Determination of nitrogen and protein content of meat and meat products

Chemical and instrumental methods for determination of nitrogen and protein are reviewed for their mode of action and utility in analysis of meat proteins and products. Although the Kjeldahl digestion method is satisfactory for determining total nitrogen, it is imprecise for determining total protein content. Presence of variable amounts of nonprotein nitrogenous components and of connective tissue proteins such as collagen and elastin produces error if the formula (N X 6.25) is used to calculate crude protein. Such fibrous proteins have higher nitrogen levels (over 18%) than other muscle proteins (about 16%), and a higher than actual protein value will be determined unless a lower conversion factor is used to correct for their content. To determine meat protein content more accurately, a combination of Kjeldahl determination with one or more additional tests to correct for nonprotein and fibrous protein content is recommended. The choice of the additional method(s) is based on the user's requirement for protein characterization, available time, type of meat product, and sample size.     

基于产品生命周期管理的肉品车间生产跟踪及追溯体系研究

基于PLM的肉品车问生产跟踪及追溯体系包括屠宰后肉品分割、分级等加工以及成品销售的肉品全生命周期的跟踪和全程的可追溯。跟踪系统通过分析肉品生产业务过程，确定其业务关键节点，并利用一、二维混合条码及层位数据标识方法对其进行标识。基于业务关键节点的数据驱动和配置处理，实现肉品生产跟踪。追溯系统则分为车间产品追溯和宰后至成品销售后的全程追溯。前者基于二维条码内嵌上游各业务关键节点一维条码的混合应用技术，实现成品至屠宰的车间追溯。后者则基于本体与XML的数据融合技术，实现对物理上分布的企业肉品数据的无缝连接和产品信息共享，使用户逻辑上面向一个综合的虚拟数据库的操作，从而便捷地实现肉品从屠宰到销售的全程追溯。在此基础上，并在开源开发环境下，设计和实现一个适应肉品生产需求变化的、可进化的跟踪追溯系统。     

狐狸肉源性成分快速检测方法的建立

为了规范食品安全标识,防止非食用性的狐狸肉添加到肉品中导致伦理、宗教等敏感问题,迫切需要建立狐狸肉源性成分鉴定方法。本研究以狐狸、牛、羊、猪、鸭、驴和鼠肉以及模拟掺假样本为研究对象,根据狐狸线粒体基因序列设计特异性交叉引物组合,Bst DNA聚合酶反应体系经63℃恒温扩增60 min,扩增产物经电泳检测和一次性核酸试纸条检测,显示结果一致,建立了交叉引物等温扩增技术与核酸试纸条检测结合的快速检测狐狸源性成分的方法。本研究建立的狐狸肉源性成分特异性的等温扩增体系,对单一狐狸源性DNA成分的灵敏度为10 ng·μL^-1,对狐狸肉与羊肉混合物中狐狸肉成分的检出比例为1%,可为肉制品市场现场检测提供简便、经济、快速有效的技术支持。     

Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes

Volatile profiles of two Iberian dry-cured products, dry-cured loin and ham, from three different Iberian x Duroc genotypes, was assessed. Three groups of 10 pigs, each (5 males and 5 females) from different genotypes, were studied: GEN1 = male Iberian x female Duroc1; GEN2 = male Duroc1 x female Iberian; and GEN3 = male Duroc2 x female Iberian. The genotype Duroc1 (DU1) corresponded to pigs selected for the production of dry-cured meat products (hams, loins, and shoulders), with a high level of fattening, while the genotype Duroc2 (DU2) corresponded to animals selected for meat production. Genotype slightly affected the volatile profiles of both dry-cured meat products, although dry-cured loin from GEN3 showed higher hexanal content. Dry-cured loin showed a volatile profile very different to that found in dry-cured ham. Volatile compounds of dry-cured meat products were mainly originated by lipid and protein degradation. Most of the volatile detected in both meat products came from lipid oxidation such as acids, aldehydes, ketones, alcohols, and hydrocarbons. In addition, a high proportion of volatile compounds from the Maillard reaction was found. Branched aldehydes and some sulfur and nitrogen compounds have their origin in the amino acids degradation by the Strecker reaction, while branched alcohols and acids come from the lipid oxidation of branched aldehydes. Dry-cured ham showed a higher number and a higher level of compounds with origin in protein and lipid degradation than dry-cured loin, which agrees with the longer ripening of the hams (24 months) with respect to the loins (4 months). In dry-cured loins, apart from these compounds, seasoning mixture provides high amount of volatiles, such as terpenes (from paprika and oregano) and sulfur compounds (from garlic), which have great importance in the overall aroma of this product.     

Marine fish as source of protein supplement in meat

For the past 2 decades, a great deal of research has been done in fish technology, particularly in the area of mechanically deboned minced fish. Minced fish is the edible muscle flesh of fish that has been mechanically separated from the bones and skin. Ideally, the product is prepared from a high quality fish and resembles hamburger meat. In its final form, minced fish is used either as an ingredient or as an extender in seafood or in food products that require further processing. On the basis of technological advancements, the National Marine Fisheries Service of the U.S. Department of Commerce and the National Fisheries Institute jointly petitioned the U.S. Department of Agriculture in 1980 to add minced fish at a level of 15% in the meat formulation of frankfurters. This paper explores certain aspects of processing, production, acceptance, and hazard assessment of minced fish ingredients as possible protein supplements in meat and poultry food products relative to this request.     

Analysis of polyphenols using capillary zone electrophoresis and HPLC: detection of soy, lupin, and pea protein in meat products

The analysis of polyphenols, which are characteristic of certain legumes, enables a rapid and sensitive detection of legume proteins in meat products. Separation of specific isoflavones can be achieved by capillary zone electrophoresis (CZE) or high-performance liquid chromatography (HPLC), both coupled with a photodiode array detector (DAD). The use of CZE in the identification process is an appropriate means of rapid screening; the HPLC is less dependent on matrix effects and clearly more sensitive. Additives of soy protein isolates up to 0.1% could be detected in meat products, even in sausages heated to a high temperature or with hydrolyzed soy proteins. A solid-phase extraction procedure with polyamide cartridges has been developed to concentrate polyphenols. A similar detection of lupin protein is possible in principle. In the case of pea protein, a reliable detection was not possible depending on the coincidental appearance of polyphenols as indicating substances.     

Simple and inexpensive method for the reliable determination of additions of soybean proteins in heat-processed meat products: an alternative to the AOAC official method

Despite the existence of an AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) for the determination of additions of soybean proteins in meat products, its use for quantitative assessment is limited. Accordingly, a simple and inexpensive method has been developed and validated in this work. The method involves defatting the meat samples with acetone, solubilization of soybean proteins in a 30 mM Tris-HCl buffer (pH 8) containing 0.5% (v/v) 2-mercaptoethanol, and the identification of two peaks from soybean proteins in the chromatogram obtained by perfusion reversed-phase chromatography and UV detection. Determination of soybean proteins by the proposed method did not suffer from matrix interferences, with a good linear correlation up to a concentration of 12.50 mg/mL soybean proteins being observed. The proposed method was proven to be specific, precise, accurate, robust, and sensitive, making possible the detection and the quantitation of additions of 0.07% (w/w) and 0.25% (w/w), respectively, of soybean proteins in meat products (related to 1 g of initial product). The method has been applied to the determination of the soybean protein content in commercial heat-processed meat products, obtaining results that were statistically similar to those obtained by the official ELISA method but with a higher reliability and simplicity and a lower cost and analysis time.     

超声辅助变压滚揉对鸡肉蛋白质结构及含水量的影响

为了探讨超声辅助变压滚揉对原料肉腌制过程蛋白质结构及水分含量的影响,该研究以鸡胸肉为原料分别进行静置腌制(对照)、真空滚揉(vacuum tumbling,VT)腌制和超声辅助变压滚揉(pressure-transform tumbling curing assisted by ultrasound,PTU)腌制处理100 min,采用拉曼光谱、低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)、扫描电镜(scanning electron microscopy,SEM)和透射电镜(transmission electron microscope,TEM)测定不同腌制处理后鸡肉肌原纤维蛋白的二级结构、肌肉中水分含量以及肌肉组织微观结构的变化.结果显示,经过VT和PTU腌制处理的鸡肉其各项指标较对照组均发生显著变化(P＜0.05),其中拉曼光谱分析显示PTU处理的鸡肉肌原纤维蛋白质二级结构组成发生更显著变化,α-螺旋含量降低(P＜0.05),β-折叠和-转角的含量显著增加(P＜0.05);LF-NMR结果显示PTU处理的鸡肉的结合水横向弛豫时间和不易流动水横向弛豫时间较VT处理显著减小(P＜0.05),而对应的结合水峰面积百分比和不易流动水峰面积百分比都较其他处理组增加(P＜0.05).扫描电镜和透射电镜研究结果也显示经PTU处理的鸡肉组织结构破坏最严重,Z线以及肌原纤维膜降解最为明显.综上,PTU处理能够通过改变蛋白质结构、水分存在状态分布以及微观结构的变化来加速原料鸡肉腌制效率,改善嫩度和提高保水性;研究结果为PTU技术在肉制品加工中的应用及相关设备的开发提供理论依据.     

