Loading [MathJax]/extensions/MathML/content-mathml.js
info@auctorespublishing.com
+1-(302)-520-2644
+1-(302)-520-2644

Up to date data base about using of Meat as a functional food

  1. Home
  2. Journals
  3. Cancer Research and Cellular Therapeutics
  4. Archives
Submit Guidelines

Review Article | DOI: https://doi.org/10.31579/2640-1053/217

Up to date data base about using of Meat as a functional food

  • Fahim A. Shaltout  ID

Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.

*Corresponding Author: Fahim A. Shaltout. Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.

Citation: Fahim A. Shaltout, (2024), Up to date data base about using of Meat as a functional food, J Cancer Research and Cellular Therapeutics, 8(7); DOI:10.31579/2640-1053/217

Copyright: © 2024, Fahim A. Shaltout. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: 15 November 2024 | Accepted: 22 November 2024 | Published: 29 November 2024

Keywords: ingredients; vegetables; fibres; extracts; traditional meat industry; consumer demand; agrofood

Abstract

A number of studies have attempted to show how the addition of the various ingredients, the vegetables, the fibres, the extracts, as well as the removal of the fats and the additives could transform the conventional perception of the meat and the meat products types into one of healthy living. This article examines potential future trends in the agrofood industry and provides an updated version of recent studies on the subject. It analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of the functional foods types.

Introduction

The trend toward functional foods types has led to the publication of several articles describing studies of the effects of including 1or more ingredients with functional properties in various types of food, within which the meat and the meat products deserve special attention. The object of including functional ingredients in the case of the meat is not only concerned with providing it with certain desirable properties but an attempt to change its image in these health-conscious days. The meat industry is one of the most important in the world and, whether as a result of the consumer demand or because of the ferocious competition in the industry, research into new products is continuous. However, such research and the launch of new products is directed at providing healthy alternatives to what has frequently been accused of causing a variety of pathologies (1-6). 

This unfortunate image derives mainly from the content of fat, saturated fatty acids, and cholesterol and their association with cardiovascular diseases, some types of cancer, obesity, and so forth. Regarding obesity, it is very important to understand how the meat or the meat products affects biological and physiological mechanisms of appetite, satiety, and long-term behavior. The meat and the meat products types show highly satiating characteristics and, in this respect, the functional foods types could be a food-related solution because these types of products could be designed to be less calorifically dense and while remaining more highly satiating and tasty. In this way, the food types industry in general, the meat and related products types industry in particular, could contribute to making lives easier and more active. The meat is associated with cholesterol, and although it is now accepted that the dietary intake of cholesterol has little bearing on the plasma cholesterol, for consumers this is another negative influence on the meat’s health image (7-12). 

In some cases, the consumer is confused by multiple messages from multiple sources, public skepticism about expert opinion, the public misunderstanding of reports on scientific findings and results, increased media coverage accompanied by the recommendations for corporate marketing strategies and the health claims, and competing real-life and lifestyle demands. Furthermore, the food packaging could have a very important influence on the food types intake. The underlying idea behind functional food is to reduce the prevalence of chronic diseases by curbing the consumption of habitually consumed foods. The formulation of foods types according to the beneficial effects that their non-nutritional ingredients may have for the consumer has become an area of great interest for the large food types companies, including the meat sector (13-18). Although there is no exact definition of what a functional food is and many consider that it is a concept still under development, among the most widely accepted definition from a European point of view is that mentioned, namely that “a food may be considered functional if it contains a component (be it nutrient or not) with a selective effect on one or various functions of the organism, whose positive effects justify that it can be regarded as functional (physiological) or even healthy.” A food can be regarded as functional if it is satisfactorily demonstrated to beneficially affect 1 or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either improved health or well-being and/or to a reduction in the risk of disease. A functional food must remain food and it must demonstrate its effects in amounts that can normally be expected to be consumed in the diet: it is not a pill or a capsule, but part of the normal food pattern. European consumers are more critical and less unconditional than Americans with this type of product because Europeans have recently suffered a sequence of food safety scares. Among the countries in the world, perception is very different; for example, in Denmark, consumers are very suspicious of functional foods types, which they judge as “unnatural and impure” (19- 24).

As far as meat is concerned, the modifications to which it may be subjected to confer functional properties on it are based on modifications to the feed an animal receives or on postmortem manipulation of the carcass. By the 1st means, the lipid, the fatty acid, and vitamin E content can be modified, whereas by the 2nd, fat can be removed by mechanical processes. Regarding the meat products types, efforts are mainly directed toward their reformulation by modifying the lipid and the fatty acid content, and/or by adding a series of functional ingredients (the fiber, the vegetal proteins, the monounsaturated or the polyunsaturated fatty acids, the vitamins, calcium, the phytochemicals, and so forth). The meat and the meat products types are essential for a balanced diet, although it must be remembered that they are susceptible to modifications to give them a “healthier” appearance(25-30).

The object of this article is to evaluate the effect of adding the func-tional ingredients on the physical, chemical, and sensory characteristics of foods types, especially the meat and its related products types, as understood from recently published scientific articles. Functional modifications in the meat and the meat products types The meat and the meat products types are essential in the diet of developed countries. Their principal components, besides water, are proteins and fats, with a substantial contribution of vitamins and minerals of a high degree of bioavailability. Both the meat and its associated products types can be modified by adding the ingredients considered beneficial for the health or by eliminating or reducing the components that are considered harmful. In this way, a series of the foods types can be obtained which, without altering their base, are considered “healthy (31- 36).”

The Modification of the fatty acid and cholesterol levels in the meat

The meat is in a major source of fat in the diet, especially of saturated fatty acids (SFA), which have been implicated in diseases associated with modern life, especially in developed countries. The ratio of n- 6: n-3 polyunsaturated fatty acids (PUFA) is a risk factor in cancers and coronary heart disease, especially the formation of blood clots leading to a heart attack. Levels of n-3 PUFA in pigs fed a linseed diet produced higher levels of thiobarbituric acid reactive substances (TBARS) after conditioning for 10 days followed by simulated retail display for a further 7 days, although the display period had no impact on the sensorial characteristics such as muscle color (saturation) (37-42).

The selection of breeds and genetic lines within breeds, changes in animal feeding practices, including some feed additives (probiotics, antibiotics, and so forth), and intervention in animal metabolism (anabolic implants, -agonist, growth hormone, etc.) are the main tools used to achieve a reduction in carcass fat content, although many such practices are not authorized in the European Union. Compared unweaned lambs and lambs weaned at 40 d of age, fattened at pasture and slaughtered at 28 kg live weight, to observe the effect on the meat quality and fatty acid composition, the weaning status was seen to affect the fatness and quality characteristics of the meat (of lambs raised at pasture) more than the type of feed. A further decrease in the intramuscular fat content would decrease the meat quality attributes, especially juiciness and flavor, which are already impaired in some cases. Variations in the fatty acid composition have an important effect on firmness or softness of the fat in meat, especially the subcutaneous and the intermuscular (carcass) fats but the intramuscular (the marbling) fat (43-48).

