English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Among important protein sources in human diets are meat and meat products such as bacon, ham, and sausages that are the most popular with their unique flavors (Hung et al., 2016). Although, raw meat quality actually can be varied and this depends on preor post-slaughter and affected meat product taste, some high pressure processing can affected the meat taste and it can be demonstrated the applicability of commercially processed meat products by developing methods like loop-mediated isothermal amplification or LAMP (Hygreeva & Pandey, 2016; Lee et al., 2016). There are lots of conventional methods for measuring chemical meat quality including measurement of pH, thiobarbituric acid reactive substances (TBARS), trimethylamine content (TMA), formation of biogenic amines, adenosine triphosphate (ATP) degradation and total volatile basic nitrogen (TVB-N), where the TVB-N and biogenic amines content are the most important factors for freshness of meat in long terms storage (Cheng et al., 2016). There are many efforts for controlling the quality of meat during storage in freezing condition however decreasing in its quality and increasing the rate of chemical and microbial reactions is inevitable for the long time storage (Alonso Lomillo et al., 2010). Putrescine and cadaverine are the most important diamines which can be noticed in meat during storage. These compounds are produced through decarboxylation of ornithine/arginine and lysine, respectively. They are more popular in red meat and so considered more than the other biogenic amines (BAs) (Cheng et al., 2016). Histamine, putrescine, cadaverine, tyramine, tryptamine, spermine and spermidine are among the most abundant BAs in food stuffs that their presence can be considered as the safety and quality indices in food health control. According to freshness, carcinogenicity and allergic factors in meat and it’s by products, the toxicity and allergic effects of BAs were considered (Papageorgiou et al., 2017). Detection of BAs derived from meat protein is depended upon chemical structure and their ability for making bonds in complex reactions. In fresh meat a few BAs are considerable but during its storage due to bacterial activity they may be increased gradually and so they can be noticeable and considered as a freshness and quality index. The accumulation of cadaverine and tyramine in meat and especially in cheese were well demonstrated and the accumulation of tyramine density in meat was reported up to 38 mg/kg before (Ladero et al., 2010). Any polyamine intake by human body even in very low levels causes decreasing in cell growth but in high levels it causes inhibition in cells growth (Deloyer et al., 2001). The presence of BAs in red meat as a quality index can be considered so that how much of them might be safe, hazardous or risky for human health. Actually, the toxicity of BAs depends on the quality and quantity of consumed food stuffs and most of all the individual sensitivity and the health condition of consumers (Ruiz-Capillas & Jiménez-Colmenero, 2004). In the middle of this, histamine is the most studied biogenic amine in fish products which is effective in sensitive people who have taken 5 to 10 mg/kg of histamine in daily food consumption. In normal condition its threshold is 10 mg/kg and doses more than 100 to 1000 mg/kg induces mild to severe Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen