{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,6]],"date-time":"2025-12-06T08:49:57Z","timestamp":1765010997264,"version":"3.46.0"},"reference-count":21,"publisher":"PAGEPress Publications","issue":"4","license":[{"start":{"date-parts":[[2025,9,18]],"date-time":"2025-09-18T00:00:00Z","timestamp":1758153600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>The MeatCulture project aimed to improve the quality and safety of bovine fifth quarter viscera (tripe, intestine, lung, and trachea), which are traditional dish ingredients in many communities. Stabilization studies were conducted on tripe and intestine samples, and preservability studies were conducted on lungs and trachea. Tripe samples (24 across two batches) underwent washing and bleaching treatments with different temperature-time combinations, then they were vacuum-packed, stored at 2\u00b12\u00b0C, and analyzed at various timepoints. The pH was determined, and the Enterobacteriaceae count and the presence of Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were investigated. Results indicated that applying a washing step at a temperature range between 55\u00b0C and 65\u00b0C for 2 minutes, followed by bleaching at a temperature range between 58\u00b0C and 70\u00b0C for 2 minutes, preserved stable pH (T10: 7.24\u00b10.06) and controlled Enterobacteriaceae counts, which decreased at T7 (2.78\u00b10.48 CFU\/g) before slightly increasing at T10 (3.24\u00b11.55). Pathogens were never detected. Part of the small intestine (jejunum) and colon samples were vacuum-packed (30 samples overall), subjected to four types of heat treatments, stored at 2\u00b12\u00b0C, and analyzed at various timepoints. pH and microbial profile were evaluated as previously described. The treatment with water at 70\u00b0C for 15\u2019 showed the best results with Enterobacteriaceae counts below the detection limits in most samples at T10. The lungs (153 samples) and trachea (81 samples) samples were packaged with CO2 and N (ratios of 50\/50 and 70\/30) modified atmosphere packaging (MAP). The samples were stored at two different temperatures (2\u00b12\u00b0C and 8\u00b12\u00b0C) and analyzed at various timepoints. On each sample, pH, aerobic colony count, Enterobacteriaceae count, mesophilic lactic acid bacteria count, and Pseudomonas spp. count were evaluated. The microbial profile of the samples stored at 2\u00b12\u00b0C and with the 50\/50 MAP showed lower average values.<\/jats:p>","DOI":"10.4081\/ijfs.2025.13431","type":"journal-article","created":{"date-parts":[[2025,9,18]],"date-time":"2025-09-18T11:23:52Z","timestamp":1758194632000},"source":"Crossref","is-referenced-by-count":0,"title":["MeatCulture: microbiological, hygienic and qualitative profile of bovine fifth quarter viscera"],"prefix":"10.4081","volume":"14","author":[{"given":"Giuliana","family":"Siddi","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3577-0550","authenticated-orcid":false,"given":"Francesca","family":"Piras","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6546-5306","authenticated-orcid":false,"given":"Maria Pina","family":"Meloni","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-2789-0445","authenticated-orcid":false,"given":"Mattia","family":"Migoni","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mario","family":"Cuccu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8582-9808","authenticated-orcid":false,"given":"Roberta","family":"Lai","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9044-7070","authenticated-orcid":false,"given":"Fabrizio","family":"Simbula","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniela","family":"Cabras","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marco","family":"Manca","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4276-0342","authenticated-orcid":false,"given":"Enrico Pietro Luigi","family":"De Santis","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Christian","family":"Scarano","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2549","published-online":{"date-parts":[[2025,9,18]]},"reference":[{"key":"194868","doi-asserted-by":"crossref","unstructured":"Bensink JC, Dobrenov B, Mulenga MP, Bensink ZS, McKee JJ, 2002. The microbiological quality of beef tripe using different