The effect of fatty acids on the meat shelf life is explained by the propensity of unsaturated fatty acids to oxidise, leading to the development of the rancidity as display times increases. Changes in fatty acid composition have not been directly linked to changes in myoglobin oxidation and muscle color in many of the pork studies. In the studies of the rabbit meat, confirmed that meat enrichment in n- 3 PUFA did not cause any increase in the oxidation level. The -linolenic  acid–vitamin E diet favored the accumulation of long chain polyunsaturated n-3 in the meat and improved its oxidative stability and consequently its nutritional value. in studies about feeding linseed to increase the n-3 PUFA in pork meat, confirmed the potential of pork to supply valuable n-3 PUFA to the human diet, finding that it may be readily manipulated to increase the concentrations. The conjugated linoleic acid (CLA) has been recognized as having anticarcinogenic and antioxidative properties in several animal models. The concentration of CLA was significantly increased by the substitution of fat. Storage for 14 d had little effect on the CLA concentration in beef patties. Substituted CLA sources for the fat improved the color stability possibly by inhibition of the lipid oxidation and the oxymioglobin oxidation (49- 54).

The Addition of the vegetal oils to the meat products types

The olive oil is the most monounsaturated vegetable oil. It has a high biological value, and its consumption is related to a decreased risk of the heart disease and the breast cancer. The vegetable oils have been used as partial substitutes of the pork backfat in the low-fat frankfurters and other types of the cooked product giving rise to products types with more adequate fatty acid profiles and cholesterol levels than the traditional ones. The studies concerning the use of olive oil to replace (0% to 100%) the pork backfat for the production of the low-fat frankfurters, The higher levels of the olive oil had the lowest acceptability, although the color attributes were unaffected. The manufactured traditional Spanish sausage, replacing 0% to 30% of pork backfat by the pre-emulsified olive oil. The oleic and linoleic acid levels increased and the cholesterol content was reduced, while the sensorial characteristics, (the texture and the color) were comparable with those of commercial products types. The results pointed to the possibility of replacing the pork backfat with the olive oil (up to 25%) to increase the nutritional status. The addition of the olive oil to sausages was more effective than using the vacuum-storing methods in avoiding the lipid oxidation during the storage and increased the monounsaturated fatty acids fraction (MUFA) (55-d 60).

The replacement of 20% pork backfat with the olive oil does not affect the weight losses and makes the sausages lighter in the color and more yellow. The product has an acceptable odor and taste but unacceptable appearance because of the intensively wrinkled surfaces and the development of casing the hardening. The replacement of 20% pork backfat by the olive oil in the high and reduced fat Greek sausages led to significant decrease in the oxidation process and significantly increased the MUFA content in “salami” products types, The partial substitution of the pork backfat by extra virgin olive oil did not substantially affect the chemical, the physical, and the sensory characteristics of the products types, with the exception of the water activity and the firmness. The addition of the extra virgin olive oil, which is rich in the unsaturated fatty acids, did not reduce the shelf life in the terms of lipid oxidation, probably due to the antioxidant effect of both the polyphenols and the tocopherols. The sensory analyses did not point to differences from the traditional formulation.

An alternative to using this vegetable oil, which has a high unsaturated fatty acid content and is liquid at room temperature, is to use the interesterified vegetable oils (IVOs). These oils can be used as a fat replacer to modify the fatty acid composition of the frankfurters and the Turkish type salami without any detrimental changes in the sensory characteristics. The produced frankfurters with IVOs prepared from the palm, the cottonseed, and the olive oils and found that replacing the beef fat (10%) with IVOs (60% to 100%) led to a significant increase in the oleic and the linoleic acid content and the PUFA: SFA ratio without any change in the appearance, the color, the texture, the flavor, or other sensory characteristics.

The addition of the high oleic sunflower oil to the low-fat frankfurters as a source of the monounsaturated fat. The resulting product was healthier due the higher contents of the unsaturated and the essential fatty acids, without any negative sensory characteristics. The Linseed oil is another source of the fat. The substitution of the pork backfat with the linseed oil in the manufacture of the dry-fermented sausages decreased the n- 6:n-3 ratio (from 14.1 to 2.1) as a consequence of the increase in - linolenic acid, this had a relevant influence on the nutritional quality of the products types, without substantially modifying the flavor or the oxidation(61- 66).

The Addition of the soy

The Plant-derived proteins from the soybeans have been used in traditional comminuted meat products types (30

Conclusion

The Meat and the meat products types can be altered by removing or lowering ingredients that are deemed detrimental or by introducing ingredients that are thought to be healthful. By adding these components to the meat products types, processors can enhance the goods' nutritional value and overall wellness. The usage of these compounds leads to goods with inferior sensory and physicochemical quality—particularly when they are added in excessive amounts. The findings indicate that a wide range of compounds may be added to the meat products types to provide them functional qualities, but further investigation is required to comprehend how these chemicals interact with the components of the meat products types and hence enhance their safety for possible industrial uses.

Conflicts of Interest

The author declare no conflicts of interest

References

  1. Shaltout, F., Riad,E.M ., and AbouElhassan, Asmaa, A(2017): prevalence Of Mycobacterium Tuberculosis In Imported cattle Offals And Its lymph Nodes. Veterinary Medical Journal -Giza (VMJG), 63(2): 115 – 122.
    View at Publisher | View at Google Scholar
  2. Aleson-Carbonell L, Fernández-López J, Sayas-Barberá E, Sendra E, Pérez-Alvarez JA. 2003. Utilization of lemon albedo in dry-cured sausages. J Food Sci 68:1826–30.
    View at Publisher | View at Google Scholar
  3. Shaltout, F., Riad,E.M ., and Asmaa Abou-Elhassan (2017): Prevalence Of Mycobacterium Spp . In Cattle Meat And Offal's Slaughtered In And Out Abattoir. Egyptian Veterinary medical Association, 77(2): 407 – 420.
    View at Publisher | View at Google Scholar
  4. Abd Elaziz, O., Fatin S. Hassanin, Fahim A. Shaltout and Othman A. Mohamed (2021): Prevalence of Some Foodborne Parasitic Affection in Slaughtered Animals in Loacal Egyptian Abottoir. Journal of Nutrition Food Science and Technology 2(3): 1-5.
    View at Publisher | View at Google Scholar
  5. Abd Elaziz, O., Fatin, S Hassanin, Fahim, A Shaltout, Othman, A Mohamed (2021): Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt. Advances in Nutrition & Food Science 6(2): 6(2): 25-31.
    View at Publisher | View at Google Scholar
  6. Halsted CH. 2003. Dietary supplements and functional foods: 2 sides of a coin? Am J Clin Nutr 77:1001–7.
    View at Publisher | View at Google Scholar
  7. Al Shorman,A.A.M. ;Shaltout, F. and hilat,N (1999):Detection of certain hormone residues in meat marketed in Jordan.Jordan University of Science and Technology, 1st International Conference on Sheep and goat Diseases and Productivity, 23-25 October, 1999.
    View at Publisher | View at Google Scholar
  8. Ebeed Saleh, Fahim Shaltout, Essam Abd Elaal (2021): Effect of some organic acids on microbial quality of dressed cattle carcasses in Damietta abattoirs, Egypt. Damanhour Journal of Veterinary Sciences 5(2): 17-20.
    View at Publisher | View at Google Scholar
  9. Fernández-Ginés JM, Fernández-López J, Sayas-Barberá E, Sendra E, PérezÁlvarez Fernández-López J, Fernández-Ginés JM, Alerón-Carbonell L, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA. 2004. Application of functional citrus by-products to meat products. Trends Food Sci Technol 15:176–185.
    View at Publisher | View at Google Scholar
  10. Edris A, Hassanin, F. S; Shaltout, F., Azza H Elbaba and Nairoz M Adel(2017): Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets.EC Nutrition 12.3 (2017): 124-132.
    View at Publisher | View at Google Scholar
  11. Edris,A., Hassan,M.A., Shaltout, F. and Elhosseiny, S. (2013): Chemical evaluation of cattle and camel meat.BENHA VETERINARY MEDICAL JOURNAL, 24(2): 191-197 .
    View at Publisher | View at Google Scholar
  12. Anderson ET, Berry BW. 2000. Sensory. Shear and cooking properties of lowerfat beef patties made with inner pea fiber. J Food Sci 65(5):805–10.
    View at Publisher | View at Google Scholar
  13. Edris,A.M., Hassan,M.A., Shaltout, F. and Elhosseiny, S(2012): Detection of E.coli and Salmonella organisms in cattle and camel meat. BENHA VETERINARY MEDICAL JOURNAL, 24(2): 198-204.
    View at Publisher | View at Google Scholar
  14. Edris A.M.; Hemmat M. I., Shaltout, F. ; Elshater M.A., Eman F.M.I. (2012): STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP. BENHA VETERINARY MEDICAL JOURNAL, VOL. 23, NO. 1, JUNE 2012: 81-86
    View at Publisher | View at Google Scholar
  15. Edris A.M.; Hemmat M.I.; Shaltout, F. ; Elshater M.A., Eman, F.M.I. (2012):CHEMICAL ANALYSIS OF CHICKEN MEAT WITH RELATION TO ITS QUALITY. BENHA VETERINARY MEDICAL JOURNAL, 23(1): 87-92 .
    View at Publisher | View at Google Scholar
  16. Edris, A.M.; Shaltout, F. and Abd Allah, A.M. (2005): Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag. Vet. J.33 (2):118-124.
    View at Publisher | View at Google Scholar
  17. Edris, A.M.; Shaltout, F. and Arab, W.S. (2005): Bacterial Evaluation of Quail Meat. Benha Vet. Med.J.16 (1):1-14.
    View at Publisher | View at Google Scholar
  18. Claus JR, Hunt MC. 1991. Low-fat, high added water bologna formulated with texture-modifying ingredients. J Food Sci 56:643–7.
    View at Publisher | View at Google Scholar
  19. Edris, A.M.; Shaltout, F. ;Salem, G.H. and El-Toukhy,E.I. (2011): Incidence and isolation of Salmonellae from some meat products.Benha University,Faculty of Veterinary Medicine, Fourth Scientific Conference 25-27th May 2011 Veterinary Medicine and Food Safety) 172-179 benha, Egypt.
    View at Publisher | View at Google Scholar
  20. Hoz L, D’Arrigo M, Cambero I, Ordóñez JA. 2004. Development of an n-3 fatty acid and _-tocopherol enriched dry fermented sausage. Meat Sci 67:485–95.
    View at Publisher | View at Google Scholar
  21. Edris AA, Hassanin, F. S; Shaltout, F., Azza H Elbaba and Nairoz M Adel. (2017): Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets. EC Nutrition 12.3 (2017): 134-142.
    View at Publisher | View at Google Scholar
  22. Muguerza E, Ansorena D, Bloukas JG, Astiasarán I. 2003b. Effect of fat level and partial replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of greek dry fermented sausages. J Food Sci 68(4):1531–6.
    View at Publisher | View at Google Scholar
  23. Edris, A.M.; Shaltout, F.; Salem, G.H. and El-Toukhy,E.I. (2011): Plasmid profile analysis of Salmonellae isolated from some meat products. Benha University,Faculty of Veterinary Medicine, Fourth Scientific Conference 25-27th May 2011Veterinary Medicine and Food Safety)194-201 benha, Egypt.
    View at Publisher | View at Google Scholar
  24. Ansorena D, Astiasarán I. 2004b. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chem 87:69–74.
    View at Publisher | View at Google Scholar
  25. Ragab A, Abobakr M. Edris, Fahim A.E. Shaltout, Amani M. Salem(2022): Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet. BENHA VETERINARY MEDICAL JOURNAL41(2): 38-40.
    View at Publisher | View at Google Scholar
  26. Higgs JD. 2000. The changing nature of red meat: 20 years of improving nutritional quality. Trends Food Sci Technol 11:85–95.
    View at Publisher | View at Google Scholar
  27. Hassan, M.A, Shaltout, F., Arfa M.M, Mansour A.H and Saudi, K. R(2013): BIOCHEMICAL STUDIES ON RABBIT MEAT RELATED TO SOME DISEASES. BENHA VETERINARY MEDICAL JOURNAL 25(1):88‐93.
    View at Publisher | View at Google Scholar
  28. García ML, Domínguez R, Galvez MD, Casas C, Selgas MD. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci 60:227–236.
