An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage.

PubMed

Brady, A S; Belk, K E; LeValley, S B; Dalsted, N L; Scanga, J A; Tatum, J D; Smith, G C

2003-06-01

An objective method for predicting red meat yield in lamb carcasses is needed to accurately assess true carcass value. This study was performed to evaluate the ability of the lamb vision system (LVS; Research Management Systems USA, Fort Collins, CO) to predict fabrication yields of lamb carcasses. Lamb carcasses (n = 246) were evaluated using LVS and hot carcass weight (HCW), as well as by USDA expert and on-line graders, before fabrication of carcass sides to either bone-in or boneless cuts. On-line whole number, expert whole-number, and expert nearest-tenth USDA yield grades and LVS + HCW estimates accounted for 53, 52, 58, and 60%, respectively, of the observed variability in boneless, saleable meat yields, and accounted for 56, 57, 62, and 62%, respectively, of the variation in bone-in, saleable meat yields. The LVS + HCW system predicted 77, 65, 70, and 87% of the variation in weights of boneless shoulders, racks, loins, and legs, respectively, and 85, 72, 75, and 86% of the variation in weights of bone-in shoulders, racks, loins, and legs, respectively. Addition of longissimus muscle area (REA), adjusted fat thickness (AFT), or both REA and AFT to LVS + HCW models resulted in improved prediction of boneless saleable meat yields by 5, 3, and 5 percentage points, respectively. Bone-in, saleable meat yield estimations were improved in predictive accuracy by 7.7, 6.6, and 10.1 percentage points, and in precision, when REA alone, AFT alone, or both REA and AFT, respectively, were added to the LVS + HCW output models. Use of LVS + HCW to predict boneless red meat yields of lamb carcasses was more accurate than use of current on-line whole-number, expert whole-number, or expert nearest-tenth USDA yield grades. Thus, LVS + HCW output, when used alone or in combination with AFT and/or REA, improved on-line estimation of boneless cut yields from lamb carcasses. The ability of LVS + HCW to predict yields of wholesale cuts suggests that LVS could be used as an objective means for pricing carcasses in a value-based marketing system.

Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system.

PubMed

Dussault, Dominic; Vu, Khanh Dang; Lacroix, Monique

2016-02-01

The objective of this study was to evaluate the impact of seven independent factors consisting of sodium nitrite, pH, sodium chloride, sodium acetate, sodium lactate syrup, calcium propionate and a blend of nisin and hop alpha acids on the growth rate of Listeria monocytogenes in ham as a model of ready-to-eat (RTE) meat products. A central composite consisted of seven factors mentioned above was designed and the response surface methodology was applied for creating a mathematic model to predict the growth rate of L. monocytogenes in RTE meat products. Six parameters showed a significant (P ≤ 0.1) influence on the growth rate of L. monocytogenes. Only the blend of nisin and hop alpha acids did not show any significant effect (P > 0.1) in the concentrations used in this study. Increasing concentration of sodium chloride, sodium nitrite, sodium acetate, potassium lactate and calcium propionate in meat reduced bacterial growth rate while increasing pH in meat increased the growth rate of L. monocytogenes. The current mathematical equation will be an important tool in order to reduce the required number of challenge studies performed in order to ensure a safe food product. Copyright © 2015 Elsevier Ltd. All rights reserved.

Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model

PubMed Central

Vermassen, Aurore; Dordet-Frisoni, Emilie; de La Foye, Anne; Micheau, Pierre; Laroute, Valérie; Leroy, Sabine; Talon, Régine

2016-01-01

Staphylococcus xylosus is commonly used as starter culture for meat fermentation. Its technological properties are mainly characterized in vitro, but the molecular mechanisms for its adaptation to meat remain unknown. A global transcriptomic approach was used to determine these mechanisms. S. xylosus modulated the expression of about 40–50% of the total genes during its growth and survival in the meat model. The expression of many genes involved in DNA machinery and cell division, but also in cell lysis, was up-regulated. Considering that the S. xylosus population remained almost stable between 24 and 72 h of incubation, our results suggest a balance between cell division and cell lysis in the meat model. The expression of many genes encoding enzymes involved in glucose and lactate catabolism was up-regulated and revealed that glucose and lactate were used simultaneously. S. xylosus seemed to adapt to anaerobic conditions as revealed by the overexpression of two regulatory systems and several genes encoding cofactors required for respiration. In parallel, genes encoding transport of peptides and peptidases that could furnish amino acids were up-regulated and thus concomitantly a lot of genes involved in amino acid synthesis were down-regulated. Several genes involved in glutamate homeostasis were up-regulated. Finally, S. xylosus responded to the osmotic stress generated by salt added to the meat model by overexpressing genes involved in transport and synthesis of osmoprotectants, and Na+ and H+ extrusion. PMID:26903967

Meat science: From proteomics to integrated omics towards system biology.

PubMed

D'Alessandro, Angelo; Zolla, Lello

2013-01-14

Since the main ultimate goal of farm animal raising is the production of proteins for human consumption, research tools to investigate proteins play a major role in farm animal and meat science. Indeed, proteomics has been applied to the field of farm animal science to monitor in vivo performances of livestock animals (growth performances, fertility, milk quality etc.), but also to further our understanding of the molecular processes at the basis of meat quality, which are largely dependent on the post mortem biochemistry of the muscle, often in a species-specific way. Post mortem alterations to the muscle proteome reflect the biological complexity of the process of "muscle to meat conversion," a process that, despite decades of advancements, is all but fully understood. This is mainly due to the enormous amounts of variables affecting meat tenderness per se, including biological factors, such as animal species, breed specific-characteristic, muscle under investigation. However, it is rapidly emerging that the tender meat phenotype is not only tied to genetics (livestock breeding selection), but also to extrinsic factors, such as the rearing environment, feeding conditions, physical activity, administration of hormonal growth promotants, pre-slaughter handling and stress, post mortem handling. From this intricate scenario, biochemical approaches and systems-wide integrated investigations (metabolomics, transcriptomics, interactomics, phosphoproteomics, mathematical modeling), which have emerged as complementary tools to proteomics, have helped establishing a few milestones in our understanding of the events leading from muscle to meat conversion. The growing integration of omics disciplines in the field of systems biology will soon contribute to take further steps forward. Copyright © 2012 Elsevier B.V. All rights reserved.

Exposure assessment for dioxin-like PCBs intake from organic and conventional meat integrating cooking and digestion effects.

PubMed

Tressou, Jessica; Ben Abdallah, Nadia; Planche, Christelle; Dervilly-Pinel, Gaud; Sans, Pierre; Engel, Erwan; Albert, Isabelle

2017-12-01

In this paper, exposure to Polychlorinated biphenyls (PCBs) related to bovine meat consumption is assessed based on multiples sources of data, namely data collected within the national research project "SoMeat" that objectively assesses the potential risks and benefits of organic and conventional food production systems in terms of contaminants respective contents. The work focuses on dioxin like PCBs in bovine meat in France. A modular Bayesian approach is proposed including measures after production, effect of cooking, levels and frequency of consumption and effect of digestion. In each module, a model is built and prior information can be integrated through previously acquired data commonly used in food risk assessment or vague priors. The output of the global model is the exposure including both production modes (organic and conventional) for three different cooking intensities (rare, medium, and well-done), before digestion and after digestion. The main results show that organic meat is more contaminated than conventional meat in mean after production stage and after cooking although cooking reduces the contamination level. This work is a first step of refined risk assessment integrating different steps such as cooking and digestion in the context of chemical risk assessment similarly to current microbiological risk assessments. Copyright © 2017 Elsevier Ltd. All rights reserved.

Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss.

PubMed

Schmidt, Heinar; Scheier, Rico; Hopkins, David L

2013-01-01

A prototype handheld Raman system was used as a rapid non-invasive optical device to measure raw sheep meat to estimate cooked meat tenderness and cooking loss. Raman measurements were conducted on m. longissimus thoracis et lumborum samples from two sheep flocks from two different origins which had been aged for five days at 3-4°C before deep freezing and further analysis. The Raman data of 140 samples were correlated with shear force and cooking loss data using PLS regression. Both sample origins could be discriminated and separate correlation models yielded better correlations than the joint correlation model. For shear force, R(2)=0.79 and R(2)=0.86 were obtained for the two sites. Results for cooking loss were comparable: separate models yielded R(2)=0.79 and R(2)=0.83 for the two sites. The results show the potential usefulness of Raman spectra which can be recorded during meat processing for the prediction of quality traits such as tenderness and cooking loss. Copyright © 2012 Elsevier Ltd. All rights reserved.

Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?

PubMed Central

Gazan, Rozenn; Vieux, Florent; Micard, Valérie; Amiot, Marie-Josèphe; Darmon, Nicole

2018-01-01

Background Reducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within the same animal production system. Objective The objective was to assess the impact of introducing nutrient bioavailability and co-production links considerations on the dietary changes needed − especially regarding meat ‒ to improve diet sustainability. Methods Diet optimization with linear and non-linear programming was used to design, for each gender, three modeled diets departing the least from the mean observed French diet (OBS) while reducing by at least 30% the diet-related environmental impacts (greenhouse gas emissions, eutrophication, acidification): i) in the nutrition-environment (NE) model, the fulfillment of recommended dietary allowances for all nutrients was imposed; ii) in the NE-bioavailability (NEB) model, nutritional adequacy was further ensured by accounting for iron, zinc, protein and provitamin A bioavailability; iii) in the NEB-co-production (NEB-CP) model, two links between co-produced animal foods (milk–beef and blood sausage–pork) were additionally included into the models by proportionally co-constraining their respective quantities. The price and environmental impacts of individual foods were assumed to be constant. Results ‘Fruit and vegetables’ and ‘Starches’ quantities increased in all modeled diets compared to OBS. In parallel, total meat and ruminant meat quantities decreased. Starting from 110g/d women’s OBS diet (168g/d for men), total meat quantity decreased by 78%, 67% and 32% for women (68%, 66% and 62% for men) in NE, NEB and NEB-CP diets, respectively. Starting from 36g/d women’s OBS diet (54g/d for men), ruminant meat quantity dropped severely by 84% and 87% in NE and NEB diets for women (80% and 78% for men), whereas it only decreased by 27% in NEB-CP diets (38% for men). The share of energy and proteins of animal origin was similar for the 3 modeled diets (approximately 1/5 of total energy, and 1/2 of protein) and lower than in OBS diet (approximately 1/3 of total energy, and 2/3 of protein). Conclusions Decreasing meat content was strictly needed to achieve more sustainable diets for French adults, but the reduction was less severe when nutrient bioavailability and co-production links were taken into account. PMID:29444098

Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?

PubMed

Barré, Tangui; Perignon, Marlène; Gazan, Rozenn; Vieux, Florent; Micard, Valérie; Amiot, Marie-Josèphe; Darmon, Nicole

2018-01-01

Reducing the consumption of meat and other animal-based products is widely advocated to improve the sustainability of diets in high-income countries. However, such reduction may impair nutritional adequacy, since the bioavailability of key nutrients is higher when they come from animal- vs plant-based foods. Meat reduction may also affect the balance between foods co-produced within the same animal production system. The objective was to assess the impact of introducing nutrient bioavailability and co-production links considerations on the dietary changes needed - especially regarding meat ‒ to improve diet sustainability. Diet optimization with linear and non-linear programming was used to design, for each gender, three modeled diets departing the least from the mean observed French diet (OBS) while reducing by at least 30% the diet-related environmental impacts (greenhouse gas emissions, eutrophication, acidification): i) in the nutrition-environment (NE) model, the fulfillment of recommended dietary allowances for all nutrients was imposed; ii) in the NE-bioavailability (NEB) model, nutritional adequacy was further ensured by accounting for iron, zinc, protein and provitamin A bioavailability; iii) in the NEB-co-production (NEB-CP) model, two links between co-produced animal foods (milk-beef and blood sausage-pork) were additionally included into the models by proportionally co-constraining their respective quantities. The price and environmental impacts of individual foods were assumed to be constant. 'Fruit and vegetables' and 'Starches' quantities increased in all modeled diets compared to OBS. In parallel, total meat and ruminant meat quantities decreased. Starting from 110g/d women's OBS diet (168g/d for men), total meat quantity decreased by 78%, 67% and 32% for women (68%, 66% and 62% for men) in NE, NEB and NEB-CP diets, respectively. Starting from 36g/d women's OBS diet (54g/d for men), ruminant meat quantity dropped severely by 84% and 87% in NE and NEB diets for women (80% and 78% for men), whereas it only decreased by 27% in NEB-CP diets (38% for men). The share of energy and proteins of animal origin was similar for the 3 modeled diets (approximately 1/5 of total energy, and 1/2 of protein) and lower than in OBS diet (approximately 1/3 of total energy, and 2/3 of protein). Decreasing meat content was strictly needed to achieve more sustainable diets for French adults, but the reduction was less severe when nutrient bioavailability and co-production links were taken into account.

Assessing heat treatment of chicken breast cuts by impedance spectroscopy.

PubMed

Schmidt, Franciny C; Fuentes, Ana; Masot, Rafael; Alcañiz, Miguel; Laurindo, João B; Barat, José M

2017-03-01

The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80 ℃ and the samples were cooked for different times (from 5 to 55 min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking-cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.

Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef.

PubMed

Frelka, John C; Phinney, David M; Wick, Macdonald P; Heldman, Dennis R

2017-12-01

The use of kinetic models is an evolving approach to describing quality changes in foods during processes, including storage. Previous studies indicate that the oxidation rate of myoglobin is accelerated under frozen storage conditions, a phenomenon termed reverse stability. The goal of this study was to develop a model for meat pigment oxidation to incorporate the phenomenon of reverse stability. In this investigation, the model system was an aqueous extract from beef which was stored under a range of temperatures, both unfrozen and frozen. The kinetic analysis showed that in unfrozen solutions, the temperature dependence of oxidation rate followed Arrhenius kinetics. However, under in frozen solutions the rate of oxidation increased with decreasing temperature until reaching a local maximum around -20 °C. The addition of NaCl to the model system increased oxidation rates at all temperatures, even above the initial freezing temperature. This observation suggests that this reaction is dependent on the ionic strength of the solution as well as temperature. The mechanism of this deviant kinetic behavior is not fully understood, but this study shows that the interplay of temperature and composition on the rate of oxidation of meat pigments is complicated and may involve multiple mechanisms. A better understanding of the kinetics of quality loss in a meat system allows for a re-examination of the current recommendations for frozen storage. The deviant kinetic behavior observed in this study indicates that the relationship between quality loss and temperature in a frozen food is not as simple as once thought. Product-specific recommendations could be implemented in the future that would allow for a decrease in energy consumption without a significant loss of quality. © 2017 Institute of Food Technologists®.

76 FR 11752 - Australia's Meat Safety Enhancement Program; Notice of Affirmation of Equivalence Decision

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-03

... equivalent to the FSIS domestic meat inspection system. MSEP has been renamed the Australian Export Meat Inspection System (AEMIS), but the system itself will remain the same as that determined to be equivalent by... implementing documentation must be equivalent to those of the United States. Specifically, the national meat...

Advances in ingredient and processing systems for meat and meat products.

PubMed

Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

2010-09-01

Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

Authenticity control of game meat products--a single method to detect and quantify adulteration of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon) by real-time PCR.

PubMed

Druml, Barbara; Grandits, Stephanie; Mayer, Walter; Hochegger, Rupert; Cichna-Markl, Margit

2015-03-01

This contribution presents a single real-time PCR assay allowing the determination of the deer content (the sum of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon)) in meat products to detect food adulteration. The PCR assay does not show cross-reactivity with 20 animal species and 43 botanical species potentially contained in game meat products. The limit of quantification is 0.5% for fallow deer and red deer and 0.1% for sika deer. The deer content in meat products is determined by relating the concentration obtained with the deer PCR assay to that obtained with a reference system which amplifies mammals and poultry DNA. The analysis of binary meat mixtures with pork, a meat mixture containing equal amounts of fallow deer, red deer and sika deer in pork and a model game sausage showed that the quantification approach is very accurate (systematic error generally <25%). Copyright © 2014 Elsevier Ltd. All rights reserved.

Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage

PubMed Central

Del Serrone, Paola; Toniolo, Chiara; Nicoletti, Marcello

2015-01-01

Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fluorescens, Lactobacillus curvatus and L. sakei was assessed in a broth model system. The bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.18 to 30.00 ± 1.00, as was found by a disc diffusion test with 100 µL NO. The bacterial percent growth reduction ranged from 30.81 ± 2.08 to 99.70 ± 1.53 in the broth microdilution method at different NO concentrations (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated meat up to the second day after NO treatment (100 µL NO per 10 g meat), except for C. maltaromaticum, which was detected up to the sixth day by PCR and nested PCR with propidium monoazide (PMA™) dye. In comparison to the previously published results, C. maltaromaticum, E. coli, L. curvatus and L. sakei appeared more susceptible to NO compared to neem cake extract (NCE) by using a broth model system. PMID:28231186

Neem (Azadirachtaindica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage.

PubMed

Del Serrone, Paola; Toniolo, Chiara; Nicoletti, Marcello

2015-01-09

Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum , Brochothrix thermosphacta, Escherichia coli , Pseudomonas fluorescens , Lactobacillus curvatus and L. sakei was assessed in a broth model system . The bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.18 to 30.00 ± 1.00, as was found by a disc diffusion test with 100 µL NO. The bacterial percent growth reduction ranged from 30.81 ± 2.08 to 99.70 ± 1.53 in the broth microdilution method at different NO concentrations (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated meat up to the second day after NO treatment (100 µL NO per 10 g meat), except for C. maltaromaticum , which was detected up to the sixth day by PCR and nested PCR with propidium monoazide (PMA™) dye. In comparison to the previously published results, C. maltaromaticum , E. coli , L. curvatus and L. sakei appeared more susceptible to NO compared to neem cake extract (NCE) by using a broth model system.

Development and validation of a rapid test system for detection of pork meat and collagen residues.

PubMed

Masiri, J; Benoit, L; Barrios-Lopez, B; Thienes, C; Meshgi, M; Agapov, A; Dobritsa, A; Nadala, C; Samadpour, M

2016-11-01

Mislabeling, contamination, and economic adulteration of meat products with undeclared pork tissues are illegal under regulations promulgated by numerous regulatory agencies. Nonetheless, analysis of the European meat industry has revealed pervasive meat adulteration, necessitating more extensive application of meat authentication testing. As existing methods for meat speciation require specialized equipment and/or training, we developed a detection system based on a lateral flow device (LFD) assay format capable of rapidly (~35min) identifying porcine residues derived from raw meat, cooked meat, and gelatin down to 0.01%, 1.0%, and 2.5% contamination, respectively. Specificity analysis revealed no cross-reactivity with meat derived from chicken, turkey, horse, beef, lamb, or goat. Comparison with a commercial ELISA kit and PCR method revealed similar if not improved sensitivity, with the added feature that the LFD-based system required considerably less time to perform. Accordingly, this test system should aid the food industry and food control authorities in monitoring for adulteration with pork. Copyright © 2016 Elsevier Ltd. All rights reserved.

Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system.

PubMed

Franco, Daniel; Rodríguez, Eva; Purriños, Laura; Crecente, Santiago; Bermúdez, Roberto; Lorenzo, José M

2011-06-01

The effects of sex, slaughter age (9 vs. 12 months) and livestock production system (freedom extensive system (FES) vs. semi extensive system (SES)) of "Galician Mountain" foals breed on meat quality from the Longissimus dorsi (LD) muscle were investigated. Forty-two foals had been used for this study, 19 (11 females and 8 males) were reared in a semi extensive system and weaned three months prior to slaughtering (8 and 11 were slaughtered at 9 and 12 months, respectively) while the other 23 (11 females and 12 males) were reared together with its mothers in a system in freedom and were slaughtered at the age of 9 months. The obtained results showed that there were no significant differences between the sexes and the slaughter age whereas the livestock production system was a significant variation source on intramuscular fat content and meat tenderness because SES foals showed 51.6% more of IMF and the improved meat tenderness achieved a shear force of <3 kg. In general, the meat from foals of the study at hand showed very lean meat (<0.3% in IMF) with a high protein content (>20.5%) and heme-iron (1.62 mg/100g meat) comparable to veal meat. Furthermore, the meat samples showed a higher luminosity (L*>40), a very good water holding capacity, measured by cooking losses (<18.3%), and a tenderness less than 4 kg. Thus, it can be classified as "very tender" meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.

PubMed

De Mey, Eveline; De Maere, Hannelore; Paelinck, Hubert; Fraeye, Ilse

2017-09-02

Meat products can be contaminated with carcinogenic N-nitrosamines, which is ascribed to the reaction between a nitrosating agent, originating from nitrite or smoke, and a secondary amine, derived from protein and lipid degradation. Although in model systems it is demonstrated that many amine containing compounds can be converted to N-nitrosamines, the yield is dependent of reaction conditions (e.g., low pH and high temperature). In this article, the influence of the composition of the meat products (e.g., pH, a w , spices) and processing (e.g., ageing, ripening, fermentation, smoking, heat treatment and storage) on the presence and availability of the amine precursors and the N-nitrosamine formation mechanism is discussed. In addition, this article explores the current N-nitrosamine mitigation strategies in order to obtain healthier and more natural meat products.

Investigating the Determinants of Toxoplasma gondii Prevalence in Meat: A Systematic Review and Meta-Regression.

PubMed

Belluco, Simone; Mancin, Marzia; Conficoni, Daniele; Simonato, Giulia; Pietrobelli, Mario; Ricci, Antonia

2016-01-01

Toxoplasma gondii is one of the most widespread parasites in humans and can cause severe illness in immunocompromised individuals. However, its role in healthy people is probably under-appreciated. The complex epidemiology of this protozoan recognizes several infection routes but consumption of contaminated food is likely to be the predominant one. Among food, consumption of raw and undercooked meat is a relevant route of transmission, but the role of different meat producing animal species and meats thereof is controversial. The aim of the present work is to summarize and analyse literature data reporting prevalence estimates of T. gondii in meat animals/meats. We searched Medline, Web of Science, Science Direct (last update 31/03/2015). Relevant papers should report data from primary studies dealing with the prevalence of T. gondii in meat from livestock species as obtained through direct detection methods. Meta-analysis and meta-regression were performed. Of 1915 papers screened, 69 papers were included, dealing mainly with cattle, pigs and sheep. Pooled prevalences, based on random-effect models, were 2.6% (CI95 [0.5-5.8]) for cattle, 12.3% (CI95 [7.6-17.8]) for pigs and 14.7% (CI95 [8.9-21.5]) for sheep. Due to the high heterogeneity observed, univariable and multivariable meta-regression models were fitted showing that the geographic area for cattle (p = 0.032), the farming type for pigs (p = 0.0004) and the sample composition for sheep (p = 0.03) had significant effects on the prevalences of Toxoplasma detected/estimated. Moreover, the role of different animal species was dependent on the geographic location of animals' origin. Limitations were due mainly to a possible publication bias. The present work confirms the role of meat, including beef, as T. gondii sources, and highlights the need for a control system for this parasite to be implemented along the meat production chain. Moreover, consumer knowledge should be strengthened in order to reduce the impact of disease.

Use of artificial intelligence in the production of high quality minced meat

NASA Astrophysics Data System (ADS)

Kapovsky, B. R.; Pchelkina, V. A.; Plyasheshnik, P. I.; Dydykin, A. S.; Lazarev, A. A.

2017-09-01

A design for an automatic line for minced meat production according to new production technology based on an innovative meat milling method is proposed. This method allows the necessary degree of raw material comminution at the stage of raw material preparation to be obtained, which leads to production intensification due to the traditional meat mass comminution equipment being unnecessary. To ensure consistent quality of the product obtained, the use of on-line automatic control of the technological process for minced meat production is envisaged. This system has been developed using artificial intelligence methods and technologies. The system is trainable during the operation process, adapts to changes in processed raw material characteristics and to external impacts that affect the system operation, and manufactures meat shavings with minimal dispersion of the typical particle size. The control system includes equipment for express analysis of the chemical composition of the minced meat and its temperature after comminution. In this case, the minced meat production process can be controlled strictly as a function of time, which excludes subjective factors for assessing the degree of finished product readiness. This will allow finished meat products with consistent, targeted high quality to be produced.

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products.

PubMed

Liu, Rui; Xing, Lujuan; Fu, Qingquan; Zhou, Guang-Hong; Zhang, Wan-Gang

2016-09-20

Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides.

A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products

PubMed Central

Liu, Rui; Xing, Lujuan; Fu, Qingquan; Zhou, Guang-hong; Zhang, Wan-gang

2016-01-01

Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides. PMID:27657142

Protective effects of meat from lambs on selenium nanoparticle supplemented diet in a mouse model of polycyclic aromatic hydrocarbon-induced immunotoxicity.

PubMed

Ungvári, Éva; Monori, István; Megyeri, Attila; Csiki, Zoltán; Prokisch, József; Sztrik, Attila; Jávor, András; Benkő, Ilona

2014-02-01

Increased environmental oxidative stress caused primarily by chemicals like polycyclic aromatic hydrocarbons, plays significant role in human diseases. A representative compound, 7,12-dimethylbenz(a)anthracene (DMBA), was used for modeling oxidative damages including the significant decrease of the antioxidant capacity of the blood. Selenium has antioxidant effects but with a narrow therapeutic window. In our current studies to avoid accidental overdose and toxicity selenium was given to meat-producing animals. The standard rodent diet of mice was replaced by meat from lambs either on standard or selenium-enriched diet. Selenium concentration of lamb meat was enhanced three times by nano-selenium administration and an increase in the antioxidant capacity of the blood of mice was measured after the indirect selenium supplementation. Protective effects were also observed against DMBA-induced immunotoxicity. Twice the amount of white blood cells and among them three times more phagocytes survived. Similarly, in their renewal system in bone marrow twice the amount of cells survived and regenerative capacity of granulopoiesis was four times higher than in control DMBA-damaged mice. Our findings suggest functional dietary benefits of lamb meat enriched with selenium by feeding lambs with nanoparticle selenium supplements. Copyright © 2013 Elsevier Ltd. All rights reserved.

In vitro meat production system: why and how?

PubMed

Sharma, Shruti; Thind, Sukhcharanjit Singh; Kaur, Amarjeet

2015-12-01

Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.

Influence of food intrinsic complexity on Listeria monocytogenes growth in/on vacuum-packed model systems at suboptimal temperatures.

PubMed

Baka, Maria; Noriega, Estefanía; Van Langendonck, Kristof; Van Impe, Jan F

2016-10-17

Food intrinsic factors e.g., food (micro)structure, compositional and physicochemical aspects, which are mutually dependent, influence microbial growth. While the effect of composition and physicochemical properties on microbial growth has been thoroughly assessed and characterised, the role of food (micro)structure still remains unravelled. Most studies on food (micro)structure focus on comparing planktonic growth in liquid (microbiological) media with colonial growth in/on solid-like systems or on real food surfaces. However, foods are not only liquids or solids; they can also be emulsions or gelled emulsions and have complex compositions. In this study, Listeria monocytogenes growth was studied on the whole spectrum of (micro)structure, in terms of food (model) systems. The model systems varied not only in (micro)structure, which was the target of the study, but also in compositional and physicochemical characteristics, which was an inevitable consequence of the (micro)structural variability. The compositional and physicochemical differences were mainly due to the presence or absence of fat and gelling agents. The targeted (micro)structures were: i) liquids, ii) aqueous gels, iii) emulsions and iv) gelled emulsions. Furthermore, the microbial dynamics were studied and compared in/on all these model systems, as well as on a compositionally predefined canned meat, developed in order to have equal compositional level to the gelled emulsion model system and represent a real food system. Frankfurter sausages were the targeted real foods, selected as a case study, to which the canned meat had similar compositional characteristics. All systems were vacuum packed and incubated at 4, 8 and 12°C. The most appropriate protocol for the preparation of the model systems was developed. The pH, water activity and resistance to penetration of the model systems were characterised. Results indicated that low temperature contributes to growth variations among the model systems. Additionally, the firmer the solid system, the faster L. monocytogenes grew on it. Finally, it was found that L. monocytogenes grows faster on canned meat and real Frankfurters, as found in a previous study, followed by liquids, aqueous gels, emulsions and gelled emulsions. This observation indicates that all model systems, developed in this study, underestimated L. monocytogenes growth. Despite some limitations, model systems are overall advantageous and therefore, their validation is always recommended prior to further use. Copyright © 2016. Published by Elsevier B.V.

