Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Practice information from the bulletin of the mining company for meat research on MRI in Kulmbach
Source: Meat Science 81 (2009), 664-670.
The cooking process takes for meat to a heat-induced denaturation of the globin share of Myoglobines. Two possibilities are open: denaturation of the iron content to brown iron (III) hemochrome, the pigment that is typically associated with uncooked beef. On the other hand, denaturation proportion of the iron to iron (II) hemochrome to a red pigment, but the fairly easy oxidation for brown iron (III) hemochrome subject. Various factors of the flesh, as its redox potential or the origin of the muscle, as well as external factors to mention, would be the packaging and non-meat ingredients that act on the color of the meat after heating.
The International Performance Research Institute has created an internet-based case study database for the documentation of possible uses, advantages and disadvantages as well as experience of RFID technology. The database created as part of a research project funded by the Foundation for Industrial Research is available at http://www.rfidiki.de. Interested companies are welcome to post their own case studies, find out about RFID technology and exchange information with other users.
As part funded by the Industrial Research Foundation project "RFID-specific Extended Performance Analysis for the global assessment of RFID investments" the International Performance Research Institute has, inter alia, an Internet-based case study database constructed. The aim of this database is to document applications of RFID technology in companies and provide experience. In addition, information is provided about the technology itself, to organizations and suppliers of RFID and research projects, which deal with the subject.
Since individual countries in Europe have already banned the castration of piglets or are about to do so, the meat industry in Germany is also pressing for a more concrete approach to boar fattening. For farmers and slaughterhouses, attractive performance data of the boars in comparison to the Börgen are in the foreground. Consumers, however, may have some cause for concern because boars cause them a bad taste and smell.
In recent years meat has increasingly appeared in commerce, which has an unnaturally strong red color. This applies to counter products as well as increasingly to the self-service area. It has an intense red color in the entire bleed, larger pieces also a broad, intense cherry red edge around a sharply defined, dark core, because it has been oxygenated. This is done by exposing it to oxygen in high concentrations under elevated pressures.
In the paper by P. Nitsch, the results of triangular tests on 163 O2 pressure-treated 72 samples under nitrogen and 89 under nitrogen show that such treated meat is affected differently and negatively in the sensory status.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
TUM food chemists discover bitter taste receptors for the full-bodied taste of beer
"Ugh, bitter" - this instinctive reaction we owe the evolution. Many toxic substances taste bitter on the tongue. However, many stimulants: Campari, dark chocolate or beer would be just boring without bitters. A research team led by food chemist Prof. Thomas Hofmann from the Technische Universität München (TUM) has now been found, like a cold beer, a racy Pils or a drinkable wheat on the tongue unfold their specific, fine bitter taste.
Whether in the beer garden or freshly grilled meat - a cold beer is a treat, especially in summer. With responsible are the bitter principles of the beer: They are formed by the addition of hops during the wort boiling and add to the attractive taste of the amber nectar with. 15 these chemical compounds from hops and beer have now taken food chemist TUM closer look: It could Prof. Thomas Hofmann identify the three receptors on our tongues from the Chair of Food Chemistry and Molecular Sensory and his staff, the first to the bitter taste of beer Report brain - and thus ensure the enjoyment effect.
1,8 million Euro total funding for Giessen nutritionists, physicians and chemists and research facilities
So-called smoothies, pureed fruit drinks, are not only fashionable, but could be very healthy, according to many scientists also. Basic include the natural dyes of the fruit, known as anthocyanins, which are particularly frequent in soft fruit. A new joint project of the Justus-Liebig-University, as part of the funding measure "nutrition research - for a healthy life" is sponsored by the Federal Ministry of Education and Research with a total 1,8 million, intended among other things, new foods on the basis of soft fruit better supply of the population can be achieved with anthocyanins.
"Anthocyanins in fruit juices from soft fruit - In vivo studies on bioavailability and effects on the microflora" is the project in which besides three faculties of the University of Giessen (FB08, FB09 and FB11) and the Research Institute, the Research Institute of Child Nutrition Dortmund and Max Rubner Institute in Karlsruhe are involved. The kick-off event will take place on Monday, 8. June 2009 to take 14 pm at the Institute of Food Science, Wilhelmstrasse 20 in the local auditorium. The leadership of the project is Prof. Dr. Clemens Kunz (Chair of Human Nutrition - Nutritional assessment of food).
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Bremer process engineer Professor Lutz Mädler published with American colleagues in the journal "Nature Materials" research tasks to nanotoxicity.
Can toxicology of nanomaterials predict? So far not and moreover is not at all clear how a plausible prediction is feasible. Scientifically is the question nanotoxicity Neuland. But the topic is on the scientific agenda. Thus Professor Lutz Mädler, head of the mechanical process engineering in the art production technology at the University of Bremen and Director of Process Engineering at the Institute of Materials Science (IWT), designated jointly with American colleagues from science and industry strategic research priorities to establish a predictable toxicology of nanomaterials. The journal "Nature Materials" has an article on published (www.natur.com/naturematerials).
From the perspective of the authors, it is first necessary in this current issue to develop a broad base model, which allows statements about the toxicity and biological damage mechanisms are derived. The interaction of nanoparticles with biological interfaces are highly complex and involve interactions with proteins, membranes, cells, DNA, and organelles, simultaneously change the nanoparticles themselves. To understand this and deduce possible consequences, engineers, chemists, biologists, physicists and physicians must find a common consensus and make their research initiatives complementary and integrative. The review article in the internationally renowned journal "Nature Materials" is intended to help to harmonize the research in this field in the world and to set new impulses.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
On 16.Juni 2009 European residue was - Höchstmengenverordnung 470 / 2009 published in the Official Journal of the European Union.
"The testing and classification procedures under this Regulation is a prerequisite for the approval of veterinary drugs supplied for food animals," said State Secretary in the Federal Ministry of Food, Agriculture and Consumer Protection, Gert Lindemann, in Berlin. "The listed under Regulation MRLs are geared towards the safety of the consumption of foods. The Regulation combines important elements of medicinal and food safety," said Lindemann on.
This is important for the safety of medicines and for the food safety project was successfully completed with significant involvement of the German delegation to protracted consultation process at the EU Council working group level.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Artificial sweeteners are found as sugar substitutes in many beverages and foods. They are extensively studied and are considered safe. Because of their use can be assumed that they are entered on urban waste water in the water cycle and therefore very well serve as indicators of urban waste water.
A new trace analysis method for the determination of seven artificial sweeteners in water was therefore developed at the TZW. A specialist article to be published shortly (M. Scheurer, H.-J. Brauch, FT Lange, Analysis and occurrence of seven artificial sweeteners in German waste water and surface water and in soil aquifer treatment (SAT), Analytical & Bioanalytical Chemistry 2009, in press).
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Time for reassessment
When foods are heated and thereby protein reacts with sugar, coloring and delicious flavors are formed. Everyday examples are roasted coffee, crispy crusts or golden yellow beer. The biochemist Louis Maillard discovered this reaction in 1912 and to this day it is named after him. At the end of the Maillard reaction produces stable compounds that advanced glycation endproducts, AGEs shortly. They are from a medical perspective of great interest: the Maillard reaction and hence the formation of AGE runs namely not only in food but also in the human body. This formed AGEs are considered harmful; they accumulate for example in the eye lenses of patients with cataracts or the brains of Alzheimer patients. They should also play a key role in triggering chronic inflammation. But even in healthy individuals to AGEs accumulate: "We verzuckern internally in the course of normal aging," said Professor Thomas Henle, University of Dresden, at an event of the Institute Danone Nutrition for Health eV mid-May in Hannover..
Since the gram Maillardverbindungen enter the body every day, especially on bread and pasta or coffee, moved the role of dietary AGEs in the development of diseases in the focus of investigations. It was concluded that dietary AGEs have been identified as a risk factor for cardiovascular and renal diseases. Actually, however, the sum term AGEs includes a plurality of individual connections "The Pro-risk literature is to be treated with great caution, because so far is not a single study that defined AGE-structures for harmful processes are responsible," Henle said. By contrast, more and more studies suggest that certain AGEs could have a positive effect. For example, went high AGE levels in plasma of hemodialysis associated with higher survival rates. Other data demonstrated antioxidant, prebiotic and anti-carcinogenic effects.
Project results reveal new possibilities for food to lower cholesterol and blood pressure - potato and cereal products offer great potential for inexpensive products with additional functional benefits
Some speakers presented sensational results during the recent symposium “Can blue potatoes protect against cancer and bread lower the cholesterol level?”. The event, organized by the German Institute for Food Technology (DIL) as part of the FAEN network, brought together scientists and researchers who are looking for inexpensive raw materials for food that also have a health-promoting effect on the consumer.
So Dr. Silke Hillebrand as spokesperson for a joint project between the TU Braunschweig and the FH Osnabrück present promising results. The researchers examined the prospects of old potato varieties with red flesh for the production of anthocyanins, which in the literature are ascribed positive effects in a number of diseases because of their high antioxidant capacity. The illustrated application examples as potato chips or natural coloring agents for confectionery, drinks and fruit preparations showed the practical suitability. Isn't it a turn of 180 ° when you simply do something positive for your health while eating potato chips?
