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A field survey involving 144 camel meat producers from Souf region the Algerian northern Sahara was implemented in order to establish a typology of camel meat producers and collect data on camel production strategies, and camel rearing place. The collected data allowed to identify 3 homogeneous groups of producers well distinguished between them after cluster analysis. (traditional rural breeders, breeders-fatteners and fatteners). The present study confirmed the predominance of camel fattening in the study area compared, to traditional camel rearing. In-depth technical and economical studies on the different types of producers are mandatory to evaluate the vulnerability of the different systems in order to ensure camel-rearing production sustainability in the arid region of the country. [ABSTRACT FROM AUTHOR]

• The characteristics and baseline use of refrigerant gas in the food sector. • To identify the characteristics of refrigerants used in the three selected sectors. • The most used refrigerant gases are R22, R404, R507 and R134A in the three sectors. • A survey was carried out in meat, dairy, fruit and vegetable sectors. • Refrigerant changes are performed when leaks occur or equipment is damaged. This paper presents the characteristics and baseline use of refrigerant gas in the meat, dairy, and fruit and vegetable sectors. The data are based on different sources of primary information starting from a survey of the companies that constitute the three chains in different departments of Colombia. The results show that the management, use and handling of refrigerants is similar among the three productive sectors and that the most commonly used refrigerant gases are R22, R404, R507, and R134A. Moreover, 80% of refrigerants are traditional and 20% are natural refrigerants, especially in large companies that have managed to migrate to cleaner technologies that have less of an impact on the environment. The food sector with the highest use of refrigerant gas is the meat industry, followed by the dairy and fruit and vegetable industries. Except in the fruit and vegetable chain, the refrigerant charge for these sectors is less than 100 kilograms and refrigerant changes are performed in a period of six to twelve months. A consensus was reached that preventive maintenance and timely detection of leaks is essential for the efficient and rational use of refrigerant, and its reuse is not a practice that is evident in these sectors. The findings of this study are important for analysing how companies in the food sector, have implemented environmentally friendly practices related to vital refrigeration processes for the processing and conservation of products and for identifying controls and maintenance processes that generate refrigerant changes and reduce environmental impacts. [ABSTRACT FROM AUTHOR]

While meat food is valued socially and symbolically as a part of traditional Jewish culinary culture, vegetarianism and veganism among Jews increased quite spectaculary over the past decade, especially in the USA and in Israel. According to rabbis and to interviewees themselves this new way of eating rooted in the Hebrew Bible and in the rabbinic literature. Indeed causing any cruelty or suffering to animals is prohibited according to these sacred sources; this is an absolute principle. Such changes are having effects on the increment of the products that are certified "green" and on the increase of vegan friendly restaurants in Israel. The narrative of Jewish women about their food and culinary practices shows those ongoing changes which are often not the result of ideological radical choices. [ABSTRACT FROM AUTHOR]

The consumption of meat depends first of all on religious prescripts: unlike Christianity, Judaism and Islam prohibit certain meats. Then comes the cultural status (distinct from the legal status) of animals: in Europe, the consumption of rabbits has declined due to his assimilation to a "pet". After an increase in the post Second World War period, meat consumption has been declining in Europe since the 2000s; similarly, in North Africa and the Middle East, its consumption tends to be closer to that of Europe. These fluctuations owe more to changes in living modes and standards than to animalist activism. [ABSTRACT FROM AUTHOR]

In order to understand the place of sandfishmeatcompared to other sources of animal protein. A survey of the sale and consumption of thisanimalwascarried out among 994 respondents, aged 32 years on average, Come fromvarioustributaryorigins. The resultsrevealedthatskunkmeatwas a very important part of the diet of Sufi households. Half of the consumersreportedconsumingmeatof sandfish as a substitute for meat, a cheaper and sometimes free source of protein. 25% for its gustative qualityeven in the presence of meat and 20% for itstherapeuticvirtues. The live animal generallyrepresents the mostcommonform of sale during the summerperiod. On the other hand, a relative increase in the driedformisknown in autumn and winter. The gender distribution of purchasesisequal (23%). The purchasepriceissignificantlycorrelated ** (p˂0.01) with the season of the hunt and the form of sale. [ABSTRACT FROM AUTHOR]

Fresh meat is the support for multiple microorganisms that will grow more or less abundantly as the method of conservation used. The application of cold is currently the best method of preservation, while having a certain number of disadvantages as the very short shelf life in the case of refrigeration and sensory and nutritional impact when applying freezing In order to put in evidence the preservative effect of an organic acid often used in food industries and tolerated by national legislation, citric acid. The evaluation of the rate of microbial growth of certain bacteria contaminating camel meat kept under refrigeration was evaluated and previously treated with this acid has been studied. The samples were collected at the Ouargla slaughterhouse. The selected compartment for monitoring was the thigh (most demanded by consumers of the region). The obtained results of some germs reveal the absence of sulfito-reducing and Staphylococcus aureus. However we detected the presence of total mesophilic aerobic flora, yeasts, enterobacteria and fecal coliforms, the percentages were respectively 30.26%, 26.55%, 22.74% and 20.44%. The duration of cold preservation of this meat treated was nine days except for yeasts whose duration was seven days. The use of citric acid solutions at concentration spreading to the applied regulation seems prolong its conservation. [ABSTRACT FROM AUTHOR]

Since they appeared 2.4 million years ago, the early representatives of the human race have consumed meat. The share of it gradually increased in the diet and shaped the biological evolution of humankind (brain development through the supply of specific nutrients) and the social and cultural evolution of it (hunting large animals involved cooperation between individuals). In addition meat is ambivalent food as it has been very coveted for its attractive taste and symbolic reasons (strength, wealth…) but also created food taboos and restrictions (pork for Muslims and Jews, beef for Hindus, days or periods without meat among Catholics…). Meat consumption fosters debates today: livestock consume a lot of grain and water whereas high-yield meat production impacts negatively on the environment and animal welfare. [ABSTRACT FROM AUTHOR]

The objectives of this paper are (a) to estimate the overall losses to the beef industry in Canada from BSE by identifying and estimating the increased costs and reduced revenues to the industry from May 2003 to September 2007; and (b) to assess the extent to which compensation paid by federal and provincial governments to producers of cattle and beef products covered these losses. The analysis suggests that in aggregate, the industry in Canada was fully indemnified through federal and provincial assistance programs, but the gains or losses to various sectors within the beef industry cannot be identified. [ABSTRACT FROM AUTHOR]

Abstract: A combined model of the beef chilling process is presented, in which computational fluid dynamics (CFD) was used to estimate the local heat and mass transfer coefficients, assuming uniform surface temperatures, and a set of 2-D finite element grids was used to solve the heat transfer equation in the product, which has an elongated shape. Another set of 1-D grids was used to solve the water transport equation near the surface of the meat. The surface transfer coefficients were calculated for various combinations of air orientations and speeds, and summarised in a set of regression equations. The model was verified by existing and new data on heat load, temperatures, weight loss and surface water activity. [Copyright &y& Elsevier]

Abstract: Antoine-Laurent de Lavoisier published his results on ‘meat stock’ preparation in 1783. Measuring density, he stated that ‘food principles’ were better extracted using a large quantity of water. This result was checked. To cite this article: H. This et al., C. R. Chimie 9 (2006) . [Copyright &y& Elsevier]

Abstract: Accurate data on the initial freezing point of cured meat is required to predict freezing rates or identify optimal slicing temperatures. However, little data was found in the literature. Experiments were therefore carried out using the ‘Karlsruhe test substance’ (‘Tylose’) with varying salt concentrations as a cured meat substitute. Initial freezing points were −1.4, −3.1, −4.1, −5.2 and −6.3°C at salt contents of 0.5, 2, 3, 4 and 5kg salt/100kg sample, respectively. These values were within ±0.5°C of published values for cured pork and within ±0.9°C of theoretical predictions. Modifying the salt content of Tylose is therefore a simple way of determining the initial freezing point of cured lean meats, and Tylose modified in this way can be used to simulate the freezing of cured meat. [Copyright &y& Elsevier]