40 CFR 180.1019 - Sulfuric acid; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2012 CFR

2012-07-01

... requirement of a tolerance in cattle, meat; goat, meat; hog, meat; horse, meat; sheep, meat; poultry, fat... conveyance systems and lakes, ponds, reservoirs, or bodies of water in which fish or shellfish are cultivated...

40 CFR 180.1019 - Sulfuric acid; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2013 CFR

2013-07-01

... requirement of a tolerance in cattle, meat; goat, meat; hog, meat; horse, meat; sheep, meat; poultry, fat... conveyance systems and lakes, ponds, reservoirs, or bodies of water in which fish or shellfish are cultivated...

40 CFR 180.1019 - Sulfuric acid; exemption from the requirement of a tolerance.

Code of Federal Regulations, 2014 CFR

2014-07-01

... requirement of a tolerance in cattle, meat; goat, meat; hog, meat; horse, meat; sheep, meat; poultry, fat... conveyance systems and lakes, ponds, reservoirs, or bodies of water in which fish or shellfish are cultivated...

General regression neural network model for behavior of Salmonella on chicken meat during cold storage.

PubMed

Oscar, Thomas P

2014-05-01

A study was undertaken to investigate and model behavior of Salmonella on chicken meat during cold storage at constant temperatures. Chicken meat (white, dark, or skin) portions (0.75 cm(3)) were inoculated with a single strain of Salmonella Typhimurium DT104 (2.8 log) followed by storage for 0 to 8 d at -8, 0, 8, 12, 14, or 16 °C for model development and at -4, 4, 10, or 14 °C for model validation. A general regression neural network model was developed with commercial software. Performance of the model was considered acceptable when the proportion of residuals (observed--predicted) in an acceptable prediction zone (pAPZ) from -1 log (fail-safe) to 0.5 logs (fail-dangerous) was ≥ 0.7. Growth of Salmonella Typhimurium DT104 on chicken meat was observed at 12, 14, and 16 °C and was highest on dark meat, intermediate on skin, and lowest on white meat. At lower temperatures (-8 to 10 °C) Salmonella Typhimurium DT104 remained at initial levels throughout 8 d of storage except at 4 °C where there was a small (0.4 log) but significant decline. The model had acceptable performance (pAPZ = 0.929) for dependent data (n = 482) and acceptable performance (pAPZ = 0.923) for independent data (n = 235). Results indicated that it is important to include type of meat as an independent variable in the model and that the model provided valid predictions of the behavior of Salmonella Typhimurium DT104 on chicken skin, white, and dark meat during storage for 0 to 8 d at constant temperatures from -8 to 16 °C. A model for predicting behavior of Salmonella on chicken meat during cold storage was developed and validated. The model will help the chicken industry to better predict and manage this risk to public health. Journal of Food Science © 2014 Institute of Food Technologists® No claim to original US government works.

The key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy.

PubMed

Rijsberman, Frank

2017-10-01

Climate change, air pollution and refugees have become key global challenges threatening sustainability of lifestyles, economies and ecosystems. Agri-food systems are the number one driver of environmental change. Livestock production is the world's largest land user, responsible for half of greenhouse gas emissions from agri-food systems, and the source of repeated health crises. Poor diets have become the number one cause of ill health. Recommendations for a healthy diet emphasize plant-based food. Rapidly falling costs in information technology, biotechnology, renewable energy and battery technology will disrupt current energy and transportation systems and offer opportunities for responsible meat production. Growing consumer interest in healthy food, combined with innovative information systems, offer opportunities to create value through quality control and consumer information in integrated value chains. Meat scientists have a major role to play in the necessary transformation of global agri-food systems towards a new model of green economic growth that is climate resilient, sustainable and provides green jobs. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

NASA Astrophysics Data System (ADS)

Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

2017-09-01

In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

Meat Tempering Practices and Analyses of Meat Tempering Systems at Army Installations

DTIC Science & Technology

1980-10-01

that create the threat are controlled. One alternative to control the problem would be to eliminate deficiencies in the current system by improvements...raticle an rai se the reit(TM2 TK2 TES).eration cycle and raise the air temperature in the (TM2S TKV2 TE2S). cabinet, as required by frozen product load...horsepower than the standard M’s and K’s. They all use the E series units plus the added fans. The Specifications are: MODELS TK2 , TM2, TE2 TK3, TM3, TE3

Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat.

PubMed

Clemente, G; Bon, J; Benedito, J; Mulet, A

2009-08-01

Some meat products involve drying previously frozen pork meat, which makes the knowledge of sorption characteristics very important for the design and management of meat dehydration processes. The sorption isotherms of raw pork meat from the Biceps femoris and Semimembranosus muscles were determined at four temperatures: 25, 30, 35 and 40°C. The experimental results were modelled using the GAB (Guggenheim, Anderson and De Boer) model. The effect of temperature was also taken into account to model the experimental sorption isotherms using four models (GAB, Oswin, Halsey and Henderson). The best results were provided by the GAB model. From the experimental sorption isotherms the isosteric heats of sorption were determined. For a moisture content higher than 0.15kgwater/kgdm, the isosteric heat of meat was similar to the latent heat of vaporization for pure water. For a lower moisture content, an increase in the isosteric heat was observed when the moisture content decreased.

Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.

PubMed

Kouakou, P; Ghalfi, H; Destain, J; Dubois-Dauphin, R; Evrard, P; Thonart, P

2009-09-01

In realistic model meat systems, the separate and combined effects of fat content and sodium nitrite on the antilisterial activity of the bacteriocin of Lactobacillus curvatus CWBI-B28 were studied. In laboratory fermentations where Listeria monocytogenes was co-cultured at 4 degrees C with bacteriocin-producing CWBI-B28 in lean pork meat (fat content: 13%) without added nitrite, a strong antilisterial effect was observed after one week. The effect was maintained for an additional week, after which a slight and very gradual rebound was observed. Both added nitrite (20 ppm) and a high-fat content (43%) were found to antagonise this antilisterial effect, the Listeria cfu count reached after six weeks being 200 times as high in high-fat meat with added nitrite than in lean meat without nitrite. This antagonism could not be attributed to slower growth of the bacteriocin-producing strain, since CWBI-B28 grew optimally in fat-rich meat with 20 ppm sodium nitrite. Bacteriocin activity was also measured in the samples. The observed activity levels are discussed in relation to the degree of antilisterial protection conferred.

Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems.

PubMed

Ripoll, G; Albertí, P; Casasús, I; Blanco, M

2013-02-01

This study evaluated the meat quality of grazing suckling calves (GR), suckling plus supplemented calves (SUP) and weaned calves finished on concentrates (FIN) and the color evolution of meat packaged in film (FILM), modified atmosphere packaging (MAP) and vacuum packaging (VAC). Intramuscular fat was quite low for all treatments and GR meat had greater percentages of PUFA and lower SFA, MUFA and n6/n3 than SUP and FIN. FIN and SUP meat had more L* and was more tender when aged than GR. GR meat was tough and dark. The packaging system was more influential on meat color than the feeding management. VAC had the lowest values of metmyoglobin when aged. MAP had the greatest L* and hue angle and the lowest redness after 13 d of aging, thus MAP was the packaging with the shortest shelf life. Copyright © 2012 Elsevier Ltd. All rights reserved.

Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model.

PubMed

da Silva Luz, Isabelle; Gomes-Neto, Nelson Justino; Magnani, Marciane; de Souza, Evandro Leite

2015-12-01

This study assessed the efficacy of Origanum vulgare L. essential oil (OVEO) and carvacrol in inhibiting the growth of Pseudomonas aeruginosa ATCC 9027, as well as the development of direct tolerance and cross-tolerance when this bacterium was challenged with sublethal amounts of these substances in a meat-based broth and in a meat model. OVEO and carvacrol at their minimum inhibitory concentrations (MICs), 1/2 MIC and 1/4 MIC decreased the viable cell counts of P. aeruginosa in meat-based broth. Direct tolerance or cross-tolerance was not induced after exposure of the assayed bacterial strain to sublethal amounts of OVEO or carvacrol in meat-based broth and in an artificially contaminated ground beef. Bacterial cells progressively subcultured in meat-based broth with increasing amounts of the tested substances survived up to the MIC of OVEO and to 1/2 MIC of carvacrol. The results reveal a lack of induction of tolerance in P. aeruginosa by exposure to OVEO or carvacrol in meat-based broth and in a meat model. © The Author(s) 2014.

Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada.

PubMed

Ball, Brita; Wilcock, Anne; Aung, May

2009-06-01

Small and medium sized food businesses have been slow to adopt food safety management systems (FSMSs) such as good manufacturing practices and Hazard Analysis Critical Control Point (HACCP). This study identifies factors influencing workers in their implementation of food safety practices in small and medium meat processing establishments in Ontario, Canada. A qualitative approach was used to explore in-plant factors that influence the implementation of FSMSs. Thirteen in-depth interviews in five meat plants and two focus group interviews were conducted. These generated 219 pages of verbatim transcripts which were analysed using NVivo 7 software. Main themes identified in the data related to production systems, organisational characteristics and employee characteristics. A socio-psychological model based on the theory of planned behaviour is proposed to describe how these themes and underlying sub-themes relate to FSMS implementation. Addressing the various factors that influence production workers is expected to enhance FSMS implementation and increase food safety.

Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR.

PubMed

Cai, Yicun; He, Yuping; Lv, Rong; Chen, Hongchao; Wang, Qiang; Pan, Liangwen

2017-01-01

Meat products often consist of meat from multiple animal species, and inaccurate food product adulteration and mislabeling can negatively affect consumers. Therefore, a cost-effective and reliable method for identification and quantification of animal species in meat products is required. In this study, we developed a duplex droplet digital PCR (dddPCR) detection and quantification system to simultaneously identify and quantify the source of meat in samples containing a mixture of beef (Bos taurus) and pork (Sus scrofa) in a single digital PCR reaction tube. Mixed meat samples of known composition were used to test the accuracy and applicability of this method. The limit of detection (LOD) and the limit of quantification (LOQ) of this detection and quantification system were also identified. We conclude that our dddPCR detection and quantification system is suitable for quality control and routine analyses of meat products.

A possible approach to assess acidification of meat starter cultures: a case study from some wild strains of Lactobacillus plantarum.

PubMed

Speranza, Barbara; Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena

2017-07-01

The performances of four autochthonous isolates of Lactobacillus plantarum were assessed to study the most important variables acting on acidification and to propose a possible step-by-step approach for the validation at laboratory scale. This main topic was addressed through three intermediate steps: (1) evaluation of acidification in liquid and solid media, as a function of salt, nitrites, nitrates, lactose, pepper and temperature; (2) assessing acidification in a pork-meat preparation; and (3) designing a protocol to improve the performances at sub-optimal temperatures. The concentration of the ingredients and the temperature were combined through a 3 k-p Fractional Factorial Design. Acidification and viable count were assessed and modelled through a multi-factorial ANOVA. In model systems acidification was affected by lactose and was maximum (ΔpH of ca. 2.8-3.0) in the combinations containing 0.4% lactose, 250 mg kg -1 nitrates or 150 mg kg -1 nitrites, 5% salt, and at 30 °C. Solid media caused a higher acidification. In the pork meat preparation, the effect of salt and nitrites was significant. At 10 °C the strains could not reduce pH, but this ability could be induced using an adaptation step. Acidification was affected by lactose in the model system, whereas in meat preparation the other variables were significant. In addition, a protocol to improve acidification at 10 °C was optimised. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens.

PubMed

Lin, Cheng-Yung; Kuo, Hsiao-Yun; Wan, Tien-Chun

2014-06-01

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens

PubMed Central

Lin, Cheng-Yung; Kuo, Hsiao-Yun; Wan, Tien-Chun

2014-01-01

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice. PMID:25050027

First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products.

PubMed

Schöck, Matthias; Liebminger, Stefan; Berg, Gabriele; Cernava, Tomislav

2018-04-03

Every year about 20% of the globally produced meat gets lost due to microbial spoilage. Nevertheless, the demand for processed meat is constantly rising and producers are searching for novel strategies to reduce microbial contaminations in their products. In the present study, we evaluated the applicability of alkylpyrazines as antimicrobial agents. These fragrant molecules naturally occur in different vegetables, fruits, roasted nut and meat. Several pyrazine derivatives are readily added to processed products for flavoring purposes in the food industry. To evaluate their potential for application, two derivatives were tested for their antimicrobial activity against meat-associated bacterial contaminants and chicken meat as a whole. Isolates assigned to Carnobacteriaceae, Enterobacteriaceae, Listeriaceae, and Moraxellaceae were substantially inhibited in the pilot tests. Moreover, treatments of pyrazine-susceptible isolates resulted in 4-log reductions in bacterial cell counts. The effect was more pronounced when the model contaminants were exposed to higher concentrations of 5-isobutyl-2,3-dimethylpyrazine. In a first small-scale application with processed chicken meat, it was demonstrated that the antimicrobial effects of 2-isobutyl-3-methylpyrazine can be improved by additionally lowering the water activity on the meat surface when maltodextrin is used as a carrier substance. At low pyrazine dosages, the number of viable bacteria was decreased up to 95% in comparison to the corresponding controls. A complementary imaging method that was developed to assess the efficacy on the product, reinforced the applicability of this two-component system.

Multivariate analysis of meat production traits in Murciano-Granadina goat kids.

PubMed

Zurita-Herrera, P; Delgado, J V; Argüello, A; Camacho, M E

2011-07-01

Growth, carcass quality, and meat quality data from Murciano-Granadina kids (n=61) raised under three different systems were collected. Canonical discriminatory analysis and cluster analysis of the entire meat production process and its stages were performed using the rearing systems as grouping criteria. All comparisons resulted in significant differences and indicated the existence of three products with different quality characteristics as a result of the three rearing systems. Differences among groups were greater when comparing carcass and meat qualities as compared with growth differences. The paired analyses of canonical correlations among groups of variables integrated in growth, carcass and meat quality, resulted in all being statistically significant, pointing out the canonical correlation coefficient between carcass quality and meat quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

A portable device for rapid nondestructive detection of fresh meat quality

NASA Astrophysics Data System (ADS)

Lin, Wan; Peng, Yankun

2014-05-01

Quality attributes of fresh meat influence nutritional value and consumers' purchasing power. In order to meet the demand of inspection department for portable device, a rapid and nondestructive detection device for fresh meat quality based on ARM (Advanced RISC Machines) processor and VIS/NIR technology was designed. Working principal, hardware composition, software system and functional test were introduced. Hardware system consisted of ARM processing unit, light source unit, detection probe unit, spectral data acquisition unit, LCD (Liquid Crystal Display) touch screen display unit, power unit and the cooling unit. Linux operating system and quality parameters acquisition processing application were designed. This system has realized collecting spectral signal, storing, displaying and processing as integration with the weight of 3.5 kg. 40 pieces of beef were used in experiment to validate the stability and reliability. The results indicated that prediction model developed using PLSR method using SNV as pre-processing method had good performance, with the correlation coefficient of 0.90 and root mean square error of 1.56 for validation set for L*, 0.95 and 1.74 for a*，0.94 and 0.59 for b*, 0.88 and 0.13 for pH, 0.79 and 12.46 for tenderness, 0.89 and 0.91 for water content, respectively. The experimental result shows that this device can be a useful tool for detecting quality of meat.

Bovine meat versus pork in Toxoplasma gondii transmission in Italy: A quantitative risk assessment model.

PubMed

Belluco, Simone; Patuzzi, Ilaria; Ricci, Antonia

2018-03-23

Toxoplasma gondii is a widespread zoonotic parasite with a high seroprevalence in the human population and the ability to infect almost all warm blooded animals. Humans can acquire toxoplasmosis from different transmission routes and food plays a critical role. Within the food category, meat is of utmost importance, as it may contain bradyzoites inside tissue cysts, which can potentially cause infection after ingestion if parasites are not inactivated through freezing or cooking before consumption. In Italy, the most commonly consumed meat-producing animal species are bovines and pigs. However, T. gondii prevalence and consumption habits for meat of these animal species are very different. There is debate within the scientific community concerning which of these animal species is the main source of meat-derived human toxoplasmosis. The aim of this work was to build a quantitative risk assessment model to estimate the yearly probability of acquiring toxoplasmosis infection due to consumption of bovine meat and pork (excluding cured products) in Italy, taking into account the different eating habits. The model was fitted with data obtained from the literature regarding: bradyzoite concentrations, portion size, dose-response relation, prevalence of T. gondii in bovines and swine, meat consumption and meat preparation habits. Alternative handling scenarios were considered. The model estimated the risk per year of acquiring T. gondii infection in Italy from bovine and swine meat to be 0.034% and 0.019%, respectively. Results suggest that, due to existing eating habits, bovine meat can be a not negligible source of toxoplasmosis in Italy. Copyright © 2017. Published by Elsevier B.V.

2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.

PubMed

Suman, S P; Rentfrow, G; Nair, M N; Joseph, P

2014-03-01

Meat color is the most important quality trait influencing consumer purchase decisions. The interinfluential interactions between myoglobin and biomolecules govern color stability in meat. The advances in proteomics, such as high throughput analytical tools in mass spectrometry, 2-dimensional electrophoresis, and bioinformatics, offer themselves as robust techniques to characterize the proteome basis of muscle- and species-specific meat color phenomena. Differential abundance of chaperones and antioxidant proteins contributes to muscle-specific color stability in beef; the greater abundance of chaperones and antioxidant proteins in color-stable Longissimus lumborum than in color-labile Psoas major protects myoglobin and contributes to superior color stability of beef Longissimus steaks. Lipid oxidation-induced myoglobin oxidation is more critical to beef color than pork color due to the inherent differences in myoglobin chemistry; the number of nucleophilic histidine residues adducted by reactive aldehydes is greater in beef myoglobin than in pork myoglobin. Preferential adduction of secondary products of lipid oxidation to beef myoglobin accelerates metmyoglobin formation at a greater degree than in its pork counterpart. Mass spectrometric investigations revealed that although cherry-red carboxymyoglobin is more stable than oxymyoglobin, both redox forms undergo lipid oxidation-induced oxidation in model systems. The accuracy of mass spectrometry to detect the molecular mass of proteins has been applied to differentiate myoglobins from closely related meat animals, such as goats and sheep or emu and ostrich. In addition, this approach indicated that turkey myoglobin is 350 Da greater in molecular mass than beef myoglobin, and the unique biochemistry of turkey myoglobin could be responsible for its greater thermostability in model systems as well as the pink color defect observed in fully cooked uncured turkey products.

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems.

PubMed

Dalziel, Courtney J; Kliem, Kirsty E; Givens, D Ian

2015-07-15

This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P<0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; P<0.001). Organic meat was also lower (P<0.001) in 18:3 n-3 (115 vs. 180 mg/100 g) and, whilst it contained more (P<0.001) docosahexaenoic acid (30.9 vs. 13.7 mg/100 g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n-3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets. Copyright © 2015 Elsevier Ltd. All rights reserved.

Non-destructive mobile monitoring of microbial contaminations on meat surfaces using porphyrin fluorescence intensities.

PubMed

Durek, J; Fröhling, A; Bolling, J; Thomasius, R; Durek, P; Schlüter, O K

2016-05-01

A non-destructive mobile system for meat quality monitoring was developed and investigated for the possible application along the whole production chain of fresh meat. Pork and lamb meat was stored at 5 °C for up to 20 days post mortem and measured with a fluorescence spectrometer. Additionally, the bacterial influence on the fluorescence signals was evaluated by different experimental procedures. Fluorescence of NADH and different porphyrins could be correlated to the growth of diverse bacteria and hence used for contamination monitoring. The increase of porphyrin fluorescence started after 9 days p.m. for pork and after 2 days p.m. for lamb meat. Based on the results, a mobile fluorescence system was built and compared with the laboratory system. The corrected function of the meat slices showed a root mean square error of 1156.97 r.u. and a mean absolute percentage error of 12.59%; for lamb the values were 470.81 r.u. and 15.55%, respectively. A mobile and non-invasive measurement system would improve the microbial security of fresh meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Update on microbiological quality assurance meat and meat products in Morocco].

PubMed

Rachidi, H; Latrache, H

2018-03-01

Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. This study aimed to highlight the level of improvement in the quality assurance of meat and meat products in Morocco. It is based on a non-exhaustive review of the regulatory texts governing food safety in the country, as well as a statistical study on establishments of meat and meat products adopting a self-checking system and approved by the National Office of Sanitary Safety of Food. Morocco has introduced several laws and regulations requiring sanitary control of food products. Also, the number of establishments of meat and meat products adopting a system of self-control and approved by the National Office of Sanitary Safety of Food has improved significantly. It has increased from 58 in 2007 to 273 in 2016. The adoption of self-monitoring systems allows better access to international markets, improved quality of food products and a considerable reduction in microbial contamination. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

Upgrading plant amino acids through cattle to improve the nutritional value for humans: effects of different production systems.

PubMed

Patel, M; Sonesson, U; Hessle, A

2017-03-01

Efficiency in animal protein production can be defined in different ways, for example the amount of human-digestible essential amino acids (HDEAA) in the feed ration relative to the amount of HDEAA in the animal products. Cattle production systems are characterised by great diversity and a wide variety of feeds and feed ration compositions, due to ruminants' ability to digest fibrous materials inedible to humans such as roughage and by-products from the food and biofuel industries. This study examined the upgrading of protein quality through cattle by determining the quantity of HDEAA in feeds and animal products and comparing different milk and beef production systems. Four different systems for milk and beef production were designed, a reference production system for milk and beef representing typical Swedish production systems today and three alternative improved systems: (i) intensive cattle production based on maize silage, (ii) intensive systems based on food industry by-products for dairy cows and high-quality forage for beef cattle, and (iii) extensive systems based on forage with only small amounts of concentrate. In all four production systems, the quantity of HDEAA in the products (milk and meat) generally exceeded the quantity of HDEAA in the feeds. The intensive production models for beef calves generally resulted in output of the same magnitude as input for most HDEAA. However, in beef production based on calves from dairy cows, the intensive rearing systems resulted in lower output than input of HDEAA. For the extensive models, the amounts of HDEAA in meat were of the same magnitude as the amounts in the feeds. The extensive models with beef calves from suckler cows resulted in higher output in meat than input in feeds for all HDEAA. It was concluded that feeding cattle plants for production of milk and meat, instead of using the plants directly as human food, generally results in an upgrading of both the quantity and quality of protein, especially when extensive, forage-based production models are used. The results imply that the key to efficiency is the utilisation of human-inedible protein by cattle and justifies their contribution to food production, especially in regions where grasslands and/or forage production has comparative benefits over plant food production. By fine-tuning estimation of the efficiency of conversion from human-edible protein to HDEAA, comparisons of different sources of protein production may be more complete and the magnitude of amino acid upgrading in plants through cattle more obvious.

Development of VIS/NIR spectroscopic system for real-time prediction of fresh pork quality

NASA Astrophysics Data System (ADS)

Zhang, Haiyun; Peng, Yankun; Zhao, Songwei; Sasao, Akira

2013-05-01

Quality attributes of fresh meat will influence nutritional value and consumers' purchasing power. The aim of the research was to develop a prototype for real-time detection of quality in meat. It consisted of hardware system and software system. A VIS/NIR spectrograph in the range of 350 to 1100 nm was used to collect the spectral data. In order to acquire more potential information of the sample, optical fiber multiplexer was used. A conveyable and cylindrical device was designed and fabricated to hold optical fibers from multiplexer. High power halogen tungsten lamp was collected as the light source. The spectral data were obtained with the exposure time of 2.17ms from the surface of the sample by press down the trigger switch on the self-developed system. The system could automatically acquire, process, display and save the data. Moreover the quality could be predicted on-line. A total of 55 fresh pork samples were used to develop prediction model for real time detection. The spectral data were pretreated with standard normalized variant (SNV) and partial least squares regression (PLSR) was used to develop prediction model. The correlation coefficient and root mean square error of the validation set for water content and pH were 0.810, 0.653, and 0.803, 0.098 respectively. The research shows that the real-time non-destructive detection system based on VIS/NIR spectroscopy can be efficient to predict the quality of fresh meat.

Nondestructive detection of pork comprehensive quality based on spectroscopy and support vector machine

NASA Astrophysics Data System (ADS)

Liu, Yuanyuan; Peng, Yankun; Zhang, Leilei; Dhakal, Sagar; Wang, Caiping

2014-05-01

Pork is one of the highly consumed meat item in the world. With growing improvement of living standard, concerned stakeholders including consumers and regulatory body pay more attention to comprehensive quality of fresh pork. Different analytical-laboratory based technologies exist to determine quality attributes of pork. However, none of the technologies are able to meet industrial desire of rapid and non-destructive technological development. Current study used optical instrument as a rapid and non-destructive tool to classify 24 h-aged pork longissimus dorsi samples into three kinds of meat (PSE, Normal and DFD), on the basis of color L* and pH24. Total of 66 samples were used in the experiment. Optical system based on Vis/NIR spectral acquisition system (300-1100 nm) was self- developed in laboratory to acquire spectral signal of pork samples. Median smoothing filter (M-filter) and multiplication scatter correction (MSC) was used to remove spectral noise and signal drift. Support vector machine (SVM) prediction model was developed to classify the samples based on their comprehensive qualities. The results showed that the classification model is highly correlated with the actual quality parameters with classification accuracy more than 85%. The system developed in this study being simple and easy to use, results being promising, the system can be used in meat processing industry for real time, non-destructive and rapid detection of pork qualities in future.

Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system.

PubMed

Barbut, S

2010-06-01

The effects of whole milk powder, 2 skim milk powders, caseinate, and 2 modified whey proteins (2% protein level in the final product) were evaluated in lean chicken meat batters and compared with controls with and without added lactose. All dairy proteins significantly (P<0.05) reduced cook losses when compared against the controls, with the 2 skim milk powders and modified whey-I showing the best results. Hardness and fracturability were also higher for all test batters compared with controls. Skim milk-II showed the highest fracturability value (21.9 vs. 7.1 N for the control) and was also found to be the most cost-effective ingredient for improving moisture binding and texture; skim milk-I and modified whey-I followed behind. Springiness and fracture distance were higher for all of the dairy proteins, except caseinate, indicating a positive contribution to the lean meat system's elasticity. In terms of color, adding the skim milk powders, modified whey-II, and whole milk powder resulted in lighter cooked meat batters as evidenced by the higher L* values and higher spectra curves.

Meat Consumption and Its Association With C-Reactive Protein and Incident Type 2 Diabetes

PubMed Central

van Woudenbergh, Geertruida J.; Kuijsten, Anneleen; Tigcheler, Basia; Sijbrands, Eric J.G.; van Rooij, Frank J.A.; Hofman, Albert; Witteman, Jacqueline C.M.; Feskens, Edith J.M.

2012-01-01

OBJECTIVE To investigate whether intake of different types of meat is associated with circulating C-reactive protein (CRP) and risk of type 2 diabetes in a prospective cohort study. RESEARCH DESIGN AND METHODS Our analysis included 4,366 Dutch participants who did not have diabetes at baseline. During a median follow-up period of 12.4 years, 456 diabetes cases were confirmed. Intake of red meat, processed meat, and poultry was derived from a food frequency questionnaire, and their association with serum high-sensitivity CRP was examined cross-sectionally using linear regression models. Their association with risk of type 2 diabetes was examined using multivariate Cox proportional hazards model, including age, sex, family history of diabetes, and lifestyle and dietary factors. RESULTS An increment of 50 g of processed meat was associated with increased CRP concentration (βprocessed meat = 0.12; P = 0.01), whereas intake of red meat and poultry was not. When comparing the highest to the lowest category of meat intake with respect to diabetes incidence, the adjusted relative risks were as follows: for red meat (1.42 [95% CI 1.06–1.91]), for processed meat (1.87 [1.26–2.78]), and for poultry (0.95 [0.74–1.22]). Additional analysis showed that the associations were not affected appreciably after inclusion of CRP into the model. After adjustment for BMI, however, the association for red meat attenuated to 1.18 (0.88–1.59). CONCLUSIONS Intake of processed meat is associated with higher risk of type 2 diabetes. It appears unlikely that CRP mediates this association. PMID:22596177

Epidemiologic and economic evaluation of risk-based meat inspection for bovine cysticercosis in Danish cattle.

PubMed

Calvo-Artavia, F F; Nielsen, L R; Alban, L

2013-03-01

Under the current EU meat inspection regulation, every single carcase from all bovines above 6 weeks of age has to be examined for bovine cysticercosis (BC). This is time-consuming, costly, and is of limited value in countries with low prevalence. The aim of this study was to develop a stochastic simulation model for analysis of tentative risk-based meat inspection systems for BC in Danish cattle with regard to system sensitivity (SSSe), specificity and potential monetary benefits compared to the current system, which has an estimated SSSe of 15%. The relevant risk factors used to construct three alternative scenario trees were identified from previous Danish risk factor studies (1) gender, (2) grazing and (3) access to risky water sources. Thus, females, animals that had been grazing or animals with access to risky water sources were considered high-risk and would be subjected to invasive inspection at meat inspection. All animals in the low-risk groups (i.e. males, non-grazing or no access to risky water sources, respectively) would be subjected to visual inspection only. It was assumed that half of the cattle were slaughtered in abattoirs that would be able to reorganise the work at the slaughterline, allowing them to do with one meat inspector less. All abattoirs would gain on the price of sold uncut beef from the masseter muscles from visually inspected cattle. Under these assumptions, using gender and grazing were preferable due to them having SSSe only slightly lower than the current system, and highest effectiveness ratios, but they had a lower net economic effect (NEE) than the scenario using risky water sources. Using gender to differentiate high and low-risk groups was judged preferable over grazing due to feasibility, because the information is readily available at the slaughter line. The exact total NEE for the cattle sector depends on how many and which of the abattoirs that would be able to reorganise the work at the slaughter line to save money on inspection of the head of carcases. Overall, the SSSe was low in all scenarios leading to undetected BC-positive cattle both in the current meat inspection and under the investigated risk-based meat inspection systems. Therefore, improving the sensitivity of the methods used for inspection of high-risk cattle would be beneficial. Copyright © 2012 Elsevier B.V. All rights reserved.

NAT2, meat consumption and colorectal cancer incidence: an ecological study among 27 countries.

PubMed

Ognjanovic, Simona; Yamamoto, Jennifer; Maskarinec, Gertraud; Le Marchand, Loïc

2006-11-01

The polymorphic gene NAT2 is a major determinant of N-acetyltransferase activity and, thus, may be responsible for differences in one's ability to bioactivate heterocyclic amines, a class of procarcinogens in cooked meat. An unusually marked geographic variation in enzyme activity has been described for NAT2. The present study re-examines the international direct correlation reported for meat intake and colorectal cancer (CRC) incidence, and evaluates the potential modifying effects of NAT2 phenotype and other lifestyle factors on this correlation. Country-specific CRC incidence data, per capita consumption data for meat and other dietary factors, prevalence of the rapid/intermediate NAT2 phenotype, and prevalence of smoking for 27 countries were used. Multiple linear regression models were fit and partial correlation coefficients (PCCs) were computed for men and women separately. Inclusion of the rapid/intermediate NAT2 phenotype with meat consumption improved the fit of the regression model for CRC incidence in both sexes (males-R (2) = 0.78, compared to 0.70 for meat alone; p for difference in model fit-0.009; females-R (2) = 0.76 compared to 0.69 for meat alone; p = 0.02). Vegetable consumption (inversely and in both sexes) and fish consumption (directly and in men only) were also weakly correlated with CRC, whereas smoking prevalence and alcohol consumption had no effects on the models. The PCC between NAT2 and CRC incidence was 0.46 in males and 0.48 in females when meat consumption was included in the model, compared to 0.14 and 0.15, respectively, when it was not. These data suggest that, in combination with meat intake, some proportion of the international variability in CRC incidence may be attributable to genetic susceptibility to heterocyclic amines, as determined by NAT2 genotype.

Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy.

PubMed

Mamani-Linares, L W; Gallo, C; Alomar, D

2012-02-01

Visible and near infrared reflectance spectroscopy (VIS-NIRS) was used to discriminate meat and meat juices from three livestock species. In a first trial, samples of Longissimus lumborum muscle, corresponding to beef (31) llamas (21) and horses (27), were homogenised and their spectra collected in reflectance (NIRSystems 6500 scanning monochromator, in the range of 400-2500 nm). In the second trial, samples of meat juice (same muscle) from the same species (20 beef, 19 llama and 19 horse) were scanned in folded transmission (transflectance). Discriminating models (PLS regression) were developed against "dummy" variables, testing different mathematical treatments of the spectra. Best models indentified the species of almost all samples by their meat (reflectance) or meat juice (transflectance) spectra. A few (three of beef and one of llama, for meat samples; one of beef and one of horse, for juice samples) were classified as uncertain. It is concluded that NIRS is an effective tool to recognise meat and meat juice from beef, llama and horses. Copyright © 2011 Elsevier Ltd. All rights reserved.

Micro-Raman spectroscopy for meat type detection

NASA Astrophysics Data System (ADS)

De Biasio, M.; Stampfer, P.; Leitner, R.; Huck, C. W.; Wiedemair, V.; Balthasar, D.

2015-06-01

The recent horse meat scandal in Europe increased the demand for optical sensors that can identify meat type. Micro-Raman spectroscopy is a promising technique for the discrimination of meat types. Here, we present micro-Raman measurements of chicken, pork, turkey, mutton, beef and horse meat test samples. The data was analyzed with different combinations of data normalization and classification approaches. Our results show that Raman spectroscopy can discriminate between different meat types. Red and white meat are easily discriminated, however a sophisticated chemometric model is required to discriminate species within these groups.

Thermal inactivation of avian influenza and Newcastle disease viruses in chicken meat.

PubMed

Thomas, Colleen; King, Daniel J; Swayne, David E

2008-06-01

Avian influenza viruses (AIV) and Newcastle disease viruses (NDV) of high pathogenicity cause severe systemic disease with high mortality in chickens and can be isolated from the meat of infected chickens. Although AIV and NDV strains of low pathogenicity are typically not present in chicken meat, virus particles in respiratory secretions or feces are possible sources of carcass contamination. Because spread of AIV and NDV is associated with movement of infected birds or their products, the presence of these viruses in chicken meat is cause for concern. This study presents thermal inactivation data for two viruses of high pathogenicity in chickens (AIV strain A/chicken/Pennsylvania/1370/1983 and NDV strain APMV-1/ chicken/California/S0212676/2002) and two viruses of low pathogenicity in chickens (AIV strain A/chicken/Texas/298313/ 2004 and NDV strain APMV-1/chicken/Northern Ireland/Ulster/1967). Under the conditions of the assay, high-pathogenicity AIV was inactivated more slowly in meat from naturally infected chickens than in artificially infected chicken meat with a similar virus titer. In contrast, high-pathogenicity NDV was inactivated similarly in naturally and artificially infected meat. Linear regression models predicted that the current U.S. Department of Agriculture-Food Safety and Inspection Service time-temperature guidelines for cooking chicken meat to achieve a 7-log reduction of Salmonella also would effectively inactivate the AIV and NDV strains tested. Experimentally, the AIV and NDV strains used in this study (and the previously studied H5N1 high-pathogenicity AIV strain A/chicken/Korea/ES/2003) were effectively inactivated in chicken meat held at 70 or 73.9 degrees C for less than 1 s.

Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption

PubMed Central

Pielaat, Annemarie; Smid, Joost H.; van Duijkeren, Engeline; Vennemann, Francy B. C.; Wijnands, Lucas M.; Chardon, Jurgen E.

2017-01-01

The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitative Microbiological Risk Assessment (QMRA) model. The model took the effect of pre-retail processing, storage at the consumers home and preparation in the kitchen (cross-contamination and heating) on EEC numbers on/in the raw meat products into account. The contribution of beef products (78%) to the total EEC exposure of the Dutch population through the consumption of meat was much higher than for chicken (18%), pork (4.5%), veal (0.1%) and lamb (0%). After slaughter, chicken meat accounted for 97% of total EEC load on meat, but chicken meat experienced a relatively large effect of heating during food preparation. Exposure via consumption of filet americain (a minced beef product consumed raw) was predicted to be highest (61% of total EEC exposure), followed by chicken fillet (13%). It was estimated that only 18% of EEC exposure occurred via cross-contamination during preparation in the kitchen, which was the only route by which EEC survived for surface-contaminated products. Sensitivity analysis showed that model output is not sensitive for most parameters. However, EEC concentration on meat other than chicken meat was an important data gap. In conclusion, the model assessed that consumption of beef products led to a higher exposure to EEC than chicken products, although the prevalence of EEC on raw chicken meat was much higher than on beef. The (relative) risk of this exposure for public health is yet unknown given the lack of a modelling framework and of exposure studies for other potential transmission routes. PMID:28056081

CKow -- A More Transparent and Reliable Model for Chemical Transfer to Meat and Milk

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rosenbaum, Ralph K.; McKone, Thomas E.; Jolliet, Olivier

The objective of this study is to increase the understanding and transparency of chemical biotransfer modeling into meat and milk and explicitly confront the uncertainties in exposure assessments of chemicals that require such estimates. In cumulative exposure assessments that include food pathways, much of the overall uncertainty is attributable to the estimation of transfer into biota and through food webs. Currently, the most commonly used meat and milk-biotransfer models date back two decades and, in spite of their widespread use in multimedia exposure models few attempts have been made to advance or improve the outdated and highly uncertain Kow regressionsmore » used in these models. Furthermore, in the range of Kow where meat and milk become the dominant human exposure pathways, these models often provide unrealistic rates and do not reflect properly the transfer dynamics. To address these issues, we developed a dynamic three-compartment cow model (called CKow), distinguishing lactating and non-lactating cows. For chemicals without available overall removal rates in the cow, a correlation is derived from measured values reported in the literature to predict this parameter from Kow. Results on carry over rates (COR) and biotransfer factors (BTF) demonstrate that a steady-state ratio between animal intake and meat concentrations is almost never reached. For meat, empirical data collected on short term experiments need to be adjusted to provide estimates of average longer term behaviors. The performance of the new model in matching measurements is improved relative to existing models--thus reducing uncertainty. The CKow model is straight forward to apply at steady state for milk and dynamically for realistic exposure durations for meat COR.« less

Sustainability of meat-based and plant-based diets and the environment.

PubMed

Pimentel, David; Pimentel, Marcia

2003-09-01

Worldwide, an estimated 2 billion people live primarily on a meat-based diet, while an estimated 4 billion live primarily on a plant-based diet. The US food production system uses about 50% of the total US land area, 80% of the fresh water, and 17% of the fossil energy used in the country. The heavy dependence on fossil energy suggests that the US food system, whether meat-based or plant-based, is not sustainable. The use of land and energy resources devoted to an average meat-based diet compared with a lactoovovegetarian (plant-based) diet is analyzed in this report. In both diets, the daily quantity of calories consumed are kept constant at about 3533 kcal per person. The meat-based food system requires more energy, land, and water resources than the lactoovovegetarian diet. In this limited sense, the lactoovovegetarian diet is more sustainable than the average American meat-based diet.

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.

PubMed

Kondjoyan, Alain; Oillic, Samuel; Portanguen, Stéphane; Gros, Jean-Bernard

2013-10-01

A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath. Afterwards, the performance of the combined model was determined in a fan-assisted oven under different air/steam conditions. Accurate knowledge of the heat transfer coefficient values and consideration of the retraction of the meat pieces are needed for the prediction of meat temperature. This is important since the temperature at the center of the product is often used to determine the cooking time. The combined model was also able to predict cooking losses from meat pieces of different sizes and subjected to different air/steam conditions. It was found that under the studied conditions, most of the water loss comes from the juice expelled by protein denaturation and contraction and not from evaporation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties.

PubMed

Rajeev, P S; Johannah, N M; Gopakumar, G; Maliakel, Balu; Krishnakumar, I M

2017-05-01

Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content. A synergetic antioxidant effect of carnosol on carnosic acid content was also noticed to an extent of 1:1 (w/w) ratio, and further increase in carnosol content showed no improvement in the antioxidant efficacy. Finally, stabilized paprika and optimized rosemary extract containing carnosic acid and carnosol in 1:1 (w/w) ratio was successfully applied to produce naturally colored meat suitable for storage at 4 ± 1 °C.

Red meat production in australia: life cycle assessment and comparison with overseas studies.

PubMed

Peters, Gregory M; Rowley, Hazel V; Wiedemann, Stephen; Tucker, Robyn; Short, Michael D; Schulz, Matthias

2010-02-15

Greenhouse gas emissions from beef production are a significant part of Australia's total contribution to climate change. For the first time an environmental life cycle assessment (LCA) hybridizing detailed on-site process modeling and input-output analysis is used to describe Australian red meat production. In this paper we report the carbon footprint and total energy consumption of three supply chains in three different regions in Australia over two years. The greenhouse gas (GHG) emissions and energy use data are compared to those from international studies on red meat production, and the Australian results are either average or below average. The increasing proportion of lot-fed beef in Australia is favorable, since this production system generates lower total GHG emissions than grass-fed production; the additional effort in producing and transporting feeds is effectively offset by the increased efficiency of meat production in feedlots. In addition to these two common LCA indicators, in this paper we also quantify solid waste generation and a soil erosion indicator on a common basis.

Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats

PubMed Central

Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

2010-01-01

Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 × 2 × 2 × 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar non nitrite-treated meat (P = 0.03) and with similar non oxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make non promoting processed meat. PMID:20530708

Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.

PubMed

Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

2010-07-01

Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 x 2 x 2 x 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high-heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. 2010 AACR.

Genetic Control of Meat Quality Traits

NASA Astrophysics Data System (ADS)

Williams, John L.

Meat was originally produced from non-specialized animals that were used for a variety of purposes, in addition to being a source of food. However, selective breeding has resulted in “improved” breeds of cattle that are now used to produce either milk or beef, and specialized chicken lines that produce eggs or meat. These improved breeds are very productive under appropriate management systems. The selection methods used to create these specialized breeds were based on easily measured phenotypic variations, such as growth rate or physical size. Improvement in the desired trait was achieved by breeding directly from animals displaying the desired phenotype. However, more recently sophisticated genetic models have been developed using statistical approaches that consider phenotypic information collected, not only from individual animals but also from their parents, sibs, and progeny.

Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma

PubMed Central

Han, Lu; Ziuzina, Dana; Heslin, Caitlin; Boehm, Daniela; Patange, Apurva; Sango, David M.; Valdramidis, Vasilis P.; Cullen, Patrick J.; Bourke, Paula

2016-01-01

Atmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of pathogenic microorganisms. Inactivation efficacy results from plasma generated reactive species. These may interact with any organic components in a test matrix including the target microorganism, thus food components may exert a protective effect against the antimicrobial mode of action. The effect of an in-package high voltage ACP process applied in conjunction with common meat processing MAP gas compositions as well as bacteria type and meat model media composition have been investigated to determine the applicability of this technology for decontamination of safety challenges associated with meat products. E. coli, L. monocytogenes, and S. aureus in PBS were undetectable after 60 s of treatment at 80 kVRMS in air, while ACP treatment of the contaminated meat model required post-treatment refrigeration to retain antimicrobial effect. The nutritive components in the meat model exerted a protective effect during treatment, where 300 s ACP exposure yielded a maximum reduction of 1.5 log using a high oxygen atmosphere, whilst using air and high nitrogen atmospheres yielded lower antimicrobial efficacy. Furthermore, an ROS assay was performed to understand the protective effects observed using the meat model. This revealed that nutritive components inhibited penetration of ROS into bacterial cells. This knowledge can assist the optimization of meat decontamination using ACP technology where interactions with all components of the food matrix require evaluation. PMID:27446018

Quality tracing in meat supply chains

PubMed Central

Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

2014-01-01

The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production. PMID:24797136

Quality tracing in meat supply chains.

PubMed

Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

2014-06-13

The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

PubMed

Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (p<0.05) lighter surface-colours (63.05 (LTLT) and 62.26 (HTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (p<0.05) lower for LTLT samples (29.3%) compared to the other meats (36.3 and 33.8%). Sensory studies largely confirmed these observations. Cook values were lower for LTLT (3.05) while HTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat.

PubMed

Magrinyà, Núria; Terjung, Nino; Loeffler, Myriam; Gibis, Monika; Bou, Ricard; Weiss, Jochen

2015-12-23

A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate>lauric arginate (Nα-lauroyl-L-arginine ethyl ester, LAE)>methylparaben). Various concentrations of sodium lactate (20, 40, and 60 mg/g), lauric arginate (0.5, 1, 1.5, 2.0, and 2.5 mg/g) and methylparaben (0.1, 0.5, 1.0, and 2.0 mg/g) were used to evaluate the antimicrobial activity against natural meat microbiota (total aerobic mesophilic colony counts, coliform bacteria, and lactic acid bacteria). The results indicate that the three antimicrobials tested are influenced at different strengths by the changes of the fat addition of the minced meat. The antimicrobial efficacy of LAE and methylparaben is increased by a higher fat content in the meat batter, whereas for lactate no clear lactate proportionality relationship can be seen. This structure sensitivity is most strongly pronounced with lauric arginate, which we attributed to the amphiphilic character of the molecule. Copyright © 2015 Elsevier B.V. All rights reserved.

Association between red and processed meat consumption and chronic diseases: the confounding role of other dietary factors.

PubMed

Fogelholm, M; Kanerva, N; Männistö, S

2015-09-01

High consumption of meat has been linked with the risk for obesity and chronic diseases. This could partly be explained by the association between meat and lower-quality diet. We studied whether high intake of red and processed meat was associated with lower-quality dietary habits, assessed against selected nutrients, other food groups and total diet. Moreover, we studied whether meat consumption was associated with obesity, after adjustment for all identified associations between meat and food consumption. The nationally representative cross-sectional study population consisted of 2190 Finnish men and 2530 women, aged 25-74 years. Food consumption over the previous 12 months was assessed using a validated 131-item Food Frequency Questionnaire. Associations between nutrients, foods, a modified Baltic Sea Diet Score and meat consumption (quintile classification) were analysed using linear regression. The models were adjusted for age and energy intake and additionally for education, physical activity and smoking. High consumption of red and processed meat was inversely associated with fruits, whole grain and nuts, and positively with potatoes, oil and coffee in both sexes. Results separately for the two types of meat were essentially similar. In a linear regression analysis, high consumption of meat was positively associated with body mass index in both men and women, even when using a model adjusted for all foods with a significant association with meat consumption in both sexes identified in this study. The association between meat consumption and a lower-quality diet may complicate studies on meat and health.

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

PubMed Central

Kim, Cheon-Jei; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Kim, Hyun-Wook

2015-01-01

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products. PMID:26761874

Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study.

PubMed

Kabat, Geoffrey C; Cross, Amanda J; Park, Yikyung; Schatzkin, Arthur; Hollenbeck, Albert R; Rohan, Thomas E; Sinha, Rashmi

2009-05-15

A number of studies have reported that intake of red meat or meat cooked at high temperatures is associated with increased risk of breast cancer, but other studies have shown no association. We assessed the association between meat, meat-cooking methods, and meat-mutagen intake and postmenopausal breast cancer in the NIH-AARP Diet and Health Study cohort of 120,755 postmenopausal women who completed a food frequency questionnaire at baseline (1995-1996) as well as a detailed meat-cooking module within 6 months following baseline. During 8 years of follow-up, 3,818 cases of invasive breast cancer were identified in this cohort. Cox proportional hazards models were used to estimate hazard ratios (HR) and 95% confidence intervals (95% CI). After adjusting for covariates, intake of total meat, red meat, meat cooked at high temperatures, and meat mutagens showed no association with breast cancer risk. This large prospective study with detailed information on meat preparation methods provides no support for a role of meat mutagens in the development of postmenopausal breast cancer. (c) 2008 Wiley-Liss, Inc.

Meat consumption, meat cooking and risk of lung cancer among Uruguayan men.

PubMed

De Stefani, Eduardo; Ronco, Alvaro L; Boffetta, Paolo; Deneo-Pellegrini, Hugo; Acosta, Gisele; Mendilaharsu, María

2010-01-01

A case-control study was conducted in Uruguay, including 876 male cases of lung cancer and 876 male hospitalized controls, frequency matched for age (ten-year intervals), residence and hospital. The following explanatory variables were included in the study: fried red meat, barbecued red meat, boiled red meat, and salted red meat. These items were log transformed and energy-adjusted by the residuals method. The following potential confounders were included into the models: age, residence, hospital, education, family history of lung cancer, body mass index, smoking index, alcohol drinking, mate consumption, total energy intake, non-meat fatty foods and total fruits. The main objective was to estimate the odds ratios associated with lung cancer risk. Whereas fried meat, barbecued meat, and salted meat were positively associated with risk (OR of the highest quartile of salted meat versus the lowest, 2.90, 95 % CI 1.99-4.25, p-value for trend<0.0001), boiled red meat was mainly protective. We conclude that salted meat was the main risk factor. The mechanisms could be related to the content of N-nitroso compounds in salted meat.

Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months.

PubMed

Giampietro-Ganeco, A; Owens, C M; Mello, J L M; Souza, R A; Ferrari, F B; Souza, P A; Borba, H

2017-10-01

This study evaluated the effects of freezing (-18°C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic-free, Cobb 500, n = 125; Free-range, Hubbard ISA, n = 125; Conventional, Cobb 500, n = 125; Organic, Cobb 500, n = 125) were divided into breast, drumstick, and thigh and stored under freezing (-18°C) for 3, 6, 9, and 12 months. Breast, drumstick, and thigh meat from broilers raised in all studied rearing systems showed reduction (P < 0.001) of water-holding capacity (WHC) during freezing for up 12 months. It was observed an increase (P < 0.001) of cooking loss in breast samples from antibiotic-free, conventional, and organic broilers, and in thigh samples from broilers raised in all rearing systems studied. Breast meat from alternative broilers showed an increase in shear force values, while breast meat from conventional broilers became tenderer during the freezing storage. In general, alternative broilers had harder thigh meat than conventional broilers. A reduction (P < 0.001) in myofibrillar fragmentation index and total collagen concentration was verified in breast, drumstick, and thigh samples throughout the experiment. The freezing for up to 12 mo affects characteristics related to the succulence of chicken meat. Freezing chicken meat cuts for long periods, regardless of the rearing system, may interfere with the meat texture during preparation and consumption and, consequently, influence the consumer decision in a next purchase. © 2017 Poultry Science Association Inc.

An outline of a risk assessment-based system of meat safety assurance and its future prospects.

PubMed

Berends, B R; van Knapen, F

1999-10-01

Discussed are the outlines of a risk assessment-based system of meat safety assurance to replace the current meat inspection. An example of a system that uses the Hazard Analysis of Critical Control Points (HACCP)-principles in the entire production chain from stable to table is also given. Continuous evaluation of risks is the main driving force of the new system. Only then the system has the means to remain flexible and provide for the data necessary to convince trade partners that the products they buy are safe. A monitoring system that keeps track of the important health hazards in the entire chain from stable to table is therefore necessary. This includes monitoring of cases of disease in the human population caused by the hazardous agents of concern. Coordination of the monitoring and control and processing of the information is done by an independent body. Furthermore, the system demands a production from stable to table that is based on the ideas of Integrated Quality Control (IQC), HACCP, and certification of production processes and quality control procedures. Clear legislation provides for criteria about acceptable or unacceptable health risks for the consumer and determines at what moments which risks should be controlled by the producers. Simultaneously, the legislation has to be flexible enough to be able to adapt quickly to any changes in risks, or in the way risks should be controlled. In the new system current meat inspection can easily be carried out by employees of the slaughter houses and is no longer a direct responsibility of the authorities. The authorities only demand certain safety levels and verify whether producers stick to these. Producers remain fully responsible for the safety and quality of their products, and fully liable in case of any damage to the consumers' health. However, it is to be expected that some EU Member-States miss the organizational and agricultural basis for a successful application of the new system. Consequences are that two parallel flows of meat and meat products may come to existence. One flow will exist of meat produced according to the new, and with respect to safety assurance, superior system. The other flow will consist of meat produced and inspected in the traditional way. However, this meat will contain all the flaws that required a revision of the system in the first place. This, and the fact that EU policy ordains that part-taking in an alternative meat inspection system should be voluntary, may very well result in a very slow start-up of the new system. One of the easiest solutions, however, would be to implement a decontamination step in the slaughtering process, provided that this is accompanied by strict codes of hygienic practices and good manufacturing practices. Not only would this lead to safer meat, but also result in the two separate flows of meat becoming one flow again as well as an easier to organize livestock production according to HACCP-principles.

Consumption of meat and fish and risk of lung cancer: results from the European Prospective Investigation into Cancer and Nutrition.

PubMed

Linseisen, Jakob; Rohrmann, Sabine; Bueno-de-Mesquita, Bas; Büchner, Frederike L; Boshuizen, Hendriek C; Agudo, Antonio; Gram, Inger Torhild; Dahm, Christina C; Overvad, Kim; Egeberg, Rikke; Tjønneland, Anne; Boeing, Heiner; Steffen, Annika; Kaaks, Rudolf; Lukanova, Annekatrin; Berrino, Franco; Palli, Domenico; Panico, Salvatore; Tumino, Rosario; Ardanaz, Eva; Dorronsoro, Miren; Huerta, José-Maria; Rodríguez, Laudina; Sánchez, María-José; Rasmuson, Torgny; Hallmans, Göran; Manjer, Jonas; Wirfält, Elisabet; Engeset, Dagrun; Skeie, Guri; Katsoulis, Michael; Oikonomou, Eleni; Trichopoulou, Antonia; Peeters, Petra H M; Khaw, Kay-Tee; Wareham, Nicholas; Allen, Naomi; Key, Tim; Brennan, Paul; Romieu, Isabelle; Slimani, Nadia; Vergnaud, Anne-Claire; Xun, Wei W; Vineis, Paolo; Riboli, Elio

2011-06-01

Evidence from case-control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992-2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the measurement error. There were no consistent associations between meat consumption and the risk of lung cancer. Neither red meat (RR = 1.06, 95% CI 0.89-1.27 per 50 g intake/day; calibrated model) nor processed meat (RR = 1.13, 95% CI 0.95-1.34 per 50 g/day; calibrated model) was significantly related to an increased risk of lung cancer. Also, consumption of white meat and fish was not associated with the risk of lung cancer. These findings do not support the hypothesis that a high intake of red and processed meat is a risk factor for lung cancer.

Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system.

PubMed

Choe, Juhui; Kim, Hyun-Wook; Farouk, Mustafa M; Brad Kim, Yuan H

2017-07-01

The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Lamb loins ( M. longissimus lumborum , n = 25) were aged at -1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

PubMed Central

Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Inoue-Choi, Maki; Dawsey, Sanford M; Abnet, Christian C

2017-01-01

Objective To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality. Design Population based cohort study. Setting Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011. Participants 536 969 AARP members aged 50-71 at baseline. Exposures Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories. Main outcome measure Mortality from any cause during follow-up. Results An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake. Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat. PMID:28487287

Sub-pixel accuracy thickness calculation of poultry fillets from scattered laser profiles

NASA Astrophysics Data System (ADS)

Jing, Hansong; Chen, Xin; Tao, Yang; Zhu, Bin; Jin, Fenghua

2005-11-01

A laser range imaging system based on the triangulation method was designed and implemented for online high-resolution thickness calculation of poultry fillets. A laser pattern was projected onto the surface of the chicken fillet for calculation of the thickness of the meat. Because chicken fillets are relatively loosely-structured material, a laser light easily penetrates the meat, and scattering occurs both at and under the surface. When laser light is scattered under the surface it is reflected back and further blurs the laser line sharpness. To accurately calculate the thickness of the object, the light transportation has to be considered. In the system, the Bidirectional Reflectance Distribution Function (BSSRDF) was used to model the light transportation and the light pattern reflected into the cameras. BSSRDF gives the reflectance of a target as a function of illumination geometry and viewing geometry. Based on this function, an empirical method has been developed and it has been proven that this method can be used to accurately calculate the thickness of the object from a scattered laser profile. The laser range system is designed as a sub-system that complements the X-ray bone inspection system for non-invasive detection of hazardous materials in boneless poultry meat with irregular thickness.

Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

PubMed

da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

2017-06-01

The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

Improving meat inspection and control in resource-poor communities: the Nepal example.

PubMed

Joshi, Durga Datt; Maharjan, Mahendra; Johansen, Maria Vang; Willingham, Arve Lee; Sharma, Minu

2003-06-01

Meat is an important source of protein and a valuable commodity in resource-poor communities. In many developing countries, lack of appropriate slaughtering facilities and unsatisfactory slaughtering techniques are causing unnecessary losses of meat as well as invaluable by-products from animal carcasses. Slaughtering places are frequently contaminated and may not be protected against dogs, rodents and insects. Meat products coming from such conditions are often deteriorated due to bacterial infection or contaminated, which may cause food poisoning or diseases in consumers. In many developing countries, regulations concerning meat inspection and/or control are inadequate or non-existent allowing consumers to be exposed to pathogens including zoonotic parasites. In Nepal, buffaloes contribute about 64% of the meat consumed, followed by goat meat (20%), pork (7%), poultry (6%) and mutton (2%). Goat and poultry meat is acceptable to all castes of people while buffalo meat is consumed mainly by the Newar ethnic group. Previously, pork was consumed only by people belonging to low castes, however, in recent years, the consumption of pork has increased in higher castes as the caste system has become more relaxed. Until recently, there were no official meat inspection regulations in the country, however, in 1999, the national government legislated an as-yet-to-be implemented Animal Slaughtering and Meat Inspection Act which mandates slaughterhouse construction and meat inspection and control. Due to the lack of implementation of the Meat Inspection Act and resultant absence of meat inspection, meat from sick or parasite-infected animals is serving as a source of infection to humans as well as other animals. In addition, meat quality is adversely affected by careless handling conditions in the slaughtering places as well as in the meat markets or shops. For improvement in animal slaughtering and meat inspection in both rural and urban areas of Nepal, several strategies are to be recommended. Sustainable capacity building should be introduced including training of veterinarians, meat inspectors and butchers as well as building of slaughter facilities. Government policies on slaughter procedures including ante-mortem examination, meat inspection and stamping of meat should be implemented. Programmes should be instituted with strong focus on prevention and control of meat-borne diseases to reduce infection risk of consumers and meat handlers and to avoid contamination of the environment. Lastly, emphasis should be put on improving the animal husbandry system in Nepal. These same actions can be undertaken in other developing countries to assist with improving meat inspection and control, thus helping with prevention and control of cysticercosis as well as other important meat-borne diseases.

Nondestructive detection of pork quality based on dual-band VIS/NIR spectroscopy

NASA Astrophysics Data System (ADS)

Wang, Wenxiu; Peng, Yankun; Li, Yongyu; Tang, Xiuying; Liu, Yuanyuan

2015-05-01

With the continuous development of living standards and the relative change of dietary structure, consumers' rising and persistent demand for better quality of meat is emphasized. Colour, pH value, and cooking loss are important quality attributes when evaluating meat. To realize nondestructive detection of multi-parameter of meat quality simultaneously is popular in production and processing of meat and meat products. The objectives of this research were to compare the effectiveness of two bands for rapid nondestructive and simultaneous detection of pork quality attributes. Reflectance spectra of 60 chilled pork samples were collected from a dual-band visible/near-infrared spectroscopy system which covered 350-1100 nm and 1000-2600 nm. Then colour, pH value and cooking loss were determined by standard methods as reference values. Standard normal variables transform (SNVT) was employed to eliminate the spectral noise. A spectrum connection method was put forward for effective integration of the dual-band spectrum to make full use of the whole efficient information. Partial least squares regression (PLSR) and Principal component analysis (PCA) were applied to establish prediction models using based on single-band spectrum and dual-band spectrum, respectively. The experimental results showed that the PLSR model based on dual-band spectral information was superior to the models based on single band spectral information with lower root means quare error (RMSE) and higher accuracy. The PLSR model based on dual-band (use the overlapping part of first band) yielded the best prediction result with correlation coefficient of validation (Rv) of 0.9469, 0.9495, 0.9180, 0.9054 and 0.8789 for L*, a*, b*, pH value and cooking loss, respectively. This mainly because dual-band spectrum can provide sufficient and comprehensive information which reflected the quality attributes. Data fusion from dual-band spectrum could significantly improve pork quality parameters prediction performance. The research also indicated that multi-band spectral information fusion has potential to comprehensively evaluate other quality and safety attributes of pork.

Evaluation of the sustainability of contrasted pig farming systems: development of a market conformity tool for pork products based on technological quality traits.

PubMed

Gonzàlez, J; Gispert, M; Gil, M; Hviid, M; Dourmad, J Y; de Greef, K H; Zimmer, C; Fàbrega, E

2014-12-01

A market conformity tool, based on technological meat quality parameters, was developed within the Q-PorkChains project, to be included in a global sustainability evaluation of pig farming systems. The specific objective of the market conformity tool was to define a scoring system based on the suitability of meat to elaborate the main pork products, according to their market shares based on industry requirements, in different pig farming systems. The tool was based on carcass and meat quality parameters that are commonly used for the assessment of technological quality, which provide representative and repeatable data and are easily measurable. They were the following: cold carcass weight; lean meat percentage; minimum subcutaneous back fat depth at m. gluteus medius level, 45 postmortem and ultimate pH (measured at 24-h postmortem) in m. longissimus lumborum and semimembranosus; meat colour; drip losses and intramuscular fat content in a m. longissimus sample. Five categories of pork products produced at large scale in Europe were considered in the study: fresh meat, cooked products, dry products, specialties and other meat products. For each of the studied farming systems, the technological meat quality requirements, as well as the market shares for each product category within farming system, were obtained from the literature and personal communications from experts. The tool resulted in an overall conformity score that enabled to discriminate among systems according to the degree of matching of the achieved carcass and meat quality with the requirements of the targeted market. In order to improve feasibility, the tool was simplified by selecting ultimate pH at m. longissimus or semimembranosus, minimum fat thickness measured at the left half carcass over m. gluteus medius and intramuscular fat content in a m. longissimus sample as iceberg indicators. The overall suitability scores calculated by using both the complete and the reduced tools presented good correlation and the results obtained were similar. The tool could be considered as robust enough to discriminate among different systems, since it was tested in a wide range of them. It also can be used to detect improvement opportunities to enhance sustainability of pig farming systems. The final objective of the study was achieved, since the market suitability tool could be used in an integrated sustainability analysis of pig farming systems.

Prospective investigation of poultry and fish intake in relation to cancer risk

PubMed Central

Daniel, Carrie R.; Cross, Amanda J.; Graubard, Barry I.; Hollenbeck, Albert R.; Park, Yikyung; Sinha, Rashmi

2011-01-01

Dietary guidelines advise consumers to limit intake of red meat and choose lean protein sources, such as poultry and fish. Poultry consumption has been steadily increasing in the U.S., but the effect on cancer risk remains unclear. In a large U.S. cohort, we prospectively investigated poultry and fish intake and cancer risk across a range of malignancies in men and women. Diet was assessed at baseline (1995–1996) with a food frequency questionnaire in 492,186 participants of the National Institutes of Health-AARP Diet and Health Study. Over a mean follow-up of 9 years, we identified 74,418 incident cancer cases. In multivariate Cox proportional hazards regression models, we estimated the substitution and addition effects of white meat (poultry and fish) intake in relation to cancer risk. In substitution models with total meat intake held constant, a 10 gram (per 1,000 kilocalories) increase in white meat intake offset by an equal decrease in red meat intake was associated with a statistically significant reduced (3–20%) risk of cancers of the esophagus, liver, colon, rectum, anus, lung, and pleura. In addition models with red meat intake held constant, poultry intake remained inversely associated with esophageal squamous cell carcinoma, liver cancer, and lung cancer, but we observed mixed findings for fish intake. As the dietary recommendations intend, the inverse association observed between white meat intake and cancer risk may be largely due to the substitution of red meat. Simply increasing fish or poultry intake, without reducing red meat intake, may be less beneficial for cancer prevention. PMID:21803982

Monitoring of chicken meat freshness by means of a colorimetric sensor array.

PubMed

Salinas, Yolanda; Ros-Lis, José V; Vivancos, José-L; Martínez-Máñez, Ramón; Marcos, M Dolores; Aucejo, Susana; Herranz, Nuria; Lorente, Inmaculada

2012-08-21

A new optoelectronic nose to monitor chicken meat ageing has been developed. It is based on 16 pigments prepared by the incorporation of different dyes (pH indicators, Lewis acids, hydrogen-bonding derivatives, selective probes and natural dyes) into inorganic materials (UVM-7, silica and alumina). The colour changes of the sensor array were characteristic of chicken ageing in a modified packaging atmosphere (30% CO(2)-70% N(2)). The chromogenic array data were processed with qualitative (PCA) and quantitative (PLS) tools. The PCA statistical analysis showed a high degree of dispersion, with nine dimensions required to explain 95% of variance. Despite this high dimensionality, a tridimensional representation of the three principal components was able to differentiate ageing with 2-day intervals. Moreover, the PLS statistical analysis allows the creation of a model to correlate the chromogenic data with chicken meat ageing. The model offers a PLS prediction model for ageing with values of 0.9937, 0.0389 and 0.994 for the slope, the intercept and the regression coefficient, respectively, and is in agreement with the perfect fit between the predicted and measured values observed. The results suggest the feasibility of this system to help develop optoelectronic noses that monitor food freshness.

Relating induced in situ conditions of raw chicken breast meat to pinking.

PubMed

Holownia, K; Chinnan, M S; Reynolds, A E; Davis, J W

2004-01-01

Our objective was to simulate the pink color defect in cooked chicken breast meat with treatment combinations that would induce measurable changes in the conditions of raw meat. In addition, the feasibility of using induced raw meat conditions to develop a logistic regression model for prediction of pinking was studied. Approximately 960 breast fillets from 2 plants with 2 replications were used for inducing in situ conditions with 16 combinations of sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite (present and not present). Muscles in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Raw samples were analyzed for pH, oxidation-reduction potential, and pigment evaluation. Results indicated a significant role of induced in situ conditions of raw meat in the occurrence of pinking. Presence of 1 ppm or more of sodium nitrite in raw meat produced significant pinking of cooked meat. The light muscle color group was least affected and the dark group was most affected by induced pH, oxidation-reduction potential conditions, and metmyoglobin and nitrosopigment content. The predictive ability of the logistic model was more than 90% with nitrosopigment, pH, and reducing conditions being the most important factors. Moreover, validation of the model was confirmed by close association between observed pink samples and those predicted as pink.

The hygiene practices of three systems of game meat production in South Africa in terms of animal class and health compliance.

PubMed

Van der Merwe, Maretha; Hoffman, Louw C; Jooste, Piet J; Calitz, Frikkie Johannes

2013-05-01

Three game meat production systems used on game ranches in South Africa are reported on. System one is applied in the game export market and conforms to the hygiene requirements of the European Union (EU). System two and three entail game meat available on the local market not subjected to any regulation. System 2 however, implemented basic meat hygiene values. Measurements of pH, temperature, Aerobic Plate Count (APC), E. coli, Salmonella and S. aureus were subjected to a 3×2 factorial analysis of variance with factors that involve 3 system compliances in 2 classes of game animals in a completely randomised design. The measured bacteriological and quality differences between the three systems do not justify EU standards application on the local market but results indicated a significant compliance×class interaction. Copyright © 2013 Elsevier Ltd. All rights reserved.

Comparison of a multispectral vision system and a colorimeter for the assessment of meat color.

PubMed

Trinderup, Camilla H; Dahl, Anders; Jensen, Kirsten; Carstensen, Jens Michael; Conradsen, Knut

2015-04-01

The color assessment ability of a multispectral vision system is investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involves fresh and processed meat samples. Meat is a complex material; heterogeneous with varying scattering and reflectance properties, so several factors can influence the instrumental assessment of meat color. In order to assess whether two methods are equivalent, the variation due to these factors must be taken into account. A statistical analysis was conducted and showed that on a calibration sheet the two instruments are equally capable of measuring color. Moreover the vision system provides a more color rich assessment of fresh meat samples with a glossier surface, than the colorimeter. Careful studies of the different sources of variation enable an assessment of the order of magnitude of the variability between methods accounting for other sources of variation leading to the conclusion that color assessment using a multispectral vision system is superior to traditional colorimeter assessments. Copyright © 2014 Elsevier Ltd. All rights reserved.

Development and evaluation of a vision based poultry debone line monitoring system

NASA Astrophysics Data System (ADS)

Usher, Colin T.; Daley, W. D. R.

2013-05-01

Efficient deboning is key to optimizing production yield (maximizing the amount of meat removed from a chicken frame while reducing the presence of bones). Many processors evaluate the efficiency of their deboning lines through manual yield measurements, which involves using a special knife to scrape the chicken frame for any remaining meat after it has been deboned. Researchers with the Georgia Tech Research Institute (GTRI) have developed an automated vision system for estimating this yield loss by correlating image characteristics with the amount of meat left on a skeleton. The yield loss estimation is accomplished by the system's image processing algorithms, which correlates image intensity with meat thickness and calculates the total volume of meat remaining. The team has established a correlation between transmitted light intensity and meat thickness with an R2 of 0.94. Employing a special illuminated cone and targeted software algorithms, the system can make measurements in under a second and has up to a 90-percent correlation with yield measurements performed manually. This same system is also able to determine the probability of bone chips remaining in the output product. The system is able to determine the presence/absence of clavicle bones with an accuracy of approximately 95 percent and fan bones with an accuracy of approximately 80%. This paper describes in detail the approach and design of the system, results from field testing, and highlights the potential benefits that such a system can provide to the poultry processing industry.

Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat.

PubMed

Cruz-Monterrosa, Rosy G; Reséndiz-Cruz, Verónica; Rayas-Amor, Armando A; López, Marcos; la Lama, Genaro C Miranda-de

2017-01-01

In emergent economies and developing countries of Africa, Asia and Latin America, the major cause for carcass rejection from the international market is bruising; nevertheless, many of these carcases are destined to local markets and meat processing industries for human consumption. Therefore, the aim of the present study was to assess the effect of bruised meat on pH, microbiologic count and biogenic amine (BA) profiles along 21 days of ageing (sampling 1st, 7th, 14th and 21st day) with two packaging method (plastic bag vs vacuum) at 4 °C. A total of 50 bruised carcasses were sampled from 1000 young bulls (Brown Swiss X Zebu) of 18-24 months old and an average live weight of 450 ± 66 kg. The results showed significant differences between packaging systems and bruised vs non-bruised meat. The bruised meat caused higher biogenic amine concentrations than did non-bruised meat. We conclude that bruised meat favoured increments of biogenic amine concentrations, even more than did non-bruised meat. The plastic bag + vacuum system limited the increments of BA concentration during storage time therefore it improved shelf life of meat. These results emphasized the importance of implementing best management practices during pre-slaughter operations of cattle in order to reduce a possible risk factor for bruised meat.

Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat.

PubMed

Qu, Daofeng; Zhou, Xu; Yang, Feng; Tian, Shiyi; Zhang, Xiaojun; Ma, Lin; Han, Jianzhong

2017-06-01

A fast, sensitive and effective method based on the blood biochemical parameters for the detection of PSE meat was developed in this study. A total of 200 pigs were slaughtered in the same slaughterhouse. Meat quality was evaluated by measuring pH, electrical conductivity and color at 45min, 2h and 24h after slaughtering in M. longissimus thoracis et lumborum (LD). Blood biochemical parameters were determined in blood samples collected during carcass bleeding. Principal component analysis (PCA) biplot showed that high levels of exsanguination Creatine Kinase, Lactate Dehydrogenase, Aspertate aminotransferase, blood glucose and lactate were associated with the PSE meat, and the five biochemical parameters were found to be good indicators of PSE meat Discriminant function analysis (DFA) was able to clearly identify PSE meat using the five biochemical parameters as input data, and the class model is an effective diagnostic tool in pigs which can be used to detect the PSE meat and reduce economic loss for the company. Copyright © 2017 Elsevier Ltd. All rights reserved.

Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies.

PubMed

Lee, Jung Eun; McLerran, Dale F; Rolland, Betsy; Chen, Yu; Grant, Eric J; Vedanthan, Rajesh; Inoue, Manami; Tsugane, Shoichiro; Gao, Yu-Tang; Tsuji, Ichiro; Kakizaki, Masako; Ahsan, Habibul; Ahn, Yoon-Ok; Pan, Wen-Harn; Ozasa, Kotaro; Yoo, Keun-Young; Sasazuki, Shizuka; Yang, Gong; Watanabe, Takashi; Sugawara, Yumi; Parvez, Faruque; Kim, Dong-Hyun; Chuang, Shao-Yuan; Ohishi, Waka; Park, Sue K; Feng, Ziding; Thornquist, Mark; Boffetta, Paolo; Zheng, Wei; Kang, Daehee; Potter, John; Sinha, Rashmi

2013-10-01

Total or red meat intake has been shown to be associated with a higher risk of mortality in Western populations, but little is known of the risks in Asian populations. We examined temporal trends in meat consumption and associations between meat intake and all-cause and cause-specific mortality in Asia. We used ecological data from the United Nations to compare country-specific meat consumption. Separately, 8 Asian prospective cohort studies in Bangladesh, China, Japan, Korea, and Taiwan consisting of 112,310 men and 184,411 women were followed for 6.6 to 15.6 y with 24,283 all-cause, 9558 cancer, and 6373 cardiovascular disease (CVD) deaths. We estimated the study-specific HRs and 95% CIs by using a Cox regression model and pooled them by using a random-effects model. Red meat consumption was substantially lower in the Asian countries than in the United States. Fish and seafood consumption was higher in Japan and Korea than in the United States. Our pooled analysis found no association between intake of total meat (red meat, poultry, and fish/seafood) and risks of all-cause, CVD, or cancer mortality among men and women; HRs (95% CIs) for all-cause mortality from a comparison of the highest with the lowest quartile were 1.02 (0.91, 1.15) in men and 0.93 (0.86, 1.01) in women. Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries.

Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbits.

PubMed

Dalle Zotte, A; Szendrő, K; Gerencsér, Zs; Szendrő, Zs; Cullere, M; Odermatt, M; Radnai, I; Matics, Zs

2015-12-01

The aim of the study was to examine the effects of genotype (Pannon Large × Pannon Ka/Large/or Hungarian Giant × Pannon Ka/Hung), housing system (Cage or small Pen) and hay supplementation (Pellet without or with Hay/P+Hay/) on carcass and meat (Longissimus dorsi/LD/ and hind leg/HL/) quality of growing rabbits. Large rabbits showed higher carcass weights, as well as higher fatness and meatiness compared to Hung rabbits. Caged rabbits were heavier, with higher prevalence of the mid part of the carcass, and showed higher fatness and lower meat toughness than Penned rabbits. Caged rabbits meat was richer in MUFA, but poorer in PUFA and Σ n-6 FA. Hay supplementation impaired carcass weight, carcass fatness, L* and a* color, and lipids content. P+Hay increased the HL meat content of C18:3 n-6 and C20:5 n-3 FA. Overall results offer further information on how alternative breeds, housing systems and feeding strategies can affect carcass traits and meat quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Detection and characterisation of frauds in bovine meat in natura by non-meat ingredient additions using data fusion of chemical parameters and ATR-FTIR spectroscopy.

PubMed

Nunes, Karen M; Andrade, Marcus Vinícius O; Santos Filho, Antônio M P; Lasmar, Marcelo C; Sena, Marcelo M

2016-08-15

Concerns about meat authenticity are increasing recently, due to great fraud scandals. This paper analysed real samples (43 adulterated and 12 controls) originated from criminal networks dismantled by the Brazilian Police. This fraud consisted of injecting solutions of non-meat ingredients (NaCl, phosphates, carrageenan, maltodextrin) in bovine meat, aiming to increase its water holding capacity. Five physico-chemical variables were determined, protein, ash, chloride, sodium, phosphate. Additionally, infrared spectra were recorded. Supervised classification PLS-DA models were built with each data set individually, but the best model was obtained with data fusion, correctly detecting 91% of the adulterated samples. From this model, a variable selection based on the highest VIPscores was performed and a new data fusion model was built with only one chemical variable, providing slightly lower predictions, but a good cost/performance ratio. Finally, some of the selected infrared bands were specifically associated to the presence of adulterants NaCl, tripolyphosphate and carrageenan. Copyright © 2016 Elsevier Ltd. All rights reserved.

Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study.

PubMed

Etemadi, Arash; Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Inoue-Choi, Maki; Dawsey, Sanford M; Abnet, Christian C

2017-05-09

Objective  To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality. Design  Population based cohort study. Setting  Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011. Participants  536 969 AARP members aged 50-71 at baseline. Exposures  Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories. Main outcome measure  Mortality from any cause during follow-up. Results  An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake. Conclusions  The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

Toxicological issues associated with production and processing of meat.

PubMed

Püssa, Tõnu

2013-12-01

Meat is a very complex and continuously changing ex vivo system of various high- and low-molecular substances that can be used for satisfying needs of the human organism for metabolic energy, building material and fulfilling of the other vital functions. A great majority of these substances are useful and safe for the consumer. Yet, meat and meat products may always contain substances exerting detrimental effects to the consumer's organism. The present paper is a literature review of the most important potentially toxic substances found in meat and meat products; their classification, ways of getting into the meat or formation during meat processing, undesirable physiological outcomes and biochemical mechanisms of their toxic effects, and methods for reduction of these responses. Copyright © 2013 Elsevier Ltd. All rights reserved.

Enzymatic catalysis treatment method of meat industry wastewater using lacasse.

PubMed

Thirugnanasambandham, K; Sivakumar, V

2015-01-01

The process of meat industry produces in a large amount of wastewater that contains high levels of colour and chemical oxygen demand (COD). So they must be pretreated before their discharge into the ecological system. In this paper, enzymatic catalysis (EC) was adopted to treat the meat wastewater. Box-Behnken design (BBD), an experimental design for response surface methodology (RSM), was used to create a set of 29 experimental runs needed for optimizing of the operating conditions. Quadratic regression models with estimated coefficients were developed to describe the colour and COD removals. The experimental results show that EC could effectively reduce colour (95 %) and COD (86 %) at the optimum conditions of enzyme dose of 110 U/L, incubation time of 100 min, pH of 7 and temperature of 40 °C. RSM could be effectively adopted to optimize the operating multifactors in complex EC process.

Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

PubMed Central

de Barros, Jefferson C.; da Conceição, Maria Lúcia; Neto, Nelson Justino Gomes; da Costa, Ana Caroliny Vieira; de Souza, Evandro Leite

2012-01-01

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05) anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or lactic acid presented a smaller anti-staphylococcal effect in meat in comparison to meat broth. No significant difference (p>0.05) was found for the microbial counts in meat treated with each antimicrobial alone or in mixture. These results could arise as an interesting approach for the improvement of food preservation using more natural procedures, considering the current demand of consumer and sensory quality of foods. PMID:24031936

Red meat consumption and risk of heart failure in male physicians.

PubMed

Ashaye, A; Gaziano, J; Djoussé, L

2011-12-01

Heart failure (HF) remains a major public health issue. Red meat and dietary heme iron have been associated with an increased risk of coronary heart disease and hypertension, two major risk factors for HF. However, it is not known whether red meat intake influences the risk of HF. We therefore examined the association between red meat consumption and incident HF. We prospectively studied 21,120 apparently healthy men (mean age 54.6 y) from the Physicians' Health Study (1982-2008). Red meat was assessed by an abbreviated food questionnaire and incident HF was ascertained through annual follow-up questionnaires. We used Cox proportional hazard models to estimate hazard ratios. In a multivariable model, there was a positive and graded relation between red meat consumption and HF [hazard ratio (95% CI) of 1.0 (reference), 1.02 (0.85-1.22), 1.08 (0.90-1.30), 1.17 (0.97-1.41), and 1.24 (1.03-1.48) from the lowest to the highest quintile of red meat, respectively (p for trend 0.007)]. This association was observed for HF with (p for trend 0.035) and without (p for trend 0.038) antecedent myocardial infarction. Our data suggest that higher intake of red meat is associated with an increased risk of HF. Published by Elsevier B.V.

Control of human pathogenic Yersinia enterocolitica in minced meat: Comparative analysis of different interventions using a risk assessment approach.

PubMed

Van Damme, I; De Zutter, L; Jacxsens, L; Nauta, M J

2017-06-01

This study aimed to evaluate the effect of different processing scenarios along the farm-to-fork chain on the contamination of minced pork with human pathogenic Y. enterocolitica. A modular process risk model (MPRM) was used to perform the assessment of the concentrations of pathogenic Y. enterocolitica in minced meat produced in industrial meat processing plants. The model described the production of minced pork starting from the contamination of pig carcasses with pathogenic Y. enterocolitica just before chilling. The endpoints of the assessment were (i) the proportion of 0.5 kg minced meat packages that contained pathogenic Y. enterocolitica and (ii) the proportion of 0.5 kg minced meat packages that contained more than 10³ pathogenic Y. enterocolitica at the end of storage, just before consumption of raw pork or preparation. Comparing alternative scenarios to the baseline model showed that the initial contamination and different decontamination procedures of carcasses have an important effect on the proportion of highly contaminated minced meat packages at the end of storage. The addition of pork cheeks and minimal quantities of tonsillar tissue into minced meat also had a large effect on the endpoint estimate. Finally, storage time and temperature at consumer level strongly influenced the number of highly contaminated packages. Copyright © 2016 Elsevier Ltd. All rights reserved.

Model systems for leather research and beyond

USDA-ARS?s Scientific Manuscript database

Animal hides and skins, the most valuable byproducts of the meat industry, are raw material for the leather, biomaterials, gelatin and glue industries. Each of these industries modifies its processing methods as concerns over safety, the environment or economics arise. Processing changes are general...

Meat intake is not associated with risk of non-Hodgkin lymphoma in a large prospective cohort of U.S. men and women.

PubMed

Daniel, Carrie R; Sinha, Rashmi; Park, Yikyung; Graubard, Barry I; Hollenbeck, Albert R; Morton, Lindsay M; Cross, Amanda J

2012-06-01

Meat intake has been inconsistently associated with risk of non-Hodgkin lymphoma (NHL), a heterogeneous group of malignancies of the lymphoid tissue etiologically linked to immunomodulatory factors. In a large U.S. cohort, we prospectively investigated several biologically plausible mechanisms related to meat intake, including meat-cooking and meat-processing compounds, in relation to NHL risk by histologic subtype. At baseline (1995-1996), participants of the NIH-AARP Diet and Health Study completed a diet and lifestyle questionnaire (n = 492,186), and a subcohort (n = 302,162) also completed a questionnaire on meat-cooking methods and doneness levels. Over a mean of 9 y of follow-up, we identified 3611 incident cases of NHL. In multivariable Cox proportional hazards regression models, we found no association between intake of red meat, processed meat, fish, poultry, heme iron, nitrite, nitrate, animal fat, or protein and NHL risk. MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline), heterocyclic amines formed in meats cooked to well done at high temperatures, were inversely associated with chronic lymphocytic leukemia/small lymphocytic lymphoma [n = 979; HR (95% CI) for the highest vs. lowest quintile of intake: 0.73 (0.55, 0.96) and 0.77 (0.61, 0.98), respectively]. In this large U.S. cohort, meat intake was not associated with NHL or any histologic subtypes of NHL. Contrary to findings in animal models and other cancer sites, meat-cooking and -processing compounds did not increase NHL risk.

Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.

PubMed

Mateo, Rafael; Baos, Ana R; Vidal, Dolors; Camarero, Pablo R; Martinez-Haro, Monica; Taggart, Mark A

2011-01-14

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. 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. 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.

Production traits of artificially and naturally hatched geese in intensive and free-range systems - II: slaughter, carcass and meat quality traits.

PubMed

Boz, M A; Sarıca, M; Yamak, U S

2017-04-01

1. This study investigates the slaughter, carcass and meat quality traits of artificially and naturally hatched geese in intensive and free-range production systems. 2. The study was conducted with 114 naturally hatched and 102 artificially hatched geese. From each replicate of the intensive and free-range systems, one female and one male goose were slaughtered at the ages of 14, 16 and 18 weeks (a total of 32 geese per slaughter week). 3. Artificially hatched geese had higher slaughter weights (5280 vs. 4404 g), carcass weights (3520 vs. 2863), dressing percentages (66.6-65.2% vs. 65.0-63.6%) and carcass part, feather and edible inner organ weights. The ratio of both edible inner organs and abdominal fat was higher in naturally hatched geese. Breast meat L*, a* and pH values and thigh meat dry matter values were higher in artificially hatched geese, whereas thigh meat b* and pH values were higher in naturally hatched geese. 4. Intensively reared geese had higher slaughter weights (4900 vs. 4783 g), carcass weights (3253 vs. 3130 g) and abdominal fat weights (280 vs. 250 g), as well as higher dressing percentages (66.3-64.9% vs. 65.3-63.9%). Breast meat b* and thigh meat L* values were higher in the intensive system, while breast and thigh pH values, dripping loss and cooking loss were higher in the free-range system. Water-holding capacity was higher in the intensive system. 5. In conclusion, artificially hatched, intensively reared geese had the highest slaughter weights; however, both artificially and naturally hatched geese raised in a free-range system reached acceptable slaughter weights and can thus be recommended for use with this type of production system.

Close-To-Practice Assessment Of Meat Freshness With Metal Oxide Sensor Microarray Electronic Nose

DOE Office of Scientific and Technical Information (OSTI.GOV)

Musatov, V. Yu.; Sysoev, V. V.; Sommer, M.

In this report we estimate the ability of KAMINA e-nose, based on a metal oxide sensor (MOS) microarray and Linear Discriminant Analysis (LDA) pattern recognition, to evaluate meat freshness. The received results show that, 1) one or two exposures of standard meat samples to the e-nose are enough for the instrument to recognize the fresh meat prepared by the same supplier with 100% probability; 2) the meat samples of two kinds, stored at 4 deg. C and 25 deg. C, are mutually recognized at early stages of decay with the help of the LDA model built independently under the e-nosemore » training to each kind of meat; 3) the 3-4 training cycles of exposure to meat from different suppliers are necessary for the e-nose to build a reliable LDA model accounting for the supplier factor. This study approves that the MOS e-nose is ready to be currently utilised in food industry for evaluation of product freshness. The e-nose performance is characterized by low training cost, a confident recognition power of various product decay conditions and easy adjustment to changing conditions.« less

Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

NASA Astrophysics Data System (ADS)

Serdaroğlu, M.; Öztürk, B.

2017-09-01

Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.

[Study on the multilevel and longitudinal association between red meat consumption and changes in body mass index, body weight and risk of incident overweight among Chinese adults].

PubMed

Wang, Zhi-hong; Zhang, Bing; Wang, Hui-jun; Zhang, Ji-guo; DU, Wen-wen; Su, Chang; Zhang, Ji; Zhai, Feng-ying

2013-07-01

To examine the longitudinal association between red meat consumption and changes in body mass index(BMI), body weight and overweight risk in Chinese adults. Data from the open, prospective cohort study 'China Health and Nutrition Survey' (CHNS), 18 006 adults(47.5% males)were chosen as the study subjects who participated in at least one wave of survey between 1991 and 2009. Three-level(community-individual-measure occasion) mixed effect modeling was performed to investigate the effect of red meat consumption on BMI, body weight changes and risk of overweight. The average daily red meat intake was assessed using consecutive 3 d 24 h recalls. In general, participants with higher red meat intake appeared to be those with younger age, higher personal income and higher education level, lower physical activities, higher total energy intake, smokers and alcohol drinkers. 3-level mixed-effects linear regression models showed that red meat intake was positively associated with changes in BMI and body weight. Compared to those who consumed no red meat, men and women in the highest quartile of red meat intake showed an increase of 0.17(95% CI:0.08-0.26, P < 0.0001)and 0.12 kg/m(2) (95%CI:0.02-0.22, P < 0.05) on BMI and increase of 596 g (95%CI:329-864, P < 0.0001) and 400 g (95%CI:164-636, P < 0.0001) on body weight, respectively, after adjustment for potential confounders (age, income, education, smoking, alcohol, physical activity level, community urbanization index and total energy intake). After adjustment for above confounders and baseline BMI, results from the 3-level mixed effect logistic model indicated that the odds ratios of being overweight in males and females who had the highest quartile of red meat intake were 1.21 (95%CI:1.01-1.46, P < 0.05)and 1.18(95% CI:1.01-1.37, P < 0.05) in comparison with non-consumers of red meat, respectively. Higher red meat intake was associated with increased BMI and body weight, as well as increased overweight risk.

Visible/near-infrared spectroscopy to predict water holding capacity in broiler breast meat

USDA-ARS?s Scientific Manuscript database

Visible/Near-infrared spectroscopy (Vis/NIRS) was examined as a tool for rapidly determining water holding capacity (WHC) in broiler breast meat. Both partial least squares (PLS) and principal component analysis (PCA) models were developed to relate Vis/NIRS spectra of 85 broiler breast meat sample...

Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems.

PubMed

Hou, Li; Xie, Jianchun; Zhao, Jian; Zhao, Mengyao; Fan, Mengdie; Xiao, Qunfei; Liang, Jingjing; Chen, Feng

2017-10-01

To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose-glycine systems, model reactions with synthesized initial Maillard intermediates, Gly-Amadori, TTCA (2-threityl-thiazolidine-4-carboxylic acids) and Cys-Amadori, were investigated. Relative relativities were characterized by spectrophotometrically monitoring the development of colorless degradation intermediates and browning reaction products. Aroma compounds formed were determined by solid-phase microextraction combined with GC-MS and GC-olfactometry. Gly-Amadori showed the fastest reaction followed by Cys-Amadori then TTCA. Free glycine accelerated reaction of TTCA, whereas cysteine inhibited that of Gly-Amadori due to association forming relatively stable thiazolidines. Cys-Amadori/Gly had the highest reactivity in development of both meaty flavors and brown products. TTCA/Gly favored yielding meaty flavors, whereas Gly-Amadori/Cys favored generation of brown products. Conclusively, initial formation of TTCA and pathway involving TTCA with glycine were more applicable to efficiently produce processed-meat flavorings in a cysteine-xylose-glycine system. Copyright © 2017 Elsevier Ltd. All rights reserved.

Meat quality characteristics of Turkish indigenous Hair goat kids reared under traditional extensive production system: effects of slaughter age and gender.

PubMed

Toplu, Hayriye Deger Oral; Goksoy, Ergun Omer; Nazligul, Ahmet; Kahraman, Tolga

2013-08-01

Meat quality characteristics of Turkish indigenous Hair goat kids reared under an extensive production system were investigated in this study. A total of 60 Hair goat kids (30 females and 30 males) were slaughtered at 3, 6, 9, and 12 months of ages. Slaughter age significantly affected meat quality characteristics. Cooking loss (P < 0.01) and shear force value (P < 0.001) increased with age. Meat color became darker red with increasing slaughter age (P < 0.001). The percentage of fat of musculus (M.) semimembranosus increased with age (P < 0.01). The percentage of saturated fatty acids was significantly higher (P < 0.01), whereas the percentage of unsaturated fatty acids was lower (P < 0.001) in the M. longissimus dorsi of the kids slaughtered at 3 months of age than those in the other age groups. The females had higher intramuscular fat than that in males (P < 0.001) and meat from male kids contained a higher percentage of polyunsaturated fatty acid than that from females (P < 0.01). In conclusion, meat from Hair kids slaughtered between 3 and 9 months of ages had better quality than those slaughtered at the other ages and also meat from male kids had better quality than those female kids slaughtered at the same age under extensive production system.

Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces.

PubMed

Cutter, C N; Siragusa, G R

1998-07-01

In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex) and applied to meat surfaces as a way of inhibiting the meat spoilage organism, Brochothrix thermosphacta during extended refrigerated storage. In experiment 1, pre-rigor lean beef carcass tissue (BCT) was inoculated with B. thermosphacta, left untreated (U), treated with 10 micrograms ml-1 nisin (N), Fibrimex (F) or Fibrimex containing 10 micrograms ml-1 nisin (FN), held aerobically at 4 degrees C for up to 7 d, and populations of B. thermosphacta and nisin activity determined. Experiment 2 determined the effects of the same treatments but on post-rigor, frozen and thawed lean BCT that was inoculated, vacuum-packaged, and stored at 4 degrees C for up to 14 d. In both experiments, N- and FN-treated tissues exhibited significantly lower populations of B. thermosphacta compared to U- and F-treated tissues, for the duration of refrigerated storage. Nisin activity was detected up to 7 d in N- and FN-treated samples from experiment 1. However, activity was detected only to days 0 and 2 in FN- and N-treated samples, respectively, from experiment 2. These studies indicate that the addition of a bacteriocin to a meat binding system and application to meat surfaces may be useful in reducing undesirable bacteria in restructured meat products.

Assessing the performance of Clostridium perfringens cooling models for cooked, uncured meat and poultry products

USDA-ARS?s Scientific Manuscript database

Heat-resistant spores of C. perfringens may germinate and multiply in cooked meat and poultry products if the rate and extent of cooling does not occur in a timely manner. Therefore, six cooling models (PMP 7.0 broth model; PMIP Uncured Beef, Chicken, and Pork Models; Smith-Schaffner (version 3); a...

Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies123

PubMed Central

Lee, Jung Eun; McLerran, Dale F; Rolland, Betsy; Chen, Yu; Grant, Eric J; Vedanthan, Rajesh; Inoue, Manami; Tsugane, Shoichiro; Gao, Yu-Tang; Tsuji, Ichiro; Kakizaki, Masako; Ahsan, Habibul; Ahn, Yoon-Ok; Pan, Wen-Harn; Ozasa, Kotaro; Yoo, Keun-Young; Sasazuki, Shizuka; Yang, Gong; Watanabe, Takashi; Sugawara, Yumi; Parvez, Faruque; Kim, Dong-Hyun; Chuang, Shao-Yuan; Ohishi, Waka; Park, Sue K; Feng, Ziding; Thornquist, Mark; Boffetta, Paolo; Zheng, Wei; Kang, Daehee; Potter, John; Sinha, Rashmi

2013-01-01

Background: Total or red meat intake has been shown to be associated with a higher risk of mortality in Western populations, but little is known of the risks in Asian populations. Objective: We examined temporal trends in meat consumption and associations between meat intake and all-cause and cause-specific mortality in Asia. Design: We used ecological data from the United Nations to compare country-specific meat consumption. Separately, 8 Asian prospective cohort studies in Bangladesh, China, Japan, Korea, and Taiwan consisting of 112,310 men and 184,411 women were followed for 6.6 to 15.6 y with 24,283 all-cause, 9558 cancer, and 6373 cardiovascular disease (CVD) deaths. We estimated the study-specific HRs and 95% CIs by using a Cox regression model and pooled them by using a random-effects model. Results: Red meat consumption was substantially lower in the Asian countries than in the United States. Fish and seafood consumption was higher in Japan and Korea than in the United States. Our pooled analysis found no association between intake of total meat (red meat, poultry, and fish/seafood) and risks of all-cause, CVD, or cancer mortality among men and women; HRs (95% CIs) for all-cause mortality from a comparison of the highest with the lowest quartile were 1.02 (0.91, 1.15) in men and 0.93 (0.86, 1.01) in women. Conclusions: Ecological data indicate an increase in meat intake in Asian countries; however, our pooled analysis did not provide evidence of a higher risk of mortality for total meat intake and provided evidence of an inverse association with red meat, poultry, and fish/seafood. Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries. PMID:23902788

Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems

NASA Astrophysics Data System (ADS)

O'Grady, Michael N.; Kerry, Joseph P.

Preservative packaging of meat and meat products should maintain acceptable appearance, odour and flavour and should delay the onset of microbial spoilage. Typically fresh red meats are placed on trays and over-wrapped with an oxygen permeable film or alternatively, meats are stored in modified atmosphere packages (MAP) containing high levels of oxygen and carbon dioxide (80% O2:20% CO2) (Georgala & Davidson, 1970). Cooked meats are usually stored in 70% N2:30% CO2 (Smiddy, Papkovsky, & Kerry, 2002). The function of oxygen in MAP is to maintain acceptable fresh meat colour and carbon dioxide inhibits the growth of spoilage bacteria (Seideman & Durland, 1984). Nitrogen is used as an inert filler gas either to reduce the proportions of the other gases or to maintain the pack shape (Bell & Bourke, 1996).

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.

Red meat consumption and risk of heart failure in male physicians

PubMed Central

Ashaye, A; Gaziano, J; Djoussé, L

2010-01-01

Background and Aims Heart failure (HF) remains a major public health issue. Red meat and dietary heme iron have been associated with an increased risk of coronary heart disease and hypertension, two major risk factors for HF. However, it is not known whether red meat intake influences the risk of HF. We therefore examined the association between red meat consumption and incident HF. Methods and Results We prospectively studied 21,120 apparently healthy men (mean age 54.6 y) from the Physicians’ Health Study (1982–2008). Red meat was assessed by an abbreviated food questionnaire and incident HF was ascertained through annual follow-up questionnaires. We used Cox proportional hazard models to estimate hazard ratios. In a multivariable model, there was a positive and graded relation between red meat consumption and HF [hazard ratio (95% CI) of 1.0 (reference), 1.02 (0.85–1.22), 1.08 (0.90–1.30), 1.17 (0.97–1.41), and 1.24 (1.03–1.48) from the lowest to the highest quintile of red meat, respectively (p for trend 0.007)]. This association was observed for HF with (p for trend 0. 035) and without (p for trend 0.038) antecedent myocardial infarction. Conclusion Our data suggest that higher intake of red meat is associated with an increased risk of HF. PMID:20675107

An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

PubMed Central

Alahakoon, Amali U.; Jo, Cheorun

2016-01-01

Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review. PMID:27194920

An Overview of Meat Industry in Sri Lanka: A Comprehensive Review.

PubMed

Alahakoon, Amali U; Jo, Cheorun; Jayasena, Dinesh D

2016-01-01

Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

Energetic consequences of thermal and nonthermal food processing

PubMed Central

Carmody, Rachel N.; Weintraub, Gil S.; Wrangham, Richard W.

2011-01-01

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods. PMID:22065771

Energetic consequences of thermal and nonthermal food processing.

PubMed

Carmody, Rachel N; Weintraub, Gil S; Wrangham, Richard W

2011-11-29

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods.

Meat consumption, heterocyclic amines and colorectal cancer risk: the Multiethnic Cohort Study.

PubMed

Ollberding, Nicholas J; Wilkens, Lynne R; Henderson, Brian E; Kolonel, Laurence N; Le Marchand, Loïc

2012-10-01

Greater consumption of red and processed meat has been associated with an increased risk of colorectal cancer in several recent meta-analyses. Heterocyclic amines (HCAs) have been hypothesized to underlie this association. In this prospective analysis conducted within the Multiethnic Cohort Study, we examined whether greater consumption of total, red or processed meat was associated with the risk of colorectal cancer among 165,717 participants who completed a detailed food frequency questionnaire at baseline. In addition, we examined whether greater estimated intake of HCAs was associated with the risk of colorectal cancer among 131,763 participants who completed a follow-up questionnaire that included a meat-cooking module. A total of 3,404 and 1,757 invasive colorectal cancers were identified from baseline to the end of follow-up and from the date of administration of the meat-cooking module to the end of follow-up, respectively. Proportional hazard models were used to estimate basic and multivariable-adjusted relative risks (RRs) and 95% confidence intervals for colorectal cancer associated with dietary exposures. In multivariable models, no association with the risk of colorectal cancer was detected for density-adjusted total meat (RR(Q5 vs. Q1) = 0.93 [0.83-1.05]), red meat (RR = 1.02 [0.91-1.16]) or processed meat intake (RR = 1.06 [0.94-1.19]) or for total (RR = 0.90 [0.76-1.05]) or specific HCA intake whether comparing quintiles of dietary exposure or using continuous variables. Although our results do not support a role for meat or for HCAs from meat in the etiology of colorectal cancer, we cannot rule out the possibility of a modest effect. Copyright © 2012 UICC.

Meat Consumption, Heterocyclic Amines, and Colorectal Cancer Risk: The Multiethnic Cohort Study

PubMed Central

Ollberding, Nicholas J.; Wilkens, Lynne R.; Henderson, Brian E.; Kolonel, Laurence N.; Le Marchand, Loïc

2012-01-01

Greater consumption of red and processed meat has been associated with an increased risk of colorectal cancer in several recent meta-analyses. Heterocyclic amines (HCAs) have been hypothesized to underlie this association. In this prospective analysis conducted within the Multiethnic Cohort Study, we examined whether greater consumption of total, red, or processed meat was associated with the risk of colorectal cancer among 165,717 participants who completed a detailed food frequency questionnaire at baseline. In addition, we examined whether greater estimated intake of HCAs was associated with the risk of colorectal cancer among 131,763 participants who completed a follow-up questionnaire that included a meat-cooking module. A total of 3,404 and 1,757 invasive colorectal cancers were identified from baseline to the end of follow-up, and from the date of administration of the meat-cooking module to the end of follow-up, respectively. Proportional hazards models were used to estimate basic and multivariable-adjusted relative risks (RRs) and 95% confidence intervals (CIs) for colorectal cancer associated with dietary exposures. In multivariable models, no association with the risk of colorectal cancer was detected for density-adjusted total meat (RRQ5 vs Q1=0.93 [0.83–1.05]), red meat (RR =1.02 [0.91–1.16]), or processed meat intake (RR =1.06 [0.94–1.19]), or for total (RR =0.90 [0.76–1.05]) or specific HCA intake whether comparing quintiles of dietary exposure or using continuous variables. Although our results do not support a role for meat or for HCAs from meat in the etiology of colorectal cancer, we cannot rule out the possibility of a modest effect. PMID:22438055

Intermingled Klebsiella pneumoniae Populations Between Retail Meats and Human Urinary Tract Infections.

PubMed

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

2015-09-15

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. 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. 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. 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. © The Author 2015. Published by Oxford University Press on behalf of the Infectious Diseases Society of America.

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

Modeling Commercial Freshwater Turtle Production on US Farms for Pet and Meat Markets

PubMed Central

Mali, Ivana; Wang, Hsiao-Hsuan; Grant, William E.; Feldman, Mark; Forstner, Michael R. J.

2015-01-01

Freshwater turtles are being exploited for meat, eggs, traditional medicine, and pet trade. As a response, turtle farming became a booming aquaculture industry in the past two decades, specifically in the southeastern states of the United States of America (US) and across Southeast Asia. However, US turtle farms are currently producing turtles only for the pet trade while commercial trappers remain focused on catching the largest individuals from the wild. In our analyses we have created a biological and economic model that describes farming operations on a representative turtle farm in Louisiana. We first modeled current production of hatchling and yearling red-eared slider turtles (Trachemys scripta elegans) (i.e., traditional farming) for foreign and domestic pet markets, respectively. We tested the possibility of harvesting adult turtles from the breeding stock for sale to meat markets to enable alternative markets for the farmers, while decreasing the continued pressures on wild populations (i.e., non-traditional farming). Our economic model required current profit requirements of ~$13/turtle or ~$20.31/kg of meat from non-traditional farming in order to acquire the same profit as traditional farming, a value which currently exceeds market values of red-eared sliders. However, increasing competition with Asian turtle farms and decreasing hatchling prices may force the shift in the US toward producing turtles for meat markets. In addition, our model can be modified and applied to more desirable species on the meat market once more knowledge is acquired about species life histories and space requirements under farmed conditions. PMID:26407157

Modeling Commercial Freshwater Turtle Production on US Farms for Pet and Meat Markets.

PubMed

Mali, Ivana; Wang, Hsiao-Hsuan; Grant, William E; Feldman, Mark; Forstner, Michael R J

2015-01-01

Freshwater turtles are being exploited for meat, eggs, traditional medicine, and pet trade. As a response, turtle farming became a booming aquaculture industry in the past two decades, specifically in the southeastern states of the United States of America (US) and across Southeast Asia. However, US turtle farms are currently producing turtles only for the pet trade while commercial trappers remain focused on catching the largest individuals from the wild. In our analyses we have created a biological and economic model that describes farming operations on a representative turtle farm in Louisiana. We first modeled current production of hatchling and yearling red-eared slider turtles (Trachemys scripta elegans) (i.e., traditional farming) for foreign and domestic pet markets, respectively. We tested the possibility of harvesting adult turtles from the breeding stock for sale to meat markets to enable alternative markets for the farmers, while decreasing the continued pressures on wild populations (i.e., non-traditional farming). Our economic model required current profit requirements of ~$13/turtle or ~$20.31/kg of meat from non-traditional farming in order to acquire the same profit as traditional farming, a value which currently exceeds market values of red-eared sliders. However, increasing competition with Asian turtle farms and decreasing hatchling prices may force the shift in the US toward producing turtles for meat markets. In addition, our model can be modified and applied to more desirable species on the meat market once more knowledge is acquired about species life histories and space requirements under farmed conditions.

Free range and deep litter poultry production systems: effect on performance, carcass yield and meat composition of cockerel chickens.

PubMed

Sogunle, Olajide Mark; Olaniyi, Olagoke Ayobami; Egbeyale, Lawrence Tokunbo; Akinola, Olufemi Sunday; Shittu, Taofeek A; Abiola, Samuel Soladoye; Ladokun, Abimbola O; Sobayo, Richard Abayomi

2013-01-01

This study was carried out on 150 cockerel chickens each of Harco Black and Novogen strains to determine their performance, carcass yield and meat composition on free range and deep litter production systems. The birds were brooded for 4 weeks and thereafter allotted to the different production systems for a period of 12 weeks. Each production system was allotted 150 chicks (75 chicks per strain) with three replicates of 25 chicks. The birds on deep litter production system were fed ad libitum while each bird on free range was fed 50 % of its daily feed requirement. On the 84 th day, a total of 36 birds were randomly selected for analysis of the carcass yield and meat composition. The data generated were subjected to a two-way analysis of variance in a 2 × 2 factorial experimental arrangement. Novogen strain consumed less feed (P < 0.05) on free range and had the best feed/gain (2.72). A higher (P < 0.05) shear force value (3.74 N) was obtained in the thigh muscle for birds on free range. The tibia proximal length and breadth, and tibia distal length and breadth were significantly (P < 0.05) affected by the production systems and strains. On free range, Harco black had more meat (85.69 g) than bone (18.07 g) in the breast while Novogen had the lowest meat/bone (2.38). Conclusively, Novogen strain should be raised on free range for a better performance in terms of feed/gain, but for higher meat composition, Harco black is a better strain.

Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

PubMed Central

Choe, Juhui; Kim, Hyun-Wook; Farouk, Mustafa M.; Brad Kim, Yuan H.

2017-01-01

Objective The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods Lamb loins (M. longissimus lumborum, n = 25) were aged at −1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat. PMID:28183171

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

PubMed

Jiménez-Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M; Ruiz-Capillas, Claudia

2017-06-14

Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.

A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries).

PubMed

Kadim, I T; Mahgoub, O; Purchas, R W

2008-11-01

The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. This is because of its unique physiological characteristics, including a great tolerance to high temperatures, solar radiation, water scarcity, rough topography and poor vegetation. The average birth weight of camels is about 35kg, but it varies widely between regions, breeds and within the same breed. The meat producing ability of camels is limited by modest growth rates (500g/day). However, camels are mostly produced under traditional extensive systems on poor levels of nutrition and are mostly slaughtered at older ages after a career in work, racing or milk production. Camels reach live weights of about 650kg at 7-8 years of age, and produce carcass weights ranging from 125 to 400kg with dressing-out percentage values from 55% to 70%. Camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore halves (cranial to rib 13) significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for humans. Camel meat has been described as raspberry red to dark brown in colour and the fat of the camel meat is white. Camel meat is similar in taste and texture to beef. The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels. Recently, camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisplinary research into efficient production systems, and improved meat technology and marketing.

Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White x Landrace pigs finished intensively or in free-range conditions.

PubMed

Almeida, J; Bressan, M C; Santos-Silva, J; Moreira, O; Bettencourt, C; Gama, L T

2018-05-15

Iberian (IB, n=60) and crossbred Large White*Landrace (F1, n=58) pigs were slaughtered at 160 kg, after finishing under intensive conditions or on pasture and acorns. The study was carried out as a factorial arrangement of treatments, and physicochemical properties and sensory attributes of meat were assessed in L. thoracis samples. Physical characteristics included the assessment of drip loss, cooking loss, shear force and color coordinates in meat samples processed at 2 d and 9 d post mortem. The interactions of genetic group and finishing system were significant (P<0.05) for cooking loss in meat aged for 9 d and for sensorial tenderness and global acceptability of meat, but none of the other physicochemical, color coordinates and sensory variables analyzed showed a significant interaction. Genetic group was the main factor influencing the variables analyzed, with a major (P<0.01) influence on all meat physicochemical characteristics and sensory attributes. Relative to F1 pigs, the IB produced meat with higher IMF content and marbling score, more appealing color coordinates, lower shear force and higher sensorial tenderness. The finishing systems affected (P<0.05) most physical characteristics, but not chemical composition of meat and their impact on sensory properties was small. The tenderness, juiciness and global acceptability of meat were much higher in IB, and flavor was also more desirable, but the difference was smaller. The differences in sensory properties between meats originating from the 2 genetic groups were largely explained by the higher fat deposition in IB pigs, such that a higher level of marbling was positively associated with all the sensory attributes evaluated. Ageing meat for up to 9 d post mortem benefited pork quality, improving meat tenderness and color, particularly in crossbred pigs and those finished intensively.

Meat and meat products – analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF)

PubMed

Kononiuk, Anna D.; Karwowska, Małgorzata

The key tool used in the European Union in order to eliminate the risks associated with the consumption of potentially hazardous food is RASFF - Rapid Alert System for Food and Feed Safety. The RASFF was established to increase accountability and strengthening cooperation between states of the European Union in the field of food safety control. The aim of this study was to explore the trends and temporal and spatial distribution of notifications on food safety hazards between January 2011 and December 2015 with a special emphasis on meat and meat products on the basis of notification from RASFF. The study analyzed notifications on the annual reports of the RASFF published by the European Commission and requests added to the portal RASFF in the period 01.01.2011 - 31.12.2015 on the category of “meat and meat products (other than poultry) and “poultry meat and poultry meat products”. Analysis included detailed information on each notification, such as the classification and date, hazard category, notifying country, country origin. The most common classifications of notification were ‘alert’ and ‘border rejection’. Generally, basis of this notifications were ‘company’s own check’ and ‘official control on the market’. Pathogenic microorganisms were the most often hazard of category in which the higher number of notifications concerned with Salmonella spp. Alert notification which is the most dangerous for consumers were the most common type of classification for notifications on ‘meat and meat product’ category. The most of notifications in category ‘poultry meat and poultry meat products’ were the result of border control. Pathogenic microorganisms were the reason for the huge number of notifications in studied product categories. Many of notifications were associated with products which origin countries were outside RASFF member states.

Secular trends in meat and seafood consumption patterns among Chinese adults, 1991-2011.

PubMed

Wang, Z H; Zhai, F Y; Wang, H J; Zhang, J G; Du, W W; Su, C; Zhang, J; Jiang, H R; Zhang, B

2015-02-01

Several studies have suggested differential health effects in relation to different meat composition in Western population. The purpose of the study was to examine secular trends in meat and seafood consumption patterns among Chinese adults between 1991 and 2011. Our longitudinal data are from 21,144 adults aged 18-75 in the China Health and Nutrition Survey, prospective cohort study. We assessed the intakes of meat and subtypes with three 24-h dietary recalls. We conducted multilevel mixed-effect logistic and linear regression models to examine meat consumption dynamics. The proportions of Chinese adults who consumed red meat, poultry and seafood increased from 65.7% in 1991 to 86.1% in 2011, from 7.5 to 20.9% and from 27.4 to 37.8%, respectively. With rapid decrease in meat intakes since 2009, the intakes of total meat, red meat, poultry and seafood among their consumers were 86.7 g/day, 86.4 g/day, 71.0 g/day and 70.3 g/day in 2011, respectively, which were just slightly higher compared with those in 1991. Fatty fresh pork has been predominantly component of total meat overtime, which consituted 54.0% of total meat intake, 80.0% of fresh red meat intake and 98.7% of fatty fresh red meat intake in 2011. Over the past two decades, meat consumption patterns of Chinese adults have been characterized by having a predominant intake of fatty fresh pork, suboptimal intakes of seafood and increased proportion of adults having excessive intakes of red meat and poultry overtime.

Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies

PubMed Central

Xue, Xiu-Juan; Gao, Qing; Qiao, Jian-Hong; Zhang, Jie; Xu, Cui-Ping; Liu, Ju

2014-01-01

This meta-analysis was to summarize the published studies about the association between red/processed meat consumption and the risk of lung cancer. 5 databases were systematically reviewed, and random-effect model was used to pool the study results and to assess dose-response relationships. Results shown that six cohort studies and twenty eight case-control studies were included in this meat-analysis. The pooled Risk Radios (RR) for total red meat and processed meat were 1.44 (95% CI, 1.29-1.61) and 1.23 (95% CI, 1.10-1.37), respectively. Dose-response analysis revealed that for every increment of 120 grams red meat per day the risk of lung cancer increases 35% and for every increment of 50 grams red meat per day the risk of lung cancer increases 20%. The present dose-response meta-analysis suggested that both red and processed meat consumption showed a positive effect on lung cancer risk. PMID:25035778

An Inexpensive, Stable, and Accurate Relative Humidity Measurement Method for Challenging Environments

PubMed Central

Zhang, Wei; Ma, Hong; Yang, Simon X.

2016-01-01

In this research, an improved psychrometer is developed to solve practical issues arising in the relative humidity measurement of challenging drying environments for meat manufacturing in agricultural and agri-food industries. The design in this research focused on the structure of the improved psychrometer, signal conversion, and calculation methods. The experimental results showed the effect of varying psychrometer structure on relative humidity measurement accuracy. An industrial application to dry-cured meat products demonstrated the effective performance of the improved psychrometer being used as a relative humidity measurement sensor in meat-drying rooms. In a drying environment for meat manufacturing, the achieved measurement accuracy for relative humidity using the improved psychrometer was ±0.6%. The system test results showed that the improved psychrometer can provide reliable and long-term stable relative humidity measurements with high accuracy in the drying system of meat products. PMID:26999161

An Inexpensive, Stable, and Accurate Relative Humidity Measurement Method for Challenging Environments.

PubMed

Zhang, Wei; Ma, Hong; Yang, Simon X

2016-03-18

In this research, an improved psychrometer is developed to solve practical issues arising in the relative humidity measurement of challenging drying environments for meat manufacturing in agricultural and agri-food industries. The design in this research focused on the structure of the improved psychrometer, signal conversion, and calculation methods. The experimental results showed the effect of varying psychrometer structure on relative humidity measurement accuracy. An industrial application to dry-cured meat products demonstrated the effective performance of the improved psychrometer being used as a relative humidity measurement sensor in meat-drying rooms. In a drying environment for meat manufacturing, the achieved measurement accuracy for relative humidity using the improved psychrometer was ±0.6%. The system test results showed that the improved psychrometer can provide reliable and long-term stable relative humidity measurements with high accuracy in the drying system of meat products.

Meat quality and health implications of organic and conventional beef production.

PubMed

Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

2015-02-01

Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.

PubMed

Li, Xiao; Feng, Fang; Gao, Runze; Wang, Lu; Qian, Ye; Li, Chunbao; Zhou, Guanghong

2016-07-01

Pale, soft and exudative (PSE) meat is a quality problem that causes a large economic loss to the pork industry. In the present work, near infrared (NIR) quantification and identification methods were used to investigate the feasibility of differentiating potential PSE meat from normal meat. NIR quantification models were developed to estimate meat pH and colour attributes (L*, a*, b*). Promising results were reported for prediction of muscle pH (R(2) CV  = 70.10%, RPDCV = 1.83) and L* (R(2) CV  = 77.18%, RPDCV = 1.91), but it is still hard to promote to practical application at this level. The Factorisation Method applied to NIR spectra could differentiate potential PSE meat from normal meat at 3 h post-mortem. Correlation analysis showed significant relationship between NIR data and LF-NMR T2 components that were indicative of water distribution and mobility in muscle. PSE meat had unconventionally faster energy metabolism than normal meat, which caused greater water mobility. NIR spectra coupled with the Factorisation Method could be a promising technology to identify potential PSE meat. The difference in the intensity of H2 O absorbance peaks between PSE and normal meat might be the basis of this identification method. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf Extracts in Food Systems and
Against Natural Microflora in Chicken Meat

PubMed Central

Gupta, Sandeep Kumar

2016-01-01

Summary The ability of acetone and ethyl acetate extracts of the leaves of a traditional Indian medicinal plant, Indian borage (Plectranthus amboinicus Benth) to prevent spoilage of artificially inoculated model food systems (cabbage and papaya) and natural microflora of chicken meat was evaluated. These extracts were able to reduce the bacterial counts in all food systems; however, the effective concentration varied with the complexity of the system (cabbage

Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.

PubMed

Pala, Valeria; Krogh, Vittorio; Berrino, Franco; Sieri, Sabina; Grioni, Sara; Tjønneland, Anne; Olsen, Anja; Jakobsen, Marianne Uhre; Overvad, Kim; Clavel-Chapelon, Françoise; Boutron-Ruault, Marie-Christine; Romieu, Isabelle; Linseisen, Jakob; Rohrmann, Sabine; Boeing, Heiner; Steffen, Annika; Trichopoulou, Antonia; Benetou, Vassiliki; Naska, Androniki; Vineis, Paolo; Tumino, Rosario; Panico, Salvatore; Masala, Giovanna; Agnoli, Claudia; Engeset, Dagrun; Skeie, Guri; Lund, Eiliv; Ardanaz, Eva; Navarro, Carmen; Sánchez, Maria-José; Amiano, Pilar; Svatetz, Carlos Alberto Gonzalez; Rodriguez, Laudina; Wirfält, Elisabet; Manjer, Jonas; Lenner, Per; Hallmans, Göran; Peeters, Petra H M; van Gils, Carla H; Bueno-de-Mesquita, H Bas; van Duijnhoven, Fränzel J B; Key, Timothy J; Spencer, Elizabeth; Bingham, Sheila; Khaw, Kay-Tee; Ferrari, Pietro; Byrnes, Graham; Rinaldi, Sabina; Norat, Teresa; Michaud, Dominique S; Riboli, Elio

2009-09-01

A Western diet is associated with breast cancer risk. We investigated the relation of meat, egg, and dairy product consumption with breast cancer risk by using data from the European Prospective Investigation into Cancer and Nutrition (EPIC). Between 1992 and 2003, information on diet was collected from 319,826 women. Disease hazard ratios were estimated with multivariate Cox proportional hazard models. Breast cancer cases (n = 7119) were observed during 8.8 y (median) of follow-up. No consistent association was found between breast cancer risk and the consumption of any of the food groups under study, when analyzed by both categorical and continuous exposure variable models. High processed meat consumption was associated with a modest increase in breast cancer risk in the categorical model (hazard ratio: 1.10; 95% CI: 1.00, 1.20; highest compared with lowest quintile: P for trend = 0.07). Subgroup analyses suggested an association with butter consumption, limited to premenopausal women (hazard ratio: 1.28; 95% CI: 1.06, 1.53; highest compared with lowest quintile: P for trend = 0.21). Between-country heterogeneity was found for red meat (Q statistic = 18.03; P = 0.05) and was significantly explained (P = 0.023) by the proportion of meat cooked at high temperature. We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk.

The development of 3D food printer for printing fibrous meat materials

NASA Astrophysics Data System (ADS)

Liu, C.; Ho, C.; Wang, J.

2018-01-01

In this study, 3-D food printer was developed by integrating 3D printing technology with fibrous meat materials. With the help of computer-aided design and computer animation modeling software, users can model a desired pattern or shape, and then divide the model into layer-based sections. As the 3D food printer reads the design profile, food materials are extruded gradually through the nozzle to form the desired shape layer by layer. With the design of multiple nozzles, a wide variety of meat materials can be printed on the same product without the mixing of flavors. The technology can also extract the nutrients from the meat material to the food surface, allowing the freshness and sweetness of food to be tasted immediately upon eating it. This will also help the elderly’s eating experience since they often have bad teeth and poor taste sensing problems. Here, meat protein energy-type printing is used to solve the problem of currently available powder slurry calorie-type starch printing. The results show the novel technology development which uses pressurized tank with soft piping for material transport will improve the solid-liquid separation problem of fibrous meat material. In addition, the technology also allows amino acids from meat proteins as well as ketone body molecular substances from fatty acids to be substantially released, making ketogenic diet to be easier to accomplish. Moreover, time and volume controlled material feeding is made available by peristaltic pump to produce different food patterns and shapes with food materials of different viscosities, allowing food to be more eye-catching.

Are edible insects more or less 'healthy' than commonly consumed meats? A comparison using two nutrient profiling models developed to combat over- and undernutrition.

PubMed

Payne, C L R; Scarborough, P; Rayner, M; Nonaka, K

2016-03-01

Insects have been the subject of recent attention as a potentially environmentally sustainable and nutritious alternative to traditional protein sources. The purpose of this paper is to test the hypothesis that insects are nutritionally preferable to meat, using two evaluative tools that are designed to combat over- and under-nutrition. We selected 183 datalines of publicly available data on the nutrient composition of raw cuts and offal of three commonly consumed meats (beef, pork and chicken), and six commercially available insect species, for energy and 12 relevant nutrients. We applied two nutrient profiling tools to this data: The Ofcom model, which is used in the United Kingdom, and the Nutrient Value Score (NVS), which has been used in East Africa. We compared the median nutrient profile scores of different insect species and meat types using non-parametric tests and applied Bonferroni adjustments to assess for statistical significance in differences. Insect nutritional composition showed high diversity between species. According to the Ofcom model, no insects were significantly 'healthier' than meat products. The NVS assigned crickets, palm weevil larvae and mealworm a significantly healthier score than beef (P<0.001) and chicken (P<0.001). No insects were statistically less healthy than meat. Insect nutritional composition is highly diverse in comparison with commonly consumed meats. The food category 'insects' contains some foods that could potentially exacerbate diet-related public health problems related to over-nutrition, but may be effective in combating under-nutrition.

Effects of meat juice on biofilm formation of Campylobacter and Salmonella.

PubMed

Li, Jiaqi; Feng, Jinsong; Ma, Lina; de la Fuente Núñez, César; Gölz, Greta; Lu, Xiaonan

2017-07-17

Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella. Copyright © 2017 Elsevier B.V. All rights reserved.

Should nutrient profile models be 'category specific' or 'across-the-board'? A comparison of the two systems using diets of British adults.

PubMed

Scarborough, P; Arambepola, C; Kaur, A; Bhatnagar, P; Rayner, M

2010-06-01

Nutrient profile models have the potential to help promote healthier diets. Some models treat all foods equally (across-the-board), some consider different categories of foods separately (category specific). This paper assesses whether across-the-board or category-specific nutrient profile models are more appropriate tools for improving diets. Adult respondents to a British dietary survey were split into four groups using a diet quality index. Fifteen food categories were identified. A nutrient profile model provided a measure of the healthiness of all foods consumed. The four diet quality groups were compared for differences in (a) the calories consumed from each food category and (b) the healthiness of foods consumed in each category. Evidence of healthier diet quality groups consuming more of healthy food categories than unhealthy diet quality groups supported the adoption of across-the-board nutrient profile models. Evidence of healthier diet quality groups consuming healthier versions of foods within food categories supported adoption of category-specific nutrient profile models. A significantly greater percentage of the healthiest diet quality group's diet consisted of fruit and vegetables (21 vs 16%), fish (3 vs 2%) and breakfast cereals (7 vs 2%), and significantly less meat and meat products (7 vs 14%) than the least healthy diet quality group. The foods from the meat, dairy and cereals categories consumed by the healthy diet quality groups were healthier versions than those consumed by the unhealthy diet quality groups. All other things being equal, nutrient profile models designed to promote an achievable healthy diet should be category specific but with a limited number of categories. However models which use a large number of categories are unhelpful for promoting a healthy diet.

Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: mixed effect meta-analysis.

PubMed

Smadi, Hanan; Sargeant, Jan M; Shannon, Harry S; Raina, Parminder

2012-12-01

Growth and inactivation regression equations were developed to describe the effects of temperature on Salmonella concentration on chicken meat for refrigerated temperatures (⩽10°C) and for thermal treatment temperatures (55-70°C). The main objectives were: (i) to compare Salmonella growth/inactivation in chicken meat versus laboratory media; (ii) to create regression equations to estimate Salmonella growth in chicken meat that can be used in quantitative risk assessment (QRA) modeling; and (iii) to create regression equations to estimate D-values needed to inactivate Salmonella in chicken meat. A systematic approach was used to identify the articles, critically appraise them, and pool outcomes across studies. Growth represented in density (Log10CFU/g) and D-values (min) as a function of temperature were modeled using hierarchical mixed effects regression models. The current meta-analysis analysis found a significant difference (P⩽0.05) between the two matrices - chicken meat and laboratory media - for both growth at refrigerated temperatures and inactivation by thermal treatment. Growth and inactivation were significantly influenced by temperature after controlling for other variables; however, no consistent pattern in growth was found. Validation of growth and inactivation equations against data not used in their development is needed. Copyright © 2012 Ministry of Health, Saudi Arabia. Published by Elsevier Ltd. All rights reserved.

Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.

PubMed

Hyldgaard, Morten; Meyer, Rikke L; Peng, Min; Hibberd, Ashley A; Fischer, Jana; Sigmundsson, Arnar; Mygind, Tina

2015-12-23

Proliferation of microbial population on fresh poultry meat over time elicits spoilage when reaching unacceptable levels, during which process slime production, microorganism colony formation, negative organoleptic impact and meat structure change are observed. Spoilage organisms in raw meat, especially Gram-negative bacteria can be difficult to combat due to their cell wall composition. In this study, the natural antimicrobial agents ε-poly-L-lysine (ε-PL) and isoeugenol were tested individually and in combinations for their activities against a selection of Gram-negative strains in vitro. All combinations resulted in additive interactions between ε-PL and isoeugenol towards the bacteria tested. The killing efficiency of different ratios of the two antimicrobial agents was further evaluated in vitro against Pseudomonas putida. Subsequently, the most efficient ratio was applied to a raw turkey meat model system which was incubated for 96 h at spoilage temperature. Half of the samples were challenged with P. putida, and the bacterial load and microbial community composition was followed over time. CFU counts revealed that the antimicrobial blend was able to lower the amount of viable Pseudomonas spp. by one log compared to untreated samples of challenged turkey meat, while the single compounds had no effect on the population. However, the compounds had no effect on Pseudomonas spp. CFU in unchallenged meat. Next-generation sequencing offered culture-independent insight into population diversity and changes in microbial composition of the meat during spoilage and in response to antimicrobial treatment. Spoilage of unchallenged turkey meat resulted in decreasing species diversity over time, regardless of whether the samples received antimicrobial treatment. The microbiota composition of untreated unchallenged meat progressed from a Pseudomonas spp. to a Pseudomonas spp., Photobacterium spp., and Brochothrix thermosphacta dominated food matrix on the expense of low abundance species. We observed a similar shift among the dominant species in meat treated with ε-PL or the antimicrobial blend, but the samples differed markedly in the composition of less abundant species. In contrast, the overall species diversity was constant during incubation of turkey meat challenged with P. putida although the microbiota composition did change over time. Untreated or ε-PL treated samples progressed from a Pseudomonas spp. to a Pseudomonas spp. and Enterobacteriaceae dominated food matrix, while treatment with the antimicrobial blend resulted in increased relative abundance of Hafnia spp., Enterococcaceae, and Photobacterium spp. We conclude that the blend delayed the onset of spoilage of challenged meat, and that all antimicrobial treatments of unchallenged or challenged meat affect the progression of the microbial community composition. Our study confirms that the antimicrobial effects observed in vitro can be extrapolated to a food matrix such as turkey meat. However, it also underlines the consequence of species-to-species variation in susceptibility to antimicrobials, namely that the microbial community change while the CFU remains the same. Addition of antimicrobials may thus prevent the growth of some microorganisms, allowing others to proliferate in their place. Copyright © 2015 Elsevier B.V. All rights reserved.

Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents.

PubMed

ElMasry, Gamal; Nakauchi, Shigeki

2016-03-01

A simulation method for approximating spectral signatures of minced meat samples was developed depending on concentrations and optical properties of the major chemical constituents. Minced beef samples of different compositions scanned on a near-infrared spectroscopy and on a hyperspectral imaging system were examined. Chemical composition determined heuristically and optical properties collected from authenticated references were simulated to approximate samples' spectral signatures. In short-wave infrared range, the resulting spectrum equals the sum of the absorption of three individual absorbers, that is, water, protein, and fat. By assuming homogeneous distributions of the main chromophores in the mince samples, the obtained absorption spectra are found to be a linear combination of the absorption spectra of the major chromophores present in the sample. Results revealed that developed models were good enough to derive spectral signatures of minced meat samples with a reasonable level of robustness of a high agreement index value more than 0.90 and ratio of performance to deviation more than 1.4.

Are meat and heme iron intake associated with pancreatic cancer? Results from the NIH-AARP Diet and Health Cohort

PubMed Central

Taunk, Pulkit; Hecht, Eric; Stolzenberg-Solomon, Rachael

2015-01-01

Several studies on pancreatic cancer have reported significant positive associations for intake of red meat but null associations for heme iron. We assessed total, red, white, and processed meat intake, meat cooking methods and doneness, and heme iron and mutagen intake in relation to pancreatic cancer in the NIH-AARP Diet and Health Study cohort. 322,846 participants (187,265 men; 135,581 women) successfully completed and returned the food frequency questionnaire between 1995–1996. After a mean follow-up of 9.2 years (up to 10.17 years), 1,417 individuals (895 men, 522 women) developed exocrine pancreatic cancer. Cox proportional hazard models were used to calculate hazard ratios (HR) and 95% confidence intervals (CI), and trends were calculated using the median value of each quantile. Models incorporated age as the time metric and were adjusted for smoking history, BMI, self-reported diabetes, and energy-adjusted saturated fat. Pancreatic cancer risk significantly increased with intake of total meat (Q5 vs. Q1 HR=1.20, 95% CI 1.02–1.42, p-trend=0.03), red meat (HR=1.22, 95% CI 1.01–1.48, p-trend=0.02), high-temperature cooked meat (HR=1.21, 95% CI 1.00–1.45, p-trend=0.02), grilled/barbequed meat (HR=1.24, 95% CI 1.03–1.50, p-trend=0.007), well/very well done meat (HR=1.32, 95% CI 1.10–1.58, p-trend = 0.005), and heme iron from red meat (Q4 vs. Q1 HR=1.21, 95% CI 1.01–1.45, p-trend=0.04). When stratified by sex, these associations remained significant in men but not women except for white meat intake in women (HR = 1.33, 95% CI 1.02–1.74, p-trend = 0.04). Additional studies should confirm our findings that consuming heme iron from red meat increases pancreatic cancer risk. PMID:26666579

Are meat and heme iron intake associated with pancreatic cancer? Results from the NIH-AARP diet and health cohort.

PubMed

Taunk, Pulkit; Hecht, Eric; Stolzenberg-Solomon, Rachael

2016-05-01

Several studies on pancreatic cancer have reported significant positive associations for intake of red meat but null associations for heme iron. We assessed total, red, white and processed meat intake, meat cooking methods and doneness and heme iron and mutagen intake in relation to pancreatic cancer in the NIH-AARP Diet and Health Study cohort. A total of 322,846 participants (187,265 men and 135,581 women) successfully completed and returned the food frequency questionnaire between 1995 and 1996. After a mean follow-up of 9.2 years (up to 10.17 years), 1,417 individuals (895 men and 522 women) developed exocrine pancreatic cancer. Cox proportional hazard models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs), and trends were calculated using the median value of each quantile. Models incorporated age as the time metric and were adjusted for smoking history, body mass index, self-reported diabetes and energy-adjusted saturated fat. Pancreatic cancer risk significantly increased with intake of total meat (Q5 vs. Q1: HR = 1.20, 95% CI 1.02-1.42, p-trend = 0.03), red meat (HR = 1.22, 95% CI 1.01-1.48, p-trend = 0.02), high-temperature cooked meat (HR = 1.21, 95% CI 1.00-1.45, p-trend = 0.02), grilled/barbequed meat (HR = 1.24, 95% CI 1.03-1.50, p-trend = 0.007), well/very well done meat (HR = 1.32, 95% CI 1.10-1.58, p-trend = 0.005) and heme iron from red meat (Q4 vs. Q1: HR = 1.21, 95% CI 1.01-1.45, p-trend = 0.04). When stratified by sex, these associations remained significant in men but not women except for white meat intake in women (HR = 1.33, 95% CI 1.02-1.74, p-trend = 0.04). Additional studies should confirm our findings that consuming heme iron from red meat increases pancreatic cancer risk. © 2015 UICC.

Modeling the Pore Formation Mechanism in UMo/AL Dispersion Fuel

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kim, Yeon Soo; Jamison, L.; Hofman, G.

In UMo/Al dispersion fuel meat, pores formed in the ILs or at IL-Al interfaces tend to increase in size with irradiation, potentially limiting performance of this fuel. There has been no universally accepted mechanism for the formation and growth of this type of pore. However, there is a consensus that the stress state determined by meat swelling and fission- induced creep is one of the determinants, and fission gas availability at the pore site is another. Five dispersion RERTR miniplates that have well defined irradiation conditions and PIE data were selected for examination. Meat swelling and pore volume were measuredmore » in each plate. ABAQUS finite element analysis (FEA) package was utilized to obtain the time-dependent evolution of mechanical states in the plates while matching the measured meat swelling and creep. Interpretation of these results give insights on how to model a failure function – a predictor for large pore formation – using variables such as meat swelling, interaction layer growth, stress, and creep. This model can be used for optimizing fuel design parameters to reach the desired goal: meeting high power and performance reactor demand.« less

Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems.

PubMed

Ozcan, Mustafa; Yalcintan, Hulya; Tölü, Cemil; Ekiz, Bulent; Yilmaz, Alper; Savaş, Türker

2014-01-01

The aim was to compare the carcass and meat quality characteristics of male and female Gokceada Goat kids produced in extensive (n=20) and semi-intensive (n=20) systems. In extensive and semi-intensive produced kids pre-slaughter weights were 17.44 and 12.51 kg; cold carcass weights were 8.66 and 5.35 kg and cold dressing percentages were 54.9 and 49.28%, respectively. The effect of kid sex was not significant on hot and cold dressing percentages, back fat thickness, M. longissimus dorsi section area, carcass fatness and conformation scores, and carcass measurements, while female kids had higher omental and mesenteric fat and kidney knob and channel fat percentages than male kids. Extensive produced kids had lower meat lightness. Panellists evaluated extensive system kids with higher scores of kid odour intensity, flavour intensity and overall acceptability. It was concluded that it would be more appropriate to use an extensive system in Gokceada Goat breeding for kid meat production. © 2013.

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.

PubMed

Lee, Keun Taik

2010-09-01

This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future. To develop successful meat packaging systems, key product characteristics affecting stability, environmental conditions during storage until consumption, and consumers' packaging expectations must all be taken into consideration. Furthermore, the safety issues related to packaging materials must also be taken into account when processing, packaging and storing meat products.

Meat Consumption and Risk of Metabolic Syndrome: Results from the Korean Population and a Meta-Analysis of Observational Studies

PubMed Central

Kim, Youngyo; Je, Youjin

2018-01-01

Many studies have reported harmful effects of red meat or processed meat on chronic diseases including cancer and diabetes, but epidemiological evidence for metabolic syndrome is limited and remains controversial. Therefore, we performed a meta-analysis of observational studies to assess the association between various meat consumption and risk of metabolic syndrome. The PubMed and ISI Web of Science databases were searched through June 2017, and further included unpublished results from Korea National Health and Nutrition Examination Survey 2012–2015, including 8387 Korean adults. Sixteen studies were suitable for meta-analysis, which included 19,579 cases among 76,111 participants. We used a random-effects model to calculate the pooled relative risks (RR) and 95% confidence intervals (CI). The pooled RR for metabolic syndrome of the highest versus lowest category of meat intake was 1.14 (95% CI: 1.05, 1.23) for total meat, 1.33 (95% CI: 1.01, 1.74) for red meat, 1.35 (95% CI: 1.18, 1.54) for processed meat, and 0.86 (95% CI: 0.76, 0.97) for white meat. All of these associations did not differ significantly by study design and adjustment factors. Our findings indicated that total, red, and processed meat intake is positively associated with metabolic syndrome, and white meat intake is inversely associated with metabolic syndrome. PMID:29565803

The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation.

PubMed

Rahmania, Halida; Sudjadi; Rohman, Abdul

2015-02-01

For Indonesian community, meatball is one of the favorite meat food products. In order to gain economical benefits, the substitution of beef meat with rat meat can happen due to the different prices between rat meat and beef. In this present research, the feasibility of FTIR spectroscopy in combination with multivariate calibration of partial least square (PLS) was used for the quantitative analysis of rat meat in the binary mixture of beef in meatball formulation. Meanwhile, the chemometrics of principal component analysis (PCA) was used for the classification between rat meat and beef meatballs. Some frequency regions in mid infrared region were optimized, and finally, the frequency region of 750-1000 cm(-1) was selected during PLS and PCA modeling.For quantitative analysis, the relationship between actual values (x-axis) and FTIR predicted values (y-axis) of rat meat is described by the equation of y= 0.9417x+ 2.8410 with coefficient of determination (R2) of 0.993, and root mean square error of calibration (RMSEC) of 1.79%. Furthermore, PCA was successfully used for the classification of rat meat meatball and beef meatball.

Impact of foot-and-mouth disease on pork and chicken prices in Central Luzon, Philippines.

PubMed

Abao, Lary Nel B; Kono, Hiroichi; Gunarathne, Anoma; Promentilla, Rolando R; Gaerlan, Manolita Z

2014-03-01

Central Luzon is the number one pig-producing region in the Philippines and was affected by Foot-and-Mouth disease (FMD) in 1995. In this paper, the impact of FMD on the Central Luzon meat market from 1995 to 1999 was examined. Employing the error correction model (ECM) and historical decomposition, the impact of FMD on the Central Luzon pork and chicken meat market was quantified. The following findings were observed: (a) pig farm and pork wholesale prices dropped 11.8% and 15.7%, respectively, after the initial FMD outbreaks in January, 1995; (b) in February, 1995, chicken farm and wholesale prices declined by 21.1% and 14.2%, respectively (while chicken retail prices also went down by 10.5%); (c) the margins of pig and chicken traders were also adversely affected at some point; and (d) FMD caused changes of dynamic interdependence among prices by meat type at different levels of the meat supply chain. This study makes several contributions to the literature on the impact of FMD outbreaks. This study is the first that simultaneously investigates the impact of FMD outbreaks on meat prices, price margins along the supply chain, and price interdependence in the meat system in Central Luzon, Philippines. Also, the Philippine pork industry is dominated by backyard farmers rather than the predominantly large commercial pig farmers existing in developed countries. Secondly, it yielded the novel finding of price decline in both pig and chicken prices as a result of the FMD outbreaks. And lastly, the study showed that the profit margins of the pig traders, pork traders, chicken traders and chicken meat traders were also negatively affected by the FMD outbreaks in January 1995. However, over the long term, the price margins of pork traders were more severely affected in contrast to that of the other traders' profits. Copyright © 2013 Elsevier B.V. All rights reserved.

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 carcass characteristics of female chickens was genotype, whereas the organic system contributed to enhanced meat quality. These findings provide a better understanding of the relative roles of genotype and production systems in female broiler characteristics, and might aid producers in designing their facilities to optimize yield and quality while maintaining acceptable animal welfare standards. PMID:26954206

Meat product based on porcine hearts and aortas ameliorates serum lipid profile and inflammation in hyperlipidemic rats

NASA Astrophysics Data System (ADS)

Chernukha, I. M.; Kotenkova, E. A.; Fedulova, L. V.

2017-09-01

The biological effect of porcine hearts and aortas in a hyperlipidemic rat model was confirmed. Porcine heart and aorta mixture in a 3:1 ratio was blended, canned and sterilized at 115°C and 0.23 Mpa for 40 min. Administration of experimental meat product to the animal model decreased total cholesterol, triglycerides and cholesterol low density lipoproteins by 31.8% (P<0.05), 28.2%, and 21.6% (P<0.05), respectively, compared to those of hyperlipidemic control rats, as well significantly reducing the serum atherogenic index by 41.3% (P<0.05) in rats fed the experimental meat product compared with hyperlipidemic control rats. Normalization of white blood cell populations was also detected. Monocyte and granulocyte counts in blood of rats fed the meat product decreased by 71.1% (P<0.05) and 57.6% (P<0.05) compared to those of the hyperlipidemic control animals. The granulocyte/leucocyte ratio was also reduced by an average of 38.6% (P<0.05) in rats fed the meat product compared with hyperlipidemic control rats. The data confirmed the hypolipidemic action of the sterilized meat product. Normalization of white blood cell populations led us to hypothesize an anti-inflammatory action of the new meat product, which, therefore, could be recommended as a part of maintenance therapy for people with lipid disorders or atherosclerosis.

Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systems.

PubMed

Dennis, Cara; Karim, Faris; Smith, J Scott

2015-02-01

Heterocyclic amines (HCAs), highly mutagenic and potentially carcinogenic by-products, form during Maillard browning reactions, specifically in muscle-rich foods. Chemical model systems allow examination of in vitro formation of HCAs while eliminating complex matrices of meat. Limited research has evaluated the effects of Maillard reaction parameters on HCA formation. Therefore, 4 essential Maillard variables (precursors molar concentrations, water amount, sugar type, and sugar amounts) were evaluated to optimize a model system for the study of 4 HCAs: 2-amino-3-methylimidazo-[4,5-f]quinoline, 2-amino-3-methylimidazo[4,5-f]quinoxaline, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, and 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline. Model systems were dissolved in diethylene glycol, heated at 175 °C for 40 min, and separated using reversed-phase liquid chromatography. To define the model system, precursor amounts (threonine and creatinine) were adjusted in molar increments (0.2/0.2, 0.4/0.4, 0.6/0.6, and 0.8/0.8 mmol) and water amounts by percentage (0%, 5%, 10%, and 15%). Sugars (lactose, glucose, galactose, and fructose) were evaluated in several molar amounts proportional to threonine and creatinine (quarter, half, equi, and double). The precursor levels and amounts of sugar were significantly different (P < 0.05) in regards to total HCA formation, with 0.6/0.6/1.2 mmol producing higher levels. Water concentration and sugar type also had a significant effect (P < 0.05), with 5% water and lactose producing higher total HCA amounts. A model system containing threonine (0.6 mmol), creatinine (0.6 mmol), and glucose (1.2 mmol), with 15% water was determined to be the optimal model system with glucose and 15% water being a better representation of meat systems. © 2015 Institute of Food Technologists®

Red and processed meat intake and risk of bladder cancer: a meta-analysis

PubMed Central

Li, Fei; An, Shengli; Hou, Lina; Chen, Pengliang; Lei, Chengyong; Tan, Wanlong

2014-01-01

Findings from epidemiologic studies concerning red and processed meat intake and bladder cancer risk remain conflicting. Thus, we conducted this meta-analysis to examine the associations of red and processed meat intake with bladder cancer. Eligible studies published up to May 2014 were retrieved via both computer searches and review of references. Finally, we identified 14 studies on red meat (involving 9,084 cases) and 11 studies on processed meat (7,562 cases) involving up to 1,558,848 individuals. Random-effects models were used to estimate summary relative risk estimates (SRRE) based on high vs. low intake, and heterogeneity between study results was explored through stratified analyses on the basis of red/processed meat category, gender, study design and geographical region. Overall, the SRRE for all studies regarding red meat intake was 1.15 (95% CI: 0.97-1.36). Significant positive association was observed between processed meat consumption and bladder cancer (SRRE = 1.22; 95% CI: 1.04-1.43). Interestingly, increased by 25% and 33% risk of bladder cancer were observed for red meat and processed meat intake respectively in populations from the American continent. In conclusion, our fi ndings showed that there was an absence of an association between red meat intake and bladder cancer, but suggested that high consumption of processed meat probably correlated with rising risk of bladder cancer. In addition, positive relationships were observed regarding people intake of red and processed meat in the American continent. These findings need to be confirmed in future research. PMID:25232394

Novel meat-enriched foods for older consumers.

PubMed

Farouk, Mustafa M; Yoo, Michelle J Y; Hamid, Nazimah S A; Staincliffe, Maryann; Davies, Briar; Knowles, Scott O

2018-02-01

Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p<0.05). Bread volume and spaghetti tensile strength increased and ice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (p<0.05). The overall acceptability/liking of bread, flavoured ice cream and spaghetti were not affected (p>0.05) but that of non-flavoured ice cream and yoghurt went down (p<0.05) with meat enrichment. 75% of the 940 panellist who ate the meat-enriched chocolates either loved or slightly-liked them. The outcome of the present study would assist in making the nutrition of meat available in a wider range of product categories, helping the meat industry stretch its established business models, and encouraging further development of novel food choices for elderly and other groups of consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

Behavioral, Ecological, and Evolutionary Aspects of Meat-Eating by Sumatran Orangutans (Pongo abelii).

PubMed

Hardus, Madeleine E; Lameira, Adriano R; Zulfa, Astri; Atmoko, S Suci Utami; de Vries, Han; Wich, Serge A

2012-04-01

Meat-eating is an important aspect of human evolution, but how meat became a substantial component of the human diet is still poorly understood. Meat-eating in our closest relatives, the great apes, may provide insight into the emergence of this trait, but most existing data are for chimpanzees. We report 3 rare cases of meat-eating of slow lorises, Nycticebus coucang, by 1 Sumatran orangutan mother-infant dyad in Ketambe, Indonesia, to examine how orangutans find slow lorises and share meat. We combine these 3 cases with 2 previous ones to test the hypothesis that slow loris captures by orangutans are seasonal and dependent on fruit availability. We also provide the first (to our knowledge) quantitative data and high-definition video recordings of meat chewing rates by great apes, which we use to estimate the minimum time necessary for a female Australopithecus africanus to reach its daily energy requirements when feeding partially on raw meat. Captures seemed to be opportunistic but orangutans may have used olfactory cues to detect the prey. The mother often rejected meat sharing requests and only the infant initiated meat sharing. Slow loris captures occurred only during low ripe fruit availability, suggesting that meat may represent a filler fallback food for orangutans. Orangutans ate meat more than twice as slowly as chimpanzees (Pan troglodytes), suggesting that group living may function as a meat intake accelerator in hominoids. Using orangutan data as a model, time spent chewing per day would not require an excessive amount of time for our social ancestors (australopithecines and hominids), as long as meat represented no more than a quarter of their diet. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s10764-011-9574-z) contains supplementary material, which is available to authorized users.

Managing safety and quality through the red meat chain.

PubMed

Desmarchelier, P; Fegan, N; Smale, N; Small, A

2007-09-01

To successfully manage food safety and quality risks in meat production, a holistic approach is required. The ideal would be a fully integrated assurance system, with effective controls applied at all stages. However, the red meat industry is by nature somewhat fragmented, and a truly integrated system is not at present achievable in all but a few operations. This paper describes a variety of assurance initiatives, and explores how targeted research and development can be used to augment assurance programmes by providing underpinning knowledge, using the Australian beef and lamb industry as an example.

Is meat quality of forage-fed steers comparable to the meat quality of conventional beef from concentrate-fed bulls?

PubMed

Blanco, Mireia; Casasús, Isabel; Ripoll, Guillermo; Albertí, Pere; Panea, Begoña; Joy, Margalida

2017-11-01

Replacing concentrates with forages in the diet of finishing cattle to satisfy societal demands and for economic reasons is a target for beef farmers, but this change may affect meat acceptance. In the Mediterranean area, young bulls are usually finished on concentrates (Conventional beef). Alternatively, steers can be finished on grass with supplements (G-supp); however, if carcasses are too lean, meat quality may be negatively affected. To increase fat deposition, grazing steers were finished on a total mixed ration composed of alfalfa hay and corn (TMR). Thus the objective of the study was to compare the quality of Longissimus muscle of the three systems. Conventional beef had low yellowness and similar lightness and redness values compared with the beef from the forage-based systems, which differed slightly. The meat of the G-supp and TMR steers had higher conjugated linoleic acid (CLA) and total n-3 polyunsaturated fatty acid (PUFA) contents and lower n-6/n-3 PUFA ratio (more appropriate from a human health point of view) but was tougher than the Conventional beef. The Conventional beef was better accepted by consumers than the beef from both forage-based systems because it was the most tender. Thus tenderness of meat from forage-fed steers should be improved to ensure consumer acceptance. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

PubMed Central

Nediani, Miriam T.; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

2017-01-01

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product. PMID:28513575

Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.

PubMed

Nediani, Miriam T; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

2017-05-17

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element method.

PubMed

Santos, M V; Zaritzky, N; Califano, A

2008-07-01

The presence of Escherichia coli is linked with sanitary deficiencies and undercooking of meat products. Recent studies have detected E. coli O157:H7 in black blood sausages. Minimum time-temperature specifications to kill the bacteria were obtained by numerical simulations of the microscopic heat conduction equation using the finite element method, and calculating the temperature profile of the sausage and the population of E. coli at the coldest point during heating. The model was validated by heating sausages in a water-bath. The effects of heat transfer coefficients and water temperatures on the required time to achieve an inactivation value (IV) of 12(log) are reported. Macroscopic heat balances were simultaneously solved to consider the temperature drop in the water batch as a function of the ratio between the mass of thermally treated sausage and the heat capacity of the system.

Meat and meat-mutagen intake and pancreatic cancer risk in the NIH-AARP cohort.

PubMed

Stolzenberg-Solomon, Rachael Z; Cross, Amanda J; Silverman, Debra T; Schairer, Catherine; Thompson, Frances E; Kipnis, Victor; Subar, Amy F; Hollenbeck, Albert; Schatzkin, Arthur; Sinha, Rashmi

2007-12-01

Meat intake, particularly red meat, has been positively associated with pancreatic cancer in some epidemiologic studies. Detailed meat-cooking methods and related mutagens formed in meat cooked at high temperatures have not been evaluated prospectively as risk factors for this malignancy. We investigated the association between meat, meat-cooking methods, meat-mutagen intake, and exocrine pancreatic cancer in the NIH-American Association of Retired Persons (NIH-AARP) Diet and Health Study cohort of 537,302 individuals, aged 50 to 71 years, with complete baseline dietary data (1995-1996) ascertained from a food frequency questionnaire. A meat-cooking module was completed by 332,913 individuals 6 months after baseline. During 5 years of follow-up, 836 incident pancreatic cancer cases (555 men, 281 women) were identified. Four hundred and fifty-nine cases had complete meat module data. We used Cox proportional hazard models to calculate hazard ratios (HR) and 95% confidence intervals (CI). Total, red, and high-temperature cooked meat intake was positively associated with pancreatic cancer among men (fifth versus first quintile: HR, 1.41, 95% CI, 1.08-1.83, P trend = 0.001; HR, 1.42, 95% CI, 1.05-1.91, P trend = 0.01; and HR, 1.52, 95% CI, 1.12-2.06, P trend = 0.005, respectively), but not women. Men showed significant 50% increased risks for the highest tertile of grilled/barbecued and broiled meat and significant doubling of risk for the highest quintile of overall meat-mutagenic activity (P trends < 0.01). The fifth quintile of the heterocyclic amine, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline intake showed a significant 29% (P trend = 0.006) increased risk in men and women combined. These findings support the hypothesis that meat intake, particularly meat cooked at high temperatures and associated mutagens, may play a role in pancreatic cancer development.

Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat

USDA-ARS?s Scientific Manuscript database

1. To evaluate the performance of visible and near-infrared (Vis/NIR) spectroscopic models for discriminating true pale, soft and exudative (PSE), normal and dark, firm and dry (DFD) broiler breast meat in different conditions of preprocessing methods, spectral ranges, characteristic wavelength sele...

Evaluating Dietary Changes and Their Impact on the Food-Energy-Water Nexus and Climate Change Mitigation using an Integrated Assessment Model

NASA Astrophysics Data System (ADS)

Graham, N. T.; Hejazi, M. I.; Kim, S. H.; Waldhoff, S.; Miralles-Wilhelm, F.

2016-12-01

The composition of the global diet has evolved with the rise of meat consumption in developing countries. The steady rise in the consumption of meat, along with an increasing global population, has changed the agricultural and livestock landscape of the world. We have developed diet scenarios in which the global food consumption is increased to match the USDA recommended daily caloric intake while the percentage of meat within the diet is changed to closely mirror that of the standard United States diet (High Meat) and the diet of India (Low Meat). We use the Global Change Assessment Model (GCAM), an integrated assessment model (IAM), to process our dietary change scenarios. We attempt to quantify the changes in the global land, water, and emissions footprint. Along with the standard diet scenarios, we aim to understand the implications of our diet scenarios within a strict RCP 2.6 climate change scenario. Changes in land use, emissions, and water consumption are largely dependent upon the resultant changes to the livestock sector. Scenarios of increased dependency on livestock result in cropland expansion, a rise in water withdrawals, and escalated non-CO2 emissions that lead to consequent increases in global mean temperature. Under strict climate policies, extensive cropland and biomass expansion is observed at the expense of much of the global forests. Our analysis shows that even in the absence of climate policies, the burden that increasing the amount of meat in the global diet has upon the global landscape could be unsustainable, while lowering global meat consumption could lead to water savings, decreases in emissions, and available land for reforestation or biomass growth.

Study of the method of water-injected meat identifying based on low-field nuclear magnetic resonance

NASA Astrophysics Data System (ADS)

Xu, Jianmei; Lin, Qing; Yang, Fang; Zheng, Zheng; Ai, Zhujun

2018-01-01

The aim of this study to apply low-field nuclear magnetic resonance technique was to study regular variation of the transverse relaxation spectral parameters of water-injected meat with the proportion of water injection. Based on this, the method of one-way ANOVA and discriminant analysis was used to analyse the differences between these parameters in the capacity of distinguishing water-injected proportion, and established a model for identifying water-injected meat. The results show that, except for T 21b, T 22e and T 23b, the other parameters of the T 2 relaxation spectrum changed regularly with the change of water-injected proportion. The ability of different parameters to distinguish water-injected proportion was different. Based on S, P 22 and T 23m as the prediction variable, the Fisher model and the Bayes model were established by discriminant analysis method, qualitative and quantitative classification of water-injected meat can be realized. The rate of correct discrimination of distinguished validation and cross validation were 88%, the model was stable.

Sensory quality of beef from different finishing diets.

PubMed

Resconi, V C; Campo, M M; Font i Furnols, M; Montossi, F; Sañudo, C

2010-11-01

Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality.

PubMed

Sánchez-Macías, Davinia; Barba-Maggi, Lida; Morales-delaNuez, Antonio; Palmay-Paredes, Julio

2018-09-01

In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management. Copyright © 2018 Elsevier Ltd. All rights reserved.

Cultured meat from stem cells: challenges and prospects.

PubMed

Post, Mark J

2012-11-01

As one of the alternatives for livestock meat production, in vitro culturing of meat is currently studied. The generation of bio-artificial muscles from satellite cells has been ongoing for about 15 years, but has never been used for generation of meat, while it already is a great source of animal protein. In order to serve as a credible alternative to livestock meat, lab or factory grown meat should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. This is a formidable challenge even though all the technologies to create skeletal muscle and fat tissue have been developed and tested. The efficient culture of meat will primarily depend on culture conditions such as the source of medium and its composition. Protein synthesis by cultured skeletal muscle cells should further be maximized by finding the optimal combination of biochemical and physical conditions for the cells. Many of these variables are known, but their interactions are numerous and need to be mapped. This involves a systematic, if not systems, approach. Given the urgency of the problems that the meat industry is facing, this endeavor is worth undertaking. As an additional benefit, culturing meat may provide opportunities for production of novel and healthier products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Microbiological investigation of halal butchery products and butchers' premises.

PubMed

Little, C; Gillespie, I; de Louvois, J; Mitchell, R

1999-06-01

Halal butchers' premises were investigated as they had not been represented in a recent study of butchery products and butchers' premises conducted by the Local Authorities Coordinating Body on Food and Trading Standards and the PHLS. This study examined 183 raw prepared meats and 212 environmental samples from 105 halal butcher premises. Only raw meats were prepared on 97 of the premises visited; and the types of meat prepared on the remaining eight premises was not specified. Four halal butchers sold cooked meats prepared elsewhere. Salmonella spp. and Campylobacter spp. were detected in 12 (7%) and 52 (28%) of the 183 raw meat products, respectively. Five raw prepared meats (3%) contained both salmonella and campylobacter. Vero cytotoxin producing Escherichia coli O157 was isolated from a raw meat product that also contained campylobacter. No cooked meat products were available for collection. The physical separation of raw and unwrapped cooked meat products in premises that prepared raw and sold cooked meats was not recorded. Apron cloths were the most heavily contaminated environmental samples examined; hygiene indicator microorganisms indicated an increased risk of cross contamination. Managers in 85 premises had received no food hygiene training and 88 premises had no hazard analysis system in place. Improvements are needed to reduce the risk of cross contamination.

Lipid stability in meat and meat products.

PubMed

Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

1998-01-01

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

Game and venison - meat for the modern consumer.

PubMed

Hoffman, L C; Wiklund, E

2006-09-01

This review focuses on how game meat from southern Africa and venison that are increasingly being imported into Europe and the US addresses consumer issues as pertaining to production (wild, free range or intensive production) and harvesting methods, healthiness (chemical composition, particularly fatty acid composition), and traceability. Although African game meat species are farmed extensively, deer species are farmed using extensive to intensive production systems. However, the increasingly intensive production of the cervids and the accompanying practices associated with this (castration, velvetting, feeding of balanced diets, etc.) may have a negative impact in the near future on the consumer's perception of these animals. These alternative meat species are all harvested in a sustainable manner using acceptable methods. All these species have very low muscle fat contents consisting predominantly of structural lipid components (phospholipid and cholesterol) that have high proportions of polyunsaturated fatty acids. This results in the meat having desirable polyunsaturated:saturated and n-6:n-3 fatty acid ratios. The South African traceability system is discussed briefly as an example on how these exporting countries are able to address the requirements pertaining to the import of meat as stipulated by the European Economic Community.

Neural network model for survival and growth of Salmonella 8,20:-:z6 in ground chicken thigh meat during cold storage: extrapolation to other serotypes

USDA-ARS?s Scientific Manuscript database

Mathematical models that predict behavior of human bacterial pathogens in food are valuable tools for assessing and managing this risk to public health. A study was undertaken to develop a model for predicting behavior of Salmonella 8,20:-:z6 in chicken meat during cold storage and to determine how...

Source attribution of human campylobacteriosis at the point of exposure by combining comparative exposure assessment and subtype comparison based on comparative genomic fingerprinting.

PubMed

Ravel, André; Hurst, Matt; Petrica, Nicoleta; David, Julie; Mutschall, Steven K; Pintar, Katarina; Taboada, Eduardo N; Pollari, Frank

2017-01-01

Human campylobacteriosis is a common zoonosis with a significant burden in many countries. Its prevention is difficult because humans can be exposed to Campylobacter through various exposures: foodborne, waterborne or by contact with animals. This study aimed at attributing campylobacteriosis to sources at the point of exposure. It combined comparative exposure assessment and microbial subtype comparison with subtypes defined by comparative genomic fingerprinting (CGF). It used isolates from clinical cases and from eight potential exposure sources (chicken, cattle and pig manure, retail chicken, beef, pork and turkey meat, and surface water) collected within a single sentinel site of an integrated surveillance system for enteric pathogens in Canada. Overall, 1518 non-human isolates and 250 isolates from domestically-acquired human cases were subtyped and their subtype profiles analyzed for source attribution using two attribution models modified to include exposure. Exposure values were obtained from a concurrent comparative exposure assessment study undertaken in the same area. Based on CGF profiles, attribution was possible for 198 (79%) human cases. Both models provide comparable figures: chicken meat was the most important source (65-69% of attributable cases) whereas exposure to cattle (manure) ranked second (14-19% of attributable cases), the other sources being minor (including beef meat). In comparison with other attributions conducted at the point of production, the study highlights the fact that Campylobacter transmission from cattle to humans is rarely meat borne, calling for a closer look at local transmission from cattle to prevent campylobacteriosis, in addition to increasing safety along the chicken supply chain.

Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage.

PubMed

Mansur, Ahmad Rois; Park, Joong-Hyun; Oh, Deog-Hwan

2016-01-01

Recent Staphylococcus aureus outbreaks linked to meat and poultry products underscore the importance of understanding the growth kinetics of S. aureus in these products at different temperatures. Raw pork, ham, and sausage (each 10 ± 0.3 g) were inoculated with a three-strain cocktail of S. aureus, resulting in an initial level of ca. 3 log CFU/g. Samples were stored isothermally at 10, 15, 20, 25, 30, 35, and 40°C, and S. aureus was enumerated at appropriate time intervals. The square root model was developed using experimental data collected from S. aureus grown on all samples (where data from raw pork, ham, and sausage were combined) so as to describe the growth rate of S. aureus as a function of temperature. The model was then compared with models for S. aureus growth on each individual sample in the experiments (raw pork, ham, or sausage) and the S. aureus ComBase models, as well as models for the growth of different types of pathogens (S. aureus, Escherichia coli O157:H7, Clostridium perfringens, Salmonella serovars, and Salmonella Typhimurium) on various types of meat and poultry products. The results show that the S. aureus model developed here based on the pooled data from all three pork products seems suitable for the prediction of S. aureus growth on different pork products under isothermal conditions from 10 to 25°C, as well as for S. aureus growth on different meat and poultry products at higher temperatures between 20 and 35°C. Regardless of some high deviations observed at temperatures between 25 and 40°C, the developed model still seems suitable to predict the growth of other pathogens on different types of meat and poultry products over the temperature ranges used here, especially for E. coli O157:H7 and Salmonella Typhimurium. The developed model, therefore, may be useful for estimating the effects of storage temperature on the behavior of pathogens in different meat and poultry products and for microbial risk assessments evaluating meat safety.

76 FR 75809 - Prior Label Approval System: Generic Label Approval

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-05

... tracking and reporting systems; and (4) design and implement a survey of the effects of the limited generic... and poultry product inspection programs designed to assure consumers that meat and poultry products... mandatory features are designed to ensure that meat and poultry products are accurately and truthfully...

In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done.

PubMed

Buffière, Caroline; Gaudichon, Claire; Hafnaoui, Noureddine; Migné, Carole; Scislowsky, Valérie; Khodorova, Nadezda; Mosoni, Laurent; Blot, Adeline; Boirie, Yves; Dardevet, Dominique; Santé-Lhoutellier, Véronique; Rémond, Didier

2017-11-01

Background: Meat cooking conditions in in vitro and in vivo models have been shown to influence the rate of protein digestion, which is known to affect postprandial protein metabolism in the elderly. Objective: The present study was conducted to demonstrate the effect of cooking conditions on meat protein assimilation in the elderly. We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects. Design: The study recruited 10 elderly volunteers aged 70-82 y. Each received, on 2 separate occasions, a test meal exclusively composed of intrinsically 15 N-labeled bovine meat (30 g protein), cooked at 55°C for 5 min [rare meat (RM)] or at 90°C for 30 min [fully cooked meat (FCM)], and minced. Whole-body fluxes of leucine, before and after the meal, were determined with the use of a [1- 13 C]leucine intravenous infusion. Meat protein absorption was recorded with the use of 15 N enrichment of amino acids. Results: Postprandial time course observations showed a lower concentration in the plasma of indispensable amino acids ( P < 0.01), a lower entry rate of meat leucine in the plasma ( P < 0.01), and a lower contribution of meat nitrogen to plasma amino acid nitrogen ( P < 0.001), evidencing lower peripheral bioavailability of meat amino acids with RM than with FCM. This was associated with decreased postprandial whole-body protein synthesis with RM than with FCM (40% compared with 56% of leucine intake, respectively; P < 0.01). Conclusions: Whereas meat cooking conditions have little effect on postprandial protein utilization in young adults, the present work showed that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia, elderly subjects should be advised to favor the consumption of well-cooked meat. This trial was registered at clinicaltrials.gov as NCT02157805. © 2017 American Society for Nutrition.

Association between red meat consumption and colon cancer: A systematic review of experimental results.

PubMed

Turner, Nancy D; Lloyd, Shannon K

2017-04-01

A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans.

Association between red meat consumption and colon cancer: A systematic review of experimental results

PubMed Central

Lloyd, Shannon K

2017-01-01

A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans. PMID:28205448

Survey on the presence of Mycobacterium avium subsp. paratuberculosis in ground beef from an industrial meat plant.

PubMed

Savi, R; Ricchi, M; Cammi, G; Garbarino, C; Leo, S; Pongolini, S; Arrigoni, N

2015-06-12

Paratuberculosis of ruminants is characterised by chronic enteritis but, at advanced stages of the disease, a systemic dissemination of Mycobacterium avium subsp. paratuberculosis (MAP) in tissues and organs can occur. MAP has been recovered from lymph nodes and muscles of clinical and sub-clinical cows. In most countries, dairy and beef cattle infected with paratuberculosis are routinely sent to slaughter and the consumption of their meat could be a possible route of human exposure to MAP. However, few studies on MAP in ground beef are currently available. During the period November 2013-March 2014 we carried out a survey on the ground beef produced in an industrial meat processing plant. One-hundred and forty samples of ground meat were analysed by IS900-qPCR and culture (VersaTrek System). The limit of detection (LOD) of qPCR was 630 MAP cells/g (107 CFU/g) while the LOD for culture was 170-230 MAP cells/g (62-115 CFU/g). No samples were positive by direct IS900 qPCR, while two samples were positive by liquid culture. Our data suggest that the presence of live MAP in raw minced meat is possible. In order to avoid exposure for humans through the consumption of contaminated meat, proper cooking of meat is recommended. Copyright © 2015 Elsevier B.V. All rights reserved.

Effects of crossbreeding indigenous Hair Goat with Saanen on carcass measurements and meat quality of kids under an intensive production system.

PubMed

Yilmaz, Alper; Ekiz, Bulent; Ozcan, Mustafa; Kaptan, Cuneyt; Hanoglu, Hulya; Yildirir, Mesut

2009-08-01

The aim of study was to investigate the effect of genotype on carcass measurements and meat quality characteristics of purebred Hair Goat, Saanen x Hair Goat (F(1) and B(1)) kids under an intensive production system. In total, 24 kids were slaughtered at the age of approximately 133 days. Kids were fattened for 56 days immediately after weaning. Hot carcass weights were 6.78, 7.61 and 7.02 kg and dressing percentages were 49.71, 49.27 and 48.78%, respectively (P > 0.05). Differences between genotypes for carcass measurements and indexes were not significant. Effect of genotype on pH measurements, drip loss, water holding capacity, cooking loss and Warner Bratzler shear force values were not significant. Meat lightness values at 0 h, 1 h and 1 day after cutting were higher in crossbred kids than Hair Goat kids (P < 0.05). Redness value was significantly higher in meat samples of Hair goat kids at 0 h, 1 h and 1 day measurements (P < 0.05). Kid genotype had no significant effect on meat sensory characteristics, except tenderness. Panelists gave lower scores for meat tenderness to F(1) and B(1) crosses compared to purebred Hair Goat kids. In conclusion, higher meat lightness values of crossbred kids, at particularly B(1) level, might have a positive effect on the consumer choices.

Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens.

PubMed

Delles, R M; Xiong, Y L; True, A D; Ao, T; Dawson, K A

2015-01-01

1. The impact of dietary antioxidants and degree of oil oxidation on textural attributes of chicken broiler breast meat stored in oxygen-enriched, air-permeable polyvinylchloride and skin packaging systems during retail display at 2-4°C for up to 21 d was assessed. 2. Broilers were fed on diets either with a low-oxidised oil (peroxide 23 mEq O2/kg) or with a high-oxidised oil (peroxide 121 mEq O2/kg), with or without an algae-based antioxidant and organic mineral antioxidant supplement for 42 d. 3. Fatty acids and radical scavenging activities of the diets were estimated. Meat colour, pH, myofibrillar protein profile and textural traits were measured. 4. Diets with high-oxidised oil reduced stearic, linoleic and linolenic acid content compared to low-oxidised oil samples, regardless of antioxidant supplementation. Meat colour and pH varied among dietary treatments throughout storage. Meat samples from the antioxidant dietary group, irrespective of oil oxidation level, had lower amounts of purge and cooking losses compared to the unsupplemented diets. For all packaging systems, meat shear force was significantly higher for broilers fed on high-oxidised diets. 5. The results demonstrate that dietary antioxidant supplementation can minimise the negative impact of oxidised oil on the quality of broiler meat packaged in different atmospheric environments.

Broiler skin and meat color changes during storage.

