39th Kulmbach Week

In the years 2001 to 2003 three training seminars for self-marketing game keepers took place in the Institute for Technology of the Federal Institute for Meat Research in cooperation with the Association of Upper Franconian Game Keepers eV, funded by the Agricultural Office Münchberg/Wunsiedel.

A range of nutritionally valuable and tasty meat products made from local red and fallow deer meat was developed for these seminars. In the foreground of these developments were raw sausage and raw cured products as well as boiled sausages as fresh goods and glass preserves. The production of animal-specific raw cured products did not pose any difficulties, since they each come from one or more sections of the leg. In the production of scalded and raw sausages, on the other hand, the fat traditionally processed is back or comb bacon from the pig. However, since pure game products without pork and bacon should also be produced for boiled and raw sausages, the question of substituting the bacon arose. Depending on the season, age and sex, the range of variation with regard to the degree of obesity was not insignificant in both deer species. However, it turned out that even in animals that had a sufficient proportion of fat tissue, this fat tissue proved to be unsuitable for substituting pork bacon due to the lack of processing properties and deviations in consistency and taste. In the production of scalded sausages, previous good experiences with the processing of vegetable oils - preferably sunflower oil - could be used. Vegetable fats are interesting from a nutritional point of view because they are cholesterol-free. Since finely chopped boiled sausages with bacon also had an unusually dark color due to the relatively dark color of red and fallow deer meat, sunflower oil was superior to bacon because it could be used to produce light-colored ground meats. In connection with the lean, cured, dark red venison inserts, optically very attractive boiled sausages with coarse inserts, such as e.g. B. beer ham, ham sausage coarse and fine and various hunting sausage recipes.

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39th Kulmbach Week

In the context of GMP (good manufacturing practice), HACCP measures or against the background of quality assurance work instructions for autoclaving canned goods, the question arises as to what influence a sensor placement has on the detection of an F value or to what extent special routines can be used or measuring devices for the most precise possible measuring container preparation as well as sensor placement within a measuring cell. There are no systematic studies on this complex of problems to be found in the scientific literature. In oral communications, however, it is unanimously pointed out that even the smallest fluctuations in the placement of the sensors within a can lead to changes in the measurement result. Repeated measurements of any test set-up never yielded exactly the same results. These observations are commonly attributed to even the smallest variations in sensor placement within the can. In the following, it was examined what influence deviations from the correct fit of the sensor have on the recorded F value and what laws they may be subject to.

The investigations were carried out on metal canisters with different filling quantities and geometries. In theory, the smallest distance between the surface of the tin and the geometric center of the product has the greatest influence on the thermodynamic behavior of the core temperature profile when heated. Therefore, it depends on the size and shape of the canister, whether deviations from the ideal placement, which is the center of both the longitudinal and horizontal axis of the container resp. Content is, are in the horizontal or vertical direction of importance. To study these effects in horizontal deviation, canned formats were chosen whose lengths were greater than their diameters (73x210 and 99x119) or in which their height-aspect ratios were reversed (73x58 and 99x63) to study longitudinal deviation. In all cases, finely chopped boiled sausage meat of a medium quality customary in tins was used as the filling, filled in the standard filling quantity specified for the specific tin container. The preserves were then subjected to defined heating processes while recording the temperature profile data. 10 replications were carried out for each test batch and each of the temperature data stored approx. 150 times per minute, resp. the measured F values ​​are statistically analyzed individually.

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39th Kulmbach Week

Since July 1.7.2003, 97, packaged foods that are sold to the end consumer may have to be labeled according to the QUID guidelines (Quantitative Ingredient Declaration) in accordance with EU Directive RL4/XNUMX/EG. The legislator hopes that the new labeling obligation will provide consumers with more objective information when purchasing products and thus enable them to make a "better" choice. In the course of this development, methods for quantifying animal components in food are also becoming increasingly important.

Great efforts are currently being made to provide quantitative methods for determining animal ingredients. The first systems for cattle and pigs are already commercially available and used in monitoring. These systems are able to determine the proportion of meat in an animal species relatively, ie in relation to the total proportion of meat, by relating the number of copies of an animal-specific gene (target gene) to the number of copies of a general animal-specific gene (reference gene).

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39th Kulmbach Week

Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds containing 2 or more fused aromatic carbon rings. They are mainly formed in pyrolytic processes, especially in the incomplete combustion of organic material and therefore also in smoking. The PAH group includes up to 250 different substances, 16 of which are considered particularly hazardous to health and the environment by the American Environmental Protection Agency (US-EPA). Of these 16 EPA-PAHs, 6 compounds are classified by the International Agency for Research on Cancer (IARC) as substances with sufficient evidence of carcinogenic effects in animal experiments. The best-known carcinogenic PAH compound is benzo[a]pyrene, which has so far been used as a lead substance. In the period from 1978 to 2002, a total of almost 1000 smoked meat products were examined for their benzo[a]pyrene content at the BFEL, Kulmbach site. A clear decrease in the benzo[a]pyrene content over the last 25 years could be determined.

In contrast to benzo[a]pyrene, there is no reliable data on the levels of the other carcinogenic PAHs in smoked meat products. In view of the EU's considerations of introducing maximum levels for these carcinogenic PAHs in food, it is of particular importance to have in-depth knowledge of their levels, particularly in smoked meat products, since this food group, with an average consumption of approx. 24 kg per German citizen, year represents the largest proportion of smoked foods. Since the HPLC/fluorescence method established for the analysis of benzo[a]pyrene is not suitable for determining the content of all toxicologically relevant EPA-PAHs at the same time, a GC/MS method was developed with which the PAH content in smoked meat products and smoke condensates were examined.