添加西兰花种子水提物改善腊肉色泽和风味提高抗氧化性

为了分析西兰花种子提取物（Brassica oleracea L. seed extract,BSE）的体外抗氧化能力,以及其在广式腊肉中的应用效果,该文对不同BSE添加量的应用效果进行了分析,并与添加2,6-二叔丁基-4-甲基苯酚（butylated hydroxytoluene,BHT）的应用效果进行了比较。基于基础配方,共制备了对照组（CT）、添加0.2% BSE组（0.2% BSE）、添加0.5% BSE组（0.5% BSE）、添加1% BSE组（1.0% BSE）、添加1.5% BSE组（1.5% BSE）和添加0.02% BHT组（BHT）6组样品。研究结果显示,BSE的体外总抗氧化能力与其在水溶液中的含量成正比;在脂质体系条件下,BSE的抑制诱导氧化作用呈现为先增加后降低的趋势,相比于1.0%添加量,添加量为1.5%时,样品的抑制诱导氧化作用明显降低（P<0.05）;相比于BSE,BHT具有明显的抑制氧化作用（P<0.05）;随着BSE添加量的增加,样品的硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARS）值呈现为降低的趋势,BHT样品TBARS值介于1.0%BSE和1.5%BSE样品之间;各加工方案样品均具有明显的主体特征风味,添加BHT样品的主体风味与其它样品有明显差异;1.5%BSE样品具有最高的亮度值（L*）和黄度（b*）,BHT样品具有最高的红度（a*）;通过对挥发性风味物质的分析结果显示,挥发性成分随添加方案的不同而各有差异。综合结果显示,添加1.5% BSE广式腊肉具有较理想的色泽、氧化状态和风味物质含量,可以替代BHT使用。     

Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study

The food processor was evaluated as an alternative to the food chopper and bowl cutter for preparing meat samples for analysis in AOAC procedure 24.001. Samples of 6 meat types--cooked sausage, pork sausage, canned ham, hamburger, water-added ham, and smoked ham--were distributed to 9 laboratories for preparation using a food processor. The resulting 54 samples were sent to a USDA-accredited laboratory for analysis in triplicate for moisture, protein, and fat. Standard deviations and their 95% confidence intervals calculated for the analytical results were compared with USDA Performance Standards. With few exceptions, the upper limits were lower than the Performance Standards and for the exceptions, the intervals included the Performance Standards. By these criteria, the food processor is as effective in preparing homogeneous samples as the preparation procedures used to set the Performance Standards. Collaborators found the processor faster to use and easier to clean than the food chopper. Use of the food processor has received interim approval as an alternative to the food chopper or bowl cutter in AOAC procedure 24.001 for preparing meat samples for analysis.     

Development of a dot blot assay for the rapid detection of central nervous system tissue on meat and contact surfaces

As a potential transmitter of bovine spongiform encephalopathy (BSE), tissue from bovine central nervous system (CNS) is not accepted in meat and meat products. Western blot analysis of the CNS marker myelin proteolipid protein (PLP) detects CNS contamination selectively and sensitively. In this study, a rapid dot blot assay using an anti-PLP antibody was developed to screen CNS contamination of meat and contact surfaces. The detection limit was 0.01% bovine brain in minced bovine muscle. When applied to a swab test, down to 0.5 mg of CNS tissue on meat or other surfaces was detectable. Other offal tissues or peripheral nerves did not interfere with the assay. The test allows a differentiation between mammalian and avian CNS but not among mammalian species. The swab test was applied immediately after slaughtering at several areas of the bovine head. CNS was not detectable at any region which may enter the food chain.     

