This thesis deals with quality meats and smoked hams in relation to their consumption. The smoked meat that I focused on and presented the hams samples came only from industrial production .

M.S.

Made available in DSpace on 2016-12-08T16:52:07Z (GMT). No. of bitstreams: 1 Daiane.pdf: 1461286 bytes, checksum: f87c39007fbe8883c78cbc359fdfbf32 (MD5) Previous issue date: 2010-11-08 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This present research elaborates a reflection on contemporary actor s dramaturgy and performance, contextualizing the current treatrical production in the assumptions of the postdramatic theatre, - conceptualized by Hans-Thies Lehmann -, and taking as a pratical experiment the play Smoked Love. It examines the key changes from the dramatic theatre to the postdramatic theatre, taking into consideration some changes offered by the postmodernity in the society and arts. In this context, they are still listed some principles of contemporary acting perceived in the investigative process of this study. Smoked Love presents a love triangle irresolute, liquified, and virtualized in their relations, reviewed here principally from studies of the philosopher and sociologist Zygmunt Bauman, and others researchers in the field of communication. The process of creating the experiment Smoked Love, which allowed the reflection dialetic between theory and pratice, in this study, is also recorded and analyzed, focusing on the performance of the soloist and her relations with various media presents in the spectacle / Esta presente pesquisa elabora uma reflexão sobre dramaturgia do ator contemporâneo e performance, contextualizando a produção teatral atual nos pressupostos do teatro pós-dramático, - conceituado por Hans-Thies Lehmann -, e tendo como experimento prático o espetáculo Smoked Love. Analisam-se as alterações essenciais do teatro dramático para o teatro pós-dramático, levando em consideração algumas transformações proporcionadas pela pós-modernidade na sociedade e nas artes. Neste contexto, são indicados ainda alguns princípios de atuação contemporânea percebidos no processo investigativo deste estudo. Smoked Love apresenta um triângulo amoroso irressoluto, liquefeito, virtualizado em suas relações, analisado aqui principalmete a partir dos estudos do filósófo e sociólogo Zygmunt Bauman, além de outros estudiosos da área da comunicação. O processo de criação do experimento cênico Smoked Love, que possibilitou a reflexão dialética entre teoria e prática neste estudo, também é registrado e analisado, tendo como foco a atuação da solista e suas relações com as diversas mídias do espetáculo

Listeria monocytogenes is a common post-processing contaminant in ready-to-eat vacuum packaged (VP) cold smoked salmon. Since this psychrotrophic pathogen can grow at refrigerated temperatures (~4°C), other safety barriers in addition to temperature are needed to ensure the continued safety of VP cold smoked salmon. One such novel barrier could be the pulsed light (PL) treatment of the product prior to packaging or treating the product through a transparent package. / Pulsed light destruction kinetics of L. monocytogenes were evaluated while dispensed into a liquid media, on the surface of a general purpose agar and on the surface of cold smoked salmon. Results showed that PL technology was an effective surface sanitation method (a decimal reduction time or D-value of 0.91, 1.37 and 2.25 s exposure of PL at 800, 700 and 600 V, respectively, and a resulting z value of 500 V) on the agar plate. However, it had only a limited success when applied to liquid samples as well as directly on the surface of cold smoked salmon (D-value ranged from 93 s to 24 min). / Sensory quality of VP cold smoked salmon subjected to selected PL treatments was monitored during storage for 14 days at 4°C. Both color and odor scores remained within acceptable limits over the 14 day storage period. Subsequent challenge studies were carried out with L. monocytogenes applied on VP cold smoked salmon. An overall reduction in counts was observed in samples stored at 4°C over 28 days; however, after PL treatment (day 0), there was no significant reduction in counts. Color and odor scores maintained acceptable values over 14 days. Additional experiments were carried out to determine the effects of (1) 1.5% salt, (2) 6% oil, (3) a representative salmon media and (4) background microflora (lactic acid bacteria) on the PL inactivation of L. monocytogenes. All of these factors significantly affected the destruction of L. monocytogenes by increasing the D-value (adding resistance to pulsed light destruction). / Overall, these studies have shown that PL treatment in combination with low temperature storage (4°C) has the potential to extend the shelf-life of VP cold smoked salmon products without compromising sensory quality. However further investigation into higher treatment voltages is necessary in order to achieve a higher target kill of L. monocytogenes.