    View at Publisher | View at Google Scholar
  29. Hassan, M. A and Shaltout, F. (1997): Occurrence of Some Food Poisoning Microorganisms In Rabbit Carcasses Alex.J.Vet.Science, 13(1):55-61.
    View at Publisher | View at Google Scholar
  30. Hassan M, Shaltout FA* and Saqur N (2020): Histamine in Some Fish Products. Archives of Animal Husbandry & Dairy Science 2(1): 1-3.
    View at Publisher | View at Google Scholar
  31. Ansorena D, Astiasarán I. 2004a. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci 67:237–44.
    View at Publisher | View at Google Scholar
  32. Hassan, M.A and Shaltout, F. (2004): Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Temperature. Alex.J.Vet.Science, 20(21):21-30.
    View at Publisher | View at Google Scholar
  33. Muguerza E, Ansorena D, Astiasarán I. 2003a. Improvement of nutricional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. Meat Sci 65:1361–7.
    View at Publisher | View at Google Scholar
  34. Hassan, M.A ; Shaltout, F. ; Arafa,M.M. ; Mansour, A.H. and Saudi, K.R. (2013): Biochemical studies on rabbit meat related to some diseases . Benha Vet. Med.J.25 (1):88-93.
    View at Publisher | View at Google Scholar
  35. Hassan, M.A ; Shaltout, F. ; Maarouf, A.A. and El-Shafey, W.S. (2014): Psychrotrophic bacteria in frozen fish with special reference to pseudomonas species .Benha Vet. Med.J.27 (1):78-83.
    View at Publisher | View at Google Scholar
  36. Chizzolini R, Zanardi E, Dorigoni V, Ghidini S. 1999. Calorific value and cholesterol content of normal and low-fat meat and meat products. Trends Food Sci Technol 10:119–28.
    View at Publisher | View at Google Scholar
  37. Hassan, M.A ; Shaltout, F. ; Arafa,M.M. ; Mansour, A.H. and Saudi, K.R. (2013): Bacteriological studies on rabbit meat related to some diseases Benha Vet. Med.J.25 (1):94-99.
    View at Publisher | View at Google Scholar
  38. Hassanin, F. S; Hassan,M.A., Shaltout, F., Nahla A. Shawqy and 2Ghada A. Abd-Elhameed (2017): Chemical criteria of chicken meat.BENHA VETERINARY MEDICAL JOURNAL, 33(2):457-464.
    View at Publisher | View at Google Scholar
  39. Desmond E, Troy DJ, Bucley J. 1998. Comparative studies on non-meat ingredients used in the manufacture of low-fat burgers. J Muscle Foods 9:221–4.
    View at Publisher | View at Google Scholar
  40. Hassanin, F. S; Hassan,M.A.; Shaltout, F. and Elrais-Amina, M(2014): CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT PRODUCTS. BENHA VETERINARY MEDICAL JOURNAL, 26(1):49-53.
    View at Publisher | View at Google Scholar
  41. Cofrades S, Guerra MA, Carballo J, Fernández-Martín F, Jiménez-Colmenero F. 2000. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J Food Sci 65:281–7.
    View at Publisher | View at Google Scholar
  42. Hassanien, F.S. ; Shaltout, F. ; Fahmey, M.Z. and Elsukkary, H.F. (2020): Bacteriological quality guides in local and imported beef and their relation to public health. Benha Veterinary Medical Journal 39: 125-129.
    View at Publisher | View at Google Scholar
  43. Hassanin, F. S; Shaltout,F. and, Mostafa E.M(2013): Parasitic affections in edible offal. Benha Vet. Med.J.25 (2):34-39.
    View at Publisher | View at Google Scholar
  44. Aleson-Carbonell L, Fernández-López J, Sendra E, Sayas-Barberá E, Pérez-Alvarez JA. 2004. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. J Sci Food Agric 84:2077-84.
    View at Publisher | View at Google Scholar
  45. Hassanin, F. S; Shaltout, F., Lamada, H.M., Abd Allah, E.M. (2011): THE EFFECT OF PRESERVATIVE (NISIN) ON THE SURVIVAL OF LISTERIA MONOCYTOGENES. BENHA VETERINARY MEDICAL JOURNAL (2011)-SPECIAL ISSUE [I]: 141-145.
    View at Publisher | View at Google Scholar
  46. Khattab, E., Fahim Shaltout and Islam Sabik (2021): Hepatitis A virus related to foods. BENHA VETERINARY MEDICAL JOURNAL 40(1): 174-179.
    View at Publisher | View at Google Scholar
  47. Coronado SA, Trout GT, Dunshea FR, Shah NP. 2002. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Sci 62:217–24.
    View at Publisher | View at Google Scholar
  48. Saad M. Saad , Fahim A. Shaltout , Amal A. A. Farag & Hashim F. Mohammed (2022): Organophosphorus Residues in Fish in Rural Areas. Journal of Progress in Engineering and Physical Science 1(1): 27-31..
    View at Publisher | View at Google Scholar
  49. Saif,M., Saad S.M., Hassanin, F. S; Shaltout, F., Marionette Zaghloul (2019): Molecular detection of enterotoxigenic Staphylococcus aureus in ready-to-eat beef products. Benha Veterinary Medical Journal 37 (2019) 7-11.
    View at Publisher | View at Google Scholar
  50. Jiménez-Colmenero F, Carballo J, Cofrades S. 2001. Healthier meat and meat products: their role as functional foods. Meat Sci 59:5–13.
    View at Publisher | View at Google Scholar
  51. Saif,M., Saad S.M., Hassanin, F. S; Shaltout, F., Marionette Zaghlou (2019); Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. Benha Veterinary Medical Journal 37 (2019) 12-15.
    View at Publisher | View at Google Scholar
  52. Farag, A. A., Saad M. Saad¹, Fahim A. Shaltout1, Hashim F. Mohammed(2023 a): Studies on Pesticides Residues in Fish in Menofia Governorate. Benha Journal of Applied Sciences,. 8(5): 323-330.
    View at Publisher | View at Google Scholar
  53. Mendoza E, García ML, Casas C, Selgas MD. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci 57:387–93.
    View at Publisher | View at Google Scholar
  54. Farag, A. A., Saad M. Saad¹, Fahim A. Shaltout1, Hashim F. Mohammed(2023 b): Organochlorine Residues in Fish in Rural Areas. Benha Journal of Applied Sciences, 8 (5): 331-336.
    View at Publisher | View at Google Scholar
  55. Shaltout, F., Mona N. Hussein, Nada Kh. Elsayed (2023): Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products. Journal of Advanced Veterinary Research 13(2): 157-160.
    View at Publisher | View at Google Scholar
  56. Tang S, Kerry JP, Sheehan D, Joe Bukley D, Morrissey PA. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res Int 34:651–7.
    View at Publisher | View at Google Scholar
  57. Shaltout, F., Heikal, G. I., Ghanem, A. M. (2022): Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors. benha veteriv medical journal veterinary 42(1): 12-16.
    View at Publisher | View at Google Scholar
  58. Shaltout, F., Ramadan M. Salem, Eman M. Eldiasty, Fatma A. Diab (2022): Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets. Journal of Advanced Veterinary Research 12(5): 641-644.
    View at Publisher | View at Google Scholar
  59. Dal Bosco A, Castellini C, Bianchi L, Mugnai C. 2004. Effect of dietary _-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Sci 66:407–13.