Rapid methods for determination of meat composition

Rapid analytical procedures are needed to determine the total protein, moisture, and fat content of meat and poultry products. During the past 5 years, the U.S. Department of Agriculture (USDA) has been studying various methods involving instrumentation that test for these constituents either in combination or separately. The studies are initiated on request of the Department or the instrumentation manufacturer and are conducted at the manufacturers' facilities using 2 sets of samples preanalyzed by conventional means. One set, with values, is used for calibration purposes, the other set is tested as unknown samples. The resultant data are evaluated statistically vs the conventional test results. Most studies show the usefulness of these rapid tests for product quality control, but some fall short of regulatory requirements because of unacceptable bias or variability. Typical within-product standard deviations obtained in rapid methods instrumentation tests have ranged from 0.47 to 0.67 for percent total protein, 0.73 to 1.71 for moisture, and 0.41 to 1.14 for fat. For conventional methods, the acceptable USDA performance criteria for repeatability are standard deviations of less than 0.24 for protein, 0.46 for moisture, and 0.63 for fat. Improvements in instrumentation are being made and studies continue.     

Detection of beef and poultry by serological field screening tests (ORBIT and PROFIT): collaborative study

Ten laboratories each analyzed 30 raw meat and raw meat product samples in a collaborative study of the ORBIT (overnight rapid bovine identification test) and PROFIT (poultry rapid overnight field identification test) serological field screening tests for the detection of beef and poultry. Versatility of the tests was shown in the analysis of whole tissue, ground, or emulsified raw meat products. Both tests were demonstrated to be reliable and were capable of detecting adulterants present at the 10% level. The method has been adopted official first action.     

Improved enzyme-linked immunosorbent assay for determination of soy protein in meat products

An indirect, competitive enzyme-linked immunosorbent assay (ELISA) has been developed for quantitation of soy protein in meat products. The methodology allows rapid aqueous extraction of meat samples into a liquid form suitable for assay. The assay is highly specific for soy protein and is designed to measure soy protein levels between 1 and 10% of the wet weight of the sample. Standardized, stabilized reagents for carrying out the procedure are commercially available in a kit. The analysis, including sample preparation, can be completed within a workday, and the actual immunoassay in less than 60 min.     

代谢组学在肉及肉制品品质监测中的应用

代谢组学是通过研究机体受外界干扰前后小分子代谢物(分子量1 500 Da)的变化,进而探究其代谢机制的新兴科学。近年来,代谢组学在肉品科学研究领域受到广泛关注。但目前基于该技术监测宰前因素(遗传因素、肌肉部位及饲喂方式)及宰后成熟(时间、方式)对肉及肉制品品质影响的相关研究仍缺乏系统总结。同时,代谢组学技术的引入,也为肉品货架期预测、肉制品加工工艺优选、产地溯源及真伪鉴别提供了新的思路。因此,该研究概述了近年来代谢组学常用的分析检测技术(核磁共振技术、气相色谱质谱联用技术、液相色谱质谱联用技术)及数理统计方法(主成分分析、偏最小二乘判别分析等),重点对代谢组学在肉品生产诸多环节(动物饲喂、屠宰、加工等)中的最新研究进展进行综述,最后总结了目前肉品代谢组学研究中存在的代谢产物检测有限、试验重复性差等问题并认为多组学联合分析是监测肉品品质的未来发展方向,以期为其在肉品科学领域的应用提供参考。     

多目标驱动的拖拉机产品族外形基因设计

为塑造标志性的品牌造型元素及独特的品牌形象,提高农机用户对拖拉机外形设计的满意度,提出一种多目标驱动的拖拉机产品族外形基因进化设计方法.在拖拉机产品族外形基因的提取、变异系数分析的基础上,构建了多目标驱动的拖拉机产品族外形基因进化设计模型,研究了基于形态学矩阵的产品族外形基因进化解空间,并采用快速非支配遗传算法对多目标决策模型进行求解.以某企业产轮式拖拉机为例,分析了品牌识别、用户意象、社会情境3目标驱动的产品族外形基因进化设计过程,并建立了拖拉机产品族侧面外形基因计算机辅助设计系统,将获得的子代方案与所选取的样本p15的外形方案进行对比评价.结果表明:子代方案能较好地延续该品牌原有产品造型特征与风格;同时,相较于样本p15,子代方案对品牌识别、用户意象、社会情境的符合程度分别提高了30%、54%、80%,验证了方法的可行性与有效性.     

