Processed foods meat products

Nitrosoamines or nitrasamines are derivatives of amines, containing V-nitroso groups ( N—N=0)- Typically, a nitrosamine is formed by the reaction of an amine with a nitrite. These substances are also produced by the action of nitrate-reducing bacteria. Nitrosoamines occur in trace quantities in tobacco smoke, processed food, meat products, and salted fish. Many nitrosoamines are used as gasoline and lubricant additives, antioxidants, stabilizers, and softeners for copolymers. These compounds are noncombustible liquids or solids at ambient temperature. The hazardous properties of nitrosoamines are different from those of their parent aliphatic or aromatic amines. 

Perhaps even more than cancer, CFS is a reflection of the impact our modem toxic environment has on the human body. In chapter 1, we learned how processed foods, dairy products, meat, refined sugars, and food additives such as aspartame can increase the acidity in our bodies. People with CFS are very susceptible to these substances, and their vulnerability manifests as food allergies,... 

In the food industry, locust bean gum is used as a stabilizer in ice cream and in the preparation of processed cheese and extmded meat products. It is also used as an emulsifier and stabilizer of dressings and sauces and overall has similar properties to those outiined for guar gum. 

Symps of 25—30 DE are used as spray-drying aids in products such as coffee. High conversion symp, maltose symp, and 42-DE symp are used in jams and jeUies. Com symp is also used in table symps, baby food, meat packing, breakfast foods, salad dressing, pickles, dehydrated powdered foods, medicinal symps, textile flirnishings, adhesives, and numerous other products and processes. 

Dry Ice. Refrigeration of foodstuffs, especially ice cream, meat products, and frozen foods, is the principal use for soHd carbon dioxide. Dry ice is especially useful for chilling ice cream products because it can be easily sawed into thin slabs and leaves no Hquid residue upon evaporation. Cmshed dry ice may be mixed directly with other products without contaminating them and is widely used in the processing of substances that must be kept cold. Dry ice is mixed with molded substances that must be kept cold. For example, dry ice is mixed with molded mbber articles in a tumbling dmm to chill them sufficiently so that the thin flash or rind becomes brittle and breaks off. It is also used to chill golf-ball centers before winding. 

Food safety. From the perspective of technological quality, safety is the major issue, as control of safety during processing and distribution of meat products according to legislation calls for high safety demands. Additionally, safety refers to the shelf life of meat products. 

Food Safety and Inspection Service (FSIS) sets standards for food safety and inspects meat, poultry, and egg products produced domestically and imported. The Service inspects animals and birds at slaughter and processed products at various stages of the production process, and analyzes products for microbiological and chemical adulterants. FSIS also informs the public about meat, poultry, and egg product food safety issues. FSIS works with the Research, Education and Economics mission area on food safety research issues and the Animal and Plant Health Inspection Service on instances where animal diseases impact food safety. FSIS also facilitates the management of US activities pertaining to the Codex Alimentarius Commission, an international organization created by the United Nations, to promote the health and economic interests of consumers while encouraging fair international trade in food. 

Trevino, E., Beil, D. and Steinhart, H. (1997). Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage, Food Chem., 60, 4, 521-526. 

Presently about 20 different mutagenic and/or carcinogenic heterocyclic amines (HAs) have been isolated from various heat-processed foods. One class of these HAs is formed by pyrolysis of proteins or some amino acids. These HAs are amino-carbolines (Figure 13.7), and have been identified in grilled, broiled, baked, and fried meat and fish products, in meat sauces and bouillons, as well as in pyrolyzed proteins, glutamate, lysine, phenylalanine, tryptophan, ornithine, and creatine. 

The main limitation to the clinical use of the MAOIs is due to their interaction with amine-containing foods such as cheeses, red wine, beers (including non-alcoholic beers), fermented and processed meat products, yeast products, soya and some vegetables. Some proprietary medicines such as cold cures contain phenylpropanolamine, ephedrine, etc. and will also interact with MAOIs. Such an interaction (termed the "cheese effect"), is attributed to the dramatic rise in blood pressure due to the sudden release of noradrenaline from peripheral sympathetic terminals, an event due to the displacement of noradrenaline from its mtraneuronal vesicles by the primary amine (usually tyramine). Under normal circumstances, any dietary amines would be metabolized by MAO in the wall of the gastrointestinal tract, in the liver, platelets, etc. The occurrence of hypertensive crises, and occasionally strokes, therefore limited the use of the MAOIs, despite their proven clinical efficacy, to the treatment of atypical depression and occasionally panic disorder. 

The flavor quality of food is a primary factor involved in a consumer s decision to purchase a food item. Therefore, food technologists require a thorough understanding of how flavor deteriorates if they are to prepare products that consumers will purchase repeatedly. This knowledge is particularly important in meat and meat products, since the deterioration of meat flavor is a serious and continual process (1-4) that involves both the loss of desirable flavor components 4,5) and the formation of off-flavor compounds (6-9) many of which are associated with lipid oxidation (10). 

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