content but also resulted in higher cooking loss and purge loss. Higher AW products were lighter (P<0.05) in color and less red. Increasing the amount of MPH increased (P<0.05) shear stress and shear modulus but lowered shear strain. Higher MPH reduced cooking loss and produced (P<0.05) darker, more yellow, and less red frankfurters. Higher EPT increased (P<0.05) cooking loss, shear stress, and shear modulus but decreased penetration values (total energy and peak force), shear strain, and cohesiveness. Higher EPT produced lighter (P<0.05) colored frankfurters. There were some two and three-way independent variable interactions (P<0.05) for shear stress, shear strain, and cohesiveness. Of the four independent variables evaluated, AW and EPT most influenced textural properties. By using various combinations of these four independent variables, meat processors would have the ability to improve the quality characteristics of fat-free frankfurters. / Master of Science

The objective of this study was to establish the consumer acceptability of preblended and nonpreblended post rigor seasoned pork patties with added water levels of 0, 3, 6, and 9 percent for each formula. Other parameters measured were proximate analysis, texture, cooking loss, and consumer acceptability. Nonpreblended treatments had a higher (P<0.05) percentage of protein and a lower (P<0.05) percentage of fat as compared to preblended treatments. Texture analysis revealed a lower (P<0.05) amount of total energy required to shear through a single patty in preblended treatments than nonpreblended treatments. No differences (P>0.05) were detected among treatments at varying water levels. Consumer acceptability showed no differences (P>0.05) among selected treatments. Consumer acceptability scores indicated that consumers would consume both preblended and nonpreblended seasoned pork patties at varying water levels.

Da die dielektrischen Eigenschaften eines jeden Materials, also auch von Fleisch, charakteristisch sind und von Faktoren wie beispielsweise dem Feuchtigkeitsgehalt und der chemischen Zusammensetzung sowie der physikalischen Struktur abhängig sind, gibt es bereits seit einigen Jahren verschiedene Forschungsansätze im Bereich der dielektrischen Messmethoden. Ein neu entwickeltes Messverfahren für die Be-stimmung der Qualitätsparameter Lagerdauer und eventuell erfolgter Gefrierprozesse bei Fisch basiert auf der dielektrischen Zeitbereichsreflektometrie. Die Klärung der Frage, in wie weit dieses Verfahren auch bei Frischfleisch angewendet werden kann, ist das Ziel der vorliegenden Dissertation. In Vorversuchen wurde zunächst die generelle Anwendbarkeit des Verfahrens im Fleischbereich anhand verschiedener Lager- und Gefrierversuche geprüft. Basierend auf diesen Ergebnissen gliederten sich die experimentellen Untersuchungen in fol-gende Abschnitte: Ermittlung der Lagerdauer von SB-verpackten Minutensteaks vom Schweinelachs (MAP) sowie von Hähnchenbrustfilets, Erkennung von Gefrierprozes-sen bei Hähnchenbrustfilets und Schweinelachsen, Gefrierlagerdauerbestimmung verschiedener Fleischsorten (Schweinelachs, Schweinebauch und Rinderbugstück) bei drei unterschiedlichen Gefriertemperaturen und Erkennung von Fremdwasserzu-sätzen bei Hähnchenbrustfilets. Die Vorversuche zeigten eine generelle Eignung des Verfahrens zur Untersuchung von Lagerzeiten und Gefrierprozessen bei Fleisch. Im Bereich der Lagerdauererkennung ist eine Anwendung, auch für SB-verpackte Produkte (in Schutzatmosphäre), denkbar, das Verfahren muss hier allerdings bezüg-lich der zu Grunde liegenden linearen Auswertungsmodelle noch optimiert werden (Kurvenanpassung notwendig). Ebenso konnten gute Ergebnisse in der Gefrierlager-dauerbestimmung erzielt werden, auffällig waren die Fleischsorten-übergreifend bes-seren Ergebnisse der Messungen an vor dem Einfrieren einige Tage gelagerten Pro-ben. Gute Ergebnisse erbrachten auch die Messungen bezüglich der Gefrierprozess-erkennung (Proben frisch, einmal-gefroren und doppelt-gefroren). Ein Einsatz des Verfahrens ist besonders im Geflügelfleischbereich denkbar und angesichts der ge-setzlichen Bestimmungen für Geflügelfleisch (keine Fleischzubereitungen aus gefro-rener und aufgetauter Ware) auch überaus wünschenswert. Die besten Ergebnisse lieferte das Verfahren bei der Fremdwassererkennung an Hähnchenbrustfilets, was auf Grund des starken Dipolcharakters von Wasser bei einem auf Dielektrizität beru-henden Messverfahren auch erklärbar ist. Selbst die zusätzlich mit Geflügelfleisch-Proteinhydrolysatpulver versetzten Proben konnten (bedingt durch die Strukturverän-derungen im Probenmaterial) eindeutig von den unbehandelten Proben abgegrenzt werden, was mittels laborchemischer Analyse über das Wasser-Protein-Verhältnis nicht möglich gewesen wäre. Ein Einsatz des Verfahrens für diese Anwendung erscheint besonders sinnvoll, um der Überwachung und Qualitätssicherung ein ge-eignetes Instrument für die schnelle Feststellung von Wasserzusätzen (bei unverän-dertem Wasser-Eiweiß-Verhältnis) geben zu können. Vor dem praktischen Einsatz dieser Messmethode müssen größere Validierungsver-suche durchgeführt werden, um geeignete Kalibrationssätze für die Anwendung an unbekannten Proben, besonders im Geflügelfleischbereich, zur Verfügung zu haben. Ein Einsatz des Verfahrens zur Qualitätsbestimmung im Fleischbereich ist generell möglich und wäre