Phosphorylation of the 12S globulin from rapeseed (Brassica napus L.) by phosphorous oxychloride: chemical and conformational aspects

The effect of progressive phosphorylation by phosphorous oxychloride upon the conformation of the 300 kDa storage protein (cruciferin) from rapeseed has been studied using chemical analysis, SDS-PAGE, HPLC, analytical ultracentrifugation, viscometry, fluorescence spectroscopy, and hydrophobicity measurement. The amount of phosphorous in the protein increased with the excess of phosphorous oxychloride and the pH of reaction. The bulk of phosphorus was only loosely bound to the protein and was removed by washing with cold perchloric acid. The more stably bound phosphorus groups after reaction at pH 8 were found to be nearly equally attached to amino and hydroxyl groups, whereas phosphorylation at pH 10-11 led to predominant O-phosphorylation as detected by studying the acid- and alkali-lability of the protein-phosphorous bonds. A 50 kDa component appeared as a product of covalent cross-linking of the constituent alpha- and beta-polypeptide chains. A 2.5S fraction appeared as the main product of dissociation, which takes place after a critical step of modification. The higher the extent of phosphorylation, the larger was the percentage of higher molecular weight products, the percentage of which was most significant after modification under strongly alkaline conditions. They may be attributed both to products of chemical cross-linking and to noncovalently linked aggregates formed by interactions of partially unfolded derivatives exhibiting an increased surface hydrophobicity.     

辐照处理提高猪肉火腿肠保鲜效果

辐照是一种非常有效的食品杀菌保鲜技术,近年来在即食肉制品保鲜方面的应用逐渐引起了人们的关注。为了探讨γ辐照技术对猪肉火腿肠的杀菌保鲜效果,试验采用1、3、5、7、9 k Gy 5个剂量分别对火腿肠进行辐照处理,辐照结束后样品在4℃条件下冷藏,然后跟踪测定其在冷藏过程中脂肪和蛋白质氧化、颜色、p H值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)以及菌落总数的变化,分析不同剂量辐照处理对火腿肠保鲜效果的影响。结果表明,辐照可以显著降低火腿肠脂肪和蛋白质的氧化稳定性,促进其在储藏过程中的氧化。1 k Gy剂量辐照对火腿肠的色泽影响不显著;3~9 k Gy剂量辐照,可以使样品的红度值(a*值)显著降低、亮度值(L*值)显著升高(P0.05),而在冷藏过程中a*值与L*值均随储藏时间的延长而降低,且高剂量辐照组要比低剂量组降低更快一些。火腿肠p H值受辐照影响不显著(P0.05),且在冷藏过程中所有处理组火腿肠的p H值变化也不显著,均在6.0~6.5范围内。5 k Gy剂量辐照即可对猪肉火腿肠中的微生物起到有效抑制作用。     

Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study

A colorimetric method for the determination of hydroxyproline as a measure of collagen in meat and meat products has been collaboratively studied in 18 laboratories. The method includes hydrolysis with sulfuric acid, oxidation with chloramine-T, and formation of a reddish purple complex with 4-dimethylaminobenzaldehyde. Five frozen and 3 freeze-dried samples were tested, ranging in content from 0.11 to 0.88% and from 0.39 to 4.0% hydroxyproline, respectively. The mean values of 2 identical samples were 0.245 and 0.251%. The average recovery from a spiked sample was 96.1%. The hydroxyproline content of a known sample (a mixture of 2 samples in the ratio 5:2) was calculated to 1.42%, which agrees well with the analytical result, 1.40%. In comparison with other collaborative studies, based on the ISO analytical method, the repeatability and reproducibility of this method agree well with the other results. This method was accepted as an official NMKL method by all national Committees, and has been adopted official first action by AOAC as an NMKL-AOAC method.     

扩大耕地基数 适应食物发展需要

发展农业是调整食物结构的物质基础。调整食物结构主要是增加豆类和肉类食物,但它都受耕地少,粮食紧的限制,因此,必须提高垦殖率,增加耕地的基础数。要打破旧框框,改变旧观念,改变农区林区牧区割据的态势,各区都应利用土地资源综合发展食品生产。农区,贯彻以农为主,农林牧结合发展生产;林区,不毁林,利用无林地,实行以林为主,林农牧结合发展生产;牧区,选择水土条件适宜的地,实行以牧为主,牧农林结合发展生产。结合改造低产田和增产措施,食物将会充裕,食物结构也将随之得到调整。