Agriculture Minister Josef Miller fears serious disadvantages for the Bavarian agriculture and meat industry as well as the Kulmbach region due to the planned restructuring of the Federal Research Institute for Nutrition and Food. He has therefore asked Federal Agriculture Minister Renate Künast to reconsider the planned downsizing at the Kulmbach branch - the former Federal Institute for Meat Research (BAFF).

In view of the great importance of animal husbandry and agriculture in Bavaria, the former federal institute has always been an important cooperation partner for the meat and agricultural industries, said Miller. With the integration of the BAFF into the Federal Research Institute for Nutrition and Food on January 1st, the Free State had already lost the only independent federal research institute in the field of agriculture. According to Miller, a reduced scientific commitment would also impair the efficiency of the numerous food industry and food technology companies located in the region. In addition, the planned downsizing would put an additional burden on the labor market in structurally weak Upper Franconia.

1.   0 comment
2.   Displayed 857 times

Summary

The average consumer's nitrite intake from nitrite-cured meat products is compared with nitrite exposure from other sources; these are the reduction of dietary nitrate, mainly from plant foods, and the endogenous synthesis of nitric oxide, NO. Nitrite from meat products represents only a fraction of the total nitrite exposure. Epidemiological studies on the question of a connection between the consumption of nitrite-cured meat products and cancer of the stomach or brain are viewed critically. An indication of a connection between the two parameters cannot be derived from the studies considered.

1.   0 comment
2.   Displayed 1024 times

Source: J. Muscle Foods 14 (2003), 195-205.

The mechanically obtained leftover meat from turkey carcasses or bones (turkey mechanically separated meat) has a higher content of connective tissue, fat, calcium and heme pigments than physiological muscle tissue, which limits the suitability of this material for processing. It was therefore the authors' aim to obtain a higher-quality protein product for processing using a purification and processing method similar to that used in the production of surimi from inferior fish raw material (Y. LIANG, HO HULTIN: Functional protein isolates from mechanically deboned turkey by alkaline solubilization with isoelectric precipitation). Attempts to apply surimi technology directly to mechanically separated poultry failed. The resulting products were grey, formed only weak gel structures and had a different odor.

1.   0 comment
2.   Displayed 932 times

Source: www.csiro.au/

The test was developed by a consortium which includes the 'Cattle and Beef Quality Cooperative Research Center, CSIRO Livestock Industries' and 'Meat and Livestock Australia'. This test is to be used to selectively improve the quality of cattle herds in Australia as well as in America and South Africa.

1.   0 comment
2.   Displayed 943 times

Source: Animal Science Journal (2002) 73, 191-197.

The fatty acid pattern has aroused great interest in recent years because the proportion of unsaturated fatty acids is believed to have a positive effect, among other things with regard to cardiovascular diseases. The rumen digestion, however, breaks down most of the long-chain fatty acids contained in the animal feed into short-chain, volatile fatty acids. The body's own longer-chain fatty acids are then secondarily synthesized from these. Therefore, in ruminant fat, the saturated fatty acids, which originate from the self-synthesis, have a relatively high proportion, while the long-chain unsaturated fatty acids have a particularly low proportion.

1.   0 comment
2.   Displayed 931 times

Source: Meat Science 63 (2003), 491-500.

For beef, the intramuscular fat content is a dominant quality criterion to such an extent that it is often superimposed on racial differences in meat quality. A. CHAMBAZ, MRL SCHEEDER, M. KREUZER and P.-A. DUFEY from the Swiss Federal Research Institute for Livestock, Posieux, Switzerland, and compared four, otherwise very different breeds with the same intramuscular fat content (Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content - comparison of the meat quality of Angus, Simmental, Charolais and Limousin oxen with the same intramuscular fat content).

1.   0 comment
2.   Displayed 886 times

Source: 1st Int. J. Food Microbiol. 83 (2003), 171-184 2. Fleischwirtschaft 1/2004, 33-36.

In her contribution to the Int. J. Food Microbiol. a working group from Denmark (BUDDE and co-workers) describes a new microorganism culture, Leuconostoc carnosum 4010, which is suitable for the bio-preservation of vacuum-packed meat products. These are bacteriocin-producing lactic acid bacteria (MSB) that occur naturally on vacuum-packed meat products. In a large-scale screening, approximately 72.000 isolates from 48 different vacuum-packed meat products were tested for antibacterial activity. Bacteriocin formers were isolated from 46% of the samples. Leuconostoc carnosum was the predominant bacteriocin-producing MSB and the isolate Leuconostoc carnosum 4010 was selected for further tests because of its pronounced anti-listerial activity and its sensory acceptable behavior in meat products. The isolate produces two bacteriocins, Leucocin A-4010 and Leucocin B-4010. The first is identical to a Leucocin A-UAL 13 from Leuconostoc gelidum UAL 187, which has been known for 187 years, the second is identical to the Leucocin 10C of a strain of Leuconostoc mesenteroides made from barley malt. The addition of 107 germs / g of the protective culture to a sliced ​​sausage reduced the number of living cells of Listeria monocytogenes from an initial 3 CFU / g to a value below the detection limit (5 CFU / g) within 104 weeks at 10 ° C, thus preventing an increase in the Listeria during the cold storage of this sliced ​​product. In the opinion of the authors, the presented results show that Leuconostoc carnosum 4010 is suitable as a protective culture for cold-stored, prepackaged cold cuts.

1.   0 comment
2.   Displayed 1159 times

Source: Food Microbiology 21 (2004), 43-50.

In Europe, starter cultures containing lactic acid bacteria and Staphylococcus xylosus or Staphylococcus carnosus are often used for raw sausage stripping. These microorganisms guarantee a controlled fermentation and also have an influence on the taste properties of these foods. Staphylococcus xylosus and Staphylococcus carnosus catabolize the branched-chain amino acids leucine, isoleucine and valine into methyl-branched aldehydes, alcohols and acids. These metabolic products contribute to the typical taste development in raw sausages.

1.   0 comment
2.   Displayed 863 times

Source: Lebensm.-Wiss. u.-Technol. 37 (2004), 9-15.

"Active" packaging is a relatively new and interesting development in packaging technology. In this context, packaging is developed whose packaging materials have an additional effect on the wrapped food, e.g. B. the removal of the residual oxygen by so-called "O2 scavengers" (O2 scavengers). This application prevents premature food spoilage due to the oxidation of fats, pigments and vitamins. When using O2 scavengers, chemical reactions are often used in which oxygen is withdrawn from the environment (e.g. oxidation of iron or ascorbate).

1.   0 comment
2.   Displayed 863 times

1.   0 comment
2.   Displayed 1137 times

Translation errors lead to misunderstanding

On your website, under the heading of food safety, you found the article "QS system more attractive than IKB?" released. Unfortunately, there are some passages in this article that are not true. Since your article is based on reports in the Dutch specialist press, linguistic misunderstandings may have led to it.
 
So it is not right that some Dutch supermarkets no longer want to sell IKB meat. This was also not said by the representative of the Dutch food retail association. Rather, it is correct that Herman van der Geest said that these supermarkets no longer want to place the IKB logo, but that IKB remains the benchmark for meat purchasing. He himself certainly has no connection whatsoever with QS and certainly not said that Dutch supermarkets want to switch to the QS scheme. The term QS system was only introduced by Jos Jongerius (General Secretary of the Economic Groups for Livestock, Meat and Eggs PVE), but only in the context that PVE will explain the differences between IKB and QS to Dutch retailers. In the further course of this meeting of the PVV on February 11, 2004, Van der Geest's comment on the placement of the IKB logo in the Dutch supermarkets was contradicted by the Albert Heijn representative for his area. 
 
I would welcome it very much and would be grateful if you could correct this so that the wrong impression that has been created is cleared up.
 
Sincerely,
Thomas M. Wittenburg
 
Information office of the Dutch meat industry
c / o NED.WORK
Thomas M. Wittenburg
Achenbachstrasse 26
40237 Düsseldorf
Phone 0211 - 68 78 30 13
Fax 0211 - 68 78 30 68
This e-mail address is being protected from spambots To display JavaScript must be turned on!

[Thomas Pröller: For the report, I relied on research by the ZMP. I hope that the misinterpretation shown was actually a translation error.]

1.   0 comment
2.   Displayed 786 times