深圳市肉与肉制品中激素残留状况分析

[目的]了解深圳特区市售肉与肉制品中盐酸克仑特罗、沙丁胺醇、β-雌己醇、炔雌醇、己烯雌酚、双烯雌酚、己雌酚、戊酸雌二醇、苯甲酸雌二醇、炔雌醚10种激素残留状况。[方法]样品经超声萃取、离心、浓缩，然后用高效液相色谱法进行分析。[结果]140份样品中(猪肉组织及制品55份，鸡肉及内脏45份，牛肉40份)，只有一份中毒样品(猪肺汤)检出盐酸克仑特罗，其他样品10种激素均未检出。[结论]深圳市统一屠宰的猪肉及市售鸡肉、牛肉未检出以上10种激素，个别由盐酸克伦特罗引起中毒的猪肉组织可能来源于违法私宰或关外进入。     

Bioavailable fluoride in poultry deboned meat and meat products]

Deboned poultry meat (MDOM) consists of meat and fat and may also contain pieces of bones. This type of meat is a raw material used for production of different kinds of sausages. The aim of our investigation was to determine whether MDOM could be the significant source of bioavailable fluorine. Sample of MDOM and poultry meat products were digested in 37 degrees C water bath shaker with pepsin and 0.1 M HCl and then neutralized by adding carbonate and digested with pancreatine. Measurement was performed by ionoselective fluoride electrode. Fluorine determined in prepared samples is potentially ready to be absorbed by organism. Nine kinds of MDOM and eight poultry meat products were investigated. Content of fluorine in MDOM ranged 0.3-2.7 mg/kg of fresh weight but in one sample of turkey meat--7.4 mg/kg, while determined content of fluorine in poultry meat was low--not exceeded 0.2 mg/kg. Sausages prepared from homogenated meat contained fluorine from 0.5 to 0.7 mg/kg. In products prepared from big pieces of meat the content of fluorine was lower. CONCLUSIONS: MDOM is characterized by higher level of bioavailable fluorine than muscle tissue. MDOM in poultry meat products may be a source of higher fluoride content.     

A simplified method for cholesterol determination in meat and meat products

The objectives of this study were to develop an accurate and precise method for cholesterol quantification in meat samples based on modifications made to an existing procedure (AOAC Official Method 994.10), and to apply this modified method to evaluate cholesterol levels in longissimus muscles (LM) from Angus (AN, n=5), Brahman (BR, n=4), and Romosinuano (RM, n=9) breeds. Validation of this method was performed using a meat homogenate (Standard Reference Material 1546) from National Institute of Standards and Technology (NIST), and LM samples from the three breeds with fat contents ranging from 2.4% to 9.3%. The results indicated that the modified method was accurate with cholesterol recovery exceeding 95%. The method was also found to be precise with an average coefficient of variation of 3.12%. The modification reduced 90% of chemicals used and eliminated time-consuming steps that hindered high throughput application of the traditional method. The application of this method to quantify cholesterol contents of LM samples revealed differences among the three breeds evaluated. The Angus LM with a higher fat content (50% higher) was associated with a significantly higher cholesterol concentration (70.25 mg/100 g) as compared to LM from Brahman and Romosinuano purebreds (64.77 and 65.76 mg/100 g; P=0.005 and 0.006, respectively). Cholesterol concentration was found to be correlated with the i.m. fat content of LM muscle from the three breeds (r=0.90, P<0.001). Cholesterol concentrations of LM determined in this study were comparable to those reported in the USDA National Nutrient Database for Standard Reference for separable lean from Choice rib-eye steaks. This modified method was reliable and should be evaluated for adoption as an appropriate method for cholesterol quantification in meat samples.     