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39th Kulmbach Week

"Dioxin in food, paper bags, copper slag, animal feed, etc." Such headlines appear regularly in the media. Reports of this kind are often the reason for great uncertainty and insecurity among consumers, food producers and retailers. Using the example of the substance class dioxins (PCDD/F), this article would like to show the essential connections to the transfer (carry over) in food chains and thus convey basic knowledge for the objective evaluation of such messages.

The two substance classes of dibenzo-p-dioxins (PCDD) and dibenzofurans (PCDF) - with a total of 75 or 135 individual compounds or congeners - are summarized under the term "dioxin". Of these 210 congeners, the World Health Organization (WHO) assigned 16 PCDD/F individual compounds, so-called TEFs (toxic equivalent factors). The WHO-TEF expresses the relative toxicity of a congener compared to 2,3,7,8-TCDD (Seveso dioxin), to which a WHO equivalent factor of 1 was assigned.

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The current CMA/ZMP market study proves that a lot is cooked in German kitchens

Get out of the house in the morning. Because the way to the office is long and you prefer to spend your valuable time in bed as long as possible. At lunchtime, fly to the canteen or the bistro around the corner; and in the evening, on the way home, we think about which microwave dish to have today. One might think that the hustle and bustle of the working week is causing empty kitchens in German households. It is not so. Because 80 percent of our main meals, breakfast, lunch and dinner, are prepared and eaten at home. This is confirmed by a current study on the consumption behavior of Germans aged 14 and over commissioned by the CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH and the ZMP Central Market and Price Report Office GmbH. For this purpose, the commissioned institute Produkt + Markt evaluated 48.000 interviews, conducted from June 1999 to July 2003, from a socio-demographic, regional and temporal point of view.

By whom and for whom are meals prepared, how, when and where? Are there differences according to age, gender and life cycle phases? Are there regional or temporal connections? Who uses ready meals and who prepares fresh? The study provides detailed and factual answers to these and other questions. One thing in particular becomes clear: the Germans prepare most of their food themselves. This applies to a good three quarters of all courses in a meal. Mainly fresh ingredients are used. Above all, meat (76 percent), vegetables (50 percent) and fruit (55 percent) are bought fresh.

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BLL annual conference in Berlin

"Just a few years ago, we would never have dreamed of the extent that overweight and obesity have assumed," said Federal Minister Renate Künast at the BLL's annual conference in Berlin. "The prevention of obesity is the nutritional challenge of the future." The solution lies in prevention; a healthy relationship with food, one's own body and the environment is fundamental. “Ultimately, it is a question of lifestyle,” added the Federal Minister. There are already a number of initiatives for better nutrition education and physical activity promotion.

"Now is the time to bundle all these measures," said the Federal Minister, "we need a nutrition movement for Germany." For this reason, she wants to found the "Nutrition and Exercise" platform together with the economy. "We only have a chance if all social actors pull together and act together," said the Federal Minister. The aim is that the wisdom of future generations should be "Healthy eating and more exercise mean a good life".

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One year after the start of the joint research project "Acrylamide", the BLL and the FEI drew a positive interim balance on May 5th, 2004 during an information event in Bonn: In addition to a significantly reduced acrylamide formation in the production of high-quality food, significant progress was made in the detection, in the control and be achieved with regard to the risk assessment of acrylamide. ##|n##The results in detail: ##|n##

Two new analytical methods have been developed and validated - a major advance for the detection and control of acrylamide in food. In addition, further knowledge was gained about the formation of acrylamide and studies on intake from feed were carried out. These provide important information on how to avoid migration into food. In addition, new assessment methods for toxicity and mutagenicity were developed. It is still unclear whether consumers are at risk from acrylamide ingested through food. However, the level of knowledge that has now been gained indicates that the risk potential is significantly lower than originally feared. Further investigations into the toxicology of the metabolites of acrylamide must be awaited for a comprehensive safety assessment.

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Per capita consumption of fruit juices and fruit nectars has risen again for the first time after 5 years of stagnation - the economic situation in the fruit juice industry remains unsatisfactory

Berlin, April 29, 2004. For the first time since 2003, the sunny year 1999 brought a noticeable increase in the consumption of fruit juices and fruit nectars in the German fruit juice industry. Per capita consumption rose by around 1,6 liters to 42 liters (2002: 40,4 liters). Apple juice has grown particularly strongly. A slight increase can be seen with orange juice.

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According to preliminary results from the Federal Statistical Office, in March 2004 retail sales in Germany increased by 0,7% in nominal terms (at current prices) and 1,2% in real terms (at constant prices) compared to March 2003. This was the first time this year saw an increase in sales determined compared to the same month of the previous year. However, March 2004 also had 27 trading days, one more than March 2003. The preliminary result was calculated using data from six federal states, which account for 81% of total German retail sales. After calendar and seasonal adjustment of the data (Berlin Procedure 4 - BV 4), nominal and real sales were down by 2004% compared to February 0,5.

In the first three months of 2004, retail sales were down 0,9% in nominal terms and 0,4% in real terms compared to the same period of the previous year.

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EU pork exports still possible

The fact that Russia will not, as threatened, close the borders for EU meat exports from May should have a positive effect on the mood on the pig market in this country and in the EU as a whole. Although the Russians have not yet agreed new veterinary conditions with the EU, the existing ones will initially remain in force until the beginning of July this year; by then you should have found a common denominator.

For the time being, this decision has weakened an element of uncertainty for the pig market, but local producers are likely to be looking to the future again with some uneasiness: Although the pig prices could definitely rise slightly, should the barbecue season and thus domestic demand pick up speed, However, the plentiful supply and the forthcoming outsourcing of pork from private stocks and last but not least the EU enlargement on May 1st are causing uncertainty.

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