auf Grund der schnellen Ergebnislieferung und einfachen Handha-bung der (mobilen) Messeinrichtung für Überwachung und Qualitätskontrolle wünschenswert. / As the dielectric properties of each material, thus also for meat, are characteristically and depend on factors as for instance humidity and the chemical composite as well as physical structure there are existing different research approaches in the array of dielectric measurement methods already for many years. A new developed meas-urement method for the estimation of the quality parameters storage time and option-ally occurred freezing processes on fish is basing on the dielectric time domain reflec-tometry. The clarification of the question how far this method can also be used for fresh meat is the intention of the present graduate thesis. In preliminary tests initially the general applicability of the method in the meat sector by means of different storage and freezing examinations was reviewed. Basing on these results the experimental examinations were divided into the following parts: evaluation of the storage time of packaged minute steaks from the pork chop (MAP) as also of chicken breast filets, estimation of freezing processes of chicken breast filets and pork chops, freezing storage time recognition of different meat varieties (pork chop, pork belly and beef bow pieces) with three different freezing temperatures and evaluation of added water in chicken breast filets. The preliminary tests indicated a general ability of the method for the recognition of storage times and freezing processes on meat. In the array of storage time evaluation an appliance, also for MAP-packaged products (in controlled atmosphere), is thinkable, however the method has to be optimized concerning the underlying linear evaluation models (curve fitting is necessary). As well there could be aimed good results for the freezing storage time recognition, the meat variety comprehensive better results for measurements on pattern which were stored some days previously were flashy. Good results were also adduced by the measurements concerning the freezing process recognition (pattern fresh, once- and double-frozen). An application of the technology is notably thinkable for the poultry meat sector and, in the face of the legal requirements for poultry meat (no preparation of frozen and thawed material allowed) also exceedingly desirable. The best results were carried out using the method for the recognition of added water in chicken breast filets, what is explainable by reason of the strong dipole character of water within a measurement method based on dielectricity. Even the pattern additionally glazed with poultry hydrolyzed protein powder could definitely be differentiated from the untreated pattern, what could not be realized with the water protein percentage using a laboratory chemical analysis. After all an appliance of the method for this application seems particularly reasonable, as a suitable instrument for the fast recognition of added water (with an unmodified water-protein-ratio) could be given to the monitoring and quality assurance. Before starting the practically application of this measurement method there have to be accomplished larger validation examinations, to have suitable calibration kits for the application on unknown pattern at one´s disposal, especially in the poultry meat sector. The assignment of the method for quality evaluation in the meat sector is generally possible and would be desirable for the monitoring and quality control by the reason of its fast result delivery and easy handling of the (mobile) measurement arrangement.

Da die dielektrischen Eigenschaften eines jeden Materials, also auch von Fleisch, charakteristisch sind und von Faktoren wie beispielsweise dem Feuchtigkeitsgehalt und der chemischen Zusammensetzung sowie der physikalischen Struktur abhängig sind, gibt es bereits seit einigen Jahren verschiedene Forschungsansätze im Bereich der dielektrischen Messmethoden. Ein neu entwickeltes Messverfahren für die Be-stimmung der Qualitätsparameter Lagerdauer und eventuell erfolgter Gefrierprozesse bei Fisch basiert auf der dielektrischen Zeitbereichsreflektometrie. Die Klärung der Frage, in wie weit dieses Verfahren auch bei Frischfleisch angewendet werden kann, ist das Ziel der vorliegenden Dissertation. In Vorversuchen wurde zunächst die generelle Anwendbarkeit des Verfahrens im Fleischbereich anhand verschiedener Lager- und Gefrierversuche geprüft. Basierend auf diesen Ergebnissen gliederten sich die experimentellen Untersuchungen in fol-gende Abschnitte: Ermittlung der Lagerdauer von SB-verpackten Minutensteaks vom Schweinelachs (MAP) sowie von Hähnchenbrustfilets, Erkennung von Gefrierprozes-sen bei Hähnchenbrustfilets und Schweinelachsen, Gefrierlagerdauerbestimmung verschiedener Fleischsorten (Schweinelachs, Schweinebauch und Rinderbugstück) bei drei unterschiedlichen Gefriertemperaturen und Erkennung von Fremdwasserzu-sätzen bei Hähnchenbrustfilets. Die Vorversuche zeigten eine generelle Eignung des Verfahrens zur Untersuchung von Lagerzeiten und Gefrierprozessen bei Fleisch. Im Bereich der Lagerdauererkennung ist eine Anwendung, auch für SB-verpackte Produkte (in Schutzatmosphäre), denkbar, das Verfahren muss hier allerdings bezüg-lich der zu Grunde liegenden linearen Auswertungsmodelle noch optimiert werden (Kurvenanpassung notwendig). Ebenso konnten gute Ergebnisse in der Gefrierlager-dauerbestimmung erzielt werden, auffällig waren die Fleischsorten-übergreifend bes-seren Ergebnisse der Messungen an vor dem Einfrieren einige Tage gelagerten Pro-ben. Gute Ergebnisse erbrachten auch die Messungen bezüglich der Gefrierprozess-erkennung (Proben frisch, einmal-gefroren und doppelt-gefroren). Ein Einsatz des Verfahrens ist besonders im Geflügelfleischbereich denkbar und angesichts der ge-setzlichen Bestimmungen für Geflügelfleisch (keine Fleischzubereitungen aus gefro-rener und aufgetauter Ware) auch überaus wünschenswert. Die besten Ergebnisse lieferte das Verfahren bei der Fremdwassererkennung an Hähnchenbrustfilets, was auf Grund des starken Dipolcharakters von Wasser bei einem auf Dielektrizität beru-henden Messverfahren auch erklärbar ist. Selbst die zusätzlich mit Geflügelfleisch-Proteinhydrolysatpulver versetzten Proben konnten (bedingt durch die Strukturverän-derungen im Probenmaterial) eindeutig von den unbehandelten Proben abgegrenzt werden, was mittels laborchemischer Analyse über das Wasser-Protein-Verhältnis nicht möglich gewesen wäre. Ein Einsatz des Verfahrens für diese Anwendung erscheint besonders sinnvoll, um der Überwachung und Qualitätssicherung ein ge-eignetes Instrument für die schnelle Feststellung von Wasserzusätzen (bei unverän-dertem Wasser-Eiweiß-Verhältnis) geben zu können. Vor dem praktischen Einsatz dieser Messmethode müssen größere Validierungsver-suche durchgeführt werden, um geeignete Kalibrationssätze für die Anwendung an unbekannten Proben, besonders im Geflügelfleischbereich, zur Verfügung zu haben. Ein Einsatz des Verfahrens zur Qualitätsbestimmung im Fleischbereich ist generell möglich und wäre auf Grund der schnellen Ergebnislieferung und einfachen Handha-bung der (mobilen) Messeinrichtung für Überwachung und Qualitätskontrolle wünschenswert. / As the dielectric properties of each material, thus also for meat, are characteristically and depend on factors as for instance humidity and the chemical composite as well as physical structure there are existing different research approaches in the array of dielectric measurement methods already for many years. A new developed meas-urement method for the estimation of the quality parameters storage time and option-ally occurred freezing processes on fish is basing on the dielectric time domain reflec-tometry. The clarification of the question how far this method can also be used for fresh meat is the intention of the present graduate thesis. In preliminary tests initially the general applicability of the method in the meat sector by means of different storage and freezing examinations was reviewed. Basing on these results the experimental examinations were divided into the following parts: evaluation of the storage time of packaged minute steaks from the pork chop (MAP) as also of chicken breast filets, estimation of freezing processes of chicken breast filets and pork chops, freezing storage time recognition of different meat varieties (pork chop, pork belly and beef bow pieces) with three different freezing temperatures and evaluation of added water in chicken breast filets. The preliminary tests indicated a general ability of the method for the recognition of storage times and freezing processes on meat. In the array of storage time evaluation an appliance, also for MAP-packaged products (in controlled atmosphere), is thinkable, however the method has to be optimized concerning the underlying linear evaluation models (curve fitting is necessary). As well there could be aimed good results for the freezing storage time recognition, the meat variety comprehensive better results for measurements on pattern which were stored some days previously were flashy. Good results were also adduced by the measurements concerning the freezing process recognition (pattern fresh, once- and double-frozen). An application of the technology is notably thinkable for the poultry meat sector and, in the face of the legal requirements for poultry meat (no preparation of frozen and thawed material allowed) also exceedingly desirable. The best results were carried out using the method for the recognition of added water in chicken breast filets, what is explainable by reason of the strong dipole character of water within a measurement method based on dielectricity. Even the pattern additionally glazed with poultry hydrolyzed protein powder could definitely be differentiated from the untreated pattern, what could not be realized with the water protein percentage using a laboratory chemical analysis. After all an appliance of the method for this application seems particularly reasonable, as a suitable instrument for the fast recognition of added water (with an unmodified water-protein-ratio) could be given to the monitoring and quality assurance. Before starting the practically application of this measurement method there have to be accomplished larger validation examinations, to have suitable calibration kits for the application on unknown pattern at one´s disposal, especially in the poultry meat sector. The assignment of the method for quality evaluation in the meat sector is generally possible and would be desirable for the monitoring and quality control by the reason of its fast result delivery and easy handling of the (mobile) measurement arrangement.