The isolation of pathogenic Listeria spp. in bacteriological samples, and anti-phosphatidylinositol-specific phospholipase C (anti-PIPLC) antibodies in sera of buffaloes were studied. Isolation of the pathogen was attempted from the samples by selective enrichment in University of Vermont Medium and plating onto Dominguez-Rodriguez isolation agar. Pathogenicity of the isolates was tested by Christie, Atkins, Munch Petersen test and mice incoulation test. Listeria spp. and L. monocytogenes were isolated from 8.8 and 2.4%, and 4.8 and 1.6% of 125 each meat and blood samples, respectively. Out of the 125 samples each of feacal, nasal and vaginal swabs from buffaloes 8 and 4%, 13.6 and 2.4%, and 6.4 and 2.4% were positive for Listeria spp. and L. monocytogenes, respectively. L. ivanovii was confirmed from 0.8% vaginal sample. A total of 125 serum samples were tested by phosphatidylinositol-specific phospholipase C (PIPLC) based indirect ELISA of which 4.0% turned out to be seropositive. [Copyright &y& Elsevier]

A novel technique has been developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen beef by using a micro-slicer image processing system (MSIPS). The system has functions to reconstruct the 3-D image based on the image data of exposed cross-sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1 μm and to display the internal structure as well as an arbitrary cross-section of the sample choosing observation angles. The size and distribution of ice crystals can be determined from the 2-D quantitative information, such as the periphery and area of the crystals. The effects of freezing conditions on the morphology and distribution of the ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. For the samples frozen at −15 °C, the network structure of ice crystals were observed mainly at intercellular space, having approximately 100 μm in cross-sectional size, while that prepared at −120 °C showed the spherical crystals of 10–20 μm in diameter within the cells. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibers. The proposed method provided a new tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals. [Copyright &y& Elsevier]

Allergy to serum albumin is a frequent disorder that is clearly under-diagnosed at present. There are multiple routes of sensitisation, given that albumin is ubiquitously present in diverse biological fluids. Beef albumin is the most frequently reported cause of this type of allergy, and it is frequently found to cross-react with albumin from other animals. The clinical manifestations are varied: recurrent diarrhea, atopic dermatitis, oral allergy syndrome, angioedema and anaphylaxis may be caused by allergy to albumin. Serum albumin present in cat and dog danders may cause rhinitis or asthma. Cross-reactions between different albumins are well known, for example, between pork and cat and between eggs and milk or chicken. Diagnosis can be confirmed by skin prick tests with purified albumin (s) and/or bydetection of specific IgE antibodies. According to the clinical symptoms, we recommend careful heating of any incriminated food, avoidance of contact with cats or dogs when such allergies exist, and, of course, treatment of symptoms. [Copyright &y& Elsevier]

The three-dimensional, transient, coupled mass and heat transfer of cooked meat during vacuum cooling is modelled by using the finite element method. The model mainly includes two sub-models, describing mass transfer with the inner vapour generation and heat transfer with the inner heat generation, respectively. The variations in the physical properties of the meat and the shrinkage of the meat during the cooling are covered in the model. For vacuum cooling a cooked meat joint in a brick shape (310×130×130 mm) and with a weight of 5.3 kg from the maximum temperature of around 74 °C to below 10 °C, the maximum deviation between the predicted and experimental core, surface and average temperatures is within 2.5 °C. The deviation between the predicted and experimental total weight loss is about 7.5%. The simulation indicates that a rapid cooling can be achieved for large cooked meat joints by using the vacuum cooling. [Copyright &y& Elsevier]

A mathematical model is developed to analyse the performance of a vacuum cooler. The model is based on the mass conservation of air and vapour in the vacuum chamber. In the chamber, the vapour evaporated from foods under the vacuum and the vapour removed by the vapour-condenser and vacuum pump contribute to the variation in the vapour partial pressure, and the ingress air and the air released by the pump cause the change of air partial pressure. Experiments were carried out on vacuum cooling of water to validate the model. The predicted vacuum pressure and temperature histories are compared with the measured values. The maximum deviation between the predicted and measured vacuum pressure is within 110 Pa (for the chamber pressure between 12,000 and 2200 Pa), while the maximum deviation between the predicted and measured temperature of water is less than 2 °C. The model can, therefore, be used to predict the transient vacuum pressure profiles for analysing the vacuum cooling process of foods such as cooked meat. [Copyright &y& Elsevier]