The microbiological quality of ready-to-eat dried and fermented meat and meat products

The analysis and interpretation of the results from 2981 samples examined by Public Health Laboratory Service (PHLS) and non-PHLS laboratories under the 1996 European Community Co-ordinated Food Control Programme showed that overall dried and fermented meat and meat products sold at retail in England, Wales and Northern Ireland were of good microbiological quality (99% acceptable). Staphylococcus aureus at or greater than 10² cfu g^?1 was present in 1.3% (7/553) raw/country style hams and 0.9% (21/2304) dry/semi dry sausages. Staph. aureus at or greater than 10² cfu g^?1 was not present in 88 spreadable fermented sausages. Verocytotoxin-producing Escherichia coli O157:H7 was not detected in any samples but Salmonella spp. (Salm. typhimurium DT104, Salm. breadeney) were present in two dry/ semi dry sausage products. The presence of Salmonella spp. and high levels of Staph. aureus is unacceptable and highlights the necessity of applying good hygiene practices during processing and at retail to prevent cross-contamination and/or bacterial growth occurring in these meat products.     

Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality

The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0.001) than women for all meat types. In men, red meat consumption was associated with lower (P<0.001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0.01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0.01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.     

固相萃取–高效液相色谱法测定肉及肉制品中莠去津和西玛津

目的:探讨同时测定肉和肉制品中莠去津和西玛津的方法。方法:利用固相萃取处理方法,高效液相色谱仪进行分离,同时测定莠去津和西玛津。结果:莠去津和西玛津0.1 mg/ml～5.0 mg/ml范围内线性关系良好(r值均≥0.999),加标回收率为88%～103%,RSD为1.3%～7.8%,检出限分别为0.02μg/ml和0.04μg/ml。结论:用固相萃取-高效液相色谱法,同时测定肉和肉制品中莠去津和西玛津,操作简便,准确性和重现性均满足试验要求。     

Consumer characteristics, food related attitudes and consumption of meat and meat products

Consumer respondents (203) in the metro-Atlanta statistical area answered a detailed questionnaire pertaining to their attitudes and perceptions of different food groups and food uses. Factor analyses resulted in five food attitude, two food item and three food-use appropriateness factors. The food attitude factors were “Like to Cook”, “Organizational”, “Adventurous”, “Convenience driven” and “Nutrition conscious but casual meal planner”. Food item factors were “Main dish” and “Snack”, Food-use appropriateness factors were “Social”, “Satiety” and “Casual”. A significant correlation between nutrition knowledge and nutrition concern, but not food attitude scores, was found. The “Organizational” factor correlated with the most numbers of variables and “Like to Cook” the least. Results of the respondents in this study indicate that consumers in this sample are leading mobile, dynamic and service oriented lifestyles.     

新疆阿拉尔垦区部分肉和肉制品的细菌学评价

目的：对阿拉尔地区部分肉及肉制品进行细菌学评价，为消费者提供健康和安全的饮食标准。方法：对新疆阿拉尔片区部分肉制品进行随机抽样，分别进行细菌菌落总数和大肠菌群的测定，并将分离的细菌进行血清学鉴定和动物回归试验，观察所分离的大肠杆菌的致病力。结果：检测结果表明：该地区部分肉及肉制品的细菌菌落总数和大肠菌群与国标的细菌菌落总数和大肠菌群（MPN）对比得出：新鲜生肉、卤肉的细菌菌落总数合格率均为100％，大肠菌群（MPN）合格率分别为100％和80％，通过血清学鉴定和动物回归试验表明生肉和卤肉中分离的部分大肠杆菌有很强的致病力。结论：虽然该地区的肉及肉制品的细菌菌落总数和大肠菌群的合格率平均为80％，但是动物回归试验显示所分离的部分大肠杆菌仍具有很强的致病力，因此可见该地区部分肉及肉制品安全性还是令消费者担忧的。     

Lean meat and heart health

The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors).     

Iron, meat and health

This article is a summary of the publication "Iron and Health" by the Scientific Advisory Committee on Nutrition (SACN) to the U.K. Government (2010), which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.