Darbo objektai: Virtų, karštai rūkytų dešrų gamyba, juslinių savybių ir mikrobiologinis dešrų įvertinimas. Darbo tikslas – Įvertinti natrio druskų mažinimo galimybes termiškai apdorotuose mėsos gaminiuose. Darbo užduotys: 1. Mokslinės literatūros apie natrio druskų mažinimo galimybes termiškai apdorotuose mėsos gaminiuose apibendrinimas. 2. Natrio druskų pakeitimo alternatyviais ingredientais virtose ir karštai rūkytose dešrose galimybių tyrimas. 3. Gaminių receptūrų sudarymas, gaminių gamyba, juslinis įvertinimas. 4. Gautų rezultatų statistinis apdorojimas, apibendrinimas, išvadų formulavimas. Darbo rengimo vieta: Tiriamasis darbas buvo atliktas Lietuvos sveikatos mokslų universitete Veterinarijos akademijoje Maisto saugos ir kokybės katedroje ir „X“ mėsos perdirbimo įmonėje. Tyrimai buvo atlikti Šiaulių Nacionalinio maisto ir veterinarijos rizikos vertinimo institute. Darbo apimtis: 46 puslapiai, 11 lentelės, 10 paveikslų, 4 priedai Raktažodžiai: virta dešra, karštai rūkyta dešra, natrio druska Išvados: 1. 50 proc. nitritinės druskos kiekio pakeitimas kalcio laktatu virtose dešrose ženkliai padidino aerobinių mikroorganizmų skaičių, todėl toks pakeitimas nėra tinkamas taikyti virtų dešrų gamyboje. Kiti tyrime tirti natrio nitrito pakaitalai virtose ir karštai rūkytose dešrose nežymiai padidino aerobinių mikroorganizmų skaičių; 2. Nitritinės druskos pakeitimas 50 proc. kalio chloridu ir 50 proc. kalcio laktatu turėjo nežymią įtaką virtų dešrų juslinėms savybėms bei... [toliau žr. visą tekstą] / Objects of the thesis: Production of cooked, smoked sausages, evaluation of sausages of organoleptic characteristics and microbiological. Aim of the thesis is to rate the possibilities of sodium salt reduction in the heat-treated meat products. Purpose of the thesis: 1. Summary of the scientific literature on possibilities of sodium salt reduction in the heat-treated meat products. 2. Research of possibilities of the change of the sodium salt by the alternative ingredients in the cooked and smoked sausages. 3. Formation of the products recipes, manufacture of the products and sensory evaluation. 4. Statistical processing of the obtained results, generalization, and formulation of conclusions. Work preparation place ant term: The research was performed at the Food Safety and Quality Department of the Veterinary Academy of the Lithuanian University of Health Sciences and at the company of meat processing “X”. The research was performed at the Šiauliai National Food and Veterinary Risk Assessment Institute. Work span: The thesis consists of: 46 pages, 11 tables, 10 pictures, 4 annexes Keywords: cooked sausage, smoked sausage, sodium salt Conclusions: 1. 50% nitric salt replacement to calcium lactate leads to increase of aerobic microorganisms in cooked sausages and it is therefore unsuitable for the production of cooked sausages. The other investigated nitric salt replacement variants do not show a significant increase of aerobic microorganisms in cooked and smoked... [to full text]

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2004. / Härtill 6 uppsatser.

Master of Science / Food Science Institute / Elizabeth A. Boyle / Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; however, no differences (P > 0.05) were found for any preblends on d 110 or 160. On display d 131, preblend d 0 was more (P < 0.05) yellow than preblend d 4 but similar (P > 0.05) to preblend d 7. There was no preblend effect (P > 0.05) on any of the other attributes measured. Display day did not affect (P > 0.05) purge, pH, proximate analysis, WBSF, juiciness, saltiness or off-flavor. For color, a* and saturation index values decreased (P < 0.05) and L* increased (P < 0.05) between d 0 and 110 as well as d 110 and 131, while L*, a*, a*/b* ratio and saturation index values were similar (P > 0.05) from d 131 to 160. Hue angle value decreased from d 0 to 110 but was similar for the remaining display. A reduction (P < 0.05) in a*/b* ratio was shown from d 0 and 110 (average 0.85) to d 131 and 160 (average 0.78). There was a reduction in salt content by 0.43% and an increase in TBARS values by 0.46 mg malonaldehyde/100 g sample from d 0 compared to d 110, 131 and 160 (P < 0.05). Inconsistent differences were found for sensory panel traits bite and flavor intensity and a reduction in mouthfeel coating was found from d 0, 110 and 131 compared to 160 (P < 0.05). Therefore, preblending could be implemented without any detrimental outcome on quality or sensory attributes of skinless smoked sausage; however, as day of display increases product may become lighter, less red and more oxidized.

