Oxidative processes in meat and meat products: Quality implications

Lipid Oxidation in Muscle Foods: A Review

http://www.foodprotect.org/issues/packets/2016Packet/attachments/III_031_support_a.pdf

Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Pathophysiology of nitric oxide and related species: free radical reactions and modification of biomolecules.

Influence of water activity on growth, metabolic activities and survival of yeasts and molds

The increased heat resistance of yeasts in orange concentrates as compared with single-strength juices cannot be accounted for on the basis of sugar contents only. Citric acid is demonstrated to play a role in the heat resistance of spoilage yeasts in concentrated orange juices. Other major chemical constituents of citrus juices, namely, ascorbic acid and pectin, did not exhibit any significant effect. A model system, based on sucrose, glucose, fructose, citric acid and tripotassium citrate, is pro-posed for the evaluation of the thermal resistance of yeasts in citrus concentrates.

Influence of orange juice composition on the thermal resistance of spoilage yeasts

The effects of S-nitrosocysteine (RSNO) as an inhibitor of lipid oxidation and as a color-developing and anticlostridial agent in a comminuted turkey meat product are reported. These effects were compared with those of nitrite on a molecular weight basis. Similar effects were obtained by 25 ppm of nitrite or the corresponding molar concentration of RSNO in color development and inhibition of lipid oxidation in cooked cured meat stored under anaerobic conditions. Transnitrosation between RSNO and hemeproteins occurred in the meat product. Results indicate that as far as the chances for nitrosamines formation are concerned, RSNO cannot be recommended as a substitute for nitrite. In a microbiological medium and in a meat product, RSNO had less anticlostridial activity than nitrite.

S-nitrosocysteine as an antioxidant, color-developing, and anticlostridial agent in comminuted turkey meat

In an attempt to use specific bacterial metabolites in a monitoring system to detect initial signs of spoilage of tomato products, the changes in bacterial counts, pH, titratable acidity and the accumulation of lactic acid, hydrogen peroxide, diacetyl (DA) and acetoin (AMC) in tomato juices inoculated with Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides, were studied. Of the metabolites tested, it appears that DA and AMC can be taken as valuable indicators of contamination of tomato juice by lactic acid bacteria at early stages but not at advanced stages of bacterial growth.

B. J. Juven

Papers

Influence of orange juice composition on the thermal resistance of spoilage yeasts

S-nitrosocysteine as an antioxidant, color-developing, and anticlostridial agent in comminuted turkey meat

Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria