The aim of this study was to assess the germination and growth of two strains of Bacillus cereus following the artificial inoculation of six selected hot dishes with spores which were then stored at temperatures of 40, 50, and 60 °C for 0.5, 1.0, 2.0, 2.5, 3.0, and 4.0 h. The water activity of the prepared meals varied between 0.967 and 0.973 and the salt content between 0.74 and 1.40%. The pH value of four dishes exceeded 6.0, but for two (tomato sauce and ratatouille) it was 4.6. The tested strain DSM 4312 showed good growth abilities and attained a population exceeding 6.0 log CFU/g within 4 h at 40 °C in foods with pH values > 6.0. The study demonstrated that a drop in food temperatures to 40 °C is risky, while no growth of B. cereus was detected within 4 h at 50 and 60 °C. The growth rate of B. cereus is conditioned not merely by environmental conditions (temperature, pH values, food composition), but also by the bacterial strain.

Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is well-established, and the role of sodium chloride in meat products is not only crucial for sensory quality but also for hygienic safety. The aim of this study was to evaluate the impact of varying salt concentrations (1.4%, 1.6%, 1.8%, and 2.0%) on selected quality parameters of two common processed meat products: grilling sausages (Špekáčky) and frankfurters (Wiener Würstel). Sensory analysis was conducted with a relatively high number of trained evaluators (n = 73 for Wiener Würstel; n = 63 for Špekáčky). The results indicated that moderate salt reduction had no statistically significant effect (p > 0.05) on either the sensory attributes or the hygienic quality of the products. The method of salt content determination was shown to be critical for accurate assessment. These findings suggest that both types of reformulated products with reduced sodium content can be effectively used in production without compromising quality. Therefore, such formulations may serve as viable strategies for the food industry to contribute to public health objectives by reducing dietary sodium intake.

The aim of this article was to evaluate the amount of salt dosed in various proportions into minced pork and beef. Determination of salt was conducted by the atomic absorption spectrometry (AAS) method and, for comparison, by the near infrared spectroscopy (NIR) method. The meat (beef neck and pork topside) was ground through a plate with a hole size of 8 mm. Salt doses were from 0 to 2.0%, at intervals of 0.2%. Each sort of meat was divided into two parts of 350 g: 1) with initial grinding (coarse grinding), and 2) with subsequent grinding through a plate with a hole size of 3 mm (fine grinding). The salt content in fresh pork meat (0% salt) ranged between 0.13 and 0.16%, whereas the content in beef ranged from 0.14 to 0.19% (as analysed by the AAS method). The proportion of added salt had a statistically significant effect on the salt content in meat. No significant differences were found between coarse and fine grinding and between pork and beef meat. The predicted natural salt content in meat was 0.15 and 0.19% for pork, and 0.20 and 0.21% for beef. The proportion of analysed salt was then determined as 0.99–1.06 times the dosed salt. The authors do not recommend the use of the NIR method, which provides reliable results for the main chemical components of meat, i.e. protein and fat, for the determination of the proportions of salt in meat.

The aim of this study was to evaluate microbiological, physicochemical, instrumental, and sensory parameters of jerky and biltong and to identify potential associations affecting their overall quality and safety. In total, 39 samples of various types of jerky (beef, turkey, venison, pork, and chicken) and 7 samples of beef biltong were analysed. The jerky and biltong samples showed low water activity values (a_w < 0.800), which makes them microbially stable products that can be stored at room temperature without the risk of further bacterial growth. Listeria monocytogenes was not detected in any of the 92 analysed samples. From a food safety perspective, the finding of Salmonella Enteritidis in one chicken jerky sample was unacceptable. Total viable count (TVC) values showed high variability, with findings over 8 log CFU/g. These high TVC values indicate heavily contaminated meat used to prepare dried products, or errors in the technological process that allowed bacterial growth. Both are unacceptable from a food quality and safety perspective. This means that more attention needs to be paid to the production process by processors, as well as by competent authorities. The analyses confirmed a high average protein content (>50%) in the final products and a low average fat content ( 0.05). Similarly, there was no difference in TBARS values (p > 0.05). Microbial counts (TVC, lactic acid bacteria, and Enterobacteriaceae) were strongly affected by water activity, which was strongly negatively correlated with dry matter and its components such as proteins and ash/NaCl.