    View at Publisher | View at Google Scholar
  60. Shaltout, F., Abdelazez Ahmed Helmy Barr and Mohamed Elsayed Abdelaziz (2022): Pathogenic Microorganisms in Meat Products. Biomedical Journal of Scientific & Technical Research 41(4): 32836-32843.
    View at Publisher | View at Google Scholar
  61. Gimeno O, Astiasarán I, Bello J. 2001. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on color, texture and hygienic quality at different concentrations. Meat Sci 57:23–9.
    View at Publisher | View at Google Scholar
  62. Shaltout, F., Thabet, M.G. and Koura, H.A. (2017). Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat. J Nutr Food Sci., 7: 647.
    View at Publisher | View at Google Scholar
  63. Shaltout, F., Islam Z. Mohammed², El -Sayed A. Afify(2020): Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt.Benha Veterinary Medical Journal 39 (2020) 11-15.
    View at Publisher | View at Google Scholar
  64. Cáceres E, García ML, Toro J, Selgas MD. 2004. The effect of fructooligosacharides on the sensory characteristics of cooked sausages. Meat Sci 68:87–96.
    View at Publisher | View at Google Scholar
  65. Shaltout, F.,Islam, Z. Mohammed²., El -Sayed A. Afify(2020): Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt. Benha Veterinary Medical Journal 39 (2020) 101-104.
    View at Publisher | View at Google Scholar
  66. Shaltout, F., E.M. El-diasty and M. A. Asmaa- Hassan (2020): HYGIENIC QUALITY OF READY TO EAT COOKED MEAT IN RESTAURANTS AT Cairo. Journal of Global Biosciences 8(12): 6627-6641.
    View at Publisher | View at Google Scholar
  67. Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. 2004. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci 66:771–5.
    View at Publisher | View at Google Scholar
  68. Shaltout, F., Marrionet Z. Nasief, L. M. Lotfy, Bossi T. Gamil (2019): Microbiological status of chicken cuts and its products. Benha Veterinary Medical Journal 37 (2019) 57-63.
    View at Publisher | View at Google Scholar
  69. Chang HC, Carpenter JA. 1997. Optimizing quality of frankfurters containing oat bran and added water. J Food Sci 62:194–202.
    View at Publisher | View at Google Scholar
  70. Shaltout, F. (2019): Poultry Meat. Scholarly Journal of Food and Nutrition 22 1-2.
    View at Publisher | View at Google Scholar
  71. Sadler MJ. 2004. Meat alternatives - market developments and health benefits. Trends Food Sci Technol 15:250–60.
    View at Publisher | View at Google Scholar
  72. Shaltout, F. (2019): Food Hygiene and Control. Food Science and Nutrition Technology 4(5): 1-2.
    View at Publisher | View at Google Scholar
  73. Beecher GR. 1999. Phytonutrients role in metabolism: effects on resistance to degenerative processes. Nutr Rev 57:3–6.
    View at Publisher | View at Google Scholar
  74. Hassanin, F. S; Shaltout, F., Seham N. Homouda and Safaa M. Arakeeb(2019): Natural preservatives in raw chicken meat. Benha Veterinary Medical Journal 37 (2019) 41-45.
    View at Publisher | View at Google Scholar
  75. Johnson IT, Southgate DAT. 1994. Dietary fiber and related substances. In: Edelman J, Miller S, editors. Food safety series. London: Chapman & Hall. p 39–65.
    View at Publisher | View at Google Scholar
  76. Hazaa,W., Shaltout, F., Mohamed El-Shate(2019): Prevalence of some chemical hazards in some meat products. Benha Veterinary Medical Journal 37 (2) 32-36.
    View at Publisher | View at Google Scholar
  77. Best D. 1991. Whatever happened to fiber. Prep Foods 160:54–6.
    View at Publisher | View at Google Scholar
  78. Hazaa,W, Shaltout, F., Mohamed El-Shater(2019): Identification of Some Biological Hazards in Some Meat Products. Benha Veterinary Medical Journal 37 (2) 27-31.
    View at Publisher | View at Google Scholar
  79. Gaafar,R., Hassanin, F. S; Shaltout, F., Marionette Zaghloul (2019): Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat-based sandwiches. Benha Veterinary Medical Journal 37 (2) 22-26.
    View at Publisher | View at Google Scholar
  80. Steenblock RL, Sebranek JG, Olson DG, Love JA. 2001. The effects of oat fiber on the properties of light bologna and fat-free frankfurters. J Food Sci 66(9):1409– 15.
    View at Publisher | View at Google Scholar
  81. Gaafar,R., Hassanin, F. S; Shaltout, F., Marionette Zaghloul (2019): Hygienic profile of some ready to eat meat product sandwiches sold in Benha city, Qalubiya Governorate, Egypt. Benha Veterinary Medical Journal 37 (2) 16-21.
    View at Publisher | View at Google Scholar
  82. Mansour EH, Khalil AH. 1999. Characteristics of low-fat beefburgers as influenced by various types of wheat fibers. J Sci Food Agric 79:493–8.
    View at Publisher | View at Google Scholar
  83. Saad S.M., Shaltout, F., Nahla A Abou Elroos, Saber B El-nahas(2019) : Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2019; 2 (1): 012-020.
    View at Publisher | View at Google Scholar
  84. Enser M, Richardson RI, Wood JD, Gill BP, Sheard PR. 2000. Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Sci 55:201–12.
    View at Publisher | View at Google Scholar
  85. Saad S.M., Shaltout, F., Nahla A Abou Elroos2 and Saber B El-nahas(2019): Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition 14.6 (2019).
    View at Publisher | View at Google Scholar
  86. Chin KB, Keeton JT, Miller RK, Longnecker MT, Lamkey JW. 2000. Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna. J Food Sci 65(5):756–63.
    View at Publisher | View at Google Scholar
  87. Saad,S.M.;Edris, A.M.; Shaltout, F. and Edris, Shimaa(2012): Isolation and identification of salmonellae and E.coli from meat and poultry cuts by using A.multiplex PCR. Benha Vet. Med.J.special issue 16-26.
    View at Publisher | View at Google Scholar
  88. Chin KB, Keeton JT, Longnecker MT, Lamkey JW. 1999. Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci 53:45–57.
    View at Publisher | View at Google Scholar
  89. Saad S.M., Hassanin, F. S. ; Shaltout, F., Marionette Z Nassif, Marwa Z Seif. (2019: Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research 4(6):460-464.
    View at Publisher | View at Google Scholar
  90. Shaltout, F. (2019): Pollution of Chicken Meat and Its Products by Heavy Metals. Research and Reviews on Healthcare: Open Access Journal, 4, 3(381-3382).
    View at Publisher | View at Google Scholar
  91. Vasconcellos JA. 2001. Alimentos funcionales. Conceptos y beneficios para la salud. World Food Sci 1(6):1–19.
    View at Publisher | View at Google Scholar
  92. Shaltout, F. A.; E.M EL-diasty; M. S. M Mohamed (2018): Effects of chitosan on quality attributes fresh meat slices stored at 4 C. BENHA VETERINARY MEDICAL JOURNAL, VOL. 35, NO. 2: 157-168.
