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  1. Comparison of Carcass Characteristics, Meat Quality, and Blood Parameters of Slow and Fast Grown Female Broiler Chickens Raised in Organic or Conventional Production System

    PubMed Central

    Cömert, Muazzez; Şayan, Yılmaz; Kırkpınar, Figen; Bayraktar, Ö. Hakan; Mert, Selim

    2016-01-01

    The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slow-growing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (p<0.05). FG had the higher breast yield, whereas SG had the higher thigh-drumstick yield (p<0.05). The O system resulted in a higher amount of abdominal fat (p<0.05). In addition, the O system values were higher for dry matter, crude ash, crude protein, and pH15 values in breast meat, and for crude ash, crude protein, and pH15 values in drumstick meat (p<0.05). In addition, total saturated fatty acids, total mono-unsaturated fatty acids, and total omega 3 were significantly higher in the O system than in the C system. Thus, the O system showed a positive advantage compared to the C system regarding female chicken meat quality, primarily within the ash, protein, and total omega 3 fatty acid profiles. In conclusion, the present study indicated that the main factor affecting the

  2. Comparison of Carcass Characteristics, Meat Quality, and Blood Parameters of Slow and Fast Grown Female Broiler Chickens Raised in Organic or Conventional Production System.

    PubMed

    Cömert, Muazzez; Şayan, Yılmaz; Kırkpınar, Figen; Bayraktar, Ö Hakan; Mert, Selim

    2016-07-01

    The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slow-growing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (p<0.05). FG had the higher breast yield, whereas SG had the higher thigh-drumstick yield (p<0.05). The O system resulted in a higher amount of abdominal fat (p<0.05). In addition, the O system values were higher for dry matter, crude ash, crude protein, and pH(15) values in breast meat, and for crude ash, crude protein, and pH(15) values in drumstick meat (p<0.05). In addition, total saturated fatty acids, total mono-unsaturated fatty acids, and total omega 3 were significantly higher in the O system than in the C system. Thus, the O system showed a positive advantage compared to the C system regarding female chicken meat quality, primarily within the ash, protein, and total omega 3 fatty acid profiles. In conclusion, the present study indicated that the main factor affecting

  3. Effects of ionised or chelated water-soluble mineral mixture supplementation on growth performance, nutrient digestibility, blood characteristics, meat quality and intestinal microbiota in broilers.

    PubMed

    Upadhaya, S D; Lee, B R; Kim, I H

    2016-04-01

    An experiment was conducted to study the effects of dietary supplementation of water-soluble ionised or chelated mineral mixture on growth performance, nutrient digestibility, blood characteristics, relative organ weight, meat quality and excreta microflora in broilers. A total of 408 Arbor Acres broilers (17 birds in 8 replicate pens) were randomly allocated into one of the following three treatments: (1) Control/basal diet (CON), (2) T1 (basal diet + 0.5% ionised mineral mixture solution, pH 3.0) and (3) T2 (basal diet + 0.5% chelated mineral mixture solution, pH 3.0). The body weight gain was greater and feed conversion ratio was lower in broilers supplemented with ionised or chelated mineral liquid complex compared to CON during the grower and overall phase of the experiment. No significant effect in the concentration of Ca and P in the blood was observed in birds supplemented with ionised or chelated mineral mixture solution. No adverse effects were observed in organ weight and meat quality with ionised or chelated mineral mixture supplementation. Regarding intestinal microbiota counts there was a reduction of Escherichia coli counts in the small intestine in ionised mineral supplemented birds. In the large intestine, E. coli as well as Salmonella populations were reduced in ionised mineral supplemented birds. In conclusion, ionised or chelated minerals have partial positive effects in improving growth performance and reducing pathogenic bacteria load in the gastro-intestinal tract. PMID:27088481

  4. Evaluation of the Effect of Low Dietary Fermentable Carbohydrate Content on Growth Performance, Nutrient Digestibility, Blood Characteristics, and Meat Quality in Finishing Pigs

    PubMed Central

    Hong, S. M.; Hwang, J. H.; Kim, I. H.

    2012-01-01

    A total of 96 pigs (49.23±3.20 kg) were used in an 11 wk growth trial to evaluate the effect of fermentable carbohydrate (FC) content on growth performance, apparent total tract digestibility (ATTD) of nutrient, blood profile, and meat quality. The dietary treatments were: i) negative control (NC), basal diet, ii) positive control (PC), NC+antibiotics (positive control diet with 5 ppm flavomycin), iii) PCL, PC-13% lower FC, and iv) NCL, NC-13% lower FC. The growth performance (average daily gain, average daily feed intake, and gain/feed) didn’t differ among treatments through the whole experiment. These pigs fed the PCL diet had the greater (p<0.05) apparent total tract digestibility (ATTD) of dry matter than those from PC and NC treatment at the end of the experiment. No differences were observed in white blood cell (WBC), red blood cell (RBC), and lymphocyte concentration among different treatments. After the feeding period, meat samples were collected from the pigs at slaughter. The pigs in NCL and PCL treatments had greater (p<0.05) backfat thickness and lower lean percentage. The color value of loin was higher (p<0.05) in NCL treatment compared to PCL treatment. Also, the NCL treatment had higher (p<0.05) marbling value than PC treatment. The drip loss was depressed by PCL and NCL treatment comapared to NC treatments. The water holding capacity (WHC) was higher (p<0.05) in NC and PCL treatment. In conclusion, the low FC can improve digestibility and meat quality of finishing pigs. PMID:25049693

  5. Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows.

    PubMed

    Vogel, K D; Claus, J R; Grandin, T; Oetzel, G R; Schaefer, D M

    2011-02-01

    During marketing, cattle may be exposed to periods of water deprivation. The impact of water and feed access and health status on the physiological well-being and carcass characteristics of Holstein slaughter cows during preslaughter marketing was studied through analysis of serum components, BW loss percentage, and fresh meat composition. Ninety-one multiparous Holstein cows (609 ± 89 kg mean BW, 2.9 ± 0.5 mean BCS, varying stage of lactation) were purchased over 3 wk in 3 groups (n = 31, 29, and 31) at a terminal market in central Wisconsin. Each cow was screened to determine health status (sick or not sick) and randomly assigned to 1 of 3 water and feed withdrawal treatment pens (AL, ad libitum access to water for 36 h; 18H, 18 h of ad libitum access to water followed by 18 h of water withdrawal; 36H, 36 h of water withdrawal; all 3 treatments included 36 h of feed withdrawal) in a randomized complete block arrangement with repeated measures for serum components. Blood samples were collected by tail venipuncture at 0, 9, 18, 27, and 36 h of each treatment. Ambient temperatures were 1.9 ± 6.2°C during the trial period, which occurred over a 3-wk period in March and April 2007 near Arlington, WI. No difference (P > 0.05) was observed in mean serum cortisol in AL (18.41 ± 2.17 ng/mL) or 36H (22.98 ± 2.17 ng/mL). Mean serum glucose was greater (P < 0.05) in 36H pens (78.15 ± 0.77 mg/dL) than AL (75.91 ± 0.77 mg/dL). Mean serum creatinine was greater (P < 0.05) in 36H pens (0.71 ± 0.03 mg/dL) than AL (0.60 ± 0.03 mg/dL). The 36H pens also displayed increased (P < 0.05) serum albumin, anion gap, Ca, Cl, Na, cholesterol, and aspartate aminotransferase over AL. Greater (P < 0.05) mean percentage BW loss was observed in 36H pens (5.2 ± 0.6%) than AL (3.1 ± 0.6%). Mean muscle protein (%) was greater (P < 0.05) in 36H (22.2 ± 0.4%) than 18H (21.3 ± 0.4%). Mean muscle moisture (%) was greater (P < 0.05) in AL and 18H (75.3 ± 0.4% and 75.2 ± 0.4%) than 36H

  6. Growth Performance, Relative Meat and Organ Weights, Cecal Microflora, and Blood Characteristics in Broiler Chickens Fed Diets Containing Different Nutrient Density with or without Essential Oils.

    PubMed

    Kim, Sang-Jin; Lee, Kyung-Woo; Kang, Chang-Won; An, Byoung-Ki

    2016-04-01

    The present study was conducted to investigate whether dietary essential oils could affect growth performance, relative organ weights, cecal microflora, immune responses and blood profiles of broiler chickens fed on diets containing different nutrient densities. A total of eight hundred-forty 1-d-old male broiler chicks were randomly allotted into twenty-eight pens (7 pens per treatment, 30 chicks per pen). There were four experimental diets containing two different nutrient densities and supplemented with or without essential oils. Experimental period lasted for 35 days. No clear interaction between nutrient density and essential oils on any of growth performance-related parameters was observed. Live body weights were affected (p<0.05) by nutrient density at 21 days and by dietary essential oils at 35 days. Essential oils significantly (p<0.05) increased daily body weight gain and feed conversion ratio during the periods of 22 to 35 and 1 to 35 days, but failed to affect feed intake during the entire experimental period. Daily weight gain at 1 to 21 days and feed intake at 1 to 21 and 1 to 35 days were significantly impaired (p<0.05) by nutrient density. There were significant treatment interactions (p<0.05) on relative weights of bursa of Fabricius and abdominal fat contents. Finally, either essential oil or nutrient density did not influence the relative percentages of breast and leg meats, the population of cecal microflora, blood parameters and antibody titers against Newcastle disease and infectious bronchitis in broiler chickens. It was concluded that dietary essential oils, independent to nutrient density, failed to stimulate feed intake, but increased growth performance in broiler chickens. PMID:26949956

  7. Growth Performance, Relative Meat and Organ Weights, Cecal Microflora, and Blood Characteristics in Broiler Chickens Fed Diets Containing Different Nutrient Density with or without Essential Oils

    PubMed Central

    Kim, Sang-Jin; Lee, Kyung-Woo; Kang, Chang-Won; An, Byoung-Ki

    2016-01-01

    The present study was conducted to investigate whether dietary essential oils could affect growth performance, relative organ weights, cecal microflora, immune responses and blood profiles of broiler chickens fed on diets containing different nutrient densities. A total of eight hundred-forty 1-d-old male broiler chicks were randomly allotted into twenty-eight pens (7 pens per treatment, 30 chicks per pen). There were four experimental diets containing two different nutrient densities and supplemented with or without essential oils. Experimental period lasted for 35 days. No clear interaction between nutrient density and essential oils on any of growth performance-related parameters was observed. Live body weights were affected (p<0.05) by nutrient density at 21 days and by dietary essential oils at 35 days. Essential oils significantly (p<0.05) increased daily body weight gain and feed conversion ratio during the periods of 22 to 35 and 1 to 35 days, but failed to affect feed intake during the entire experimental period. Daily weight gain at 1 to 21 days and feed intake at 1 to 21 and 1 to 35 days were significantly impaired (p<0.05) by nutrient density. There were significant treatment interactions (p<0.05) on relative weights of bursa of Fabricius and abdominal fat contents. Finally, either essential oil or nutrient density did not influence the relative percentages of breast and leg meats, the population of cecal microflora, blood parameters and antibody titers against Newcastle disease and infectious bronchitis in broiler chickens. It was concluded that dietary essential oils, independent to nutrient density, failed to stimulate feed intake, but increased growth performance in broiler chickens. PMID:26949956

  8. Goat Meat Does Not Cause Increased Blood Pressure

    PubMed Central

    Sunagawa, Katsunori; Kishi, Tetsuya; Nagai, Ayako; Matsumura, Yuka; Nagamine, Itsuki; Uechi, Shuntoku

    2014-01-01

    While there are persistent rumors that the consumption of goat meat dishes increases blood pressure, there is no scientific evidence to support this. Two experiments were conducted to clarify whether or not blood pressure increases in conjunction with the consumption of goat meat dishes. In experiment 1, 24 Dahl/Iwai rats (15 weeks old, body weight 309.3±11.1 g) were evenly separated into 4 groups. The control group (CP) was fed a diet containing 20% chicken and 0.3% salt on a dry matter basis. The goat meat group (GM) was fed a diet containing 20% goat meat and 0.3% salt. The goat meat/salt group (GS) was fed a diet containing 20% goat meant and 3% to 4% salt. The Okinawan mugwort (Artemisia Princeps Pampan)/salt group (GY) was fed a diet containing 20% goat meat, 3% to 4% salt and 5% of freeze-dried mugwort powder. The experiment 1 ran for a period of 14 weeks during which time the blood pressure of the animals was recorded. The GS, and GY groups consumed significantly more water (p<0.01) than the CP and GM groups despite the fact that their diet consumption levels were similar. The body weight of animals in the CP, GM, and GS groups was similar while the animals in the GY group were significantly smaller (p<0.01). The blood pressure in the GM group was virtually the same as the CP group throughout the course of the experiment. In contrast, while the blood pressure of the animals in the GS and GY group from 15 to 19 weeks old was the same as the CP group, their blood pressures were significantly higher (p<0.01) after 20 weeks of age. The GY group tended to have lower blood pressure than the GS group. In experiment 2, in order to clarify whether or not the increase in blood pressure in the GS group and the GY group in experiment 1 was caused by an excessive intake of salt, the effects on blood pressure of a reduction of salt in diet were investigated. When amount of salt in the diet of the GS and GY group was reduced from 4% to 0.3%, the animal’s blood pressure

  9. WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective was to determine the effects of the wooden breast (WB) and white striping (WS) myopathies on meat quality and protein characteristics of broiler breast meat. Breast fillets (Pectoralis major) from a commercial processing plant were segregated into four groups: normal (neither WS nor W...

  10. Vinasse added to the concentrate for fattening lambs: intake, animal performance, and carcass and meat characteristics.

    PubMed

    López-Campos, Ó; Bodas, R; Prieto, N; Frutos, P; Andrés, S; Giráldez, F J

    2011-04-01

    Twenty-four Merino lambs (mean BW 15.4 ± 0.13 kg, 6 to 7 wk old) were used to study the effects of the addition of 0 (control), 100 (V10), and 200 (V20) g of vinasse per kilgram of concentrate on intake, animal performance, biochemical blood profile, and carcass and meat characteristics. Lambs were assigned to 1 of 3 experimental diets and fed barley straw and the corresponding concentrate ad libitum. When the animals reached 25 kg of BW, a sample of blood was taken and the lambs were slaughtered. Feed intake, growth rate, biochemical blood profile, and carcass and meat characteristics were assessed. Lambs that received the concentrates with vinasse showed a reduced concentrate intake (linear contrast, P = 0.029) and ADG (linear contrast, P = 0.004) and an increased length of fattening period (linear contrast, P = 0.002) as well as feed:gain ratio (linear contrast P = 0.011). Vinasse enhanced ruminal pH (orthogonal contrast control vs. V10 + V20; P = 0.007). Plasma glucose concentrations declined in lambs fed vinasse (linear contrast, P = 0.003), whereas plasma urea concentration increased in animals fed vinasse (linear contrast, P = 0.036). The plasma concentrations of creatinine, triglycerides, and lactate and the enzyme profile studied (alkaline phosphate, alanine transaminase, glutamate oxal-acetate transaminase, γ-glutamyl transpeptidase, and lactate dehydrogenase) were not modified in response to vinasse inclusion. Lambs in the vinasse groups had less Na(+) and nitrate and greater K(+) and nitrite plasma concentrations (linear contrasts, P < 0.05). None of the carcass characteristics studied was affected by vinasse (P > 0.10). Meat chemical composition and characteristics were unaffected (P > 0.10), but shear force was greater for lambs that received vinasse (orthogonal contrast, control vs. V10 + V20, P = 0.007). The addition of 100 or 200 g vinasse/kg of concentrate for fattening lambs reduced feed intake and growth rate and increased the feed:gain ratio

  11. Effect of ohmic treatment on quality characteristic of meat: a review.

    PubMed

    Yildiz-Turp, G; Sengun, I Y; Kendirci, P; Icier, F

    2013-03-01

    Ohmic cooking, a well-known electro-heating technique, provides an alternative method for cooking meat products due to its ability for rapid heat generation. Ohmic heating uses the resistance of meat products to convert the electric energy into heat. The rate of heat generation depends on the voltage gradient applied and the electrical conductivity of the meat product. The advantages of ohmic cooking over conventional heating include shorter processing times, higher yields, and less power consumption while still maintaining the colour and nutritional value of meat products. In recent years, ohmic cooking has increasingly drawn interest from the meat industry as a method to ensure the quality and the safety of meat products. The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products. PMID:23273448

  12. Characteristics of Yeasts Isolated from Pacific Crab Meat

    PubMed Central

    Eklund, M. W.; Spinelli, J.; Miyauchi, D.; Groninger, H.

    1965-01-01

    A total of 202 cultures of yeasts were isolated and characterized from king crab and Dungeness crab meat. A yeastlike organism, resembling Aureobasidium pullulans, and 15 different species distributed among the genera Rhodotorula, Cryptococcus, Torulopsis, Candida, and Trichosporon were represented. Nine of the species grew at 5 C or lower. Although two of the species grew at 37 C, none of the isolates had the characteristics of pathogenic species. Members of the Cryptococcus and Candida failed to grow at 37 C. Furthermore, species of the former genus were not pathogenic to mice. The pigmentation of the Rhodotorula cultures decreased in intensity as the incubation temperature was decreased. Biochemical activities of the different species were studied by use of triglycerides, lecithin, and proteins (casein, gelatin, and crab-meat protein) as substrates. Eight of the species could attack triglycerides; eight, lecithin; five, gelatin; one, casein; and one, crab protein. An organism, tentatively identified as Trichosporon sp., was very active in attacking each of the substrates tested and grew well at 0.5 C. PMID:5866045

  13. Characteristics and Applications of Microbial Starters in Meat Fermentations

    NASA Astrophysics Data System (ADS)

    Cocconcelli, Pier Sandro; Fontana, Cecilia

    Fermentation and drying are among the most ancient food preservation techniques used by man. Developed through the years, these processes prolonged the storage time of meats (and meat products) and brought favorable changes to their organoleptic properties, with respect to the original substrate.

  14. Performance, blood parameters and meat yield in broiler chickens supplemented with Mexican oregano oil

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was conducted to evaluate the inclusion of Mexican oregano oil (MOO) Lippia berlandieri Schauer in broiler diets during grow-out on performance, blood parameters, and meat yield. One hundred and sixty-two one-day-old broilers, randomly divided into three equal groups (treatments): CON =...

  15. Consumption of lead-shot cervid meat and blood lead concentrations in a group of adult Norwegians.

    PubMed

    Meltzer, H M; Dahl, H; Brantsæter, A L; Birgisdottir, B E; Knutsen, H K; Bernhoft, A; Oftedal, B; Lande, U S; Alexander, J; Haugen, M; Ydersbond, T A

    2013-11-01

    Several recent investigations have reported high concentrations of lead in samples of minced cervid meat. This paper describes findings from a Norwegian study performed in 2012 among 147 adults with a wide range of cervid game consumption. The main aim was to assess whether high consumption of lead-shot cervid meat is associated with increased concentration of lead in blood. A second aim was to investigate to what extent factors apart from game consumption explain observed variability in blood lead levels. Median (5 and 95 percentile) blood concentration of lead was 16.6 µg/L (7.5 and 39 µg/L). An optimal multivariate linear regression model for log-transformed blood lead indicated that cervid game meat consumption once a month or more was associated with approximately 31% increase in blood lead concentrations. The increase seemed to be mostly associated with consumption of minced cervid meat, particularly purchased minced meat. However, many participants with high and long-lasting game meat intake had low blood lead concentrations. Cervid meat together with number of bullet shots per year, years with game consumption, self-assembly of bullets, wine consumption and smoking jointly accounted for approximately 25% of the variation in blood lead concentrations, while age and sex accounted for 27% of the variance. Blood lead concentrations increased approximately 18% per decade of age, and men had on average 30% higher blood lead concentrations than women. Hunters who assembled their own ammunition had 52% higher blood lead concentrations than persons not making ammunition. In conjunction with minced cervid meat, wine intake was significantly associated with increased blood lead. Our results indicate that hunting practices such as use of lead-based ammunition, self-assembling of lead containing bullets and inclusion of lead-contaminated meat for mincing to a large extent determine the exposure to lead from cervid game consumption. PMID:24119336

  16. Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The wooden breast (WB) and white striping (WS) conditions are abnormalities that occur in the breast muscles of modern broilers. Although WB and WS are known to adversely affect meat quality, the underlying effect of these conditions on muscle proteins are not well understood. The objective of this ...

  17. Performance, Blood Parameters, and Fecal Egg Counts When Meat Goats Were Finished on Alfalfa, Red Clover, or Orchardgrass Pastures

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the Appalachian Region of the USA, meat goat industries are growing rapidly on small farms to help produce meats for ethnic markets. This experiment was conducted to evaluate weight gain, blood parameters (measurements of nutrient use and anemia resulting from infection with the GI parasite Haem...

  18. Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits.

    PubMed

    Lee, E A; Kim, J M; Lim, K S; Ryu, Y C; Jeon, W M; Hong, K C

    2012-09-01

    Three single nucleotide polymorphisms (SNPs) in the porcine MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of MYOD1 were examined. The g.489C>T and g.1264C>A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean meat production and meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489C>T and g.1264C>A SNPs in MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits. PMID:22554470

  19. Biofilm formation of Salmonella serotypes in simulated meat processing environments and its relationship to cell characteristics.

    PubMed

    Wang, Huhu; Ding, Shijie; Dong, Yang; Ye, Keping; Xu, Xinglian; Zhou, Guanghong

    2013-10-01

    Salmonella attached to meat contact surfaces encountered in meat processing facilities may serve as a source of cross-contamination. In this study, the influence of serotypes and media on biofilm formation of Salmonella was investigated in a simulated meat processing environment, and the relationships between biofilm formation and cell characteristics were also determined. All six serotypes (Salmonella enterica serotype Heidelberg, Salmonella Derby, Salmonella Agona, Salmonella Indiana, Salmonella Infantis, and Salmonella Typhimurium) can readily form biofilms on stainless steel surfaces, and the amounts of biofilms were significantly influenced by the serotypes, incubation media, and incubation time used in this study. Significant differences in cell surface hydrophobicity, autoaggregation, motility, and growth kinetic parameters were observed between individual serotypes tested. Except for growth kinetic parameters, the cell characteristics were correlated with the ability of biofilm formation incubated in tryptic soy broth, whereas no correlation with biofilm formation incubated in meat thawing-loss broth (an actual meat substrate) was found. Salmonella grown in meat thawing-loss broth showed a "cloud-shaped" morphology in the mature biofilm, whereas when grown in tryptic soy broth it had a "reticulum-shaped" appearance. Our study provides some practical information to understand the process of biofilm formation on meat processing contact surfaces. PMID:24112581

  20. Physical distribution and characteristics of meat & bone meal protein

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Meat & bone meal (MBM) is a high-protein commodity produced by the rendering of fat from unmarketable animal tissue. Concerns related to bovine spongiform encephalopathy have progressively restricted MBM’s conventional use as a feed ingredient. Consequently, significant attention has focused on th...

  1. Biochemical characteristics and identification of Enterobacteriaceae isolated from meats.

    PubMed

    Stiles, M E; Ng, L K

    1981-03-01

    The isolation and identification of 2,220 Enterobacteriaceae from meats indicated that Escherichia coli biotype I, Enterobacter agglomerans, and Serratia liquefaciens were the principal types to be differentiated in meats. Citrobacter freundii, Klebsiella pneumoniae, Enterobacter cloacae, and Enterobacter hafniae were also commonly identified. Identification of isolates by the Encise II (Roche Diagnostics Inc., Nutley, N.J.) and Minitek (BBL Microbiology Systems, Cockeysville, Md.) coding systems gave similar results with only 255 (11.5%) discrepancies in identity, but both systems required large numbers of supplementary tests for identification of the isolates. Not only the distribution of Enterobacteriaceae types isolated from meats but also some of the biochemical reactions of the isolates differed from those of clinical isolates. The Minitek technique is recommended because of its versatility. However, with the addition of cellobiose and salicin disks and the inclusion of methyl red to the Minitek test and the use of the Voges-Proskauer test and gas production in EC medium at elevated temperature as standard tests, the identification of these Enterobacteriaceae from meats would be greatly facilitated. The inclusion of the motility test, for example, using nitrate motility agar, would also be of value to Enterobacteriaceae identification. PMID:7013705

  2. [Distribution of immunoglobulin isotypes and Salmonella antibodies in blood serum and meat juice of pigs].

    PubMed

    Steinbach, Günter; Methner, Ullrich; Meyer, Horst

    2003-01-01

    Using the close linear regression between the logarithm of the dilution degree of a sample and the logarithm of the extinction measured in an ELISA both the relative concentrations of immunoglobulines of the isotypes IgG, IgM and IgA and of the LPS antibodies against S. Typhimurium of the different isotypes in blood sera and meat juice of 15 slaughtered pigs were detected and compared. Furthermore the total concentration of antibodies against LPS of S. Typhimurium according to the "meat juice ELISA" were compared. Distribution of immunoglobulines between serum and meat juice revealed individual differences between the animals as well as between the different immunoglobulin-isotypes. Within the same isotype the ratio of the concentrations of anti-LPS Salmonella Typhimurium antibodies between serum and meat juice was significantly closer than relating the whole of immunoglobulines of the referred isotype. In order to detect pig herds with a high level of Salmonella exposure a comparison of the 1:30 diluted meat juice samples with the 1:400 diluted blood sera is justified, however, for detailed epidemiological or scientific studies there is a need to consider the existing differences between the immunoglobuline-isotypes as well as between the specificity of antibodies and of total immunoglobulines. While the concentration of Salmonella antibodies of the isotypes IgG1, IgG2 and IgA showed a clear and statistically significant correlation between both one below the other and with the total amount of Salmonella antibodies, this connection could not be established for the total amount of immunoglobulines of different isotypes and the IgM-antibodies. PMID:12894680

  3. Meat quality, oxidative stability and blood parameters from Graylag geese offered alternative fiber sources in growing period.

    PubMed

    He, L W; Meng, Q X; Li, D Y; Zhang, Y W; Ren, L P

    2015-04-01

    The effects of dietary fiber sources on the meat quality, oxidative stability, and blood parameters of growing Graylag geese (28-112d) were investigated. The birds were randomly allocated into 4 treatments, of which dietary fiber was mainly from corn straw silage (CSS), steam-exploded corn straw (SECS), steam-exploded wheat straw (SEWS), and steam-exploded rice straw (SERS). No influence (P>0.05) on the basic chemical components, oxidative stability, or organoleptic traits of muscle were observed, except that birds fed SECS had a higher (P<0.05) protein proportion than those fed CSS or SERS, and CSS increased (P<0.01) the cholesterol content when compared to SEWS or SERS. Regarding fatty acid profile in meat, CSS and SECS increased (P<0.01) the proportion of C18:2n6t and decreased that of C21:0 and C22:0 when compared to the others. The birds fed SERS had a higher (P<0.05) proportion of C20:0 and C22:0 than the others, a higher proportion of C20:5n3, n-3 fatty acids, Δ-9 desaturase (18) index compared to those fed CSS or SECS, and a lower (P<0.01) proportion of C20:1n9 than those fed SECS or SEWS. Additionally, SEWS resulted in a higher (P<0.01) proportion of C20:2 when compared to the others. In conclusion, these fibers affect just the protein proportion, cholesterol content, and fatty acid profile of breast muscle, along with the concentration of TG and MDA in blood, but not the other characteristics. No superior fiber source exists with respect to meat quality, suggesting that Graylag geese feeding should make the most economically of the convenient fiber source with appropriate pretreatment. PMID:25717090

  4. An experimental meat-free diet maintained haematological characteristics in sprint-racing sled dogs.

    PubMed

    Brown, Wendy Y; Vanselow, Barbara A; Redman, Andrew J; Pluske, John R

    2009-11-01

    A dog's nutrient requirements can theoretically be met from a properly balanced meat-free diet; however, proof for this is lacking. Exercise places additional demands on the body, and dogs fed a meat-free diet may be at increased risk of developing sports anaemia. We hypothesised that exercising dogs would remain in good health and not develop anaemia when fed a nutritionally balanced meat-free diet. To this end, twelve sprint-racing Siberian huskies were fed either a commercial diet recommended for active dogs (n 6), or a meat-free diet formulated to the same nutrient specifications (n 6). The commercial diet contained 43 % poultry meal, whereas soyabean meal and maize gluten made up 43 % of the meat-free diet, as the main protein ingredients. Dogs were fed these diets as their sole nutrient intake for 16 weeks, including 10 weeks of competitive racing. Blood samples were collected at weeks 0, 3, 8 and 16, and veterinary health checks were conducted at weeks 0, 8 and 16. Haematology results for all dogs, irrespective of diet, were within normal range throughout the study and the consulting veterinarian assessed all dogs to be in excellent physical condition. No dogs in the present study developed anaemia. On the contrary, erythrocyte counts and Hb values increased significantly over time (P < 0.01) in both groups of dogs. The present study is the first to demonstrate that a carefully balanced meat-free diet can maintain normal haematological values in exercising dogs. PMID:19480731

  5. Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine.

    PubMed

    Kopec, W; Wiliczkiewicz, A; Jamroz, D; Biazik, E; Pudlo, A; Hikawczuk, T; Skiba, T; Korzeniowska, M

    2016-01-01

    The objective of this study was to investigate the effects of 1) spray dried blood cells rich in histidine and 2) pure histidine added to feed on the antioxidant status and concentration of carnosine related components in the blood and breast meat of female turkeys. The experiment was performed on 168 Big7 turkey females randomly assigned to 3 dietary treatments: control; control with the addition of 0.18% L-histidine (His); and control with the addition of spray dried blood cells (SDBC). Birds were raised for 103 d on a floor with sawdust litter, with drinking water and feed ad libitum. The antioxidant status of blood plasma and breast muscle was analyzed by ferric reducing ability (FRAP) and by 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging ability. The activity of antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) was analyzed in the blood and breast meat, with the content of carnosine and anserine quantified by HPLC. Proximate analysis as well as amino acid profiling were carried out for the feed and breast muscles. Growth performance parameters also were calculated. Histidine supplementation of the turkey diet resulted in increased DPPH radical scavenging capacity in the breast muscles and blood, but did not result in higher histidine dipeptide concentrations. The enzymatic antioxidant system of turkey blood was affected by the diet with SDBC. In the plasma, the SDBC addition increased both SOD and GPx activity, and decreased GPx activity in the erythrocytes. Feeding turkeys with an SDBC containing diet increased BW and the content of isoleucine and valine in breast muscles. PMID:26574038

  6. Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment.

    PubMed

    Devatkal, Suresh K; Manjunatha, M; Narsaiah, K; Patil, R T

    2014-03-01

    Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC. Total fluid release (TFR), water release (WR) and fat release (FR) was lowest in BC. Significantly (P < 0.05) higher lightness (L) in BC and redness (a) in FP emulsion were observed. Higher firmness, gumminess, chewiness and cohesiveness were observed in BC emulsion. SEM studies revealed a dense and compact protein matrix characteristic of heat induced protein gels. All micrographs showed structures that are compatible with fat globules, muscle fiber, meat protein matrix and heat induced gel/protein matrix. Sensory evaluation showed no significant difference between three treatments for colour, flavour, texture and acceptability scores. Thus, food processor and indigenously developed meat cutter found suitable for producing a stable chicken meat emulsion required for indigenous meat products. PMID:24587526

  7. Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils.

    PubMed

    Castro, T; Cabezas, A; De la Fuente, J; Isabel, B; Manso, T; Jimeno, V

    2016-03-01

    Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW=293.7±38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 (P<0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio (P<0.05), OLI had the highest content of t11-18:1 (P<0.01) and c9,t11-18:2 (P<0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) (P<0.001), the highest percentage of PUFA (P<0.01) and a lower index of atherogenicity (P=0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil. PMID:26585286

  8. Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs

    PubMed Central

    Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Choi, Yang-Il

    2014-01-01

    This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace × Yorkshire × Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs. PMID:26760944

  9. Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs.

    PubMed

    Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Choi, Yang-Il; Lee, Jae-Joon

    2014-01-01

    This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace × Yorkshire × Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs. PMID:26760944

  10. Effect of fresh pork meat conditioning on quality characteristics of salami.

    PubMed

    Alamprese, Cristina; Fongaro, Lorenzo; Casiraghi, Ernestina

    2016-09-01

    The aim of this work was to evaluate the effect of pork meat conditioning under different relative humidity (RH) values on salami quality characteristics. During a 6days conditioning period at 0°C under two levels of RH (95% vs. 80%), meat pH and weight loss were measured. Salami characteristics (moisture, weight loss, texture, appearance properties) were evaluated during 20days of ripening. Results showed that conditioning at 80% RH yielded a significantly drier meat, being the weight loss rate 1.6 times higher than at 95% RH. The lower water content of meat allowed a shorter salami ripening phase, guaranteeing an appropriate weight loss and the development of the desired texture, while maintaining good appearance properties. The acceleration of this production phase represents a clear economic advantage for producers and consumers, leading to higher profit margins and lower retail prices. The possibility of using FT-NIR spectroscopy as a valid tool for the rapid evaluation of salami ripening was also demonstrated. PMID:27214278

  11. Relationships between muscle characteristics and meat quality traits of young Charolais bulls.

    PubMed

    Renand, G; Picard, B; Touraille, C; Berge, P; Lepetit, J

    2001-09-01

    Charolais bull calves (106) were used to study the variability in meat quality attributes in relation to the variability in muscle characteristics in the Longissimus thoracis (LT) muscle. The variability in traits was adjusted either to constant age or constant weight at slaughter and thus originated only from differences between animals born, reared and fattened in the same location. The following meat quality attributes were measured: the strength of the myofibrillar resistance to a 20% compression strain measured on the raw meat 2, 7 and 21 days post mortem; and taste panel scores of tenderness (initial and overall), flavour and juiciness of steaks grilled to a 55°C core temperature 6 or 15 days post-mortem. The following muscle characteristics were measured 24 h after slaughter: pH, dry matter, protein, lipid, heme iron and collagen contents, collagen solubility, LDH and ICDH activity, the proportion of slow twitch myosin heavy chain, the mean muscle fibre area and the mean sarcomere length. One fourth to one third of the variability of 2 day mechanical strength and 15 day tenderness or flavour scores were related to the variability in muscle characteristics. Tenderness and strength measurements were predominantly related to the muscle fibre area, collagen characteristics and energetic metabolic activity. Dry matter content was the principal muscle characteristic related to flavour. PMID:22062505

  12. Blood flow characteristics in the aortic arch

    NASA Astrophysics Data System (ADS)

    Prahl Wittberg, Lisa; van Wyk, Stevin; Mihaiescu, Mihai; Fuchs, Laszlo; Gutmark, Ephraim; Backeljauw, Philippe; Gutmark-Little, Iris

    2012-11-01

    The purpose with this study is to investigate the flow characteristics of blood in the aortic arch. Cardiovascular diseases are associated with specific locations in the arterial tree. Considering atherogenesis, it is claimed that the Wall Shear Stress (WSS) along with its temporal and spatial gradients play an important role in the development of the disease. The WSS is determined by the local flow characteristics, that in turn depends on the geometry as well as the rheological properties of blood. In this numerical work, the time dependent fluid flow during the entire cardiac cycle is fully resolved. The Quemada model is applied to account for the non-Newtonian properties of blood, an empirical model valid for different Red Blood Cell loading. Data obtained through Cardiac Magnetic Resonance Imaging have been used in order to reconstruct geometries of the the aortic arch. Here, three different geometries are studied out of which two display malformations that can be found in patients having the genetic disorder Turner's syndrome. The simulations show a highly complex flow with regions of secondary flow that is enhanced for the diseased aortas. The financial support from the Swedish Research Council (VR) and the Sweden-America Foundation is gratefully acknowledged.

  13. Local aggregation characteristics of microscale blood flows

    NASA Astrophysics Data System (ADS)

    Kaliviotis, Efstathios; Sherwood, Joseph M.; Dusting, Jonathan; Balabani, Stavroula

    2015-11-01

    Erythrocyte aggregation (EA) is an important aspect of microvascular flows affecting blood flow and viscosity. Microscale blood flows have been studied extensively in recent years using computational and microfluidic based approaches. However, the relationship between the local structural characteristics of blood and the velocity field has not been quantified. We report simultaneous measurements of the local velocity, aggregation and haematocrit distributions of human erythrocytes flowing in a microchannel. EA was induced using Dextran and flows were imaged using brightfield microscopy. Local aggregation characteristics were investigated using statistical and edge-detection image processing techniques while velocity profiles were obtained using PIV algorithms. Aggregation intensity was found to strongly correlate with local variations in velocity in both the central and wall regions of the channel. The edge detection method showed that near the side wall large aggregates are associated with high local velocities and low local shear rates. In the central region large aggregates occurred in regions of low velocity and high erythrocyte concentration. The results demonstrate the combined effect of haematocrit and velocity distributions on local aggregation characteristics.

  14. Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.

    PubMed

    Kirkpinar, F; Ünlü, H B; Serdaroğlu, M; Turp, G Y

    2014-01-01

    1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments. PMID:24404997

  15. Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics.

    PubMed

    Simitzis, P E; Bronis, M; Charismiadou, M A; Mountzouris, K C; Deligeorgis, S G

    2014-09-01

    A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics. PMID:24902083

  16. Effect of an allostatic modulator on stress blood indicators and meat quality of commercial young bulls in Mexico.

    PubMed

    Rubio Lozano, M S; Méndez Medina, R D; Reyes Mayorga, K; Rubio García, M E; Ovando, M A; Ngapo, T M; Galindo Maldonado, F A

    2015-07-01

    To assess the effect of an allostatic modulator (AM) on stress blood indicators and meat quality traits, the feed of 80 non-castrated 18-20 month-old bulls was supplemented with 10 g/day of an AM for 30 days before slaughter. Another 80 bulls served as control animals. The AM was comprised of ascorbic acid, acetoxybenzoic acid and sodium and potassium chloride. Blood samples were taken at slaughter for analyses of hematocrit value, erythrocyte and leukocyte counts, and glucose, lactate and cortisol concentrations. Post-mortem measures of meat color and pH were made at 24h and color, shear force and cooking loss on meat from 20 animals at 28 days. The AM supplementation resulted in lower hematocrit value, erythrocyte count and glucose level (P<0.05), higher a* (P<0.0001) and b* (P<0.0001) at 24h and lower b* (P<0.05) at 28 days. Thus AM treatment improved some stress blood indicators and meat color and therefore merits further investigation. PMID:25817802

  17. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle.

    PubMed

    Kadim, Isam T; Mahgoub, Osman; Al-Marzooqi, Waleed; Khalaf, Samera; Al-Sinawi, Shadia S H; Al-Amri, Issa

    2010-06-01

    The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1-year-old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42 degrees C day time temperature) and non-transported. Animals were blood-sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P < 0.01), adrenaline, nor-adrenaline and dopamine concentrations (P < 0.05) than non-transported goats. Electrical stimulation resulted in a significantly (P < 0.05) more rapid muscle pH fall during the first 12 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P < 0.05) longer sarcomeres, lower shear force value, a lighter colour (higher L* value), higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non-transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups

  18. Effects of dietary garlic scape meal on the growth and meat characteristics of geese.

    PubMed

    Lin, M J; Chang, S C; Jea, Y S; Chen, W S; Lee, T T

    2015-01-01

    This study evaluated the growth performance and meat characteristics of grower geese whose diets included garlic scape meal (GSM), a by-product of garlic production. Scape is the leaf-less flower stem of garlic. Garlic scape (GS) extracts contained 84.7 ± 3.8 μg/g dry weight (DW), 81.4 ± 8.2 μg/g DW, 0.78 ± 0.05 mg gallic acid equivalent/g DW and 31.67 ± 2.25 μg/g DW of allicin, alliin, total phenolics and flavonoid contents, respectively. In total, 120 White Roman geese aged 5 weeks were randomly distributed among 12 pens and fed on a grower diet ad libitum during the growth period. Employing a completely random design, 5 males and 5 females were placed in each pen. Each treatment was applied to three pens (in total 30 birds) and the treatments comprised the following: 1) control (maize-soybean meal), 2) 5% of maize replaced with 5% of GSM (5% GSM), 3) 10% of maize replaced with 10% of GSM (10% GSM) and 4) 15% of maize replaced with 15% of GSM (15% GSM). Each group of 30 birds was treated for 8 weeks. The results revealed that the 15% GSM group was characterised by a lower feed conversion ratio than the control group; however, these groups did not differ significantly in their body weights (BWs). In addition, the 10% GSM group did not differ in both the feed conversion ratio and consumption. The flavour intensity score of meats in the 10% GSM group was significantly lower than those of meats in the 5% GSM and control groups. The general acceptability scores of meats in the 5% GSM and control groups were higher than those of meat in the 10% GSM group. The study concluded that 5% dietary GSM in the feed did not adversely affect the growth performance, meat characteristics or sensory evaluation of grower geese. Hence, the environment can be protected by including agricultural waste in goose diets. PMID:26445200

  19. Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo.

    PubMed

    Choi, Hyung-Gyu; Choi, Hyun-Su; Choi, Young-Seok; Jung, Myung-Ok; Choi, Jung-Seok; Choi, Yang-Il

    2016-01-01

    This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle. PMID:27499665

  20. Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

    PubMed Central

    Jung, Myung-Ok; Choi, Jung-Seok

    2016-01-01

    This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle. PMID:27499665

  1. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

    PubMed

    Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers. PMID:26877635

  2. Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

    PubMed Central

    2015-01-01

    This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers. PMID:26877635

  3. Comparison of Muscle Fiber and Meat Quality Characteristics in Different Japanese Quail Lines

    PubMed Central

    Choi, Y. M.; Hwang, S.; Lee, K.

    2016-01-01

    The aim of this study was to compare the growth performance, fiber characteristics of the pectoralis major muscle, and meat quality characteristics in the heavy weight (HW) and random bred control (RBC) quail lines and genders. The HW male exhibited more than two times greater body (245.7 vs 96.1 g, p<0.05) and pectoralis major muscle (PMW; 37.1 vs 11.1 g, p<0.05) weights compared to the RBC female. This growth performance in the HW line was associated with a greater muscle fiber area (1,502 vs 663.0 μm2, p<0.001) compared to the RBC line. Greater muscle mass of the HW male was accompanied by a higher percentage of type IIB fiber compared to the HW female (64.0% vs 51.0%, p<0.05). However, muscle fiber hyperplasia (increase in fiber number) has had a somewhat limited effect on PMW between the two lines. On the other hand, the HW line harboring a higher proportion of type IIB fiber showed rapid pH decline at the early postmortem period (6.23 vs 6.41, p<0.05) and lighter meat surface (53.5 vs 47.3, p<0.05) compared to the RBC line harboring a lower proportion of type IIB fiber. There were no significant differences observed in the measurement of water-holding capacity including drip loss (2.74% vs 3.07%, p>0.05) and cooking loss (21.9% vs 20.4%, p>0.05) between the HW and RBC lines. Therefore, the HW quail line developed by selection from the RBC quail, was slightly different in the meat quality characteristics compared to the RBC line, and a marked difference was found in growth performance between the two quail lines. PMID:27383804

  4. [Sanitary microbiological characteristics of the meat of the Antarctic shrimp (krill)].

    PubMed

    Grigor'ev, Iu I

    1981-01-01

    Sea water and krill obtained in the Pacific and Indian sectors of the Antarctic were examined in the warm seasons during krill stocking up. The results of studying microflora in the course of stocking up and storage of the boiled-frozen meat of krill are described. The time course of changes in the microflora as affected by the technological process and the most characteristic sources of microbial contamination of the raw material and semifinished product are defined. The quality of the finished product was assessed from the bacteriological parameters. PMID:7324432

  5. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.

    PubMed

    Hammes, Walter P

    2012-04-01

    Within the universe of food fermentation processes the multi-purpose use of nitrate and/or nitrite is a unique characteristic of meat fermentations. These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The use of nitrate is the traditional method in curing processes and requires its reduction to reactive nitrite. Thus, nitrate reduction is the key event that is exclusively performed by microorganisms. Under controlled fermentation conditions starter cultures are used that contain staphylococci and/or Kocuria varians, which in addition to strongly affecting sensory properties exhibit efficient nitrate reductase activity. To obtain clean label products some plant sources of nitrate have been in use. When producing thermally treated sausages (e.g. of emulsion type), starter cultures are used that form nitrite before cooking takes place. Staphylococci reduce nitrite to ammonia after nitrate has been consumed. K. varians is devoid of nitrite reductase activity. Nitrate and nitrite reductases are also present in certain strains of lactobacilli. It was shown that their application as starter cultures warrants efficient activity in sausages made with either nitrate or nitrite. NO is formed from nitrite in numerous chemical reactions among which disproportionation and reaction with reductants either added or endogenous in meat are of practical importance. Numerous nitrosation and nitrosylation reactions take place in the meat matrix among which the formation of nitrosomyoglobin is of major sensory importance. Safety considerations in meat fermentation relate to the safe nature of the starter organisms and to the use of nitrate/nitrite. Staphylococci ("micrococci") in fermented meat have a long tradition in food use but have not received the QPS status from the EFSA. They require, therefore, thorough assessment with

  6. Effects of the Programmed Nutrition Beef Program on meat quality characteristics.

    PubMed

    Phelps, K J; Drouillard, J S; Jennings, J S; Depenbusch, B E; Van Bibber-Krueger, C L; Miller, K A; Vaughn, M A; Burnett, D D; Ebarb, S M; Houser, T A; Johnson, S E; Gonzalez, J M

    2014-04-01

    The objective of this study was to examine the effects of alternative finishing strategies on beef steak color and cooked meat characteristics. Beef steers (n = 64 pens; 8 steers/pen) were allocated to a randomized complete block design with a 2 × 2 factorial treatment arrangement and initial body weight serving as the blocking factor. Factor 1 consisted of dietary treatment with cattle either being fed a conventional feedlot diet (CON) or a diet that included Programmed Nutrition Beef Program supplements. Cattle in the Programmed Nutrition (PN) treatments were fed in two-stages: 1) the basal diet with Programmed Nutrition Beef Receiver from d 1 to 20 and the basal diet with Programmed Nutrition Beef Finisher from d 21 to harvest. Factor 2 consisted of the inclusion (EGP+) or absence (EGP-) of an exogenous growth promoting program. Steers in the EGP+ treatments were implanted initially with Component E-S, reimplanted with Component TE-IS, and fed 400 mg · d(-1) · steer(-1) of ractopamine hydrochloride for the final 28 d before harvest. Steers were harvested on d 175 of feeding and 1 strip loin was removed from 2 carcasses selected at random from each pen for transport to Kansas State University. After 14 d of aging, loins were fabricated into 2.54-cm thick steaks for objective and trained sensory panel measurement of cooked meat characteristics and objective color measurements during 7 d retail display. There were no interactions (P > 0.10) between feeding strategy and exogenous growth promotants for all objective measures of color and cooked meat characteristics. Throughout the display period, PN steaks were darker (P = 0.02) than CON steaks, but surface percentages of oxymyoglobin and metmyoglobin and metmyoglobin reducing ability were unaffected by feeding strategy (P > 0.10). Loins and steaks from PN cattle possessed decreased moisture loss during aging and cooking (P < 0.01). Trained sensory panel evaluation of cooked meat revealed a dietary program

  7. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

    PubMed Central

    Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

    2014-01-01

    Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

  8. Carcass yields and meat quality characteristics of adult emus (Dromaius novaehollandiae) transported for 6h before slaughter.

    PubMed

    Menon, Deepa G; Bennett, Darin C; Uttaro, Bethany; Schaefer, Allan L; Cheng, Kimberly M

    2014-10-01

    The meat quality characteristics of adult emus transported for 6h before slaughter were determined. Forty-two emus were used in two trials, undertaken under warm and cool weather conditions, respectively. Male emus had significantly higher fat yields than females (12.43kg vs 9.5kg, P=0.002). About 38.1% of the emus had no wounds or bruises, 40.5% had bruises, while 21.4% had small wounds after transport. Meat from injured emus had significantly higher pH45. In warm weather, emus experienced significantly higher loss in body weight than that under cool weather. Drip loss in meat after 24h of storage was higher in emus which had greater live weight loss after transport (r=0.66, P<0.0001), confirming the adverse effects of transport stress on meat quality. Nutrient supplementation did not significantly affect processing yield or meat quality characteristics. This study points to the need for optimizing transport conditions of emus to maintain meat quality. PMID:24973774

  9. Effects of Outdoor Housing of Piglets on Behavior, Stress Reaction and Meat Characteristics

    PubMed Central

    Yonezawa, Tomohiro; Takahashi, Asahi; Imai, Satomi; Okitsu, Aya; Komiyama, Sonomi; Irimajiri, Mami; Matsuura, Akihiro; Yamazaki, Atusi; Hodate, Koich

    2012-01-01

    Well-designed housing systems are important from the viewpoint of animal welfare and improvement of meat production. In this study, we investigated the effects of outdoor housing of pigs on their behavior, cortisol levels, and meat characteristics. Two groups that were born and raised in a spacious outdoor pen (4×10 m for every two sows) or a minimum-sized standard pen in a piggery (1.9×2.2 m for every sow) were studied. When their behaviors at the age of 2 to 3 wk were observed, the number of rooting episodes tended to be larger (p = 0.0509) and the total time of rooting tended to be longer (p = 0.0640) in the outdoor-housed piglets although the difference was not significant. Basal salivary cortisol levels of the outdoor piglets at the age of 4 wk were significantly lower than those of the indoor piglets (5.0±0.59 ng/ml vs. 11.6±0.91 ng/ml, 30 min after treatment), although their plasma cortisol levels were similar (53.3±3.54 ng/ml vs. 59.9±4.84 ng/ml, 30 min after treatment). When the ears were pierced at weaning, plasma and salivary cortisol levels were increased in both groups, even at 15 min after piercing. However, the increase in the outdoor-housed group was significantly less than that in the indoor-housed group. Throughout their lives, body weight and daily gain of the pigs were not significantly different between the two groups. In a meat taste preference test taken by 20 panelists, saltiness, flavor, and color of the outdoor-housed pork were found to be more acceptable. Moreover, when an electronic taste-sensing device was utilized, the C00 and CPA-C00 outputs (3.78±0.07 and −0.20±0.023), which correspond to compounds of bitterness and smells, respectively, were significantly lower in the outdoor-housed pork (5.03±0.16 and −0.13±0.009). Our results demonstrate that the outdoor housing system for piglets induces natural behaviors such as rooting and suppresses the strongest stress reaction of piglets, which could be important for animal

  10. Effects of intramuscular fat levels on sensory characteristics of duck breast meat.

    PubMed

    Chartrin, P; Méteau, K; Juin, H; Bernadet, M D; Guy, G; Larzul, C; Rémignon, H; Mourot, J; Duclos, M J; Baéza, E

    2006-05-01

    We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.55 and 6.40 g per 100 g of muscle. Breast muscle from overfed ducks showed higher lipid and lower water levels than breast muscle from ducks fed ad libitum. Muscle from the overfed ducks was also paler in color and exhibited greater yellowness and cooking loss values. Juiciness was judged lower and flavor more pronounced in overfed ducks. Muscovy ducks exhibited higher breast weight and lower lipid levels than the other genotypes. At the other extreme, Pekin ducks exhibited the highest lipid levels and the lowest breast weights; values for these criteria were intermediate in hinny and mule ducks. Breast muscle of Muscovy ducks was paler, less red, and more yellow than that of other genotypes. Breast muscle of Pekin ducks exhibited the lowest values for lightness, yellowness, and energy necessary to shear meat, as well as the highest cooking loss values, and was judged more tender, juicy and less stringy than that of other genotypes. In contrast, scores for breast muscle of Muscovy ducks were the lowest for tenderness, juiciness, and flavor, and the highest for stringiness. Breast muscle of hinny and mule ducks scored the highest values for redness. Hinny ducks also scored the highest values for flavor. Genotype exerted a higher effect on the sensory quality of breast muscle than did feeding levels. Finally, increasing lipid levels in breast muscle increased lightness, yellowness, cooking loss, tenderness, and flavor, with correlation coefficients of 0.49, 0.47, 0.54, 0.43, and 0.28, respectively. However, breast meat color and tenderness were mainly influenced by genotype

  11. Measuring Meat Texture

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Due to the complex and highly structured nature of muscle tissue, meat is an inherently tough and widely variable food product. In order to better predict and control meat tenderness issues, accurate measures of meat texture are needed. Unfortunately, the multifaceted characteristic of meat texture ...

  12. Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

    PubMed Central

    Choo, Y. K.; Kwon, H. J.; Oh, S. T.; Um, J. S.; Kim, B. G.; Kang, C. W.; Lee, S. K.; An, B. K.

    2014-01-01

    This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05). Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05), and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05). Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05). The breast meat color (CIE L*, a*, and b*) of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05). The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05), whereas water holding capacity and pH were less than those of other breeds (p<0.05). The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05). Woorimatdag had a higher score on tenderness (p<0.05), whereas flavor score was less than that of other breeds (p<0.05). In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat. PMID:25049967

  13. Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

    PubMed Central

    Choi, Yun-Sang; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Hyun-Wook

    2016-01-01

    This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing. PMID:27194922

  14. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics.

    PubMed

    Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

    2014-01-01

    The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0-2.6 baked vs. 3.5-4.3 extruded, color intensity scale 0-15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3-0.6 baked, 0.6-1.5 extruded, scale 0-15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

  15. Profile of Hanwoo Steer Carcass Characteristics, Meat Quality and Fatty Acid Composition after Feeding Italian Ryegrass Silage.

    PubMed

    Kim, Won Ho; Kang, Suk-Nam; Arasu, Mariadhas Valan; Chu, Gyo-Moon; Kim, Da Hye; Park, Jae-Hong; Oh, Young Kyoon; Choi, Ki Choon

    2015-01-01

    The objective of this work was to evaluate the growth performance, feed intake, slaughter characteristics, meat quantity and quality characteristics of Hanwoo steers fed with Italian ryegrass (IRG) silage (TRT). IRG silage consisted 11.70% protein, 2.84% ether extract, 53.50% dry matter digestibility and 63.34% total digestible nutrients. The daily weight gain and feed conversion ratio of TRT were significantly (p<0.01) higher than that of control diet (CON; fed rice straw) in the whole periods. However, the slaughter weight, dressing percentage, quantity grade and quantity traits (marbling score, meat color, fat color, and quality grade) of either TRT or CON were similar. Meat fed TRT diet showed higher crude fat and lightness (L*) value and lower moisture content and pH value compared with the CON diet (p<0.05). Overall the carcass yield was 12.5% higher than CON diet. PMID:26761843

  16. Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality.

    PubMed

    Fruet, Ana Paula Burin; Stefanello, Flávia Santi; Rosado Júnior, Adriano Garcia; Souza, Alexandre Nunes Motta de; Tonetto, Cléber José; Nörnberg, José Laerte

    2016-03-01

    In order to evaluate the performance, carcass characteristics and meat quality of culled ewes finished in pasture or exclusivelywith grain, 41 culled Polwarth ewes, were assigned to six treatments: RY (ryegrass pasture), RYGO (ryegrass and whole grain oats), RYGM (ryegrass and whole grain maize), GM (whole grain maize), GO (whole grain oats), GS (whole grain sorghum). The finishing systemof the ewes influenced weight gain,wherein the GM and GS treatments increased daily weight gain. The GO treatment decreased the dressing percentage. Nonetheless, a*, h*, pH, cooking loss and tenderness were similar across dietary treatments. Using principal component analysis, the variables C18:2n6, h*, n6/n3, TBARS, total lipids, L* and b* were assigned as characteristics of meat from the feedlot animals, while the pasture finishing system produced meat with higher CLA and n-3 fatty acids but lower TBARS values indicating lipid stability. PMID:26638020

  17. Profile of Hanwoo Steer Carcass Characteristics, Meat Quality and Fatty Acid Composition after Feeding Italian Ryegrass Silage

    PubMed Central

    Kang, Suk-Nam; Chu, Gyo-Moon; Kim, Da Hye; Park, Jae-Hong; Oh, Young Kyoon

    2015-01-01

    The objective of this work was to evaluate the growth performance, feed intake, slaughter characteristics, meat quantity and quality characteristics of Hanwoo steers fed with Italian ryegrass (IRG) silage (TRT). IRG silage consisted 11.70% protein, 2.84% ether extract, 53.50% dry matter digestibility and 63.34% total digestible nutrients. The daily weight gain and feed conversion ratio of TRT were significantly (p<0.01) higher than that of control diet (CON; fed rice straw) in the whole periods. However, the slaughter weight, dressing percentage, quantity grade and quantity traits (marbling score, meat color, fat color, and quality grade) of either TRT or CON were similar. Meat fed TRT diet showed higher crude fat and lightness (L*) value and lower moisture content and pH value compared with the CON diet (p<0.05). Overall the carcass yield was 12.5% higher than CON diet. PMID:26761843

  18. Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.

    PubMed

    Coleman, Lucy W; Hickson, Rebecca E; Schreurs, Nicola M; Martin, Natalia P; Kenyon, Paul R; Lopez-Villalobos, Nicolas; Morris, Stephen T

    2016-11-01

    Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield. PMID:27448194

  19. Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities.

    PubMed

    Lambertz, C; Panprasert, P; Holtz, W; Moors, E; Jaturasitha, S; Wicke, M; Gauly, M

    2014-04-01

    Twenty-four male 1-year old swamp buffaloes (Bubalus bubalis) were randomly allocated to 4 groups. One group grazed on guinea grass (GG) and another on guinea grass and the legume Stylosanthes guianensis (GL). The other two groups were kept in pens and fed freshly cut guinea grass and concentrate at an amount of 1.5% (GC1.5) and 2.0% (GC2.0) of body weight, respectively. The effect of the different feeding intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter was 398 (±16) kg. Average daily gain was higher in concentrate-supplemented groups (570 and 540 g/d in GC1.5 and GC2.0, respectively) when compared to GG (316 g/d) and GL (354 g/d) (p<0.01). Likewise, the warm carcass weight was higher in GC1.5 and GC2.0 compared to GG and GL. Dressing percentage was 48.1% and 49.5% in GC1.5 and GC2.0 in comparison to 42.9% and 44.8% observed in GG and GL, respectively. Meat of Longissimus throracis from GC1.5 and GC2.0 was redder in color (p<0.01), while water holding capacity (drip and thawing loss) was improved in pasture-fed groups (p<0.05). Protein and fat content of Longissimus thoracis was higher in animals supplemented with concentrate (p<0.01), as was cholesterol content (p<0.05), whereas PUFA:SFA ratio was higher and n-6/n-3 ratio lower (p<0.01) in pasture-fed buffaloes. Results of the present study showed that the supplementation of pasture with concentrate enhances the growth and carcass characteristics of swamp buffaloes expressed in superior dressing percentage, better muscling, and redder meat with a higher content of protein and fat, whereas animals grazing only on pasture had a more favorable fatty acid profile and water holding capacity. In conclusion, the supplementation of concentrate at a rate of about 1.5% of body weight is recommended to improve the performance and carcass quality of buffaloes. PMID:25049987

  20. Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities

    PubMed Central

    Lambertz, C.; Panprasert, P.; Holtz, W.; Moors, E.; Jaturasitha, S.; Wicke, M.; Gauly, M.

    2014-01-01

    Twenty-four male 1-year old swamp buffaloes (Bubalus bubalis) were randomly allocated to 4 groups. One group grazed on guinea grass (GG) and another on guinea grass and the legume Stylosanthes guianensis (GL). The other two groups were kept in pens and fed freshly cut guinea grass and concentrate at an amount of 1.5% (GC1.5) and 2.0% (GC2.0) of body weight, respectively. The effect of the different feeding intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter was 398 (±16) kg. Average daily gain was higher in concentrate-supplemented groups (570 and 540 g/d in GC1.5 and GC2.0, respectively) when compared to GG (316 g/d) and GL (354 g/d) (p<0.01). Likewise, the warm carcass weight was higher in GC1.5 and GC2.0 compared to GG and GL. Dressing percentage was 48.1% and 49.5% in GC1.5 and GC2.0 in comparison to 42.9% and 44.8% observed in GG and GL, respectively. Meat of Longissimus throracis from GC1.5 and GC2.0 was redder in color (p<0.01), while water holding capacity (drip and thawing loss) was improved in pasture-fed groups (p<0.05). Protein and fat content of Longissimus thoracis was higher in animals supplemented with concentrate (p<0.01), as was cholesterol content (p<0.05), whereas PUFA:SFA ratio was higher and n-6/n-3 ratio lower (p<0.01) in pasture-fed buffaloes. Results of the present study showed that the supplementation of pasture with concentrate enhances the growth and carcass characteristics of swamp buffaloes expressed in superior dressing percentage, better muscling, and redder meat with a higher content of protein and fat, whereas animals grazing only on pasture had a more favorable fatty acid profile and water holding capacity. In conclusion, the supplementation of concentrate at a rate of about 1.5% of body weight is recommended to improve the performance and carcass quality of buffaloes. PMID:25049987

  1. Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Growth performance, carcass characteristics, meat quality indices, and tissue histology of growing pigs fed crude glycerol were determined in a 138-d feeding trial. Crude glycerol utilized in the trial contained 84.51% glycerol, 11.95% water, 2.91% sodium chloride, and 0.32% methanol. Eight days pos...

  2. Filtration characteristics of the polyester fiber micropore blood transfusion filter.

    PubMed

    Risberg, B I; Hurley, M J; Miller, E; deJongh, D S; Litwin, M S

    1979-06-01

    The filtration characteristics of a new polyester fiber (Fenwal II) micropore blood transfusion filter were investigated. Filtration of stored human whole blood and packed cells resulted in return of screen filtration pressure (SFP) of the blood to normal. Increased filter weights verified removal of large amounts of debris and microaggregates from the blood. Filtration of large quantities of blood accomplished at very high flow rates did not adversely affect the composition of the filtered blood. We conclude that the polyester fiber (Fenwal II) micropore blood transfusion filter is effective in removing microaggregates from stored whole blood and packed cells. It has a high volume capacity, allows rapid flow, and is reliable during pressure transfusion. PMID:451646

  3. Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

    PubMed Central

    Xie, Xiangxue; Meng, Qingxiang; Cui, Zhenliang; Ren, Liping

    2012-01-01

    The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and b* in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition. PMID:25049633

  4. Hematological parameters in Polish mixed breed rabbits with addition of meat breed blood in the annual cycle.

    PubMed

    Tokarz-Deptuła, B; Niedźwiedzka-Rystwej, P; Adamiak, M; Hukowska-Szematowicz, B; Trzeciak-Ryczek, A; Deptuła, W

    2015-01-01

    In the paper we studied haematologic values, such as haemoglobin concentration, haematocrit value, thrombocytes, leucocytes: lymphocytes, neutrophils, basophils, eosinophils and monocytes in the pheral blood in Polish mixed-breeds with addition of meat breed blood in order to obtain the reference values which are until now not available for this animals. In studying this indices we took into consideration the impact of the season (spring, summer, autumn, winter), and sex of the animals. The studies have shown a high impact of the season of the year on those rabbits, but only in spring and summer. Moreover we observed that the sex has mean impact on the studied values of haematological parameters in those rabbits. According to our knowledge, this is the first paper on haematologic values in this widely used group of rabbits, so they may serve as reference values. PMID:26812808

  5. The influence of maternal energy status during midgestation on beef offspring carcass characteristics and meat quality.

    PubMed

    Mohrhauser, D A; Taylor, A R; Underwood, K R; Pritchard, R H; Wertz-Lutz, A E; Blair, A D

    2015-02-01

    Research has suggested that maternal undernutrition may cause the development of a thrifty phenotype in the offspring, potentially resulting in greater adiposity and reduced muscle mass. These alterations in adipose and muscle development could have lasting impacts on offspring growth, carcass characteristics, and meat quality. However, limited research exists evaluating the impact of maternal energy status on these economically important traits of the offspring. Therefore, the objective of this study was to determine the influence of maternal energy status during midgestation on offspring carcass characteristics and meat quality. To alter maternal energy status, cows either grazed dormant, winter range (positive energy status [PES]) or were fed in a drylot at 80% of the energy requirements for BW maintenance (negative energy status [NES]) during a mean period of 102 ± 10.9 to 193 ± 10.9 d of gestation. Changes in BCS, BW, LM area (LMA), and 12th rib backfat were measured throughout midgestation. At the end of midgestation, cows in the NES group had a reduction (P ≤ 0.05) in BCS, BW, LMA, and 12th rib backfat when compared with PES dams. Cows and calves were managed similarly after midgestation through weaning and calves were managed and fed a common diet through the receiving, backgrounding, and finishing phases in the feedlot. Calves were harvested after 208 d in the feedlot, carcass characteristics were recorded, and strip loins were recovered for analysis of objective color and Warner-Bratzler shear force (WBSF). Maternal energy status had no influence on offspring HCW, dressing percent, LMA, percent KPH, marbling score, percent intramuscular fat, objective color, or WBSF (P > 0.10). Progeny of NES cows tended to have improvements in 12th rib backfat and USDA yield grade (P < 0.10). Greater ratio of marbling score to 12th rib fat thickness and ratio of percent intramuscular fat to 12th rib fat thickness (P < 0.05) were discovered in progeny from cows

  6. Meat Quality Characteristics of Small East African Goats and Norwegian Crosses Finished under Small Scale Farming Conditions.

    PubMed

    Hozza, W A; Mtenga, L A; Kifaro, G C; Shija, D S N; Mushi, D E; Safari, J G; Shirima, E J M

    2014-12-01

    The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian (SEA×N) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of 16.7±0.54 kg from each breed (SEA and SEA×N) were distributed in a completely randomized design in a 2×3 factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p<0.05) better feed conversion efficiency. The SEA had higher (p<0.05) hot carcass weight (8.2 vs 7.9 kg), true dressing percentage (54.5 vs 53.3) and commercial dressing percentage (43.3 vs 41.6) compared to SEA×N. There was no significant difference (p>0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (p<0.05) with increasing concentrate levels in the diet. Increasing level of concentrate on offer increased meat dry matter with subsequent increase of fat in the meat. Muscle pH of goats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at 28°C. Cooking loss and meat tenderness improved (p<0.05) and thawing loss increased (p<0.05) with ageing period. Similarly, meat tenderness improved (p<0.05) with concentrate supplementation. Shear force of muscles varied from 36 to 66, the high

  7. Meat Quality Characteristics of Small East African Goats and Norwegian Crosses Finished under Small Scale Farming Conditions

    PubMed Central

    Hozza, W. A.; Mtenga, L. A.; Kifaro, G. C.; Shija, D. S. N.; Mushi, D. E.; Safari, J. G.; Shirima, E. J. M.

    2014-01-01

    The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian (SEA×N) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of 16.7±0.54 kg from each breed (SEA and SEA×N) were distributed in a completely randomized design in a 2×3 factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p<0.05) better feed conversion efficiency. The SEA had higher (p<0.05) hot carcass weight (8.2 vs 7.9 kg), true dressing percentage (54.5 vs 53.3) and commercial dressing percentage (43.3 vs 41.6) compared to SEA×N. There was no significant difference (p>0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (p<0.05) with increasing concentrate levels in the diet. Increasing level of concentrate on offer increased meat dry matter with subsequent increase of fat in the meat. Muscle pH of goats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at 28°C. Cooking loss and meat tenderness improved (p<0.05) and thawing loss increased (p<0.05) with ageing period. Similarly, meat tenderness improved (p<0.05) with concentrate supplementation. Shear force of muscles varied from 36 to 66, the high

  8. Relationship of muscle exudate protein characteristics to broiler breast meat quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The amount of muscle exudate measured as drip loss is often used as an indicator of poultry meat quality. The objective of this study was to determine the relationship between meat quality and the amount, protein content, and protein profile of drip liquid in broiler breast fillets. Fifty-six broi...

  9. Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck.

    PubMed

    Baeza, E; Dessay, C; Wacrenier, N; Marche, G; Listrat, A

    2002-09-01

    1. For 25 years, the Muscovy duck has been selected for greater body weight at slaughter age, higher meat yield and lower fat content. The aim of this study was to analyse the effects of such selection on the biochemical and technological characteristics of duck meat. 2. A line which has been maintained without any selection since 1975 (control line) and a heavy line now commercialised (selected line) were reared under the same conditions. We compared growth performances, dressing and dissection yields and biochemical and technological characteristics of duck meat at 8, 10 and 12 weeks of age. 3. Our results showed that an indirect effect of selection was to increase the duck growth rate. At a given age, muscle weights and yields as well as carcase fat content were higher for selected ducks. In the selected line, muscle fibres were larger and the collagen content in muscles lower. 4. The Sartorius muscle in ducks from the selected line exhibited a higher percentage in numbers of white type IIb fibres to the detriment of red type IIa fibres. Its glycolytic enzyme activity was higher and its oxidative enzyme activity lower. 5. In breast muscle, selection decreased the rate of post-mortem decline in pH value, increased protein and mineral contents and decreased moisture. It did not affect fibre type, colour, haem pigment and lipid contents, collagen solubility or drip loss. 6. In conclusion, the effects of Muscovy duck selection on meat quality were relatively moderate. PMID:12365513

  10. Partial substitution of barley for corn: effect on "Hamra" lamb growth performance, carcass and meat characteristics.

    PubMed

    Ziani, Kaddour; Khaled, Méghit Boumédiène

    2016-03-01

    The aim of this study was to investigate the effect of two kinds of given diets on growth, on some carcass characteristics and on the major meat nutrients of local Algerian sheep breed. The investigated sheep breed called "Hamra" is one of the most famous breeds in Algeria. Among one 106 animals, 40 lambs were selected according to their age, similar livestock characteristics and body weight. The samples were divided into two equal groups: control and experimental lambs according to their live weight; 24.63 ± 0.47 and 24.35 ± 0.64 kg, respectively. Both groups were fed with two varieties of concentrate diets: corn diet based for the first group of control lambs (n = 20) and corn substituted by barley (Variety Saïda 183) for the second experimental group lambs (n = 20). Both diets were supplemented with 200 g straw of barley/animal/ration. The chemical analysis of diets showed an elevated crude fibre content in the commercial concentrate. However, the experimental concentrate contained higher amounts of calcium. After 59 days of fattening, no significant difference was found among the two studied groups on the growth performance (p > 0.05), showing the same final body weight. In contrast, a significant difference was found (p ≤ 0.001) in relation to the cost of the given diet. This could affect the price of the produced meat. At 37.85 ± 0.78 kg live weight, 10 lambs fed with experimental concentrate were slaughtered. The dressing percentage was 46.65 %, with 2.49 % of carcass shrink. Furthermore, an interesting percentage of total muscle was obtained (63.73 %) with a good carcass conformation scoring 9.56. Compared to other breed sheep, Hamra carcass could be considered as the most valuable one economically. PMID:26714986

  11. Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers.

    PubMed

    Moon, Sung Sil; Seong, Pil-Nam; Jeong, Jin Young

    2015-01-01

    The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers. PMID:26761893

  12. Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers

    PubMed Central

    Moon, Sung Sil

    2015-01-01

    The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner–Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner–Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers. PMID:26761893

  13. Evaluation of carcass traits and meat characteristics of Guzerat-crossbred bulls.

    PubMed

    Diniz, Frederico B; Villela, Severino D J; Mourthé, Mário H F; Paulino, Pedro V R; Boari, Cleube A; Ribeiro, Julimar S; Barroso, Jorge A; Pires, Aldrin V; Martins, Paulo G M A

    2016-02-01

    Our objective was to evaluate carcass and meat characteristics of Guzerat-crossbred bulls finished in feedlot. Carcasses from 18 bulls, randomly selected from a larger group of 36 bulls, consisting of F1 Guzerat×Holstein ("Guzholstein"); F1 Guzerat×Nellore ("Guzonell"); and 1/2 Simmental+1/4 Guzerat+1/4 Nellore (Three-Cross; n=6 each group) were used. Cold carcass weight was greater (P=0.01) for Three-Cross compared with "Guzonell" and "Guzholstein". Three-Cross carcasses had greater (P<0.01) rib-eye-area and 100-kg-adjusted rib-eye-area among groups. Longissimus lumborum length did not differ (P>0.05) among groups, but depth was greater (P<0.01) for Three-Cross compared with other groups. "Guzholtein" had lesser (P=0.05) shear force compared with "Guzonell", with Three-Cross being intermediate. We conclude that "Guzholstein" is an adequate option for producers willing to finish this kind of genetic group, as it is comparable or better than Bos indicus crosses and B. indicus×Bos taurus bulls. PMID:26546913

  14. Effects of age and sex on the structural, chemical and technological characteristics of mule duck meat.

    PubMed

    Baeza, E; Salichon, M R; Marche, G; Wacrenier, N; Dominguez, B; Culioli, J

    2000-07-01

    1. The aim of the study was to analyse the effect of age and sex on the chemical, structural and technological characteristics of mule duck meat. 2. Ten males and 10 females were weighed and slaughtered at 8, 10, 11, 12 and 13 weeks of age. Weight, pH value, colour, tenderness and juice loss of breast muscle were determined. 3. The activities of 3 enzymes (citrate synthase, beta-hydroxyacyl CoA dehydrogenase, lactate dehydrogenase) which indicate muscular metabolic activity were assayed. 4. Chemical composition (moisture, lipids, proteins, minerals, lipid and phospholipid classes, fatty acid composition) of breast muscle was analysed. 5. Fibre type, fibre type percentage and cross-sectional areas were determined using histochemistry and an image analysis system. 6. For growth performance and muscular structure, the ideal slaughter age of mule ducks is 10 weeks of age. Chemical and technological analysis indicated that muscular maturity in Pectoralis major was reached at 11 weeks of age, but, at this age, breast lipid content is high. Moreover, after 10 weeks of age, food costs rapidly increased. 7. Lastly, sexual dimorphism for body weight is minor. In this study, at any given age, no significant differences between males and females were shown. Thus, it is possible to rear both sexes together and to slaughter them at the same age. PMID:11081424

  15. Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls.

    PubMed

    Geng, Chun-Yin; Ren, Li-Ping; Zhou, Zhen-Ming; Chang, Ying; Meng, Qing-Xiang

    2016-08-01

    This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on growth performance, carcass characteristics, meat quality and blood indexes in finishing bulls fed a high-concentrate diet. Forty-five finishing bulls (mean body weight (BW) ± standard deviation: 505 ± 29 kg BW) were allocated to three groups of 15 bulls and assigned randomly to one of three diets which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP), respectively. After 98 days of trial, all bulls were slaughtered. The result showed that ADY rather than YC improved growth performance and carcass traits of bulls compared to CON. Moreover, both ADY and YC improved beef tenderness and changed blood indexes related to fat metabolism. In conclusion, ADY had more pronounced effect on growth performance of bulls fed high-concentrate diet, and both ADY and YC improved the beef quality by intensive fat metabolism. PMID:26472702

  16. Weight gains, blood parameters, and fecal egg counts when meat-goat kids were finished on alfalfa, red clover, or orchardgrass pastures

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This experiment was conducted in 2005-2007 to evaluate weight gain, blood parameters associated with forage nutrient-use and anemia from gastrointestinal (GI) parasite infection, and fecal egg counts (FEC) patterns of meat goat kids finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium...

  17. Virulence characteristics of Shiga toxin-producing Escherichia coli from raw meats and clinical samples.

    PubMed

    Hoang Minh, Son; Kimura, Etsuko; Hoang Minh, Duc; Honjoh, Ken-ichi; Miyamoto, Takahisa

    2015-03-01

    Shiga toxin producing Escherichia coli (STEC) are dangerous foodborne pathogens. Foods are considered as important sources for STEC infection in human. In this study, STEC contamination of raw meats was investigated and the virulence factors of 120 clinical STEC strains characterized. STEC was detected in 4.4% of tested samples. Among 25 STEC strains from meats, five strains (20%) were positive for the eae gene, which encodes intimin, an important binding protein of pathogenic STEC. The remaining strains (80%) were eae-negative. However, 28% of them possessed the saa gene, which encodes STEC agglutinating adhesin. The ehxA gene encoding for enterohemolysin was found in 75% of the meat strains and the subAB gene, the product is of which subtilase cytotoxin, was found in 32% of these strains. The stx2a gene, a subtype of Shiga toxin gene (stx), was the most prevalent subtype among the identified meat STEC bacteria. None of the meat STEC was O157:H7 serotype. Nevertheless, 92% of them produced Shiga toxin (Stx). Among 120 clinical STEC strains, 30% and 70% strains harbored single and multiple stx subtypes, respectively. Most clinical STEC bacteria possessed eae (90.8%) and ehxA (96.7%) genes and 92.5% of them showed Stx productivity. Our study shows that some raw meat samples contain non-O157 STEC bacteria and some strains have virulence factors similar to those of clinical strains. PMID:25644201

  18. Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

    PubMed

    Lorenzo, José M; Sarriés, María Victoria; Tateo, Alessandra; Polidori, Paolo; Franco, Daniel; Lanza, Massimiliano

    2014-04-01

    Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses designated to meat consumption. It would be advisable to standardize the equine meat market to reduce variations that may reflect differences in meat quality. The nutritional composition of horsemeat by comparison with pork, beef or poultry is characterized by low levels of fat and cholesterol (about 20% less), relatively high concentrations of n-3 fatty acids and heme iron indicating that its consumption may be beneficial for health. Therefore, horsemeat may supplement the meat market with good quality products, although as in other dietary components moderation is advisable. PMID:24423453

  19. Effects of sex and inclusion of dried distillers grains with solubles on slaughter yield and meat characteristics of Pekin ducks.

    PubMed

    Adamski, M P; Kowalczyk, A M; Lukaszewicz, E T; Korzeniowska, M

    2011-12-01

    1. The effects of dried distillers grains with solubles (DDGS) dietary inclusion concentration, and sex, on body weight, slaughter efficiency and meat characteristics of Pekin ducks (Anas platyrhynchos f. domestica, strain P55) were studied. 2. Sexed ducklings (n = 160) were divided randomly into 4 groups (each with 4 replicates). From d 1 to d 21, all the birds received the same commercial feed, then from 22 to 49 d of age the ducks were fed in the following groups: control (commercial feed) and three experimental groups (15%, 25% and 30% inclusion of DDGS). All ducks were weighed individually at d 1, 21 and 49. On the day of slaughter, 5 males and 5 females, of body weight close to the average weight for group and sex, were selected from each group, slaughtered and the following parameters were evaluated: slaughter yield, weight, and percentage of particular elements of carcase, physical and chemical characteristics of meat. 3. The results obtained showed that DDGS included from 22 to 49 d of rearing, at concentrations up to 30%, in a commercial Pekin duck diet did not affect the live body weight, slaughter yield, weight, and percentage of breast and leg muscle, skin with subcutaneous fat, and abdominal fat. There were no differences in physical characteristics (pH(15), pH(24,) meat colour values L*, a*and b*, and hygroscopicity) of breast muscle, as well as in cholesterol content. DDGS addition at 30% significantly increased fat content in male, and crude protein in female, breast meat. Sex effect was observed only in a few traits and was diet dependent. Final body weight of females fed 30% DDGS was significantly lower than males; in the control and 15% DDGS group females had higher percentage of skin with subcutaneous fat. 4. The results obtained, and relative costs of feeds produced, allows the recommendation of DDGS addition at up to 30% to commercial Pekin duck diets from 22 d of age. PMID:22221240

  20. Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens.

    PubMed

    Funaro, A; Cardenia, V; Petracci, M; Rimini, S; Rodriguez-Estrada, M T; Cavani, C

    2014-06-01

    The aim of this research was to evaluate quality traits and oxidative stability of meat products from free-range (FR) and conventionally (C) raised chickens as they actually reach consumers in the Italian retail market. Free-range female and male chickens (n = 1,500 + 1,500), medium growing ISA strain, were raised under commercial conditions for 56 (1.8 kg of live weight) and 70 d (3.1 kg of live weight), respectively; C female and male birds (n = 5,000 + 5,000) were a fast growing hybrid (Ross 708) and were separately raised for 39 (1.9 kg of live weight) and 50 d (3.1 kg of live weight), respectively. A total of 96 chickens (equally divided by production system and sex) were slaughtered in 2 separate sessions to obtain the main 2 commercial categories (rotisserie and cut-up, respectively). After slaughtering, 12 carcasses of each treatment group were randomly selected and used to assess quality properties, chemical composition, and oxidation stability of breast and leg meat. The C birds had dramatic higher carcass and breast meat yield, whereas FR had higher wing and leg yields. The FR birds exhibited higher water holding capacity in both breast and leg meat. Although shear force did not differ in breast meat, legs from FR birds were tougher. Fatty acid composition of FR breast and thigh meat of both categories were characterized by a higher polyunsaturated fatty acid n-6-/n-3 ratio. In general, a low lipid oxidation level (peroxide value < 1.3 mEq O2/kg of lipid and TBA reactive substances < 0.2 mg malondialdehyde/kg of sample) was found in breast and legs, regardless of the commercial category. However, the C system significantly increased peroxide value in rotisserie thigh meat, whereas FR led to a significantly higher TBA reactive substances in breast meat. Our results demonstrated that free range can modify the properties of chicken meat and also highlighted the importance of the bird genetic background to select nutritional strategies to improve meat

  1. Prospective controlled research on red meat, haem iron, and blood pressure

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The recent report of Tzoulaki and colleagues (Reference 1) on a large cross-sectional epidemiological international collaborative study on macro-/micronutrients and blood pressure (INTERMAP) indicated that blood pressure was negatively associated with non-haem iron ingestion and positively associate...

  2. Meats and Meat Cookery.

    ERIC Educational Resources Information Center

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on meats and meat cookery is designed to help the Marine cook to identify, handle, process, and serve meats, poultry, fish, and shellfish. Introductory materials include specific information for MCI students and a study guide (guidelines to complete…

  3. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain.

    PubMed

    Abdel-Naeem, Heba H S; Mohamed, Hussein M H

    2016-08-01

    The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P<0.05) increase of the collagen solubility and sensory scores (juiciness, tenderness and overall acceptability) with significant (P<0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties. PMID:27045253

  4. Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs

    PubMed Central

    Rahman, M.; Bora, J. R.; Sarma, A. K.; Roychoudhury, R.; Borgohain, A.

    2015-01-01

    Aim: The objective of the study was to evaluate the effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs. Materials and Methods: Forty-eight weaned crossbred Hampshire piglets of 2 months age (24 males and 24 females) were selected for the experiment. The piglets were randomly assigned into 4 homogenous experimental groups with 6 males and 6 females each: E1; reared on a conventional housing and fed with a fermented diet, E2; reared on a deep litter housing system and fed with a fermented diet, E3; reared on a deep litter housing system and fed with a conventional diet and C; reared on a conventional housing system and fed with a conventional diet. The study was continued up to 32 weeks of age and at the end of this period, 6 animals (3 males and 3 females) from each experimental group were slaughtered to evaluate carcass traits and meat quality characteristics. Results: Pre-slaughter weight, hot carcass weight, and dressing percentage were significantly (p<0.01) affected by feeding fermented diet and deep litter housing while carcass traits, i.e., carcass length, backfat thickness, and loin eye area were not affected. The edible offal; liver and heart weight (p<0.05) differed significantly while kidney weight showed no difference. The inedible offal; head weight (p<0.01) and lung weight revealed a significant difference (p<0.05) while spleen and stomach weight showed no difference among the experimental groups. The wholesale cuts and meat: bone ratio of pigs also differed significantly among the groups. Morphometry of small and large intestine also showed a significant difference. Chemical composition of pork viz., moisture and total ash content was influenced by the treatment, while crude protein and ether extract content were not affected. Mineral composition of pork also showed no significant difference. Color characteristics of Longissimus dorsi muscle showed a significant difference in L* and

  5. Effect of ursodeoxycholic acid supplementation on growth, carcass characteristics, and meat quality of Wagyu heifers (Japanese Black cattle).

    PubMed

    Irie, M; Kouda, M; Matono, H

    2011-12-01

    Ursodeoxycholic acid (UDCA), which is used as a hepatic and digestive medicine in humans and domestic animals, was added to the diet of Wagyu beef cattle to investigate its effects on growth, carcass characteristics, and meat quality. The study involved 20 Japanese Black heifers. Animals were divided into the following 2 groups, a control group and a UDCA group (diet supplemented with UDCA), with each group containing 10 animals. The UDCA was administrated at a dose of 2.5 g/(animal/d) to each heifer 24 times over a period of 7 mo in the finishing period. The heifers were slaughtered at 29 mo of age, and carcass characteristics and meat quality were determined. Both the UDCA group and the control group showed similar (P > 0.1) final BW, fattening periods, and daily BW gain. Supplementation of UDCA significantly increased meat quality grade (P < 0.05) and marbling (P < 0.01) and but did not show a significant (P > 0.1) effect on dressing percentage, fat thickness, rib thickness, or ribeye area. The percentage of ether extract in the LM was significantly greater (P < 0.05) in the UDCA group (43.2%) than in the control group (37.8%), whereas the percentage of moisture was significantly less in the former than the latter (P < 0.05).The L* (lightness) values of the muscles were greater (P < 0.05) in the UDCA group than in the control group. No significant differences (P > 0.1) were observed between groups in water-holding capacity, fatty acid composition, and vitamin E content of the LM or in intermuscular fat characteristics. Supplementation of the diet with UDCA can increase marbling without causing growth defects and can improve carcass characteristics in Wagyu cattle. PMID:21873537

  6. Growth Performance, Carcass Characteristics and Meat Yield of Boer Goats Fed Diets Containing Leaves or Whole Parts of Andrographis paniculata

    PubMed Central

    Yusuf, A. L.; Goh, Y. M.; Samsudin, A. A.; Alimon, A. R.; Sazili, A. Q.

    2014-01-01

    The study was conducted to determine the effect of feeding diets containing Andrographis paniculata leaves (APL), whole Andrographis paniculata plant (APWP) and a control without Andrographis paniculata (AP0), on growth performance, carcass characteristics and meat yield of 24 intact Boer bucks. The results obtained indicated that inclusion of Andrographis paniculata significantly improved feed intake, weight gain, feed efficiency and live weight. The ratios of carcass to fat, lean to bone, lean to fat, and composition of meat were also improved. In addition, there were significant differences (p<0.05) between the dietary treatments in dressing percentage and chilling loss. Goats fed on AP0 (control) had significantly higher proportions of fat and bone, as well as thicker back fat than the supplemented animals (APL and APWP). Higher gut fill in animals fed Andrographis paniculata suggested slow rate of digestion, which could have improved utilization and absorption of nutrients by the animals. Goats fed Andrographis paniculata also produced higher meat yield and relatively lower fat contents (p<0.05). PMID:25049980

  7. Growth Performance, Carcass Characteristics and Meat Yield of Boer Goats Fed Diets Containing Leaves or Whole Parts of Andrographis paniculata.

    PubMed

    Yusuf, A L; Goh, Y M; Samsudin, A A; Alimon, A R; Sazili, A Q

    2014-04-01

    The study was conducted to determine the effect of feeding diets containing Andrographis paniculata leaves (APL), whole Andrographis paniculata plant (APWP) and a control without Andrographis paniculata (AP0), on growth performance, carcass characteristics and meat yield of 24 intact Boer bucks. The results obtained indicated that inclusion of Andrographis paniculata significantly improved feed intake, weight gain, feed efficiency and live weight. The ratios of carcass to fat, lean to bone, lean to fat, and composition of meat were also improved. In addition, there were significant differences (p<0.05) between the dietary treatments in dressing percentage and chilling loss. Goats fed on AP0 (control) had significantly higher proportions of fat and bone, as well as thicker back fat than the supplemented animals (APL and APWP). Higher gut fill in animals fed Andrographis paniculata suggested slow rate of digestion, which could have improved utilization and absorption of nutrients by the animals. Goats fed Andrographis paniculata also produced higher meat yield and relatively lower fat contents (p<0.05). PMID:25049980

  8. Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison.

    PubMed

    Hutchison, C L; Mulley, R C; Wiklund, E; Flesch, J S

    2012-03-01

    Venison from twenty four hybrid fallow deer does, 36months old with an initial body condition score (BCS) of 2, was tested to determine the influence of feed type on meat quality. Feeding with concentrates increased BCS (P<0.01) but did not affect ultimate pH (P>0.05). BCS 4 animals had higher intra muscular fat (IMF) (P<0.01), and more tender meat (P<0.05). Venison from does fed over 24weeks exhibited less redness (P<0.01) than those fed for 19weeks regardless of feed type. Panellists evaluated samples for colour, flavour, tenderness, juiciness and overall liking. They detected significantly (P<0.05) stronger flavour in meat from animals fed concentrates. Male panellists detected flavour differences within meat from animals fed concentrates (P<0.05), with longer feeding periods resulting in stronger flavour. There was no difference in overall liking, therefore finishing fallow deer on grain-based concentrate feeds prior to slaughter provided little commercial advantage. PMID:22122988

  9. Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers.

    PubMed

    Oury, M P; Picard, B; Briand, M; Blanquet, J P; Dumont, R

    2009-10-01

    Ninety-nine Charolais heifers were used to study the variability of meat quality traits in relation to the physicochemical characteristics of M. rectus abdominis. The heifers of the same trade class were slaughtered at 33months of age (±4months) and 381kg carcass weight (±31kg). Muscle and bone development scores were evaluated before slaughter. Carcass weight, slaughter age and life average daily gain were recorded. Shear force measurements and meat quality traits were evaluated after 14days of aging. Some physicochemical characteristics were measured 24h post-slaughter. Tenderness was correlated with slaughter age (r=-0.31), bone development (r=-0.22) and life average daily gain (r=+0.37). Tenderness was significantly related to total collagen content (r=-0.24), lipid content (r=+0.27) and I myosin heavy chain proportion (r=+0.24). Juiciness was positively correlated with lipid content (r=+0.31) and I myosin heavy chain proportion (r=+0.20). Flavor intensity was correlated with lipid content (r=+0.26) and mean fiber area (r=+0.24). Shear force was correlated with total collagen, lipid and 27K proteasome sub-unit contents. Taking animal characteristics and muscle properties together in a multiple regression analysis increased the explained tenderness variability to 33%. The independent variables listed in order of importance were life average daily gain, total collagen content, bone development, lipid content, I myosin heavy chain isoform proportion, shear force of broiled meat and slaughter age. PMID:20416732

  10. Delivering meat carcasses/cuts to craft-butcher shops: an investigation of work characteristics and manual handling hazards.

    PubMed

    Okunribido, Olanrewaju O; Gingell, Alison

    2014-11-01

    This study investigated delivery scenarios of service drivers working in the retail meat industry. The methodology included analysis of accident reports, and field investigations of deliveries at craft-butcher shop premises, including semi-structured interviews with managers and workers. The findings provide greater clarity about the hazards in this job, and suggest for peripatetic delivery activities, four main factors on which decisions about risk and good practice may be made: composition of the orders; characteristics of the delivery vehicle/truck; handling method most often used; and, the road/access conditions. PMID:24882060

  11. Growth performance, hematology, and meat quality characteristics of Mutton Merino lambs fed canola-based diets.

    PubMed

    Sekali, M; Marume, U; Mlambo, V; Strydom, P E

    2016-08-01

    A 56-day feeding trial was carried out to evaluate the effect of feeding canola meal (CM) on growth performance, hematology, and meat quality parameters of lambs. Twenty lambs with an average body weight of 23 ± 2.64 kg were randomly assigned to five dietary treatments and fed in individual cages for 56 days. The soya bean meal (SBM) in the control ration was replaced with canola meal at 0 (CM0), 25 (CM25), 50 (CM50), 75 (CM75), and 100 % (CM100) inclusion levels. Average daily weight gain (ADWG) and average daily feed intake (ADFI) were significantly higher in the CM25 and CM50, respectively. Feed conversion ratio (FCR) (3.09-3.41) and slaughter weight (SLW) (33.2-34.7 kg) were, however, similar among the treatment groups. Diet had no effect on carcass length (78.7-83.7 cm) and ultimate meat pH (pHu) (5.70-5.81). Nevertheless, hot carcass weight (HCW) (16.5-18.7 kg) and cold carcass weight (CCW) (16.2-18.2 kg) were higher (P < 0.05) in the CM0 and CM50 treatment groups. The shear force measurements (1.67-2.17 kg) differed (P < 0.05) across treatments. There was no dietary effect on the lightness (L*) (33.5-35.8), redness (a*) (11.35-12.7), and yellowness (b*) (13.4-14.8) of meat. In conclusion, CM can completely replace SBM in lamb diets without any negative effects on growth performance, general health, and meat quality of Mutton Merino lambs. PMID:27126221

  12. Supplementation of guanidinoacetic acid to broiler diets: effects on performance, carcass characteristics, meat quality, and energy metabolism.

    PubMed

    Michiels, J; Maertens, L; Buyse, J; Lemme, A; Rademacher, M; Dierick, N A; De Smet, S

    2012-02-01

    Creatine, (CREA) a central constituent in energy metabolism, is obtained from dietary animal protein or de novo synthesis from guanidinoacetic acid (GAA). Especially in all-vegetable diets, supplemental CREA or GAA may restore the CREA availability in tissues, and hence, improve performance. In this study, 768 one-d-old male Ross 308 broilers were assigned to 1 of 4 diets: negative control, all-vegetable corn-soybean-based; negative control supplemented with either 0.6 or 1.2 g of GAA per kilogram of feed; and positive control (60, 30, and 30 g/kg of fish meal in the starter, grower, and finisher diets, respectively). Each treatment was replicated in 6 pens of 32 birds each. At the end of the grower period (d 26), 2 birds per pen were euthanized for metabolic measurements. Four broilers per pen were selected at slaughter age (d 39) to determine carcass characteristics and meat quality. Compared with the negative control, GAA supplementation resulted in an improved gain:feed ratio (P < 0.05) and ADG (P < 0.05; + 2.7 and + 2.2% for GAA at 0.6 and 1.2 g/kg, respectively) throughout the entire period. Breast meat yield was higher for the GAA diets compared with that of the negative control birds (P < 0.05; 30.6 vs. 29.4%) and was comparable with that of the positive control birds (30.2%). With regard to meat quality, lower ultimate pH values, higher cooking and press fluid losses, and higher color L* values were observed for the GAA diets compared with those of the negative control diet (P < 0.05). These effects were small, however. The GAA and CREA levels in breast meat were lower and higher, respectively, in GAA-fed birds compared with those of the control birds (P < 0.01). The diets did not affect plasma metabolic traits, except that plasma insulin-like growth factor I concentrations were almost twice as high in animals fed 1.2 g/kg of GAA compared with those of all other treatments. The GAA included in all-vegetable diets improved animal performance for the whole

  13. Effects of two beta-adrenergic agonists on finishing performance, carcass characteristics, and meat quality of feedlot steers.

    PubMed

    Avendaño-Reyes, L; Torres-Rodríguez, V; Meraz-Murillo, F J; Pérez-Linares, C; Figueroa-Saavedra, F; Robinson, P H

    2006-12-01

    The impact of using 2 beta-adrenergic agonists in feedlot cattle fed finishing diets was evaluated using 54 steers (45 crossbred Charolais and 9 Brangus) initially weighing 424 +/- 26.6 kg in a randomized complete block design with 3 treatments and 6 blocks (i.e., 18 pens with 3 steers per pen). Response variables were feedlot performance, carcass characteristics, and meat quality. Treatments were 1) control (no supplement added); 2) zilpaterol hydrochloride (ZH; 60 mg.steer(-1).d(-1)); and 3) ractopamine hydrochloride (RH; 300 mg.steer(-1).d(-1)). The beta-agonists were added to the diets during the final 33 d of the experiment. The groups of steers fed ZH or RH improved (P < 0.01) ADG by 26 or 24%, respectively, compared with control steers. Steers supplemented with RH consumed less (P = 0.03) DM (8.37 kg) than control steers (8.51 kg), whereas intake was similar (P = 0.37) for ZH and control steers. Addition of either beta-agonist to the diet considerably improved (P < 0.01) the G:F (ZH, 0.253 and RH, 0.248 vs. control, 0.185). Hot carcass weight and carcass yield were enhanced (P < 0.05) with both beta-agonists. The LM area was increased (P = 0.026) by ZH (75.2 cm(2)), but that of RH (72.2 cm(2)) was similar (P = 0.132) to the control steers (66.8 cm(2)). Meat from the ZH- (P = 0.0007) and RH- (P = 0.0267) supplemented steers had greater shear force values than control steers (ZH = 5.11; RH = 4.83; control = 4.39 kg/cm(2)). Variables related to meat color indicated that both beta-agonists led to a similar redness of the LM area related to the control group. In general, feedlot performance was greatly enhanced by beta-adrenergic agonists, and meat tenderness from treated animals was classified as intermediate. Furthermore, meat color was not altered by beta-agonist supplementation. PMID:17093218

  14. Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets.

    PubMed

    Rajkumar, V; Das, Arun K; Verma, Arun K

    2014-11-01

    An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P < 0.05) the emulsion stability of formulation 1 and 2. Product with 2.5 % almond had higher (P < 0.05) cooking yield than other two products, whereas expressible water was lower. Emulsion and products pH values increased with the addition of almond. Emulsion and products with almond had higher (P < 0.05) proximate values except moisture content. Textural properties of all the products did not differ significantly. Percent SFAs decreased (P < 0.05) and MUFAs were increased with the addition of almond. The fatty acids C16:0, C18:1, C18:2 were significantly higher in formulation 1 and 2 products. Almond incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability. PMID:26396321

  15. Body weight, meat quality and blood metabolite responses to carbohydrate administration in the drinking water during pre-slaughter feed withdrawal in broilers.

    PubMed

    Kop-Bozbay, C; Ocak, N

    2015-04-01

    This study was conducted to determine weights of body (BW), carcass (CW), gastrointestinal tract (GTW), meat quality and some blood metabolite responses to corn starch, saccharose or glucose administration in the drinking water during pre-slaughter feed withdrawal (FW) in broilers. On day 42 of age, 200 broilers (Ross 308) were allocated randomly to five treatments with four replicates. During a 10-h FW, control broilers (C) were provided with non-treated water and the standard finisher diet ad libitum, whereas fasted broilers provided with non-treated (NFW) or treated water, 3 g glucose (G), saccharose (S) or corn starch (CS)/L. Eight birds (four males and four females) per treatment were slaughtered. Birds receiving non-treated or treated water had lower BW and higher carcass yield than the full-fed broilers. The full-fed broilers had higher absolute and relative GTW than the fasted birds. Broilers consumed more readily treated water compared with non-treated water. While the a* value of breast meat from CS birds was higher than that from NFW, the b* value of that was higher than S and C birds. The c* values of breast meat from S birds were lower compared with that from the CS treatment. The thigh meat from NFW broilers had higher h* value than that from C and G broilers. The thigh meats of C and CS broilers had higher c* value than that of G birds. The full-fed broilers had higher plasma triglyceride concentration than NFW, S and G birds. The full-fed broilers had higher plasma uric acid and uric acid nitrogen concentrations than S birds. These results show that carbohydrate administration in the drinking water cannot be a good alternative for the FW period before slaughter due to the fact that the carbohydrates do not reduce BW losses and do not lead to increases in meat quality. PMID:24810420

  16. Importance of grass-legume choices on cattle grazing behavior, performance, and meat characteristics.

    PubMed

    Maughan, B; Provenza, F D; Tansawat, R; Maughan, C; Martini, S; Ward, R; Clemensen, A; Song, X; Cornforth, D; Villalba, J J

    2014-05-01

    We determined if tall fescue in a mixture with either tannin-containing sainfoin or saponin-containing alfalfa affected cattle foraging behavior, performance, meat quality, and consumer acceptance of meat. Foraging behavior, BW, and pasture biomass before and after grazing were monitored when cattle strip-grazed 3 replications of 2 treatments from May through September 2010 (12 calves/replication) and from June through September 2012 (8 calves/replication). Animals were allowed a choice between tall fescue and sainfoin (SAN) or tall fescue and alfalfa (ALF) growing in strips (fescue, legume, and fescue-legume mixture). Incidence of use (scan samples) of legumes increased from the beginning to the end of the trials (P < 0.05), suggesting that cattle learned to mix legumes with tall fescue. Scan samples and assessments of pasture biomass removal revealed greater use of sainfoin than alfalfa when both legumes were abundant in the spring (P < 0.05); that pattern reversed toward the end of the growing season (P < 0.05) as the abundance of sainfoin declined more than that of alfalfa. Intake of forage per kilogram of gain was greater for SAN than for ALF in 2010 (P = 0.0003) and showed a tendency to be greater for SAN than ALF in 2012 (P = 0.19). There were no differences in ADG between SAN and ALF in either year (1 kg/d; P > 0.05). No incidences of bloat were detected. When cattle (3 calves/treatment in 2010 and 8 calves/treatment in 2012) were slaughtered in September to assess meat quality and consumer acceptance, carcasses were lean (4% to 6% fat content of the longissimus muscle), but compared with ALF, SAN had higher marbling scores, quality grades (Select versus Standard), and back fat thicknesses (P < 0.05) in 2012. Steaks from cattle finished on SAN were redder in color than steaks from cattle finished on ALF (P < 0.05; 2012). Meat samples from SAN and ALF showed some differences in unsaturated fatty acid profiles and volatiles concentrations (P < 0.05), but

  17. Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products.

    PubMed

    Choi, Yun-Sang; Ku, Su-Kyung; Park, Jong-Dae; Kim, Hee-Ju; Jang, Aera; Kim, Young-Boong

    2015-01-01

    The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability. PMID:26761886

  18. Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

    PubMed Central

    Kim, Hee-Ju; Jang, Aera

    2015-01-01

    The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability. PMID:26761886

  19. Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition.

    PubMed

    Dabbou, S; Gasco, L; Gai, F; Zoccarato, I; Rotolo, L; Dabbou Fekih, S; Brugiapaglia, A; Helal, A N; Peiretti, P G

    2014-09-01

    In this study, the effects of the inclusion of artichoke bracts (AB) in rabbit diets on the carcass characteristics and rabbit meat quality were studied. A total of 120 rabbits aged 38 days were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%. The animals were single housed in wire cages at a temperature of 22±2°C and had free access to clean drinking water. At 96 days of age, 12 rabbits/group were slaughtered in an experimental slaughterhouse without fasting. The carcass was weighed and the weights of the skin and full gastrointestinal tract were recorded. Carcasses were chilled at +4°C for 24 h in a refrigerated room. The chilled carcass weight (CCW), dressing out percentage (CCW as percentage of slaughter weight), and the ratio of the head and liver were determined as a percentage of CCW. The reference carcass weight was also calculated. Carcasses were halved and the two longissimus dorsi (LD) muscles were excised. The left LD muscle was divided into two parts. The fore part was used to measure pH, colour and cooking losses. The hind part of the left LD was vacuum-packed, frozen at -20°C and then freeze-dried. Proximate composition, fatty-acid profile and thiobarbituric acid-reactive substances values were determined on freeze-dried samples. Results showed that carcass characteristics, LD muscle traits and its oxidative status were not affected by the AB supplementation, except for the meat ether extract content that increased from 0.68% to 0.94% on fresh matter basis with the increase of the AB supplementation (P<0.01). The α-linolenic acid proportion decreased with the increase of the AB supplementation from 3.58% to 2.59% in the LD muscle and from 4.74% to 3.62% in the perirenal fat, whereas the n-6/n-3 ratio increased significantly with increasing AB inclusion from 7.15 to 10.20 in the LD muscle and from 6.68 to 9.35 in the perirenal fat (P<0.01). Furthermore, no

  20. Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

    PubMed Central

    Chun, Ji-Yeon; Cho, Hyung-Yong; Min, Sang-Gi

    2014-01-01

    Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents. PMID:26761490

  1. Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products.

    PubMed

    Chun, Ji-Yeon; Kim, Byong-Soo; Lee, Jung-Gyu; Cho, Hyung-Yong; Min, Sang-Gi; Choi, Mi-Jung

    2014-01-01

    Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents. PMID:26761490

  2. Meat Science and Muscle Biology Symposium: developmental programming in cattle: consequences for growth, efficiency, carcass, muscle, and beef quality characteristics.

    PubMed

    Robinson, D L; Cafe, L M; Greenwood, P L

    2013-03-01

    This paper reviews results of studies on effects of fetal programming and maternal nutrition during pregnancy on growth, efficiency, carcass, muscle, and meat quality characteristics of cattle. It includes results from our Australian Beef Cooperative Research Centre studies on factors such as chronic severe nutritional restriction from approximately d 80 of pregnancy to parturition and/or throughout lactation used to create early-life growth differences in the offspring of cows within pasture-based systems and the effect of these treatments on production characteristics to 30 mo of age. Fetal programming and related maternal effects are most pronounced and explain substantial amounts of variation for growth-related production characteristics such as BW, feed intake, carcass weight, muscle weights, meat yield, and fat and bone weights at any given age but are less evident when assessed at the same BW and carcass weight. Some effects of maternal and early-life factors in our studies were evident for efficiency traits but fewer affected beef quality characteristics at 30 mo of age, explaining only small amounts of variation in these traits. It is difficult to uncouple maternal nutritional effects specific to prenatal life from those that carry over to the postnatal period until weaning, particularly the effects of maternal nutrition during pregnancy on subsequent lactational performance. Hence, experimental design considerations for studying fetal programming effects on offspring during later life are discussed in relation to minimizing or removing prenatal and postnatal confounding effects. The relative contribution of fetal programming to the profitability of beef production systems is also briefly discussed. In this regard, the importance of health and survival of cows and calves, the capacity of cows to rebreed in a timely manner, and the efficiency with which feed and other resources are used cannot be overemphasized in relation to economics, welfare, and the

  3. Effects of dietary gossypol concentration on growth performance, blood profiles, and hepatic histopathology in meat ducks1

    PubMed Central

    Zeng, Q. F.; Yang, G. L.; Liu, G. N.; Wang, J. P.; Bai, S. P.; Ding, X. M.; Luo, Y. H.; Zhang, K. Y.

    2014-01-01

    The objective of this study was to determine the effects of gossypol from cottonseed meal (CSM) on growth performance, blood biochemical profiles, and liver histopathology of ducks. A total of 900 1-d-old ducks were randomly allocated to 5 treatments with 12 pens/treatment and 15 ducks/pen. The 5 experimental diets were formulated in such a way that 0% (a corn-soybean meal basal diet, diet 1), 25% (diet 2), 50% (diet 3), 75% (diet 4), and 100% (diet 5) of protein from soybean meal were replaced with that from CSM. All diets were formulated on a digestible amino acid basis. The experiment included 2 phases, the starter phase (1 to 3 wk) where the test diets contained graded levels of CSM and the growth phase (4 to 5 wk) where birds were fed a corn-soybean basal diet to examine the recovery of ducks after CSM withdrawal. Dietary CSM and gossypol linearly (P < 0.01) and quadratically (P < 0.01) decreased ADG and ADFI during d 1 to 14. The threshold of daily total gossypol (TG) and free gossypol (FG) intake based on ADG on d 1 to 7 and d 7 to 14 were 32.20 and 2.64 mg/d, and 92.12 and 9.62 mg/d, respectively. Serum alanine aminotransferase increased (P < 0.05) linearly with increasing level of gossypol in the diets (d 7), whereas aspartate aminotransferase increased (P < 0.05) linearly and quadratically (d 14). Serum albumin concentration decreased (P < 0.05) quadratically with increasing dietary CSM concentrations on d 21. The degree of damage to the liver increased markedly with increasing dietary CSM and gossypol content and the length of CSM and gossypol intake. On d 35, there was no difference on BW and blood profiles of ducks among all treatments. These results suggest that meat ducks’ dietary TG and FG concentration should be lower than 928.9 and 77.2 mg/kg, respectively, during d 1 to 21 of age and that a 2-wk withdrawal of diets containing gossypol should be considered. PMID:24902707

  4. Effects of supplementation with green tea by-products on growth performance, meat quality, blood metabolites and immune cell proliferation in goats.

    PubMed

    Ahmed, S T; Lee, J-W; Mun, H-S; Yang, C-J

    2015-12-01

    Forty-eight castrated male goats were used to determine the effects of feeding green tea by-products (GTB) on growth performance, meat quality, blood metabolites and immune cell proliferation. Experimental treatments consisted of basal diets supplemented with four levels of GTB (0%, 0.5%, 1.0% or 2.0%). Four replicate pens were assigned to each treatment with three goats per replicate. Increasing dietary GTB tended to linearly increase the overall average weight gain and feed intake (p = 0.09). Water holding capacity, pH and sensory attributes of meat were not affected by GTB supplementation, while cooking loss was reduced both linearly and quadratically (p < 0.01). The redness (linear; p = 0.02, quadratic; p < 0.01) and yellowness (quadratic; p < 0.01) values of goat meat were improved by GTB supplementation. Increasing dietary GTB quadratically increased protein and decreased crude fat (p < 0.05), while linearly decreased cholesterol (p = 0.03) content of goat meat. The proportions of monounsaturated fatty acid, polyunsaturated fatty acid (PUFA) and n-6 PUFA increased linearly (p < 0.01) and n-3 PUFA increased quadratically (p < 0.05) as GTB increased in diets. Increasing dietary GTB linearly increased the PUFA/SFA (saturated fatty acid) and tended to linearly and quadratically increase (p ≤ 0.10) the n-6/n-3 ratio. The thiobarbituric acid-reactive substances values of meat were lower in the 2.0% GTB-supplemented group in all storage periods (p < 0.05). Dietary GTB linearly decreased plasma glucose and cholesterol (p < 0.01) and quadratically decreased urea nitrogen concentrations (p = 0.001). The growth of spleen cells incubated in concanavalin A and lipopolysaccharides medium increased significantly (p < 0.05) in response to GTB supplementation. Our results suggest that GTB may positively affect the growth performance, meat quality, blood metabolites and immune cell proliferation when supplemented as a feed additive in goat diet. PMID:25534643

  5. Efficacy of mini VIDAS for the detection of Campylobacter spp. from retail broiler meat enriched in Bolton broth, with or without the supplementation of blood.

    PubMed

    Liu, Lin; Hussain, Syeda K; Miller, Robert S; Oyarzabal, Omar A

    2009-11-01

    The goals of this study were to evaluate the efficacy of the mini VIDAS automated immunoassay chemistry system to detect Campylobacter spp. from retail broiler meat enriched in Bolton broth supplemented with lysed blood (B+B) or without blood (B-B), and to detect positive samples at 24 versus 48 h after enrichment. Retail broiler meat was enriched and tested for Campylobacter spp. with the mini VIDAS and with an agar plate. Isolates were speciated with a multiplex PCR and typed with pulsed-field gel electrophoresis (PFGE) to evaluate relatedness of isolates collected from subsamples enriched in B+B or B-B. The number of Campylobacter-positive samples by mini VIDAS was similar (P > 0.05) to the results found with traditional plating media for naturally contaminated broiler meat, regardless of whether the comparison was made between B+B and B-B, or among different meat products (breast, tenders, and thighs). More positive samples were found at 48 h of enrichment than at 24 h of enrichment (P < 0.05). A Campylobacter jejuni:Campylobacter coli ratio of 4:1 was found in this study. Most of the isolates from both subsamples (B+B and B-B) were similar or identical by PFGE analysis, except for a few samples in which the PFGE profiles of the isolates from the subsamples were different. Mini VIDAS allowed for the detection of Campylobacter spp. within 48 h after enrichment. However, the sensitivity is similar to plate media, and retail broiler samples need to be enriched for 48 h to avoid false negatives. PMID:19903413

  6. Adherence characteristics of Listeria strains isolated from three ready-to-eat meat processing plants.

    PubMed

    Kushwaha, Kalpana; Muriana, Peter M

    2009-10-01

    Over 1,560 non-food contact surface swabs and raw meat ingredient samples were collected from three ready-to-eat meat processing plants (520 from each plant) from 1998 to 1999, resulting in the recovery of 259 isolates of Listeria obtained from postprocess areas including drains, floors, garbage bins, cart wheels, walls, equipment surfaces, tables, brooms, pallet jacks, hoses, ladders, and waste chutes. We further examined 246 of the 259 isolates for adherence phenotype and used PCR to identify those that were Listeria monocytogenes. Adherence was classified as weak, moderate, or strong depending on results obtained with all Listeria isolates by using a fluorescent microplate adherence assay. Among the 246 isolates, there were 61 weakly, 148 moderately, and 37 strongly adherent Listeria, of which 130 (53%) were found to be L. monocytogenes. Plants A and B provided similar recoveries of 39 (7.5%) and 43 (8.3%) Listeria-positive isolates, including 9 (23.1% of Listeria) and 41 (95.3% of Listeria) identified as L. monocytogenes, respectively, that were weakly or moderately adherent. In plant C, we recovered 164 Listeria-positive samples (31.5% isolation rate), which included 80 L. monocytogenes-positive samples (49.8% of Listeria spp.), 52 of which were moderately adherent, as well as all 9 strongly adherent isolates of L. monocytogenes obtained in this study. Adherence properties of Listeria may allow persistence and recurrence in plant environments, potentially increasing the chance of eventual product contamination, and this emphasizes the need for sanitary approaches to prevent colonization by Listeria as well as product antimicrobial interventions should the sanitation barrier be breached. PMID:19833036

  7. Halal authenticity issues in meat and meat products.

    PubMed

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. PMID:22405913

  8. Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

    PubMed Central

    Oh, Hee Kyung

    2016-01-01

    In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm2, p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×103, p<0.001) and larger area (4,452 vs. 3,716 μm2, p<0.001) of muscle fibers. No significant differences were observed in muscle pH45 min, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics. PMID:27433110

  9. Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights.

    PubMed

    Choi, Young Min; Oh, Hee Kyung

    2016-01-01

    In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm(2), p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×10(3), p<0.001) and larger area (4,452 vs. 3,716 μm(2), p<0.001) of muscle fibers. No significant differences were observed in muscle pH45 min, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics. PMID:27433110

  10. Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics.

    PubMed

    Coates, W; Ayerza, R

    2009-11-01

    Coronary heart disease is caused by arteriosclerosis, which is triggered by an unbalanced fatty acid profile in the body. Today, Western diets are typically low in n-3 fatty acids and high in SFA and n-6 fatty acids; consequently, healthier foods are needed. Chia seed (Salvia hispanica L.), which contains the greatest known plant source of n-3 alpha-linolenic acid, was fed at the rate of 10 and 20% to finishing pigs, with the goal to determine if this new crop would increase the n-3 content of the meat as has been reported for other n-3 fatty acid-rich crops. The effects of chia on fatty acid composition of the meat, internal fats, growth performance, and meat sensory characteristics were determined. Productive performance was unaffected by dietary treatment. Chia seed modified the fatty acid composition of the meat fat, but not of the internal fat. Significantly (P < 0.05) less palmitic, stearic, and arachidic acids were found with both chia treatments. This is different than trials in which flaxseed, another plant based source of omega-3 fatty acid, has been fed. Alpha-linolenic acid content increased with increasing chia content of the diet; however, only the effect of the 20% ration was significantly (P < 0.05) different from that of the control. Chia seed increased panel member preferences for aroma and flavor of the meat. This study tends to show that chia seems to be a viable feed that can produce healthier pork for human consumption. PMID:19648503

  11. Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures.

    PubMed

    Biswas, A K; Tandon, S; Beura, C K

    2016-06-01

    The aim of this study was to develop a simple, specific and rapid analytical method for accurate identification of calpain and calpastatin from chicken blood and muscle samples. The method is based on liquid-liquid extraction technique followed by casein Zymography detection. The target compounds were extracted from blood and meat samples by tris buffer, and purified and separated on anion exchange chromatography. It has been observed that buffer (pH 6.7) containing 50 mM tris-base appears to be excellent extractant as activity of analytes was maximum for all samples. The concentrations of μ-, m-calpain and calpastatin detected in the extracts of blood, breast and thigh samples were 0.28-0.55, 1.91-2.05 and 1.38-1.52 Unit/g, respectively. For robustness, the analytical method was applied to determine the activity of calpains (μ and m) in eighty postmortem muscle samples. It has been observed that μ-calpain activity in breast and thigh muscles declined very rapidly at 48 h and 24 h, respectively while activity of m-calpain remained stable. Shear force values were also declined with the increase of post-mortem aging showing the presence of ample tenderness of breast and thigh muscles. Finally, it is concluded that the method standardized for the detection of calpain and calpastatin has the potential to be applied to identify post-mortem aging of chicken meat samples. PMID:26830594

  12. Slaughterhouse wastewater characteristics, treatment, and management in the meat processing industry: A review on trends and advances.

    PubMed

    Bustillo-Lecompte, Ciro Fernando; Mehrvar, Mehrab

    2015-09-15

    A thorough review of advancement in slaughterhouse wastewater (SWW) characteristics, treatment, and management in the meat processing industry is presented. This study also provides a general review of the environmental impacts, health effects, and regulatory frameworks relevant to the SWW management. A significant progress in high-rate anaerobic treatment, nutrient removal, advanced oxidation processes (AOPs), and the combination of biological treatment and AOPs for SWW treatment is highlighted. The treatment processes are described and few examples of their applications are given. Conversely, few advances are accounted in terms of waste minimization and water use reduction, reuse, and recycle in slaughterhouses, which may offer new alternatives for cost-effective waste management. An overview of the most frequently applied technologies and combined processes for organic and nutrient removal during the last decade is also summarized. Several types of individual and combined processes have been used for the SWW treatment. Nevertheless, the selection of a particular technology depends on the characteristics of the wastewater, the available technology, and the compliance with regulations. This review facilitates a better understanding of current difficulties that can be found during production and management of the SWW, including treatment and characteristics of the final effluent. PMID:26197423

  13. Meat Processing.

    ERIC Educational Resources Information Center

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  14. Beef meat and blood sausage promote the formation of azoxymethane-induced mucin-depleted foci and aberrant crypt foci in rat colons.

    PubMed

    Pierre, Fabrice; Freeman, Amanda; Taché, Sylviane; Van der Meer, Roelof; Corpet, Denis E

    2004-10-01

    Red meat intake is associated with colon cancer risk. Puzzlingly, meat does not promote carcinogenesis in rat studies. However, we demonstrated previously that dietary heme promotes aberrant crypt foci (ACF) formation in rats given a low-calcium diet. Here, we tested the hypothesis that heme-rich meats promote colon carcinogenesis in rats treated with azoxymethane and fed low-calcium diets (0.8 g/kg). Three meat-based diets were formulated to contain varying concentrations of heme by the addition of raw chicken (low heme), beef (medium heme), or black pudding (blood sausage; high heme). The no-heme control diet was supplemented with ferric citrate and the heme control diet with hemoglobin to match iron and heme concentrations in the beef diet, respectively. After 100 d, colons were scored for ACF and mucin-depleted foci (MDF). Fecal water was assayed for lipoperoxides and cytotoxicity. Only diets with heme promoted the formation of MDF, but all meat diets promoted ACF formation. The number of MDF/colon was 0.55 +/- 0.68 in controls, but 1.2 +/- 0.6 (P = 0.13), 1.9 +/- 1.4 (P < 0.01), and 3.0 +/- 1.2 (P < 0.001) in chicken-, beef-, and black pudding-fed rats. MDF promotion by the high-heme black pudding diet was greater than that by the medium-heme beef diet. The number of ACF/colon was 72 +/- 16 in controls, but 91 +/- 18, 100 +/- 13, and 103 +/- 14 in chicken-, beef-, and black pudding-fed rats (all P < 0.001). ACF and MDF did not differ between rats fed the beef diet and those fed the heme control diet. MDF promotion was correlated with high fecal water lipoperoxides and cytotoxicity (r = 0.65, P < 0.01). This is the first study to show the promotion of experimental carcinogenesis by dietary meat and the association with heme intake. PMID:15465771

  15. Effect of non-Newtonian characteristics of blood on magnetic particle capture in occluded blood vessel

    NASA Astrophysics Data System (ADS)

    Bose, Sayan; Banerjee, Moloy

    2015-01-01

    Magnetic nanoparticles drug carriers continue to attract considerable interest for drug targeting in the treatment of cancer and other pathological conditions. Magnetic carrier particles with surface-bound drug molecules are injected into the vascular system upstream from the desired target site, and are captured at the target site via a local applied magnetic field. Herein, a numerical investigation of steady magnetic drug targeting (MDT) using functionalized magnetic micro-spheres in partly occluded blood vessel having a 90° bent is presented considering the effects of non-Newtonian characteristics of blood. An Eulerian-Lagrangian technique is adopted to resolve the hemodynamic flow and the motion of the magnetic particles in the flow using ANSYS FLUENT. An implantable infinitely long cylindrical current carrying conductor is used to create the requisite magnetic field. Targeted transport of the magnetic particles in a partly occluded vessel differs distinctly from the same in a regular unblocked vessel. Parametric investigation is conducted and the influence of the insert configuration and its position from the central plane of the artery (zoffset), particle size (dp) and its magnetic property (χ) and the magnitude of current (I) on the "capture efficiency" (CE) is reported. Analysis shows that there exists an optimum regime of operating parameters for which deposition of the drug carrying magnetic particles in a target zone on the partly occluded vessel wall can be maximized. The results provide useful design bases for in vitro set up for the investigation of MDT in stenosed blood vessels.

  16. Lean meat and heart health.

    PubMed

    Li, Duo; Siriamornpun, Sirithon; Wahlqvist, Mark L; Mann, Neil J; Sinclair, Andrew J

    2005-01-01

    The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors). PMID:15927927

  17. 9 CFR 95.14 - Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... similar products, for use as fertilizer or animal feed; requirements for entry. 95.14 Section 95.14..., tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry... similar products, for use as fertilizer or as feed for domestic animals, shall not be imported...

  18. 9 CFR 95.14 - Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... similar products, for use as fertilizer or animal feed; requirements for entry. 95.14 Section 95.14..., tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry... similar products, for use as fertilizer or as feed for domestic animals, shall not be imported...

  19. 9 CFR 95.14 - Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... similar products, for use as fertilizer or animal feed; requirements for entry. 95.14 Section 95.14..., tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry... similar products, for use as fertilizer or as feed for domestic animals, shall not be imported...

  20. 9 CFR 95.14 - Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... similar products, for use as fertilizer or animal feed; requirements for entry. 95.14 Section 95.14..., tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry... similar products, for use as fertilizer or as feed for domestic animals, shall not be imported...

  1. 9 CFR 95.14 - Blood meal, tankage, meat meal, and similar products, for use as fertilizer or animal feed...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... similar products, for use as fertilizer or animal feed; requirements for entry. 95.14 Section 95.14..., tankage, meat meal, and similar products, for use as fertilizer or animal feed; requirements for entry... similar products, for use as fertilizer or as feed for domestic animals, shall not be imported...

  2. Effects of Dietary Octacosanol on Growth Performance, Carcass Characteristics and Meat Quality of Broiler Chicks.

    PubMed

    Long, L; Wu, S G; Yuan, F; Wang, J; Zhang, H J; Qi, G H

    2016-10-01

    Octacosanol, which has prominent physiological activities and functions, has been recognized as a potential growth promoter in animals. A total of 392 1-d-old male Arbor Acres broiler chicks with similar body weight were randomly distributed into four dietary groups of seven replicates with 14 birds each supplemented with 0, 12, 24, or 36 mg octacosanol (extracted from rice bran, purity >92%)/kg feed. The feeding trial lasted for six weeks and was divided into the starter (day 1 to 21) and the grower (day 22 to 42) phases. The results showed that the feed conversion ratio (FCR) was significantly improved in broilers fed a diet containing 24 mg/kg octacosanol compared with those fed the control diet in the overall phase (day 1 to 42, p = 0.042). The average daily gain and FCR both showed linear effects in response to dietary supplementation of octacosanol during the overall phase (p = 0.031 and 0.018, respectively). Broilers fed with 24 or 36 mg/kg octacosanol diet showed a higher eviscerated yield, which increased by 5.88% and 4.26% respectively, than those fed the control diet (p = 0.030). The breast muscle yield of broilers fed with 24 mg/kg octacosanol diet increased significantly by 12.15% compared with those fed the control diet (p = 0.047). Eviscerated and breast muscle yield increased linearly with the increase in dietary octacosanol supplementation (p = 0.013 and 0.021, respectively). Broilers fed with 24 or 36 mg/kg octacosanol diet had a greater (p = 0.021) pH45min value in the breast muscle, which was maintained linearly in response to dietary octacosanol supplementation (p = 0.003). There was a significant decrease (p = 0.007) in drip loss value between the octacosanol-added and the control groups. The drip loss showed linear (p = 0.004) and quadratic (p = 0.041) responses with dietary supplementation of octacosanol. These studies indicate that octacosanol is a potentially effective and safe feed additive which may improve feed efficiency and meat

  3. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky.

    PubMed

    Song, Dong-Heon; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Kim, Yong-Jae; Ham, Youn-Kyung; Kim, Cheon-Jei

    2014-01-01

    This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semi-dried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively. PMID:26761667

  4. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

    PubMed Central

    Song, Dong-Heon; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Kim, Yong-Jae; Ham, Youn-Kyung; Kim, Cheon-Jei

    2014-01-01

    This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semi-dried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively. PMID:26761667

  5. By-product feeds for meat goats: effects on digestibility, ruminal environment, and carcass characteristics.

    PubMed

    Moore, J A; Poore, M H; Luginbuhl, J M

    2002-07-01

    lower (P < 0.01) for goats fed hay (15.4) and soyhull diets (11.6) than those fed corn gluten feed (25.2) and wheat midd diets (23.0, SEM = 1.35). Ruminal pH was lower for goats fed the byproducts, but remained above 6. Serum urea nitrogen (mg/100 mL) averaged 21.0+/-1.0 (P = 0.11) with soyhulls tending to be lowest (19.3) and corn gluten feed tending to be highest (22.8). Soyhulls, corn gluten feed, and wheat midds appear to be viable feed ingredients for meat goat diets. PMID:12162642

  6. Effect of diets on growth, digestibility, carcass and meat quality characteristics of four rabbit breeds

    PubMed Central

    Al-Dobaib, S.N.

    2009-01-01

    from 2.65 to 3.80, 2.45 to 3.90, 2.46 to 3.79 and 2.63 to 3.65, respectively. Pre-slaughter weight, hot carcass weight, and offal weight were in favour of Saudi-2 rabbits compared to the other groups. Both Saudi-1 and Saudi-2 rabbits were slightly higher than Saudi-3 in weights and percentages of head, fur, viscera and legs + tail. Lean and bone weights and percentages and meat to bone ratio in Saudi-2 carcasses were slightly higher than those recorded in the other groups, while moisture, DM, CP, EE and ash contents in the lean have shown little differences between groups. Rabbits of Saudi-1 were ranked the first in digestibility coefficients of OM, CP, NDF, ADF, HC, C and cell count compared to other groups. Rabbits of Saudi-2 fed diet containing 87.5% IFS recorded the heaviest body weights and gains since this class showed considerable deviations in body weights of 345, 341, 269, 307, 321, 345 and 347 g at 6, 7, 8, 9, 10, 11 and 12 weeks of age, respectively, in comparison with the lightest class. Both Saudi-2 and Saudi-3 rabbits fed the diet containing 87.5% IFS had favourable estimates of feed conversions ranging from 2.1 to 3.4, while rabbits of Saudi-1 fed the diet containing 87.5% IFS recorded the best digestibility coefficients. PMID:23961062

  7. Detection of IgG against Toxocara in Sera of Employees of Meat Industry

    PubMed Central

    Alvarado-Esquivel, Cosme; Hernández-Tinoco, Jesús; Sánchez-Anguiano, Luis Francisco; Ramos-Nevárez, Agar; Cerrillo-Soto, Sandra Margarita; Guido-Arreola, Carlos Alberto; Saenz-Soto, Leandro

    2015-01-01

    Contact with raw meat could represent a risk for Toxocara infection. We assessed the association of Toxocara infection with an occupation of meat worker though a case-control seroprevalence study of 124 meat workers and 248 subjects without this occupation. Sera of participants was analyzed for the presence of anti-Toxocara IgG antibodies. One (0.8%) of the 124 meat workers, and 5 (2.0%) of the 248 controls were positive for anti-Toxocara IgG antibodies (OR=0.39; 95% CI: 0.04-3.41; P=0.66). The seropositive meat worker was a male aged 28 years old, without vision impairment. None of the work characteristics i.e. frequency of contact with raw meat, use of safety practices, history of splashes at face with blood or raw meat, and injuries with sharp material at work was associated with Toxocara exposure. Seroprevalence of Toxocara infection was significantly higher (P=0.04) in meat workers with consumption of boar meat (1/6: 16.7%) than in those without this consumption (0/117: 0%). We conclude that meat workers do not have a higher risk for Toxocara infection than subjects without this occupation do. The 2% seroprevalence of Toxocara infection found in control subjects might suggest a low seroprevalence of this infection among people with other occupations in Durango City. However, additional case-control studies with larger sample sizes to confirm our results are needed. PMID:26508909

  8. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques.

    PubMed

    Akonor, P T; Ofori, H; Dziedzoave, N T; Kortei, N K

    2016-01-01

    The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L (⁎) = 47.4) than the air-oven-dried (L (⁎) = 49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p < 0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently. PMID:27034924

  9. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

    PubMed Central

    Ofori, H.; Dziedzoave, N. T.; Kortei, N. K.

    2016-01-01

    The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎ = 47.4) than the air-oven-dried (L⁎ = 49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p < 0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently. PMID:27034924

  10. Growth performance, meat quality and activities of glycolytic enzymes in the blood and muscle tissue of calves infected with Sarcocystis cruzi.

    PubMed

    Daugschies, A; Hintz, J; Henning, M; Rommel, M

    2000-02-29

    Growth performance and the pattern of glycolytic enzymes in the blood plasma were assessed during experimental Sarcocystis cruzi infection (1 x 10(5) sporocysts per calf) in six calves; five calves served as noninfected controls. At slaughter (68 or 88 days post infection), carcass weight, dressing percentages and several parameters of meat quality (pH, color brightness, rigor, water absorbing capacity, water binding capacity) were recorded. Moreover, enzyme activities were measured in muscle homogenates. Weight gain was significantly impaired by the infection. Activities of lactate dehydrogenase (LDH) and aldolase (ALD) significantly increased in the blood plasma of the infected calves during the chronic stage of the disease, while glucose-6-phosphate dehydrogenase (G6PDH) and isocitrate dehydrogenase (ICDH) were not significantly altered. This was accompanied by a significant decrease of enzyme activities in the Musculus longissimus dorsi (LDH, ALD), in the diaphragmatic musculature (ALD, G6PDH) and in the heart (LDH, ALD). Activities of LDH, ALD, ICDH and G6PDH were visualized by enzyme histochemistry within the developing sarcosporidial cysts. However, isoenzymes of parasite origin could not be demonstrated by agar-gel electrophoresis of muscle homogenates or blood plasma. It is concluded that sarcocystiosis of even moderate severity alters the performance of calves but not meat quality. Leakage of glycolytic enzymes from the affected muscles is the probable cause of increased plasma enzyme activities. Although these enzymes are also synthesized by the parasite, the contribution of parasite-derived enzymes to the observed changes of enzyme patterns remains in question. PMID:10681018

  11. Low-sodium Dietary Approaches to Stop Hypertension-type diet including lean red meat lowers blood pressure in postmenopausal women.

    PubMed

    Nowson, Caryl A; Wattanapenpaiboon, Naiyana; Pachett, Annabelle

    2009-01-01

    Low-sodium Dietary Approaches to Stop Hypertension (DASH) diets are base producing but restrict red meat without clear justification. We hypothesized that a vitality diet (VD), a low-sodium DASH-type diet with a low dietary acid load containing 6 servings of 100 g cooked lean red meat per week, would be more effective in reducing blood pressure (BP) compared with a higher acid load reference healthy diet (RHD) based on general dietary guidelines to reduce fat intake and increase intake of breads and cereals. A randomized, parallel dietary intervention study was conducted to compare the BP-lowering effect of these 2 diets in postmenopausal women with high/normal BP. Women were randomly assigned to follow either VD or RHD for 14 weeks. Home BP was measured daily with an automated BP monitor under standard conditions. Of 111 women commencing the study, 95 completed (46 VD, 49 RHD). Systolic BP (SBP) throughout the intervention was lower in the VD group compared to the RHD group (repeated-measures analysis of variance time by diet, P = .04), such that at the end of the study, the VD had a fall of SBP by 5.6 +/- 1.3 mm Hg (mean +/- SEM) compared with a fall of 2.7 +/- 1.0 mm Hg in the RHD (group difference, P = .08). When only those taking antihypertensive medications were assessed, the VD (n = 17) had a significant fall of 6.5 +/- 2.5 mm Hg SBP (P = .02) and 4.6 +/- 1.4 mm Hg diastolic BP (P = .005) after 14 weeks, and their BP was lower than that of the RHD group (n = 18) throughout the study (P < .05). We concluded that a low-sodium DASH diet with a low dietary acid load, which also included lean red meat on most days of the week, was effective in reducing BP in older women, particularly in those taking antihypertensive medications. PMID:19185772

  12. Exogenous proteases for meat tenderization.

    PubMed

    Bekhit, Alaa A; Hopkins, David L; Geesink, Geert; Bekhit, Adnan A; Franks, Philip

    2014-01-01

    The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat proteins and their impact on meat quality. Plant enzymes (such as papain, bromelain, and ficin) have been extensively investigated as meat tenderizers. New plant proteases (actinidin and zingibain) and microbial enzyme preparations have been of recent interest due to controlled meat tenderization and other advantages. Successful use of these enzymes in fresh meat requires their enzymatic kinetics and characteristics to be determined, together with an understanding of the impact of the surrounding environmental conditions of the meat (pH, temperature) on enzyme function. This enables the optimal conditions for tenderizing fresh meat to be established, and the elimination or reduction of any negative impacts on other quality attributes. PMID:24499119

  13. The effect of season, sex, and portion on the carcass characteristics, pH, color, and proximate composition of Egyptian Goose (Alopochen aegyptiacus) meat.

    PubMed

    Geldenhuys, Greta; Hoffman, Louwrens C; Muller, Nina

    2013-12-01

    The carcass yield, physical characteristics, and proximate composition of Egyptian geese (Alopochen aegyptiacus), a southern African gamebird species, have been studied. A total of 69 geese were harvested during 2 seasons: summer (n = 36) and winter (n = 33). This total group of geese consisted of 27 female birds and 42 male birds. Sex alone affected (P ≤ 0.05) the live and carcass weights, and the average muscle weight (g) of each portion was higher for the male fowl. The data does not indicate differences between the meat's physical characteristics on account of sex; however, the meat from the female birds did have a higher intramuscular fat content. Season (winter vs. summer) did not influence the average muscle weights (g) of the breast, thigh, and drumstick portions, but the intramuscular fat content content of the birds hunted in winter was higher. Muscle color and pH differed as a result of season with the summer meat having a higher pH and more vivid red color compared with winter. The physical characteristics and the proximate composition of the breast, thigh, and drumstick portions varied considerably. This is essentially connected to a difference in physical activity of the muscles in the portions. Overall, this study revealed that to ensure a consistent eating quality the harvesting periods of Egyptian geese should be considered. PMID:24235240

  14. Replacement of Pork Meat with Pork Head Meat for Frankfurters.

    PubMed

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  15. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    PubMed Central

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  16. Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile.

    PubMed

    Lu, T; Harper, A F; Dibner, J J; Scheffler, J M; Corl, B A; Estienne, M J; Zhao, J; Dalloul, R A

    2014-12-01

    The study was conducted to determine effects of dietary supplementation with a blend of antioxidants (ethoxyquin and propyl gallate) on carcass characteristics, meat quality, and fatty acid profile in finishing pigs fed a diet high in oxidants. A total of 100 crossbred barrows (10.9±1.4 kg BW, 36±2 d of age) were randomly allotted to 5 diet treatments (5 replicate pens per treatment, 4 pigs per pen). Treatments included: 1) HO: high oxidant diet containing 5% oxidized soy oil and 10% PUFA source which contributed 5.56% crude fat and 2.05% docosahexanoic acid (DHA) to the diet; 2) VE: the HO diet with 11 IU/kg of added vitamin E; 3) AOX: the HO diet with antioxidant blend (135 mg/kg); 4) VE+AOX: the HO diet with both vitamin E and antioxidant blend; and 5) SC: a standard corn-soy control diet with nonoxidized oil and no PUFA source. The trial lasted for 118 d; on d 83, the HO diet pigs were switched to the SC diet due to very poor health. From that point, the VE pigs displayed the poorest performance. On d 118, 2 pigs from each pen were harvested for sampling. Compared to pigs fed SC diet, the HO and VE pigs (P<0.05) showed lighter carcass weight, less back fat, less lean body mass, and smaller loin eye area. In addition, the VE pigs had decreased dressing percentage than the AOX and VE+AOX pigs (65.7 vs. 75.3 and 74.2%). Compared to the SC pigs, greater moisture percentage (74.7 vs. 77.4%) and less extractable lipid content (2.43 vs. 0.95%) were found in VE fed pigs (P<0.05). Drip loss of loin muscle in VE pigs was less than SC pigs (0.46 vs. 3.98%, P=0.02), which was associated with a trend for a greater 24-h muscle pH (5.74 vs. 5.54, P=0.07). The antioxidant blend addition in the high oxidant diet attenuated all of these effects to levels similar to SC (P>0.05), except a* value (redness) and belly firmness. Visible yellow coloration of backfat and lipofuscin in HO and VE pigs was observed at harvest at d 118. The high oxidant diet resulted in greater

  17. Effect of aging on bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast meat.

    PubMed

    Moreira, A P S; Giombelli, A; Labanca, R A; Nelson, D L; Glória, M B A

    2008-09-01

    The objective of this study was to investigate the influence of aging on the levels of bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast. Forty-five 1-d-old Cobb broilers were aged at temperatures from 1.0 to 5.7 degrees C for 8 h. Nonaged broiler breast contained spermine, spermidine, and low levels of putrescine. There was prevalence of aerobic mesophiles followed by Pseudomonas. Mean pH, nonprotein N, weight loss after roasting, and shear force were 5.92, 0.46 g of N/100 g, 19.4%, and 5.57 kg, respectively. During aging, there was a significant increase in Pseudomonas and on the levels of amines. Two different amines were detected - tyramine and histamine. Aging resulted in a significant increase in tenderness without affecting pH, non-protein N, and weight loss after roasting. There was significant correlation between aging temperature and total bioactive amine levels. Aging above 4.9 degrees C induced the formation of histamine; therefore, aging should be performed at temperatures < or = 4.9 degrees C to prevent the formation of this amine, which has been associated with human health hazards. During storage of aged broiler breast at -18 +/- 1 degrees C for 89 d, there was no significant difference on pH, nonprotein N, and weight loss after roasting; however, there was a significant decrease on spermine, spermidine, putrescine, and tyramine levels. On the 89th day of storage, histamine was detected, and the shear force was significantly lower when compared with the samples immediately after aging. Therefore, the storage time of aged breast should not exceed 64 d to prevent histamine formation and to avoid excessive softening of the meat. Histamine in aged broiler breast could be used as an index of aging temperatures above 4.9 degrees C and also of frozen storage for more than 64 d. PMID:18753456

  18. Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products

    PubMed Central

    Chun, Ji-Yeon; Cho, Hyung-Yong; Min, Sang-Gi

    2014-01-01

    This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration. PMID:26761294

  19. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements.

    PubMed

    Peiretti, P G; Meineri, G

    2008-12-01

    The effects of three levels (0%, 10%, or 15%) of chia (Salvia hispanica L.) seed (SHS) included in the diet on the growth performance, some carcass characteristics and fatty acid profile of rabbit meat and perirenal fat was studied. At the end of the experiment, there were no significant differences among the groups in live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The percentage values of hind legs, fore legs, loin and abdominal wall, breast and ribs, skin and limbs, and head were not affected by the inclusion level of SHS. The polyunsaturated fatty acid (PUFA) concentration in the longissimus dorsi muscle and perirenal fat was significantly increased with increasing SHS inclusion, while the saturated fatty acid (SFA) decreased. The n-6/n-3 PUFA ratio of the rabbit meat decreased from 4.55 in the control group, to 1.03 in the 15% SHS group. PMID:22063845

  20. The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308)

    PubMed Central

    Kim, Hyun-Wook; Kim, Cheon-Jei; Kim, Eun-Jib; Kim, Hee-Sung

    2014-01-01

    The present study was conducted to compare the growth performance, carcass characteristics, and meat quality of the egg-type male growing chicken (EM), white-mini broiler (WB), and commercial broiler (Ross 308, CB). A total of 360 1-d-old chicks were reared together using a completely randomized design with 4 replicates for each group under the identical feeding and rearing conditions. The ADG and gain:feed were the highest in CB, intermediate in WB, and the lowest in EM (p<0.05), and the live and carcass weights of CB and EM were significantly higher than those of WB (p<0.05). The pH of breast meat from WB and CB was significantly higher (p<0.05) than that from EM with a similar body weight. The EM had the lowest moisture (p<0.05) and the highest protein content (p<0.05), whereas the fat and ash contents were not different among groups. The mystiric acid (C14:0), palmitoleic acid (C16:1 ω7), and oleic acid (C18:1 ω9) levels were significantly higher in breast meat from CB (p<0.05). The monounsaturated fatty acid (MUFA) content showed the highest (p<0.05) levels in CB. In contrast, the polyunsaturated fatty acid (PUFA) contents of breast meat, including linoleic acid (C18:2 ω6) and arachidonic acid (C20:4 ω6), were higher (p<0.05) in EM and WB than in CB. In conclusion, the EM and WB had less growth performances in comparison with CB, but they each had some unique features (taste, flavor, and physiological characteristics) when raised under the identical rearing and feeding conditions. PMID:26761496

  1. Growth, Reproductive Performance, Carcass Characteristics and Meat Quality in F1 and F2 Progenies of Somatic Cell-Cloned Pigs

    PubMed Central

    ADACHI, Noritaka; YAMAGUCHI, Daisuke; WATANABE, Akiyuki; MIURA, Narumi; SUNAGA, Seiji; OISHI, Hitoshi; HASHIMOTO, Michiko; OISHI, Takatsugu; IWAMOTO, Masaki; HANADA, Hirofumi; KUBO, Masanori; ONISHI, Akira

    2014-01-01

    The objective of this study was to examine the health and meat production of cloned sows and their progenies in order to demonstrate the application of somatic cell cloning to the pig industry. This study compared the growth, reproductive performance, carcass characteristics and meat quality of Landrace cloned sows, F1 progenies and F2 progenies. We measured their body weight, growth rate and feed conversion and performed a pathological analysis of their anatomy to detect abnormalities. Three of the five cloned pigs were used for a growth test. Cloned pigs grew normally and had characteristics similar to those of the control purebred Landrace pigs. Two cloned gilts were bred with a Landrace boar and used for a progeny test. F1 progenies had characteristics similar to those of the controls. Two of the F1 progeny gilts were bred with a Duroc or Large White boar and used for the progeny test. F2 progenies grew normally. There were no biological differences in growth, carcass characteristics and amino acid composition among cloned sows, F1 progenies, F2 progenies and conventional pigs. The cloned sows and F1 progenies showed normal reproductive performance. No specific abnormalities were observed by pathological analysis, with the exception of periarteritis in the F1 progenies. All pigs had a normal karyotype. These results demonstrate that cloned female pigs and their progenies have similar growth, reproductive performance and carcass quality characteristics and that somatic cell cloning could be a useful technique for conserving superior pig breeds in conventional meat production. PMID:24492641

  2. Effects of supplementing zinc or chromium to finishing steers fed ractopamine hydrochloride on growth performance, carcass characteristics, and meat quality.

    PubMed

    Edenburn, B M; Kneeskern, S G; Bohrer, B M; Rounds, W; Boler, D D; Dilger, A C; Felix, T L

    2016-02-01

    Objectives were to determine the effects of feeding ractopamine hydrochloride (RAC) with zinc (Zn) and chromium (Cr) on feedlot growth performance, carcass characteristics, and meat quality. Steers ( = 179; initial BW = 533 ± 94 kg) were blocked by BW and allotted to 30 pens, and pens were randomly assigned 1 of 5 treatments: (1) control (CONT), (2) RAC only (RO), (3) RAC + Zn (RZ), (4) RAC + Cr (RC), or (5) RAC + Zn + Cr (RZC). Trace minerals were fed from d 0 to 63 to target 1 g of Zn/steer·d (KemTRACE Zn; Kemin Industries, Inc., Des Moines, IA) and 3 mg Cr/steer·d (KemTRACE Chromium; Kemin Industries, Inc.) for Zn and Cr treatments, respectively. Dry-rolled corn, 0.605 kg/steer, was removed from the diet and 400 mg RAC, per 0.605 kg of ground corn carrier, was top dressed per steer immediately following feed delivery to pens fed RAC. There were no effects ( ≥ 0.45) of trace mineral supplementation on DMI, ADG, or G:F before RAC feeding. There were also no treatment effects ( ≥ 0.46) over all 63 d of the trial on DMI, ADG, or G:F. Despite the lack of differences in live performance, steers fed RO and RC averaged 0.10 kg/d greater ( = 0.10) carcass ADG than steers fed RZC and CONT, while steers fed RZ were intermediate and not different. Steers fed RO had the greatest ( = 0.09) carcass G:F, while steers fed CONT had the least carcass G:F, 0.0875 and 0.0774, respectively. Steers fed RO and RC averaged 5.5 kg heavier ( = 0.09) HCW than steers fed RZC and CONT, while steers fed RZ were intermediate and not different. There were no treatment effects ( ≥ 0.32) on LM area, 12th rib fat, marbling score, KPH, carcass yield, or USDA yield grade and distribution. However, carcasses from steers fed RC had the greatest ( = 0.10) percentage grading USDA Select. There were no treatment effects ( ≥ 0.20) on shear force, intramuscular fat, pH, a*, and b*. Steaks from steers fed RO and RC had 11.4% greater ( = 0.08) cook loss than steaks from steers fed CONT and RZC

  3. Absorption spectroscopy setup for determination of whole human blood and blood-derived materials spectral characteristics

    NASA Astrophysics Data System (ADS)

    Wróbel, M. S.; Gnyba, M.; Milewska, D.; Mitura, K.; Karpienko, K.

    2015-09-01

    A dedicated absorption spectroscopy system was set up using tungsten-halogen broadband source, optical fibers, sample holder, and a commercial spectrometer with CCD array. Analysis of noise present in the setup was carried out. Data processing was applied to the absorption spectra to reduce spectral noise, and improve the quality of the spectra and to remove the baseline level. The absorption spectra were measured for whole blood samples, separated components: plasma, saline, washed erythrocytes in saline and human whole blood with biomarkers - biocompatible nanodiamonds (ND). Blood samples had been derived from a number of healthy donors. The results prove a correct setup arrangement, with adequate preprocessing of the data. The results of blood-ND mixtures measurements show no toxic effect on blood cells, which proves the NDs as a potential biocompatible biomarkers.

  4. Effect of cassava bioethanol by-product and crude palm oil in Brahman x Thai native yearling heifer cattle diets: II. Carcass characteristics and meat quality.

    PubMed

    Phoemchalard, Chirasak; Uriyapongson, Suthipong

    2015-12-01

    This experiment was conducted to determine the effects of cassava bioethanol by-product (CEP) and crude palm oil (CPO) on the carcass characteristics and meat quality of yearling heifer cattle. Eighteen crossbred Brahman × Thai heifers were randomly allotted to 2 × 3 factorial arrangement consisting of two levels of CEP (15 or 30 %, LCEP or HCEP) and 3 levels of CPO (0, 2, and 4 %). The results obtained showed that lean meat was greater (P < 0.05) in HCEP-fed cattle, but bone percentage and lean/bone ratio were less (P < 0.05) than LCEP-fed cattle. Carcass fat (P < 0.05) and fat content (P < 0.01) were significantly increased with levels of dietary CPO. Diets with 4 % CPO supplementation had better effects on redness (a*, P < 0.01) and chroma (C*, P < 0.001) values. In conclusion, up to 30 % CEP can be used to improve lean carcass and 4 % CPO can improve the redness of the meat. PMID:26292792

  5. Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs.

    PubMed

    Ekiz, Bulent; Ekiz, Elif Ergul; Kocak, Omur; Yalcintan, Hulya; Yilmaz, Alper

    2012-04-01

    Thirty Kivircik lambs were used to investigate effect of pre-slaughter treatment on certain haematological and biochemical parameters, carcass and meat quality characteristics. Lambs were divided into three treatments: 75 min transport and lairage for 18 h (TS-L18 h); 75 min transport and lairage for 30 min (TS-L30 min) and no pre-slaughter transport and lairage for 30 min (NTS). Treatment, as a main effect, did not influence haematological and biochemical parameters, but sampling time significantly affected these parameters, except total protein. Plasma cortisol concentration at exsanguination in TS-18 h, TS-30 min and NTS treatments were 117.34, 119.23 and 72.51 ng/ml, respectively. pH of longissimus dorsi muscle was higher in TS-L30 min than other treatments. TS-L30 min lambs had the highest shear force value, the lowest WHC and cooking loss. TS-L30 min treatment yielded the darkest meat immediately after cutting and 1 h later. Meat redness, yellowness and chroma values were similar in treatments. PMID:22197098

  6. Cytochemical characteristics of blood cells from Brazilian tortoises (Testudines: Testudinidae).

    PubMed

    Martins, G S; Alevi, K C C; Azeredo-Oliveira, M T V; Bonini-Domingos, C R

    2016-01-01

    The hematology of wild and captive animals is essential for obtaining details about species and represents a simple method of diagnosing disease and determining prognosis. Few studies have described the morphology of chelonian blood cells, which are more common in sea and freshwater turtle species. Thus, in order to further our understanding and recognition of different chelonian cells types, the present study aimed to describe blood cells from the two species of Brazilian tortoises, Chelonoidis carbonarius and C. denticulatus. Cytochemical analysis of tortoise blood tissue with Panótico®, made it possible to describe all the of the chelonian cell types (with the exception of thrombocytes): erythrocytes, agranular leukocytes (monocytes and lymphocytes), and granular leukocytes (eosinophils, heterophils, basophils, and azurophils). These data are of high importance for establishing hematological profiles of Brazilian tortoises and reptiles. Therefore, based on our results and on comparative analyses with data from the literature for other reptile species, we can conclude that the blood cells described for Brazilian tortoises are found in all species of reptiles that have been analyzed thus far, and may be characterized and used as a comparative parameter between different groups to evaluate the health status of these animals. PMID:27050968

  7. The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat

    PubMed Central

    Aliani, Michel; Ryland, Donna; Williamson, Jennifer; Rempel, Natalie

    2013-01-01

    Ingredients such as ascorbic acid used to preserve redness of the raw meat, and carnosine and ribose used for flavor improvement have been incorporated into minced meats to increase consumer acceptance. The objective of this study was to investigate the possible synergistic effect of ascorbic acid, carnosine, and ribose on the sensory and physico-chemical characteristics of minced bison meat. Samples included control (Co) ±1% carnosine (C), 0.1% ascorbic acid (A), 2% ribose (R) (w/w), and combinations of RC, RA, RCA in the same concentrations as the single ingredient samples. A trained sensory panel (n = 7) measured the intensity of the aromas and flavors of salty, sour, beef, and liver of the bison patties. A consumer acceptance panel (n = 59) evaluated color, aroma, flavor, texture, and overall acceptability of the patties. Hunterlab colorimetry, shear force, cook loss, and drip loss percentage were measured on the cooked patties, and color and pH on the raw patties. The sample containing 2% ribose (R), 1% carnosine (C), and 0.1% ascorbic acid (A) in combination (RCA) showed a significantly higher consumer acceptance for aroma, which could possibly be attributed to the high beef aroma intensity measured by the descriptive analysis panel. RCA had the highest color acceptance which may be related to the high a* value for the cooked sample. RCA also had high overall acceptance corresponding to “like slightly.” Raw and cooked color values, shear force, pH, cook loss and drip loss percentages, and aroma and flavor attribute intensities for RCA were not significantly different from the control sample. The synergistic effect of ribose, carnosine, and ascorbic acid may positively affect the aroma and color of minced bison meat leading to higher overall acceptability without compromising sensory and physico-chemical quality. PMID:24804026

  8. Characteristics of a nonocclusive pressure-regulated blood roller pump.

    PubMed

    Durandy, Yves

    2013-01-01

    For decades, extracorporeal life support (ECLS) systems have relied on pumps designed for short-term cardiopulmonary bypass. In the past, occlusive roller pumps were the standard. They are being progressively replaced by centrifugal pumps and devices developed specifically for ECLS. However, the ideal pump for long-term bypass is yet to be created. One interesting alternative is the Rhône-Poulenc 06 pump that is a nonocclusive pressure-regulated blood pump developed in France in the 1970s. This pump is composed of a double-stage rotor with three rollers at each level. The raceway tubing is stretched on the roller and pump occlusivity depends on the tension of the chamber on the rotor. The pump is able to deliver physiological blood flow values without generating dangerous negative or positive pressures. The specific design of the chamber allows the pump to generate a pulsatile flow, inducing minimal blood trauma, and to act as a bubble trap, making it inherently safe. This pump has been used for cardiopulmonary bypass, extracorporeal lung support, and more specifically single-lumen single-cannula venovenous membrane oxygenation for neonates, left-heart or right-heart assist, and venovenous bypass during liver transplant. In conclusion, this old-fashion pump is perfectly adapted for any kind of short- or long-term bypass. PMID:23305578

  9. Influence of different histidine sources and zinc supplementation of broiler diets on dipeptide content and antioxidant status of blood and meat.

    PubMed

    Kopeć, W; Jamroz, D; Wiliczkiewicz, A; Biazik, E; Pudlo, A; Hikawczuk, T; Skiba, T; Korzeniowska, M

    2013-01-01

    1. The objective of this study was to investigate how a diet containing spray-dried blood cells (SDBC) (4%) with or without zinc (Zn) would affect the concentration of two histidine heterodipeptides and the antioxidant status of broiler blood and breast muscles. 2. The study was carried out on 920 male Flex chickens randomly assigned to 4 dietary treatments: I - control, II - diet I with SDBC, III - diet I with SDBC and supplemented with Zn and IV - diet I supplemented with L-histidine. Birds were raised on floor littered with wood shavings, given free access to water and fed ad libitum. Performance indices were measured on d 1, 21 and 42. 3. The activity of antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase was analysed in plasma, erythrocytes and muscle tissue. The total antioxidant capacity of plasma and breast muscles was measured by 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, as well as by ferric reducing antioxidant power (FRAP). Carnosine/anserine content of meat and plasma were determined using HPLC. Diets and breast muscles were analysed for amino acid profile and selected microelement content. 4. Histidine supplementation of the diet increased glutathione peroxidase activity in plasma and superoxide dismutase activity in erythrocytes. Moreover, the addition of SDBC or pure histidine in the diet increased histidine dipeptide content and activated enzymatic and non-enzymatic antioxidant systems in chicken blood and muscles. However, it led to lower growth performance indices. 5. The enrichment of broiler diets with Zn increased the antioxidant potential and the activity of superoxide dismutase in plasma, which was independent of the histidine dipeptide concentration. Zn supplementation combined with SDBC in a broiler diet led to the increase of superoxide dismutase and glutathione peroxidase activity, but it did not affect the radical

  10. Occurrence and genetic characteristics of third-generation cephalosporin-resistant Escherichia coli in Swiss retail meat.

    PubMed

    Vogt, Debora; Overesch, Gudrun; Endimiani, Andrea; Collaud, Alexandra; Thomann, Andreas; Perreten, Vincent

    2014-10-01

    Prevalence and genetic relatedness were determined for third-generation cephalosporin-resistant Escherichia coli (3GC-R-Ec) detected in Swiss beef, veal, pork, and poultry retail meat. Samples from meat-packing plants (MPPs) processing 70% of the slaughtered animals in Switzerland were purchased at different intervals between April and June 2013 and analyzed. Sixty-nine 3GC-R-Ec isolates were obtained and characterized by microarray, PCR/DNA sequencing, Multi Locus Sequence Typing (MLST), and plasmid replicon typing. Plasmids of selected strains were transformed by electroporation into E. coli TOP10 cells and analyzed by plasmid MLST. The prevalence of 3GC-R-Ec was 73.3% in chicken and 2% in beef meat. No 3GC-R-Ec were found in pork and veal. Overall, the bla(CTX-M-1) (79.4%), bla(CMY-2) (17.6%), bla(CMY-4) (1.5%), and bla(SHV-12) (1.5%) β-lactamase genes were detected, as well as other genes conferring resistance to chloramphenicol (cmlA1-like), sulfonamides (sul), tetracycline (tet), and trimethoprim (dfrA). The 3GC-R-Ec from chicken meat often harbored virulence genes associated with avian pathogens. Plasmid incompatibility (Inc) groups IncI1, IncFIB, IncFII, and IncB/O were the most frequent. A high rate of clonality (e.g., ST1304, ST38, and ST93) among isolates from the same MPPs suggests that strains persist at the plant and spread to meat at the carcass-processing stage. Additionally, the presence of the blaCTX-M-1 gene on an IncI1 plasmid sequence type 3 (IncI1/pST3) in genetically diverse strains indicates interstrain spread of an epidemic plasmid. The bla(CMY-2) and bla(CMY-4) genes were located on IncB/O plasmids. This study represents the first comprehensive assessment of 3GC-R-Ec in meat in Switzerland. It demonstrates the need for monitoring contaminants and for the adaptation of the Hazard Analysis and Critical Control Point concept to avoid the spread of multidrug-resistant bacteria through the food chain. PMID:24773305

  11. BLOOD LEAD AND SECONDARY SEXUAL CHARACTERISTICS AND MENSES IN U.S. GIRLS

    EPA Science Inventory

    Blood Lead and Secondary Sexual Characteristics and Menses in U.S. Girls. *T. Wu, P. Mendola, and G.M. Buck (SUNY at Buffalo, Buffalo, NY 14214)

    Purpose: To investigate the association between blood lead and puberty (presence of public hair, breast development, and menarch...

  12. Thermal stress induces changes in gene expression and blood parameters in high and low feed efficiency meat quail.

    PubMed

    Gasparino, Eliane; Voltolini, Débora Marques; Del Vesco, Ana Paula; Marcato, Simara Marcia; Zancanela, Vittor; de Oliveira Grieser, Daiane; de Souza Khatlab, Angélica; Guimarães, Simone Eliza Facioni; de Oliveira Neto, Adhemar Rodriges

    2015-05-01

    In this study, we analysed markers of stress, plasma creatinine and T3 content, and insulin-like growth factor I (IGF-I), growth hormone receptor (GHR), uncoupling protein (UCP), adenine nucleotide translocase (ANT) and cytochrome c oxidase subunit III (COX III) mRNA expression in the liver and muscle of high (0.22 g/g) and low (0.14 g/g) feed efficiency (FE) meat quail at three different air temperatures, comfortable, heat and cold stress, for 24 h. High FE quail presented higher plasma T3 and lower creatinine levels. IGF-I mRNA expression was higher in the livers of high FE quail than in the livers of low FE quail under both comfortable and cold stress conditions. In the muscle, regardless of the environment, high FE birds showed higher IGF-I mRNA expression. High FE birds also showed higher GHR mRNA expression under comfortable conditions. Regarding the environment, higher expression was observed in birds at comfortable conditions, and lower expression in birds under heat stress. UCP mRNA expression in the liver was lower in high FE birds and higher under heat stress compared with the other conditions. Low and high FE birds showed greater ANT mRNA expression in the muscle under cold stress. Greater mRNA COX III expressions were observed in the liver and muscle of quails under comfortable conditions. Our results suggest that temperature affects the expression of genes related to growth and mitochondrial energy production, and quail with different FEs respond differently to environmental stimuli. In comfortable conditions, high FE animals show higher IGF-I mRNA expression and plasma T3 and lower creatinine content. PMID:25190104

  13. Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs

    PubMed Central

    Miar, Younes; Plastow, Graham; Bruce, Heather; Moore, Stephen; Manafiazar, Ghader; Kemp, Robert; Charagu, Patrick; Huisman, Abe; van Haandel, Benny; Zhang, Chunyan; McKay, Robert; Wang, Zhiquan

    2014-01-01

    Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex and batch), covariates (birth weight, cold carcass weight, and age), random effects (additive, litter and maternal) were fitted in the statistical models. A series of pairwise bivariate analyses were implemented in ASREML to estimate heritability, phenotypic, and genetic correlations between performance traits (n = 9) with meat quality (n = 25) and carcass (n = 19) traits. The animals had a pedigree compromised of 9,439 animals over 15 generations. Performance traits had low-to-moderate heritabilities (±SE), ranged from 0.07±0.13 to 0.45±0.07 for weaning weight, and ultrasound backfat depth, respectively. Genetic correlations between performance and carcass traits were moderate to high. The results indicate that: (a) selection for birth weight may increase drip loss, lightness of longissimus dorsi, and gluteus medius muscles but may reduce fat depth; (b) selection for nursery weight can be valuable for increasing both quantity and quality traits; (c) selection for increased daily gain may increase the carcass weight and most of the primal cuts. These findings suggest that deterioration of pork quality may have occurred over many generations through the selection for less backfat thickness, and feed efficiency, but selection for growth had no adverse effects on pork quality. Low-to-moderate heritabilities for performance traits indicate that they could be improved using traditional selection or genomic selection. The estimated genetic parameters for performance, carcass and meat quality traits may be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations. PMID:25350845

  14. Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress.

    PubMed

    Dai, S F; Gao, F; Xu, X L; Zhang, W H; Song, S X; Zhou, G H

    2012-01-01

    1. An experiment was conducted to evaluate the effects of dietary glutamine (Gln, 0 and 5 g/kg) and gamma-aminobutyric acid (GABA, 0 and 100 mg/kg) on raw breast meat colour, pH, composition and water-holding characteristic of broilers under cyclic heat stress (HS). 2. A total of 360 21-d-old Arbor Acres male chicks were randomly assigned to 5 treatment groups (6 replicates of 12 birds per cage). The positive control (PC) broilers were kept in a thermoneutral chamber (22-24°C) and fed on the basal diet. The other 4 groups were kept in a cyclic HS chamber (30-34°C) for 9 h (from 09:00 to 18:00). 3. A significant increase was observed in breast meat lightness at 28, 35 and 42 d; and pH values at 28, 35 and 42 d; while a significant decrease was observed in breast meat cooking loss (CL) and contents of moisture, crude protein (CP), crude fat (CF) and crude ash (CA) due to HS. 4. The supplementation with 0·5 g Gln/kg decreased lightness at 28, 35 and 42 d; while increasing redness at 28 d, yellowness at 35 d, contents of CP, CF and CA, thawing loss (TL) and drip loss (DL). The addition of 100 mg GABA/kg decreased lightness at 28 and 35 d, pH value at 28, 35 and 42 d, and TL; while increasing redness at 28 d, 35 and 42 d, contents of moisture, CP and CF. 5. The lightness, redness, and pH value; contents of moisture, CP, CF and CA; and TL, DL and CL of breast meat of broilers fed with the mixture of Gln and GABA under cyclic HS were similar to those of the broilers in the PC group. 6. Significant interactions were found between Gln and GABA for yellowness at 28 and 35 d; pH at 28, 35 and 42 d; moisture content, CP content, water-holding capacity and TL. 7. These results demonstrated that dietary Gln and GABA offer a potential nutritional strategy to prevent cyclic HS-related depression in broiler meat chemical composition and quality. PMID:23130582

  15. Optical methods for correction of oxygen-transport characteristics of blood and their biomedical applications

    NASA Astrophysics Data System (ADS)

    Zalesskaya, G. A.; Akulich, N. V.; Marochkov, A. V.; Laskina, O. V.; Mit'kovskaya, N. P.

    2010-07-01

    We have carried out a comprehensive analysis of the spectral characteristics of blood and blood components, gas-exchange and oximetry parameters for venous and arterial blood, central hemodynamic parameters, and the results of a complete blood count and chemistry panel before and after extracorporeal UV irradiation of the blood (UBI, ultraviolet blood irradiation) or intravenous exposure of blood to low-intensity emission from an He-Ne laser (LBI, laser blood irradiation). We have demonstrated the possibility of correcting the oxygentransport characteristics of blood by laser optical methods based on photodissociation of blood oxyhemoglobin. We have shown that the therapeutic effects initiated both by UBI and LBI are based on a single mechanism: a change in the balance between production of active oxygen species and their inhibition by antioxidants. The data obtained are of interest not only for studying the primary (molecular) mechanisms of action for photohemotherapy and their effect on processes occurring in the living body, but also can provide a basis for designing next-generation laser optical instruments and for development of not yet existing methods for assessing the therapeutic efficacy of photohemotherapy.

  16. Characterizing bovine adipocyte distribution and its relationship with carcass and meat characteristics using a finite mixture model.

    PubMed

    Cruz, G D; Strathe, A B; Rossow, H A; Fadel, J G

    2012-09-01

    The appreciation of adipose tissue complexity has initiated a new era of multifaceted investigations that continue to provide findings in adipocyte biology, but quantitative descriptions of adipocyte distribution are lacking. The first objective was to develop a finite mixture model to model adipocyte bimodal distribution and to correlate these estimates with carcass and meat characteristics. A secondary objective was to demonstrate within-animal observed variability in adipocyte cellularity. Steers were finished on a high-grain diet (n = 14) or grass (n = 16). One 12-cm thick LM steak from each steer was collected during harvest. A probability density function was developed that partitioned the cell diameter population into small and large populations and described the relative proportions of cells for each animal in these 2 distinct populations. Five parameters were estimated through the finite mixture model: the means (μ(1) and μ(2)) and SD (σ(1) and σ(2)) for the small and large adipocyte populations, respectively, and a proportion parameter (p) describing the proportion of the distribution of the smaller adipocyte populations. The proportion parameter for all animals tended to be different (P = 0.07) between groups with the grain presenting a p of 22.5 ± 12.5% and grass 16.2 ± 4.7%. The μ(2) was correlated with yield grade (YG, P = 0.04), and σ(2) with final BW, HCW, dressing percentage, YG, and quality grade score (P = 0.01). When correlating these parameters with the sensory data, μ(2) and σ(2) were correlated with tenderness (P ≤ 0.05), σ(1) and p with juiciness (P ≤ 0.05), and p with overall palatability (P = 0.01). Adipocyte cellularity variability was measured by examining the results from 5 randomly chosen steers from each group (grain and grass). In this subset, the μ(1) and p ranged from 32.1 to 46.1 μm and 1 to 27% for grass-finished steers, and ranged from 33.7 to 41.0 μm and 10 to 48% for grain-finished steers. The μ(2) and (1

  17. SID tryptophan levels and B6 vitamin supplementation do not change blood parameters, organ weights, carcass traits, and meat quality of barrows (70-100kg).

    PubMed

    Castilha, L D; Huepa, L M D; Fachinello, M R; Pozza, M S S; Vasconcellos, R S; Bonagurio, L P; Marcato, S M; Pozza, P C

    2016-08-01

    This study evaluated the effects of standardized ileal digestible (SID) tryptophan and B6 on blood parameters, organ weights, carcass traits, and longissimus lumborum quality of barrows (70-100kg). Sixty-four crossbred barrows averaging 70.77±2.07kg were distributed in a 4×2 factorial with four SID tryptophan levels (0.130, 0.155, 0.180, and 0.205%) and two B6 levels (1 and 5mg/kg) in eight replicates of one animal each. The meat lightness degree answered linearly (P=0.015) to SID tryptophan levels and the shear force answered quadratically (P=0.050), with estimates of a higher value (31.67N) at 0.163% SID tryptophan. Although B6 showed positive effects (P<0.05) on hot and cold carcass yields and pH24, it resulted in a negative effect (P<0.05) on ham weight and yield, and increased the drip loss and cooking fluid. The dietary SID tryptophan requirement for barrows (70-100kg) was not higher than 0.130% (4.07g/day) and did not change due to B6. PMID:27054283

  18. Effects of blood in veins of dragonfly wing on the vibration characteristics.

    PubMed

    Hou, Dan; Yin, Yajun; Zhao, Hongxiao; Zhong, Zheng

    2015-03-01

    How the blood in veins of dragonfly wing affects its vibration characteristics is investigated. Based on the experimental results of the wing's morphology and microstructures, including the veins, the membranes and the pterostigma, accurate three-dimensional finite element models of the dragonfly forewing are developed. Considering the blood in veins, the total mass, mass distribution and the moments of inertia of the wing are studied. The natural frequencies/modal shapes are analyzed when the veins are filled with and without blood, respectively. The based natural frequency of the model with blood (189 Hz) is much closer to the experimental result. Relative to bending modal shapes, the torsional ones are affected more significantly by the blood. The results in this article reveal the multi-functions of the blood in dragonfly wings and have important implications for the bionic design of flapping-wing micro air vehicles. PMID:25577611

  19. Optimizing Donor Selection for Public Cord Blood Banking: Influence of Maternal, Infant and Collection Characteristics on Cord Blood Unit Quality

    PubMed Central

    Page, Kristin M.; Mendizabal, Adam; Betz-Stablein, Brigid; Wease, Stephen; Shoulars, Kevin; Gentry, Tracy; Prasad, Vinod K.; Sun, Jessica; Carter, Shelly; Balber, Andrew E.; Kurtzberg, Joanne

    2013-01-01

    Background Banked unrelated donor umbilical cord blood (CB) has improved access to hematopoietic stem cell transplantation for patients without a suitably matched donor. In a resource-limited environment, ensuring that the public inventory is enriched with high-quality cord blood units (CBUs) addressing the needs of a diverse group of patients is a priority. Identification of donor characteristics correlating with higher CBU quality could guide operational strategies to increase the yield of banked high-quality CBUs. Methods Characteristics of 5267 CBUs donated to the Carolinas Cord Blood Bank, a public bank participating in the National Cord Blood Inventory, were retrospectively analyzed. Eligible CBUs, collected by trained personnel, were processed using standard procedures. Routine quality and potency metrics [post-processing total nucleated cell count (post-TNCC), CD34+, colony-forming units (CFUs)] were correlated with maternal, infant, and collection characteristics. Results High-quality CBUs were defined as those with higher post-TNCC (>1.25×109), and CD34+ + CFU in the upper quartile. Factors associated with higher CD34+ or CFU content included a shorter interval from collection to processing (<10 hours), younger gestational age (34–37 weeks; CD34++CFU) Caucasian race, higher birth weight (>3500grams) and larger collection volumes (>80ml). Conclusions We describe characteristics identifying high-quality CBUs, which can be used to inform strategies for CBU collection for public banks. Efforts should be made to prioritize collections from larger babies born before 38 weeks of gestation. CBUs should be rapidly transported to the processing laboratory. The lower quality of CBUs from non-Caucasian donors highlights the challenges of building a racially diverse public CB inventory. PMID:23711284

  20. Blood

    MedlinePlus

    ... solid part of your blood contains red blood cells, white blood cells, and platelets. Red blood cells (RBC) deliver oxygen from your lungs to your tissues and organs. White blood cells (WBC) fight infection and are part of your ...

  1. Numerical method of characteristics for one-dimensional blood flow

    NASA Astrophysics Data System (ADS)

    Acosta, Sebastian; Puelz, Charles; Rivière, Béatrice; Penny, Daniel J.; Rusin, Craig G.

    2015-08-01

    Mathematical modeling at the level of the full cardiovascular system requires the numerical approximation of solutions to a one-dimensional nonlinear hyperbolic system describing flow in a single vessel. This model is often simulated by computationally intensive methods like finite elements and discontinuous Galerkin, while some recent applications require more efficient approaches (e.g. for real-time clinical decision support, phenomena occurring over multiple cardiac cycles, iterative solutions to optimization/inverse problems, and uncertainty quantification). Further, the high speed of pressure waves in blood vessels greatly restricts the time step needed for stability in explicit schemes. We address both cost and stability by presenting an efficient and unconditionally stable method for approximating solutions to diagonal nonlinear hyperbolic systems. Theoretical analysis of the algorithm is given along with a comparison of our method to a discontinuous Galerkin implementation. Lastly, we demonstrate the utility of the proposed method by implementing it on small and large arterial networks of vessels whose elastic and geometrical parameters are physiologically relevant.

  2. Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina.

    PubMed

    Orellana, Carlos; Peña, F; García, A; Perea, J; Martos, J; Domenech, V; Acero, R

    2009-01-01

    The purpose of this study was to characterize and compare the carcass characteristics, cholesterol concentration, fatty acid composition of intramuscular fat and subcutaneous fat, and meat quality of Criollo Argentino and Braford steers reared in an extensive system, without supplementation, and slaughtered at approximately 400kg live weight. The Braford steers had greater (P<0.05) carcass weight, yield, conformation score, marbling degree, fat thickness and fatness score than Criollo Argentino steers. The tissue composition of the 10th rib was: 68.1% vs. 63.6% muscle, 23.9% vs. 20.4% bone and 8.2% vs. 16.3% fat for the Criollo Argentino and Braford breeds, respectively. The meat of Longissimus muscle from Braford steers was lighter, redder, yellower and more tender than that from Criollo Argentino steers. The meat of Longissimus muscle from Braford steers had a higher fat content, similar protein and ash contents and a lower (P⩽0.001) cholesterol concentration than that from Criollo Argentino steers. The subcutaneous depot was the most saturated, while the intramuscular fat had the most polyunsaturated fatty acids. Intramuscular fat showed the highest ∑h fatty acids, and PUFA/SFA and n-6/n-3 ratios and for MUFA/SFA, 16:0/18:0 and h/H ratios were not significantly different between adipose tissue depots. The influence of breed on the fatty acid profile varies among adipose tissues. In general, both intramuscular fat and subcutaneous fat from Criollo steers contained more unsaturated fatty acids and less saturated fatty acids, than did fat from Braford steers. PMID:22063962

  3. Prevalence and characteristics of methicillin-resistant coagulase-negative staphylococci from livestock, chicken carcasses, bulk tank milk, minced meat, and contact persons

    PubMed Central

    2011-01-01

    Background Methicillin-resistant coagulase-negative staphylococci (MR-CNS) are of increasing importance to animal and public health. In veterinary medicine and along the meat and milk production line, only limited data were so far available on MR-CNS characteristics. The aim of the present study was to evaluate the prevalence of MR-CNS, to identify the detected staphylococci to species level, and to assess the antibiotic resistance profiles of isolated MR-CNS strains. Results After two-step enrichment and growth on chromogenic agar, MR-CNS were detected in 48.2% of samples from livestock and chicken carcasses, 46.4% of samples from bulk tank milk and minced meat, and 49.3% of human samples. Using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS), 414 selected MR-CNS strains belonged to seven different species (S. sciuri, 32.6%; S. fleurettii, 25.1%; S. haemolyticus, 17.4%; S. epidermidis, 14.5%, S. lentus, 9.2%; S. warneri, 0.7%; S. cohnii, 0.5%). S. sciuri and S. fleurettii thereby predominated in livestock, BTM and minced meat samples, whereas S. epidermidis and S. haemolyticus predominated in human samples. In addition to beta-lactam resistance, 33-49% of all 414 strains were resistant to certain non-beta-lactam antibiotics (ciproflaxacin, clindamycin, erythromycin, tetracycline). Conclusions A high prevalence of MR-CNS was found in livestock production. This is of concern in view of potential spread of mecA to S. aureus (MRSA). Multiresistant CNS strains might become an emerging problem for veterinary medicine. For species identification of MR-CNS isolated from different origins, MALDI-TOF MS proved to be a fast and reliable tool and is suitable for screening of large sample amounts. PMID:21272304

  4. The effect of chicken blood and its components on wastewater characteristics and sewage surcharges.

    PubMed

    Garcia, R A; Nieman, C M; Haylock, R A; Rosentrater, K A; Piazza, G J

    2016-08-01

    Local wastewater treatment authorities levy surcharges from their non-residential customers that are based, in part, on the concentration of various pollutants in the customer's wastewater. Blood has long been recognized as the most potent contributor to pollutant loads in chicken processing plant wastewater. Quantification of the impact of blood on wastewater characteristics and sewage surcharges is hindered by lack of information on specific characteristics of chicken blood, and by the highly variable methods used by local authorities for calculating surcharges. In this study, the most commonly used wastewater characteristics are determined for whole chicken blood as well as its individual components. The characteristics measured include biochemical oxygen demand, chemical oxygen demand, total suspended solids, fats oil and grease, total Kjeldahl nitrogen, ammonia, and total phosphorus. Sewage surcharge calculation methods were collected from 71 local wastewater authorities. The results show all components of the blood to be extremely high-strength pollutants. The impact of blood on sewage surcharges is shown to be highly variable depending on the rates applied by the local authority. PMID:27038423

  5. Effects of feeding intensity and time on feed on performance, carcass characteristics and meat quality of Simmental bulls.

    PubMed

    Sami, A S; Augustini, C; Schwarz, F J

    2004-06-01

    Seventy two Simmental bulls, weighing 489 kg and approximately 15 months old fed extensively or intensively on maize silage and concentrate mixture for 100 or 138 days, were divided into four groups to assess the effect of time on feed and feeding intensity on the performance, carcass and meat quality traits. Bulls intensively fed for 138 days before slaughter had higher final body weight (673.7 kg) compared with the other three groups (610.6 kg, as overall mean). Intensive feeding significantly increased the average daily gain (1371 g/day) and improved the feed efficiency (6.95 kg DM/kg gain) compared with extensive feeding (943 g/day and 7.97 kg DM/kg gain). No significant differences were detected by time on feed. Hot carcass and kidney fat weights were significantly higher for intensively fed bulls compared with extensive ones. Dressing percentage significantly increased for 138 day groups compared with 100 day groups. Carcass conformation and fatness scores significantly improved by intensive feeding. L and b(*) values were not affected by time on feed or feeding intensity. Slaughtering after 138 days on feed significantly elevated the meat redness value (a(*)). Intensive feeding significantly decreased moisture and increased fat content of the longissimus dorsi muscle. Shear force, collagen content, juiciness, flavour and sarcomere length did not differ by time on feed or feeding intensity, while inconsistent effects were observed on tenderness and solubility of collagen. PMID:22061314

  6. Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls.

    PubMed

    Teke, Bulent; Akdag, Filiz; Ekiz, Bulent; Ugurlu, Mustafa

    2014-01-01

    The objective of this study was to determine the effects of three lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH(ult) decreased (P<0.05). Bulls lairaged for 24 h had lower L*, b* and H* values than those lairaged for 48 h and 72 h (P<0.05). The effect of lairage time on WHC, cooking loss and Warner-Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH(ult). In conclusion, 72 h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality. PMID:23916957

  7. Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.

    PubMed

    Medina, Milagros; Antequera, Teresa; Ruiz, Jorge; Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad

    2015-10-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (-20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content, an increase in lipid oxidation indicators, and an intense browning of nuggets surface. The use of flank up to a 75% of the total meat in the formula led to higher fat contents and higher polyunsaturated fatty acid proportions in fried nuggets. This made them more prone to get oxidized during the freezing storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46-3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable prefried frozen lamb nuggets, which constitutes an opportunity for adding value to the whole lamb value chain. PMID:25209358

  8. The phenotypic and functional characteristics of umbilical cord blood and peripheral blood natural killer cells.

    PubMed

    Verneris, Michael R; Miller, Jeffrey S

    2009-10-01

    Allogeneic hematopoietic cell transplantation can be curative for patients with high-risk acute leukaemia. Umbilical cord blood (UCB) is an increasingly used source of allogeneic stem cells for patients who are in need of a transplant, but do not have a sibling donor. This review highlights the similarities and differences between the natural killer (NK) cells obtained from adult peripheral blood (PB) and UCB. These two cell sources show similar percentages of NK cells, including the major CD56(dim) and CD56(bright) subpopulations. UCB also contains an additional CD56-CD16+ subset, not typically found in PB. In addition, there are a number of progenitor cell populations in UCB that can give rise to NK cells. Some studies showed that UCB NK cells express a relatively higher percentage of inhibitory receptors (CD94/NKG2A and killer-cell immunoglobulin-like receptors) and less adhesion molecules. Resting UCB NK cells also show significantly less cytotoxicity compared to PB NK cells. However, following cytokine stimulation, the cytotoxicity of UCB NK cells can be rapidly increased to levels that are comparable to PB NK cells. Activation and expansion protocols for UCB NK cells are briefly reviewed. Lastly, we outline the early use of UCB NK cells in clinical trials. PMID:19796267

  9. Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on carcass traits and meat quality characteristics.

    PubMed

    Gamero-Negrón, Rafael; Sánchez del Pulgar, José; Ventanas, Jesús; García, Carmen

    2015-01-01

    The aim of this study was to assess the effect of immune-spaying on production traits and meat quality characteristics of fresh loin (longissimus dorsi) by comparing 3 groups of Iberian×Duroc females (N=12 per batch): surgically spayed, immune-spayed and entire females. Carcass traits and physicochemical parameters, including fatty acid profile, were investigated. The only carcass trait significantly affected by castration was the ham fat thickness, where both immune-spayed and surgically spayed females showed higher values against entire females (57±9.5mm, 62±2.5mm and 51±10.1mm, respectively; p<0.05). Furthermore, there were no significant differences in the quality parameters of fresh meat. These results are important regarding animal welfare, since in Europe, there is a plan to voluntarily end the surgical castration of pigs by 2018. Therefore, with an adequate vaccination protocol, immune-spaying might represent a good alternative to surgical spaying. The reliability of immune-spaying over long periods should be evaluated. PMID:25443969

  10. Fattening performance, carcass traits and meat quality characteristics of calves sired by Charolais, Simmental and Eastern Anatolian Red sires mated to Eastern Anatolian Red dams.

    PubMed

    Ozlütürk, Abdülkadir; Tüzemen, Naci; Yanar, Mete; Esenbuga, Nurinisa; Dursun, Ensar

    2004-07-01

    Comparisons were made among calves sired by Charolais (C), Simmental (S) and Eastern Anatolian Red (EAR) breeds of bulls for fattening, carcass and meat quality traits when mated to EAR dams. C- and S-sired calves had 43.1% and 36.4% higher daily weight gain, 44.5% and 43.9% heavier final weight in fattening, respectively. Calves produced by C sires had best feed efficiency value (6.51 vs. 7.44 and 7.22) compared to the S and EAR sire breed groups. Carcasses of C- and S-sired calves had heavier weight, higher dressing percentage and greater Longissimus dorsi (LD) muscle area than those of EAR-sired calves. USDA yield grades were lower (P<0.01) for carcasses from C and S sires, and highest for carcasses from EAR calves. C-sired calves received higher (P<0.01) ratings for panel tenderness score, lower shear force value and number of chews before swallow than S- and EAR-sired progeny. Overall results of the study suggested that fattening performance, carcass and meat quality characteristics might be considerably improved by using C sires in the crossbreeding program as sire breed. PMID:22061521

  11. A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis

    PubMed Central

    Lorenzo, José M.; Purriños, Laura; Carballo, Javier

    2016-01-01

    The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. For this work, a total of 24 foals (8 from FES and 16 from SES) were used. Samples were evaluated by eight panelists for eight sensory attributes: colour, marbling, odour intensity, sweetness, springiness, hardness, chewiness, and juiciness. Data were analyzed using a GPA to minimize differences among testers. Highly appreciated sensory properties (odour intensity, red colour, marbling, and juiciness) were mostly associated with foals from the Semi-Extensive System. On the other hand, the three groups studied (FES, 1.5SES, and 3SES) were clearly recognized by panelists on the consensus configuration and they were clearly separated on the map. This study concluded that sensory characteristics of foal meat from a Semi-Extensive Production System with a finishing diet of 3 kg concentrate were more preferable than the other ones. PMID:27006978

  12. A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis.

    PubMed

    Lorenzo, José M; Purriños, Laura; Carballo, Javier

    2016-01-01

    The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. For this work, a total of 24 foals (8 from FES and 16 from SES) were used. Samples were evaluated by eight panelists for eight sensory attributes: colour, marbling, odour intensity, sweetness, springiness, hardness, chewiness, and juiciness. Data were analyzed using a GPA to minimize differences among testers. Highly appreciated sensory properties (odour intensity, red colour, marbling, and juiciness) were mostly associated with foals from the Semi-Extensive System. On the other hand, the three groups studied (FES, 1.5SES, and 3SES) were clearly recognized by panelists on the consensus configuration and they were clearly separated on the map. This study concluded that sensory characteristics of foal meat from a Semi-Extensive Production System with a finishing diet of 3 kg concentrate were more preferable than the other ones. PMID:27006978

  13. Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica.

    PubMed

    Rodriguez, Julio; Unruh, John; Villarreal, Milton; Murillo, Olger; Rojas, Sailim; Camacho, Jorge; Jaeger, John; Reinhardt, Chris

    2014-03-01

    Forty-eight male calves (3/4 Brahman×1/4 Charolais) were used to determine carcass cutability and meat tenderness of Longissimus lumborum (LL), Gluteus medius (GM), Semitendinosus (ST) and Psoas major (PM) steaks from lighter weight carcasses of bulls and steers castrated at 3, 7, or 12 mo of age grown under tropical pasture conditions. Steaks from steers had lower (more tender) LL Warner-Bratzler shear force (WBSF) values than those from bulls. Steaks from steers castrated at 3 mo had lower GM WBSF than those from bulls. For PM steaks, those aged 28 d had lower WBSF than those aged 2d. Steaks aged 28 d had the lowest LL and GM WBSF and steaks aged 2d had the highest LL, GM, and ST WBSF. Castration at younger ages is recommended because it provides improvement in LL and GM tenderness over bulls with no differences in carcass traits or subprimal yields. PMID:24342184

  14. Community Characteristics are Associated with Blood Pressure Levels in a Racially Integrated Community.

    PubMed

    Samuel, L J; Thorpe, R J; Bower, K M; LaVeist, T A

    2015-06-01

    Community problems have been associated with higher, and community resources and social cohesion with lower, blood pressure. However, prior studies have not accounted for potential confounding by residential racial segregation. This study tested associations between community characteristics and blood pressure levels and prevalent hypertension in a racially integrated community. The Exploring Health Disparities in Integrated Communities Study measured blood pressure in residents of two contiguous racially integrated and low-income US Census Tracts. Community characteristics included a standardized community problem score and binary indicators for community social cohesion, having a community leader available, and having at least one community resource observed on the participant's block. In adjusted models, greater community problems and proximity to resources were associated with lower systolic (β = -2.020, p = 0.028; β = -4.132, p = 0.010) and diastolic (β = -1.261, p = 0.038; β = -2.290, 0.031) blood pressure, respectively, among whites (n = 548). Social cohesion was associated with higher systolic (β = 4.905, p = 0.009) and diastolic blood pressure (β = 3.379, p = 0.008) among African Americans (n = 777). In one racially integrated low-income community, community characteristics were associated with blood pressure levels, and associations differed by race. Directions of associations for two findings differed from prior studies; greater community problem was associated with lower blood pressure in whites and community social cohesion was associated with higher blood pressure in African Americans. These findings may be due to exposure to adverse environmental conditions and hypertensive risk factors in this low-income community. PMID:25665523

  15. Identification of characteristic molecular signature for volatile organic compounds in peripheral blood of rat

    SciTech Connect

    Kim, Jeong Kyu; Jung, Kwang Hwa; Noh, Ji Heon; Eun, Jung Woo; Bae, Hyun Jin; Xie, Hong Jian; Jang, Ja-June; Ryu, Jae Chun; Park, Won Sang; Lee, Jung Young; Nam, Suk Woo

    2011-01-15

    In a previous report we demonstrated that the transcriptomic response of liver tissue was specific to toxicants, and a characteristic molecular signature could be used as an early prognostic biomarker in rats. It is necessary to determine the transcriptomic response to toxicants in peripheral blood for application to the human system. Volatile organic compounds (VOCs) comprise a major group of pollutants which significantly affect the chemistry of the atmosphere and human health. In this study we identified and validated the specific molecular signatures of toxicants in rat whole blood as early predictors of environmental toxicants. VOCs (dichloromethane, ethylbenzene, and trichloroethylene) were administered to 11-week-old SD male rats after 48 h of exposure, peripheral whole blood was subjected to expression profiling analysis. Unsupervised gene expression analysis resulted in a characteristic molecular signature for each toxicant, and supervised analysis identified 1,217 outlier genes as distinct molecular signatures discerning VOC exposure from healthy controls. Further analysis of multi-classification suggested 337 genes as early detective molecular markers for three VOCs with 100% accuracy. A large-scale gene expression analysis of a different VOC exposure animal model suggested that characteristic expression profiles exist in blood cells and multi-classification of this VOC-specific molecular signature can discriminate each toxicant at an early exposure time. This blood expression signature can thus be used as discernable surrogate marker for detection of biological responses to VOC exposure in an environment.

  16. Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls.

    PubMed

    Cozzi, G; Prevedello, P; Stefani, A L; Piron, A; Contiero, B; Lante, A; Gottardo, F; Chevaux, E

    2011-08-01

    The study aimed at comparing three strategies of supplementing selenium (Se) during the finishing period of Charolais young bulls: (1) administration of sodium selenite throughout the finishing (NaSe); (2) administration of an Se-enriched yeast strain (Saccharomyces cerevisiae NCYC R397) throughout the finishing (Se-Y); (3) administration of sodium selenite for 140 days replaced by Se-enriched yeast during the last 70 days of finishing (Switch). Eighty-four young bulls (mean initial BW=434.2±31.9 kg; mean age=382±52 days) were stratified by live weight and equally assigned to one of three Se treatments. Experimental groups were fed the same diets and the inclusion rate of the different treatments was targeted to achieve 0.3 mg of Se/kg of dry matter (DM) in the complete feed. The average daily gain of bulls was 1.36 kg/d and no differences due to Se treatment were recorded. Dry matter intake and feed conversion ratio were not affected by Se treatment resulting in, on average, 10.3 kg/d and 7.65, respectively. Repeated blood samples were taken at days 0, 120, 180 and 210 of finishing to assess the Se status of the animals. As compared to NaSe, both organic Se treatments (Se-Y and Switch) increased plasma Se in the last two sampling sessions according to a significant treatment×time interaction (P<0.001). A similar trend was observed for serum total antioxidant status of the young bulls, whereas there was only a significant time effect (P<0.001) on glutathione peroxidase activity that was raised by all Se treatments. The finishing period lasted 210 days and at the abattoir there were no differences across Se treatments in carcass weight and dressing percentage. A higher Se content in the Longissimus thoracis (LT) muscle was instead observed in Se-Y samples as compared with NaSe (0.85 v. 0.47 mg/kg DM; P<0.05). Meat quality evaluation was carried out on LT samples after 6 and 11 days of ageing under a vacuum package. Regardless of ageing time, meat from young bulls

  17. Trends in sociodemographic and behavioral characteristics of HIV antibody-positive blood donors.

    PubMed

    Cleary, P D; Van Devanter, N; Rogers, T F; Singer, E; Avorn, J; Pindyck, J

    1991-01-01

    This paper describes the sociodemographic characteristics of people who donated blood to the New York Blood Center between April 1985 and February 1988 and tested positive for antibodies to HIV. Information on HIV-related risk factors and knowledge of blood screening is presented for seropositive donors who participated in an evaluation study. The most commonly reported risk factor among men was sexual contact with another man, and many of the male seropositive donors reported sex with an intravenous (IV) drug user or use of IV drugs. The proportion of men reporting sexual contact with another man decreased over the period of the study, and the proportion reporting use of IV drugs or sex with an IV drug user increased. Awareness of blood screening for HIV antibodies increased over the study period. The greatest increase was among those donating for transfusion, but only about a quarter of seropositive donors used the confidential unit exclusion (CUE) process. PMID:2036292

  18. Meat traditions. The co-evolution of humans and meat.

    PubMed

    Leroy, Frédéric; Praet, Istvan

    2015-07-01

    The debate on the future of meat centres on recent environmental, economical, ethical, and health issues, whereas historical dimensions are all too often overlooked. The fiery discussions are nevertheless affected by an underlying legacy of "meat traditions" and accompanying hunting, slaughtering, eating, and sharing activities, rituals, and rites. Eating meat is a biocultural activity. Therefore, a closer inspection of the evolutionary, collective, and semiotic aspects of meat in human societies is required. This study ventures such an exploration based on a heuristic model inspired by Maslow's pyramid of needs, distinguishing between physiological, security, community, value, and holistic levels. Besides the potential relevance of an innate craving, it is argued that meat has interfered with the development of fundamental human characteristics, both as a physical and conceptual resource. This relates, amongst others, to elements of gender differentiation, cooperation and reciprocity, social stratification and power, religion, cultural expression, and identity. As such, meat traditions provide a basis for evolutionary and long-term social processes, on which more recent and shallow courses of action are superposed, affecting contemporary behaviour. Several research questions were identified to further explore and anticipate the impact of meat on human populations and their societal and economic functioning. PMID:25794684

  19. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.

    PubMed

    Serdaroğlu, Meltem; Öztürk, Burcu; Urgu, Müge

    2016-07-01

    In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems. PMID:26995773

  20. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

    PubMed

    Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo

    2015-07-01

    The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages. PMID:25839884

  1. Blood

    MedlinePlus

    ... fight infection and are part of your body's defense system. Platelets help blood to clot when you have a cut or wound. Bone marrow, the spongy material inside your bones, makes new blood cells. Blood cells ...

  2. Egg characteristics and hatch performance of Athens Canadian Random Bred 1955 meat-type chickens and 2013 Cobb 500 broilers.

    PubMed

    Collins, K E; McLendon, B L; Wilson, J L

    2014-09-01

    Athens Canadian Random Bred (ACRB) chickens, a 1955 meat-type control strain, were incubated with the 2013 Cobb 500 broiler to determine differences in egg composition, conductance values, incubation duration, hatch performance, and yolk utilization. Unincubated ACRB eggs had greater percentage solids than Cobb 500 eggs. The ACRB eggs had a greater solid portion as yolk, whereas the Cobb 500 devoted more solid percentage to albumen. Percentage shell was not different between the strains, but ACRB eggs had 2.7% greater percentage moisture loss after 18 d of incubation than Cobb 500 eggs. Conductance, conductance constant, and conductance standardized to a 100 g egg weight basis were all higher for ACRB eggs than Cobb 500 eggs at 12 and 18 d of incubation. The Cobb 500 chicks hatched 6 h earlier than ACRB chicks. The Cobb 500 incubation duration was 498 h, and the ACRB incubation duration was 504 h. There was no difference between the strains for percentage infertile eggs, embryonic mortality, hatchability, or salable chicks. The ACRB chicks hatched with a smaller dried residual yolk sac as a percentage of chick weight compared with the Cobb 500. Both strains had an average relative yolk-free chick weight of 61% of average initial egg weight. Thus the Cobb 500 eggs had decreased gas exchange across the eggshell, which may have contributed to the earlier hatch and decreased yolk utilization. Modern Cobb 500 broiler embryonic metabolism appears to have either become more dependent on albumen rather than yolk or has become more efficient with yolk reserves during development. Broiler hatch performance does not appear to have changed over the past 58 yr. PMID:25002554

  3. Dispersion characteristics of blood during nanoparticle assisted drug delivery process through a permeable microvessel.

    PubMed

    Shaw, Sachin; Ganguly, Suvankar; Sibanda, Precious; Chakraborty, Suman

    2014-03-01

    Nanoparticle assisted drug delivery holds considerable promise as a means of next generation of medicine that allows for the intravascular delivery of drugs and contrast agents. We analyze the dispersion characteristics of blood during a nanoparticle-assisted drug delivery process through a permeable microvessel. The contribution of molecular and convective diffusion is based on Taylor's theory of shear dispersion. The aggregation of red blood cells in blood flowing through small tubes (less than 40 μm) leads to the two-phase flow with a core of rouleaux surrounded by a cell-depleted peripheral layer. The core region models as a non-Newtonian Casson fluid and the peripheral region acts as a Newtonian fluid. We investigate the influence of the nanoparticle volume fraction, the permeability of the blood vessel, pressure distribution, yield stress and the radius of the nanoparticle on the effective dispersion. We show that the effective diffusion of the nanoparticles reduces with an increase in nanoparticle volume fraction. The permeability of the blood vessels increases the effective dispersion at the inlet. The present study contributes to the fundamental understanding on how the particulate nature of blood influences nanoparticle delivery, and is of particular significance in nanomedicine design for targeted drug delivery applications. PMID:24406843

  4. Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

    PubMed

    Cofrades, S; López-López, I; Solas, M T; Bravo, L; Jiménez-Colmenero, F

    2008-08-01

    The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P<0.05), and springiness and cohesiveness were lower (P<0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori. PMID:22063041

  5. Effect of Blood Donor Characteristics on Transfusion Outcomes: A Systematic Review and Meta-Analysis.

    PubMed

    Chassé, Michaël; McIntyre, Lauralyn; English, Shane W; Tinmouth, Alan; Knoll, Greg; Wolfe, Dianna; Wilson, Kumanan; Shehata, Nadine; Forster, Alan; van Walraven, Carl; Fergusson, Dean A

    2016-04-01

    Optimal selection of blood donors is critical for ensuring the safety of blood products. The current selection process is concerned principally with the safety of the blood donor at the time of donation and of the recipient at the time of transfusion. Recent evidence suggests that the characteristics of the donor may affect short- and long-term transfusion outcomes for the transfused recipient. We conducted a systematic review with the primary objective of assessing the association between blood donor characteristics and red blood cell (RBC) transfusion outcomes. We searched MEDLINE, EMBASE, and Cochrane Central databases and performed manual searches of top transfusion journals for all available prospective and retrospective studies. We described study characteristics, methodological quality, and risk of bias and provided study-level effect estimates and, when appropriate, pooled estimates with 95% confidence intervals using the Mantel-Haenszel or inverse variance approach. The overall quality of the evidence was graded using Grading of Recommendations Assessment, Development and Evaluation (GRADE) methodology. From 6121 citations identified by our literature search, 59 studies met our eligibility criteria (50 observational, 9 interventional). We identified the evaluation of association of 17 donor characteristics on RBC transfusion outcome. The risk of bias and confounding of the included studies was high. The quality of evidence was graded as very low to low for all 17 donor characteristics. Potential associations were observed for donor sex with reduced survival at 90 days and 6 months in male recipients that receive donated blood from females (hazard ratio 2.60 [1.09, 6.20] and hazard ratio 2.40 [1.10, 5.24], respectively; n = 1), Human Leukocyte Antigen - antigen D Related (HLA-DR) selected transfusions (odds ratio [OR] 0.39 [0.15, 0.99] for the risk of transplant alloimmunization, n = 9), presence of antileukocyte antibodies (OR 5.84 [1.66, 20.59] for risk

  6. Morphologic and cytochemical characteristics of green turtle (Chelonia mydas) blood cells

    USGS Publications Warehouse

    Work, T.M.; Raskin, R.E.; Balazs, G.H.; Whittaker, S.D.

    1998-01-01

    Objective - To identify and characterize blood cells from free-ranging Hawaiian green turtles, Chelonia mydas. Sample Population - 26 green turtles from Puako on the island of Hawaii and Kaneohe Bay on the island of Oahu. Procedure - Blood was examined, using light and electron microscopy and cytochemical stains that included benzidine peroxidase, chloroacetate esterase, alpha naphthyl butyrate esterase, acid phosphatase, Sudan black B, periodic acid-Schiff, and toluidine blue. Results - 6 types of WBC were identified: lymphocytes, monocytes, thrombocytes, heterophils, basophils, and eosinophils (small and large). Morphologic characteristics of mononuclear cells and most granulocytes were similar to those of cells from other reptiles except that green turtles have both large and small eosinophils. Conclusions - Our classification of green turtle blood cells clarifies imporoper nomenclature reported previously and provides a reference for future hematologic studies in this species.

  7. Blood flow characteristics in the ascending aorta after TAVI compared to surgical aortic valve replacement.

    PubMed

    Trauzeddel, Ralf Felix; Löbe, Ulrike; Barker, Alex J; Gelsinger, Carmen; Butter, Christian; Markl, Michael; Schulz-Menger, Jeanette; von Knobelsdorff-Brenkenhoff, Florian

    2016-03-01

    Ascending aortic blood flow characteristics are altered after aortic valve surgery, but the effect of transcatheter aortic valve implantation (TAVI) is unknown. Abnormal flow may be associated with aortic and cardiac remodeling. We analyzed blood flow characteristics in the ascending aorta after TAVI in comparison to conventional stented aortic bioprostheses (AVR) and healthy subjects using time-resolved three-dimensional flow-sensitive cardiovascular magnetic resonance imaging (4D-flow MRI). Seventeen patients with TAVI (Edwards Sapien XT), 12 with AVR and 9 healthy controls underwent 4D-flow MRI of the ascending aorta. Target parameters were: severity of vortical and helical flow pattern (semiquantitative grading from 0 = none to 3 = severe) and the local distribution of systolic wall shear stress (WSSsystole). AVR revealed significantly more extensive vortical and helical flow pattern than TAVI (p = 0.042 and p = 0.002) and controls (p < 0.001 and p = 0.001). TAVI showed significantly more extensive vortical flow than controls (p < 0.001). Both TAVI and AVR revealed marked blood flow eccentricity (64.7 and 66.7 %, respectively), whereas controls showed central blood flow (88.9 %). TAVI and AVR exhibited an asymmetric distribution of WSSsystole in the mid-ascending aorta with local maxima at the right anterior aortic wall and local minima at the left posterior wall. In contrast, controls showed a symmetric distribution of WSSsystole along the aortic circumference. Blood flow was significantly altered in the ascending aorta after TAVI and AVR. Changes were similar regarding WSSsystole distribution, while TAVI resulted in less helical and vortical blood flow. PMID:26493195

  8. Performance and blood parameters when lambs and meat-goat kids were finished on pasture with and without whole cottonseed (Gossypium hirsutum) supplementation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated forage production patterns, weight gains, and health patterns when lambs (Ovis aries) and meat goat (Caprus hircus) kids were finished on a mixed sward of orchardgrass (Dactylis glomerata L.), red clover (Trifolium pratense L.), and white clover (Trifolium repens L.) with (SUP) and with...

  9. Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (Black-boned and Thai native) and imported extensive breeds (Bresse and Rhode Island red).

    PubMed

    Jaturasitha, S; Srikanchai, T; Kreuzer, M; Wicke, M

    2008-01-01

    This study examined the effects of 4 genotypes of chicken, all suitable for extensive fattening, on carcass and meat quality using 320 chickens divided into 4 equally sized groups. The comparison included 2 indigenous chicken strains from Thailand, Black-boned and Thai native (Thai), and 2 imported chicken breeds, Bresse and Rhode Island Red (Rhode, a layer breed). The animals were fed until 16 wk of age. Breast (pectoralis major) and thigh (biceps femoris) muscles were studied in detail. Chickens of the imported breeds were heavier at slaughter than indigenous strains, especially Black-boned chickens. Proportions of retail cuts with bones were similar among genotypes, whereas deboned breast meat and lean:bone ratio were lowest in the layer breed (Rhode). The meat of the Black-boned chickens was darker than that of the other genotypes. Thai and Rhode chickens had a particularly yellow skin. The ratio of red and intermediate to white fibers was higher in the thigh muscle, and the diameter of all muscle fiber types in both muscles was smaller in the indigenous compared with the imported breeds. The meat of the 2 indigenous Thai strains had lower contents of fat and cholesterol compared with that of the imported breeds, especially relative to the Rhode chickens (thigh meat). The meat of the indigenous origins, especially of the Thai chickens, was higher in shear force and collagen content (thigh only) than meat of the imported breeds. The meat lipids of the Thai chickens had particularly high proportions of n-3 fatty acids and a favorably low n-6/n-3 fatty acid ratio compared with the other genotypes. In conclusion, meat of indigenous chickens has some unique features and seems to have more advantages over imported breeds than disadvantages, especially when determined for a niche market serving consumers who prefer chewy, low-fat chicken meat. PMID:18079466

  10. Baseline characteristics of African Americans in the Systolic Blood Pressure Intervention Trial.

    PubMed

    Still, Carolyn H; Craven, Timothy E; Freedman, Barry I; Van Buren, Peter N; Sink, Kaycee M; Killeen, Anthony A; Bates, Jeffrey T; Bee, Alberta; Contreras, Gabriel; Oparil, Suzanne; Pedley, Carolyn M; Wall, Barry M; White, Suzanne; Woods, Delia M; Rodriguez, Carlos J; Wright, Jackson T

    2015-09-01

    The Systolic Blood Pressure Intervention Trial (SPRINT) will compare treatment to a systolic blood pressure goal of <120 mm Hg to treatment to the currently recommended goal of <140 mm Hg for effects on incident cardiovascular, renal, and neurologic outcomes including cognitive decline. The objectives of this analysis are to compare baseline characteristics of African American (AA) and non-AA SPRINT participants and explore factors associated with uncontrolled blood pressure (BP) by race. SPRINT enrolled 9361 hypertensive participants aged older than 50 years. This cross-sectional analysis examines sociodemographics, baseline characteristics, and study measures among AAs compared with non-AAs. AAs made up 31% of participants. AAs (compared with non-AAs) were younger and less frequently male, had less education, and were more likely uninsured or covered by Medicaid. In addition, AAs scored lower on the cognitive screening test when compared with non-AAs. Multivariate logistic regression analysis found BP control rates to <140/90 mm Hg were higher for AAs who were male, had higher number of chronic diseases, were on diuretic treatment, and had better medication adherence. SPRINT is well poised to examine the effects of systolic blood pressure targets on clinical outcomes as well as predictors influencing BP control in AAs. PMID:26320890

  11. Sodium metasilicate affects antimicrobial, sensory, physical, and chemical characteristics of fresh commercial chicken breast meat stored at 4° C for 9 days.

    PubMed

    Huang, H; Williams, S K; Sims, C A; Simmone, A

    2011-05-01

    The objectives of this study were to investigate antimicrobial properties of sodium metasilicate (SMS) on fresh boneless and skinless commercial broiler chicken breast fillets, and to ascertain effects of the treatments on sensory, chemical, and physical characteristics of the meat. Fillets were divided into 5 groups, weighed, treated with 0, 1, 2, 3, or 4% SMS marinades, vacuum tumbled at 172.32 kPa for 20 min, reweighed, packaged in styrofoam trays, stored at 4°C for 9 d, and analyzed at 0, 1, 3, 5, 6, 7, and 9 d for marination yield (d 0 only), pH, total psychrotrophic counts, water-holding capacity, purge loss, cooking yield, and objective texture, color, and sensory characteristics. Marination yield and water-holding capacity were similar (P > 0.05) among all SMS treatments and increased by 3 to 4% compared with that in control fillets. Fillets treated with at least 3% SMS had higher (P < 0.05) pH and cooking yields and lower (P < 0.05) purge loss (on d 9) compared with control fillets. The 3 and 4% SMS treatments retarded growth of psychrotrophic organisms for 1 additional day compared with control, 1, and 2% SMS-treated fillets. Color and texture measurements and sensory characteristics of the fillets were not adversely affected by the SMS treatments. The data in this study revealed that at least 3% SMS was necessary to retard growth of spoilage bacteria compared with untreated samples and samples treated with the USDA maximum allowable level of 2% SMS in poultry marinades. PMID:21489963

  12. Non-Newtonian characteristics of peristaltic flow of blood in micro-vessels

    NASA Astrophysics Data System (ADS)

    Maiti, S.; Misra, J. C.

    2013-08-01

    Of concern in the paper is a generalized theoretical study of the non-Newtonian characteristics of peristaltic flow of blood through micro-vessels, e.g. arterioles. The vessel is considered to be of variable cross-section and blood to be a Herschel-Bulkley type of fluid. The progressive wave front of the peristaltic flow is supposed sinusoidal/straight section dominated (SSD) (expansion/contraction type); Reynolds number is considered to be small with reference to blood flow in the micro-circulatory system. The equations that govern the non-Newtonian peristaltic flow of blood are considered to be non-linear. The objective of the study has been to examine the effect of amplitude ratio, mean pressure gradient, yield stress and the power law index on the velocity distribution, wall shear stress, streamline pattern and trapping. It is observed that the numerical estimates for the aforesaid quantities in the case of peristaltic transport of blood in a channel are much different from those for flow in an axisymmetric vessel of circular cross-section. The study further shows that peristaltic pumping, flow velocity and wall shear stress are significantly altered due to the non-uniformity of the cross-sectional radius of blood vessels of the micro-circulatory system. Moreover, the magnitude of the amplitude ratio and the value of the fluid index are important parameters that affect the flow behaviour. Novel features of SSD wave propagation that affect the flow behaviour of blood have also been discussed.

  13. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

    PubMed

    Keenan, Derek F; Resconi, Virginia C; Kerry, Joseph P; Hamill, Ruth M

    2014-03-01

    The effects of fat substitution using two commercial inulin products on the physico-chemical properties and eating quality of a comminuted meat product (breakfast sausage) were modelled using a specialised response surface experiment specially developed for mixtures. 17 treatments were assigned representing a different substitution level for fat with inulin. Sausages were formulated to contain pork shoulder, back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w). Composition, sensory, instrumental texture and colour characteristics were assessed. Fructan analysis showed that inulin was unaffected by heat or processing treatments. Models showed increasing inulin inclusions decreased cook loss (p<0.0017) and improved emulsion stability (p<0.0001) but also resulted in greater textural and eating quality modification of sausages. Hardness values increased (p<0.0001) with increasing inulin concentration, with panellists also scoring products containing inulin as less tender (p<0.0112). Optimisation predicted two acceptable sausage formulations with significantly lower fat levels than the control, which would contain sufficient inulin to deliver a prebiotic health effect. PMID:24361558

  14. Influence of rice whole-crop silage diet on growth performance, carcass and meat characteristics and muscle-related gene expression in Japanese Black steers.

    PubMed

    Shibata, Masahiro; Hikino, Yasuko; Imanari, Mai; Matsumoto, Kazunori; Yamamoto, Naoyuki

    2016-07-01

    The present study investigated the influence of a diet largely comprising rice whole-crop silage (rWCS) on growth performance, carcass and meat characteristics, and expression of genes involved in muscle growth of Japanese Black steers. Steers were randomly separated into rWCS-fed (rWCS ad libitum and restricted feeding of concentrate) and concentrate-fed groups. Total digestible nutrient intake and daily gain (DG) decreased in rWCS-fed steers in comparison with concentrate-fed steers, whereas dressed carcass weight and final body weight did not significantly differ between the groups. Decreases in drip loss in the muscle of rWCS-fed steers may be caused by α-tocopherol and β-carotene in muscle. Feeding large amounts of rWCS to steers may maintain quantitative productivity of beef steers equally to a concentrate-based diet, and improve the qualitative productivity. Results of gene expression suggest that activation of skeletal muscle growth in rWCS-fed steers may occur at the late fattening period owing to a decrease in myostatin and increase in myosin heavy chain gene expression. Preadipocyte factor-1 and myostatin genes may be strongly involved in the control of lipid accumulation. This rearing system would allow beef production to switch to rWCS-based diets from concentrate-based diets. PMID:26420580

  15. Chinese ethnic meat products: Continuity and development.

    PubMed

    Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun

    2016-10-01

    With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. PMID:27091319

  16. Effect of average litter weight in pigs on growth performance, carcass characteristics and meat quality of the offspring as depending on birth weight.

    PubMed

    Pardo, C E; Kreuzer, M; Bee, G

    2013-11-01

    Offspring born from normal litter size (10 to 15 piglets) but classified as having lower than average birth weight (average of the sow herd used: 1.46 ± 0.2 kg; mean ± s.d.) carry at birth negative phenotypic traits normally associated with intrauterine growth restriction, such as brain-sparing and impaired myofiber hyperplasia. The objective of the study was to assess long-term effects of intrauterine crowding by comparing postnatal performance, carcass characteristics and pork quality of offspring born from litters with higher (>1.7 kg) or lower (<1.3 kg) than average litter birth weight. From a population of multiparous Swiss Large White sows (parity 2 to 6), 16 litters with high (H = 1.75 kg) or low (L = 1.26 kg) average litter birth weight were selected. At farrowing, two female pigs and two castrated pigs were chosen from each litter: from the H-litters those with the intermediate (HI = 1.79 kg) and lowest (HL = 1.40 kg) birth weight, and from L-litters those with the highest (LH = 1.49 kg) and intermediate (LI = 1.26 kg) birth weight. Average birth weight of the selected HI and LI piglets differed (P < 0.05), whereas birth weight of the HL- and LH-piglets were similar (P > 0.05). These pigs were fattened in group pen and slaughtered at 165 days of age. Pre-weaning performance of the litters and growth performance, carcass and meat quality traits of the selected pigs were assessed. Number of stillborn and pig mortality were greater (P < 0.05) in L- than in H-litters. Consequently, fewer (P < 0.05) piglets were weaned and average litter weaning weight decreased by 38% (P < 0.05). The selected pigs of the L-litters displayed catch-up growth during the starter and grower-finisher periods, leading to similar (P > 0.05) slaughter weight at 165 days of age. However, HL-gilts were more feed efficient and had leaner carcasses than HI-, LH- and LI-pigs (birth weight class × gender interaction P < 0.05). Meat quality traits were mostly similar between groups. The

  17. Cross-cultural variation in blood pressure: a quantitative analysis of the relationships of blood pressure to cultural characteristics, salt consumption and body weight.

    PubMed

    Waldron, I; Nowotarski, M; Freimer, M; Henry, J P; Post, N; Witten, C

    1982-01-01

    This study has analyzed the relationships of cross-cultural variation in blood pressure to cultural characteristics, salt consumption and body weight. The data used were blood pressures for adults in 84 groups, ratings of cultural characteristics (based on anthropological data and made by raters who had no knowledge of the blood pressure data) and, where available, salt consumption and body mass index (weight/height2). Blood pressures were higher and the slopes of blood pressure with age were greater in groups which had greater involvement in a money economy, more economic competition, more contact with people of different culture or beliefs, and more unfulfilled aspirations for a return to traditional beliefs and values. Blood pressures were also higher in groups for which the predominant family type was a nuclear or father-absent family, as opposed to an extended family. For Negroes, groups who were descended from slaves had higher blood pressures than other groups. The correlations between blood pressures and involvement in a money economy were substantial and significant even after controlling for level of salt consumption and, for men, also after controlling for body mass index. For men there were also significant partial correlations between blood pressure and salt consumption, controlling for type of economy. For women there were significant partial correlations between blood pressure and body mass index, controlling for type of economy. In conclusion, cross-cultural variation in blood pressure appears to be due to multiple factors. One contributory factor appears to be psychosocial stress due to cultural disruption, including the disruption of cooperative relationships and traditional cultural patterns which frequently occurs during economic modernization. In addition, both the protective effects of very low salt consumption in some groups and differences in body weight appear to contribute to cross-cultural variation in blood pressure. PMID:7079796

  18. Laser blood irradiation effect on electrophysiological characteristics of acute coronary syndrome patients

    NASA Astrophysics Data System (ADS)

    Khotiaintsev, Sergei N.; Doger-Guerrero, E.; Glebova, L.; Svirid, V.; Sirenko, Yuri

    1996-11-01

    This paper treats electro-physiological effects of the low- level laser irradiation of blood (LBI). The data presented here are based on the observation of almost 200 patients suffering from the acute disruption of coronary blood circulation, unstable angina pectoris and myocardial infarction. Statistically significant changes of the electro-physiological characteristics were observed in the group of 65 patients, treated by the LBI. In particular, the significant 6 percent extension of the effective refractory period was observed. The electrical situation threshold has increased by 20.6 percent. The significant changes of some other important electro-physiological characteristics were within the range of 5-15 percent. In this paper, the data obtained on the LBI effectiveness are compared also with the results obtained on 94 patients who in addition to the standard anti-angina therapy were treated by the autohaemo- transfusion performed simultaneously with the UV-light irradiation of the transfused blood. The results obtained demonstrate the significant positive effect of the low energy LBI. The electrophysiological data obtained have good correlation with observed anti-arrhythmic effect of the LBI. This is proved by the data obtained on the electro- physiological characteristics of the cardiovascular system and by other clinical data on the experimental and control group of patients. In the course of this research the exact effect of the low level LBI was established. LBI led to the pronounced positive changes in electro-physiological characteristics of the cardiovascular system of the patients, it also led to the pronounced anti-arrhythmic effect.

  19. Clinical effects of blood donor characteristics in transfusion recipients: protocol of a framework to study the blood donor–recipient continuum

    PubMed Central

    Chassé, Michaël; McIntyre, Lauralyn; Tinmouth, Alan; Acker, Jason; English, Shane W; Knoll, Greg; Forster, Alan; Shehata, Nadine; Wilson, Kumanan; van Walraven, Carl; Ducharme, Robin; Fergusson, Dean A

    2015-01-01

    Introduction When used appropriately, transfusion of red blood cells (RBCs) is a necessary life-saving therapy. However, RBC transfusions have been associated with negative outcomes such as infection and organ damage. Seeking explanations for the beneficial and deleterious effects of RBC transfusions is necessary to ensure the safe and optimal use of this precious resource. This study will create a framework to analyse the influence of blood donor characteristics on recipient outcomes. Methods and analysis We will conduct a multisite, longitudinal cohort study using blood donor data routinely collected by Canadian Blood Services, and recipient data from health administrative databases. Our project will include a thorough validation of primary data, the linkage of various databases into one large longitudinal database, an in-depth epidemiological analysis and a careful interpretation and dissemination of the results to assist the decision-making process of clinicians, researchers and policymakers in transfusion medicine. Our primary donor characteristic will be age of blood donors and our secondary donor characteristics will be donor–recipient blood group compatibility and blood donor sex. Our primary recipient outcome will be a statistically appropriate survival analysis post-RBC transfusion up to a maximum of 8 years. Our secondary recipient outcomes will include 1-year, 2-year and 5-year mortality; hospital and intensive care unit length of stay; rehospitalisation; new cancer and cancer recurrence rate; infection rate; new occurrence of myocardial infarctions and need for haemodialysis. Ethics and dissemination Our results will help determine whether we need to tailor transfusion based on donor characteristics, and perhaps this will improve patient outcome. Our results will be customised to target the different stakeholders involved with blood transfusions and will include presentations, peer-reviewed publications and the use of the dissemination network of

  20. Effect of passion fruit seed meal on growth performance, carcass, and blood characteristics in starter pigs.

    PubMed

    Fachinello, Marcelise Regina; Pozza, Paulo Cesar; Moreira, Ivan; Carvalho, Paulo Levi Oliveira; Castilha, Leandro Dalcin; Pasquetti, Tiago Junior; Esteves, Lucas Antonio Costa; Huepa, Laura Marcela Diaz

    2015-10-01

    Two experiments were carried out in Paraná State, Brazil, to evaluate the nutritional value of passion fruit seed meal (PFM) and to study the effect of PFM on growth performance, carcass, and blood characteristics in starter pigs (Topigs 20 × Tybor). In experiment 1, 25 castrated males, averaging 19.1-kg body weight, were individually fed in a completely randomized block design, consisting of five treatments and five replicates and an experimental period that lasted 14 days. In experiment 2, a total of 60 pigs (30 females and 30 castrated males) were distributed in a randomized block design with five treatments, six replications, and two animals per experimental unit and 90 days of experimentation. For both experiments, the same PFM inclusion rates were used in the experimental diets, namely, 0, 4, 8, 12, and 16 %. The metabolizable energy of PFM was estimated to be 15.0 MJ/kg. Inclusion of PFM at any level did not affect average daily gain, daily feed intake, feed/gain ratio, backfat thickness, loin depth, and plasma or blood components. It is concluded that passion fruit seed meal for swine in the starting phase can be added at a rate of up to 16 % in the diet without any negative effects on growth performance, carcass, and blood characteristics in starter commercial line pigs. PMID:26130363

  1. Outdoor Temperature, Heart Rate and Blood Pressure in Chinese Adults: Effect Modification by Individual Characteristics

    PubMed Central

    Madaniyazi, Lina; Zhou, Yong; Li, Shanshan; Williams, Gail; Jaakkola, Jouni J.K.; Liang, Xin; Liu, Yan; Wu, Shouling; Guo, Yuming

    2016-01-01

    We collected data from Kailuan cohort study from 2006 to 2011 to examine whether short-term effects of ambient temperature on heart rate (HR) and blood pressure (BP) are non-linear or linear, and their potential modifying factors. The HR, BP and individual information, including basic characteristics, life style, socio-economic characteristics and other characteristics, were collected for each participant. Daily mean temperature and relative humidity were collected. A regression model was used to evaluate associations of temperature with HR and BP, with a non-linear function for temperature. We also stratified the analyses in different groups divided by individual characteristics. 47,591 residents were recruited. The relationships of temperature with HR and BP were “V” shaped with thresholds ranging from 22 °C to 28 °C. Both cold and hot effects were observed on HR and BP. The differences of effect estimates were observed among the strata of individual characteristics. The effect estimate of temperature was higher among older people. The cold effect estimate was higher among people with lower Body Mass Index. However, the differences of effect estimates among other groups were inconsistent. These findings suggest both cold and hot temperatures may have short-term impacts on HR and BP. The individual characteristics could modify these relationships. PMID:26876040

  2. In-vitro investigation for blood flow characteristics in stenotic right coronary artery

    NASA Astrophysics Data System (ADS)

    Park, S. M.; Min, Y. U.; Kang, M. J.; Ji, H. S.; Kim, K. C.

    2010-03-01

    It is very important to investigate hemodynamic and hemorheologic features of blood flow from fluid mechanical point of view because they play major roles in understanding the pathogenesis on cardiovascular disorders. Generally, hemorheologic characteristics of blood flow near the vessel wall are well-known as the most important factor in thrombosis generation according to several hypotheses. To investigate the hemodynamic and hemorheological features related to circulatory diseases, in-vitro experiments were carried out using Micro-PIV technique. Numerical simulation methods using conventional CFD codes were also used to compare with experimental results. The vessel models with stenotic lesion and clinical stent implantation were made of PDMS channel based on Right Coronary Artery (RCA) from clinical angiogram for the patient with stenotic lesion. The hemodynamic and hemorheologic behaviors for control volume near stenotic lesion were evaluated by velocity profiles.

  3. In-vitro investigation for blood flow characteristics in stenotic right coronary artery

    NASA Astrophysics Data System (ADS)

    Park, S. M.; Min, Y. U.; Kang, M. J.; Ji, H. S.; Kim, K. C.

    2009-12-01

    It is very important to investigate hemodynamic and hemorheologic features of blood flow from fluid mechanical point of view because they play major roles in understanding the pathogenesis on cardiovascular disorders. Generally, hemorheologic characteristics of blood flow near the vessel wall are well-known as the most important factor in thrombosis generation according to several hypotheses. To investigate the hemodynamic and hemorheological features related to circulatory diseases, in-vitro experiments were carried out using Micro-PIV technique. Numerical simulation methods using conventional CFD codes were also used to compare with experimental results. The vessel models with stenotic lesion and clinical stent implantation were made of PDMS channel based on Right Coronary Artery (RCA) from clinical angiogram for the patient with stenotic lesion. The hemodynamic and hemorheologic behaviors for control volume near stenotic lesion were evaluated by velocity profiles.

  4. Changes in immunological characteristics of white blood cells after administration of standardized mistletoe extract.

    PubMed

    Klopp, R; Schmidt, W; Niemer, W; Werner, M; Beuth, J

    2001-01-01

    After administering standardized mistletoe extract, Viscum album L, (Iscador injections of 0.1 mg twice and 1.0 mg in defined intervals) the functional characteristics of microcirculation and immunological behavior of the white blood cells in different target tissues (derma, intestine) were investigated in healthy volunteers by vital microscopic investigation over 13 days of observation. The investigations showed a temporarily improved function of the microcirculation and an increased adhesion and transmigration of white blood cells in the target tissue areas. This observation was evaluated as a biologically relevant immunomodulation. Further investigations under pathophysiological conditions with regard to complementary administration of the test substance (e.g. to cancer patients) appear promising. PMID:11887328

  5. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle.

    PubMed

    Li, Peng; Wang, Tiantian; Mao, Yanwei; Zhang, Yimin; Niu, Lebao; Liang, Rongrong; Zhu, Lixian; Luo, Xin

    2014-01-01

    This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P < 0.05). Purge loss, cooking loss, L*, a*, and b* values decreased with increasing pHu during ageing (P < 0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P < 0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu. PMID:25197695

  6. Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

    PubMed Central

    Wang, Tiantian; Mao, Yanwei; Zhang, Yimin; Niu, Lebao; Liang, Rongrong; Zhu, Lixian; Luo, Xin

    2014-01-01

    This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P < 0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P < 0.05). Purge loss, cooking loss, L*, a*, and b* values decreased with increasing pHu during ageing (P < 0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P < 0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu. PMID:25197695

  7. Detoxified castor meal in substitution of soybean meal in sheep diet: growth performance, carcass characteristics and meat yield.

    PubMed

    Menezes, Daniel Ribeiro; Costa, Roberto Germano; de Araújo, Gherman Garcia Leal; Pereira, Luiz Gustavo Ribeiro; de Medeiros, Geovergue Rodrigues; Oliveira, Juliana Silva; Nascimento, Thiago Vinicius Costa; de Souza Rodrigues, Rafael Torres; Filho, José Morais Pereira; Busato, Karina Costa

    2016-02-01

    The aim of this study was to evaluate the intake, digestibility, performance, and carcass characteristics of lambs fed different levels of replacement (0, 15, 30, and 45 % based on dry matter, DM) of soybean meal (SM) by detoxified castor meal (DCM). Twenty-four and 32 intact hair lambs of nondescript breed (21.7 ± 2.6 kg of initial average body weight and approximately 10 months old) were used, respectively, in the intake and digestibility and performance experiments. The diets were composed of buffel grass hay, ground corn grain, and different levels of SM, DCM, and urea, in a roughage-to-concentrate ratio of 40:60. There was no effect of treatments on DM intake. However, crude protein (CP) and neutral detergent fiber (NDF) intakes were higher at 30 and 45 % than at 0 and 15 % of DCM, which in turn showed higher intake of non-fiber carbohydrates (NFC) (P < 0.05). The organic matter, CP, and NDF digestibilities were not affected, but the digestibility of NFC was lower at 30 and 45 % than at 0 % of DCM (P < 0.05). The average daily gain, feed conversion, slaughter and carcass weights, chilling losses, ribeye area, and absolute values and yields of neck, ribs, loin, and leg were not affected. However, the carcass yield was lower at 45 % of DCM and the absolute value of shoulder was lower at 30 and 45 % of DCM (P < 0.05). The replacement of SM by DCM up to 45 % in the feed of lambs did not negatively affect the intake, digestibility, performance, and main carcass features. PMID:26563274

  8. Effect of feeding ractopamine hydrochloride (Optaflexx) with or without supplemental zinc and chromium propionate on growth performance, carcass characteristics, and meat quality of finishing steers.

    PubMed

    Bohrer, B M; Edenburn, B M; Boler, D D; Dilger, A C; Felix, T L

    2014-09-01

    Objectives of this study were to determine the effects of feeding ractopamine hydrochloride (Optaflexx) with or without supplemental Zn propionate (KemTRACE Zn) and Cr propionate (KemTRACE Cr) to finishing steers on growth performance, carcass characteristics, and meat quality. Angus cross steers (n = 142; BW = 527 ± 14 kg) were blocked by BW into 4 blocks (6 pens/block, 5 to 6 steers/pen). Steers targeted at an average 12th rib back fat thickness of 1.3 cm via ultrasound, by block, were randomly assigned to 1 of 3 dietary supplements for the final 35 d of feeding before slaughter: 1) no supplementation, where analyzed Zn and Cr were 49.82 and 0.98 mg/kg (DM basis), respectively (CONT), 2) 300 mg ractopamine hydrochloride·steer(-1) · d(-1), where analyzed Zn and Cr were 49.38 and 0.96 mg/kg (DM basis), respectively (RAC), or 3) 300 mg ractopamine hydrochloride, 1.0 g of Zn supplied as Zn propionate (KemTRACE Zn), and 3 mg of Cr supplied as Cr propionate (KemTRACE Cr) steer(-1) · d(-1), where analyzed Zn and Cr were 159.73 and 1.25 mg/kg (DM basis), respectively (RAC+TM). All steers were fed the same basal diet of 20% corn silage, 20% dried distillers grains, 50% corn, and 10% mineral-vitamin supplement (DM basis). Data were analyzed as a randomized complete block design with a fixed effect of treatment and a random effect of block. Average daily gain and G:F were increased (P < 0.01) by 16% in steers fed RAC when compared with steers fed CONT. However, ADG and G:F were not different (P ≥ 0.61) between steers fed RAC and RAC+TM. Furthermore, HCW was increased (P = 0.04) by 1.87% (6.61 kg) in steers fed RAC when compared with steers fed CONT, whereas HCW was not different (P = 0.80) between steers fed RAC and RAC+TM. Back fat thickness and marbling were not different (P ≥ 0.14) between steers fed RAC and CONT or (P ≥ 0.34) between steers fed RAC and RAC+TM. Warner-Bratzler shear force tended to be greater (less tender; P = 0.06) in steers fed RAC when

  9. Effect of deboning time and cold storage on water-holding capacity of chicken breast meat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Water-holding capacity (WHC) is a very important qualitative characteristic of meat and directly affects the yield of further processed meat and consumer acceptance of bagged pre-packaged fresh meat. Boneless skinless chicken breast meat for further processing and consumer usage is commonly deboned...

  10. Identification of stem cells from human umbilical cord blood with embryonic and hematopoietic characteristics

    SciTech Connect

    Zhao Yong . E-mail: yongzhao@uic.edu; Wang Honglan; Mazzone, Theodore

    2006-08-01

    We identified stem cells from the umbilical cord blood, designated cord blood-stem cells (CB-SC). CB-SC displayed important embryonic stem (ES) cell characteristics including expression of ES-cell-specific molecular markers including transcription factors OCT-4 and Nanog, along with stage-specific embryonic antigen (SSEA)-3 and SSEA-4. CB-SC also expressed hematopoietic cell antigens including CD9, CD45 and CD117, but were negative for CD34. CB-SC displayed very low immunogenicity as indicated by expression of a very low level of major histocompatibility complex (MHC) antigens and failure to stimulate the proliferation of allogeneic lymphocytes. CB-SC could give rise to cells with endothelial-like and neuronal-like characteristics in vitro, as demonstrated by expression of lineage-associated markers. Notably, CB-SC could be stimulated to differentiate into functional insulin-producing cells in vivo and eliminated hyperglycemia after transplantation into a streptozotocin-induced diabetic mouse model. These findings may have significant potential to advance stem-cell-based therapeutics.

  11. Understanding consumers' perception of lamb meat using free word association.

    PubMed

    de Andrade, Juliana Cunha; de Aguiar Sobral, Louise; Ares, Gastón; Deliza, Rosires

    2016-07-01

    The aims of the present study were to gather information about Brazilian consumers' perception of lamb meat and to study whether the perception is affected by the consumption frequency of this type of meat. A total of 1025 Brazilian consumers completed word association task with lamb meat. The elicited words were analyzed using inductive coding. Participants' associations with lamb meat were mainly related to sensory characteristics and hedonic attitudes and feelings, indicating that they might be the main motivations for consuming this product. Participants strongly associated lamb meat with special consumption occasions, which suggests that lack of perceived appropriateness for everyday consumption situations might be a barrier for increasing lamb meat consumption. Conceptualization of lamb meat was strongly affected by frequency of consumption of this product. Results from the present work provide a comprehensive insight on Brazilian consumers' perception of lamb meat, which can be used to develop strategies to increase its consumption and improve profitability. PMID:26946479

  12. Characteristic transport of lactoferrin from the intestinal lumen into the bile via the blood in piglets.

    PubMed

    Harada, E; Itoh, Y; Sitizyo, K; Takeuchi, T; Araki, Y; Kitagawa, H

    1999-11-01

    Lactoferrin is a major iron-binding protein in milk from several species, such as humans, monkeys, mice and sows. Using neonatal and weaner piglets, the characteristic transfer of lactoferrin from intestinal lumen into bile via the circulation was investigated. Bovine lactoferrin (1 or 3 g/kg body weight) was infused into the stomach through a polyethylene tube or into the duodenum through a duodenal catheter over 5 min. Peripheral blood and bile samples were collected after the infusion. Lactoferrin absorbed into plasma and bile were assayed quantitatively by double-antibody enzyme-linked immunosorbent assay, and homogeneity of bovine lactoferrin in plasma and bile was identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting methods. Morphological investigation was carried out according to the peroxidase anti-peroxidase method. Following oral administration in neonatal pigs, bovine lactoferrin appeared in the blood circulation and reached a peak level after 2 h. It was confirmed immunohistochemically that lactoferrin was transported by endocytosis via the epithelial cells. Lactoferrin absorbed into the blood was also detected in the bile and reached a peak value 12 h after oral administration. Transportation of lactoferrin from the intestinal lumen into the bile via the bloodstream was also observed in weaner piglets. Lactoferrin transported into plasma and bile was confirmed to be the same substance as administrated lactoferrin by electrophoresis and immunoblotting methods. Lactoferrin transported into bile was re-absorbed into the blood in neonatal pigs. These results demonstrate that lactoferrin contained in milk is transported into the circulation from the intestinal lumen and excreted into the bile, suggesting the possibility of entero-hepatic circulation of lactoferrin in neonatal pigs. PMID:10665381

  13. Effects of Dietary Fermented Chlorella vulgaris (CBT(®)) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks.

    PubMed

    Oh, S T; Zheng, L; Kwon, H J; Choo, Y K; Lee, K W; Kang, C W; An, B K

    2015-01-01

    Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT(®)) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats. PMID:25557680

  14. Effects of Dietary Fermented Chlorella vulgaris (CBT®) on Growth Performance, Relative Organ Weights, Cecal Microflora, Tibia Bone Characteristics, and Meat Qualities in Pekin Ducks

    PubMed Central

    Oh, S T.; Zheng, L.; Kwon, H. J.; Choo, Y. K.; Lee, K. W.; Kang, C. W.; An, B. K.

    2015-01-01

    Fermented Chlorella vulgaris was examined for its effects on growth performance, cecal microflora, tibia bone strength, and meat qualities in commercial Pekin ducks. A total of three hundred, day-old male Pekin ducks were divided into three groups with five replicates (n = 20 ducklings per replicate) and offered diets supplemented with commercial fermented C. vulgaris (CBT®) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 6 wks. The final body weight was linearly (p = 0.001) increased as the addition of fermented C. vulgaris into diets increased. Similarly, dietary C. vulgaris linearly increased body weight gain (p = 0.001) and feed intake (p = 0.001) especially at the later days of the feeding trial. However, there was no C. vulgaris effect on feed efficiency. Relative weights of liver were significantly lowered by dietary fermented C. vulgaris (linear effect at p = 0.044). Dietary fermented C. vulgaris did not affect total microbes, lactic acid bacteria, and coliforms in cecal contents. Finally, meat quality parameters such as meat color (i.e., yellowness), shear force, pH, or water holding capacity were altered by adding fermented C. vulgaris into the diet. In our knowledge, this is the first report to show that dietary fermented C. vulgaris enhanced meat qualities of duck meats. In conclusion, our study indicates that dietary fermented C. vulgaris exerted benefits on productivity and can be employed as a novel, nutrition-based strategy to produce value-added duck meats. PMID:25557680

  15. Characteristic DNA methylation profiles in peripheral blood monocytes are associated with inflammatory phenotypes of asthma

    PubMed Central

    Gunawardhana, Lakshitha P; Gibson, Peter G; Simpson, Jodie L; Benton, Miles C; Lea, Rodney A; Baines, Katherine J

    2014-01-01

    Epigenetic changes including DNA methylation caused by environmental exposures may contribute to the heterogeneous inflammatory response in asthma. Here we investigate alterations in DNA methylation of purified blood monocytes that are associated with inflammatory phenotypes of asthma. Peripheral blood was collected from adults with eosinophilic asthma (EA; n = 21), paucigranulocytic asthma (PGA; n = 22), neutrophilic asthma (NA; n = 9), and healthy controls (n = 10). Blood monocytes were isolated using ficoll density gradient and immuno-magnetic cell separation. Bisulfite converted genomic DNA was hybridized to Illumina Infinium Methylation27 arrays and analyzed for differential methylation using R/Bioconductor packages; networks of gene interactions were identified using the STRING database. Compared with healthy controls, differentially methylated CpG loci were identified in EA (n = 413), PGA (n = 495), and NA (n = 89). We found that 223, 237, and 72 loci were significantly hypermethylated in EA, PGA, and NA, respectively. Nine genes were common to all three phenotypes and showed increased methylation in asthma. Three pathway networks were identified in EA, involved in purine metabolism, calcium signaling, and ECM-receptor interaction. In PGA, two networks were identified, involved in neuroactive ligand-receptor interaction and ubiquitin mediated proteolysis. In NA, one network was identified involving sFRP1 as a key node, over representing the Wnt signaling pathway. We have identified characteristic alterations in DNA methylation that are associated with inflammatory phenotypes of asthma and may contribute to the disease mechanisms. This network-based characterization may help in the development of epigenetic biomarkers and therapeutic targets for asthma. PMID:25147914

  16. FSI analysis of the blood flow and geometrical characteristics in the thoracic aorta

    NASA Astrophysics Data System (ADS)

    Suito, Hiroshi; Takizawa, Kenji; Huynh, Viet Q. H.; Sze, Daniel; Ueda, Takuya

    2014-10-01

    We present a fluid-structure interaction (FSI) analysis of the blood flow and geometrical characteristics in the thoracic aorta. The FSI is handled with the sequentially-coupled arterial FSI technique. The fluid mechanics equations are solved with the ST-VMS method, which is the variational multiscale version of the deforming-spatial-domain/stabilized space-time (DSD/SST) method. We focus on the relationship between the centerline geometry of the aorta and the flow field, which influences the wall shear stress distribution. The centerlines of the aorta models we use in our analysis are extracted from the CT scans, and we assume a constant diameter. Torsion-free model geometries are generated by projecting the original centerline to its averaged plane of curvature. The flow fields for the original and projected geometries are compared to examine the influence of the torsion.

  17. Sociodemographic and behavioral characteristics of HIV antibody-positive blood donors.

    PubMed

    Cleary, P D; Singer, E; Rogers, T F; Avorn, J; Van Devanter, N; Soumerai, S; Perry, S; Pindyck, J

    1988-08-01

    This paper describes the sociodemographic and behavioral characteristics of 173 blood donors who were confirmed by Western blot tests to have antibodies to human immunodeficiency virus (HIV), the etiologic agent for acquired immunodeficiency syndrome (AIDS). Seropositive donors were predominantly young, unmarried, and male, and major risk factors could be identified for almost all donors. However, more than 20 per cent of the study participants were women, and many participants were not aware that they were at risk of infection. The heterogeneity of the study population, the lack of awareness among many subjects of risk factors and self-exclusion procedures, and the high level of distress among many subjects after notification, emphasize the need for intensive, well-designed education and support programs. PMID:3389433

  18. Sociodemographic and behavioral characteristics of HIV antibody-positive blood donors.

    PubMed Central

    Cleary, P D; Singer, E; Rogers, T F; Avorn, J; Van Devanter, N; Soumerai, S; Perry, S; Pindyck, J

    1988-01-01

    This paper describes the sociodemographic and behavioral characteristics of 173 blood donors who were confirmed by Western blot tests to have antibodies to human immunodeficiency virus (HIV), the etiologic agent for acquired immunodeficiency syndrome (AIDS). Seropositive donors were predominantly young, unmarried, and male, and major risk factors could be identified for almost all donors. However, more than 20 per cent of the study participants were women, and many participants were not aware that they were at risk of infection. The heterogeneity of the study population, the lack of awareness among many subjects of risk factors and self-exclusion procedures, and the high level of distress among many subjects after notification, emphasize the need for intensive, well-designed education and support programs. PMID:3389433

  19. Improved Measurement of Blood Pressure by Extraction of Characteristic Features from the Cuff Oscillometric Waveform

    PubMed Central

    Lim, Pooi Khoon; Ng, Siew-Cheok; Jassim, Wissam A.; Redmond, Stephen J.; Zilany, Mohammad; Avolio, Alberto; Lim, Einly; Tan, Maw Pin; Lovell, Nigel H.

    2015-01-01

    We present a novel approach to improve the estimation of systolic (SBP) and diastolic blood pressure (DBP) from oscillometric waveform data using variable characteristic ratios between SBP and DBP with mean arterial pressure (MAP). This was verified in 25 healthy subjects, aged 28 ± 5 years. The multiple linear regression (MLR) and support vector regression (SVR) models were used to examine the relationship between the SBP and the DBP ratio with ten features extracted from the oscillometric waveform envelope (OWE). An automatic algorithm based on relative changes in the cuff pressure and neighbouring oscillometric pulses was proposed to remove outlier points caused by movement artifacts. Substantial reduction in the mean and standard deviation of the blood pressure estimation errors were obtained upon artifact removal. Using the sequential forward floating selection (SFFS) approach, we were able to achieve a significant reduction in the mean and standard deviation of differences between the estimated SBP values and the reference scoring (MLR: mean ± SD = −0.3 ± 5.8 mmHg; SVR and −0.6 ± 5.4 mmHg) with only two features, i.e., Ratio2 and Area3, as compared to the conventional maximum amplitude algorithm (MAA) method (mean ± SD = −1.6 ± 8.6 mmHg). Comparing the performance of both MLR and SVR models, our results showed that the MLR model was able to achieve comparable performance to that of the SVR model despite its simplicity. PMID:26087370

  20. Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle

    PubMed Central

    2014-01-01

    Background The experiment evaluated the effect of nutrition levels and sex on the growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle. Methods During the background period of 184 d,23 steers and 24 heifers were fed the same ration,then put into a 2 × 2 × 2 factorial arrangement under two levels of - dietary energy (TDN: 70/80% DM), protein (CP: 11.9/14.3% DM) and sex (S: male/female) during the finishing phase of 146 d. The treatments were - (1) high energy/low protein (HELP), (2) high energy/high protein (HEHP), (3) low energy/low protein (LELP) and (4) low energy/high protein (LEHP). Each treatment used 6 steers and 6 heifers, except for HELP- 5 steers and 6 heifers. Results Growth rate and final carcass weight were unaffected by dietary energy and protein levels or by sex. Compared with the LE diet group, the HE group had significantly lower dry matter intake (DMI, 6.76 vs. 7.48 kg DM/d), greater chest girth increments (46.1 vs. 36.8 cm), higher carcass fat (19.9 vs.16.3%) and intramuscular fat content (29.9 vs. 22.8% DM). The HE group also had improved yields of top and medium top grade commercial meat cuts (39.9 vs.36.5%). The dressing percentage was higher for the HP group than the LP group (53.4 vs. 54.9%). Steers had a greater length increment (9.0 vs. 8.3 cm), but lower carcass fat content (16.8 vs. 19.4%) than heifers. The meat quality traits (shear force value, drip loss, cooking loss and water holding capacity) were not affected by treatments or sex, averaging 3.14 kg, 2.5, 31.5 and 52.9%, respectively. The nutritive profiles (both fatty and amino acid composition) were not influenced by the energy or protein levels or by sex. Conclusions The dietary energy and protein levels and sex significantly influenced the carcass characteristics and chemical composition of meat but not thegrowth performance, meat quality traits and nutritive profiles. PMID:24739901

  1. Characteristics and Predictive Value of Blood Transcriptome Signature in Males with Autism Spectrum Disorders

    PubMed Central

    Shimizu-Motohashi, Yuko; Holm, Ingrid A.; Campbell, Malcolm G.; Lee, In-Hee; Brewster, Stephanie J.; Hanson, Ellen; Harris, Heather K.; Lowe, Kathryn R.; Saada, Adrianna; Mora, Andrea; Madison, Kimberly; Hundley, Rachel; Egan, Jessica; McCarthy, Jillian; Eran, Ally; Galdzicki, Michal; Rappaport, Leonard; Kunkel, Louis M.; Kohane, Isaac S.

    2012-01-01

    Autism Spectrum Disorders (ASD) is a spectrum of highly heritable neurodevelopmental disorders in which known mutations contribute to disease risk in 20% of cases. Here, we report the results of the largest blood transcriptome study to date that aims to identify differences in 170 ASD cases and 115 age/sex-matched controls and to evaluate the utility of gene expression profiling as a tool to aid in the diagnosis of ASD. The differentially expressed genes were enriched for the neurotrophin signaling, long-term potentiation/depression, and notch signaling pathways. We developed a 55-gene prediction model, using a cross-validation strategy, on a sample cohort of 66 male ASD cases and 33 age-matched male controls (P1). Subsequently, 104 ASD cases and 82 controls were recruited and used as a validation set (P2). This 55-gene expression signature achieved 68% classification accuracy with the validation cohort (area under the receiver operating characteristic curve (AUC): 0.70 [95% confidence interval [CI]: 0.62–0.77]). Not surprisingly, our prediction model that was built and trained with male samples performed well for males (AUC 0.73, 95% CI 0.65–0.82), but not for female samples (AUC 0.51, 95% CI 0.36–0.67). The 55-gene signature also performed robustly when the prediction model was trained with P2 male samples to classify P1 samples (AUC 0.69, 95% CI 0.58–0.80). Our result suggests that the use of blood expression profiling for ASD detection may be feasible. Further study is required to determine the age at which such a test should be deployed, and what genetic characteristics of ASD can be identified. PMID:23227143

  2. Ambivalence towards meat.

    PubMed

    Berndsen, Mariëtte; van der Pligt, Joop

    2004-02-01

    The purpose of the present study was to examine whether differences in ambivalence between meat eaters affect their attitude towards eating meat, the belief structure underlying these attitudes, meat consumption, and intentions to reduce consumption in the future. Not surprisingly, more ambivalent meat eaters held a less positive attitude towards meat as compared to less ambivalent meat eaters. Moreover, the belief structure of the two groups also differed: More ambivalent persons associated the consumption of meat with slightly negative feelings, morally unacceptable issues, and risks for both their health and the environment. In contrast, less ambivalent meat eaters reported positive affective beliefs, did not emphasize moral issues, and perceived less risk. Results highlight the role of affective beliefs as a predictor of both attitude and ambivalence. Ambivalence, in turn, was a predictor of actual meat consumption; i.e. increased ambivalence was related to reduced meat consumption. Moreover, more ambivalent meat eaters intended to further reduce their meat consumption in the future. Practical and theoretical implications of these results are discussed. PMID:15036785

  3. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.

    PubMed

    Woraprayote, Weerapong; Malila, Yuwares; Sorapukdee, Supaluk; Swetwiwathana, Adisorn; Benjakul, Soottawat; Visessanguan, Wonnop

    2016-10-01

    Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed. PMID:27118166

  4. Delayed Anaphylaxis to Red Meat Masquerading as Idiopathic Anaphylaxis

    PubMed Central

    Tripathi, Anubha; Commins, Scott P.; Heymann, Peter W.; Platts-Mills, Thomas A.E.

    2014-01-01

    Anaphylaxis is traditionally recognized as a rapidly developing combination of symptoms often including hives and hypotension or respiratory symptoms. Furthermore, when a specific cause is identified, exposure to this cause is usually noted to have occurred within minutes to 2 hours before the onset of symptoms. This case is of a 79 year-old female who developed a severe episode of anaphylaxis 3 hours after eating pork. Prior to 2012, she had not experienced any symptoms after ingestion of meat products. Delayed anaphylaxis to mammalian meat has many contrasting features to immediate food-induced anaphylaxis. The relevant IgE antibody is specific for the oligosaccharide galactose-alpha-1,3-galactose (alpha-gal), a blood group substance of non-primate mammals. Evidence from Australia, Sweden, and the U.S. demonstrates that the primary cause of this IgE antibody response is tick bites. These bites characteristically itch for ten days or more. Diagnosis can be made by the presence of specific IgE to beef, pork, lamb, and milk and lack of IgE to chicken, turkey, and fish. Prick skin tests (but not intradermal tests) are generally negative. Management of these cases, now common across the southeastern U.S., consists of education combined with avoidance of both red meat and further tick bites. PMID:24811014

  5. Pharmacotherapy response and regional cerebral blood flow characteristics in patients with obsessive-compulsive disorder

    PubMed Central

    2013-01-01

    Objective To analyze the correlation between the pharmacotherapy response and the characteristics of the pre-treatment regional cerebral blood flow (rCBF) in patients with obsessive-compulsive disorder (OCD). Methods Single-photon emission-computed tomography (SPECT) was used to determine the pre-treatment rCBF in 30 OCD patients and 30 normal controls. Based on their clinical remission response, the subjects were divided into two groups: selective serotonin reuptake inhibitors (SSRIs) and SSRIs plus quetiapine. The subjects with clinical remission response were identified after treatment for a period of 24 weeks, and the rCBF imaging data were processed using statistical parametric mapping (SPM) software with two-sample Z-tests. Results Nineteen OCD patients who achieved clinical remission were included in the study. Increased rCBF in forebrain regions, including the frontal lobe, cingulate gyrus, hypothalamus, and basal ganglia, was found in 11 responders to SSRIs compared to normal control patients. The eight SSRI plus quetiapine responders exhibited a decrease in rCBF within posterior brain regions, including the parietal lobe, cerebellar vermis, and occipital lobe, and an increase in rCBF in the frontal lobe, thalamus, basal ganglia, and cerebellum tonsil compared to normal control patients. Conclusions The characteristics of increased rCBF in forebrain regions and decreased rCBF in posterior brain regions before treatment of OCD patients was a potentially predictor of treatment response to guide treatment options. PMID:23898909

  6. Phenotype and Age Differences in Blood Gas Characteristics, Electrolytes, Hemoglobin, Plasma Glucose and Cortisol in Female Squirrel Monkeys

    NASA Technical Reports Server (NTRS)

    Brizzee, K. R.; Ordy, J. M.; Dunlap, W. P.; Kendrick, R.; Wengenack, T. M.

    1988-01-01

    Due to its small size, lower cost, tractable nature, successful breeding in captivity and its status near the middle of the primate phylogenetic scale, the squirrel monkey has become an attractive primate model for basic and biomedical research. Although the squirrel monkey now is being used more extensively in many laboratories with diverse interests, only fragmentary reports have been published regarding basic physiological characteristics, or baseline blood reference values of different phenotypes, particularly blood gases, hematology and serum chemical constituents. It is becoming recognized increasingly that these baseline blood reference values are important not only in the care and maintenance of the squirrel monkey, but are critical for assessing normal physiological status, as well as the effects of various experimental treatments. The purpose of this study was to compare differences in blood gases, electrolytes, hematology, blood glucose and cortisol among young and old Bolivian (Roman type) and Colombian (Gothic type) phenotypes of the squirrel monkey.

  7. Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study

    PubMed Central

    Wu, Pei-Yu; Yang, Shwu-Huey; Wong, Te-Chih; Chen, Tzen-Wen; Chen, His-Hsien; Chen, Tso-Hsiao; Chen, Yu-Tong

    2015-01-01

    In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham). In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0–4.3]), and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2–5.5]). After adjustment for dietary sodium contents or body mass index (BMI), most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P < .05) and white meats (β = -0. 75, P = .05) was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P < .05), white meat (β = -0. 62, P < .05). Thus, in these hemodialysis patients, intake of processed meat is significantly positively associated with higher blood pressure risk, and both sodium contents in processed meat and BMI significantly contributes to this association. PMID:26517837

  8. Meat analog: a review.

    PubMed

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers. PMID:24915320

  9. An Updated Review of Meat Authenticity Methods and Applications.

    PubMed

    Vlachos, Antonios; Arvanitoyannis, Ioannis S; Tserkezou, Persefoni

    2016-05-18

    Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity. PMID:24915333

  10. Effects of different vaccine combinations against Mycoplasma gallisepticum on blood characteristics in commercial layer chickens.

    PubMed

    Peebles, E David; Jacob, Roymon; Branton, Scott L; Evans, Jeffrey D; Leigh, Spencer A; Gerard, Patrick D

    2015-09-01

    Mycoplasma gallisepticum (MG) is a major and economically significant pathogen of avian species. When administered before lay, F-strain MG (FMG) can reduce egg production during lay, but the ts-11 strain of MG (ts11MG) does not exert this effect. Two trials were conducted to determine the effects of pre-lay vaccinations of ts11MG, MG-Bacterin (MGBac), or their combination, in conjunction with an FMG challenge overlay after peak production on the blood characteristics of commercial layers. In each trial, 160 mycoplasma-free Hy-Line W-36 layers were housed in negative-pressure biological isolation units (4 units per treatment, 10 birds per unit) from 9 through 52 wk of age (woa). The following vaccination treatments were administered at 10 woa: 1) Control (no vaccinations); 2) MGBac; 3) ts11MG; and 4) ts11MG and MGBac combination (ts11MG+MGBac). At 45 woa, half of the birds were challenged with a laboratory stock of high-passage FMG. Parameters measured in both trials were whole-blood hematocrit and serum concentrations of cholesterol (SCHOL), triglycerides, calcium, and total protein (STP). An age×treatment interaction (P=0.04) was observed for STP between 23 and 43 woa. The STP concentration in the ts11MG and ts11MG+MGBac groups was higher at 33 woa, but was lower at 43 woa, in comparison to the Control group. Also, at 38 woa, the STP of the ts11MG+MGBac group was higher than that of the MGBac group. Although use of the ts11MG vaccine alone or in combination with MGBac may influence circulating STP concentrations when administered before lay, it remains effective in protecting layers against the adverse effect of a post-peak challenge of FMG on egg production, as was observed in a previous companion study. PMID:26217033

  11. Effect of By-product Feed-based Silage Feeding on the Performance, Blood Metabolites, and Carcass Characteristics of Hanwoo Steers (a Field Study).

    PubMed

    Kim, Y I; Park, J M; Lee, Y H; Lee, M; Choi, D Y; Kwak, W S

    2015-02-01

    This study was conducted to determine the effects of feeding by-product feed (BF)-based silage on the performance, blood metabolite parameters, and carcass characteristics of Hanwoo steers. The BF-based silage was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% cut ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial additive (on a wet basis), and ensiled for over 5 d. Fifteen steers were allocated to three diets during the growing and fattening periods (3.1 and 9.8 months, respectively): a control diet (concentrate mix and free access to rice straw), a 50% BF-based silage diet (control diet+50% of maximum BF-based silage intake), and a 100% BF-based silage diet (the same amount of concentrate mix and ad libitum BF-based silage). The BF-based silage was fed during the growing and fattening periods, and was replaced with larger particles of rice straw during the finishing period. After 19.6 months of the whole period all the steers were slaughtered. Compared with feeding rice straw, feeding BF-based silage tended (p = 0.10) to increase the average daily gain (27%) and feed efficiency (18%) of the growing steers, caused by increased voluntary feed intake. Feeding BF-based silage had little effect on serum constituents, electrolytes, enzymes, or the blood cell profiles of fattening steers, except for low serum Ca and high blood urea concentrations (p<0.05). Feeding BF-based silage did not affect cold carcass weight, yield traits such as back fat thickness, longissimus muscle area, yield index or yield grade, or quality traits such as meat color, fat color, texture, maturity, marbling score, or quality grade. However, it improved good quality grade (1(+) and 1(++)) appearance rates (60% for the control group vs 100% for the BF-based silage-fed groups). In conclusion, cheap BF-based silage could be successfully used as a good quality roughage source for beef cattle. PMID:25557813

  12. Effect of By-product Feed-based Silage Feeding on the Performance, Blood Metabolites, and Carcass Characteristics of Hanwoo Steers (a Field Study)

    PubMed Central

    Kim, Y. I.; Park, J. M.; Lee, Y. H.; Lee, M.; Choi, D. Y.; Kwak, W. S.

    2015-01-01

    This study was conducted to determine the effects of feeding by-product feed (BF)-based silage on the performance, blood metabolite parameters, and carcass characteristics of Hanwoo steers. The BF-based silage was composed of 50% spent mushroom substrate, 21% recycled poultry bedding, 15% cut ryegrass straw, 10.8% rice bran, 2% molasses, 0.6% bentonite, and 0.6% microbial additive (on a wet basis), and ensiled for over 5 d. Fifteen steers were allocated to three diets during the growing and fattening periods (3.1 and 9.8 months, respectively): a control diet (concentrate mix and free access to rice straw), a 50% BF-based silage diet (control diet+50% of maximum BF-based silage intake), and a 100% BF-based silage diet (the same amount of concentrate mix and ad libitum BF-based silage). The BF-based silage was fed during the growing and fattening periods, and was replaced with larger particles of rice straw during the finishing period. After 19.6 months of the whole period all the steers were slaughtered. Compared with feeding rice straw, feeding BF-based silage tended (p = 0.10) to increase the average daily gain (27%) and feed efficiency (18%) of the growing steers, caused by increased voluntary feed intake. Feeding BF-based silage had little effect on serum constituents, electrolytes, enzymes, or the blood cell profiles of fattening steers, except for low serum Ca and high blood urea concentrations (p<0.05). Feeding BF-based silage did not affect cold carcass weight, yield traits such as back fat thickness, longissimus muscle area, yield index or yield grade, or quality traits such as meat color, fat color, texture, maturity, marbling score, or quality grade. However, it improved good quality grade (1+ and 1++) appearance rates (60% for the control group vs 100% for the BF-based silage-fed groups). In conclusion, cheap BF-based silage could be successfully used as a good quality roughage source for beef cattle. PMID:25557813

  13. Oxidative stability of fermented meat products.

    PubMed

    Wójciak, Karolina M; Dolatowski, Zbigniew J

    2012-04-01

    Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health. PMID:22493153

  14. Enhanced SOX2 expression in retinoblastoma tissues and peripheral blood is associated with the clinicopathological characteristics of the disease

    PubMed Central

    TONG, BODING; ZENG, JIEXI; WU, YUJIE; XIONG, WEI

    2015-01-01

    The present study aimed to investigate the association between the expression of sex-determining region Y box 2 (SOX2) in retinoblastoma (Rb) tissues and peripheral blood, and the clinicopathological characteristics of Rb. The expression of SOX2 in Rb tissues was detected by immunohistochemical staining and western blot analysis. SOX2 expression in the peripheral blood of children with Rb was determined using quantitative real-time polymerase chain reaction. The correlation between SOX2 expression and the clinicopathological characteristics of Rb was analyzed using χ2 tests. The positive rate of SOX2 in Rb tissues was 82.2%, while the expression of SOX2 in the control group tissues was negative. Western blot analysis detected a higher expression of SOX2 in the Rb tissues than in the control group tissues. Poorly differentiated Rb tissues exhibited significantly higher levels of SOX2 expression compared with the well-differentiated Rb tissues. SOX2 expression was higher in the peripheral blood of children with Rb than in individuals from the control group. The level of SOX2 expression in the peripheral blood of the poorly differentiated group was higher than that of the well-differentiated group. Enhanced SOX2 expression in Rb tissues and peripheral blood was closely associated with the clinicopathological characteristics of Rb. Therefore, SOX2 may be a novel target biomarker for the clinical diagnosis and treatment of Rb. PMID:25663891

  15. Effects of recombinant lycopene dietary supplement on the egg quality and blood characteristics of laying quails.

    PubMed

    Hsu, Wei-Ting; Chiang, Chung-Jen; Chao, Yun-Peng; Chang, Chi-Huan; Lin, Li-Jen; Yu, Bi; Lee, Tzu-Tai

    2015-11-01

    This study was conducted to determine the effect of dietary supplement of bacterial lycopene (BL) produced by Escherichia coli on the egg quality and blood characteristics of laying quails. The antioxidant activity measurement showed that BL exhibited 100% 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity at a concentration of 4.65 μg/ml, which was more effective than butylated hydroxytoluene (BHT) and commercial lycopene (CL). Moreover, seven dietary groups of laying quails consisting of 10 100-day-old quails (Coturnix coturnix japonica) each were fed with the basal diet supplemented with BL, CL or canthaxanthin (CA) for 4 weeks. Consequently, the triglyceride content of yolk was significantly lower in the group with BL and CL supplement. The serum malondialdehyde (MDA) level of the BL- and CA-supplemented groups at 18 mg/kg was lower than the control group. In conclusion, BL has a high antioxidant activity and is promising as a feed additive in the diet of laying quails. PMID:26100321

  16. Differentiating Blood, Lymph, and Primo Vessels by Residual Time Characteristic of Fluorescent Nanoparticles in a Tumor Model

    PubMed Central

    Lee, Sungwoo; Lim, Jaekwan; Cha, Jinmyung; Lee, Jin-Kyu; Ryu, Yeon Hee; Kim, SungChul; Soh, Kwang-Sup

    2013-01-01

    Fluorescent nanoparticles (FNPs) which were injected into a tumor tissue flowed out through the blood and lymph vessels. The FNPs in blood vessels remained only in the order for few minutes while those in lymph vessels remained for a long time disappearing completely in 25 hours. We found a primo vessel inside a lymph vessel near a blood vessel, and FNPs remained in the primo vessel for longer than 25 hours. In addition, we examined in detail the residual time characteristics of lymph vessels because it could be useful in a future study of fluid dynamical comparison of the three conduits. These residual time characteristics of FNPs in the three kinds of vessels may have implications for the dynamics of nanoparticle drugs for cancer chemotherapy. PMID:23662147

  17. Effects of road type during transport on lamb welfare and meat quality in dry hot climates.

    PubMed

    Miranda-de la Lama, Genaro C; Monge, Paula; Villarroel, Morris; Olleta, Jose Luis; García-Belenguer, Sylvia; María, Gustavo A

    2011-06-01

    This study determined whether transporting lambs on paved (PR) or unpaved roads (UR) for 3 h had an effect on plasma stress indicators (cortisol, lactate, glucose, creatine kinase [CK], red blood cells, white blood cells, hematocrit, and neutrophil/lymphocyte [N/L] ratio) and instrumental meat quality (pH24, bruising score, water holding capacity [WHC], color, and texture). A total of 48 Rasa Aragonesa male lambs were used that were approximately 100 days old (12.5 kg ± 1.64, carcass weight). The results suggest that transport on unpaved roads had a significant influence on physiological and hematological stress parameters. Road type had a significant effect on all variables, except for white and red blood cells, and hematocrit levels. The UR lambs had significantly higher (at least p ≤ 0.01) cortisol, lactate, glucose, and CK levels and a higher N/L ratio than PR lambs. Meat from UR lambs had some dark-cutting characteristics, with a darker color, higher ultimate pH, and higher tenderness values than PR. In conclusion, lambs transported on unpaved roads had a more intense stress response and poorer meat quality than lambs transported on paved roads. An effort to improve the logistics associated with route planning is necessary to prevent welfare problems during transport to slaughter. PMID:21240654

  18. Acoustoconvection Drying of Meat

    NASA Astrophysics Data System (ADS)

    Zhilin, A. A.; Fedorov, A. V.

    2016-03-01

    The dynamics of moisture extraction from meat samples by the acoustoconvection and thermoconvection methods has been investigated. To describe the dynamics of moisture extraction from meat, we propose a simple relaxation model with a relaxation time of 8-10 min in satisfactorily describing experimental data on acoustoconvection drying of meat. For thermoconvection drying the relaxation time is thereby 30 and 45 min for the longitudinal and transverse positions of fibers, respectively.

  19. Update on meat irradiation

    SciTech Connect

    Olson, D.G.

    1997-12-01

    The irradiation of meat and poultry in the United States is intended to eliminate pathogenic bacteria from raw product, preferably after packaging to prevent recontamination. Irradiation will also increase the shelf life of raw meat and poultry products approximately two to three times the normal shelf life. Current clearances in the United States are for poultry (fresh or frozen) at doses from 1.5 to 3.0 kGy and for fresh pork at doses from 0.3 to 1.0 kGy. A petition for the clearance of all red meat was submitted to the Food and Drug Administration (FDA) in July 1994. The petition is for clearances of fresh meat at doses from 1.5 to 4.5 kGy and for frozen meat at {approximately}2.5 to 7.5 kGy. Clearance for red meat is expected before the end of 1997. There are 28 countries that have food irradiation clearances, of which 18 countries have clearances for meat or poultry. However, there are no uniform categories or approved doses for meat and poultry among the countries that could hamper international trade of irradiated meat and poultry.

  20. Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

    PubMed

    Li, Ke; Zhang, Yimin; Mao, Yanwei; Cornforth, Daren; Dong, Pengcheng; Wang, Renhuan; Zhu, He; Luo, Xin

    2012-12-01

    Objectives of the current study were to evaluate meat ultra-structure and tenderness variation at different chilling regimes and aging times. Hot boned longissimus lumborum of 18 Chinese crossbred cattle were divided into 4 portions per side. One portion underwent very fast chilling (VFC, at -21 °C to achieve core temperature of 0 °C, then transferred to another incubator at 2 °C), whereas other treatments were held at 14, 7 and 0 °C for 10 h postmortem, respectively. At 10 h postmortem, all muscles were vacuum aged at 2 °C for 21 d. Cold shortened muscles had greatest absolute amount of tenderization during aging. VFC caused lowest sarcomere length, with super-contractions, ruptured Z-lines and myofibril cleavage, but improved myofibril fragmentation index (MFI), with no significant negative effect on toughness. Overall, aging improved the meat quality of cold shortened beef. Moreover, it should be prudent in some applications to apply VFC to excised muscles from a food safety perspective, and to improve tenderness compared to cold-shortened muscles. PMID:22857853

  1. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

    PubMed

    Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

    2014-02-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast. PMID:25049950

  2. Incidence, Antimicrobial Resistance, and Molecular Characteristics of Nontyphoidal Salmonella Including Extended-Spectrum β-Lactamase Producers in Retail Chicken Meat.

    PubMed

    Choi, Dasom; Chon, Jung-Whan; Kim, Hong-Seok; Kim, Dong-Hyeon; Lim, Jong-Soo; Yim, Jin-Hyeok; Seo, Kun-Ho

    2015-11-01

    The present study was undertaken to determine the prevalence of Salmonella in 100 chicken carcass samples from five integrated broiler operation brands in Korea. Serotypes, antibiotic resistance patterns, extended-spectrum β-lactamase (ESBL) genotype, and clonal divergence using multilocus sequence typing of the isolated strains were analyzed. A total of 42 chicken samples were contaminated with nontyphoidal Salmonella (NTS) isolates: 16 isolates (38%) were Salmonella Virchow, 9 (21%) were Salmonella Bareilly, and 8 (19%) were Salmonella Infantis. A multidrug resistance (MDR; resistant to more than three classes of antibiotics) phenotype was observed in 29% of the isolates, which were resistant to five or more classes of antibiotics. The dominant MDR type was resistance to classes of penicillin, cephalosporins, aminoglycosides, quinolones, and tetracyclines. All the MDR isolates were positive for ESBL producers, and all but one (with the CTX-M-1 genotype) had the CTX-M-15 genotype. Multilocus sequence typing of the isolates revealed ST16 as the dominant sequence type; Salmonella Virchow, Salmonella Infantis, and Salmonella Richmond were all ST16, indicating a close genetic relationship between these serovars. This is the first study in Korea showing the CTX-M-1 type of NTS and the prevalence of ESBL-producing strains among NTS isolated from retail chicken meat. Our findings suggest that MDR Salmonella contamination is widely prevalent in retail chicken meat, and consumption of inadequately cooked products could lead to dissemination of NTS, which is hazardous to human health. PMID:26555514

  3. Variation in meat quality characteristics between Sanga (Bos taurus africanus) and Sanga-derived cattle breeds and between Sanga and Brahman (Bos indicus).

    PubMed

    Strydom, P E; Frylinck, L; Smith, M F

    2011-03-01

    Cattle breeds indigenous to Africa (Sanga) compare favourably to Bos indicus breeds with regard to adaptation to harsh environments. This study compared the meat quality of three Sanga breeds (Nguni, Tuli and Drakensberger), a Sanga-related breed (Bonsmara) and a B. indicus breed (Brahman) and supported these results with biochemical and histological measurements on the M. longissimus lumborum. Twelve young grain-fed steers of each breed were slaughtered and carcasses were electrically stimulated. All Sanga (and related) breeds, with the exception of the Tuli, had lower Warner-Bratzler shear force (SF) values at 2 and 21 days post mortem compared with the BR (P < 0.05). Measurements related to the calcium-dependent protease system and myofibrillar fragmentation explained the bulk of the variation among breeds, whereas variation in fibre type, sarcomere length and connective tissue properties gave less convincing support. With the exception of the Tuli, Sanga and Sanga-related breeds produced more tender (according to SF) meat than BR, mainly due to favourable calpain-to-calpastatin ratios. Small differences in colour, drip loss and cooking properties were found among breeds (P < 0.05). PMID:22445415

  4. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

    PubMed Central

    Kruk, Zbigniew A.; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L.; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

    2014-01-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast. PMID:25049950

  5. Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins.

    PubMed

    Bhat, Zuhaib Fayaz; Pathak, Vikas; Fayaz, Hina

    2013-10-01

    Storage quality of chicken seekh kababs extended with different legumes at optimum level viz. 15% cowpea, 15% green gram and 10% black bean were assessed in terms of physico-chemical, proximate, microbiological and sensory properties under aerobic packaging conditions at refrigeration temperature (4 ± 1°C). The chicken seekh kababs were prepared from spent hens meat by low power microwave method and extended with optimum level of different legume (hydrated 1:1 w/w) pastes replacing lean meat in the formulation. The chicken seekh kababs formulated without any extender served as control and were compared with extended chicken seekh kababs. The kababs were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days during refrigerated storage at 4 ± 1°C. The results indicated a significant (p < 0.05) decrease in moisture content of the kababs whereas the fat and ash content increased significantly (p < 0.05) over the period of storage. Protein percentage showed a non-significant (p > 0.05) increase and almost all the sensory attributes showed a declining trend with advancement of storage. Total plate count and psychrophillic count also increased significantly (p < 0.05) whereas coliforms were not detected throughout the period of storage. The products were acceptable throughout the storage period. PMID:24425999

  6. Effects of chromium nicotinate on performance, carcase characteristics and blood chemistry of growing turkeys.

    PubMed

    Chen, K L; Lu, J J; Lien, T F; Chiou, P W

    2001-07-01

    1. The objective of this trial was to study the effects of chromium nicotinate (Cr) supplementation on the performance, carcase characteristics and blood constituents of 9 to 22 week-old male turkeys. 2. Fifty-four 8-week-old male turkeys weighing 2.9 +/- 0.28 kg were allocated at random into 9 groups with 3 dietary treatments and 3 replicates. The dietary treatment was different dietary concentrations of chromium in the basal diet, to provide 0 (control), 1 or 3 mg/kg. The feeding trial lasted for 14 weeks. 3. Results showed that 1 mg/kg chromium supplementation significantly improved weight gain and food intake at 9 to 18 weeks of age but did not significantly influence performance at 19 to 22 week of age. The breast and thigh muscle were significantly increased in birds receiving 1 mg/kg chromium supplementation but were decreased by 3 mg/kg of supplementation. 4. Dietary chromium supplementation did not significantly influence other serum constituents, including insulin, HDL, VLDL+LDL, HDL-C, VLDL-C+LDL-C, total protein, albumin, and gamma-globulin at 18 and 22 weeks of age. 5. The serum triacylglycerol (TG) and uric acid contents were significantly increased, while glycerol and alpha-globulin were significantly reduced by 3 mg/kg chromium supplementation. However, 1 mg/kg chromium supplementation significantly reduced serum cholesterol and glycerol at 18-weeks old. At 22 weeks of age, 1 mg/kg chromium supplementation significantly increased serum glucose and decreased the uric acid concentration whereas 3 mg/kg chromium supplementation significantly increased the creatinine concentration and decreased beta-globulin concentration. PMID:11469563

  7. The effects of the supplementation of Bacillus subtilis RX7 and B2A strains on the performance, blood profiles, intestinal Salmonella concentration, noxious gas emission, organ weight and breast meat quality of broiler challenged with Salmonella typhimurium.

    PubMed

    Park, J H; Kim, I H

    2015-04-01

    An experiment was conducted to evaluate the effects of B. subtilis RX7 and B. subtilis B2A on growth performance, blood profiles, intestinal Salmonella population, noxious gas emission, organ weight and breast meat quality of broilers under S. typhimurium challenge. A total of 120, one-day-old Ross 308 male broiler chicks were assigned to four dietary treatments, composed of six replications, with five birds per replication, for 10 day. The dietary treatment groups were negative control (NC; no antibiotic, no B. subtilis), positive control (PC; NC + 0.1% virginiamycin), B. subtilis RX7 (NC + 0.1% B. subtilis RX7 1.0 × 10(9) cfu/g) and B. subtilis B2A (NC + 0.1% B. subtilis 1.0 × 10(9) cfu/g). All birds were orally challenged with 2 ml suspension, containing 10(4) cfu/ml of S. typhimurium KCCM 40253. Results indicated that the body weight gain, feed intake and feed conversion did not differ, among all comparative treatments. Serum haptoglobin concentration was lower in Bacillus treatments (RX7 + B2A) than the NC treatment (p < 0.05). Intestinal and excreta Salmonella number, and excreta ammonia gas emission in the PC treatment or Bacillus treatments, was lower than the NC treatment (p < 0.05). Breast pH, colour and water-holding capacity were not affected by supplementation of B. subtilis RX7 and B2A. However, drip loss at 1 day post-slaughter from birds fed with B. subtilis RX7 and B2A decreased, compared with the positive control birds (p < 0.05). Relative gizzard weights of birds fed B. subtilis RX7 and B2A were significantly higher than the NC birds under S. typhimurium challenge. It is concluded from the results that B. subtilis RX7 and B2A increased the gizzard weight and decreased the intestinal and excreta Salmonella population and excreta ammonia gas, and drip loss of breast meat after being stored for 1 day, under stress caused by the S. typhimurium challenge. PMID:25244020

  8. Characteristics of blood vessels forming “sausages-on-a-string” patterns during hypertension

    NASA Astrophysics Data System (ADS)

    Ravnsborg Beierholm, Ulrik; Christian Brings Jacobsen, Jens; Holstein-Rathlou, Niels-Henrik; Alstrøm, Preben

    2007-03-01

    A phenomenon of alternate constrictions and dilatations in blood vessels has been studied for over 50 years. Recently, a theory has been presented involving a Rayleigh type instability. We analyze the model in terms of the lengths of the deformations in relation to the wall thickness, blood pressure and stress. Analytical and numerical results obtained are consistent with experimental data.

  9. Clostridium perfringens in Meat and Meat Products

    PubMed Central

    Hall, Herbert E.; Angelotti, Robert

    1965-01-01

    A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C. PMID:14325274

  10. Meat Science Made Practical

    ERIC Educational Resources Information Center

    Groves, Marjorie P.

    1973-01-01

    A group of Extension specialists at Iowa State University, Ames, Iowa, adapted meat science courses for the particular needs of meat packing middle management, home economists, and families. Participant involvement in choosing the topics, timing, format, and scheduling contributed to the success of the program. (AG)

  11. The meat freshness detection based on terahertz wave

    NASA Astrophysics Data System (ADS)

    Huang, Xin B.; Hou, Di B.; Huang, Ping J.; Ma, Ye H.; Li, Xian; Zhang, Guang X.

    2015-11-01

    Terahertz (THz) spectroscopy has fingerprint features for many bio-molecules with frequency between infrared and microwave covering the vibrational models of a great number of materials. In this study, THz-TDS was used to detect the preserved and bad meat. And the absorption coefficient indices of bad meat and preserved meat were measured in the range of 0.2-1.0 THz. The result shows that there are differences of pork tissue in both time domain and absorption coefficient in the process of deterioration. Then differences between preserved and bad meat were also presented. In order to investigate the relationship between the terahertz characteristics and meat quality, the changes of water content and material in the samples were also discussed. This work supplies reference for the application of THz technology in meat quality detection.

  12. Factors influencing internal color of cooked meats.

    PubMed

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. PMID:27131513

  13. Blood donation: comparing individual characteristics, attitudes, and feelings of donors and nondonors.

    PubMed

    Griffin, Deborah; Grace, Debra; O'Cass, Aron

    2014-01-01

    The shortage of blood donors and increased demand for blood is an important health issue. Finding ways to increase donor recruitment and retention is a priority and, thus, an important area for research. This article aims to better understand donors and nondonors on the basis of their social responsibility, susceptibility to interpersonal influence, involvement in and attitude towards the blood donation issue, and their aroused feelings. The data from 345 completed surveys were collected via a web-based, self-administered method. Mean differences were examined and the conceptual model was tested via structural equation modeling. The findings provide important clarification of donation and nondonation behavior. PMID:25120042

  14. Effects of Blood Coagulate Removal Method on Aedes albopictus (Diptera: Culicidae) Life Table Characteristics and Vector Competence for Dengue Virus.

    PubMed

    van Dodewaard, Caitlin A M; Richards, Stephanie L; Harris, Jonathan W

    2016-01-01

    Commercially available blood can be used as an alternative to live animals to maintain mosquito colonies and deliver infectious bloodmeals during research studies. We analyzed the extent to which two methods for blood coagulate removal (defibrination or addition of sodium citrate) affected life table characteristics (i.e., fecundity, fertility, hatch rate, and adult survival) and vector competence (infection, dissemination, and transmission) of Aedes albopictus (Skuse) for dengue virus (DENV). Two types of bovine blood were tested at two extrinsic incubation temperatures (27 or 30°C) for DENV-infected and uninfected mosquitoes. Fully engorged mosquitoes were transferred to individual cages containing an oviposition cup and a substrate. Eggs (fecundity) and hatched larvae (fertility) were counted. At 14 and 21 d post feeding on a DENV-infected bloodmeal, 15 mosquitoes were sampled from each group, and vector competence was analyzed (bodies [infection], legs [dissemination], and saliva [transmission]). Differences in life table characteristics and vector competence were analyzed for mosquitoes fed blood processed using different methods for removal of coagulates. The method for removal of coagulates significantly impacted fecundity, fertility, and hatch time in the uninfected group, but not DENV-infected group. Infected mosquitoes showed significantly higher fecundity and faster hatch time than uninfected mosquitoes. We show no significant differences in infection or dissemination rates between groups; however, horizontal transmission rate was significantly higher in mosquitoes fed DENV-infected citrated compared with defibrinated blood. We expect the findings of this study to inform research using artificial blood delivery methods to assess vector competence. PMID:26474883

  15. Echocardiographic and Blood Pressure Characteristics of First-Year Collegiate American-Style Football Players.

    PubMed

    Crouse, Stephen F; White, Stephanie; Erwin, John P; Meade, Thomas H; Martin, Steven E; Oliver, Jonathan M; Joubert, Dustin P; Lambert, Bradley S; Bramhall, Joe P; Gill, Kory; Weir, David

    2016-01-01

    Echocardiographic (echo) and blood pressure (BP) reference values may help identify athletes at cardiovascular risk, yet benchmarks are inadequate for collegiate American-style football (ASF) players. Our purpose was to describe echo characteristics and BP values in collegiate ASF athletes compared with normal. First-year players (n = 80, age = 18 ± 1 years, height = 186 ± 7 cm, weight = 100.1 ± 22.0 kg, body mass index = 28.7 ± 5.0), body surface area [BSA] = 2.24 ± 0.25; percentage fat = 16.5 ± 9.7%) were measured for systolic and diastolic BP, and underwent echo procedures by a certified sonographer. Data analyses included simple statistics, Pearson r, frequencies in normal ranges, and t test; α = 0.05. Selected echo measurements (and indexed by BSA) were: left ventricular (LV) internal diameter diastole = 5.3 ± 0.5 cm (2.4 ± 0.3); left atrial diameter = 3.9 ± 0.5 cm (1.8 ± 0.2): LV end-diastolic volume = 138 ± 30 ml (62 ± 11); septal wall thickness = 1.0 ± 0.2 cm (0.5 ± 0.1); LV posterior wall thickness = 1.0 ± 0.1 cm (0.5 ± 0.1), LV mass = 212 ± 46 g (95 ± 18); and relative wall thickness = 0.39 ± 0.07. Correlations between BSA and echo variables were significant (r = 0.26 to 0.50). Indexing by BSA reduced percentages above reference ranges from 36% to 7%. Septal wall thickness index was significantly greater in black (0.5 ± 0.1) than nonblack (0.4 ± 0.1) athletes. Fifty-nine athletes were hypertensive or prehypertensive, and diastolic BP was significantly greater in black (76 ± 10 mm Hg) compared with nonblack athletes (71 ± 8 mm Hg). ASF athletes demonstrated LV wall thicknesses and cavity sizes consistent with sport-training hypertrophy but which were unremarkable when indexed by BSA. Ethnicity generally did not influence echo variables. No ASF players were identified with cardiac dysfunction or disease. PMID:26554673

  16. [Phenotype characteristics of humoral immunity parameters in patients with chronic generalized periodontitis with different blood groups].

    PubMed

    Gil'miiarova, F N; Radomskaia, V M; Gil'miiarov, E M; Zubova, I A; Ryskina, E A; Epifanova, A A

    2011-01-01

    Interrelationships between parameters of humoral immunity with AB0 blood groups have been investigated. The highest content of IgA to transglutaminase was found in A(II) patients, while the lowest content was found in AB(IV) patients. The blood content on anti-gliadin IgA was higher in healthy donors. The oral liquid of periodontic patients contained anti-gliadin IgA and IgB lacking in healthy donors. It have been found that 47% of healthy people and 52.7% of patients are infcted with Helicobacter pylori. In the group of periodontic patients A(II) individually predominated; they were characterized by the presence of antibodies to H. pylori in the oral liquid, these antibodies were absent in healthy donors. The pepsinogen level was higher in blood of periodontic patients than in healthy donors. B(III) patients had the lowest level of blood pepsinogen. PMID:22359921

  17. Transport characteristics of guanidino compounds at the blood-brain barrier and blood-cerebrospinal fluid barrier: relevance to neural disorders.

    PubMed

    Tachikawa, Masanori; Hosoya, Ken-Ichi

    2011-01-01

    Guanidino compounds (GCs), such as creatine, phosphocreatine, guanidinoacetic acid, creatinine, methylguanidine, guanidinosuccinic acid, γ-guanidinobutyric acid, β-guanidinopropionic acid, guanidinoethane sulfonic acid and α-guanidinoglutaric acid, are present in the mammalian brain. Although creatine and phosphocreatine play important roles in energy homeostasis in the brain, accumulation of GCs may induce epileptic discharges and convulsions. This review focuses on how physiologically important and/or neurotoxic GCs are distributed in the brain under physiological and pathological conditions. Transporters for GCs at the blood-brain barrier (BBB) and the blood-cerebrospinal fluid (CSF) barrier (BCSFB) have emerged as substantial contributors to GCs distribution in the brain. Creatine transporter (CRT/solute carrier (SLC) 6A8) expressed at the BBB regulates creatine concentration in the brain, and represents a major pathway for supply of creatine from the circulating blood to the brain. CRT may be a key factor facilitating blood-to-brain guanidinoacetate transport in patients deficient in S-adenosylmethionine:guanidinoacetate N-methyltransferase, the creatine biosynthetic enzyme, resulting in cerebral accumulation of guanidinoacetate. CRT, taurine transporter (TauT/SLC6A6) and organic cation transporter (OCT3/SLC22A3) expressed at the BCSFB are involved in guanidinoacetic acid or creatinine efflux transport from CSF. Interestingly, BBB efflux transport of GCs, including guanidinoacetate and creatinine, is negligible, though the BBB has a variety of efflux transport systems for synthetic precursors of GCs, such as amino acids and neurotransmitters. Instead, the BCSFB functions as a major cerebral clearance system for GCs. In conclusion, transport of GCs at the BBB and BCSFB appears to be the key determinant of the cerebral levels of GCs, and changes in the transport characteristics may cause the abnormal distribution of GCs in the brain seen in patients with

  18. Transport characteristics of guanidino compounds at the blood-brain barrier and blood-cerebrospinal fluid barrier: relevance to neural disorders

    PubMed Central

    2011-01-01

    Guanidino compounds (GCs), such as creatine, phosphocreatine, guanidinoacetic acid, creatinine, methylguanidine, guanidinosuccinic acid, γ-guanidinobutyric acid, β-guanidinopropionic acid, guanidinoethane sulfonic acid and α-guanidinoglutaric acid, are present in the mammalian brain. Although creatine and phosphocreatine play important roles in energy homeostasis in the brain, accumulation of GCs may induce epileptic discharges and convulsions. This review focuses on how physiologically important and/or neurotoxic GCs are distributed in the brain under physiological and pathological conditions. Transporters for GCs at the blood-brain barrier (BBB) and the blood-cerebrospinal fluid (CSF) barrier (BCSFB) have emerged as substantial contributors to GCs distribution in the brain. Creatine transporter (CRT/solute carrier (SLC) 6A8) expressed at the BBB regulates creatine concentration in the brain, and represents a major pathway for supply of creatine from the circulating blood to the brain. CRT may be a key factor facilitating blood-to-brain guanidinoacetate transport in patients deficient in S-adenosylmethionine:guanidinoacetate N-methyltransferase, the creatine biosynthetic enzyme, resulting in cerebral accumulation of guanidinoacetate. CRT, taurine transporter (TauT/SLC6A6) and organic cation transporter (OCT3/SLC22A3) expressed at the BCSFB are involved in guanidinoacetic acid or creatinine efflux transport from CSF. Interestingly, BBB efflux transport of GCs, including guanidinoacetate and creatinine, is negligible, though the BBB has a variety of efflux transport systems for synthetic precursors of GCs, such as amino acids and neurotransmitters. Instead, the BCSFB functions as a major cerebral clearance system for GCs. In conclusion, transport of GCs at the BBB and BCSFB appears to be the key determinant of the cerebral levels of GCs, and changes in the transport characteristics may cause the abnormal distribution of GCs in the brain seen in patients with

  19. Time-dependent low-field MRI characteristics of canine blood: an in vitro study.

    PubMed

    Jeong, Jimo; Park, Sangjun; Jeong, Eunseok; Kim, Namsoo; Kim, Minsu; Jung, Yechan; Cho, Youngkwon; Lee, Kichang

    2016-03-01

    This study was conducted to assess time-sensitive magnetic resonance (MR) changes in canine blood using low-field MR. Arterial and venous blood samples were collected from eight healthy beagle dogs. Samples were placed in 5-mL tubes and imaged within 3 hours of collection at 1 day intervals from day 1 to day 30. The following sequences were used: T1-weighted (T1W), T2-weighted (T2W), fluid-attenuated inversion recovery (FLAIR), short tau inversion recovery (STIR), and T2-star gradient-echo (T2(*)-GRE). Visual comparison of the images revealed that four relatively homogenous blood clots and twelve heterogeneous blood clots developed. The margination of the clot and plasma changed significantly on day 2 and day 13. On day 2, heterogeneous blood clots were differentiated into 2 to 3 signal layers in the T2W, T1W, and especially the STIR images. Hypointense signal layers were also detected in the blood clots in STIR images, which have T2 hypo, FLAIR hypo, and T1 hyper intense signals. In all images, these signal layers remained relatively unchanged until day 13. Overall, the results suggest that hematomas are complex on low-field MRI. Accordingly, it may not be feasible to accurately characterize hemorrhages and predict clot age based on low-field MRI. PMID:27051346

  20. Time-dependent low-field MRI characteristics of canine blood: an in vitro study

    PubMed Central

    Jeong, Jimo; Park, Sangjun; Jeong, Eunseok; Kim, Namsoo; Kim, Minsu; Jung, Yechan; Cho, Youngkwon

    2016-01-01

    This study was conducted to assess time-sensitive magnetic resonance (MR) changes in canine blood using low-field MR. Arterial and venous blood samples were collected from eight healthy beagle dogs. Samples were placed in 5-mL tubes and imaged within 3 hours of collection at 1 day intervals from day 1 to day 30. The following sequences were used: T1-weighted (T1W), T2-weighted (T2W), fluid-attenuated inversion recovery (FLAIR), short tau inversion recovery (STIR), and T2-star gradient-echo (T2*-GRE). Visual comparison of the images revealed that four relatively homogenous blood clots and twelve heterogeneous blood clots developed. The margination of the clot and plasma changed significantly on day 2 and day 13. On day 2, heterogeneous blood clots were differentiated into 2 to 3 signal layers in the T2W, T1W, and especially the STIR images. Hypointense signal layers were also detected in the blood clots in STIR images, which have T2 hypo, FLAIR hypo, and T1 hyper intense signals. In all images, these signal layers remained relatively unchanged until day 13. Overall, the results suggest that hematomas are complex on low-field MRI. Accordingly, it may not be feasible to accurately characterize hemorrhages and predict clot age based on low-field MRI. PMID:27051346

  1. Meat Products, Hydrodynamic Pressure Processing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The hydrodynamic pressure process (HDP) has been shown to be very effective at improving meat tenderness in a variety of meat cuts. When compared to conventional aging for tenderization, HDP was more effective. The HDP process may offer the meat industry a new alternative for tenderizing meat in add...

  2. Occurrence and characteristics of extended-spectrum β-lactamase (ESBL) producing Enterobacteriaceae in food producing animals, minced meat and raw milk

    PubMed Central

    2012-01-01

    Background The impact of food animals as a possible reservoir for extended-spectrum beta-lactamase (ESBL) producing Enterobacteriaceae, and the dissemination of such strains into the food production chain need to be assessed. In this study 334 fecal samples from pigs, cattle, chicken and sheep were investigated at slaughter. Additionally, 100 raw milk samples, representing bulk tank milk of 100 different dairy farms, 104 minced meat (pork and beef) samples and 67 E. coli isolates from cattle E. coli mastitis were analyzed. Results As many as 15.3% of the porcine, 13.7% of the bovine, 8.6% of the sheep and 63.4% of the chicken fecal samples yielded ESBL producers after an enrichment step. In contrast, none of the minced meat, none of the bulk tank milk samples and only one of the mastitis milk samples contained ESBL producing strains. Of the total of 91 isolates, 89 were E. coli, one was Citrobacter youngae and one was Enterobacter cloacae. PCR analysis revealed that 78 isolates (85.7%) produced CTX-M group 1 ESBLs while six isolates (6.6%) produced CTX-M group 9 enzymes. Five detected ESBLs (5.5%) belonged to the SHV group and 2 isolates (2.2%) contained a TEM-type enzyme. A total of 27 CTX-M producers were additionally PCR-positive for TEM-beta-lactamase. The ESBL-encoding genes of 53 isolates were sequenced of which 34 produced CTX-M-1, 6 produced CTX-M-14, 5 produced CTX-M-15 and also 5 produced SHV-12. Two isolates produced TEM-52 and one isolate expressed a novel CTX-M group 1 ESBL, CTX-M-117. One isolate--aside from a CTX-M ESBL-- contained an additional novel TEM-type broad-spectrum beta-lactamase, TEM-186. Conclusions The relatively high rates of ESBL producers in food animals and the high genetic diversity among these isolates are worrisome and indicate an established reservoir in farm animals. PMID:22397509

  3. Regional cerebral blood flow characteristics of the Sturge-Weber syndrome

    SciTech Connect

    Riela, A.R.; Stump, D.A.; Roach, E.S.; McLean, W.T. Jr.; Garcia, J.C.

    1985-03-01

    Four patients with the Sturge-Weber syndrome were studied using the non-invasive Xenon-133 inhalation technique. All four patients had decreased regional cerebral blood flow in the area of their lesion, and in two patients who were subsequently tested with 5% carbon dioxide inhalation, impaired vasomotor reactivity was documented. Diminished regional cerebral blood flow is consistent with previously described nuclide flow studies which demonstrated a delay in the initial perfusion blush in the region of the abnormal vasculature. The focal decrease in blood flow was greatest in the most severely affected patient, but was also prominent in the two younger patients, both of whom have excellent neurologic function. These studies suggest that localized decrease in blood flow and vasomotor dysfunction in Sturge-Weber syndrome can precede the occurrence of severe neurologic impairment and extensive cerebral atrophy and possibly be a major contributing factor in progressive dysfunction. A secondary observation was that the blood flow in the unaffected hemisphere was significantly greater in two children compared to the two adults and was similar to the age-related differences reported for normal children and adults.

  4. Prevalence and epidemiological characteristics of hepatitis C in Scottish blood donors.

    PubMed

    Crawford, R J; Gillon, J; Yap, P L; Brookes, E; McOmish, F; Simmonds, P; Dow, B C; Follett, E A

    1994-06-01

    All blood donors in Scotland who were found to be infected with hepatitis C virus (HCV) in the first 6 months of routine testing of all donations for anti-HCV were contacted. Those who attended were counselled, a history of exposure to risk was sought, and blood was taken for alanine aminotransferase (ALT) level as a measure of liver function. The epidemiological features were then correlated with the virological findings and ALT. In the period under study between September 1991 and February 1992, 180,658 blood donors attended. The prevalence of HCV infection was 0.088%. Of the 151 donors who attended for counselling, 101 (68%) were male. Intravenous drug use was the most common risk activity (39%), followed by previous blood transfusion (15.2%), other parenteral exposure (11.2%) and heterosexual contact with a parenterally infected partner (8.6%); 29.1% of donors gave no history of possible exposure. Elevated ALT levels were found in 59%. ALT levels were higher in donors with HCV types 1 and 3 than in HCV type 2 or non-viraemic donors. The prevalence of HCV in Scottish blood donors is thus relatively low. This may relate to the effectiveness of donor selection procedures, but donors with risk activities which should debar them continue to donate. The combination of ALT and PCR appears to be useful in counselling and assessing infected donors. PMID:7921048

  5. Effects of thermo-resistant non-starch polysaccharide degrading multi-enzyme on growth performance, meat quality, relative weights of body organs and blood profile in broiler chickens.

    PubMed

    Mohammadi Gheisar, M; Hosseindoust, A; Kim, I H

    2016-06-01

    This research was conducted to study the performance and carcass parameters of broiler chickens fed diets supplemented with heat-treated non-starch polysaccharide degrading enzyme. A total of 432 one-day old Ross 308 broiler chickens were allocated to five treatments: (i) CON (basal diet), (ii) E1: CON + 0.05% multi-enzyme, (iii) E2: CON + 0.1% multi-enzyme, (iv) E3: CON + 0.05% thermo-resistant multi-enzyme and (v) E4: CON + 0.1% thermo-resistant multi-enzyme, each treatment consisted of six replications and 12 chickens in each replication. The chickens were housed in three floor battery cages during 28-day experimental period. On days 1-7, gain in body weight (BWG) improved by feeding the diets supplemented with thermo-resistant multi-enzyme. On days 7-21 and 1-28, chickens fed the diets containing thermo-resistant multi-enzyme showed improved (p < 0.05) BWG and feed conversion ratio (FCR) compared to CON group. Supplementing the diets with multi-enzyme or thermo-resistant multi-enzyme affected the percentage of drip loss on d 1 (p < 0.05). Drip loss percentage on days 3 and 5 and also meat colour were not affected significantly. Supplementing the diets with multi-enzyme or thermo-resistant multi-enzyme did not affect the relative weights of organs but compared to CON group, relative weight of breast muscle increased and abdominal fat decreased (p < 0.05). Among measured blood constituents, chickens fed supplemented diets with thermo-resistant multi-enzyme showed higher (p < 0.05) IgG. Counts of red and white blood cells and lymphocyte percentage were not affected. In conclusion, the results demonstrated that supplementing pelleted diets with thermo-resistant multi-enzyme improved performance of broiler chickens. PMID:26334023

  6. Effects of dietary leucine supplementation in low crude protein diets on performance, nitrogen balance, whole-body protein turnover, carcass characteristics and meat quality of finishing pigs.

    PubMed

    Zhang, Shihai; Chu, Licui; Qiao, Shiyan; Mao, Xiangbing; Zeng, Xiangfang

    2016-07-01

    Eighteen Duroc × Landrace × Yorkshire barrows, with an average initial body weight (BW) of 75.4 ± 2.0 kg, were randomly allotted to one of three diets with six replicates per treatment for 25 days. The diets comprised a normal protein diet (NP, 14.5% crude protein), a low crude protein diet supplemented with 0.27% alanine (LP + Ala, 10.0% crude protein), or a low crude protein diet supplemented with 0.40% leucine (LP + Leu, 10.0% crude protein). The whole-body protein synthesis rate, whole-body protein breakdown rate and protein deposition rate in pigs fed the LP + Leu diet were similar to the NP diet (P > 0.05), and both were significantly higher than pigs fed the LP + Ala diet (P < 0.05). The Longissimus muscle area (LMA) of pigs fed the LP + Leu diet was larger than those fed the LP + Ala diet (P = 0.05). In addition, drip loss and intramuscular fat of pigs fed the LP + Ala diet were higher than that of the others (P < 0.05). In conclusion, supplementation of leucine in low protein diet could stimulate protein deposition and improve the meat quality of finishing pigs more than an alanine-supplemented one. PMID:26597995

  7. The effect of chicken blood and its components on wastewater characteristics and sewage surcharges

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Local wastewater treatment authorities charge non-residential customers, in part, based on measurements which indicate the pollutant load in the customer’s wastewater. Blood has long been recognized as the most potent contributor to pollutant loads in chicken processing plant wastewater. Quantificat...

  8. 2D Source area prediction based on physical characteristics of a regular, passive blood drip stain.

    PubMed

    Basu, Nabanita; Bandyopadhyay, Samir Kumar

    2016-09-01

    Violent criminal acts are often accompanied by dynamic blood shedding events. Bloodstain pattern analysis particularly deals with estimation of the dynamic blood shedding events from the static bloodstain patterns that have been left at the scene. Of all the stain patterns present at a crime scene, drip stain patterns are common stain patterns one would expect to document at a violent crime scene. The paper documents statistically significant correlations between different physical parameters, such as fall height, total number of spines associated with each stain. Statistical significant correlation between the angle of impact and the total number of spines associated with each stain pattern has been established in this work. The paper propounds that the breadth of a regular drip stain is particularly significant in making predictions empirically as also statistically about the surface area from which blood has dripped leading to the formation of a particular drip stain. A data model has been developed using machine learning techniques to predict the range of surface radius from which blood has dripped and lead to the formation of a particular drip stain (Accuracy: 97.53%, Sensitivity=0.9481, Specificity=1). PMID:27295073

  9. Characteristics of Blood Vessels in Female Genital Schistosomiasis: Paving the Way for Objective Diagnostics at the Point of Care

    PubMed Central

    Holmen, Sigve; Galappaththi-Arachchige, Hashini Nilushika; Kleppa, Elisabeth; Pillay, Pavitra; Naicker, Thajasvarie; Taylor, Myra; Onsrud, Mathias; Kjetland, Eyrun Floerecke; Albregtsen, Fritz

    2016-01-01

    Background The mucosal changes associated with female genital schistosomiasis (FGS) encompass abnormal blood vessels. These have been described as circular, reticular, branched, convoluted and having uneven calibre. However, these characteristics are subjective descriptions and it has not been explored which of them are specific to FGS. Methods In colposcopic images of young women from a schistosomiasis endemic area, we performed computerised morphologic analyses of the cervical vasculature appearing on the mucosal surface. Study participants where the cervix was classified as normal served as negative controls, women with clinically diagnosed FGS and presence of typical abnormal blood vessels visible on the cervical surface served as positive cases. We also included women with cervical inflammatory conditions for reasons other than schistosomiasis. By automating morphological analyses, we explored circular configurations, vascular density, fractal dimensions and fractal lacunarity as parameters of interest. Results We found that the blood vessels typical of FGS are characterised by the presence of circular configurations (p < 0.001), increased vascular density (p = 0.015) and increased local connected fractal dimensions (p = 0.071). Using these features, we were able to correctly classify 78% of the FGS-positive cases with an accuracy of 80%. Conclusions The blood vessels typical of FGS have circular configurations, increased vascular density and increased local connected fractal dimensions. These specific morphological features could be used diagnostically. Combined with colourimetric analyses, this represents a step towards making a diagnostic tool for FGS based on computerised image analysis. PMID:27073857

  10. Meat, Poultry and Fish

    MedlinePlus

    ... Select meat substitutes such as dried beans, peas, lentils or tofu (soybean curd) in entrees, salads or ... one-cup serving of cooked beans, peas or lentils, or soybean curd (tofu) can replace a 2- ...

  11. Flavour Chemistry of Chicken Meat: A Review

    PubMed Central

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  12. Antimicrobial food packaging in meat industry.

    PubMed

    Quintavalla, Stefania; Vicini, Loredana

    2002-11-01

    Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicrobial compounds have been evaluated in film structures, both synthetic polymers and edible films: organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds such as triclosan, silver zeolites, and fungicides. The characteristics of some antimicrobial packaging systems are reviewed in this article. The regulatory status of antimicrobial packaging in EU is also examined. PMID:22061613

  13. Characteristics of rat platelets and relative contributions of platelets and blood coagulation to haemostasis.

    PubMed

    Takahashi, O

    2000-01-01

    In order to understand some of the haemostatic mechanisms in rats for the interpretation of toxicological data, basic haemostatic parameters with a special emphasis on platelet functions were first measured in vitro. The results of reactions of rat platelets to many aggregating agents suggest that only ADP may be a consistently significant aggregator. The search for physiologic aggregators revealed ADP to be available from erythrocytes. Adhesion reaction also required ADP. Collagen was not considered to be essential for either reaction. Aggregation and adhesion were probably both reversible in flowing blood, while irreversible thrombi were formed in blood at rest ex vivo. Blood coagulation parameters determined revealed that the intrinsic pathway may be more important than the extrinsic one. The rate of intrinsic coagulation reaction was rapid, and plasma coagulation appeared to be of primary importance while the influence of platelet aggregation was minor. A simple model of rat haemostatic mechanism is proposed based on these results. Additionally, to define the relative contribution of platelets versus other cellular and plasma coagulation in vivo, rats were administered antiplatelet drugs (ticlopidine, suprofen and clopidogrel) and an anticoagulant (warfarin) intraperitoneally. Bleeding times (BTs) were significantly increased in all treated groups. ADP-induced platelet aggregations were significantly depressed by the administration of the three antiplatelet drugs, while kaolon-activated partial thromboplastin time and prothrombin time were greatly increased in the warfarin-treated rats. The increase in BT may be due to the inhibition of platelet activity or blood coagulation defect in rats given antiplatelet drugs or warfarin, respectively. These results suggest that platelets play a key role in haemostasis in the rat. Two possible explanations of the disparity between in vitro and in vivo results may be that functional tests used here are not adequate to cover

  14. Effects of feeding and fasting on wolf blood and urine characteristics

    USGS Publications Warehouse

    DelGiudice, G.D.; Seal, U.S.; Mech, L.D.

    1987-01-01

    Feeding and fasting trials were conducted with 2 groups (A and B) of 4 gray wolves (Canis lupus) each during January 1980. The groups were fed for 9 days and fasted for 10 days in a cross-over design. Blood and urine samples and weight data were collected every 2-3 days during each trial. Hemoglobin (Hb) concentrations, red blood cell (RBC) counts, and hematocrits (HCT) were elevated in both groups during fasting. White blood cell (WBC) counts, serum urea nitrogen (SUN), triiodothyronine (T3), and insulin concentrations decreased during fasting in Groups A and B. Mean corpuscular hemoglobin concentration (MCHC), serum cholesterol, triglyceride, and iron (Fe) concentrations were diminished in fasted Group A wolves compared to fed Group B. Creatine phosphokinase (CPK) concentrations were elevated in fed Group A wolves. Serum creatinine (C) concentrations were reduced in both groups during feeding. Urinary urea: creatinine (U:C), potassium:creatine (K:C), and sodium:creatinine (Na:C, pooled Group A and B data) ratios decreased in fasted wolves. Differences were not found between fed and fasted wolves for mean corpuscular volume (MCV), serum cortisol, glucose, calcium (Ca), bilirubin, serum glutamate-oxaloacetate transaminase (SGOT), serum glutamate-pyruvate transaminase (SGOT), serum glutamate-pyruvate transaminase (SGPT), alkaline phosphatase, and luteinizing hormone (LH) concentrations, total iron binding capacity (TIBC), and urinary calcium: creatine (Ca:C) ratios. Analysis of multiple blood or urine samples collected from free-ranging wolves would be useful in enabling researches and managers to identify the nutritional status and general health of wolves over time.

  15. Acute supplementation of N-acetylcysteine does not affect muscle blood flow and oxygenation characteristics during handgrip exercise.

    PubMed

    Smith, Joshua R; Broxterman, Ryan M; Ade, Carl J; Evans, Kara K; Kurti, Stephanie P; Hammer, Shane M; Barstow, Thomas J; Harms, Craig A

    2016-04-01

    N-acetylcysteine (NAC; antioxidant and thiol donor) supplementation has improved exercise performance and delayed fatigue, but the underlying mechanisms are unknown. One possibility isNACsupplementation increases limb blood flow during severe-intensity exercise. The purpose was to determine ifNACsupplementation affected exercising arm blood flow and muscle oxygenation characteristics. We hypothesized thatNACwould lead to higher limb blood flow and lower muscle deoxygenation characteristics during severe-intensity exercise. Eight healthy nonendurance trained men (21.8 ± 1.2 years) were recruited and completed two constant power handgrip exercise tests at 80% peak power until exhaustion. Subjects orally consumed either placebo (PLA) orNAC(70 mg/kg) 60 min prior to handgrip exercise. Immediately prior to exercise, venous blood samples were collected for determination of plasma redox balance. Brachial artery blood flow (BABF) was measured via Doppler ultrasound and flexor digitorum superficialis oxygenation characteristics were measured via near-infrared spectroscopy. FollowingNACsupplementaiton, plasma cysteine (NAC: 47.2 ± 20.3 μmol/L vs.PLA: 9.6 ± 1.2 μmol/L;P = 0.001) and total cysteine (NAC: 156.2 ± 33.9 μmol/L vs.PLA: 132.2 ± 16.3 μmol/L;P = 0.048) increased. Time to exhaustion was not significantly different (P = 0.55) betweenNAC(473.0 ± 62.1 sec) andPLA(438.7 ± 58.1 sec). RestingBABFwas not different (P = 0.79) withNAC(99.3 ± 31.1 mL/min) andPLA(108.3 ± 46.0 mL/min).BABFwas not different (P = 0.42) during exercise or at end-exercise (NAC: 413 ± 109 mL/min;PLA: 445 ± 147 mL/min). Deoxy-[hemoglobin+myoglobin] and total-[hemoglobin+myoglobin] were not significantly different (P = 0.73 andP = 0.54, respectively) at rest or during exercise between conditions. We conclude that acuteNACsupplementation does not alter oxygen delivery during exercise in men. PMID:27044854

  16. Functional Characteristics of the Blood of the Deep-Sea Hydrothermal Vent Brachyuran Crab

    NASA Astrophysics Data System (ADS)

    Arp, Alissa J.; Childress, James J.

    1981-10-01

    Hemocyanin in the whole blood of the hydrothermal vent brachyuran crab, Bythograea thermydron, has a moderate oxygen affinity (P50 = 6.6 millimeters of mercury at 2.6circC; pH 7.5), which unlike that of other hemocyanins is independent of temperature over the range 2circ to 30circC; carbon dioxide and pH have independent effects on the oxygen affinity of this pigment. The pH effect on affinity is moderate (Δ log P50/Δ pH = -0.34), whereas increased carbon dioxide, which can act both directly and by changing pH, has a much larger effect (Δ log P50/Δ pH = -0.81). This blood has a moderately high degree of cooperativity (Hill cooperativity coefficient, n, was 2.8) and a large oxygen-carrying capacity for a crustacean (4.5 milliliters of oxygen per 100 milliliters of blood). These properties characterize an oxygen transport system whose function appears to be largely independent of the wide range of environmental conditions encountered around the vents.

  17. Biological characteristics of stem cells from foetal, cord blood and extraembryonic tissues

    PubMed Central

    Abdulrazzak, Hassan; Moschidou, Dafni; Jones, Gemma; Guillot, Pascale V.

    2010-01-01

    Foetal stem cells (FSCs) can be isolated during gestation from many different tissues such as blood, liver and bone marrow as well as from a variety of extraembryonic tissues such as amniotic fluid and placenta. Strong evidence suggests that these cells differ on many biological aspects such as growth kinetics, morphology, immunophenotype, differentiation potential and engraftment capacity in vivo. Despite these differences, FSCs appear to be more primitive and have greater multi-potentiality than their adult counterparts. For example, foetal blood haemopoietic stem cells proliferate more rapidly than those found in cord blood or adult bone marrow. These features have led to FSCs being investigated for pre- and post-natal cell therapy and regenerative medicine applications. The cells have been used in pre-clinical studies to treat a wide range of diseases such as skeletal dysplasia, diaphragmatic hernia and respiratory failure, white matter damage, renal pathologies as well as cancers. Their intermediate state between adult and embryonic stem cells also makes them an ideal candidate for reprogramming to the pluripotent status. PMID:20739312

  18. Chemical safety of meat and meat products.

    PubMed

    Andrée, Sabine; Jira, W; Schwind, K-H; Wagner, H; Schwägele, F

    2010-09-01

    Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the "chemical safety of meat and meat products" taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability. PMID:20510527

  19. Muscle Growth and Poultry Meat Quality Issues

    PubMed Central

    Petracci, Massimiliano; Cavani, Claudio

    2011-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry. PMID:22347614

  20. Feeding and meat quality - a future approach.

    PubMed

    Andersen, Henrik J; Oksbjerg, Niels; Young, Jette F; Therkildsen, Margrethe

    2005-07-01

    The continuous demand for high standards of quality assurance in the meat production of today and tomorrow calls for development of new tools capable of meeting such demands. The present paper aims to re-think the traditional way of using feeding as a quality control tool in the production of meat and to introduce the potential of a nutrigenomic approach as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers. A few chosen examples present how specific feeding strategies can manipulate (i) muscle protein turnover and thereby meat tenderness as well as the cost and sustainability of the production and (ii) muscle energy levels at slaughter and thereby the pH decline, water-holding capacity and the sensory characteristics of meats. The examples are discussed in relation to exploiting essential and basic understanding of physiological and physical processes, which can subsequently be included in a systems biology line of thought of importance for development of unique decision support systems in future meat production. PMID:22063752

  1. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    PubMed Central

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E.; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J. Eleazar; Regalado, Carlos

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics. PMID:25050387

  2. Antimicrobial edible films and coatings for meat and meat products preservation.

    PubMed

    Sánchez-Ortega, Irais; García-Almendárez, Blanca E; Santos-López, Eva María; Amaro-Reyes, Aldo; Barboza-Corona, J Eleazar; Regalado, Carlos

    2014-01-01

    Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics. PMID:25050387

  3. Safety assessment of meat from transgenic cattle by 90-day feeding study in rats.

    PubMed

    Liu, Shan; Li, Chen-Xi; Feng, Xiao-Lian; Wang, Hui-Ling; Liu, Hai-Bo; Zhi, Yuan; Geng, Gui-Ying; Zhao, Jie; Xu, Hai-Bin

    2013-07-01

    The study was carried out to evaluate the subchronic toxicity of meat derived from human lactoferrin gene-modified cattle in male and female Wistar rats. Rats were fed 5% or 10% transgenic meat diet, 5% or 10% conventional meat diet, or AIN93G diet for 90 days. During the study, body weight and food consumption were weighed weekly and clinical observations were conducted daily. At the end of the study, urinary examination, hematology and blood biochemistry examination, macroscopic and microscopic examinations were performed. There were no biologically significant differences in these factors between the rat groups fed transgenic meat diet and conventional meat diet. Therefore, the present 90-day rodent feeding study suggests that meat derived from the transgenic cattle is equivalent to meat from conventional cattle in use as dietary supplements. PMID:23583492

  4. Characteristics of blood chemistry, hematology, and lymphocyte subsets in pregnant rhesus monkeys.

    PubMed

    Wu, Ming-Ling; Gong, Li; Qian, Can; Liang, Zhi-Gang; Zeng, Wen

    2015-06-01

    The present study was designed to characterize the blood chemistry, hematology, and lymphocyte subsets in pregnant rhesus monkeys and provide baseline parameters for future studies of reproductive and developmental toxicity and developmental immunotoxicity. Harem-mating was used in 96 female and 16 male rhesus monkeys. Pregnancy was confirmed on gestation day (GD)18 by ultrasound. The blood samples of rhesus monkeys were collected at various times (20 days before pregnancy and GD20, 100 and 150). The analyses of blood chemistry, hematology, and lymphocyte subsets were performed. Compared with 20 days before pregnancy, Significant decreases (P < 0.05) were observed in HCT and RBC on GD20, GD150 and in HGB on GD150, Significant increases in NEUT and decreases in LYMPH on GD20 were observed. Significant decreases in ALB from GD20 to GD150 were observed, significant decreases in TP was observed on GD100. Significant increases in mean GLU were observed on GD20 and GD150 during pregnancy. Significant decreases (P < 0.05) in CD20(+) subsets on GD100, GD150 and CD4(+)/CD8(+)ratio on GD150 were observed, The significant changes of MCV, MCHC, RDW-SD, MCV, MONO, ALT, AST, GLB, ALP, TBIL, DBIL, IBIL, GGT, CR-S, URIC, TC, TG and CK were observed during the pregnant period, but no biologic change were observed, There were no significant changes in MCH, RDW-CV, MPV, BUN, CD3(+), CD4(+) and CD8(+) during pregnancy. These data provide a database for preclinical study in rhesus monkeys. Physiological anemia, hyperglycemia, and immune suppression may occur in pregnant rhesus monkey which is similar to that found in human, and it is essential to distinguish the physiological changes from the pharmacological effects in reproductive and developmental toxicity and developmental immunotoxicity studies of pharmaceuticals. PMID:26073336

  5. [THE CERTAIN CLINICAL CHARACTERISTICS OF BLOOD IN PATIENTS WITH FAMILY MEDITERRANEAN FEVER OF ARMENIAN POPULATION].

    PubMed

    Pepoian, A Z; Arutunian, N; Grigorian, A; Tsaturian, V V; Manvelian, A M; Dilnian, E; Balaian, M A; Torok, T

    2015-06-01

    The study was carried out to evaluate erythrocyte sedimentation rate, glucose level, rheumatoid factor and C-reactive protein in blood of patients with periodic peritonitis at the stage of remission. Also, effect of colchicine on activity of lactase was analyzed. It is demonstrated that frequency of increase of levels of erythrocyte sedimentation rate and C-reactive protein during period of remission differed depending on gender while at the same time indicators of rheumatoid factor were within limits of normality in all patients. Despite research literature data establishing effect of colchicine on lactose assimilability, no significant inhibition of lactose activity was established in examined volunteers. PMID:26466452

  6. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    PubMed Central

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-01-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods. PMID:26104409

  7. Tenderizing Meat with Explosives

    NASA Astrophysics Data System (ADS)

    Gustavson, Paul K.; Lee, Richard J.; Chambers, George P.; Solomon, Morse B.; Berry, Brad W.

    2001-06-01

    Investigators at the Food Technology and Safety Laboratory have had success tenderizing meat by explosively shock loading samples submerged in water. This technique, referred to as the Hydrodynamic Pressure (HDP) Process, is being developed to improve the efficiency and reproducibility of the beef tenderization processing over conventional aging techniques. Once optimized, the process should overcome variability in tenderization currently plaguing the beef industry. Additional benefits include marketing lower quality grades of meat, which have not been commercially viable due to a low propensity to tenderization. The simplest and most successful arrangement of these tests has meat samples (50 to 75 mm thick) placed on a steel plate at the bottom of a plastic water vessel. Reported here are tests which were instrumented by Indian Head investigators. Carbon-composite resistor-gauges were used to quantify the shock profile delivered to the surface of the meat. PVDF and resistor gauges (used later in lieu of PVDF) provided data on the pressure-time history at the meat/steel interface. Resulting changes in tenderization were correlated with increasing shock duration, which were provided by various explosives.

  8. Spatiotemporal characteristics of cerebral blood volume changes in different microvascular compartments evoked by sciatic nerve stimulation in rat somatosensory cortex

    NASA Astrophysics Data System (ADS)

    Li, Pengcheng; Luo, Qingming; Luo, Weihua; Chen, Shanbin; Cheng, Haiying; Zeng, Shaoqun

    2003-07-01

    The spatio-temporal characteristics of changes in cerebral blood volume associated with neuronal activity were investigated in the hindlimb somatosensory cortex of α-chloralose/urethan anesthetized rats (n=10) with optical imaging at 570nm through a thinned skull. Activation of cortex was carried out by electrical stimulation of the contralateral sciatic nerve with 5Hz, 0.3V pulses (0.5ms) for duration of 2s. The stimulation evoked a monophasic optical reflectance decrease at cortical parenchyma and arteries sites rapidly after the onset of stimulation, whereas no similar response was observed at vein compartments. The optical signal changes reached 10% of the peak response 0.70+/-0.32s after stimulation onset and no significant time lag in this 10% start latency time was observed between the response at cortical parenchyma and arteries compartments. The evoked optical reflectance decrease reached the peak (0.25%+/-0.047%) 2.66+/-0.61s after the stimulus onset at parenchyma site, 0.40+/-0.20s earlier (P<0.05) than that at arteries site (0.50+/-0.068% 3.06+/-0.70s). Variable location within the cortical parenchyma and arteries compartment themselves didn"t affect the temporal characteristics of the evoked signal significantly. These results suggest that the sciatic nerve stimulation evokes a local blood volume increase at both capillaries (cortical parenchyma) and arterioles rapidly after the stimulus onset but the evoked blood volume increase in capillaries could not be entirely accounted for by the dilation of arterioles.

  9. Effect of Medium-chain Triglyceride (MCT) on Growth Performance, Nutrient Digestibility, Blood Characteristics in Weanling Pigs.

    PubMed

    Hong, S M; Hwang, J H; Kim, I H

    2012-07-01

    One hundred and twenty weanling pigs in experiment 1 (Exp. 1) (6.91±0.99 kg; 21 d of age) and Exp. 2 (10.20±1.09 kg; 28 d of age) were used in two 42-d and 35-d experiments to evaluate the effect of medium-chain-triglyceride (MCT) on growth performance, apparent total tract digestibility (ATTD) of nutrients and blood profile. In both of Exp. 1 and Exp. 2, the same dietary treatments were utilized as follows : i) negative control (NC), ii) positive control (PC), NC+antibiotics (40 mg/kg Tiamulin, 110 mg/kg Tylosin, and 10 mg/kg Enramycin, iii) MCT3, NC+0.32% (phase 1, 2 and 3) MCT, and iv) MCT5, NC+0.55% (phase 1), 0.32% (phase 2 and 3) MCT. In Exp. 1, the pigs fed MCT5 diets had higher (p<0.05) ADG compared to NC treatment during the first 2 wk. From d 15 to 28, the ATTD of energy was improved (p<0.05) by MCT3 compared to the PC treatment. No effect has been observed on the blood profiles [red blood cell (RBC), white blood cell (WBC), immunoglobulin-G (IgG), lymphocyte concentration] measured in this study. In Exp. 2, the ADG were increased (p<0.05) by the MCT5 treatment than the PC treatment from d 0 to 14. Pigs fed PC treatment diet had lower ADFI (p<0.05) and better FCR (p<0.05) than NC treatment, whereas no differences were shown between MCT treatments and NC or PC treatment from d 15 to 35 and overall phase. The ATTD of DM and nitrogen were improved (p<0.05) by the effect of MCT5 related to the NC and PC treatment at the end of 2nd and 5th wk. The pigs fed MCT3 had higher (p<0.05) energy digestibility than PC treatment. No effects were seen in the blood profiles we measured (WBC, RBC, lymphocyte and immunoglobulin-G). In conclusion, the addition of MCT in the weanling pigs diet can improve the ADG and digestibility during the earlier period (first 2 wks), but had little effect on the blood characteristics. PMID:25049656

  10. Effect of Medium-chain Triglyceride (MCT) on Growth Performance, Nutrient Digestibility, Blood Characteristics in Weanling Pigs

    PubMed Central

    Hong, S. M.; Hwang, J. H.; Kim, I. H.

    2012-01-01

    One hundred and twenty weanling pigs in experiment 1 (Exp. 1) (6.91±0.99 kg; 21 d of age) and Exp. 2 (10.20±1.09 kg; 28 d of age) were used in two 42-d and 35-d experiments to evaluate the effect of medium-chain-triglyceride (MCT) on growth performance, apparent total tract digestibility (ATTD) of nutrients and blood profile. In both of Exp. 1 and Exp. 2, the same dietary treatments were utilized as follows : i) negative control (NC), ii) positive control (PC), NC+antibiotics (40 mg/kg Tiamulin, 110 mg/kg Tylosin, and 10 mg/kg Enramycin, iii) MCT3, NC+0.32% (phase 1, 2 and 3) MCT, and iv) MCT5, NC+0.55% (phase 1), 0.32% (phase 2 and 3) MCT. In Exp. 1, the pigs fed MCT5 diets had higher (p<0.05) ADG compared to NC treatment during the first 2 wk. From d 15 to 28, the ATTD of energy was improved (p<0.05) by MCT3 compared to the PC treatment. No effect has been observed on the blood profiles [red blood cell (RBC), white blood cell (WBC), immunoglobulin-G (IgG), lymphocyte concentration] measured in this study. In Exp. 2, the ADG were increased (p<0.05) by the MCT5 treatment than the PC treatment from d 0 to 14. Pigs fed PC treatment diet had lower ADFI (p<0.05) and better FCR (p<0.05) than NC treatment, whereas no differences were shown between MCT treatments and NC or PC treatment from d 15 to 35 and overall phase. The ATTD of DM and nitrogen were improved (p<0.05) by the effect of MCT5 related to the NC and PC treatment at the end of 2nd and 5th wk. The pigs fed MCT3 had higher (p<0.05) energy digestibility than PC treatment. No effects were seen in the blood profiles we measured (WBC, RBC, lymphocyte and immunoglobulin-G). In conclusion, the addition of MCT in the weanling pigs diet can improve the ADG and digestibility during the earlier period (first 2 wks), but had little effect on the blood characteristics. PMID:25049656

  11. The characteristic expression pattern of BMI-1 and SALL4 genes in placenta tissue and cord blood

    PubMed Central

    2013-01-01

    Introduction SALL4 and BMI-1 are important factors in hematopoiesis. Placental tissue (PT) and umbilical cord blood (CB) are rich in hematopoietic stem/progenitor cells (HSCs/HPCs), but their SALL4 and BMI-1 expression levels remain unknown. Methods Real-time PCR was used to determine the expression level of these genes in PT and CB from ten cases, and ten healthy donors were used as controls. Results A significantly higher BMI-1 and SALL4 gene expression level was found in PT (median: 17.548 and 34.362, respectively) than in cord blood mononuclear cells (CBMCs) (median: 2.071 and 11.300, respectively) (P = 0.0001 and P = 0.007) and healthy peripheral blood mononuclear cells (PBMCs) (median: 0.259 and 0.384, respectively) (P = 0.001 and P <0.0001), and their expression level was lower in PBMCs than in CBMCs (P = 0.029 and P = 0.002). A positive correlation between the BMI-1 and SALL4 genes was found in the PT and CB groups, while there was no significant correlation between these genes in the healthy group. There was also no significant correlation between the expression level of each gene in PT and CB. Conclusions These results describe the characteristic features of the BMI-1 and SALL4 gene expression pattern in placental tissue and cord blood. Placental tissue with higher expression level of both genes may be considered as a potential resource for SALL4-related HPC expansion. PMID:23632167

  12. Analysis of Blood Glucose Distribution Characteristics and Its Risk Factors among a Health Examination Population in Wuhu (China)

    PubMed Central

    Song, Jiangen; Zha, Xiaojuan; Li, Haibo; Guo, Rui; Zhu, Yu; Wen, Yufeng

    2016-01-01

    Background: Diabetes mellitus (DM) and Impaired Fasting Glucose (IFG) represent serious threats to human health, and as a result, this study was aimed at understanding the blood glucose distribution characteristics and the risk factors among a large health examination population in China. Methods: An investigation with physical and biochemical examinations and questionnaires was conducted in the physical examination center from 2011 to 2014 and as a result 175,122 physical examination attendees were enrolled in this study. Multivariate logistic regression was used to explore the factors influencing blood sugar levels. Results: The rates of IFG and DM were 6.0% and 3.8%. Prevalence were 7.6%/5.1% in males and 5.1%/2.8% in females for IFG and DM, respectively. The prevalence of IFG and DM were thus higher in males than in females. In the normal group, except high density lipoprotein (HDL) that was significantly higher than in the IFG and DM group, the other indexes (age, body mass index (BMI), glucose (Glu), total cholesterol (TC) and total glycerides (TG) were lower than those in the IFG and DM group. The proportion of IFG and DM also increased with the increases in proportion of abnormal blood pressure, smoking and alcohol consumption. Multivariate logistic regression analysis showed that increasing age, high BMI, high TC, high TG and low HDL increased the risk of diabetes, while in males, in addition to the above factors, the smoking and drinking factors also increased the risk of diabetes. After the age of 65, the blood glucose level reached a peak in males, while in females, the increasing trends was on the rise. The inflexion age of the fast rise was younger in males than in females. Conclusion: The study population showed a high prevalence of DM and IFG among the adults. Regular physical examination for the early detection of diabetes is recommended in the high-risk population. PMID:27043603

  13. Effect of Indigenous Herbs on Growth, Blood Metabolites and Carcass Characteristics in the Late Fattening Period of Hanwoo Steers

    PubMed Central

    Kim, D. H.; Kim, K. H.; Nam, I. S.; Lee, S. S.; Choi, C. W.; Kim, W. Y.; Kwon, E. G.; Lee, K. Y.; Lee, M. J.; Oh, Y. K.

    2013-01-01

    This study was conducted to evaluate the effects of indigenous herbal supplements on growth, blood metabolites and carcass characteristics in the late fattening period of Hanwoo steers. In a 6 month feeding trial, thirty Hanwoo steers (647±32 kg) were allotted to one of 5 treatment groups, control (basal diet contained lasalocid), licorice, clove, turmeric and silymarin, with six steers per pen. All groups received ad libitum concentrate and 1 kg rice straw/animal/d throughout the feeding trial. Blood samples were collected at the beginning, middle, and the end of the experiment and the steers were slaughtered at the end. Blood glucose, triglyceride, total protein, and albumin concentrations were higher in the turmeric treatment compared with other treatments. Blood urea nitrogen and creatinine concentrations were highest (p<0.003 and p = 0.071, respectively) in steers treated with silymarin. Alanine aminotransferase activity was lower (p<0.06) for licorice and silymarin compared with the control group. There were no alterations in serum aspartate aminotransferase and gamma glutamyltransferase activities as a consequence of herb treatments (p = 0.203 and 0.135, respectively). Final body weight, body weight gain, average dairy gain and dry matter intake were not significantly different among treatments. Yield grade, marbling score and quality grade were higher for silymarin group than those of the control group (p<0.05). Therefore, the results suggest that silymarin can be used an effective dietary supplement as an alternative to antibiotic feed additive and a productivity enhancer, providing safe and more consumer acceptable alternative to synthetic compounds during the late fattening period of steers. PMID:25049742

  14. Hemodynamic and pathophysiological characteristics of intradialytic blood pressure elevation in patients with end-stage renal disease.

    PubMed

    Oosugi, Kazuki; Fujimoto, Naoki; Dohi, Kaoru; Machida, Hirofumi; Onishi, Katsuya; Takeuchi, Misao; Nomura, Shinsuke; Takeuchi, Hideyuki; Nobori, Tsutomu; Ito, Masaaki

    2014-02-01

    An increase in systolic blood pressure (SBP) after hemodialysis (intradialytic-HTN) is associated with adverse outcomes in patients on regular hemodialysis. However, the hemodynamic and Doppler echocardiographic characteristics of intradialytic-HTN and its impact on clinical outcomes are unclear. A retrospective analysis of 84 patients (45 men, 70±9 years) stratified into three groups on the basis of SBP response from pre- to post-hemodialysis: GHTN (intradialytic-HTN, SBP increase 10 mm Hg), GDROP<15 mm Hg (SBP drop <15 mm Hg), and GDROP15 mm Hg (SBP drop 15 mm Hg). Hemodynamic and echocardiographic assessments were performed pre- and post-hemodialysis, and patients were followed for 41±17 months. GHTN had higher blood glucose and lower baseline SBP, serum potassium and total cholesterol. Cardiothoracic ratio was smaller, and peak early diastolic mitral annular velocity (E') was lower in GHTN. During hemodialysis, SBP and diastolic blood pressure increased only in GHTN. After hemodialysis, left ventricular (LV) filling pressure (E/E' ratio) decreased only in GDROP15 mm Hg, resulting in a higher E/E' ratio in GHTN than GDROP15 mm Hg. Multivariate logistic regression analysis revealed a positive correlation between blood glucose and intradialytic-HTN, whereas cardiothoracic ratio, pre-hemodialysis SBP and the change in E/E' ratio with hemodialysis were negatively related to intradialytic-HTN. During follow-up, GHTN had more cardiovascular deaths than GDROP15 mm Hg (P=0.03). Multivariate Cox regression analysis showed that lower serum potassium and previous coronary artery disease, but not intradialytic-HTN, were associated with cardiovascular deaths. A higher LV afterload and elevated filling pressures after hemodialysis, indicative of increased cardiovascular stiffening and impaired diastolic filling, may contribute in part to an increased cardiovascular burden in patients with intradialytic-HTN. PMID:24048483

  15. Retail Meat Cutting I. Apprentice Meat Cutter Related Training. Revised.

    ERIC Educational Resources Information Center

    Johnson, Dale H., Ed.

    Intended as a first-year curriculum for apprentice meat cutters, this text focuses on retail meat cutting. Topics covered in the 24 chapters are background and purpose of apprenticeship, job preparation, general layout of the meat department, operational procedures, beef structure and evaluation, retail cuts and cooking methods, beef forequarter:…

  16. Color image analysis technique for measuring of fat in meat: an application for the meat industry

    NASA Astrophysics Data System (ADS)

    Ballerini, Lucia; Hogberg, Anders; Lundstrom, Kerstin; Borgefors, Gunilla

    2001-04-01

    Intramuscular fat content in meat influences some important meat quality characteristics. The aim of the present study was to develop and apply image processing techniques to quantify intramuscular fat content in beefs together with the visual appearance of fat in meat (marbling). Color images of M. longissimus dorsi meat samples with a variability of intramuscular fat content and marbling were captured. Image analysis software was specially developed for the interpretation of these images. In particular, a segmentation algorithm (i.e. classification of different substances: fat, muscle and connective tissue) was optimized in order to obtain a proper classification and perform subsequent analysis. Segmentation of muscle from fat was achieved based on their characteristics in the 3D color space, and on the intrinsic fuzzy nature of these structures. The method is fully automatic and it combines a fuzzy clustering algorithm, the Fuzzy c-Means Algorithm, with a Genetic Algorithm. The percentages of various colors (i.e. substances) within the sample are then determined; the number, size distribution, and spatial distributions of the extracted fat flecks are measured. Measurements are correlated with chemical and sensory properties. Results so far show that advanced image analysis is useful for quantify the visual appearance of meat.

  17. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

    PubMed

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

    The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. PMID:23688798

  18. Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

    PubMed Central

    Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

    2012-01-01

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P < 0.05). Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (P < 0.001). ES caused difference in instrumental colour (CIE L∗, a∗, b∗) values of lamb and goat meat compared with the control groups (P < 0.05) during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences. PMID:22593699

  19. Shaft/shaft-seal interface characteristics of a multiple disk centrifugal blood pump.

    PubMed

    Manning, K B; Miller, G E

    1999-06-01

    A multiple disk centrifugal pump (MDCP) is under investigation as a potential left ventricular assist device. As is the case with most shaft driven pumps, leakage problems around the shaft/shaft seal interface are of major interest. If leakage were to occur during or after implantation, potential events such as blood loss, clotting, blood damage, and/or infections might result in adverse effects for the patient. Because these effects could be quite disastrous, potential shaft and shaft seal materials have been investigated to determine the most appropriate course to limit these effects. Teflon and nylon shaft seals were analyzed as potential candidates along with a stainless steel shaft and a Melonite coated shaft. The materials and shafts were evaluated under various time durations (15, 30, 45, and 60 min), motor speeds (800, 1,000, 1,200, and 1,400 rpm), and outer diameters (1/2 and 3/4 inches). The motor speed and geometrical configurations were typical for the MDCP under normal physiologic conditions. An air and water study was conducted to analyze the inner diameter wear, the inner temperature values, and the outer temperature values. Statistical comparisons were computed for the shaft seal materials, the shafts, and the outer diameters along with the inner and outer temperatures. The conclusions made from the results indicate that both the tested shaft seal materials and shaft materials are not ideal candidates to be used for the MDCP. Teflon experienced a significant amount of wear in air and water studies. Nylon did experience little wear, but heat generation was an evident problem. A water study on nylon was not conducted because of its molecular structure. PMID:10392284

  20. Blood characteristics, tracheal volume and heart mass of burrowing owls (Athene cunicularia) and bobwhite (Colinus virginianus).

    PubMed

    Boggs, D F; Birchard, G F; Kilgore, D L

    1983-01-01

    1. Measurements of certain hematological and morphological characteristics were made in burrowing owls and bobwhite in search of features that could be associated with the previously described ventilatory adaptations of the burrowing owl to hypoxia and hypercarbia. 2. Values for burrowing owls and bobwhite, respectively, were: P50 = 44.9, 46.0 torr; Hct = 36.6, 38.8 vol%, Hb = 12, 12.3 (g/100 ml); RBC = 2.72 X 10(6), 3.02 X 10(6); log P50/pH = -0.412, -0.485; delta log PCO2/delta pH = -1.39, -1.585. 3. The owls had greater heart weights and smaller tracheal volumes than the bobwhite or the predicted value. 4. No hematological characteristics of the burrowing bird distinguish it from the non-burrowing bird. PMID:6132713

  1. Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.

    PubMed

    Ayerza, R; Coates, W; Lauria, M

    2002-06-01

    Five thousand four hundred, 1-d-old, male, Ross 308, broiler chicks were fed for 49 d to compare diets containing 10 and 20% chia (Salvia hispanica L.) seed to a control diet. Cholesterol content, total fat content, and fatty acid composition of white and dark meats were determined at the end of the trial. A taste panel assessed meat flavor and preference. Cholesterol content was not significantly different among treatments; however, the 10% chia diet produced a lower fat content in the dark meat than did the control diet. Palmitic fatty acid content was less in both meat types when chia was fed, with differences being significant (P < 0.05), except for the white meat and the 20% chia diet. alpha-Linolenic fatty acid was significantly higher (P < 0.05) in the white and dark meats with the chia diets. Chia significantly lowered the saturated fatty acid content as well as the saturated:polyunsaturated fatty acid and omega-6:omega-3 ratios of the white and dark meats compared to the control diet. No significant differences in flavor or preference ratings were detected among diets. Body weight and feed conversion were significantly lower with the chia diets than with the control, with weight reductions up to 6.2% recorded with the 20% chia diet. PMID:12079050

  2. Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

    PubMed

    Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

    2015-12-01

    Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments. PMID:26613916

  3. "Meat juice" is not a homogeneous serological matrix.

    PubMed

    Wallander, Camilla; Frössling, Jenny; Vågsholm, Ivar; Burrells, Alison; Lundén, Anna

    2015-04-01

    Meat juice samples are used in serological assays to monitor infectious diseases within the food chain. However, evidence of inferior sensitivity, presumably due to low levels of antibodies in the meat juice compared to serum, has been presented, and it has been suggested that adjusting the dilution factor of meat juice in proportion to its blood content could improve sensitivity. In the present study, the agreement between Toxoplasma gondii-specific immunoglobulin G (IgG) levels in meat juice and serum was evaluated, and whether the level of immunoglobulins in meat juice was dependent on its blood content. Serum and meat juice from diaphragm, heart, tongue, Musculus triceps brachii and M. semitendinosus were collected from 20 pigs experimentally infected with T. gondii. Analysis of total IgG, heme-containing proteins (hematin), and hemoglobin (Hb) revealed significant differences between samples from different muscles, with the highest levels in samples from heart and tongue, and the lowest in samples from leg muscles. Comparison of T. gondii-specific antibody titers in meat juice and serum revealed a strong positive correlation for meat juice from heart (rs=0.87; p<0.001), while it was lower for M. semitendinosus (rs=0.71; p<0.001) and diaphragm (rs=0.54; p=0.02). Meanwhile, the correlation between total IgG and T. gondii titer ratio (meat juice/serum) was highest in diaphragm (rs=0.77; p<0.001) followed by M. semitendinosus (rs=0.64; p=0.005) and heart (rs=0.50; p=0.051). The correlation between Hb and T. gondii titer ratio was only significant for diaphragm (rs=0.65; p=0.008), and for hematin no significant correlation was recorded. In conclusion, the specific IgG titers in meat juice appeared to depend on the total IgG level, but the correlation to blood (Hb or hematin) was poor. Importantly, large significant differences in total IgG levels as well as in specific antibody titers were recorded, depending on the muscle the meat juice had been extracted from

  4. Immunophenotype characteristics of peripheral blood mononuclear leukocytes of chronic idiopathic urticaria patients.

    PubMed

    Garmendia, Jenny V; Zabaleta, Mercedes; Aldrey, Oscar; Rivera, Henry; De Sanctis, Juan B; Bianco, Nicolás E; Blanca, Isaac

    2006-12-01

    The pathogenesis of chronic idiopathic urticaria (CIU) is not completely understood although autoimmunity has been proposed. The aim of the study was to assess the expression of different leukocyte antigens, by flow cytometry, assaying total blood of 29 patients with CIU and of 20 sex and age matched controls. Moreover, we assessed soluble CD154 a marker of immune cell activation, predominantly memory T cells. When patients were divided depending an their response to the autologous serum skin test (ASST), three different groups were encountered: group 1 (n=11): with negative ASST-, group 2 (n=11): positive ASST (ASST+) with normal lymphocyte counts and group 3 (n=7): ASST+ with low lymphocyte counts (< 1500 cells/mm3). A significant increase in CD19+ percentage and not in the absolute count (P < 0.05) was observed in group 1 as compared to controls and to the other groups. In contrast, CD30+, CD45RO+ and CD4+/CD45RO+ percentages and biologically active soluble CD154 levels were significantly higher (P < 0.05) in group 3 as compared to group 1 or to controls. In ASST positive groups, CD45RO+ and CD4+/CD45RO+ positiveness correlates with wheal diameter. In conclusion, memory cells may play a role in these different types of patients and in understanding CIU pathogenesis. PMID:17176904

  5. Fluid dynamic characteristics of the VentrAssist rotary blood pump.

    PubMed

    Tansley, G; Vidakovic, S; Reizes, J

    2000-06-01

    The VentrAssist pump has no shaft or seal, and the device is unique in design because the rotor is suspended passively by hydrodynamic forces, and urging is accomplished by an integrated direct current motor rotor that also acts as the pump impeller. This device has led to many challenges in its fluidic design, namely large flow-blockage from impeller blades, low stiffness of bearings with concomitant impeller displacement under pulsatile load conditions, and very small running clearances. Low specific speed and radial blade off-flow were selected in order to minimize the hemolysis. Pulsatile and steady-flow tests show the impeller is stable under normal operating conditions. Computational fluid dynamics (CFD) has been used to optimize flow paths and reduce net axial force imbalance to acceptably small values. The latest design of the pump achieved a system efficiency of 18% (in 30% hematocrit of red blood cells suspended in phosphate-buffered saline), and efficiency was optimized over the range of operating conditions. Parameters critical to improving pump efficiency were investigated. PMID:10886070

  6. Effects of donors’ age and passage number on the biological characteristics of menstrual blood-derived stem cells

    PubMed Central

    Chen, Jinyang; Du, Xiaochun; Chen, Qian; Xiang, Charlie

    2015-01-01

    We investigated the effects of donor age and passage number on the biological characteristics of menstrual blood-derived stem cells (MenSCs) by comparing MenSCs derived from donors with three different age ranges and after different passage times. Continuous passage, flat cloning, cell proliferation assays, flow cytometric phenotyping and whole human genome microarray were performed to systematically analyze the relationship between the self-renewal ability of MenSCs as well as their potential to maintain their stem cell characteristics and to resist aging. The results demonstrated that the immunophenotypes and in vitro cultural characteristics of MenSCs did not change significantly with the progression of aging. However, some important signal pathways including MAPK, the insulin signaling pathway, pathways involved in carcinogenesis such as PPAR and P53, and cytokines and their receptors, as well as other pathways associated with immune response and aging, changed to various extents under the conditions of aging after a long time in vitro. The enriched differentially-expressed genes were mainly involved in transcriptional regulation, stress response, cell proliferation, development and apoptosis. The key differentiallyexpressed genes associated with age and passage number were identified for use as biomarkers of cell aging. PMID:26823782

  7. Plant extracts as natural antioxidants in meat and meat products.

    PubMed

    Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

    2014-09-01

    Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat. PMID:24824531

  8. Phenotypical and functional characteristics of mesenchymal stem cells derived from equine umbilical cord blood.

    PubMed

    Mohanty, N; Gulati, B R; Kumar, R; Gera, S; Kumar, S; Kumar, P; Yadav, P S

    2016-08-01

    Mesenchymal stem cells (MSCs) offer promise as therapeutic aid in the repair of tendon and ligament injuries in race horses. Fetal adnexa is considered as an ideal source of MSCs due to many advantages, including non-invasive nature of isolation procedures and availability of large tissue mass for harvesting the cells. However, MSCs isolated from equine fetal adnexa have not been fully characterized due to lack of species-specific markers. Therefore, this study was carried out to isolate MSCs from equine umbilical cord blood (UCB) and characterize them using cross-reactive markers. The plastic-adherent cells could be isolated from 13 out of 20 (65 %) UCB samples. The UCB derived cells proliferated till passage 20 with average cell doubling time of 46.40 ± 2.86 h. These cells expressed mesenchymal surface markers but did not express haematopoietic/leucocytic markers by RT-PCR and immunocytochemistry. The phenotypic expression of CD29, CD44, CD73 and CD90 was shown by 96.36 ± 1.28, 93.40 ± 0.70, 73.23 ± 1.29 and 46.75 ± 3.95 % cells, respectively in flow cytometry, whereas, reactivity against the haematopoietic antigens CD34 and CD45 was observed only in 2.4 ± 0.20 and 0.1 ± 0.0 % of cells, respectively. Osteogenic and chondrogenic differentiation could be achieved using established methods, whereas the optimum adipogenic differentiation was achieved after supplementing media with 15 % rabbit serum and 20 ng/ml of recombinant human insulin. In this study, we optimized methodology for isolation, cultural characterization, differentiation and immunophenotyping of MSCs from equine UCB. Protocols and markers used in this study can be employed for unequivocal characterization of equine MSCs. PMID:25487085

  9. Effect of Vitamin Levels and Different Stocking Densities on Performance, Nutrient Digestibility, and Blood Characteristics of Growing Pigs

    PubMed Central

    Zhang, Z. F.; Li, J.; Park, J. C.; Kim, I. H.

    2013-01-01

    This study was conducted to evaluate the effects of dietary vitamin levels and stocking densities on growth performance, nutrient digestibility, and blood characteristics in growing pigs. A 2×3 factorial (two vitamin levels, three regimens of stocking densities) arrangement was utilized with 96 pigs (23.10×0.95 kg initial body weight and 63 d of age) for 36 d. The pigs were allocated to pens with different stocking density (0.64, 0.48, and 0.38 m2/pig, respectively). The diets used in this study were a normal diet (based on NRC) and a high level of vitamin diet (2-fold higher than normal diet). The ADG and ADFI of pigs were decreased as the stocking density increased (p = 0.03 and p = 0.01, respectively). The G/F of pigs was 5% lower in the high vitamin treatment (p = 0.03) as compared with the control treatment. The apparent total tract digestibility (ATTD) of DM and N digestibility was negatively affected by the high level of vitamin in diets (p = 0.05 and p = 0.04, respectively). Moreover, a significant and negative effect on the ATTD of N was detected in the large groups (linear, p = 0.02). Blood cortisol concentration was increased with increasing stocking density (linear, p = 0.05), and was decreased by high level of vitamin (p = 0.04) at the end of this experiment. Stocking density also caused a linear reduction in WBC concentration (p = 0.05). Our data indicated that the principal effect of stocking density was not reliant on dietary vitamin levels. In conclusion, results indicated that doubling the vitamin supplementation did not improve the growth performance of pigs in high density. However, the blood cortisol concentration was decreased but the ATTD of N digestibility was impaired by high level of vitamin diet. PMID:25049782

  10. Numerical experiment of transient and steady characteristics of ultrasonic-measurement-integrated simulation in three-dimensional blood flow analysis.

    PubMed

    Funamoto, Kenichi; Hayase, Toshiyuki; Saijo, Yoshifumi; Yambe, Tomoyuki

    2009-01-01

    In ultrasonic-measurement-integrated (UMI) simulation of blood flows, feedback signals proportional to the difference of velocity vector optimally estimated from Doppler velocities are applied in the feedback domain to reproduce the flow field. In this paper, we investigated the transient and steady characteristics of UMI simulation by numerical experiment. A steady standard numerical solution of a three-dimensional blood flow in an aneurysmal aorta was first defined with realistic boundary conditions. The UMI simulation was performed assuming that the realistic velocity profiles in the upstream and downstream boundaries were unknown but that the Doppler velocities of the standard solution were available in the aneurysmal domain or the feedback domain by virtual color Doppler imaging. The application of feedback in UMI simulation resulted in a computational result approach to the standard solution. As feedback gain increased, the error decreased faster and the steady error became smaller, implying the traceability to the standard solution improves. The positioning of ultrasound probes influenced the result. The height less than or equal to the aneurysm seemed better choice for UMI simulation using one probe. Increasing the velocity information by using multiple probes enhanced the UMI simulation by achieving ten times faster convergence and more reduction of error. PMID:19011966

  11. Carcass merit and meat quality when Suffolk lambs, Katahdin lambs, and meat-goat kids were finished on a grass-legume pasture with and without supplementation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Small ruminant species and breed may impact response to supplementation of pasture diets. The experiment evaluated traditional U.S. sheep (Suffolk crossbed; SX, n = 36), hair sheep (Katahdin; KA, n = 36), and meat goat (Boer crossbred; GX, n = 36) carcass characteristics and meat quality parameters...

  12. Halal and kosher slaughter methods and meat quality: a review.

    PubMed

    Farouk, M M; Al-Mazeedi, H M; Sabow, A B; Bekhit, A E D; Adeyemi, K D; Sazili, A Q; Ghani, A

    2014-11-01

    There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. PMID:24973207

  13. International red meat trade.

    PubMed

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a

  14. Red Meat and Colorectal Cancer

    PubMed Central

    2015-01-01

    Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented. PMID:26779313

  15. Red Meat and Colorectal Cancer.

    PubMed

    Aykan, Nuri Faruk

    2015-02-10

    Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented. PMID:26779313

  16. Effects of Time-Specific F-strain Mycoplasma gallisepticum Inoculation Overlays on Prelay ts-11-strain M. gallisepticum Vaccination on Blood Characteristics of Commercial Laying Hens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Two trials were conducted to determine the effects of a prelay ts-11-strain Mycoplasma gallisepticum (ts-11MG) vaccination alone or in combination with subsequent time specific F-strain M. gallisepticum (FMG) inoculations on the blood characteristics of commercial laying hens. The following 4 treat...

  17. Impact of primary care nursing workforce characteristics on the control of high-blood pressure: a multilevel analysis

    PubMed Central

    Parro-Moreno, Ana; Serrano-Gallardo, Pilar; Díaz-Holgado, Antonio; Aréjula-Torres, Jose L; Abraira, Victor; Santiago-Pérez, Isolina M; Morales-Asencio, Jose M

    2015-01-01

    Objective To determine the impact of Primary Health Care (PHC) nursing workforce characteristics and of the clinical practice environment (CPE) perceived by nurses on the control of high-blood pressure (HBP). Design Cross-sectional analytical study. Setting Administrative and clinical registries of hypertensive patients from PHC information systems and questionnaire from PHC nurses. Participants 76 797 hypertensive patients in two health zones within the Community of Madrid, North-West Zone (NWZ) with a higher socioeconomic situation and South-West Zone (SWZ) with a lower socioeconomic situation, and 442 reference nurses. Segmented analyses by area were made due to their different socioeconomic characteristics. Primary outcome measure: Poor HBP control (adequate figures below the value 140/90 mm Hg) associated with the characteristics of the nursing workforce and self-perceived CPE. Results The prevalence of poor HBP control, estimated by an empty multilevel model, was 33.5% (95% CI 31.5% to 35.6%). In the multilevel multivariate regression models, the perception of a more favourable CPE was associated with a reduction in poor control in NWZ men and SWZ women (OR=0.99 (95% CI 0.98 to 0.99)); the economic immigration conditions increased poor control in NWZ women (OR=1.53 (95% CI 1.24 to 1.89)) and in SWZ, both men (OR=1.89 (95% CI 1.43 to 2.51)) and women (OR=1.39 (95% CI 1.09 to 1.76)). In all four models, increasing the annual number of patient consultations was associated with a reduction in poor control (NWZ women: OR=0.98 (95% CI0.98 to 0.99); NWZ men: OR=0.98 (95% CI 0.97 to 0.99); SWZ women: OR=0.98 (95% CI 0.97 to 0.99); SWZ men: OR=0.99 (95% CI 0.97 to 0.99). Conclusions A CPE, perceived by PHC nurses as more favourable, and more patient–nurse consultations, contribute to better HBP control. Economic immigration condition is a risk factor for poor HBP control. Health policies oriented towards promoting positive environments for nursing practice are

  18. [IgE-induced anaphylactic reaction after eating lamb meat].

    PubMed

    Johansen, Kasper Lorenz; Rasmussen, Kirsten

    2014-08-25

    This article presents the case of a 54-year-old male, who was admitted to hospital after suffering a severe anaphylactic reaction after tasting a spoonful of chili con carne and four months later after eating lamb meat. Galactose-alpha-1,3-galactose allergy was suspected and the subsequent blood test showed highly elevated specific IgE levels. Delayed allergy to meat is a relatively new type of allergy and the delayed onset of allergic symptoms poses a diagnostic challenge to the physician. This type of allergy should be considered when there has been no obvious allergen exposition prior to the allergic reaction. PMID:25293709

  19. Postmortem chemical changes in poultry breast meat monitored with visible-near infrared spectroscopy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chicken meat undergoes significant chemical and structural changes with postmortem time that influence meat quality characteristics. The objective of this study was to measure the visible-near infrared (vis-NIR) spectral differences in broiler breast fillets at 0.5, 4, 24, and 120 h postmortem. Mu...

  20. Effect of lean red meat from lamb v. lean white meat from chicken on the serum lipid profile: a randomised, cross-over study in women.

    PubMed

    Mateo-Gallego, Rocio; Perez-Calahorra, Sofia; Cenarro, Ana; Bea, Ana M; Andres, Eva; Horno, Jaime; Ros, Emilio; Civeira, Fernando

    2012-05-01

    The main dietary guidelines recommend restricting total and saturated fat intake in the management of high blood cholesterol levels for cardiovascular risk. These recommendations are usually oversimplified by considering that all red meats should be limited and replaced by white meats. However, lean red meat can be as low in fat as white meat. We examined the effects of red meat (lean breed lamb) and lean white meat (chicken) intake on the lipid profile of a group of women with stable life conditions (nuns living in convents). An open-label, randomised, cross-over study was carried out in thirty-six nuns who consumed either lamb or chicken three times per week for 5-week periods with their usual diet. Clinical, dietary and biochemical variables were evaluated at baseline and the end of each diet period. A validated FFQ was used to assess nutrient intake and monitor compliance. The results showed neither between-diet differences in lipid responses nor differences from baseline in total cholesterol, LDL-cholesterol or TAG for any diet period. In conclusion, consumption of lean red meat (lamb) or lean white meat (chicken) as part of the usual diet is associated with a similar lipid response. These two foods can be exchanged in a healthy diet to increase palatability. PMID:21902857

  1. Effect of feeding Jerusalem artichoke (Helianthus tuberosus) root as prebiotic on nutrient utilization, fecal characteristics and serum metabolite profile of captive Indian leopard (Panthera pardus fusca) fed a meat-on-bone diet.

    PubMed

    Pradhan, S K; Das, A; Kullu, S S; Saini, M; Pattanaik, A K; Dutta, N; Sharma, A K

    2015-01-01

    An experiment was conducted to determine the effect of incorporating Jerusalem artichoke (JA) as a prebiotic in the diet of Indian leopards (n = 11 adults) fed a meat-on-bone diet. The trial consisted of three periods (A1 , B, and A2 ). Each period comprised 17 days of adaptation and four days of collection. During the control periods (A1 and A2 ), the leopards were fed their normal zoo diets of 2.5-3 kg of buffalo meat-on-bone six days a week without any supplement. During trial B, meat-on-bone diets of the leopards were supplemented with JA at 2% of dietary dry matter (DM). Meat consumption was similar among the treatments. Supplementation of JA decreased the digestibility of crude protein (P < 0.01). Digestibilities of organic matter and ether extract were similar among the treatments. Serum concentrations of urea and triglycerides were lower (P < 0.05) when JA was added to the diet. Incorporation of JA to the basal diet increased fecal concentrations of acetate (P < 0.01), butyrate (P < 0.01), lactate (P < 0.01), Lactobacillus spp., and Bifidobacterium spp. (P < 0.01) with a simultaneous decrease in the concentration of ammonia (P < 0.01), Clostridia spp. (P < 0.01), and fecal pH (P < 0.01). Fecal microbial profiles and hind gut fermentation were improved, without any adverse effects on feed consumption, nutrient utilization, and serum metabolite profiles. Results of this experiment showed that feeding JA at 2% DM in the whole diet could be potentially beneficial for captive Indian leopards fed meat-on-bone diets. PMID:25652645

  2. Intakes of red meat, processed meat, and meat-mutagens increase lung cancer risk

    PubMed Central

    Lam, Tram Kim; Cross, Amanda J.; Consonni, Dario; Randi, Giorgia; Bagnardi, Vincenzo; Bertazzi, Pier Alberto; Caporaso, Neil E.; Sinha, Rashmi; Subar, Amy F.; Landi, Maria Teresa

    2009-01-01

    Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat-mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat-mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology (EAGLE), a population-based case-control study. Primary lung cancer cases (n=2101) were recruited from 13 hospitals within the Lombardy region of Italy examining ~80% of the cases from the area. Non-cancer population controls (n=2120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1903 cases and 2073 controls, and used in conjunction with a meat-mutagen database to estimate intake of heterocyclic amines and benzo[a]pyrene. Multivariable odds ratios (ORs) and 95% confidence intervals (CIs) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR=1.8; 95% CI=1.5–2.2; p-trend<0.001 and OR=1.7; 95% CI=1.4–2.1; p-trend<0.001, respectively); the risks were strongest among never smokers (OR=2.4, 95% CI=1.4–4.0, p-trend=0.001 and OR=2.5, 95% CI=1.5–4.2, p-trend=0.001, respectively). Heterocyclic amines and benzo[a]pyrene were significantly associated with increased risk of lung cancer. When separated by histology, significant positive associations for both meat groups were restricted to adenocarcinoma and squamous cell carcinoma, but not small cell carcinoma of the lung. In summary, red meat, processed meat, and meat-mutagens were independently associated with increased risk of lung cancer. PMID:19141639

  3. Meat consumption as a risk factor for type 2 diabetes.

    PubMed

    Barnard, Neal; Levin, Susan; Trapp, Caroline

    2014-01-01

    Disease risk factors identified in epidemiological studies serve as important public health tools, helping clinicians identify individuals who may benefit from more aggressive screening or risk-modification procedures, allowing policymakers to prioritize intervention programs, and encouraging at-risk individuals to modify behavior and improve their health. These factors have been based primarily on evidence from cross-sectional and prospective studies, as most do not lend themselves to randomized trials. While some risk factors are not modifiable, eating habits are subject to change through both individual action and broader policy initiatives. Meat consumption has been frequently investigated as a variable associated with diabetes risk, but it has not yet been described as a diabetes risk factor. In this article, we evaluate the evidence supporting the use of meat consumption as a clinically useful risk factor for type 2 diabetes, based on studies evaluating the risks associated with meat consumption as a categorical dietary characteristic (i.e., meat consumption versus no meat consumption), as a scalar variable (i.e., gradations of meat consumption), or as part of a broader dietary pattern. PMID:24566443

  4. Meat Consumption as a Risk Factor for Type 2 Diabetes

    PubMed Central

    Barnard, Neal; Levin, Susan; Trapp, Caroline

    2014-01-01

    Disease risk factors identified in epidemiological studies serve as important public health tools, helping clinicians identify individuals who may benefit from more aggressive screening or risk-modification procedures, allowing policymakers to prioritize intervention programs, and encouraging at-risk individuals to modify behavior and improve their health. These factors have been based primarily on evidence from cross-sectional and prospective studies, as most do not lend themselves to randomized trials. While some risk factors are not modifiable, eating habits are subject to change through both individual action and broader policy initiatives. Meat consumption has been frequently investigated as a variable associated with diabetes risk, but it has not yet been described as a diabetes risk factor. In this article, we evaluate the evidence supporting the use of meat consumption as a clinically useful risk factor for type 2 diabetes, based on studies evaluating the risks associated with meat consumption as a categorical dietary characteristic (i.e., meat consumption versus no meat consumption), as a scalar variable (i.e., gradations of meat consumption), or as part of a broader dietary pattern. PMID:24566443

  5. Research of principles for estimating the freshness of meat products by color analysis method

    NASA Astrophysics Data System (ADS)

    Gorbunova, Elena V.; Chertov, Aleksandr N.; Petukhova, Daria B.; Alekhin, Artem A.; Korotaev, Valery V.

    2015-03-01

    Color is one of the most important metrics of foodstuffs quality. It gives an indication of freshness, ingredient composition as well as about the presence or absence of falsification. Most often, the color is estimated visually, and thus, the evaluation is subjective. By automating the color analysis a wide application for this method could be found. The aim of this research is to study the principles of color analysis as applied to the task of evaluating the freshness of meat products using modern machine vision systems. From a scientific point of view, the color of meat depends on the proportion of myoglobin and its derivatives. It's the main pigment that characterizes the freshness of meat. Further color of meat can change due to oxidation of myoglobin during storage. Myoglobin exists in three forms. There are oxygenated form, oxidized form and form without oxygen. The meat color changes not only due to the conversion of one form into another. The content of amino acids and ammonia are another characteristics and constant signs of meat products spoilage. The paper presents the results of meat color computer simulation based on data on the content of various forms of myoglobin in different proportions. The spectral characteristic of the light source used to illuminate the meat sample is taken into account. Also the experimental studies were conducted using samples of beef. As a result the correlations between said biochemical indicators of the quality and color of the meat obtained with the help of machine vision system were found.

  6. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

    PubMed Central

    2013-01-01

    This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat. PMID:23391137

  7. Meat Consumption Culture in Ethiopia

    PubMed Central

    Jo, Cheorun

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently. PMID:26760739

  8. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  9. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  10. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  11. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  12. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  13. Processed meat: the real villain?

    PubMed

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach. PMID:26621069

  14. Effects of polychlorinated biphenyls and nutritional restriction on barbituate-induced sleeping times and selected blood characteristics in raccoons (Procyon lotor)

    SciTech Connect

    Montz, W.E.; Card, W.C.; Kirkpatrick, R.L.

    1982-05-01

    Hepatic microsomal enzyme activity was induced in wild-trapped raccoons (Procyon lotor) and selected blood characteristics were measured in an effort to detect responses due to PCB ingestion, nutritional restriction, and their interactions. Barbiturate-induced sleeping times were used as an index of hepatic microsomal activity because they have been used reliably by other workers. Blood characteristics examined in the study were nonesterified fatty acids (NEFA), cholesterol, and three ketone bodies (D-(-)-3-hydroxybutyrate, acetoacetate, and acetone). Results show a reduction in sleeping times, elevated NEFA and D-(-)-3-hydroxybutyrate concentrations, and lower cholesterol concentrations in PCB-treated groups. A highly significant interaction between PCB treatment and nutritional restriction was observed in acetoacetate concentrations. (JMT)

  15. Convenient meat and meat products. Societal and technological issues.

    PubMed

    Leroy, Frédéric; Degreef, Filip

    2015-11-01

    In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications. PMID:25656303

  16. Rapid discrimination of main red meat species based on near-infrared hyperspectral imaging technology

    NASA Astrophysics Data System (ADS)

    Qiao, Lu; Peng, Yankun; Chao, Kuanglin; Qin, Jianwei

    2016-05-01

    Meat is the necessary source of essential nutrients for people including protein, fat, and so on. The discrimination of meat species and the determination of meat authenticity have been an important issue in the meat industry. The objective of this study is to realize the fast and accurate identification of three main red meats containing beef, lamb and pork by using near-infrared hyperspectral imaging (HSI) technology. After acquiring the hyperspectral images of meat samples, the calibration of acquired images and selection of the region of interest (ROI) were carried out. Then spectral preprocessing method of standard normal variate correction (SNV) was used to reduce the light scattering and random noise before the spectral analysis. Finally, characteristic wavelengths were extracted by principal component analysis (PCA), and the Fisher linear discriminant method was applied to establish Fisher discriminant functions to identify the meat species. All the samples were collected from different batches in order to improve the coverage of the models. In addition to the validation of sample itself in train set and cross validation, three different meat samples were sliced at the size of 2cm×2cm×2 cm approximately and were spliced together in one interface to be scanned by HSI system. The acquired hyperspectral data was applied to further validate the discriminant model. The results demonstrated that the near-infrared hyperspectral imaging technology could be applied as an effective, rapid and non-destructive discrimination method for main red meats.

  17. Processing of meats and cardiovascular risk: time to focus on preservatives.

    PubMed

    Micha, Renata; Michas, Georgios; Lajous, Martin; Mozaffarian, Dariush

    2013-01-01

    Dietary guidelines emphasize selecting lean (low-fat) meats to reduce saturated fat and cholesterol, but growing evidence suggests that health effects may relate to other ingredients, such as sodium, heme iron, or L-carnitine. Understanding how meats influence health, and on which nutrients this relationship depends, is essential to advise consumer choices, set guidelines, and inform food reformulations. A recent study published in BMC Medicine involving 448,568 participants in 10 European countries, provides important evidence in this regard. After multivariate adjustment, intake of unprocessed red meat was not significantly associated with total or cause-specific mortality; conversely, intake of processed meat was associated with a 30% higher rate of cardiovascular disease (CVD) (per 50 g/day, relative risk 1.30, 95% confidence interval 1.17 to 1.45) and also higher cancer mortality. These findings are consistent with our previous meta-analysis, based on smaller studies, showing strong associations of processed meats, but not unprocessed meats, with CVD. Preservatives are the notable difference; the calculated blood-pressure effects of sodium differences (around 400% higher in processed meats) explain most of the observed higher risk. Although unprocessed red meats seem to be relatively neutral for CVD, healthier choices are available, including fish, nuts, legumes, fruits, and vegetables. Public-health guidance should prioritize avoidance of processed meats, including the low-fat deli meats currently marketed as healthy choices, and the food industry should substantially reduce sodium and other preservatives in processed meats.See related research article here http://www.biomedcentral.com/1741-7015/11/63. PMID:23701737

  18. Control of Thermal Meat Processing

    NASA Astrophysics Data System (ADS)

    Griffis, Carl L.; Osaili, Tareq M.

    The recent growth of the market for ready-to-eat (RTE) meat and poultry products has led to serious concern over foodborne illnesses due to the presence of pathogens, particularly Salmonella spp, Listeria monocytogenes and Escherichia coli O157:H7 in meat and poultry products. Emphasis has been placed on thermal processing since heat treatment is still considered the primary means of eliminating foodborne pathogens from raw meat and poultry products (Juneja, Eblen, & Ransom, 2001). Inadequate time/temperature exposure during cooking is a contributing factor in food poisoning outbreaks. Optimal heat treatment is required not only to destroy pathogenic microorganisms in meat and poultry products but also to maintain desirable food quality and product yield.

  19. Energy conservation in meat, poultry, and dairy processing. Final report: development of a proposed conference series

    SciTech Connect

    Not Available

    1981-07-31

    A seminar series is proposed to target seven technologies for promotion to the meat, poultry, and dairy industries. Hog skinning, continuous rendering, whole blood processing, and electrical stimulation/hot deboning were selected as the most promotable technologies within the Meat Processing Industry. In Dairy Processing, multistage drying and mechanical vapor recompression are the targeted technologies. Waste heat recovery is a generic technology. The logistics of the seminar series is presented. The activities of the meat, poultry and dairy industries in energy conservation are reported. (MHR)

  20. Genetic Characterization of Staphylococcus aureus Isolated from Retail Meat in Riyadh, Saudi Arabia

    PubMed Central

    Raji, Muhabat A.; Garaween, Ghada; Ehricht, Ralf; Monecke, Stefan; Shibl, Atef M.; Senok, Abiola

    2016-01-01

    Limited data exist from the Gulf Cooperation Council states on the prevalence and population dynamics of Staphylococcus aureus colonizing livestock or contaminating retail meat. This study was designed to determine the presence and genetic characteristics of Staphylococcus aureus isolated from raw retail meat sold in Riyadh, Saudi Arabia. Over a period of 9 months, different raw retail meat types were aseptically processed using the double broth enrichment technique, characteristic colonies from chromogenic and mannitol salt agar were further identified using conventional methods. Susceptibility to 9 antibiotics was determined using the disc diffusion technique. Interpretation of inhibition zone was done according to Clinical and Laboratory Standards Institute guidelines. Molecular characterization was carried out using the StaphyType DNA microarray technology. Twenty-five meat samples yielded Staphylococcus aureus isolates. Camel meat had the highest contamination rate with Methicillin resistant Staphylococcus aureus (MRSA) (20%) and Methicillin susceptible Staphylococcus aureus (28%), while poultry meat had the least contamination rate with MRSA (4%). The MRSA isolates were grouped into 4 clonal complexes (CCs) namely CC1-MRSA-IV/SCCfus (n = 2), CC15-MRSA-V/SCCfus (n = 4), CC80-MRSA-IV/PVL+ (n = 5), and CC88-MRSA-IV/PVL+ (n = 2). All CC15-MRSA-V/SCCfus isolates were obtained from camel meat. This is the first study to demonstrate the novel CC15-MRSA-V/SCCfus in retail camel meat. We recommend that surveillance studies should be incorporated in public health and food hygiene programs. PMID:27375611

  1. Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits.

    PubMed

    Guzek, Dominika; Głąbska, Dominika; Głąbski, Krzysztof; Wierzbicka, Agnieszka

    2016-05-31

    Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related. PMID:27254455

  2. Genetic Characterization of Staphylococcus aureus Isolated from Retail Meat in Riyadh, Saudi Arabia.

    PubMed

    Raji, Muhabat A; Garaween, Ghada; Ehricht, Ralf; Monecke, Stefan; Shibl, Atef M; Senok, Abiola

    2016-01-01

    Limited data exist from the Gulf Cooperation Council states on the prevalence and population dynamics of Staphylococcus aureus colonizing livestock or contaminating retail meat. This study was designed to determine the presence and genetic characteristics of Staphylococcus aureus isolated from raw retail meat sold in Riyadh, Saudi Arabia. Over a period of 9 months, different raw retail meat types were aseptically processed using the double broth enrichment technique, characteristic colonies from chromogenic and mannitol salt agar were further identified using conventional methods. Susceptibility to 9 antibiotics was determined using the disc diffusion technique. Interpretation of inhibition zone was done according to Clinical and Laboratory Standards Institute guidelines. Molecular characterization was carried out using the StaphyType DNA microarray technology. Twenty-five meat samples yielded Staphylococcus aureus isolates. Camel meat had the highest contamination rate with Methicillin resistant Staphylococcus aureus (MRSA) (20%) and Methicillin susceptible Staphylococcus aureus (28%), while poultry meat had the least contamination rate with MRSA (4%). The MRSA isolates were grouped into 4 clonal complexes (CCs) namely CC1-MRSA-IV/SCCfus (n = 2), CC15-MRSA-V/SCCfus (n = 4), CC80-MRSA-IV/PVL+ (n = 5), and CC88-MRSA-IV/PVL+ (n = 2). All CC15-MRSA-V/SCCfus isolates were obtained from camel meat. This is the first study to demonstrate the novel CC15-MRSA-V/SCCfus in retail camel meat. We recommend that surveillance studies should be incorporated in public health and food hygiene programs. PMID:27375611

  3. An outbreak of trichinellosis due to consumption of bear meat infected with Trichinella nativa, in 2 northern Saskatchewan communities.

    PubMed

    Schellenberg, Roberta S; Tan, Ben J K; Irvine, James D; Stockdale, Donna R; Gajadhar, Alvin A; Serhir, Bouchra; Botha, Juri; Armstrong, Cheryl A; Woods, Shirley A; Blondeau, Joseph M; McNab, Tammy L

    2003-09-15

    In June 2000, bear meat infected with Trichinella nativa was consumed by 78 individuals in 2 northern Saskatchewan communities. Interviews and blood collections were performed on exposed individuals at the onset of the outbreak and 7 weeks later. All exposed individuals were treated with mebendazole or albendazole, and symptomatic patients received prednisone. Confirmed cases were more likely to have consumed dried meat, rather than boiled meat (P<.001). Seventy-four percent of patients completed the recommended therapy, and 87% of patients who were followed up in August 2000 reported complete resolution of symptoms. This outbreak of trichinellosis was caused by consumption of inadequately cooked bear meat contaminated with T. nativa. Apart from clinical symptomatology, blood counts, creatine kinase levels, serology test results, and analysis of the remaining bear meat helped establish the diagnosis. Treatment with antiparasitic drugs and prednisone was beneficial in limiting the severity and duration of the illness. PMID:12964114

  4. Characteristic of the Oxidative Stress in Blood of Patients in Dependence of Community-Acquired Pneumonia Severity

    PubMed Central

    Muravlyova, Larissa; Molotov–Luchankiy, Vilen; Bakirova, Ryszhan; Klyuyev, Dmitriy; Demidchik, Ludmila; Lee, Valentina

    2016-01-01

    BACKGROUND: At the present time the alternation of the oxidative metabolism is considered as one of the leading pathogenic mechanisms in the development and progression of community-acquired pneumonia (CAP). However the nature and direction of the oxidative protein changes in CAP patient’s blood had been almost unexplored. AIM: To define oxidative and modified proteins in erythrocytes and blood plasma of CAP patients. MATERIAL AND METHODS: Blood plasma and erythrocytes obtained from: 42 patients with moderate severity pneumonia, 12 patients with grave severity pneumonia and 32 healthy volunteers. Content of advanced oxidation protein products, malondialdehyde and reactive carbonyl derivatives were estimated as indicators of the oxidative stress and oxidative damage of proteins. RESULTS: In patients with grave severity the level of oxidative proteins and MDA in erythrocytes exceeded both: control values and similar meanings in CAP patients with moderate severity. The further growth of MDA in this group patients’ blood plasma was observed, but the level of oxidative proteins decreased in comparison with those in CAP patients with moderate severity. CONCLUSION: To sum up, our derived data show, that injury of erythrocytes’ redox-status and blood plasma components plays an essential role in development and progression CAP. PMID:27275344

  5. Experimental evidence of hyperbolic heat conduction in processed meat

    SciTech Connect

    Mitra, K.; Kumar, S.; Vedavarz, A.; Moallemi, M.K.

    1995-08-01

    The objective of this paper is to present experimental evidence of the wave nature of heat propagation in processed meat and to demonstrate that the hyperbolic heat conduction model is an accurate representation, on a macroscopic level, of the heat conduction process in such biological material. The value of the characteristic thermal time of a specific material, processed bologna meat, is determined experimentally. As a part of the work different thermophysical properties are also measured. The measured temperature distributions in the samples are compared with the Fourier results and significant deviation between the two is observed, especially during the initial stages of the transient conduction process. The measured values are found to match the theoretical non-Fourier hyperbolic predictions very well. The superposition of waves occurring inside the meat sample due to the hyperbolic nature of heat conduction is also proved experimentally. 14 refs., 7 figs., 2 tabs.

  6. How Muscle Structure and Composition Influence Meat and Flesh Quality

    PubMed Central

    Listrat, Anne; Lebret, Bénédicte; Louveau, Isabelle; Astruc, Thierry; Bonnet, Muriel; Lefaucheur, Louis; Picard, Brigitte; Bugeon, Jérôme

    2016-01-01

    Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality. PMID:27022618

  7. Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids.

    PubMed

    Ripoll, G; Alcalde, M J; Horcada, A; Campo, M M; Sañudo, C; Teixeira, A; Panea, B

    2012-09-01

    The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n-6/n-3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of slaughter weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences. PMID:22546814

  8. Heifer and quarter characteristics associated with periparturient blood and milk neutrophil apoptosis in healthy heifers and in heifers with subclinical mastitis.

    PubMed

    Piepers, S; Opsomer, G; Meyer, E; Demeyere, K; Barkema, H W; de Kruif, A; De Vliegher, S

    2009-09-01

    Polymorphonuclear neutrophilic leukocytes (PMNL) play an important role in the first line cell-mediated immune defense of the body in general and of the mammary gland against mastitis pathogens in particular. Reduced viability of PMNL close to parturition may explain the high incidence of infectious diseases and the high prevalence of intramammary infections (IMI) in periparturient dairy heifers. Apoptosis of blood PMNL 1 wk before the expected calving date and of blood and milk PMNL at 1 to 4 d in milk was determined using flow cytometry. Information on heifer and gland characteristics was collected before calving and in early lactation. Data were analyzed using multivariable, multilevel regression analysis. Supplementation of a commercial mineral/vitamin mix before calving was associated with less blood (14.4 +/- 2.9 vs. 22.4 +/- 2.1%) and milk PMNL apoptosis (19.0 +/- 1.1 vs. 26.4 +/- 0.9%) near calving, presumably related to higher blood selenium concentrations. Both blood and milk PMNL apoptosis showed seasonal variation with the highest proportion of apoptotic cells between January and March (32.0 +/- 6.1 and 34.6 +/- 2.7%, respectively) and April and June (31.3 +/- 5.7 and 37.8 +/- 2.3%, respectively). Heifers losing 0.25 points or more of their body condition in the periparturient period had higher proportions of apoptotic blood PMNL in early lactation compared with heifers losing less than 0.25 points (24.0 +/- 2.8 vs. 16.6 +/- 1.7%). Milk PMNL apoptosis was less pronounced in quarters having teat orifices colonized with non-aureus staphylococci before calving (18.9 +/- 1.0 vs. 29.4 +/- 1.0%). The variation in blood PMNL apoptosis before and after calving mainly resided at the heifer level (71.4 and 98.4% of the total variation, respectively), whereas the variation in milk PMNL apoptosis mainly resided at the heifer (45.7% of the total variation) and quarter levels (45.5% of the total variation). These data imply that the impaired blood and milk PMNL

  9. Selected micronutrient intake and status in men with differing meat intakes, vegetarians and vegans.

    PubMed

    Li, D; Sinclair, A J; Mann, N J; Turner, A; Ball, M J

    2000-03-01

    Dietary factors play a critical role in human health. The aim of this cross-sectional study was to examine micronutrient intake and status of subjects who were habitual meat eaters eating different quantities of meat with those who were habitual vegetarians or vegans. One hundred and thirty-nine healthy male subjects (vegan, n = 18; ovolacto-vegetarian, n = 46; moderate meat-eater, n = 65; and high meat-eater, n = 18) aged 20-55 years were recruited in metropolitan Melbourne. Each volunteer completed a semiquantitative Food Frequency Questionnaire (FFQ) and gave a fasting venous blood sample. Dietary sodium/potassium ratio was significantly lower and vitamin C, fibre and iron intakes were higher in vegetarians than in meat-eaters. High meat-eaters had a significantly higher calcium, retinol and zinc intake than did the other three dietary groups; moderate meateaters had the lowest mean intake of fibre, vitamin C and β-carotene. Vegans had a significantly higher β-carotene intake than did the other groups. Serum ferritin and vitamin B12 levels, and haemoglobin concentration were significantly lower in vegetarians than in meat-eaters. Vegans had a significantly higher serum folate concentration than did ovolacto-vegetarian and moderate meat-eater groups. There was no significant difference in serum α-tocopherol concentration. There are differences between the four diet groups that have potential to affect the subjects' health and susceptibility to chronic diseases including cardiovascular disease and cancer. Based on the present data, high meat-eaters may particularly benefit from altering their dietary pattern to reduce their sodium and saturated fat intake, and moderate meat-eaters from increasing their fibre and antioxidant consumption. Vegetarians, especially vegans, may need to increase their vitamin B12 and zinc intakes. PMID:24394311

  10. High Seroprevalence of Leptospira Exposure in Meat Workers in Northern Mexico: A Case-Control Study

    PubMed Central

    Alvarado-Esquivel, Cosme; Hernandez-Tinoco, Jesus; Sanchez-Anguiano, Luis Francisco; Ramos-Nevarez, Agar; Cerrillo-Soto, Sandra Margarita; Saenz-Soto, Leandro; Martinez-Ramirez, Lucio

    2016-01-01

    Background The seroepidemiology of Leptospira infection in workers occupationally exposed to raw meat has been poorly studied. This work aimed to determine the association between Leptospira exposure and the occupation of meat worker, and to determine the seroprevalence association with socio-demographic, work, clinical and behavioral characteristics of the meat workers studied. Methods We performed a case-control study in 124 meat workers and 124 age- and gender-matched control subjects in Durango City, Mexico. Sera of cases and controls were analyzed for anti-Leptospira IgG antibodies using a commercially available enzyme immunoassay. Data of meat workers were obtained with the aid of a questionnaire. The association of Leptospira exposure with the characteristics of meat workers was analyzed by bivariate and multivariate analyses. Results Anti-Leptospira IgG antibodies were found in 22 (17.7%) of 124 meat workers and in eight (6.5%) of 124 controls (OR = 3.12; 95% CI: 1.33 - 7.33; P = 0.006). Seroprevalence of Leptospira infection was similar between male butchers (17.6%) and female butchers (18.2%) (P = 1.00). Multivariate analysis of socio-demographic, work and behavioral variables showed that Leptospira exposure was associated with duration in the activity, rural residence, and consumption of snake meat and unwashed raw fruits. Conclusions This is the first case-control study of the association of Leptospira exposure with the occupation of meat worker. Results indicate that meat workers represent a risk group for Leptospira exposure. Risk factors for Leptospira exposure found in this study may help in the design of optimal preventive measures against Leptospira infection. PMID:26858797

  11. Hematological, morphological and morphometric characteristics of blood cells from rhea, Rhea Americana (Struthioniformes: Rheidae): a standard for Brazilian birds.

    PubMed

    Gallo, S S M; Ederli, N B; Bôa-Morte, M O; Oliveira, F C R

    2015-11-01

    Blood exams are an indispensable tool in bird medicine. This study aimed at describing values and aspects of rheas' hematology, Rhea americana, as well as analyzing the morphology and morphometry of all blood cells. Fifty eight adult rheas of both sexes from two farms, one in Cachoeiro de Itapemirim, Espírito Santo State and the other in São Carlos, São Paulo State, were selected. Blood samples were taken and RBC count, PCV and Hb levels measured and used in hematimetric indexes calculations. The total and differentiated leukocyte counts, as well as the TPP and fibrinogen were determined. Erythrocytes, leukocytes and thrombocytes were identified and characterized morphologically. The values for the red series and hematimetric indexes were: RBC (2.81 ± 0.15 × 106/μL), PCV (44.20 ± 2.86%), Hb (12.12 ± 0.74 g/dL), MCV (15.75 ± 0.89 fL), MCH (43.18 ± 1.82 pg), MCHC (27.44 ± 0.80 g/dL); the values of white series were: WBC (12.072 ± 4116/μL), heterophils (64.10 ± 9.90%), eosinophils (2.05 ± 2.06%), monocytes (6.40 ± 2.99%), lymphocytes (26.93 ± 9.62%), basophils (0.52 ± 1.27%). One may conclude that on average, rheas' blood cells are larger than those of other birds, but these cells in smears cannot be differentiated only by their size. Besides rheas' leukocytes have different components and coloring as in other bird species, however, there are no components or staining aspects unique to the species. PMID:26675913

  12. Further studies on the effects of diets containing dried coffee pulp: growth performance, blood and carcass characteristics of pigs.

    PubMed

    Okai, D B; Dabo, P

    1991-01-01

    4 groups of 5 pigs each were fed rations containing 0, 10, 20, or 30% of dried coffee pulp over a period of 10 weeks. The inclusion of these rations had no significant influence on the feed intake, growth rate and feed conversion efficiency. There were no significant differences in the blood parameters either (glucose, protein, P, Ca, cholesterol) or in the slaughter weight. Pigs fed the coffee pulp had less backfat and higher liver weights. PMID:1793431

  13. Stable isotope evidence of meat eating and hunting specialization in adult male chimpanzees

    PubMed Central

    Fahy, Geraldine E.; Richards, Michael; Riedel, Julia; Hublin, Jean-Jacques; Boesch, Christophe

    2013-01-01

    Observations of hunting and meat eating in our closest living relatives, chimpanzees (Pan troglodytes), suggest that among primates, regular inclusion of meat in the diet is not a characteristic unique to Homo. Wild chimpanzees are known to consume vertebrate meat, but its actual dietary contribution is, depending on the study population, often either unknown or minimal. Constraints on continual direct observation throughout the entire hunting season mean that behavioral observations are limited in their ability to accurately quantify meat consumption. Here we present direct stable isotope evidence supporting behavioral observations of frequent meat eating among wild adult male chimpanzees (Pan troglodytes verus) in Taï National Park, Côte d’Ivoire. Meat eating among some of the male chimpanzees is significant enough to result in a marked isotope signal detectable on a short-term basis in their hair keratin and long-term in their bone collagen. Although both adult males and females and juveniles derive their dietary protein largely from daily fruit and seasonal nut consumption, our data indicate that some adult males also derive a large amount of dietary protein from hunted meat. Our results reinforce behavioral observations of male-dominated hunting and meat eating in adult Taï chimpanzees, suggesting that sex differences in food acquisition and consumption may have persisted throughout hominin evolution, rather than being a recent development in the human lineage. PMID:23530185

  14. Quantitative and qualitative morphologic, cytochemical and ultrastructural characteristics of blood cells in the Crested Serpent eagle and Shikra.

    PubMed

    Salakij, Chaleow; Kasorndorkbua, Chaiyan; Salakij, Jarernsak; Suwannasaeng, Pimsuda; Jakthong, Pattarapong

    2015-08-01

    The Crested Serpent eagle (Spilornis cheela) is a bird of prey found in the tropical rain forest in Thailand. The Shikra (Accipiter badius) is a sparrow hawk and common resident in Thailand. Blood samples from 9 Crested Serpent eagles and 12 Shikras were obtained from September 2010 to November 2014. They were clinically healthy and negative for blood parasites detectable by light microscopy and molecular techniques (partial cytochrome b gene for avian malaria and partial 18S rRNA gene for trypanosome). Cytochemical staining (Sudan black B, peroxidase, α-naphthyl acetate esterase, and β-glucuronidase) and transmission electron microscopy were performed. Hematological results were reported as the mean ± standard deviation and median. Heterophils were the most prevalent leukocytes in the Crested Serpent eagle, but in the Shikra, lymphocytes were the most prevalent leukocytes. In the Shikra, some vacuoles were observed in the cytoplasm of the eosinophils. All blood cells in both types of raptors stained positively for β-glucuronidase but negatively for peroxidase. The ultrastructure of heterophils showed more clearly differentiate long rod granules in Crested Serpent eagle and spindle-shaped granules in Shikra. The ultrastructure of the eosinophils in the Crested Serpent eagle revealed varied electron-dense, round-shaped granules with round, different electron-dense areas in the centers of some granules, which differed from the structure reported for other raptors. These quantitative results may be useful for clinical evaluations of Crested Serpent eagles and Shikras that are undergoing rehabilitation for release. PMID:26563029

  15. Some characteristics and correlates of blood lead in early childhood: preliminary results from the Port Pirie study

    SciTech Connect

    Baghurst, P.; Oldfield, R.; Wigg, N.; McMichael, A.; Robertson, E.; Vimpani, G.

    1985-10-01

    In 1979 the recruiting of pregnant women for a prospective study of pregnancy outcome and early childhood growth and development was commenced in the South Australian town of Port Pirie. The Port Pirie community has been exposed over many years to an accumulation of lead and other heavy metals, because of the operation of Australia's largest lead smelter on the immediate periphery of the town. The basic aim of the study was to relate early childhood growth and development to cumulative lead exposure. Other specific aims included studying the relationship between childhood lead burden and various behavioral, dietary, socioeconomic, and environmental factors thought likely to influence lead exposure. This paper relates, in a simple cross-sectional manner, the observed blood lead concentrations at 6, 15, and 24 months to the supplementary information obtained by questionnaire and interview with the mother at the times the blood samples were taken. The relationship between blood lead concentration and free erythrocyte protoporphyrin (FeP) at each age is also examined. 12 references, 1 figure, 2 tables.

  16. New insights into meat by-product utilization.

    PubMed

    Toldrá, Fidel; Mora, Leticia; Reig, Milagro

    2016-10-01

    Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. These costs can be balanced through innovation to generate added value products that increase its profitability. Rendering results in feed ingredients for livestock, poultry and aquaculture as well as for pet foods. Energy valorization can be obtained through the thermochemical processing of meat and bone meal or the use of waste animal fats for the production of biodiesel. More recently, new applications have been reported like the production of polyhydroxyalkanoates as alternative to plastics produced from petroleum. Other interesting valorization strategies are based on the hydrolysis of by-products to obtain added value products like bioactive peptides with relevant physiological effects as antihypertensive, antioxidant, antidiabetic, antimicrobial, etc. with promising applications in the food, pharmaceutical and cosmetics industry. This paper reports and discusses the latest developments and trends in the use and valorisation of meat industry by-products. PMID:27156911

  17. 9 CFR 317.300 - Nutrition labeling of meat and meat food products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrition labeling of meat and meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat and meat food products. (a) Nutrition labeling must...

  18. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. Link to an amendment published at...

  19. 9 CFR 317.300 - Nutrition labeling of meat and meat food products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrition labeling of meat and meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat and meat food products. (a) Nutrition labeling must...

  20. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall...

  1. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. Link to an amendment published at...

  2. Power ultrasound in meat processing.

    PubMed

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. PMID:25974043

  3. Dietary Phytoncide Supplementation Improved Growth Performance and Meat Quality of Finishing Pigs

    PubMed Central

    Li, Han Lin; Zhao, Pin Yao; Lei, Yan; Hossain, Md Manik; Kang, Jungsun; Kim, In Ho

    2016-01-01

    We conducted this 10-wk experiment to evaluate the effects of dietary phytoncide, Korean pine extract as phytogenic feed additive (PFA), on growth performance, blood characteristics, and meat quality in finishing pigs. A total of 160 pigs ([Landrace×Yorkshire]×Duroc, body weight (BW) = 58.2±1.0 kg) were randomly allocated into 1 of 4 treatments according to their BW and sex, 10 replicate pens per treatment with 4 pigs per pen were used (2 barrows and 2 gilts). Dietary treatments were: CON, control diet; PT2, CON+0.02% PFA; PT4, CON+0.04% PFA; PT6, CON+0.06% PFA. Overall, average daily gain (ADG) was higher in PT4 (p<0.05) than in PT6, average daily feed intake (ADFI) was lower in PT6 than in CON (p<0.05). Besides ADFI decreased linearly (p<0.05) with the increased level of phytoncide and gain:feed ratio in PT4 treatment was higher (p<0.05) than CON treatment. During 5 to 10 weeks and overall, quadratic (p<0.05) effect was observed in ADG among the treatments. At the end of this experiment, pigs fed with PT4 diet had a greater (p<0.05) red blood cell concentration compared to the pigs fed CON diet. Water holding capacity increased linearly (p<0.05) with the increased level of phytoncide supplementation. Moreover, firmness, redness, yellowness, and drip loss at day 3 decreased linearly (p<0.05) with the increase in the level of phytoncide supplementation. In conclusion, inclusion of phytoncide could enhance growth performance without any adverse effects on meat quality in finishing pigs. PMID:26954131

  4. Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies.

    PubMed

    Battaglia Richi, Evelyne; Baumer, Beatrice; Conrad, Beatrice; Darioli, Roger; Schmid, Alexandra; Keller, Ulrich

    2015-01-01

    Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. The association persists after inclusion of known confounding factors, such as age, race, BMI, history, smoking, blood pressure, lipids, physical activity and multiple nutritional parameters in multivariate analysis. The association has not always been noted with red meat, and it has been absent with white meat. There is evidence of several mechanisms for the observed adverse effects that might be involved, however, their individual role is not defined at present. It is concluded that recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations. Restrictive recommendations should not be applied to subjects above about 70 years of age, as the studies quoted herein did not examine this age group, and the inclusion of sufficient protein supply (e. g. in the form of meat) is particularly important in the elderly. PMID:26780279

  5. Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

    NASA Astrophysics Data System (ADS)

    Raut, Amol D.; Shashidhar, Ravindranath; Bandekar, Jayant R.; Kapadnis, Balu P.

    2012-01-01

    Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D 10) values of different Campylobacter isolates at 0-4 °C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D 10 values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10 5 CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 °C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat.

  6. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat...

  7. 9 CFR 319.80 - Barbecued meats.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Barbecued meats. 319.80 Section 319.80... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued...

  8. 9 CFR 319.720 - Meat extract.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Meat extract. 319.720 Section 319.720... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes, Broths,...

  9. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  10. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  11. 9 CFR 319.80 - Barbecued meats.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Barbecued meats. 319.80 Section 319.80... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued...

  12. 9 CFR 319.720 - Meat extract.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Meat extract. 319.720 Section 319.720... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes, Broths,...

  13. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  14. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  15. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  16. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies,...

  17. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies,...

  18. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  19. 9 CFR 319.80 - Barbecued meats.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Barbecued meats. 319.80 Section 319.80... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued...

  20. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat...

  1. 9 CFR 319.80 - Barbecued meats.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Barbecued meats. 319.80 Section 319.80... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued...

  2. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  3. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies,...

  4. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat...

  5. 9 CFR 319.720 - Meat extract.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Meat extract. 319.720 Section 319.720... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes, Broths,...

  6. 9 CFR 319.80 - Barbecued meats.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Barbecued meats. 319.80 Section 319.80... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued...

  7. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat...

  8. 9 CFR 319.720 - Meat extract.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat extract. 319.720 Section 319.720... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes, Broths,...

  9. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  10. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  11. 9 CFR 319.720 - Meat extract.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Meat extract. 319.720 Section 319.720... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Soups, Soup Mixes, Broths,...

  12. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies,...

  13. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat...

  14. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies,...

  15. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied...

  16. Radiation decontamination of meat lyophylized products

    NASA Astrophysics Data System (ADS)

    Migdał, W.; Owczarczyk, H. B.

    2002-03-01

    There is an increasing demand for a powder soups and sauces composed with lyophylizated meat. Technology of lyophylization is not always accompanied by thermal treatment of raw materials. That is the reason the meat lyophylization process does not ensure as good microbiological quality as is required. Degree of microbiological decontamination and organoleptic properties of lyophilized meat were investigated after radiation treatment.

  17. Chapter 3. Fresh Meat Texture and Tenderness

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This book chapter summarizes the current state of knowledge of meat tenderness and the antemortem and postmortem strategies that can be used to influence meat tenderness. Tenderness is critical to the consumer acceptance of meat products. Numerous antemortem and postmortem factors can impact tende...

  18. Processed Meat Ingredients: Past, Present and Future

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Ingredients were first utilized to preserve meat and improve its palatability which date back to when our ancestors used salt and fire to preserve meat. Since that time man has incorporated a wide variety of ingredients to develop unique meat products and find ways to extend the shelf life of these ...

  19. Performance Responses, Nutrient Digestibility, Blood Characteristics, and Measures of Gastrointestinal Health in Weanling Pigs Fed Protease Enzyme.

    PubMed

    Tactacan, Glenmer B; Cho, Seung-Yeol; Cho, Jin H; Kim, In H

    2016-07-01

    Although exogenous protease enzymes have been used in poultry diets quite extensively, this has not been the case for pig diets. In general, due to their better gut fermentative capacity and longer transit time, pigs have greater capacity to digest dietary proteins than poultry. However, in early-weaned piglets, the stress brought about by weaning adversely affects the digestion of dietary proteins. Therefore, a study was conducted to determine the effects of a commercial protease enzyme in weanling pigs. Indices of growth, nutrient digestibility, blood profiles, fecal microflora, fecal gas emission and fecal scores were measured during the study. A total of 50 weanling pigs (6.42±0.12 kg) at 28 d of age were randomly assigned to receive 1 of 2 dietary treatments: i) control diet (corn-soy based) with no supplemental protease (CON), and ii) control diet+200 g/ton protease (PROT) for 42 d. A completely randomized design consisting of 2 treatments, 5 replicates, and 5 pigs in each replicate was used. Growth performance in terms of body weight (27.04±0.38 kg vs 25.75±0.39 kg; p<0.05) and average daily gain (491±7.40 g vs 460±7.46 g; p<0.05) in PROT fed pigs were increased significantly, but gain per feed (0.700±0.01 vs 0.678±0.01; p>0.05) was similar between treatments at d 42. Relative to CON pigs, PROT fed pigs had increased (p<0.05) apparent total tract digestibility (84.66%±0.65% vs 81.21%±1.13% dry matter and 84.02%±0.52% vs 80.47%±1.22% nitrogen) and decreased (p<0.05) NH3 emission (2.0±0.16 ppm vs 1.2±0.12 ppm) in the feces at d 42. Except for a decreased (p<0.05) in blood creatinine level, no differences were observed in red blood cell, white blood cell, lymphocyte, urea nitrogen, and IgG concentrations between treatments. Fecal score and fecal microflora (Lactobacillus and E. coli) were also similar between CON and PROT groups. Overall, the supplementation of protease enzyme in weanling pigs resulted in improved growth rate and nutrient

  20. Performance Responses, Nutrient Digestibility, Blood Characteristics, and Measures of Gastrointestinal Health in Weanling Pigs Fed Protease Enzyme

    PubMed Central

    Tactacan, Glenmer B.; Cho, Seung-Yeol; Cho, Jin H.; Kim, In H.

    2016-01-01

    Although exogenous protease enzymes have been used in poultry diets quite extensively, this has not been the case for pig diets. In general, due to their better gut fermentative capacity and longer transit time, pigs have greater capacity to digest dietary proteins than poultry. However, in early-weaned piglets, the stress brought about by weaning adversely affects the digestion of dietary proteins. Therefore, a study was conducted to determine the effects of a commercial protease enzyme in weanling pigs. Indices of growth, nutrient digestibility, blood profiles, fecal microflora, fecal gas emission and fecal scores were measured during the study. A total of 50 weanling pigs (6.42±0.12 kg) at 28 d of age were randomly assigned to receive 1 of 2 dietary treatments: i) control diet (corn-soy based) with no supplemental protease (CON), and ii) control diet+200 g/ton protease (PROT) for 42 d. A completely randomized design consisting of 2 treatments, 5 replicates, and 5 pigs in each replicate was used. Growth performance in terms of body weight (27.04±0.38 kg vs 25.75±0.39 kg; p<0.05) and average daily gain (491±7.40 g vs 460±7.46 g; p<0.05) in PROT fed pigs were increased significantly, but gain per feed (0.700±0.01 vs 0.678±0.01; p>0.05) was similar between treatments at d 42. Relative to CON pigs, PROT fed pigs had increased (p<0.05) apparent total tract digestibility (84.66%±0.65% vs 81.21%±1.13% dry matter and 84.02%±0.52% vs 80.47%±1.22% nitrogen) and decreased (p<0.05) NH3 emission (2.0±0.16 ppm vs 1.2±0.12 ppm) in the feces at d 42. Except for a decreased (p<0.05) in blood creatinine level, no differences were observed in red blood cell, white blood cell, lymphocyte, urea nitrogen, and IgG concentrations between treatments. Fecal score and fecal microflora (Lactobacillus and E. coli) were also similar between CON and PROT groups. Overall, the supplementation of protease enzyme in weanling pigs resulted in improved growth rate and nutrient

  1. The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds.

    PubMed

    Allais, S; Levéziel, H; Payet-Duprat, N; Hocquette, J F; Lepetit, J; Rousset, S; Denoyelle, C; Bernard-Capel, C; Journaux, L; Bonnot, A; Renand, G

    2010-02-01

    The availability of genetic tests to detect different mutations in the myostatin gene allows the identification of heterozygous animals and would warrant the superiority of these animals for slaughter performance if this superiority is confirmed. Thus, 2 mutations of this gene, Q204X and nt821, were studied in 3 French beef breeds in the program Qualvigène. This work was done with 1,114 Charolais, 1,254 Limousin, and 981 Blonde d'Aquitaine young bulls from, respectively, 48, 36, and 30 sires and slaughtered from 2004 to 2006. In addition to the usual carcass traits recorded at slaughter (e.g., carcass yield, muscle score), carcass composition was estimated by weighing internal fat and dissecting the 6th rib. The muscle characteristic traits analyzed were lipid and collagen contents, muscle fiber section area, and pH. Regarding meat quality, sensory qualities of meat samples were evaluated by a taste panel, and Warner-Bratzler shear force was measured. Deoxyribonucleic acid was extracted from the blood samples of all calves, the blood samples of 78% of the dams, and the blood or semen samples of all the sires. Genotypes were determined for 2 disruptive mutations, Q204X and nt821. Analyses were conducted by breed. The superiority of carcass traits of calves carrying one copy of the mutated allele (Q204X or nt821) over noncarrier animals was approximately +1 SD in the Charolais and Limousin breeds but was not significant in the Blonde d'Aquitaine. In the Charolais breed, for which the frequency was the greatest (7%), young bulls carrying the Q204X mutation presented a carcass with less fat, less intramuscular fat and collagen contents, and a clearer and more tender meat than those of homozygous-normal cattle. The meat of these animals also had slightly less flavor. Also in the Charolais breed, 13 of 48 sires were heterozygous. For each sire, the substitution effect of the wild allele by the mutant allele was approximately +1 SD for carcass conformation and yield

  2. Analysis of Flow Characteristics of the Blood Flowing through an Inclined Tapered Porous Artery with Mild Stenosis under the Influence of an Inclined Magnetic Field.

    PubMed

    Srivastava, Neetu

    2014-01-01

    Analytical investigation of MHD blood flow in a porous inclined stenotic artery under the influence of the inclined magnetic field has been done. Blood is considered as an electrically conducting Newtonian fluid. The physics of the problem is described by the usual MHD equations along with appropriate boundary conditions. The flow governing equations are finally transformed to nonhomogeneous second-order ordinary differential equations. This model is consistent with the principles of magnetohydrodynamics. Analytical expressions for the velocity profile, volumetric flow rate, wall shear stress, and pressure gradient have been derived. Blood flow characteristics are computed for a specific set of values of the different parameters involved in the model analysis and are presented graphically. Some of the obtained results show that the flow patterns in converging region (ξ < 0), diverging region (ξ > 0), and nontapered region (ξ = 0) are effectively influenced by the presence of magnetic field and change in inclination of artery as well as magnetic field. There is also a significant effect of permeability on the wall shear stress as well as volumetric flow rate. PMID:24719614

  3. Analysis of Flow Characteristics of the Blood Flowing through an Inclined Tapered Porous Artery with Mild Stenosis under the Influence of an Inclined Magnetic Field

    PubMed Central

    Srivastava, Neetu

    2014-01-01

    Analytical investigation of MHD blood flow in a porous inclined stenotic artery under the influence of the inclined magnetic field has been done. Blood is considered as an electrically conducting Newtonian fluid. The physics of the problem is described by the usual MHD equations along with appropriate boundary conditions. The flow governing equations are finally transformed to nonhomogeneous second-order ordinary differential equations. This model is consistent with the principles of magnetohydrodynamics. Analytical expressions for the velocity profile, volumetric flow rate, wall shear stress, and pressure gradient have been derived. Blood flow characteristics are computed for a specific set of values of the different parameters involved in the model analysis and are presented graphically. Some of the obtained results show that the flow patterns in converging region (ξ < 0), diverging region (ξ > 0), and nontapered region (ξ = 0) are effectively influenced by the presence of magnetic field and change in inclination of artery as well as magnetic field. There is also a significant effect of permeability on the wall shear stress as well as volumetric flow rate. PMID:24719614

  4. A numerical study of the effect of catheter angle on the blood flow characteristics in a graft during hemodialysis

    NASA Astrophysics Data System (ADS)

    Ryou, Hong Sun; Kim, Soyoon; Ro, Kyoungchul

    2013-02-01

    For patients with renal failure, renal replacement therapies are needed. Hemodialysis is a widely used renal replacement method to remove waste products. It is important to improve the patency rate of the vascular access for efficient dialysis. Since some complications such as an intimal hyperplasia are associated with the flow pattern, the hemodynamics in the vascular access must be considered to achieve a high patency rate. In addition, the blood flow from an artificial kidney affects the flow in the vascular access. Generally, the clinical techniques of hemodialysis such as the catheter angle or dialysis dose have been set up empirically. In this study, a numerical analysis is performed on the effect of the catheter angle on the flow in the graft. Blood is assumed to be a non-Newtonian fluid. According to the high average wall shear stress value, the leucocytes and platelets can be activated not only at the arterial anastomosis, but also at the bottom of the venous graft, when the catheter angle is not zero. For a catheter angle less than five degrees, there is a low shear and high oscillatory shear index region that appears at the venous graft and the venous anastomosis. Thus, a catheter angle less than five degrees should be avoided to prevent graft failure.

  5. Cuffless Blood Pressure Estimation with Photoplethysmograph Signal by Classifying on Account of Cardiovascular Characteristics of Old Aged Patients

    NASA Astrophysics Data System (ADS)

    Suzuki, Satomi; Oguri, Koji

    Blood Pressure (BP) is a very important factor for monitoring the cardiovascular condition. In general, non-invasive BP measurements need a cuff. However, such measurement techniques can hardly monitor BP continuously. Recently it has gotten easier to measure biological signals daily because sensor technologies have well-developed, and because of availability of many kinds of miniaturized measurement instruments consuming less power. This study suggests a method of estimating Systolic Blood Pressure (SBP) with a wearable sensor instead of a cuff. In particular, our study depends on only one pulse wave signal detected by a Photoplethysmograph (PPG) sensor since the PPG sensor is very small. Moreover, the human subject just wears the sensor on the surface of the body to measure the signal. Cardiovascular peculiarities keep changing as people get older. Additionally, the peculiarities vary among individuals according to the advanced rate of arteriosclerosis. Hence, it is necessary for estimating the SBP to divide the data into several classes, by parameters that relate to individual cardiovascular peculiarities. In this study, the regression equation of SBP was calculated from individual information and from features of the PPG signal in each class. As a result, the estimation accuracy was improved. This technique would make cuffless SBP monitoring become more convenient and helpful as only one device is required for monitoring, which is smaller than traditional measurements.

  6. Effect of Ensiled Mulberry Leaves and Sun-Dried Mulberry Fruit Pomace on Finishing Steer Growth Performance, Blood Biochemical Parameters, and Carcass Characteristics

    PubMed Central

    Zhou, Zhenming; Zhou, Bo; Ren, Liping; Meng, Qingxiang

    2014-01-01

    Fifty-one Simmental crossbred steers (357.0±16.5 kg) were used to compare a standard total mix ration (TMR) with variants on animal performance, ruminal fermentation, blood biochemical parameters, and carcass characteristics. Corn grain and cotton seed meal were partially replaced by ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP). Experimental diets had similar amounts of crude protein (CP), acid detergent fiber (ADF), and metabolizable energy (ME). Animals were divided into three groups: control group (CONT), 8% EML group, and 6.3% SMFP group. Performance, including average daily weight gain (ADG), and dry matter intake (DMI), was measured. Blood and rumen samples were collected at the end of the experiment (16 weeks). There were no differences in final body weight (P = 0.743), ADG (P = 0.425), DMI (P = 0.642), or ADG/DMI (P = 0.236) between the groups. There were no differences (P = 0.2024) in rumen pH values; ammonia N was lower (P = 0.0076) in SMFP than in the EML and CONT groups. There were differences in the concentrations of total and individual volatile fatty acids, while no differences were determined in blood biochemical parameters (i.e., plasma glucose, urea concentrations, triglycerides, total protein, insulin, IgG, alanine transaminase, and aspartate aminotransferase, P ≥ 0.098). No differences were observed in carcass characteristics (P ≥ 0.513), tenderness (P = 0.844), adipose and lean color values (P ≥ 0.149), and chemical composition (P ≥ 0.400); however, intramuscular fat was lower in the EML and SMFP groups compared to the CONT animals (P = 0.034). In conclusion, diets supplemented with these two mulberry products in an isocaloric and isonitrogenous manner have similar effects to corn grain and cotton seed meals on steer performance, blood biochemical parameters and carcass characteristics, with the exception of ruminal VFA concentrations and lower intramuscular fat content. PMID

  7. Effect of ensiled mulberry leaves and sun-dried mulberry fruit pomace on finishing steer growth performance, blood biochemical parameters, and carcass characteristics.

    PubMed

    Zhou, Zhenming; Zhou, Bo; Ren, Liping; Meng, Qingxiang

    2014-01-01

    Fifty-one Simmental crossbred steers (357.0 ± 16.5 kg) were used to compare a standard total mix ration (TMR) with variants on animal performance, ruminal fermentation, blood biochemical parameters, and carcass characteristics. Corn grain and cotton seed meal were partially replaced by ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP). Experimental diets had similar amounts of crude protein (CP), acid detergent fiber (ADF), and metabolizable energy (ME). Animals were divided into three groups: control group (CONT), 8% EML group, and 6.3% SMFP group. Performance, including average daily weight gain (ADG), and dry matter intake (DMI), was measured. Blood and rumen samples were collected at the end of the experiment (16 weeks). There were no differences in final body weight (P = 0.743), ADG (P = 0.425), DMI (P = 0.642), or ADG/DMI (P = 0.236) between the groups. There were no differences (P = 0.2024) in rumen pH values; ammonia N was lower (P = 0.0076) in SMFP than in the EML and CONT groups. There were differences in the concentrations of total and individual volatile fatty acids, while no differences were determined in blood biochemical parameters (i.e., plasma glucose, urea concentrations, triglycerides, total protein, insulin, IgG, alanine transaminase, and aspartate aminotransferase, P ≥ 0.098). No differences were observed in carcass characteristics (P ≥ 0.513), tenderness (P = 0.844), adipose and lean color values (P ≥ 0.149), and chemical composition (P ≥ 0.400); however, intramuscular fat was lower in the EML and SMFP groups compared to the CONT animals (P = 0.034). In conclusion, diets supplemented with these two mulberry products in an isocaloric and isonitrogenous manner have similar effects to corn grain and cotton seed meals on steer performance, blood biochemical parameters and carcass characteristics, with the exception of ruminal VFA concentrations and lower intramuscular fat content. PMID:24427304

  8. Comparison of Characteristics and Outcomes of Trial Participants and Nonparticipants: Example of Blood and Marrow Transplant Clinical Trials Network 0201 Trial.

    PubMed

    Khera, Nandita; Majhail, Navneet S; Brazauskas, Ruta; Wang, Zhiwei; He, Naya; Aljurf, Mahmoud D; Akpek, Görgün; Atsuta, Yoshiko; Beattie, Sara; Bredeson, Christopher N; Burns, Linda J; Dalal, Jignesh D; Freytes, César O; Gupta, Vikas; Inamoto, Yoshihiro; Lazarus, Hillard M; LeMaistre, Charles F; Steinberg, Amir; Szwajcer, David; Wingard, John R; Wirk, Baldeep; Wood, William A; Joffe, Steven; Hahn, Theresa E; Loberiza, Fausto R; Anasetti, Claudio; Horowitz, Mary M; Lee, Stephanie J

    2015-10-01

    Controversy surrounds the question of whether clinical trial participants have better outcomes than comparable patients who are not treated on a trial. We explored this question using a recent large, randomized, multicenter study comparing peripheral blood (PB) with bone marrow transplantation from unrelated donors, conducted by the Blood and Marrow Transplant Clinical Trials Network (BMT CTN). We compared characteristics and outcomes of study participants (n = 494) and nonparticipants (n = 1384) who appeared eligible and received similar treatment without enrolling on the BMT CTN trial at participating centers during the study time period. Data were obtained from the Center for International Blood and Marrow Transplant Research. Outcomes were compared between the 2 groups using Cox proportional hazards regression models. No significant differences in age, sex, disease distribution, race/ethnicity, HLA matching, comorbidities, and interval from diagnosis to hematopoietic cell transplantation were seen between the participants and nonparticipants. Nonparticipants were more likely to have lower performance status, lower risk disease, and older donors, and to receive myeloablative conditioning and antithymocyte globulin. Nonparticipants were also more likely to receive PB grafts, the intervention tested in the trial (66% versus 50%, P < .001). Overall survival, transplantation-related mortality, and incidences of acute or chronic graft-versus-host disease were comparable between the 2 groups though relapse was higher (hazard ratio, 1.22; 95% confidence interval, 1.02 to 1.46; P = .028) in nonparticipants. Despite differences in certain baseline characteristics, survival was comparable between study participants and nonparticipants. The results of the BMT CTN trial appear generalizable to the population of trial-eligible patients. PMID:26071866

  9. Spatio-temporal characteristics of cerebral blood volume changes in different microvascular compartments evoked by sciatic nerve stimulation in rat somatosensory cortex

    NASA Astrophysics Data System (ADS)

    Li, Pengcheng; Luo, Qingming; Luo, Weihua; Chen, Shangbin; Chen, Haiying; Zeng, Shaoqun

    2003-10-01

    The spatio-temporal characteristics of changes in cerebral blood volume associated with neuronal activity were investigated in the hindlimb somatosensory cortex of α-chloralose/urethan anesthetized rats (n=10) with optical imaging at 570nm through a thinned skull. Activation of cortex was carried out by electrical stimulation of the contralateral sciatic nerve with 5Hz, 0.3V pulses (0.5ms) for duration of 2s. The stimulation evoked a monophasic optical reflectance decrease at cortical parenchyma and arteries sites rapidly after the onset of stimulation, whereas no similar response was observed at vein compartments. The optical signal changes reached 10% of the peak response 0.70+/-0.32s after stimulation onset and no significant time lag in this 10% start latency time was observed between the response at cortical parenchyma and arteries compartments. The evoked optical reflectance decrease reached the peak (0.25%+/-0.047%)2.66+/-0.61s after the stimulus onset at parenchyma site, 0.40+/-0.20s earlier (P<0.05) than that at arteries site (0.50%+/-0.068% 3.06+/-0.70s). Variable location within the cortical parenchyma and arteries compartment themselves didn"t affect the temporal characteristics of the evoked signal significantly. These results suggest that the sciatic nerve stimulation evokes a local blood volume increase at both capillaries (cortical parenchyma) and arterioles rapidly after the stimulus onset but the evoked blood volume increase in capillaries could not be entirely accounted for by the dilation of arterioles.

  10. Fetal programming in meat production.

    PubMed

    Du, Min; Wang, Bo; Fu, Xing; Yang, Qiyuan; Zhu, Mei-Jun

    2015-11-01

    Nutrient fluctuations during the fetal stage affects fetal development, which has long-term impacts on the production efficiency and quality of meat. During the early development, a pool of mesenchymal progenitor cells proliferate and then diverge into either myogenic or adipogenic/fibrogenic lineages. Myogenic progenitor cells further develop into muscle fibers and satellite cells, while adipogenic/fibrogenic lineage cells develop into adipocytes, fibroblasts and resident fibro-adipogenic progenitor cells. Enhancing the proliferation and myogenic commitment of progenitor cells during fetal development enhances muscle growth and lean production in offspring. On the other hand, promoting the adipogenic differentiation of adipogenic/fibrogenic progenitor cells inside the muscle increases intramuscular adipocytes and reduces connective tissue, which improves meat marbling and tenderness. Available studies in mammalian livestock, including cattle, sheep and pigs, clearly show the link between maternal nutrition and the quantity and quality of meat production. Similarly, chicken muscle fibers develop before hatching and, thus, egg and yolk sizes and hatching temperature affect long-term growth performance and meat production of chicken. On the contrary, because fishes are able to generate new muscle fibers lifelong, the impact of early nutrition on fish growth performance is expected to be minor, which requires further studies. PMID:25953215

  11. Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers

    PubMed Central

    Jung, Samooel; Lee, Kyung Haeng; Nam, Ki Chang; Jeon, Hee Jun; Choe, Jun Ho

    2014-01-01

    The objective of this study was to compare the characteristics that define the quality of WoorimatdagTM (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, 3.0×2.0 m) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5’-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB. PMID:26761506

  12. Blood-Injection-Injury Phobia and Dog Phobia in Youth: Psychological Characteristics and Associated Features in a Clinical Sample.

    PubMed

    Oar, Ella L; Farrell, Lara J; Waters, Allison M; Ollendick, Thomas H

    2016-05-01

    Blood-Injection-Injury (BII) phobia is a particularly debilitating condition that has been largely ignored in the child literature. The present study examined the clinical phenomenology of BII phobia in 27 youths, relative to 25 youths with dog phobia-one of the most common and well-studied phobia subtypes in youth. Children were compared on measures of phobia severity, functional impairment, comorbidity, threat appraisals (danger expectancies and coping), focus of fear, and physiological responding, as well as vulnerability factors including disgust sensitivity and family history. Children and adolescents with BII phobia had greater diagnostic severity. In addition, they were more likely to have a comorbid diagnosis of a physical health condition, to report more exaggerated danger expectancies, and to report fears that focused more on physical symptoms (e.g., faintness and nausea) in comparison to youth with dog phobia. The present study advances knowledge relating to this poorly understood condition in youth. PMID:27157026

  13. [Characteristics of amaranth oil effect on the antioxidant system of the liver and blood in mice with malignant lymphoma growth].

    PubMed

    Ielisieieva, O P; Kamins'kyĭ, D V; Cherkas, A P; Ambarova, L I; Vyshemyrs'ka, L D; Dzhura, O R; Semen, Kh O; Makhotina, O O

    2006-01-01

    The dynamics of functioning of the lipid peroxidation <--> antioxidant activity system was studied during the tumor growth in the blood, liver and NK/Ly cells in mice fed with amaranth oil (100 microL/100 g, once a day, 10 days before inoculation and during tumor growth for 14 days). Different effects on antioxidant activity were demonstrated. Activity of the antioxidant enzymes in hepatocytes of mice fed with amaranth oil was aimed at maintenance of antioxidant defence in tumor growth. This effect was achieved owing to the marked increase in superoxide dismutase, preserved catalase and decreased glutathione peroxidase activities with simultaneous increase in hydroperoxides levels and decrease of thiobarbituric acid-reactive subspecies. Changes observed in NK/Ly lymphoma cells were directed to providing a higher prooxidant activity than in the liver cells. Modification of antioxidant activity induced by amaranth oil can maintain oxygen homeostasis, morphofunctional state and inhibit tumor cells proliferation. PMID:17147274

  14. Magnetic targeting in the impermeable microvessel with two-phase fluid model--non-Newtonian characteristics of blood.

    PubMed

    Shaw, Sachin; Murthy, P V S N

    2010-09-01

    The present investigation deals with finding the trajectories of the drug dosed magnetic carrier particle in a microvessel with two-phase fluid model which is subjected to the external magnetic field. The radius of the microvessel is divided into the endothelial glycocalyx layer in which the blood is assumed to obey Newtonian character and a core and plug regions where the blood obeys the non-Newtonian Herschel-Bulkley character which is suitable for the microvessel of radius 50 microm. The carrier particles, bound with nanoparticles and drug molecules are injected into the vascular system upstream from malignant tissue, and captured at the tumor site using a local applied magnetic field. The applied magnetic field is produced by a cylindrical magnet positioned outside the body and near the tumor position. The expressions for the fluidic force for the carrier particle traversing in the two-phase fluid in the microvessel and the magnetic force due to the external magnetic field are obtained. Several factors that influence the magnetic targeting of the carrier particles in the microvasculature, such as the size of the carrier particle, the volume fraction of embedded magnetic nanoparticles, and the distance of separation of the magnet from the axis of the microvessel are considered in the present problem. An algorithm is given to solve the system of coupled equations for trajectories of the carrier particle in the invasive case. The trajectories of the carrier particle are found for both invasive and noninvasive targeting systems. A comparison is made between the trajectories in these cases. Also, the present results are compared with the data available for the impermeable microvessel with single-phase fluid flow. Also, a prediction of the capture of therapeutic magnetic nanoparticle in the impermeable microvasculature is made for different radii, distances and volume fractions in both the invasive and noninvasive cases. PMID:20478317

  15. Uterine artery blood flow characteristics assessed during oestrus and the early luteal phase of pregnant and non-pregnant bitches.

    PubMed

    Freeman, S L; Russo, M; England, G C W

    2013-08-01

    The aim of this study was to measure uterine artery blood velocity daily using Doppler ultrasonography in 10 young and 10 older clinically normal bitches throughout oestrus. Typical arterial waveforms identified in young bitches were characterised by a systolic peak and subsequent flow throughout diastole, whereas in older bitches, flow was sometimes absent in diastole. For 3 days immediately prior to ovulation, at the time of declining plasma oestrogen and increasing progesterone concentrations, resistance index (RI) increased, principally associated with decreased diastolic velocity; in some bitches there was absent late diastolic flow during this time. In older bitches, the waveform appearance was more variable, with absent late and early diastolic flow observed in some cases. Mean RI was higher throughout oestrus for older bitches compared with young bitches, although both groups had a similar 3-day duration increase before ovulation. Nine of the young bitches and five of the older bitches became pregnant; litter size was smaller for the older bitches. Non-pregnant bitches: (1) were significantly older; (2) had fewer waveforms with continuous diastolic flow 2 days before ovulation; (3) had lower end diastolic velocity, higher RI and fewer waveforms with continuous diastolic flow 2 days after ovulation, and (4) had lower plasma progesterone concentrations 5 days after ovulation. These are the first detailed observations of uterine artery blood velocity and waveform appearance throughout oestrus in bitches, and this is the first description of a link between impaired diastolic flow and reduced fertility. Assessment of uterine artery velocity could be useful to promote understanding of physiological mechanisms and could also become an important tool to assess potential infertility. PMID:23770397

  16. The International Database of HOme blood pressure in relation to Cardiovascular Outcome (IDHOCO): moving from baseline characteristics to research perspectives

    PubMed Central

    Niiranen, Teemu J; Thijs, Lutgarde; Asayama, Kei; Johansson, Jouni K; Ohkubo, Takayoshi; Kikuya, Masahiro; Boggia, José; Hozawa, Atsushi; Sandoya, Edgardo; Stergiou, George S; Tsuji, Ichiro; Jula, Antti M; Imai, Yutaka; Staessen, Jan A

    2013-01-01

    The objective of this study is to construct an International Database of HOme blood pressure in relation to Cardiovascular Outcome (IDHOCO). The main goal of this database is to determine outcome-based diagnostic thresholds for the self-measured home blood pressure (BP). Secondary objectives include investigating the predictive value of white-coat and masked hypertension, morning and evening BP, BP and heart rate variability, and the home arterial stiffness index. We also aim to determine an optimal schedule for home BP measurements that provides the most accurate risk stratification. Eligible studies are population-based, have fatal as well as nonfatal outcomes available for analysis, comply with ethical standards, and have been previously published in peer-reviewed journals. In a meta-analysis based on individual subject data, composite and cause-specific cardiovascular events will be related to various indexes derived by home BP measurement. The analyses will be stratified by a cohort and adjusted for the clinic BP and established cardiovascular risk factors. The database includes 6753 subjects from five cohorts recruited in Ohasama, Japan (n = 2777); Finland (n = 2075); Tsurugaya, Japan (n = 836); Didima, Greece (n = 665); and Montevideo, Uruguay (n = 400). In these five cohorts, during a total of 62 106 person-years of follow-up (mean 9.2 years), 852 subjects died and 740 participants experienced a fatal or nonfatal cardiovascular event. IDHOCO provides a unique opportunity to investigate several hypotheses that could not reliably be studied in individual studies. The results of these analyses should be of help to clinicians involved in the management of patients with suspected or established hypertension. PMID:22763485

  17. Intermingled Klebsiella pneumoniae Populations Between Retail Meats and Human Urinary Tract Infections

    PubMed Central

    Davis, Gregg S.; Waits, Kara; Nordstrom, Lora; Weaver, Brett; Aziz, Maliha; Gauld, Lori; Grande, Heidi; Bigler, Rick; Horwinski, Joseph; Porter, Stephen; Stegger, Marc; Johnson, James R.; Liu, Cindy M.; Price, Lance B.

    2015-01-01

    Background. Klebsiella pneumoniae is a common colonizer of the gastrointestinal tract of humans, companion animals, and livestock. To better understand potential contributions of foodborne K. pneumoniae to human clinical infections, we compared K. pneumoniae isolates from retail meat products and human clinical specimens to assess their similarity based on antibiotic resistance, genetic relatedness, and virulence. Methods. Klebsiella pneumoniae was isolated from retail meats from Flagstaff grocery stores in 2012 and from urine and blood specimens from Flagstaff Medical Center in 2011–2012. Isolates underwent antibiotic susceptibility testing and whole-genome sequencing. Genetic relatedness of the isolates was assessed using multilocus sequence typing and phylogenetic analyses. Extraintestinal virulence of several closely related meat-source and urine isolates was assessed using a murine sepsis model. Results. Meat-source isolates were significantly more likely to be multidrug resistant and resistant to tetracycline and gentamicin than clinical isolates. Four sequence types occurred among both meat-source and clinical isolates. Phylogenetic analyses confirmed close relationships among meat-source and clinical isolates. Isolates from both sources showed similar virulence in the mouse sepsis model. Conclusions. Meat-source K. pneumoniae isolates were more likely than clinical isolates to be antibiotic resistant, which could reflect selective pressures from antibiotic use in food-animal production. The close genetic relatedness of meat-source and clinical isolates, coupled with similarities in virulence, suggest that the barriers to transmission between these 2 sources are low. Taken together, our results suggest that retail meat is a potential vehicle for transmitting virulent, antibiotic-resistant K. pneumoniae from food animals to humans. PMID:26206847

  18. Bioaccessibility of Pb from Ammunition in Game Meat Is Affected by Cooking Treatment

    PubMed Central

    Mateo, Rafael; Baos, Ana R.; Vidal, Dolors; Camarero, Pablo R.; Martinez-Haro, Monica; Taggart, Mark A.