In this work a new simplified procedure for isolation and determination of PAH in smoked meat products was developed. This procedure is using ASE as selective extraction technique. Its principle is addition of silicagel activated during 18 hours at 140 °C directly to the extraction cell in ratio 10 g to 1 g of homogenized sample. In the next step the sample is extracted by n-hexane at 100 °C and 10 MPa for three 10 minutes static extraction cycles. The flush volume is 60 % and the purge time 120 sec. During the extraction silicagel adsorb koextracted lipids and thus the obtained extract is suitable for immediate HPLC-FLD analysis. On the contrary, the classical extraction procedures with nonpolar solvent require difficult purification of extract for removal of unwanted lipids. Mostly applied techniques here are GPC and SPE. The new procedure was validated for determination of B[a]P as well as for determination of 4 PAH (B[a]A, CHR, B[b]F, B[a]P) in smoked sausages. It meets all requirements to be set by Regulation (EC) No 333/2007, respective by new Regulation (EC) No 836/2011. After the method validation, the content of 4 PAH was investigated in twelve samples of various smoked sausages manufactured in Slovakia. Two analyzed products showed high PAH levels exceeding maximum legislation limits set for B[a]P as well as for sum of 4 PAH by Regulation (EC) No 835/2011.

No description available.

Seafood permits the transmission of many bacterial pathogens. In order to reconcile consumer demands with important safety standards, traditional means of regulating microbial spoilage and safety hazards in foods are combined with novel technologies. These include biological antimicrobial systems, such as the use of lactic acid bacteria (LAB) and/or their bacteriocins, such as Carnobacterium maltaromaticum CS526 and its bacteriocin piscicocin CS526. The aims of this study were to investigate the presence of Listeria monocytogenes in temperate seafood, namely fresh and smoked salmon, fresh and smoked haddock, and fresh mussels and oysters. Additionally, there was an aim to recover, characterise and use bacteriocin-like-substance to control Listeria monocytogenes in cold smoked haddock. Vibrio spp., Enterobacteriaceae representatives, total aerobic heterotrophic counts and Listeria monocytogenes were isolated from commercially prepared smoked and fresh Atlantic salmon, smoked and fresh haddock, live mussels and oysters using selective media and tryptone soya agar (TSA). Vibrio spp. occurred in high densities (>106 CFU gˉ1) in mussels and Enterobacteriaceae representatives were recorded at >106 CFU gˉ1 in fresh salmon. Total aerobic heterotrophic counts in fresh salmon, live mussels and oysters reached 107, > 107, and > 106 CFU gˉ1, respectively. Listeria monocytogenes was recorded at 5.0 x 104 CFU gˉ1 in mussels. In total sixty one bacterial isolates were recovered from the seafood examined. The results revealed 19 genera of bacteria, i.e. Acinetobacter, Aerococcus, Aeromonas, Bacillus, Brochothrix, Carnobacterium, Citrobacter, Corynebacterium, Enterobacter, Escherichia coli, Moraxella, Micrococcus, Pseudomonas, Psychrobacter, Serratia, Shewanella, Staphylococcus, Vibrio and Listeria. The prominent characteristics of fish spoilage isolates were demonstrated by the ability of the isolates to reduce trimethylamine oxide (TMAO) to trimethylamine, and to produce H₂S. Sh. baltica OS185, Aeromonas spp. HB-6, Sh. baltica, Sh. putrefaciens, A. hydrophila HX201006-3, A. salmonicida subsp. achromogenes, A. hydrophila, C. freundii, Enterobacter cloacae were strong producers of TMA and H₂S. The spoilage microorganisms were tested for potential pathogenicity. The result revealed that 6/15 of the spoilage microorganisms produced proteolytic, lecithinase, blood (β and α haemolysin) and elastinase activity, respectively, whereas 7/15 of the spoilage microorganisms showed lipolytic activity. Cell free supernatants, ammonium sulphate precipitated supernatants and semi-purified bacteriocin-like substances of Carnobacterium maltaromaticum MMF-32 and KOPRI 25789 producing strains isolated from commercially prepared smoked salmon were investigated for their potential antimicrobial activity against potentially pathogenic and food spoilage microorganisms. Generally, a broad spectrum of activity was revealed against potentially pathogenic and food spoilage microorganisms in vitro. Cold-smoked haddock treated with bacteriocin producing C. maltaromaticum MMF-32, C. piscicola A9b bacˉ phenotype nonbacteriocin producing strain a mutant of C. piscicola A9b bac+, cell free supernatants, ammonium sulphate precipitated supernatants and semi-purified bacteriocin-like substances was challenged with L. monocytogenes ATCC 19114 up to 103 CFU gˉ1, respectively. Samples were stored at 4 °C for 10 days. L. monocytogenes and total bacterial counts were determined along with changes in total volatile base nitrogen (TVBN) and biogenic amines production as well as texture, colour and odour. Although the study on anti-listerial effects of C. maltaromaticum MMF-32 was not successful, this organism did have a positive effect on retention of firmness and sensory perception in cold smoked haddock.