Summary of a presentation of 44. Kulmbacher week 2009
This investigation <3> is related to the development of methods which are intended to improve animal welfare in the area of the reproduction of laying hens. Ethically justifiable production processes are continuously developed and economically optimized.
The concrete aim of the present study is to highlight alternatives to the current practice of killing newly hatched male laying hybrids (2007 in Germany: 42,5 million). Basic data on fattening performance, carcass composition, meat quality and cost-effectiveness will first be worked out in order to assess the suitability of laying hybrid sources for the fattening.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Summary of a presentation of 44. Kulmbacher week 2009
In untreated poultry meat or into poultry cuts there is a physiologically fixed ratio of crude protein to meat own water, which is expressed in the so-called spring rate. To assess a technical failure Water Extension (extraneous) the physiological water protein ratio (W / P) is used currently. For the purposes of marketing standards Council Regulation (EC) No. 543 / 2008 Commission regulates the determination of the W / P as an indicator of technically unavoidable water absorption during production. For the provision is inter alia specified that the cuts and carcass as a whole, are to be examined ie with bones. Maximum values are defined for different cuts of chicken and turkey, which are based on calculations of EUVergleichsstudie from the year 1993.
Objective of the study was to determine the influence of sample preparation (analysis with or without bone) and a comparison of physiological W / PVerhältnisse of cuts German production from the years 1993 and 2007. Other potential factors influencing the W / P under practical conditions were examined. The study included a total 560 chicken legs from different herds and 480 turkey upper lobes, each of which was taken in representative slaughterhouses. The slaughterhouses referred to differences in the slaughter techniques in some points.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Summary of a presentation of 44. Kulmbacher week 2009
In summer 2007 was supported by a cross-regional accumulation of salmonellosis caused by Salmonella enterica ssp. enterica serovar Panama (Panama S.) in children and infants with total 52 reported sick from twelve Länder reports (Epidemiological Bulletin, no. 5, 2008, Robert Koch Institute). As the outbreak vehicle of a certain company were in an epidemiological study (eg questionnaires to-eat and shopping behavior in cases and controls) "Mini Salami sticks in bags" identified and thus classified Minisalami products as risk food.
In response, was reviewed by us in the context of a project initiated by the BMELV the project, how pathogens occur in Mini Salamis ( "trade sample study") and how the major food pathogens (Salmonella spp. Incl. The outbreak strain S. Panama, Shiga-toxin producing Escherichia coli (STEC), Listeria monocytogenes and Staphylococcus aureus) in these products act ( "challenge tests").
Summary of a presentation of 44. Kulmbacher week 2009
Raw sausage products are only stabilized through a suitable fermentation process. The sequence and conditions of this process as well as additives and the quality of the raw materials ultimately determine the safety of the end product. The raw material (pork or beef) for the production of raw sausage products can be contaminated with various pathogens. Nitrite or nitrate is added to raw sausages to preserve and inhibit the growth of such undesirable germs. Nitrate is mainly used here in long-matured products. In such products, nitrate is converted to nitrite through chemical or microbiological reactions. Since these processes take place slowly but continuously, nitrite can develop its positive effects over a longer period of time.
The positive effects of nitrite are reddening, aroma formation, preservation and protection against oxidation. An undesirable aspect, however, is the reaction of nitrite with protein components in foods to form potentially carcinogenic nitrosamines.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Summary of a presentation of 44. Kulmbacher week 2009
The sensation about the date from which meat is to be regarded as corrupt, is often contradictory and is regarded as subjective. Spoilage of meat is caused by microorganisms that after slaughter and during cutting on the fresh - more or less aseptic sectional areas - reach. Initial counts on the surface reach even in good slaughter hygiene 103-104 per cm2 or even more. These numbers may increase during prolonged or improper storage on 107-108 per cm2. From about 107 a significant change in odor is according to literature perceive and counts of 108 a mucus production is obvious.
In connection with the "rotten meat scandals" and the possible processing hygienically dubious raw materials, it is a goal of our work, to be able to prove that such raw materials in heated products.
Summary of a presentation of 44. Kulmbacher week 2009
B. cereus is one of the most important causes of deterioration in the quality and spoilage of food. In addition, the importance of toxin-producing B. cereus strains is growing as a trigger of food-borne diseases that can cause two forms of gastrointestinal disease: diarrheaic syndrome and emetic syndrome. In complex foods, spices are often viewed as vectors for B. cereus contamination. However, hardly any studies have been published on spices as a possible source of B. cereus in food. There is also little current data from the European area on the actual contamination of spices with this pathogen.
The aim of this work was to analyze the occurrence and toxicity of B. cereus in spices in order to obtain an up-to-date overview of the contamination with this pathogen for an assessment of the microbiological safety of spices.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Summary of a presentation of 44. Kulmbacher week 2009
Food safety and process hygiene are central concerns of the food industry. An important aspect here is to avoid contamination with hygienically relevant bacteria such. As Escherichia coli in food production. This won with the introduction of the new Community food hygiene at 01. January 2006 more important.
The classical microbiological methods currently used in practice are time consuming and expensive and, in particular small and medium enterprises (SMEs) in the food industry before corresponding problems because due to lack of its own laboratory capacity external service offers must be accepted. In addition, due to the long duration of classical microbiological control a delay in the process chain, which in turn leads to delayed product release. Alternative immunological and molecular biological detection methods are prone to failure, particularly in complex matrices, and have a relatively high detection limit or require costly equipment that can be operated only by qualified personnel.
Summary of a presentation of 44. Kulmbacher week 2009
Automatic slaughtering machines, which perform individual slaughtering operations, have been used in industrial slaughtering of pigs for two decades in different working positions. These machines were each developed specifically for the intended application and could therefore - if at all - only be produced in very small series. A fundamentally different way of automation in the field of slaughtering was taken by a German manufacturer. There they have relied on conventional 6-axis standard industrial robots, which are used in particular in the automotive industry to a very considerable extent. Following positive experiences with an industrial robot for the coarse cutting of pork halves, four years ago the first standard industrial robots were installed in a large West German pig slaughterhouse for the automatic execution of the following steps: pinching front leg claws; Free the rectum; Separate lock bones; Open abdominal wall and sternum.
At the "Rectum free cutting" workplace, we conducted a preliminary comparative bacteriological study under practical conditions at a slaughtering performance of 600 pigs per hour. The surface microbial contents on the medial pelvic musculature in the vicinity of the rectum were compared by means of destructive sampling after manual and after automatic execution. A second examination took place at the workplace "head down". There, too, the germ levels were determined on the exposed deep jaw muscles. In addition, the amount of neck muscles on the head was recorded and an assessment of the quality of the cut made. After an industrial robot took over the job at this workplace, the second round of the comparative investigation followed. This showed hygiene advantages in the robot. The presentation will also cover business aspects of the use of robots in industrial pig slaughtering, as far as they are approved by the manufacturer and the user.
Summary of a presentation of 44. Kulmbacher week 2009
To investigate the effects of phosphate and wheat fibers on the functional properties of cut-resistant raw sausage. Two series of tests were carried out for this purpose. During the ripening process, the following parameters were examined: pH value, aw value, weight loss, firmness, color, sensory properties. In addition, full chemical analyzes were carried out to see whether the wheat fibers in the product are inert.
After the first series of tests, it was found that an addition amount of 1% wheat fibers was not sensorially acceptable. Therefore, the maximum amount of wheat fibers added in the 4,8nd series of experiments was 2%.
On May 27.05.2009th, XNUMX the FAEN is holding a symposium on the subject of "Food and Health - Can blue potatoes protect against cancer and bread lower the cholesterol level?" at the University of Veterinary Medicine in Hanover. Functional foods are foods with additional health benefits. So far, they have mainly been offered for dairy products as well as fat and oils and in particular by food companies.
As part of the “Netzwerk Lebensmittel”, the FAEN offers small and medium-sized companies, especially from the potato, delicatessen, baked goods, and meat and meat products industries, but also spice and auxiliary material suppliers, the opportunity to develop such products in the To be part of a network together with leading research institutions. From the product idea, through product development, consumer research to clinical studies to safeguard health claims, specific projects are carried out in the network.
Submitted by Thomas Pröller, meat-n-more on , Published in Quality & Analytics
Sales of organic drinking milk has increased significantly in recent years. Due to the significant trading price difference and the limited supply of raw material, however, the booming market increases the risk of misdeclaration of conventionally produced milk. Therefore, it was worked at the Institute of Safety and Quality of Milk and Fish at the Kiel location of the Max Rubner Institute for procedures for verifying the authenticity of organic milk. A detection method that allows a distinction organically and conventionally produced milk at retail level when in doubt, represents a useful addition to the operational controls and serves both to protect the consumer as well as the conscientious producers.
The composition of milk is determined significantly by the ingested feed. Due to the changing food supply while also seasonal fluctuations play an important role. The scientific approach was therefore designed to make characteristics of organic milk find that arise from the special feeding of organic cows and also guarantee a significant period of possible seasonal independently a demarcation of conventionally produced milk. As part of the research carried out the gas chromatographic analysis of fatty acid composition as well as the mass spectrometric determination of stable isotope ratio of carbon (delta-13C) and nitrogen (delta-15N) were used.