    2011-01-01

    Background The presence of lead (Pb) ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe) can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. Methodology/Principal Findings We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa) hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w.) than in samples without this evidence (1.28±0.61 µg/g). The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75%) and wine (4.51%) than in uncooked meat (0.7%). Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA) show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. Conclusions/Significance Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account. PMID:21264290

  19. Molecular Methods for Identification of Microorganisms in Traditional Meat Products

    NASA Astrophysics Data System (ADS)

    Cocolin, Luca; Dolci, Paola; Rantsiou, Kalliopi

    Traditional fermentations are those that have been used for centuries and even pre-date written historical records. Fermentation processes have been developed to upgrade plant and animal materials, to yield a more acceptable food, to add flavor, to prevent the growth of pathogenic and spoilage microorganisms, and to preserve food without refrigeration (Hesseltine & Wang, 1980). Among fermented foods, sausages are the meat products with a longer history and tradition. It is often assumed that sausages were invented by the Sumerians, in what is Iraq today, around 3000 BC. Chinese sausage làcháng, which consisted of goat and lamb meat, was first mentioned in 589 BC. Homer, the poet of The Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC-ca. 460 BC) wrote a comedy entitled “The Sausage”.

  20. Regulations on Meat Hygiene in the USA

    NASA Astrophysics Data System (ADS)

    Seward, Robert (Skip) A.

    Regulations on meat hygiene in the United States of America (US) stem from the Federal Meat Inspection Act (FMIA, 21 USC §§ 601 et. seq.), promulgated in 1906, that gives the US Secretary of Agriculture (the Secretary) the power to oversee the conversion of livestock into meat products. The FMIA is reviewed herein to provide a background for discussion on how the US Department of Agriculture (USDA) and its departments, particularly the Food Safety and Inspection Service (FSIS), control and regulate the meat industry. This chapter discusses regulations that pertain to meat, herein meant to mean beef, veal, and pork, and does not specifically address poultry, although the regulations for poultry slaughter and processing are in many ways similar to those for meat and meat food products.

  1. Effect of radiation processing on meat tenderisation

    NASA Astrophysics Data System (ADS)

    Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

  2. Main Concerns of Pathogenic Microorganisms in Meat

    NASA Astrophysics Data System (ADS)

    Nørrung, Birgit; Andersen, Jens Kirk; Buncic, Sava

    Although various foods can serve as sources of foodborne illness, meat and meat products are important sources of human infections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, Verotoxigenic E. coli and, to some extent, Listeria monocytogenes. All these may be harboured in the gastrointestinal tract of food-producing animals. The most frequent chain of events leading to meat-borne illness involves food animals, which are healthy carriers of the pathogens that are subsequently transferred to humans through production, handling and consumption of meat and meat products. Occurrences of Salmonella spp., C. jejuni/coli, Y. enterocolitica and Verotoxigenic E. coli in fresh red meat vary relatively widely, although most often are between 1 and 10%, depending on a range of factors including the organism, geographical factors, farming and/or meat production practices.

  3. Variation of meat quality traits among five genotypes of chicken.

    PubMed

    Tang, H; Gong, Y Z; Wu, C X; Jiang, J; Wang, Y; Li, K

    2009-10-01

    The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at their market ages: 16, 7, 16, and 8 wk, respectively. The effects of genotype, muscle type, and sex on meat quality traits were examined. Birds from slow-growing genotypes (WCH, Xianju, and HLB) exhibited higher shear value, inosine-5'-monophosphate concentration, lower cook loss, and more fat than those from fast-growing genotypes (AV and LNH). Chickens from WCH possessed the lowest expressible moisture, cook loss, and the highest lipid (%) among the 3 slow-growing genotypes. The HLB birds were intermediate in expressible moisture and cook loss and lowest in lipid among all genotypes. The LNH cross birds were similar to AV broilers in most meat quality parameters, although they had a lower shear force value and higher fat content than AV broilers. Breast muscle had higher expressible moisture, shear force, protein (%), inosine-5'-monophosphate content, lower cook loss, and lipid (%) than leg muscle. Muscles from male chickens had higher expressible moisture than those from the females. Variability of meat quality characteristics is mainly related to genotype and muscle type differences. PMID:19762878

  4. Effects of ractopamine hydrochloride and dietary protein content on performance, carcass traits and meat quality of Nellore bulls.

    PubMed

    Cônsolo, N R B; Mesquita, B S; Rodriguez, F D; Rizzi, V G; Silva, L F P

    2016-03-01

    Ractopamine hydrochloride (RH) alters protein metabolism and improves growth performance in Bos taurus cattle with high carcass fat. Our objective was to evaluate the effects of RH, dietary CP and RH×CP interaction on performance, blood metabolites, carcass characteristics and meat quality of young Nellore bulls. A total of 48 bulls were randomly assigned to four treatments in a 2×2 factorial arrangement. The factors were two levels of dietary CP (100% and 120% of metabolizable protein requirement, defined as CP100 and CP120, respectively), and two levels of RH (0 and 300 mg/animal·per day). Treated animal received RH for the final 35 days before slaughter. Animals were weighed at the beginning of the feedlot period (day 63), at the beginning of ractopamine supplementation (day 0), after 18 days of supplementation (day 18) and before slaughter (day 34). Animals were slaughtered and hot carcass weights recorded. After chilling, carcass data was collected and longissimus samples were obtained for determination of meat quality. The 9-11th rib section was removed for carcass composition analysis. Supplementation with RH increased ADG independently of dietary CP. There was a RH×CP interaction on dry matter intake (DMI), where RH reduced DMI at CP120, with no effect at CP100. Ractopamine improved feed efficiency, without RH×CP interaction. Ractopamine had no effect on plasma creatinine and urea concentration. Greater dietary CP tended to increase blood urea, and there was a RH×CP interaction for plasma total protein. Ractopamine supplementation increased plasma total protein at CP120, and had no effect at CP100. Ractopamine also decreased plasma glucose concentration at CP100, but had no effect at CP120. Ractopamine increased alkaline phosphatase activity at CP120 and had no effect at CP100. There was a tendency for RH to increase longissimus muscle area, independently of dietary CP. Ractopamine did not alter fat thickness; however, fat thickness was reduced by

  5. Methylmercury concentrations in broiler's meat and hen's meat and eggs

    SciTech Connect

    Kambamanoli-Dimou, A. ); Kilikidis, S.; Kamarianos, A. )

    1989-05-01

    The concentration of mercury in food has been considered to present the greatest toxicological danger to the average citizen. The presence of mercury in foods has been reported in several studies. Much of the research has been carried out on total mercury concentration in foods and not on methylmercury concentration and as it is known methylmercury is the most dangerous form of mercury. Methylmercury, which is highly resistant to biodegradation, can be synthesized from any other form of mercury in the aquatic biosphere, can be bioconcentrated in the aquatic food chain and through fish-meals can be transported and concentrated in animals and their products. Such food chains, together with the various terrestrial food chains would represent a serious risk for man. This study was undertaken to determine the methylmercury levels in broiler's meat, hen's meat and eggs.

  6. Prevalence of eae-positive, lactose non-fermenting Escherichia albertii from retail raw meat in China.

    PubMed

    Wang, H; Li, Q; Bai, X; Xu, Y; Zhao, A; Sun, H; Deng, J; Xiao, B; Liu, X; Sun, S; Zhou, Y; Wang, B; Fan, Z; Chen, X; Zhang, Z; Xu, J; Xiong, Y

    2016-01-01

    Escherichia albertii is a newly emerging enteric pathogen that has been associated with gastroenteritis in humans. Recently, E. albertii has also been detected in healthy and sick birds, animals, chicken meat and water. In the present study, the prevalence and characteristics of the eae-positive, lactose non-fermenting E. albertii strains in retail raw meat in China were evaluated. Thirty isolates of such strains of E. albertii were identified from 446 (6·73%) samples, including duck intestines (21·43%, 6/28), duck meat (9·52%, 2/21), chicken intestines (8·99%, 17/189), chicken meat (5·66%, 3/53), mutton meat (4·55%, 1/22) and pork meat (2·44%, 1/41). None was isolated from 92 samples of raw beef meat. Strains were identified as E. albertii by phenotypic properties, diagnostic PCR, sequence analysis of the 16S rRNA gene, and housekeeping genes. Five intimin subtypes were harboured by these strains. All strains possessed the II/III/V subtype group of the cdtB gene, with two strains carrying another copy of the I/IV subtype group. Pulsed-field gel electrophoresis showed high genetic diversity of E. albertii in raw meats. Our findings indicate that E. albertii can contaminate various raw meats, posing a potential threat to public health. PMID:26004066

  7. Blood characteristics of San Joaquin kit fox (Vulpes velox macrotis) at Camp Roberts Army National Guard Training Site, California

    SciTech Connect

    Standley, W.G.; McCue, P.M.

    1992-09-01

    Hematology, serum chemistry, and prevalence of antibodies against selected, pathogens in a San Joaquin kit fox population (Vulpes velox macrotis) were investigated at Camp Roberts Army National Guard Training Site, California, in 1989 and 1990. Samples from 18 (10 female, 8 male) adult kit foxes were used to establish normal hematology and serum chemistry values for this population. Average values were all within the normal ranges reported for kit foxes in other locations. Three hematology parameters had significant differences between male and female values; males had higher total white blood cell and neutrophil counts, and lower lymphocyte counts. There were no significant differences between serum chemistry values from male and female foxes. Prevalence of antibodies was determined from serum samples from 47 (26 female, 21 male) adult kit foxes and eight (4 female, 4 male) juveniles. Antibodies were detected against five of the eight pathogens tested: canine parvovirus, Toxoplasma gondii Leptospira interrogans, canine distemper virus, and canine hepatitis virus. Antibodies were not detected against Brucella, canis, Coccidioides immitis, or Yersinia pestis.

  8. Characteristics of peripheral blood CD4+CD25+ regulatory T cells and related cytokines in severe atopic dermatitis.

    PubMed

    Zhang, Yun-Ying; Wang, Ao-Xue; Xu, Lu; Shen, Nan; Zhu, Jie; Tu, Cai-Xia

    2016-06-01

    Regulatory T cells (Tregs) have been suggested to play a role in the pathogenesis of atopic dermatitis (AD). However, alterations in the ability of Tregs remain to be determined. To investigate the expression of various surface receptors on CD4(+)CD25(high) regulatory T cells and to investigate their capacity for inhibiting the proliferation of CD4(+) CD25(-) effector T cells (Teffs). Peripheral blood samples were obtained from 15 patients with severe atopic dermatitis (AD) and 20 control subjects. FACs was then carried out to analyze the expression levels of FoxP3, CD152 (CTLA-4), CD39, CD73, CD223 (LAG-3), CCR4, CCR5, and CCR10 on Tregs. The proliferative responses of Teffs were assessed in the absence or presence of autologous Tregs and the TGF-β1 and IL-10 levels in the culture supernatant and sera were detected by enzyme-linked immunosorbent assay (ELISA). The CD152, CD39, CD73, CCR4, and CCR5 expression levels on Tregs were higher in patients with severe AD than in the controls. Tregs showed an attenuated suppressive function of the proliferation of autologous Teffs in severe AD. The concentrations of IL-10 and TGF-β in the culture supernatants of Tregs were lower in the AD group than in the control. The attenuated ability of Tregs to suppress Teff proliferation may be responsible for the autoimmune reaction of severe AD. PMID:27184163

  9. Citrus co-products as technological strategy to reduce residual nitrite content in meat products.

    PubMed

    Viuda-Martos, M; Fernández-López, J; Sayas-Barbera, E; Sendra, E; Navarro, C; Pérez-Alvarez, J A

    2009-10-01

    Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium botulinum, delays the development of oxidative rancidity, develops the characteristic flavor of cured meats, and reacts with myoglobin and stabilizes the red meat color. As soon as nitrite is added in the meat formulation, it starts to disappear and the nitrite that has not reacted with myoglobin and it is available corresponds to residual nitrite level. Health concerns relating to the use of nitrates and nitrites in cured meats (cooked and dry cured) trend toward decreased usage to alleviate the potential risk to the consumers from formation of carcinogenic compounds. Recently, some new ingredients principally agro-industrial co-products in general and those from the citrus industry in particular (albedo [with different treatments], dietetic fiber obtained from the whole co-product, and washing water used in the process to obtain the dietetic fiber) are seen as good sources of bio-compounds that may help to reduce the residual nitrite level in meat products. From these co-products, citrus fiber shows the highest potential to reduce the residual nitrite level, followed by the albedo and finally the washing water. The aim of this article is to describe the latest advances concerning the use of citrus co-products in meat products as a potential ingredient to reduce the nitrite level. PMID:19799678

  10. Meat quality of lambs fed diets with peanut cake.

    PubMed

    Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A

    2016-11-01

    Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P<0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical-chemical characteristics of the loin were not affected (P>0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. PMID:27288901

  11. The characteristics of coarse particulate matter air pollution associated with alterations in blood pressure and heart rate during controlled exposures

    PubMed Central

    Morishita, Masako; Bard, Robert L.; Wang, Lu; Das, Ritabrata; Dvonch, J. Timothy; Spino, Catherine; Mukherjee, Bhramar; Sun, Qinghua; Harkema, Jack R.; Rajagopalan, Sanjay; Brook, Robert D.

    2015-01-01

    Although fine particulate matter (PM) air pollution <2.5 μm in aerodynamic diameter (PM2.5) is a leading cause of global morbidity and mortality, the potential health effects of coarse PM (2.5–10 μm in aerodynamic diameter; PM10–2.5) remain less clearly understood. We aimed to elucidate the components within coarse PM most likely responsible for mediating these hemodynamic alterations. Thirty-two healthy adults (25.9 ± 6.6 years) were exposed to concentrated ambient coarse PM (CAP) (76.2 ± 51.5 μg/m3) and filtered air (FA) for 2 h in a rural location in a randomized double-blind crossover study. The particle constituents (24 individual elements, organic and elemental carbon) were analyzed from filter samples and associated with the blood pressure (BP) and heart rate (HR) changes occurring throughout CAP and FA exposures in mixed model analyses. Total coarse PM mass along with most of the measured elements were positively associated with similar degrees of elevations in both systolic BP and HR. Conversely, total PM mass was unrelated, whereas only two elements (Cu and Mo) were positively associated with and Zn was inversely related to diastolic BP changes during exposures. Inhalation of coarse PM from a rural location rapidly elevates systolic BP and HR in a concentration-responsive manner, whereas the particulate composition does not appear to be an important determinant of these responses. Conversely, exposure to certain PM elements may be necessary to trigger a concomitant increase in diastolic BP. These findings suggest that particulate mass may be an adequate metric of exposure to predict some, but not all, hemodynamic alterations induced by coarse PM mass. PMID:25227729

  12. Phenotypic and functional characteristics of active suppressor cells against IFN-gamma production in PHA-stimulated cord blood lymphocytes

    SciTech Connect

    Seki, H.; Taga, K.; Matsuda, A.; Uwadana, N.; Hasui, M.; Miyawaki, T.; Taniguchi, N.

    1986-11-15

    Cord blood mononuclear cells (MNC) were defective in their ability to produce interferon-gamma (IFN-gamma) on stimulation with phytohemagglutinin (PHA) or recombinant interleukin 2, whereas cord MNC could induce comparable amounts of IFN-gamma with adult controls on stimulation with a streptococcal preparation, OK-432. Moreover, irradiation of cord MNC with 1500 rad before PHA stimulation could restore the IFN-gamma production. Kinetic studies indicated that such augmentation of IFN-gamma production by irradiation was evident when cord MNC were irradiated before or by 12 hr of PHA-stimulated culture. But irradiation after 18 hr or more of PHA stimulation did not exert any significant augmentation on IFN-gamma production by cord MNC. It seemed most likely that the ability of IFN-gamma production is already mature at birth, but radiosensitive suppressor effectors on IFN-gamma production are activated within cord MNC at an early stage of PHA stimulation, resulting in poor IFN-gamma production by cord MNC. PHA-induced IFN-gamma production by OKT3+, OKT4+, and OKT8- cord cells were markedly enhanced by irradiation with 1,500 rad before the culture. Coculture experiments disclosed that cord OKT4+ cells, but not OKT4- cells, when prestimulated with PHA for 24 hr, exerted active suppression on PHA-induced IFN-gamma production by adult MNC in a dose-dependent manner. These results suggested that radiosensitive suppressor effectors on IFN-gamma production were induced within the OKT4+ T cell subset of cord MNC on PHA stimulation.

  13. [Identification and prevention of meat poisoning].

    PubMed

    van Logtestijn, J G; Koolmees, P A; Mossel, D A

    1987-09-15

    In this contribution to a series 'Papers of Yesterday and Today' a retrospective review of developments in the identification and control of meat 'poisoning' defined as infections and intoxications following the ingestion of bacteriologically unsound meat and meat products is presented. Starting from two classical Dutch papers, viz. by H. J. H. Stempel (1891) and K. Hoefnagel (1899) illustrating the knowledge of meat 'poisoning' acquired in the nineties of the 19th century, developments in the field of bacteriological research on meats and the resulting efforts to manage meat 'poisoning' are summarised. Attention is paid to the role of Dutch veterinarians in investigations on the aetiology of meat infections resulting in the adoption of legal meat inspection in 1922 and the ensuing reduction in the occurrence of mass outbreaks of meat poisoning. However, despite marked improvement of the standard of hygiene in the food industry in general and expert monitoring of meat production lines by veterinarians in particular, infections and intoxications transmitted by meat and meat products are still quite prevalent. Essentially, their management can only be achieved by strict adherence to Good Manufacturing Practices (GMP) throughout animal husbandry, slaughter, distribution and storage, termed longitudinally integrated safety assurance. Professional monitoring by an up-to-date meat inspection system, however, continues to be indispensable in the prevention of food-borne infections and intoxications. Some recommendations are made for effective intervention in the infection cycle of food-transmitted pathogens originating from the high infection pressure on slaughter lines, resulting from contamination acquired at previous stages of the animal production chain. PMID:3672466

  14. Evaluation of Houttuynia cordata and Taraxacum officinale on Growth Performance, Nutrient Digestibility, Blood Characteristics, and Fecal Microbial Shedding in Diet for Weaning Pigs.

    PubMed

    Yan, L; Zhang, Z F; Park, J C; Kim, I H

    2012-10-01

    A total of 144 pigs ((Landrace×Yorkshire)×Duroc] with an average initial BW of 8.45±0.57 kg were used in a 5-wk growth trial. Pigs were randomly allocated to 4 treatments with 9 replications per pen in a randomized complex block design. Dietary treatments included: i) CON (basal diet), ii) ANT (CON+tylosin 1 g/kg), iii) H1 (CON+H. cordata 1 g/kg) and iv) T1 (CON+T. officinale 1 g/kg). In this study, pigs fed the ANT and T1 treatment had a higher (p<0.05) average daily gain (ADG) and gain:feed (G:F) ratio than those fed CON and H1 treatment. Dietary ANT and T1 treatment led to a higher energy digestibility than the CON group. No difference (p>0.05) was observed on the growth performance and apparent total tract digestibility with H1 supplementation compared with the CON treatment. The inclusion of ANT treatment led to a higher (p<0.05) lymphocyte concentration compared with the CON treatment. Dietary supplementation of herbs did not affect (p>0.05) the blood characteristics (white blood cell (WBC), red blood cell (RBC), IgG, lymphocyte). No difference was observed on (p<0.05) fecal microbial shedding (E. coli and lactobacillus) between ANT and CON groups. Treatments H1 and T1 reduced the fecal E. coli concentration compared with the CON treatment, whereas the fecal lactobacillus concentration was not affected by the herb supplementation (p>0.05). In conclusion, the inclusion of T. officinale (1 g/kg) increased growth performance, feed efficiency, energy digestibility similarly to the antibiotic treatment. Dietary supplementation of T. officinale and H. cordata (1 g/kg) reduced the fecal E. coli concentration in weaning pigs. PMID:25049500

  15. Viscoelastic and ultrastructural characteristics of whole blood and plasma in Alzheimer-type dementia, and the possible role of bacterial lipopolysaccharides (LPS)

    PubMed Central

    Bester, Janette; Soma, Prashilla; Kell, Douglas B.; Pretorius, Etheresia

    2015-01-01

    Alzheimer-type dementia (AD) is a neurodegenerative disorder and the most common form of dementia. Patients typically present with neuro- and systemic inflammation and iron dysregulation, associated with oxidative damage that reflects in hypercoagulability. Hypercoagulability is closely associated with increased fibrin(ogen) and in AD patients fibrin(ogen) has been implicated in the development of neuroinflammation and memory deficits. There is still no clear reason precisely why (a) this hypercoagulable state, (b) iron dysregulation and (c) increased fibrin(ogen) could together lead to the loss of neuronal structure and cognitive function. Here we suggest an alternative hypothesis based on previous ultrastructural evidence of the presence of a (dormant) blood microbiome in AD. Furthermore, we argue that bacterial cell wall components, such as the endotoxin lipopolysaccharide (LPS) of Gram-negative strains, might be the cause of the continuing and low-grade inflammation, characteristic of AD. Here, we follow an integrated approach, by studying the viscoelastic and ultrastructural properties of AD plasma and whole blood by using scanning electron microscopy, Thromboelastography (TEG®) and the Global Thrombosis Test (GTT®). Ultrastructural analysis confirmed the presence and close proximity of microbes to erythrocytes. TEG® analysis showed a hypercoagulable state in AD. TEG® results where LPS was added to naive blood showed the same trends as were found with the AD patients, while the GTT® results (where only platelet activity is measured), were not affected by the added LPS, suggesting that LPS does not directly impact platelet function. Our findings reinforce the importance of further investigating the role of LPS in AD. PMID:26462180

  16. Effect of housefly maggot meal (magmeal) diets on the performance, concentration of plasma glucose, cortisol and blood characteristics of Oreochromis niloticus fingerlings.

    PubMed

    Ogunji, J O; Kloas, W; Wirth, M; Neumann, N; Pietsch, C

    2008-08-01

    A 56-day feeding trial was conducted to access the effect of housefly maggot meal (magmeal) diets on the performance, concentration of plasma glucose, cortisol and blood characteristics of Oreochromis niloticus fingerlings. Seven feeds formulated to contain 36% protein and 20 kJ g(-1) gross energy (dry matter basis), were prepared by replacing fish meal with magmeal. Fifteen fingerlings (initial average weight 2.0 +/- 0.1 g) stocked per experimental tank were fed in triplicates at 5% body weight in two portions per day (a level previously established). Growth and food conversion ratio were adequate and comparable without any significant differences (p < 0.5) between feeding groups. Mean values for haematocrit and plasma glucose were not significantly different (p < 0.05) among the feeding groups. Fish group fed control diet (containing highest inclusion level of fish meal and without magmeal) gave the lowest haemoglobin concentration (5.96 +/- 0.22 g dl(-1)). This value was significantly different from other feeding groups. Stressful conditions in fish and in mammals are associated with decreased growth, haematocrit (packed cell volume) and haemoglobin values, increased whole blood glucose (hyperglycaemia) and plasma cortisol concentrations. No such physiological changes were observed in this study. Results suggest that feeding O. niloticus fingerling with magmeal diets did not cause any form of physiological stress. Magmeal can be used as a good alternative protein source in tilapia diets. PMID:18662361

  17. Color of Meat and Poultry

    MedlinePlus

    ... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... The Color of Meat and Poultry Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

  18. Effect of Impeller Geometry on Lift-Off Characteristics and Rotational Attitude in a Monopivot Centrifugal Blood Pump.

    PubMed

    Nishida, Masahiro; Nakayama, Kento; Sakota, Daisuke; Kosaka, Ryo; Maruyama, Osamu; Kawaguchi, Yasuo; Kuwana, Katsuyuki; Yamane, Takashi

    2016-06-01

    The effect of the flow path geometry of the impeller on the lift-off and tilt of the rotational axis of the impeller against the hydrodynamic force was investigated in a centrifugal blood pump with an impeller supported by a single-contact pivot bearing. Four types of impeller were compared: the FR model with the flow path having both front and rear cutouts on the tip, the F model with the flow path having only a front cutout, the R model with only a rear cutout, and the N model with a straight flow path. First, the axial thrust and the movement about the pivot point, which was loaded on the surface of the impeller, were calculated using computational fluid dynamics (CFD) analysis. Next, the lift-off point and the tilt of the rotational axis of the impeller were measured experimentally. The CFD analysis showed that the axial thrust increased gently in the FR and R models as the flow rate increased, whereas it increased drastically in the F and N models. This difference in axial thrust was likely from the higher pressure caused by the smaller circumferential velocity in the gap between the top surface of the impeller and the casing in the FR and R models than in the F and N models, which was caused by the rear cutout. These results corresponded with the experimental results showing that the impellers lifted off in the F and N models as the flow rate increased, whereas it did not in the FR and R models. Conversely, the movement about the pivot point increased in the direction opposite the side with the pump outlet as the flow rate increased. However, the tilt of the rotational axis of the impeller, which oriented away from the pump outlet, was less than 0.8° in any model under any conditions, and was considered to negligibly affect the rotational attitude of the impeller. These results confirm that a rear cutout prevents lift-off of the impeller caused by a decrease in the axial thrust. PMID:27097844

  19. Blood Disorders

    MedlinePlus

    ... and protein. Over half of your blood is plasma. The solid part of your blood contains red blood cells, white blood cells and platelets. Blood disorders affect one or more parts of the blood and prevent ...

  20. The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle.

    PubMed

    Kurve, V; Joseph, P; Williams, J B; Boland, H T; Riffell, S K; Kim, T; Schilling, M W

    2015-05-01

    The objective of this research was to determine the quality of beef from cattle that were fed native warm-season grass (NWSG) in the stocker phase and forage finished on tall fescue. Seventy-two British crossbred steers were randomly allotted to 9 pasture plots with 3 different forage treatments that included Bermuda grass (BER), Indian grass monoculture (IND), and big bluestem, little bluestem, and Indian grass (MIX) and forage finished on tall fescue. Two steers were randomly selected from each pasture plot for meat quality analyses (n = 18). Carcasses graded 67% Select for IND and 17% for both BER and MIX treatments, respectively. All other carcasses received quality grades of Standard. Steaks from treatments did not differ (P > 0.05) in sensory attributes, average sensory acceptability, color, tenderness, pH, or bacterial counts at each storage time, with limited differences in aroma, flavor, and texture. The IND steaks had lower cooking loss (P < 0.05) than steaks from the MIX and BER treatments. Steaks from the BER treatment had higher thiobarbituric acid reactive substances values (P < 0.05) after 6 d of storage when compared with steaks from the MIX and IND treatments, which indicated a higher susceptibility to lipid oxidation. Cluster analysis was conducted to group consumers on the basis of their preference and liking of steak from the different forage treatments. On the basis of panelists' acceptability scores, consumers were grouped into 4 clusters. The largest group (60% of consumers) liked all treatments between moderately and very much. In addition, 17% of consumers preferred steaks from the IND treatment over the BER treatment, and 11% of consumers preferred steaks from the BER and IND treatments over steaks from the MIX treatment. Overall, results indicate that high-quality forage-fed beef can be produced when cattle are fed mixed NWSG, Indian grass, or Bermuda grass during the stocker phase and then finished on tall fescue. PMID:26020352

  1. The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs.

    PubMed

    Dokmanović, M; Velarde, A; Tomović, V; Glamočlija, N; Marković, R; Janjić, J; Baltić, M Ž

    2014-10-01

    Lairage time (short - 8min to 2.7h, n=28 vs. long - 14 to 21.5h, n=72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where any of these occurred) effects on pig stress and meat quality were measured. Blood lactate and cortisol, plus post-mortem pH (pH60min; pH24h), temperature (T60min), drip loss, sensory and instrumental color and meat quality for the longissimus dorsi, pars lumbalis derived meat were determined. Carcass rigor mortis and skin damages were measured. Lairage time significantly affected blood lactate, carcass rigor mortis, skin damages, drip loss, color and meat quality. Handling procedure influenced blood lactate, pH60min and T60min. Long lairage was more stressful, and was detrimental to carcass quality, but caused better meat quality compared to short lairage. Rough handling was related to higher lactate and lower meat quality. PMID:24971810

  2. Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study

    PubMed Central

    Gilsing, Anne M. J.; Schouten, Leo J.; Goldbohm, R. Alexandra; Dagnelie, Pieter C.; van den Brandt, Piet A.; Weijenberg, Matty P.

    2015-01-01

    To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study – Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on which they were classified into vegetarians (n = 635), pescetarians (n = 360), 1 day/week- (n = 1259), 2–5 day/week- (n = 2703), and 6-7 day/week meat consumers (n = 5253). After 20.3 years of follow-up, 437 colorectal cancer cases (307 colon, 92 rectal) were available. A non-significantly decreased risk of CRC for vegetarians, pescetarians, and 1 day/week compared to 6-7 day/week meat consumers was observed (age/sex adjusted Hazard Ratios (HR): 0.73(0.47–1.13), 0.80(0.47–1.39), and 0.72(0.52–1.00), respectively). Most of the differences in HR between these groups could be explained by intake of dietary fiber and soy products. Other (non-)dietary factors characteristic for a vegetarian or low meat diet had negligible individual effects, but attenuated the HRs towards the null when combined. Vegetarians, pescetarians, and 1 day/week meat eaters showed a non-significantly decreased risk of colorectal cancer compared to 6-7 day/week meat consumers, mainly due to differences in dietary pattern other than meat intake. PMID:26316135

  3. Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study.

    PubMed

    Gilsing, Anne M J; Schouten, Leo J; Goldbohm, R Alexandra; Dagnelie, Pieter C; van den Brandt, Piet A; Weijenberg, Matty P

    2015-01-01

    To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study - Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on which they were classified into vegetarians (n = 635), pescetarians (n = 360), 1 day/week- (n = 1259), 2-5 day/week- (n = 2703), and 6-7 day/week meat consumers (n = 5253). After 20.3 years of follow-up, 437 colorectal cancer cases (307 colon, 92 rectal) were available. A non-significantly decreased risk of CRC for vegetarians, pescetarians, and 1 day/week compared to 6-7 day/week meat consumers was observed (age/sex adjusted Hazard Ratios (HR): 0.73(0.47-1.13), 0.80(0.47-1.39), and 0.72(0.52-1.00), respectively). Most of the differences in HR between these groups could be explained by intake of dietary fiber and soy products. Other (non-)dietary factors characteristic for a vegetarian or low meat diet had negligible individual effects, but attenuated the HRs towards the null when combined. Vegetarians, pescetarians, and 1 day/week meat eaters showed a non-significantly decreased risk of colorectal cancer compared to 6-7 day/week meat consumers, mainly due to differences in dietary pattern other than meat intake. PMID:26316135

  4. Effect of Total Mixed Ration with Fermented Feed on Ruminal In vitro Fermentation, Growth Performance and Blood Characteristics of Hanwoo Steers

    PubMed Central

    Kim, S. H.; Alam, M. J.; Gu, M. J.; Park, K. W.; Jeon, C. O.; Ha, Jong K.; Cho, K. K.; Lee, S. S.

    2012-01-01

    In this study, two experiments were conducted to evaluate the total mixed ration with fermented feed (TMRF) and total mixed ration (TMR) by rumen in vitro fermentation and their effects on the growth performance and blood characteristics of Hanwoo steers. In experiment 1, three Hanwoo steers (600±47 kg), each permanently fitted with a ruminal cannula were used. In this experiment, three diets designated as T1, TMRF (18.4% fermented feed, tall fescue, mammoth wild rye forage and whole crop barley); T2, TMRF (17.7% fermented feed, rice straw and whole crop barley); and T3, TMR (rice straw, whole crop barley and probiotics, but no fermented feed), which were subjected to rumen in vitro fermentation for 48 h. The results demonstrated that DM disappearance rate gradually increased with advancing fermentation time, but T1 and T2 were higher than the T3 (p<0.05) from 3 h to 12 h, but insignificant (p>0.05) at 24 and 48 h. None of the specific VFAs were affected except for acetic and non volatile lactic acids, which were produced more in T2 than in T1 and T3 at 24 h and 48 h of incubation. A/P was lower in T1 and T2 than inT3 at 24 h (p<0.05) and 48 h (p>0.05) of incubation. These results confirmed that TMRF-related treatment shows a superior performance to that of TMR during the ruminal fermentation period. In experiment 2, the three diets in experiment 1 plus 1 more control diet (concentrates, probiotics and 2% rice straw of body weight) were fed to the 48 Hanwoo steers (160±10 kg) for a period of 168 d. The results demonstrated that the daily and total live weight gain and feed efficiency were higher (p<0.05) in the TMRF and TMR groups than in the control group. SGOT, SGPT and BUN (p<0.05) were reduced in TMRF relative to the control and TMR groups by 168 d which confirmed that TMRF shows better blood profiles than the TMR and control groups. Overall, these results appear to show that TMRF has better in vitro ruminal characteristics than those of TMR; growth

  5. Optical Sensing of Polarization States Changes in Meat due to the Ageing

    NASA Astrophysics Data System (ADS)

    Tománek, Pavel; Mikláš, Jan; Abubaker, Hamed Mohamed; Grmela, Lubomír

    2010-11-01

    Food materials or biological materials display large compositional variations, inhomogeneities, and anisotropic structures. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light, therefore Mie scattering of transmitted and reflected light occurs and different polarization states arise. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. The minor importance is still given to the food quality control and inspection during processing operations or storing conditions. The paper presents a quite simple optical method allowing measure the freshness or ageing of products. The principle is to study temporal characteristics of polarization states of forward or backward scattered laser light in the samples in function of meat ageing.

  6. The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel.

    PubMed

    Wu, Chunhua; Yuan, Chunhong; Chen, Shiguo; Liu, Donghong; Ye, Xingqian; Hu, Yaqin

    2015-07-15

    The influence of curdlan at different levels, as well as the method of addition, on the viscoelastic characteristics of ribbonfish meat gel was investigated. From a small amplitude oscillatory shear analysis (SAOA), a variety of viscoelastic parameters were established and identified to measure the intensity of the interactions between curdlan and protein in the fish meat gel network structure. The results of water holding capacity, texture, sensory property and microstructure analyses were strongly in agreement with the rheology data, suggesting that SAOA might be an appropriate method for the industrial assessment of the quality of fish meat gel. Additionally, the recombination mechanism of the complex system formed by the fish protein and curdlan was also clarified. Compared with the irreversible curdlan gel samples, the addition of reversible curdlan gel to the fish meat gel formed a much denser cross-linked interpenetrating structure, which led to a more stable and ordered three-dimensional gel complex. PMID:25722158

  7. The Ethics of Producing In Vitro Meat

    PubMed Central

    Schaefer, G Owen; Savulescu, Julian

    2014-01-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, either to nature or to animals; 2) it will reduce the number of happy animals in the world; and 3) it will open the door to cannibalism. While each objection has some attraction, we ultimately find that all can be overcome. The upshot is that in vitro meat production is generally permissible and, especially for ethical vegetarians, worth promoting. PMID:25954058

  8. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have...

  9. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have...

  10. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have...

  11. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have...

  12. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have...

  13. Inclusion of red meat in healthful dietary patterns.

    PubMed

    McNeill, Shalene H

    2014-11-01

    Dietary patterns are an important concept in dietary recommendations. The Western pattern is most commonly defined as a diet characterized by high intakes of refined grains, sugar and red meat, and has been shown to be associated with increased risks for certain types of cancer, coronary heart disease, diabetes, and obesity. However, isolating the independent effects of individual foods on health outcomes is central to helping individuals choose foods to build healthier dietary patterns to which they can adhere. Red meat is a popular source of high quality protein and provides a variety of essential nutrients that improve overall diet quality. It is also a source of saturated fatty acids, which observational evidence suggests are associated with heart disease, although recent data challenge this. Several studies have shown that lean red meat can be successfully included in recommended heart-healthy dietary patterns without detriment to blood lipids. Furthermore, increased dietary protein has been shown to promote healthy body weight and composition, in part by increasing satiety, and to improve vitality and stamina. PMID:25034452

  14. Blood sugar test - blood

    MedlinePlus

    ... drink a certain amount of glucose ( oral glucose tolerance test ) How the Test will Feel When the ... a fasting blood glucose, HbA1c test , or glucose tolerance test , depending on your random blood glucose test ...

  15. Reduction in waste load from a meat processing plant: Beef

    SciTech Connect

    1986-10-31

    ;Contents: Introduction (Randolph Packing Company, Meat Plant Wastewaters, Slaughterhouses, Packing Houses, Sources of Wastewater, Secondary Manufacturing Processes, An Example of Water Conservation and Waste Control, Water Conservation Program); Plant Review and Survey (Survey for Product Losses and Wastes, Water Use and Waste Load, Wastewater Discharge Limitations and Costs); Waste Centers, Changes, Costs and Results (In-Plant Control Measures, Water Conservation, Recovery Products, By-Products and Reducing Waste Load, Blood Conservation, Paunch Handling and Processing, Summary of Process Changes, Pretreatment, Advantages and Disadvantages of Pretreatment, Pretreatment Systems).

  16. The Netherlands Cohort Study – Meat Investigation Cohort; a population-based cohort over-represented with vegetarians, pescetarians and low meat consumers

    PubMed Central

    2013-01-01

    Background Vegetarian diets have been associated with lower risk of chronic disease, but little is known about the health effects of low meat diets and the reliability of self-reported vegetarian status. We aimed to establish an analytical cohort over-represented with vegetarians, pescetarians and 1 day/week meat consumers, and to describe their lifestyle and dietary characteristics. In addition, we were able to compare self-reported vegetarians with vegetarians whose status has been confirmed by their response on the extensive food frequency questionnaire (FFQ). Study methods Embedded within the Netherlands Cohort Study (n = 120,852; including 1150 self-reported vegetarians), the NLCS-Meat Investigation Cohort (NLCS-MIC) was defined by combining all FFQ-confirmed-vegetarians (n = 702), pescetarians (n = 394), and 1 day/week meat consumers (n = 1,396) from the total cohort with a random sample of 2–5 days/week- and 6–7 days/week meat consumers (n = 2,965 and 5,648, respectively). Results Vegetarians, pescetarians, and 1 day/week meat consumers had more favorable dietary intakes (e.g. higher fiber/vegetables) and lifestyle characteristics (e.g. lower smoking rates) compared to regular meat consumers in both sexes. Vegetarians adhered to their diet longer than pescetarians and 1 day/week meat consumers. 75% of vegetarians with a prevalent cancer at baseline had changed to this diet after diagnosis. 50% of self-reported vegetarians reported meat or fish consumption on the FFQ. Although the misclassification that occurred in terms of diet and lifestyle when merely relying on self-reporting was relatively small, the impact on associations with disease risk remains to be studied. Conclusion We established an analytical cohort over-represented with persons at the lower end of the meat consumption spectrum which should facilitate prospective studies of major cancers and causes of death using ≥20.3 years of follow-up. PMID:24289207

  17. Influences on meat consumption in Australia.

    PubMed

    Lea, E; Worsley, A

    2001-04-01

    In a study of influences on meat consumption, over 700 South Australians answered questions on frequency of meat consumption, beliefs about meat and nutrition, perceived difficulties with and benefits of vegetarian diets, personal values, number of vegetarian significant others, use in and trust of health/nutrition/food information sources, and demography. Perceived difficulties with vegetarian diets, the number of vegetarian significant others and beliefs about meat were important predictors of meat consumption. There were differences between men and women and members of different age groups, which should be taken into account when attempts are made to influence meat consumption. For example, health promotion campaigns that focus on whether or not meat is necessary in the diet may influence meat consumption, but would be most successful if directed predominantly at older people and men. In contrast, the meat consumption of women and younger people was strongly associated with more specific concerns about lack of iron and protein in the vegetarian diet. Some of the difficulties people find with vegetarian diets will also apply to plant-based diets generally, and such diets are becoming more widely acknowledged as providing health benefits. Therefore, the findings have important implications for public health. PMID:11237348

  18. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  19. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  20. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  1. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  2. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  3. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  4. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  5. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  6. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  7. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  8. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., Meat and Poultry Inspection (9 CFR part 322). If such certificate has been obtained but is unavailable... 19 Customs Duties 1 2011-04-01 2011-04-01 false Inspection of meat, meat-food products, and... SECURITY; DEPARTMENT OF THE TREASURY VESSELS IN FOREIGN AND DOMESTIC TRADES Foreign Clearances §...

  9. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., Meat and Poultry Inspection (9 CFR part 322). If such certificate has been obtained but is unavailable... 19 Customs Duties 1 2012-04-01 2012-04-01 false Inspection of meat, meat-food products, and... SECURITY; DEPARTMENT OF THE TREASURY VESSELS IN FOREIGN AND DOMESTIC TRADES Foreign Clearances §...

  10. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., Meat and Poultry Inspection (9 CFR part 322). If such certificate has been obtained but is unavailable... 19 Customs Duties 1 2013-04-01 2013-04-01 false Inspection of meat, meat-food products, and... SECURITY; DEPARTMENT OF THE TREASURY VESSELS IN FOREIGN AND DOMESTIC TRADES Foreign Clearances §...

  11. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., Meat and Poultry Inspection (9 CFR part 322). If such certificate has been obtained but is unavailable... 19 Customs Duties 1 2014-04-01 2014-04-01 false Inspection of meat, meat-food products, and... SECURITY; DEPARTMENT OF THE TREASURY VESSELS IN FOREIGN AND DOMESTIC TRADES Foreign Clearances §...

  12. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., Meat and Poultry Inspection (9 CFR part 322). If such certificate has been obtained but is unavailable... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... SECURITY; DEPARTMENT OF THE TREASURY VESSELS IN FOREIGN AND DOMESTIC TRADES Foreign Clearances §...

  13. Meat products and consumption culture in the East.

    PubMed

    Nam, Ki-Chang; Jo, Cheorun; Lee, Mooha

    2010-09-01

    Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and developing a way of doing things that created tradition which has been passed from generation to generation making it unique for almost every human niche in the surface of the globe. Therefore, the success in understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. Meat consumption culture in the East has not been well developed by its characteristic environment, religion, history, and main food staples. However, recently, the amount of meat production and consumption of the Eastern countries has grown rapidly by the globalization of food industry and rapid economic growth of the countries. This manuscript introduces meat-based products and consumption culture in Asian countries. However, because the environments and cultures within Asia are too diverse to cover all food cultures, this manuscript focused mainly on three northeast Asian countries including China, Japan, and Korea (Republic of) and some southeast Asian countries including Vietnam and Thailand, which have similar environments and cultural interactions historically but retain their own characteristic food culture. PMID:20510536

  14. Cashew nut meal in the feeding of meat quails.

    PubMed

    Fernandes, Danilo Rodrigues; Freitas, Ednardo Rodrigues; Watanabe, Pedro Henrique; Filgueira, Thales Marcel Bezerra; Cruz, Carlos Eduardo Braga; do Nascimento, Germano Augusto Jerônimo; Aguiar, Geovana Costa; Nascimento, Etho Robério Medeiros

    2016-04-01

    A study was aimed to evaluate the effects of cashew nut meal inclusion (CNM) on nutrient digestibility, performance and carcass characteristics of meat quails. A total of 432 meat quails with 7 days of age, were distributed in a completely randomized design with six treatments and nine replicates of eight birds each. Treatments were obtained with inclusion of CNM at levels of 0, 50, 100, 150, 200, and 250 g/kg. According to regression analysis, the inclusion of CNM, at levels above 50 g/kg, provided a linear reduction in digestibility of dry matter and metabolizable energy of diets, linear increase in feed intake and an increase in feed conversion ratio, not influencing weight gain and carcass characteristics. Comparing the results obtained with the different inclusion levels compared to those obtained with the diet without CNM (control group), it was noted that diets with 200 g/kg of CNM inclusion, the dry matter digestibility and metabolizable energy of diet were lower and the level of 250 g/kg provided higher feed intake. Considering the results, it can be inferred that cashew nut meal can be used as a feedstuff in meat quail's diets at levels up to 250 g/kg. PMID:26898689

  15. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion.

    PubMed

    Sorapukdee, Supaluk; Kongtasorn, Chananya; Benjakul, Soottawat; Visessanguan, Wonnop

    2013-06-01

    The influences of composition and structure of meats from different pig breeds, including Duroc (D), Large White (LW), Landrace (LR), two-way cross (LR×LW) and three-way cross (D×[LR×LW]) on stability and textural characteristics of cooked meat emulsions were studied by using partial least squares (PLS) regression. Compared to other pig breeds, cooked meat emulsion from LW exhibited superior properties as indicated by lower water and fat released as well as higher chewiness, gumminess, cohesiveness, resilience, springiness and hardness. The univariate analyses of those selected properties indicated a significant correlation with higher contents of myofibrillar and sarcoplasmic proteins, smaller muscle fibre diameter and lower myofibril fragmentation of LW meat, as compared to other breeds. Therefore properties of cooked pork emulsion were influenced by composition and structure of meat, which varied according to the pig breeds. PMID:23411322

  16. Comparison of optical and electrical investigations of meat ageing

    NASA Astrophysics Data System (ADS)

    Prokopyeva, Elena; Tománek, Pavel; Kocová, Lucie; Palai-Dany, Tomáš; Balík, Zdeněk.; Škarvada, Pavel; Grmela, Lubomír.

    2013-05-01

    Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural properties.

  17. Recovery of normal testicular temperature after scrotal heat stress in rams assessed by infrared thermography and its effects on seminal characteristics and testosterone blood serum concentration.

    PubMed

    Alves, Maíra Bianchi Rodrigues; Andrade, André Furugen Cesar de; Arruda, Rubens Paes de; Batissaco, Leonardo; Florez-Rodriguez, Shirley Andrea; Oliveira, Bruna Marcele Martins de; Torres, Mariana Andrade; Lançoni, Renata; Ravagnani, Gisele Mouro; Prado Filho, Roberto Romano do; Vellone, Vinícius Silva; Losano, João Diego de Agostini; Franci, Celso Rodrigues; Nichi, Marcílio; Celeghini, Eneiva Carla Carvalho

    2016-08-01

    Reestablishment of testicular normal temperature after testicular heat stress is unknown and its effect varies widely. The aim of this study was to investigate the impact of scrotal insulation (IN) on testicular temperature and its relation to semen quality and testosterone blood serum concentration. For this, 33 rams were used; 17 submitted to IN for 72 hours (using bags involving the testes) and 16 not submitted to IN (control group). The experiment was performed between August and December 2013 in Pirassununga, Brazil (21°56″13″ South/47°28'24″ West). Seminal characteristics, testosterone blood serum concentration, rectal temperature (RT), respiratory frequency, scrotal superficies mean temperature (SSMT), and eye area mean temperature (EAMT) were analyzed 7 days before IN and 21, 35, 49, 63, and 90 days afterward. Scrotal superficies mean temperature and EAMT were measured by thermography camera FLIR T620. Testosterone was evaluated by radioimmunoassay. Analysis of variance was used to determine the main effects of treatment, time, and treatment-by-time interaction using PROC MIXED of SAS software adding command REPEAT. Pearson correlation test was used to verify correlation between SSMT, EAMT, RT, and respiratory frequency. Significant difference was considered when P ≤ 0.05. At the end of IN, SSMT was higher (P < 0.05) in insulated group (32.26 ± 0.19(o)C) than in control group (30.58 ± 0.18(o)C), and the difference between rectal and testicular (deduced from SSMT) temperatures was 1.12 °C; in the other times of the evaluation this difference was between 2.91 and 4.25 °C in IN group. Scrotal superficies mean temperature was reestablished 24 hours after IN. Rectal temperature and EAMT presented correlation (r = 0.59; P < 0.0001). There was time-by-treatment interaction for total sperm (P = 0.0038) and progressive motility (P = 0.01), abnormal spermatozoa (P < 0.0001), membranes integrity (P < 0.0001), induced

  18. Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

    PubMed

    Bañón, S; Vila, R; Price, A; Ferrandini, E; Garrido, M D

    2006-02-01

    The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition. PMID:22061547

  19. Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

    PubMed Central

    Dokmanovic, Marija; Baltic, Milan Z.; Duric, Jelena; Ivanovic, Jelena; Popovic, Ljuba; Todorovic, Milica; Markovic, Radmila; Pantic, Srdan

    2015-01-01

    Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L. PMID:25656214

  20. Vomiting blood

    MedlinePlus

    ... first part of the small intestine, or esophagus Blood clotting disorders Defects in the blood vessels of the ... as a complete blood count (CBC), blood chemistries, blood clotting tests, and liver function tests Esophagogastroduodenoscopy (EGD) (placing ...

  1. Blood pressure

    MedlinePlus Videos and Cool Tools

    Normal blood pressure is important for proper blood flow to the body’s organs and tissues. The force of the blood on the walls of the arteries is called blood pressure. Blood pressure is measured both as the heart ...

  2. Blood transfusions

    MedlinePlus

    ... homologous blood donation. Many communities have a blood bank at which any healthy person can donate blood. ... to arrange with your hospital or local blood bank before your surgery to have directed donor blood. ...

  3. Blood pressure

    MedlinePlus Videos and Cool Tools

    Normal blood pressure is important for proper blood flow to the body’s organs and tissues. The force of the blood on the walls of the arteries is called blood pressure. Blood pressure is measured both ...

  4. Poultry breast meat attributes and marination performance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The relationship between intrinsic meat attributes (pH, color, weight, and postmortem age) and marination performance (marinade uptake and retention, and final product yield) were investigated in poultry meat using broiler breast fillets (pectoralis major) as a model. Results showed that marinade up...

  5. Meat Cutting Classes--Popular with Adults

    ERIC Educational Resources Information Center

    Mostad, James; Carpentier, Dale

    1976-01-01

    Presents a session by session description of a "meats" class, which is offered to high school students (9-week period) and adults (8-week period). The classes cover identification of cuts (beef, sheep, hogs, and veal; grades and grading of live animals and carcasses; economics of butchering and cutting your own meat; actual slaughtering; and the…

  6. Meat and Poultry Processing. Teacher Edition.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  7. Low-sodium meat products: retaining salty taste for sweet health.

    PubMed

    Verma, Arun Kumar; Banerjee, Rituparna

    2012-01-01

    There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers. PMID:21991991

  8. Effect of the pre-slaughter logistic chain on meat quality of lambs.

    PubMed

    Miranda-de la Lama, G C; Villarroel, M; Olleta, J L; Alierta, S; Sañudo, C; Maria, G A

    2009-12-01

    A total of 144 lambs were sampled in a 3×2×2 factorial design, testing three residence (stay) times at a pre-slaughter classification centre (0, 7, and 28days) and two seasons (summer and winter), with two replicates in each season. Meat from the longissimus dorsi was analysed in terms of pH, WHC, texture, colour (L∗a∗b∗, chroma and hue) and carcass bruising. Stay time had a significant effect (p<0.001) on meat texture, while season had a significant effect (p<0.001) on all variables analysed. Overall, stay time had less effect on meat quality than season and the interaction between treatments was not significant. Meat from lambs slaughtered in winter had some dark-cutting characteristics, with darker colour, higher ultimate pH, tougher meat and lower press juice. In conclusion, pre-slaughter classification and season are sources of stress for lambs and affect meat quality traits. PMID:20416651

  9. Significance of Heme-Based Respiration in Meat Spoilage Caused by Leuconostoc gasicomitatum

    PubMed Central

    Johansson, Per; Kostiainen, Olli; Nieminen, Timo; Schmidt, Georg; Somervuo, Panu; Mohsina, Marzia; Vanninen, Paula; Auvinen, Petri; Björkroth, Johanna

    2013-01-01

    Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile organic compound (VOC) production in laboratory media and pork loin. The meat samples were evaluated by a sensory panel every second or third day for 29 days. We observed that functional respiration increased the growth (rate and yield) of L. gasicomitatum in laboratory media with added heme and in situ meat with endogenous heme. Respiration increased enormously (up to 2,600-fold) the accumulation of acetoin and diacetyl, which are buttery off-odor compounds in meat. Our transcriptome analyses showed that the gene expression patterns were quite similar, irrespective of whether respiration was turned off by excluding heme from the medium or mutating the cydB gene, which is essential in the respiratory chain. The respiration-based growth of L. gasicomitatum in meat was obtained in terms of population development and subsequent development of sensory characteristics. Respiration is thus a key factor explaining why L. gasicomitatum is so well adapted in high-oxygen packed meat. PMID:23204416

  10. Isolation and molecular identification of Vibrio spp. by sequencing of 16S rDNA from seafood, meat and meat products in Libya

    PubMed Central

    Azwai, S.M.; Alfallani, E.A.; Abolghait, S.K.; Garbaj, A.M.; Naas, H.T.; Moawad, A.A.; Gammoudi, F.T.; Rayes, H.M.; Barbieri, I.; Eldaghayes, I.M.

    2016-01-01

    The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Tobruk). Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6 % of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 ×104 CFU\\g. Chicken burger samples showed the highest bacterial count with 6.5 ×104 CFU\\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products. PMID:27004169

  11. Isolation and molecular identification of Vibrio spp. by sequencing of 16S rDNA from seafood, meat and meat products in Libya.

    PubMed

    Azwai, S M; Alfallani, E A; Abolghait, S K; Garbaj, A M; Naas, H T; Moawad, A A; Gammoudi, F T; Rayes, H M; Barbieri, I; Eldaghayes, I M

    2016-01-01

    The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Tobruk). Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6 % of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 ×10(4) CFU\\g. Chicken burger samples showed the highest bacterial count with 6.5 ×10(4) CFU\\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products. PMID:27004169

  12. Double Muscling in Cattle: Genes, Husbandry, Carcasses and Meat

    PubMed Central

    Fiems, Leo O.

    2012-01-01

    Simple Summary Selection for an increased meatiness in beef cattle has resulted in double-muscled (DM) animals, owing to the inactivation of the myostatin gene. These animals are characterized by an excellent conformation and an extremely high carcass yield, coinciding with a reduced organ mass. As a consequence, voluntary feed intake is reduced, but feed efficiency is considerably improved, although maintenance requirements are not clearly reduced. DM animals are more susceptible to respiratory disease, stress and dystocia, requiring extra attention for accommodation and welfare. Carcasses of DM animals are very lean, and intramuscular fat content is low. The fatty acid profile is different when compared with non-DM animals, containing less saturated fatty acids. Collagen content of the meat is lower, so that meat from double-muscled animals is mostly more tender. However, meat tenderness, color and juiciness are not always improved. A different metabolism as a consequence of faster glycolytic myofibers can be partly responsible for this phenomenon. DM animals are interesting for the producer and butcher, and beneficial for the consumer, if an appropriate nutrition and accommodation, and adequate slaughter conditions are taken into account. Abstract Molecular biology has enabled the identification of the mechanisms whereby inactive myostatin increases skeletal muscle growth in double-muscled (DM) animals. Myostatin is a secreted growth differentiation factor belonging to the transforming growth factor-β superfamily. Mutations make the myostatin gene inactive, resulting in muscle hypertrophy. The relationship between the different characteristics of DM cattle are defined with possible consequences for livestock husbandry. The extremely high carcass yield of DM animals coincides with a reduction in the size of most vital organs. As a consequence, DM animals may be more susceptible to respiratory disease, urolithiasis, lameness, nutritional stress, heat stress and

  13. Assuring eating quality of meat.

    PubMed

    Dalen, G A

    1996-01-01

    The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of quality assurance tools: Quality by Design. This is the most powerful instrument in quality assurance today. Quality by design has been used with outstanding results in many industries as the automobile and the electronics industry. Maybe the meat industry will be the next? To succeed, the "eating quality attributes" that are most important to the customer must be brought into focus. The challenge to the meat research scientist is to design products and processes that take care of customer needs despite variation in the raw material and the consumer's rough handling. The Quality Management Standards are helpful in conducting the design and production process, but to focus on the right aspects, there also are need for suitable methods as Quality Function Deployment. Customer needs change and new research changes old 'truths'. This require an organisation, a quality system and a culture which can handle rapid changes and a diversity of customer needs. PMID:22060638

  14. Comparison of wheat- versus corn-based dried distillers' grains with solubles on meat quality of feedlot cattle.

    PubMed

    Aldai, N; Aalhus, J L; Dugan, M E R; Robertson, W M; McAllister, T A; Walter, L J; McKinnon, J J

    2010-03-01

    A considerable amount of information has been generated on the feeding value and impact of corn dried distillers' grains with solubles (DDGS) on meat quality, whereas little is known about the effects of wheat DDGS on meat quality, and no direct comparison of these two sources of DDGS has been completed. The current study was conducted to examine the objective and subjective carcass and meat quality traits of cattle fed diets containing corn or wheat (20% or 40%) DDGS (DM basis) as compared to a standard barley-based finishing diet (control). In general, meat obtained from animals fed the barley-based control diet was slightly darker in colour (lower chroma and hue at 24 h, P<0.01) and less tender (highest proportion of tough shears at 2 d and lowest proportion of tender shears at 20 d). Meat from corn DDGS was rated as more tender and palatable than control samples (P<0.05), and 20% corn samples were rated better for beef flavour intensity (P<0.01) and desirability (P<0.05) than 40% corn DDGS samples. In contrast, meat from steers fed wheat DDGS showed intermediate characteristics between steers fed control and corn DDGS diets. Hence, feeding wheat DDGS had no negative effects, and feeding corn DDGS had some positive effects on meat quality characteristics of beef. PMID:20374826

  15. Melatonin identified in meats and other food stuffs: potentially nutritional impact.

    PubMed

    Tan, Dun-Xian; Zanghi, Brian M; Manchester, Lucien C; Reiter, Russel J

    2014-09-01

    Melatonin has been identified in primitive photosynthetic bacteria, fungi, plants, and animals including humans. Vegetables, fruits, cereals, wine, and beers all contain melatonin. However, the melatonin content in meats has not been reported previously. Here, for the first time, we report melatonin in meats, eggs, colostrum, and in other edible food products. The levels of melatonin measured by HPLC, in lamb, beef, pork, chicken, and fish, are comparable to other food stuffs (in the range of ng/g). These levels are significantly higher than melatonin concentrations in the blood of vertebrates. As melatonin is a potent antioxidant, its presence in the meat could contribute to shelf life duration as well as preserve their quality and taste. In addition, the consumption of these foods by humans or animals could have health benefits considering the important functions of melatonin as a potent free radical scavenger and antioxidant. PMID:24942090

  16. Effects of Prelay 6/85-Strain Mycoplasma gallisepticum Inoculation Alone or in Conjunction with the Inoculation of F-Strain Mycoplasma gallisepticum During Lay on the Blood Characteristics of Commercial Egg-Laying Hens

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effects of 6/85 Mycoplasma gallisepticum (6/85MG) inoculation alone or in conjunction with F-strain M. Gallisepticum (FMG) overlays and their timing on the blood characteristics of commercial egg-laying hens were investigated. Control birds received sham inoculations at 10 wk of age. Birds in ...

  17. Influence of supplemental dietary poultry fat, phytase, and 25-hydroxycholecalciferol on the blood characteristics of commercial layers inoculated before or at the onset of lay with F-strain Mycoplasma gallisepticum

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effects of 2 supplemental levels of dietary poultry fat (PF) and the combination of PF, phytase (PHY) and 25-hydroxycholecalciferol [25(OH)D] on the blood characteristics of commercial layers inoculated with F-strain Mycoplasma gallisepticum (FMG) were investigated in 2 trials. Sham and FMG ino...

  18. Effects of Supplemental Dietary Phytase and 25-Hydroxycholecalciferol on the Blood Characteristics of Commercial Layers Innoculated Before or at the Onset of Lay with the F-Stain of Mycoplasma gallisepticum

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In 3 trials, the effects of dietary supplementation with phytase and 25-hydroxycholecalciferol on BW and the blood characteristics of commercial layers that were inoculated pre-lay (12 wk of age) or at the onset of lay (22 wk of age) with F-strain Mycoplasma gallisepticum (FMG) were assessed at 34, ...

  19. Potential application of the electronic nose for shelf-life determination of raw milk and red meat

    NASA Astrophysics Data System (ADS)

    Amari, Aziz; El Barbri, Noureddine; El Bari, Nezha; Llobet, Eduard; Correig, Xavier; Bouchikhi, Benachir

    2009-05-01

    The present study describes the performance of an electronic nose in food odor analysis. This methodology was successfully applied to odor characterization of milk stored at 4° C during 4 days and of beef and sheep meat stored at 4° C for up to 15 days. The electronic nose sensor system coupled to PCA as a pattern recognition technique, is able to reveal characteristic changes in raw milk and red meat quality related to storage time. Additionally, a bacteriological method was selected as the reference method to consistently train the electronic nose system for both beef and sheep meat analysis.

  20. Comparison and correlation analysis of different Swine breeds meat quality.

    PubMed

    Li, Y X; Cabling, M M; Kang, H S; Kim, T S; Yeom, S C; Sohn, Y G; Kim, S H; Nam, K C; Seo, K S

    2013-07-01

    This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (-0.24) and shear force (-0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed. PMID:25049866