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Campylobacteriosis and salmonellosis are the most frequently reported zoonotic infectious diseases. The present work evaluated the effectiveness of steam treatment at 100 °C for 8s, a 5% lactic acid treatment for 1 min and their combination for inactivating Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin. The impact of each treatment on the total aerobic mesophilic bacteria and the effect of rinsing after contact with lactic acid were also evaluated. Residual bacteria were counted immediately after treatment or after seven days of storage at 4 °C. Results demonstrated the immediate efficiency of the steam and the combined treatments with reductions of approximately 6 and 5 log cfu/cm2 respectively for S. Enteritidis and C. jejuni. They also showed significant reductions (equal to or >3.2 log cfu/cm2) in the total aerobic mesophilic plate count. Lactic acid had a persistent effect on pathogen growth during storage which was significantly higher when the skin was not rinsed, reaching reductions of 3.8 log cfu/cm2 for both S. Enteritidis and C. jejuni. Only the combined treatments significantly reduced the recovery of the total aerobic mesophilic bacteria during storage. The significant reductions in both pathogens and total aerobic mesophilic bacteria on treated chicken skins are possible ways to improve the safety and shelf life of the product although high levels of indigenous non-pathogenic bacteria may be beneficial due to their protective effect against potential re-contamination of chicken skin., (Copyright © 2013 Elsevier B.V. All rights reserved.)

The literature on the modeling of meat drying mainly focuses on large pieces of pork with very few studies on small pieces of beef, particularly when previously tumbled with salt and vinegar. In this study, the drying kinetics of tumbled small pieces of beef (biltong) were investigated experimentally using a pilot dryer that allowed precise control of the air conditions. The kinetics were then modeled using a two‐compartment model that mimicked the diffusion model. Results showed that two experimental drying kinetics were enough to identify model parameters and to mimic the drying behavior of biltong of different sizes subjected to a wide range of drying conditions (25–55°C, 30–40% relative humidity). The model also produced acceptable results (mean error on moisture content <0.1d.b. and r2>.99) for simulating biltong drying in industrial conditions. This model can be used as a sizing tool for small and medium drying plants in southern Africa. Practical Applications: Drying is widely used to process traditional meat products such as the salted/dried biltong in South Africa. The final product and the manufacturing process used to produce biltong are well described by Jones in 2017. Biltong is original because it is made of strips of meat while up to now, modeling studies have mainly dealt with large meat muscles, like dried cured ham. Biltong, on the other hand, resembles to many other salted/dried products made from small meat muscles all over the world or meat strips mainly in developing countries but not only, for example jerky in the United States. The model developed will be useful for the prediction of drying time by processors who wants to ensure their end product remain stable and have to cope with variations in the size of the meat strips and in the temperature of the drying air. [ABSTRACT FROM AUTHOR]

An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro‐economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average). [ABSTRACT FROM AUTHOR]

This study examined the feasibility of coupling dehydration-impregnation by soaking (DIS) with a subsequent lactic fermentation in the treatment of meat. A series of beef fillets were subjected to 3 different DIS treatments. The resulting DIS-treated fillets had 3 different characteristics in terms of water activity, salt, and fermentable sugars contents. Fillets treated with the DIS with the shortest immersion time (5 h) and the highest salt concentration in the DIS bath (100 g/L) were inoculated with Lactobacillus sakei. A control group was left without inoculation. After 24 h incubation at 25 °C, only inoculated fillets showed signs of lactic fermentation. At 24 h, these fillets had a d-lactic acid content of 68 μmol/g dry basis and a high population of L. sakei revealed by methods of plate count and quantitative PCR. DIS could therefore be compatible with a subsequent fermentation step by L. sakei. Practical Application: Traditional meat preservation processes often combine unit operations such as salting, smoking, fermentation, and drying. In tropical countries, high temperatures and high relative humidity, poor infrastructure, and improper slaughterhouse practices explain the need for more drastic processes (more salt, more water loss) for meat preservation. Dehydration-impregnation by soaking (DIS) could be used as a rapid pretreatment of meat, in order to counteract tropical conditions. This study validates a novel approach whereby DIS is coupled with lactic fermentation by surface inoculation with Lactobacillus sakei. With a final drying step this process could be used for the treatment of whole meat pieces. [ABSTRACT FROM AUTHOR]

The use of warthog meat to produce cabanossi (cured, smoked and semi-dried sausages) with different fat levels (10%, 20% and 30% by weight) were investigated. Weight loss during drying and smoking significantly increased as fat level decreased. Despite this, in the end products, the 10% pork backfat cabanossi had a slightly higher moisture content compared to the 30% treatment due to its higher initial moisture content. However, this did not result in any differences (P > 0.05) in water activity between all treatments. Water activity was sufficiently low (≤0.94) to ensure shelf stability coupled to pH lower than 5.2. The 10% fat warthog cabanossi showed a better nutritional composition in terms of higher protein, lower fat content, higher amounts of n-3 fatty acids, lower n-6:n-3 ratio and lower thrombogenic index among the three treatments while there was no difference in lipid oxidation. The 10% pork backfat treatment was scored higher (P ≤ 0.01) for overall aroma intensity and smoky aroma, followed by the 20% and 30% treatments, respectively and generally scored better for most sensory attributes. • Fat levels affect some physicochemical attributes of warthog cabanossi. • Water activity and lipid oxidation in the end product did not differ. • Fat levels affect sensory attributes of warthog cabanossi. [ABSTRACT FROM AUTHOR]