    View at Publisher | View at Google Scholar
  93. Shaltout, F. and Adel-Aziz, 2004: Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Vet. Med. J. Giza, 52 (2004), pp. 429-436.
    View at Publisher | View at Google Scholar
  94. Schieber A, Stintzing FC, Carle R. 2001. By-products of plant food processing as a source of functional compounds—recent developments. Trends in Food Science and Technology 12:401–13.
    View at Publisher | View at Google Scholar
  95. Shaltout, F., Hala F El-Shorah, Dina I El Zahaby, Lamiaa M Lotfy(2018):Bacteriological Profile of Chicken Meat Products. SciFed Food & Dairy Technology Journal, 2:3.
    View at Publisher | View at Google Scholar
  96. JA. 2004. Lemon albedo as a new source of dietary fiber: application to bologna sausages. Meat Sci 67:7–13.
    View at Publisher | View at Google Scholar
  97. Shaltout, F., Mohamed, A.H. El-Shater ., Wafaa Mohamed Abd El-Aziz(2015): Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate. BENHA VETERINARY MEDICAL JOURNAL, 28(2:)58‐66,
    View at Publisher | View at Google Scholar
  98. Shaltout, F., Mohamed A El shatter and Heba M Fahim (2019): Studies on Antibiotic Residues in Beef and Effect of Cooking and Freezing on Antibiotic Residues Beef Samples. Scholarly Journal of Food and Nutritionm 2(1) 1-4
    View at Publisher | View at Google Scholar
  99. Dipplock AT, Agget PJ, Ashwell M, Bornet F, Fern EB, Robertfroid MB. 1999. Scientific concepts of functional foods in Europe: consensus document. Br J Nutr 81(Suppl 1):S1–S27.
    View at Publisher | View at Google Scholar
  100. Shaltout, F., Zakaria IM and Nabil ME. (2018): Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology 2.5 (2018): 429-438.
    View at Publisher | View at Google Scholar
  101. Shaltout, F., Ahmed A A Maarouf and Mahmoud ES Elkhouly. (2017): Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology 1.5 ; 174-185.
    View at Publisher | View at Google Scholar
  102. Porcella MI, Sánchez G, Vaudagna SR, Zanelli ML, Descalzo AM, Meichtri LH, Gallinger MM, Lasta JA. 2001. Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage. Meat Sci 57:437–43.
    View at Publisher | View at Google Scholar
  103. Shaltout, F., El-Toukhy EI and Abd El-Hai MM. (2019): Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutrition and Food Technology Open Access 5(1): 1-6.
    View at Publisher | View at Google Scholar
  104. Grigelmo-Miguel N, Abadía-Serós MI, Martín-Belloso OA. 1999. Characterisation of low-fat high-dietary fiber frankfurters. Meat Sci 52:247–56.
    View at Publisher | View at Google Scholar
  105. Shaltout, F., A.M.Ali and S.M.Rashad (2016): Bacterial Contamination of Fast Foods. Benha Journal of Applied Sciences (BJAS) 1 (2)45-51.
    View at Publisher | View at Google Scholar
  106. Shaltout, F., Zakaria. I. M., Jehan Eltanani, Asmaa . Elmelegy(2015): Microbiological status of meat and chicken received to University student hostel. BENHA VETERINARY MEDICAL JOURNAL, 29(2):187‐192, DECEMBER, 2015.
    View at Publisher | View at Google Scholar
  107. Ruusunen M, Vainionpaa J, Poulanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. 2003a. Physical and sensory properties of low-salt phosphatefree frankfurters composed with various ingredients. Meat Sci 63:9–16.
    View at Publisher | View at Google Scholar
  108. Saad, S.M. and Shaltout, F. (1998): Mycological Evaluation of camel carcasses at Kalyobia Abattoirs. Vet.Med.J. Giza,46(3):223-229.
    View at Publisher | View at Google Scholar
  109. Saad S.M., Shaltout, F., Nahla A Abou Elroos, Saber B El-nahas. 2019: Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2019; 2 (1): 012-020.
    View at Publisher | View at Google Scholar
  110. Eastwood MA. 1992. The physiological effect of dietary fiber: an update. Ann Rev Nutr 12:19–35.
    View at Publisher | View at Google Scholar
  111. Saad S.M., Hassanin, F. S; Shaltout, F., Marionette Z Nassif, Marwa Z Seif. (2019): Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research 4(6):460-464.
    View at Publisher | View at Google Scholar
  112. Saad S.M., Shaltout, F., Nahla A Abou Elroos and Saber B El-nahas. (2019): Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition 14.6 (2019).
    View at Publisher | View at Google Scholar
  113. Jiménez-Colmenero F, Serrano A, Ayo J, Solas MT, Cofrades S, Carballo J. 2003. Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci 65:1391–7.
    View at Publisher | View at Google Scholar
  114. Shaltout, F., Riad EM,TES Ahmed and AbouElhassan A. (2017): Studying the Effect of Gamma Irradiation on Bovine Offal's Infected with Mycobacterium tuberculosis Bovine Type. Journal of Food Biotechnology Research 1 (6): 1-5.
    View at Publisher | View at Google Scholar
  115. Shaltout, F., Ahmed A A Maarouf and Mahmoud ES Elkhouly. (2017): Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology 1.5 (2017): 174-185.
    View at Publisher | View at Google Scholar
  116. Muguerza E, Gimeno O, Ansorena D, Bloukas JG, Astiasarán I. 2001. effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona—a tradicional Spanish fermented sausage. Meat Sci 59:251–8.
    View at Publisher | View at Google Scholar
  117. Shaltout, F., Zakaria IM and Nabil ME. (2018): Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology 2.5 (2018): 429-438.
    View at Publisher | View at Google Scholar
  118. Shaltout, F., Mohamed, A.Hassan and Hassanin, F. S(2004): THERMAL INACTIVATION OF ENTEROHAEMORRHAGIC ESCHERICHIA COLI O157:H7 AND ITS SENSTIVITY TO NISIN AND LACTIC ACID CULTURES. 1rst Ann. Confr., FVM., Moshtohor, Sept, 2004.
    View at Publisher | View at Google Scholar
  119. Fernández-López J, Sayas-Barberá ME, Navarro C, Marín F, Pérez-Alvarez JA. 2003. Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extract in cooked pork meat. J Food Sci 68:660–4.
    View at Publisher | View at Google Scholar
  120. Shaltout, F., El-diasty, E,M. ;Elmesalamy, M. and Elshaer, M. (2014): Study on fungal contamination of some chicken meat products with special reference to 2 the use of PCR for its identification . Conference,Veterinary Medical Journal – Giza vol. December 2014/12/17 vol.60: 1-10.
    View at Publisher | View at Google Scholar
  121. shaltout, F. (2002): Microbiological Aspects of Semi-cooked chicken Meat Products. Benha Veterinary Medical Journal 13,2: 15-26.
    View at Publisher | View at Google Scholar
  122. Jeun-Horng L, Yuan-Hui L, Chun-Chin K. 2002. Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage. Meat Sci 60:161–167.
    View at Publisher | View at Google Scholar