processing techniques. Meat Sci 62:85-92.","DOI":"10.1016\/S0309-1740(01)00232-7"},{"key":"194869","doi-asserted-by":"crossref","unstructured":"Clarke R, 2004. On-line measurement of meat composition. In: Jensen WK, ed. Encyclopedia of meat sciences. Elsevier Ltd., Amsterdam, Netherlands.","DOI":"10.1016\/B0-12-464970-X\/00100-8"},{"key":"194870","unstructured":"Edwards N, 2013. Offal: a global history. Reaktion Books Ltd., London, UK"},{"key":"194871","doi-asserted-by":"crossref","unstructured":"Erasmus SW, Hoffman LC, 2017. What is meat in South Africa? Anim Front 7:71-5.","DOI":"10.2527\/af.2017.0449"},{"key":"194872","unstructured":"Giaccone V, Civera T, Parisi E, 1994. Vacuum packaging of bovine tripe. Microbial contamination and indole content. Sci Aliment14:801-9."},{"key":"194873","unstructured":"Gill CO, 1988. Microbiology of edible meat by-products. In: Pearson AM, Dutson TR, eds. Edible meat by-products. Elsevier Applied Science, Amsterdam, Netherlands."},{"key":"194874","doi-asserted-by":"crossref","unstructured":"Henchion M, McCarthy M, O\u2019Callaghan J, 2016. Transforming beef by-products into valuable ingredients: which spell\/recipe to use? Front Nutr 3:53.","DOI":"10.3389\/fnut.2016.00053"},{"key":"194875","unstructured":"ISO, 1998. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria - colony-count technique at 30 degrees C. ISO Norm 15214:1998. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194876","unstructured":"ISO, 2010. Meat and meat products - Enumeration of presumptive Pseudomonas spp. ISO Norm 13720:2010. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194877","unstructured":"ISO, 2013. Microbiology of the food chain. Horizontal method for the enumeration of microorganisms. ISO Norm 4833:2013. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194878","unstructured":"ISO, 2017a. Microbiology of the food chain. Horizontal method for the detection and enumeration of Enterobacteriaceae. ISO Norm 21528:2017. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194879","unstructured":"ISO, 2017b. Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. Part 1: detection method. ISO Norm 11290-1:2017. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194880","unstructured":"ISO, 2017c. Microbiology of the food chain. Horizontal method for the detection of pathogenic Yersinia enterocolitica. ISO Norm 10273:2017. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194881","unstructured":"ISO, 2018. Microbiology of the food chain \u2014 Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli, ISO Norm 16649:2018. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194882","unstructured":"ISO, 2020. Microbiology of the food chain. Horizontal method for the detection, enumeration and serotyping of Salmonella. ISO Norm 6579:2020. International Standardization Organization ed., Geneva, Switzerland."},{"key":"194883","doi-asserted-by":"crossref","unstructured":"Lynch SA, Mullen AM, O'Neill E, Drummond L, \u00c1lvarez C, 2018. Opportunities and perspectives for utilisation of co-products in the meat industry. Meat Sci 144:62-73.","DOI":"10.1016\/j.meatsci.2018.06.019"},{"key":"194884","doi-asserted-by":"crossref","unstructured":"Parry-Hanson A, Hall A, Minnaar A, Buys EMB, 2008. Use of \u03b3-irradiation to reduce Clostridium perfringens on ready-to-eat bovine tripe. 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Available from: https:\/\/population.un.org\/wpp\/."}],"container-title":["Italian Journal of Food Safety"],"original-title":[],"link":[{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/13431\/13402","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/13431\/13571","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/13431\/13402","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,6]],"date-time":"2025-12-06T08:46:53Z","timestamp":1765010813000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/view\/13431"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,18]]},"references-count":21,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2025,11,17]]}},"URL":"https:\/\/doi.org\/10.4081\/ijfs.2025.13431","relation":{},"ISSN":["2239-7132"],"issn-type":[{"type":"electronic","value":"2239-7132"}],"subject":[],"published":{"date-parts":[[2025,9,18]]}}}