  123. Shaltout, F., Thabet, M.G2 and Hanan, A. Koura3. (2017): Impact of some essential oils on the quality aspect and shelf life of meat.BENHA VETERINARY MEDICAL JOURNAL, 33, (2): 351-364.
    View at Publisher | View at Google Scholar
  124. Shaltout F., Mohammed Farouk; Hosam A.A. Ibrahim and Mostafa E.M. Afifi4.2017: Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. BENHA VETERINARY MEDICAL JOURNAL, 32(1): 13 - 17, MARCH, 2017.
    View at Publisher | View at Google Scholar
  125. Severini C, De Pilli T, Baiano A. 2003. Partial substitution of pork backfat with extra-virgin olive oil in “salami” products: effects on chemical, physical and sensorial quality. Meat Sci 64:323–331.
    View at Publisher | View at Google Scholar
  126. Shaltout, F., Zakaria, I.M., Nabil, M.E. (2017): Detection and typing of Clostridium perfringens in some retail chicken meat products. Benha Veterinary Medical Journal. 33(2):283-291.
    View at Publisher | View at Google Scholar
  127. Ferrari CKB, Torres EAFS. 2003. Biochemical pharmacology of functional foods and prevention of chronic diseases of aging. Biomedicine and Pharmacotherapy 57:251–260.
    View at Publisher | View at Google Scholar
  128. Shaltout, F. (1992): Studies on Mycotoxins in Meat and Meat by Products. M.V.Sc Thesis Faculty of Veterinary Medicine,Moshtohor,Zagazig University Benha branch.
    View at Publisher | View at Google Scholar
  129. Shaltout, F. (1996): Mycological And Mycotoxicological profile Of Some Meat products. Ph.D.Thesis, Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch.
    View at Publisher | View at Google Scholar
  130. Shaltout, F. (1998): Proteolytic Psychrotrophes in Some Meat products. Alex. Vet. Med. J.14 (2):97-107.
    View at Publisher | View at Google Scholar
  131. Fernández-Ginés JM, Fernández-López J, Sayas-Barberá E, Sendra E, PérezÁlvarez JA. 2003. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. J Food Sci 68(2):710–5.
    View at Publisher | View at Google Scholar
  132. Shaltout, F. (1999): Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet. Med.J.10 (1):1-10.
    View at Publisher | View at Google Scholar
  133. Shaltout, F. (2000):Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet. Med. J. 42 (84):54-59.
    View at Publisher | View at Google Scholar
  134. Shaltout, F. (2001): Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical Journal, 46(91):150-159.
    View at Publisher | View at Google Scholar
  135. Shaltout, F. (2002): Microbiological Aspects of Semi-cooked Chicken Meat Products. Benha Vet.Med.J. 13(2):15-26.
    View at Publisher | View at Google Scholar
  136. Shaltout, F. (2003): Yersinia Enterocolitica in some meat products and fish marketed at Benha city.The Third international conference Mansoura 29-30 April.
    View at Publisher | View at Google Scholar
  137. Pappa IC, Bloukas JG, Arvanitoyannis IS. 2000. Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Sci 56:81–8.
    View at Publisher | View at Google Scholar
  138. Shaltout, F. (2009):Microbiological quality of chicken carcasses at modern Poultry plant. The 3rd Scientific Conference,Faculty of Vet. Med., Benha University, 1-3 january.
    View at Publisher | View at Google Scholar
  139. Shaltout, F. and Abdel Aziz, A.M. (2004): Salmonella enterica Serovar Enteritidis in Poultry Meat and their Epidemiology . Vet.Med.J.,Giza,52(3):429-436.
    View at Publisher | View at Google Scholar
  140. Shaltout, F. and Abdel Aziz,A.M. (2004): ESCHERICHIA COLI STRAINS IN SLAUGHTERED ANIMALS AND THEIR PUBLIC HEALTH IMPORTENCE. J.Egypt. Vet. Med. Association 64(2):7-21.
    View at Publisher | View at Google Scholar
  141. Shaltout, F., Amin, R., Marionet, Z., Nassif and Shimaa, Abdel-wahab(2014): Detection of aflatoxins in some meat products. Benha Veterinary Medical Journal, 27(2) :368-374.
    View at Publisher | View at Google Scholar
  142. Kaeferstein FK, Clugston GA. 1995. Human health problems related to meat production and consumption. Fleisch Technol 75:889–892.
    View at Publisher | View at Google Scholar
  143. Shaltout, F. and Afify, Jehan Riad,EM and Abo Elhasan, Asmaa,A. (2012): Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association 72(2):157-167.
    View at Publisher | View at Google Scholar
  144. Feng J, Xiong YL, Mikel WB. 2002. Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins. J Food Sci 68(1):1220–1224.
    View at Publisher | View at Google Scholar
  145. Shaltout, F. and Daoud, J. R. (1996): Chemical analytical studies on rabbit meat and liver. Benha Vet. Med.J.8 (2):17-27.
    View at Publisher | View at Google Scholar
  146. Shaltout, F. and Edris, A.M. (1999): Contamination of shawerma with pathogenic yeasts. Assiut Veterinary Medical Journal,40(64):34-39.
    View at Publisher | View at Google Scholar
  147. Muguerza E, Fista G, Ansorena D, Astiasarán I, Bloukas JG. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci 61:397–404.
    View at Publisher | View at Google Scholar
  148. Shaltout, F. ;Eldiasty, E. and Mohamed, M.S. (2014): Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. Animal Health Research Institut : First International Conference on Food Safety and Technology 19-23 June 2014 Cairo Egypt pages 79-89.
    View at Publisher | View at Google Scholar
  149. Shaltout, F. ;Eldiasty, E. ; Salem, R. and Hassan, Asmaa (2016): Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage. Veterinary Medical Journal -Giza (VMJG)62(3)1-7.
    View at Publisher | View at Google Scholar
  150. Gil MD, Bañón SJ, Cayuela JM, Laencina J, Garrido MD. 2001. Utilización de extractos de plantas como antioxidantes naturales en carne y productos cárnicos: revisión. Eurocarne 101:1–10.
    View at Publisher | View at Google Scholar
  151. Shaltout, F. ; Salem, R. Eldiasty, E. ; and Diab, Fatema. (2016): Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization. Veterinary Medical Journal -Giza 62(3)9-14.
    View at Publisher | View at Google Scholar
  152. Shaltout, F. ;Elshater, M. and Wafaa, Abdelaziz (2015): Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate . Benha Vet. Med.J.28 (2):58-66.
    View at Publisher | View at Google Scholar
  153. Shaltout, F. ; Gerges, M.T. and Shewail, A.A. (2018):Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef. Assiut veterinary medical journal 64(159): 164-177.
    View at Publisher | View at Google Scholar
  154. Modi VK, Mahendrakar NS, Narasimha Rao D, Sachindra NM. 2003. Quality of buffalo meat burger containing legume flours as binders. Meat Sci 66:143–149.
    View at Publisher | View at Google Scholar
  155. Shaltout, F.; Ghoneim, A.M.; Essmail, M.E. and Yousseif,A. (2001): Studies on aflatoxin B1 residues in rabbits and their pathological effects. J.Egypt. Vet. Med. Association 61(2):85-103.
    View at Publisher | View at Google Scholar
  156. Shaltout, F. and Hanan, M.T. El-Lawendy (2003): Heavy Metal Residues In Shawerma. Beni-Suef Vet.Med.J. 13(1):213-224.
    View at Publisher | View at Google Scholar
  157. Ruusunen M, Vainionpaa J, Poulanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. 2003b. Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages. Meat Sci 64:371–81.
    View at Publisher | View at Google Scholar
  158. Shaltout, F. and Hashim, M.F. (2002): Histamine in salted, Smoked and Canned Fish products. Benha Vet. Med.J.13 (1):1-11.
    View at Publisher | View at Google Scholar
  159. Shaltout, F. ; Hashim,M.F. and Elnahas,s. (2015): Levels of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet. Med.J.29 (1):56-64.
    View at Publisher | View at Google Scholar
  160. Jiménez-Colmenero F. 2000. Relevant factors in strategies for fat reduction in meat products. Trends Food Sci Technol 11:56–66.
    View at Publisher | View at Google Scholar
  161. Shaltout, F. and Ibrahim, H.M. (1997): Quality evaluation of luncheon and Alexandrian sausage. Benha Vet. Med.J.10 (1):1-10.
    View at Publisher | View at Google Scholar
  162. Shaltout, F.; Nassif, M and Shakran, A (2014): Quality of battered and breaded chicken meat products. Global Journal of Agriculture and Food Safety Science – 1(2) ISSN 2356-7775.
    View at Publisher | View at Google Scholar
  163. Pascal G, Collet-Ribbing C. 1998. Las perspectives europeas sobre los alimentos funcionales. Institute for Prospective Technolgical Studies: Sevilla, Spain. IPTS Report 24:1–7.
    View at Publisher | View at Google Scholar
  164. Shaltout, F., Amani M. Salem, A. H. Mahmoud, K. A (2013): Bacterial aspect of cooked meat and offal at street vendors level .Benha Veterinary Medical Journal, 24(1): 320-328.
    View at Publisher | View at Google Scholar
  165. Jonas MS, Beckmann SC. 1998. Functional foods: consumer perceptions in Denmark and England. MAPP working paper. Denmark Aarhus: Aarhus School of Business.
    View at Publisher | View at Google Scholar
  166. Shaltout, F., and Salem, R.M. (2000): Moulds, aflatoxin B1 and Ochratoxin A in Frozen Livers and meat products.Vet . Med. J.Giza 48(3):341-346.
    View at Publisher | View at Google Scholar
  167. Yasser H. Al-Tarazi, A. Al-Zamil, Shaltout, F. and H. Abdel- Samei (2002). Microbiological status of raw cow milk marketed in northern Jordan. AVMJ Volume 49 Issue 96 Pages 180-194.
    View at Publisher | View at Google Scholar
  168. Jo C, Ho Son J, Bae Son C, Woo Byun M. 2003. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C. Meat Sci 64:13–7.
    View at Publisher | View at Google Scholar
  169. Shaltout, F., Zakaria IM and Nabil ME. (2018): Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology2(5):429-438.
    View at Publisher | View at Google Scholar
  170. Shaltout, F. ; El-diasty, E.M. and Mohamed, M. S. (2014): Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. 1st Scientific conference of food safety and Technology .2014, pp. 79-89.
    View at Publisher | View at Google Scholar
  171. Yilmaz I. 2004. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci 67:245–9.
    View at Publisher | View at Google Scholar
  172. Shaltout, F. ; El-diasty, E.M.; Salem, R. M. and Asmaa, M. A. Hassan. 2016: Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage. Veterinary Medical Journal – Giza,62(3) :1-10.
    View at Publisher | View at Google Scholar
  173. Shaltout, F., R.M. Salem, E.M. El-Diasty and W.I.M. Hassan. 2019: Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat. Global Veterinaria 21 (3): 156-160.
    View at Publisher | View at Google Scholar
  174. MacAulay J, Newsome R. 2004. Solving the obesity conundrum. Food Technol 58(6):32–37.
    View at Publisher | View at Google Scholar
  175. Shaltout, F., El-diasty, E,M. ;Elmesalamy, M. and Elshaer, M. (2014): Study on fungal contamination of some chicken meat products with special reference to 2 the use of PCR for its identification. Conference, Veterinary Medical Journal – Giza vol. December 2014/12/17 vol.60 1-10.
    View at Publisher | View at Google Scholar
  176. Shaltout, F. ; Salem, R. M; El-diasty, Eman and Fatema, A.H. Diab. (2016): Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Veterinary Medical Journal – Giza. 62(3): 9-14.
    View at Publisher | View at Google Scholar
  177. Velasco S, Cañeque V, Lauzurica S, Pérez C, Huidobro F. 2004. Effect of different feeds on meta quality and fatty acid composition of lambs fattened at pasture. Meat Sci 66:457-465.
    View at Publisher | View at Google Scholar
  178. Shaltout, F., Ahmed, A.A. Maarouf, Eman, M.K. Ahmed(2018): Heavy Metal Residues in chicken cuts up and processed chicken meat products. BENHA VETERINARY MEDICAL JOURNAL, 34 (1): 473-483.
    View at Publisher | View at Google Scholar
  179. Shaltout,F. ; Hanan M. Lamada, Ehsan A.M. Edris. (2020): Bacteriological examination of some ready to eat meat and chicken meals. Biomed J Sci & Tech Res., 27(1): 20461- 20465.
    View at Publisher | View at Google Scholar
  180. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou PR, Sheard PR, Enser M. 2003. Effects of fatty acids on meat quality: a review. Meat Sci 66:21–32.
    View at Publisher | View at Google Scholar
  181. Sobhy, Asmaa and Shaltout, Fahim(2020): Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Qaliubiya governorate by recent Vitek 2 compact and PCR techniques. Benha Veterinary Medical Journal 38 (2020) 88-92.
    View at Publisher | View at Google Scholar
  182. Sobhy, Asmaa and Shaltout, Fahim (2020): Detection of food poisoning bacteria in some semi-cooked chicken meat products marketed at Qaliubiya governorate. Benha Veterinary Medical Journal 38 (2020) 93-96.
    View at Publisher | View at Google Scholar
  183. Yilmaz I, Simsek O, Isikli M. 2002. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil. Meat Sci 62:253–8.
    View at Publisher | View at Google Scholar
  184. Shaltout, F.A. (2024): Abattoir and Bovine Tuberculosis as A Reemerging Foodborne Diseas. Clinical Medical Reviews and Report 6(1):1-7.
    View at Publisher | View at Google Scholar
  185. Shaltout, F.A. (2023): Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Food Science & Nutrition Technology 8(4):1-10.
    View at Publisher | View at Google Scholar
  186. Pietrasik Z, Duda Z. (2000), Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci 56:181–188.
    View at Publisher | View at Google Scholar
a