PubMed

Petracci, M; Fletcher, D L

2002-10-01

The importance of poultry skin and meat color (both absolute and variations in color) in the market place have been well established. It has also been reported that these colors change over time. With the development of computer-assisted vision grading systems, the changes in skin and meat color during and after processing have become important, based on calibrations and assessment values based on color. Four independent experiments were conducted to determine the pattern of color change in broiler skin and meat during processing and storage. Skin color change was measured on subscald (57 C) and semiscald (50 C) breast skin surfaces and on breast and leg meat, on the carcass and following deboning and packaging. A reflectance colorimeter was used to determine lightness (L*), redness (a*), and yellowness (b*) at 20-min intervals for the first 3 h, at 30-min intervals between 3 and 8 h, hourly between 8 and 12 h, and daily up to 8 d postmortem. Results clearly show that color values for both skin and meat changed dramatically for the first 6 h postmortem, after which the changes were less pronounced. The skin from semiscalded birds showed less change than the skin from subscalded birds. These results indicate that on-line vision systems need to take into account the dramatic changes in skin and meat color during the first 6 h postmortem, after which the color changes may be less important.

Meat intake and bladder cancer risk in a Swedish prospective cohort.

PubMed

Larsson, Susanna C; Johansson, Jan-Erik; Andersson, Swen-Olof; Wolk, Alicja

2009-02-01

High meat consumption could potentially increase the risk of bladder cancer, but findings from epidemiologic studies are inconsistent. We prospectively examined the association between meat intake and bladder cancer risk in a population-based cohort study. We prospectively followed 82,002 Swedish women and men who were free from cancer and completed a food-frequency questionnaire in 1997. Incident cases of bladder cancer were identified in the Swedish cancer registries. Cox proportional hazards models were used to calculate hazard ratios (HR) with 95% confidence intervals (CI), adjusted for age, sex, education, smoking status, pack-years of smoking, and total energy intake. During a mean follow-up of 9.4 years, 485 incident cases of bladder cancer (76 women and 409 men) were ascertained in the cohort. We observed no association between the intake of total or any specific type of meat and the risk of bladder cancer. The multivariate HRs (95% CIs) comparing the highest and the lowest category of intake were 1.05 (0.71-1.55) for total meat, 1.00 (0.71-1.41) for red meat, 1.01 (0.80-1.28) for processed meats, 0.96 (0.70-1.30) for chicken/poultry, and 0.92 (0.65-1.30) for fried meats/fish. The associations did not vary by sex or smoking status. These results do not support the hypothesis that intake of red meat, processed meat, poultry, or fried meats/fish is associated with the risk of developing bladder cancer.

Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet.

PubMed

Graça, João; Calheiros, Maria Manuela; Oliveira, Abílio

2015-12-01

In response to calls to expand knowledge on consumer willingness to reduce meat consumption and to adopt a more plant-based diet, this work advances the construct of meat attachment and the Meat Attachment Questionnaire (MAQ). The MAQ is a new measure referring to a positive bond towards meat consumption. It was developed and validated through three sequential studies following from an in-depth approach to consumer representations of meat. The construct and initial pool of items were firstly developed drawing on qualitative data from 410 participants in a previous work on consumers' valuation of meat. Afterwards, 1023 participants completed these items and other measures, providing data to assess item selection, factor structure, reliability, convergent and concurrent validity, and predictive ability. Finally, a sample of 318 participants from a different cultural background completed the final version of the MAQ along with other measures to assess measurement invariance, reliability and predictive ability. Across samples, a four-factor solution (i.e., hedonism, affinity, entitlement, and dependence) with 16 items and a second-order global dimension of meat attachment fully met criteria for good model fit. The MAQ subscales and global scale were associated with attitudes towards meat, subjective norm, human supremacy beliefs, eating habits, and dietary identity. They also provided additional explanatory variance above and beyond the core TPB variables (i.e. attitudes, subjective norm and perceived behavioral control) in willingness and intentions concerning meat substitution. Overall, the findings point towards the relevance of the MAQ for the study of meat consumption and meat substitution, and lend support to the idea that holding a pattern of attachment towards meat may hinder a shift towards a more plant-based diet. Copyright © 2015 Elsevier Ltd. All rights reserved.

Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food

PubMed Central

Gómez, Francisco Segovia; Sánchez, Sara Peiró; Gallego Iradi, Maria Gabriela; Mohd Azman, Nurul Aini; Almajano, María Pilar

2014-01-01

Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobarbituric acid reactive substances), were analyzed. The RSM model has an R2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%. PMID:26784880

Meat Intake and Insulin Resistance in Women without Type 2 Diabetes

PubMed Central

Tucker, Larry A.; LeCheminant, James D.; Bailey, Bruce W.

2015-01-01

Purpose. To examine the relationship between meat intake and insulin resistance (IR) in 292 nondiabetic women. Methods. IR was evaluated using the homeostasis model assessment (HOMA). Diet was assessed via 7-day weighed food records. Servings of very lean meat (VLM) and regular meat (meat) were indexed using the ADA Exchange Lists Program. Physical activity was assessed using accelerometers and body fat was measured using the Bod Pod. Results. Meat intake was directly related to HOMA (F = 7.4; P = 0.007). Women with moderate or high meat intakes had significantly higher HOMA levels than their counterparts. Adjusting for body fat weakened the relationship (F = 1.0; P = 0.3201). Odds ratio results showed that the low meat quartile had 67% lower odds of being IR (75th percentile) compared to their counterparts (OR = 0.33; 95% CI = 0.16–0.71). These findings changed little after adjusting for all covariates simultaneously (OR = 0.34; 95% CI = 0.14–0.83). Conversely, VLM intake was not related to HOMA, with or without the covariates. Conclusion. Moderate and high meat intakes are associated with increased insulin resistance in nondiabetic women. However, differences in body fat contribute significantly to the relationship. VLM is not predictive of IR. Prudence in the amount and type of meat consumed may be helpful in decreasing the likelihood of IR. PMID:26240831

Red and processed meat intake and risk of breast cancer: a meta-analysis of prospective studies.

PubMed

Guo, Jingyu; Wei, Wei; Zhan, Lixing

2015-05-01

Epidemiological studies regarding the association between red and processed meat intake and the risk of breast cancer have yielded inconsistent results. Therefore, we conducted an updated and comprehensive meta-analysis which included 14 prospective studies to evaluate the association of red and processed meat intake with breast cancer risk. Relevant prospective cohort studies were identified by searching PubMed through October 31, 2014, and by reviewing the reference lists of retrieved articles. Study-specific relative risk (RR) estimates were pooled using a random-effects model. Fourteen prospective studies on red meat (involving 31,552 cases) and 12 prospective studies on processed meat were included in the meta-analysis. The summary RRs (95 % CI) of breast cancer for the highest versus the lowest categories were 1.10 (1.02, 1.19) for red meat, and 1.08 (1.01, 1.15) for processed meat. The estimated summary RRs (95 % CI) were 1.11 (1.05, 1.16) for an increase of 120 g/day of red meat, and 1.09 (1.03, 1.16) for an increase of 50 g/day of processed meat. Our findings indicate that increased intake of red and processed meat is associated with an increased risk of breast cancer. Further research with well-designed cohort or interventional studies is needed to confirm the association.

A review and meta-analysis of prospective studies of red and processed meat intake and prostate cancer

PubMed Central

2010-01-01

Over the past decade, several large epidemiologic investigations of meat intake and prostate cancer have been published. Therefore, a meta-analysis of prospective studies was conducted to estimate potential associations between red or processed meat intake and prostate cancer. Fifteen studies of red meat and 11 studies of processed meat were included in the analyses. High vs. low intake and dose-response analyses were conducted using random effects models to generate summary relative risk estimates (SRRE). No association between high vs. low red meat consumption (SRRE = 1.00, 95% CI: 0.96-1.05) or each 100 g increment of red meat (SRRE = 1.00, 95% CI: 0.95-1.05) and total prostate cancer was observed. Similarly, no association with red meat was observed for advanced prostate cancer (SRRE = 1.01, 95% CI: 0.94-1.09). A weakly elevated summary association between processed meat and total prostate cancer was found (SRRE = 1.05, 95% CI: 0.99-1.12), although heterogeneity was present, the association was attenuated in a sub-group analysis of studies that adjusted for multiple potential confounding factors, and publication bias likely affected the summary effect. In conclusion, the results of this meta-analysis are not supportive of an independent positive association between red or processed meat intake and prostate cancer. PMID:21044319

Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness.

PubMed

Grabež, V; Kathri, M; Phung, V; Moe, K M; Slinde, E; Skaugen, M; Saarem, K; Egelandsdal, B

2015-04-01

Oxygen consumption rate (OCR) of muscle fibers from bovine semimembranosus muscle of 41 animals was investigated 3 to 4 h and 3 wk postmortem. Significant relations (P < 0.05) were found between OCR measurements and Warner-Bratzler shear force measurement. Muscles with high mitochondrial OCR after 3 to 4 h and low nonmitochondrial oxygen consumption gave more tender meat. Tender (22.92 ± 2.2 N/cm2) and tough (72.98 ± 7.2 N/cm2) meat samples (4 samples each), separated based on their OCR measurements, were selected for proteomic studies using mitochondria isolated approximately 2.5 h postmortem. Twenty-six differently expressed proteins (P < 0.05) were identified in tender meat and 19 in tough meat. In tender meat, the more prevalent antioxidant and chaperon enzymes may reduce reactive oxygen species and prolong oxygen removal by the electron transport system (ETS). Glycolytic, Krebs cycle, and ETS enzymes were also more abundant in tender meat

Food Safety Hazards and Microbiological Zoonoses in European Meat Imports Detected in Border Inspection in the Period 2008-2013.

PubMed

Jansen, W; Grabowski, N; Gerulat, B; Klein, G

2016-02-01

Microbiological contaminations and other food safety hazards are omnipresent within the European Union (EU) and a considerable risk for consumers, particularly in imported meat and meat products. The number of rejections at external EU borders has been increasing in recent years. Official authorities in each member state are therefore obliged to notify border rejections of food and animal feed due to a direct or indirect risk to human or animal health. This study explored the trends and temporal and spatial distribution of notifications on food safety hazards between January 2008 and December 2013 with a special emphasis on microbiological zoonoses in meat and meat products including poultry at border checks resulting from the rapid alert system for food and feed (RASFF). Results indicated that border rejection notifications are increasing exponentially, frequently due to Salmonella in poultry and shiga-toxin-producing E. coli in meat and meat products. © 2015 Blackwell Verlag GmbH.

Use of visible and near infrared reflectance spectra to predict lipid peroxidation of light lamb meat and discriminate dam's feeding systems.

PubMed

Ripoll, G; Lobón, S; Joy, M

2018-09-01

Measurement of thiobarbituric acid reactive substances (TBARS) is a well-established method for determine lipid oxidation in meat. This assay, however, is time-consuming and generates undesired chemical waste. Dam's milk is the principal source of vitamins and provitamins that delay lipid oxidation of light lamb meat; these compounds are stored in the lamb's muscle tissue. Hence, lamb meat could be used to determine the origin of the dam's diet. The aim of this study is to evaluate Near-infrared reflectance spectroscopy (NIRS) as a tool for determining the lipid peroxidation of light lamb meat and differentiate the meat of light lambs according the diet of their dams during lactation (grazing alfalfa, lucerne, or fed a total mixed ration). NIRS using select wavelengths was able to detect the lipid oxidation of meat (TBARS method). NIRS can detect analytes at concentrations of parts per million. Moreover, the feed diets were discriminated successfully. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed.

PubMed

Ruiz, M; Sarriés, M V; Beriain, M J; Crecente, S; Domínguez, R; Lorenzo, J M

2018-05-01

In order to improve foal carcass quality, it is necessary in particular to improve the carcass dressing percentage and tissue composition. Thus, it is important to establish relationships between grading systems and these parameters. This research was conducted to study the effect of slaughter age (13 v. 26 months) and finishing feed (standard v. linseed feed) on carcass characteristics such as subcutaneous fat colour plus classification of foals for the degree of fatness and conformation. For this study, 46 foals of crossbred genotype (Galician Mountain×Burguete) were used. Finishing feed did not affect any parameter, whereas slaughter age influenced all parameters (P<0.05). The oldest foals had higher carcass measurements, 13% more of meat, 4% more of bone, 12% more of fat, and 4% and 9% bigger fore- and hindquarter, respectively. Consequently, bigger valuable prime cuts were obtained. Nevertheless, the meat : bone ratio was very similar for both 13- and 26-month-old foals (2.88). Most of 26-month-old foals were classified in 'E' (Extra) and '5' (Complete fat cover) categories of conformation and degree of fatness. Most of the carcasses showed subcutaneous fat described as yellowish-white irrespective of age or diet. A regression model found that conformation (36%) and degree of fatness (33%) in live animals was positively linked with carcass tissue composition. It is therefore suggested that producers aim for older slaughter ages than 13 months and that the foal meat industry establishes grading systems to predict carcass quality. Further studies should be necessary to find the optimal slaughter age to obtain carcasses in the best categories of degree of fatness and conformation. New studies should be recommended to improve the meat : bone ratio of foal carcasses as it estimates the aptitude for meat production.

[Discrimination of donkey meat by NIR and chemometrics].

PubMed

Niu, Xiao-Ying; Shao, Li-Min; Dong, Fang; Zhao, Zhi-Lei; Zhu, Yan

2014-10-01

Donkey meat samples (n = 167) from different parts of donkey body (neck, costalia, rump, and tendon), beef (n = 47), pork (n = 51) and mutton (n = 32) samples were used to establish near-infrared reflectance spectroscopy (NIR) classification models in the spectra range of 4,000~12,500 cm(-1). The accuracies of classification models constructed by Mahalanobis distances analysis, soft independent modeling of class analogy (SIMCA) and least squares-support vector machine (LS-SVM), respectively combined with pretreatment of Savitzky-Golay smooth (5, 15 and 25 points) and derivative (first and second), multiplicative scatter correction and standard normal variate, were compared. The optimal models for intact samples were obtained by Mahalanobis distances analysis with the first 11 principal components (PCs) from original spectra as inputs and by LS-SVM with the first 6 PCs as inputs, and correctly classified 100% of calibration set and 98. 96% of prediction set. For minced samples of 7 mm diameter the optimal result was attained by LS-SVM with the first 5 PCs from original spectra as inputs, which gained an accuracy of 100% for calibration and 97.53% for prediction. For minced diameter of 5 mm SIMCA model with the first 8 PCs from original spectra as inputs correctly classified 100% of calibration and prediction. And for minced diameter of 3 mm Mahalanobis distances analysis and SIMCA models both achieved 100% accuracy for calibration and prediction respectively with the first 7 and 9 PCs from original spectra as inputs. And in these models, donkey meat samples were all correctly classified with 100% either in calibration or prediction. The results show that it is feasible that NIR with chemometrics methods is used to discriminate donkey meat from the else meat.

Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics

PubMed Central

Turyk, Zofia; Osek, Maria; Olkowski, Bogusław; Janocha, Alina

2014-01-01

This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs (34±SD 0.3 kg) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck (p≤0.05), but their carcasses were significantly (p≤0.05) longer and had increased backfat depth (p≤0.05). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly (p≤0.05) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area (p≤0.05), decreased fat content (p≤0.05) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet×sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters. PMID:25050003

A prospective investigation of fish, meat and cooking-related carcinogens with endometrial cancer incidence.

PubMed

Arem, H; Gunter, M J; Cross, A J; Hollenbeck, A R; Sinha, R

2013-08-06

There are limited prospective studies of fish and meat intakes with risk of endometrial cancer and findings are inconsistent. We studied associations between fish and meat intakes and endometrial cancer incidence in the large, prospective National Institutes of Health-AARP Diet and Health Study. Intakes of meat mutagens 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and benzo(a)pyrene (BaP) were also calculated. We used Cox proportional hazards regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). We observed no associations with endometrial cancer risk comparing the highest to lowest intake quintiles of red (HR=0.91, 95% CI 0.77-1.08), white (0.98, 0.83-1.17), processed meats (1.02, 0.86-1.21) and fish (1.10, 95% CI 0.93-1.29). We also found no associations between meat mutagen intakes and endometrial cancer. Our findings do not support an association between meat or fish intakes or meat mutagens and endometrial cancer.

A prospective investigation of fish, meat and cooking-related carcinogens with endometrial cancer incidence

PubMed Central

Arem, H; Gunter, M J; Cross, A J; Hollenbeck, A R; Sinha, R

2013-01-01

Background: There are limited prospective studies of fish and meat intakes with risk of endometrial cancer and findings are inconsistent. Methods: We studied associations between fish and meat intakes and endometrial cancer incidence in the large, prospective National Institutes of Health-AARP Diet and Health Study. Intakes of meat mutagens 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and benzo(a)pyrene (BaP) were also calculated. We used Cox proportional hazards regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results: We observed no associations with endometrial cancer risk comparing the highest to lowest intake quintiles of red (HR=0.91, 95% CI 0.77–1.08), white (0.98, 0.83–1.17), processed meats (1.02, 0.86–1.21) and fish (1.10, 95% CI 0.93–1.29). We also found no associations between meat mutagen intakes and endometrial cancer. Conclusion: Our findings do not support an association between meat or fish intakes or meat mutagens and endometrial cancer. PMID:23695021

On-site identification of meat species in processed foods by a rapid real-time polymerase chain reaction system.

PubMed

Furutani, Shunsuke; Hagihara, Yoshihisa; Nagai, Hidenori

2017-09-01

Correct labeling of foods is critical for consumers who wish to avoid a specific meat species for religious or cultural reasons. Therefore, gene-based point-of-care food analysis by real-time Polymerase Chain Reaction (PCR) is expected to contribute to the quality control in the food industry. In this study, we perform rapid identification of meat species by our portable rapid real-time PCR system, following a very simple DNA extraction method. Applying these techniques, we correctly identified beef, pork, chicken, rabbit, horse, and mutton in processed foods in 20min. Our system was sensitive enough to detect the interfusion of about 0.1% chicken egg-derived DNA in a processed food sample. Our rapid real-time PCR system is expected to contribute to the quality control in food industries because it can be applied for the identification of meat species, and future applications can expand its functionality to the detection of genetically modified organisms or mutations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mimetic Aqueous-Phase Medium.

PubMed

Oueslati, Khaled; Promeyrat, Aurélie; Gatellier, Philippe; Daudin, Jean-Dominique; Kondjoyan, Alain

2018-05-31

Fenton reaction kinetics, which involved an Fe(II)/Fe(III) oxidative redox cycle, were studied in a liquid medium that mimics meat composition. Muscle antioxidants (enzymes, peptides, and vitamins) were added one by one in the medium to determine their respective effects on the formation of superoxide and hydroxyl radicals. A stoichio-kinetic mathematical model was used to predict the formation of these radicals under different iron and H 2 O 2 concentrations and temperature conditions. The difference between experimental and predicted results was mainly due to iron reactivity, which had to be taken into account in the model, and to uncertainties on some of the rate constant values introduced in the model. This stoichio-kinetic model will be useful to predict oxidation during meat processes, providing it can be completed to take into account the presence of myoglobin in the muscle.

Red meat, poultry, and fish intake and breast cancer risk among Hispanic and Non-Hispanic white women: The Breast Cancer Health Disparities Study

PubMed Central

Kim, Andre; Lundgreen, Abbie; Wolff, Roger K.; Fejerman, Laura; John, Esther M.; Torres-Mejía, Gabriela; Ingles, Sue A.; Boone, Stephanie D.; Connor, Avonne E.; Hines, Lisa M.; Baumgartner, Kathy B.; Giuliano, Anna; Joshi, Amit D.; Slattery, Martha L.; Stern, Mariana C.

2016-01-01

Purpose There is suggestive but limited evidence for a relationship between meat intake and breast cancer (BC) risk. Few studies included Hispanic women. We investigated the association between meats and fish intake and BC risk among Hispanic and NHW women. Methods The study included NHW (1,982 cases and 2,218 controls) and US Hispanics (1,777 cases and 2,218 controls) from 2 population-based case-control studies. Analyses considered menopausal status and percent Native American ancestry. We estimated pooled ORs combining harmonized data from both studies, and study and race/ethnicity specific ORs that were combined using fixed or random effects models, depending on heterogeneity levels. Results When comparing highest versus lowest tertile of intake, among NHW we observed an association between tuna intake and BC risk (pooled OR = 1.25; 95% CI = 1.05–1.50; trend p = 0.006),. Among Hispanics, we observed an association between BC risk and processed meat intake (pooled OR = 1.42; 95% CI 1.18–1.71; trend p < 0.001), and between white meat (OR = 0.80; 95% CI 0.67–0.95; trend p = 0.01) and BC risk, driven by poultry. All these findings were supported by meta-analysis using fixed or random effect models, and were restricted to estrogen receptor positive tumors. Processed meats and poultry were not associated with BC risk among NHW women; red meat and fish were not associated with BC risk in either race/ethnic groups. Conclusions Our results suggest the presence of ethnic differences in associations between meat and BC risk that may contribute to BC disparities. PMID:26898200

Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat quality.

PubMed

Frisby, June; Raftery, Declan; Kerry, Joe P; Diamond, Dermot

2005-06-01

This paper focuses on the development of a unique wireless pH and temperature monitoring system to assess pig meat quality. Pale, soft and exudative (PSE) pig meat continues to be a major problem in the pig meat industry today. The PSE condition in pork is related to a number of factors including genetics, pre-slaughter stress and insufficient chilling of pig carcasses, which cause a rapid rate of glycolysis post-mortem (<1h). As a result the pH drops to low levels while the muscle temperature is still high. A wireless dual channel system that monitors pH and temperature simultaneously has been developed to provide pH and temperature data of the carcass during the first 24h after slaughter. We have demonstrated that this approach can distinguish in real time, pH and temperature profiles that are 'non-normal', and identify carcasses that are PSE positive quickly and easily.

Immunofluorescence detection of pea protein in meat products.

PubMed

Petrášová, Michaela; Pospiech, Matej; Tremlová, Bohuslava; Javůrková, Zdeňka

2016-08-01

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.

Modeling snail breeding in Bioregenerative Life Support System

NASA Astrophysics Data System (ADS)

Kovalev, Vladimir; Tikhomirov, Alexander A.; Nickolay Manukovsky, D..

It is known that snail meat is a high quality food that is rich in protein. Hence, heliciculture or land snail farming spreads worldwide because it is a profitable business. The possibility to use the snails of Helix pomatia in Biological Life Support System (BLSS) was studied by Japanese Researches. In that study land snails were considered to be producers of animal protein. Also, snail breeding was an important part of waste processing, because snails were capable to eat the inedible plant biomass. As opposed to the agricultural snail farming, heliciculture in BLSS should be more carefully planned. The purpose of our work was to develop a model for snail breeding in BLSS that can predict mass flow rates in and out of snail facility. There are three linked parts in the model called “Stoichiometry”, “Population” and “Mass balance”, which are used in turn. Snail population is divided into 12 age groups from oviposition to one year. In the submodel “Stoichiometry” the individual snail growth and metabolism in each of 12 age groups are described with stoichiometry equations. Reactants are written on the left side of the equations, while products are written on the right side. Stoichiometry formulas of reactants and products consist of four chemical elements: C, H, O, N. The reactants are feed and oxygen, products are carbon dioxide, metabolic water, snail meat, shell, feces, slime and eggs. If formulas of substances in the stoichiometry equations are substituted with their molar masses, then stoichiometry equations are transformed to the equations of molar mass balance. To get the real mass balance of individual snail growth and metabolism one should multiply the value of each molar mass in the equations on the scale parameter, which is the ratio between mass of monthly consumed feed and molar mass of feed. Mass of monthly consumed feed and stoichiometry coefficients of formulas of meat, shell, feces, slime and eggs should be determined experimentally. An age structure and size of snail population are optimized on the base of individual growth and metabolic characteristics with the help of the second submodel "Population". In this simulation a daily amount of snail meat consumed by crewmembers is a guideline which specifies population productivity. Also, the daily amount of snail meat may have an optional value. Prescribed population characteristics are used in the third submodel "Mass balance" to equalize input and output mass flow rates of snail facility. In this submodel we add a water and ash to the organic masses of feed, meat, feces, shell and eggs. Moreover, masses of calcium carbonate and potable water are added to the left side of mass balance equations. Mass of calcium carbonate is distributed among shell, feces and eggs. Summarizing the twelve equations for each snail age, we get the mass balance equation for the snail facility. All simulations are performed by using Solver Add-In for Excel 2007.

Nonacid meat decontamination technologies: model studies and commercial applications.

PubMed

Sofos, J N; Smith, G C

1998-11-10

Increased consumer awareness and concern about microbial foodborne diseases has resulted in intensified efforts to reduce contamination of raw meat, as evidenced by new meat and poultry inspection regulations being implemented in the United States. In addition to requiring operation of meat and poultry slaughtering and processing plants under the principles of the hazard analysis critical control point (HACCP) system, the new regulations have established microbiological testing criteria for Escherichia coli and Salmonella, as a means of evaluating plant performance. These developments have renewed and intensified interest in the development and commercial application of meat and poultry decontamination procedures. Technologies developed and evaluated for decontamination include live animal cleaning/washing, chemical dehairing, carcass knife-trimming to remove physical contaminants, steam/hot water-vacuuming for spot-cleaning/decontamination of carcasses, spray washing/rinsing of carcasses with water of low or high pressures and temperatures or chemical solutions, and exposure of carcass sides to pressurized steam. Under appropriate conditions, the technologies applied to carcasses may reduce mean microbiological counts by approximately one-three log colony forming units (cfu)/cm2, and some of them have been approved and are employed in commercial applications (i.e., steam-vacuuming; carcass spray-washing with water, chlorine, organic acid or trisodium phosphate solutions; hot water deluging/spraying/rinsing, and pressurized steam). The contribution of these decontamination technologies to the enhancement of food safety will be determined over the long term, as surveillance data on microbial foodborne illness are collected. This review examines carcass decontamination technologies, other than organic acids, with emphasis placed on recent advances and commercial applications.

Effects of different rearing systems on growth performance, carcass traits, meat quality and serum biochemical parameters of Chaohu ducks.

PubMed

Zhang, Cheng; Ah Kan Razafindrabe, Richard-Hermann; Chen, Kaikai; Zhao, Xiaohui; Yang, Lei; Wang, Li; Chen, Xingyong; Jin, Sihua; Geng, Zhaoyu

2018-04-01

This study was conducted using a total of 360 22-day-old Chaohu ducks to evaluate the effect of rearing system on growth performance, carcass traits, meat quality and serum parameters of male and female Chaohu ducks. The birds were divided and raised in separate pens according to sex and rearing system, with three replicate pens of 30 male or 30 female ducks per pen for each rearing system. The rearing systems consisted of a floor rearing system (FRS) and a net rearing system (NRS). Results showed that ducks raised in NRS had better growth performance, whereas, ducks raised in FRS exhibited better carcass traits and meat color, and lower intramuscular fat. For the serum parameters, NRS significantly decreased high-density lipoprotein cholesterol content, and enhanced total protein and triacylglycerol contents. Male ducks had lower abdominal fat percentage, and higher growth performance and shear force, but there were no other significant differences between sexes. No rearing system × sex interaction was observed in the present study, revealing that rearing system had the same effect on both sexes. In conclusion, NRS was beneficial to the growth performance of Chaohu ducks, whereas this system had some negative effects on carcass traits, meat quality and serum profiles. © 2018 Japanese Society of Animal Science.

Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC).

PubMed

González, Carlos A; Jakszyn, Paula; Pera, Guillem; Agudo, Antonio; Bingham, Sheila; Palli, Domenico; Ferrari, Pietro; Boeing, Heiner; del Giudice, Giuseppe; Plebani, Mario; Carneiro, Fátima; Nesi, Gabriella; Berrino, Franco; Sacerdote, Carlotta; Tumino, Rosario; Panico, Salvatore; Berglund, Göran; Simán, Henrik; Nyrén, Olof; Hallmans, Göran; Martinez, Carmen; Dorronsoro, Miren; Barricarte, Aurelio; Navarro, Carmen; Quirós, José R; Allen, Naomi; Key, Timothy J; Day, Nicholas E; Linseisen, Jakob; Nagel, Gabriele; Bergmann, Manuela M; Overvad, Kim; Jensen, Majken K; Tjonneland, Anne; Olsen, Anja; Bueno-de-Mesquita, H Bas; Ocke, Marga; Peeters, Petra H M; Numans, Mattijs E; Clavel-Chapelon, Françoise; Boutron-Ruault, Marie-Christine; Trichopoulou, Antonia; Psaltopoulou, Theodora; Roukos, Dimitrios; Lund, Eiliv; Hemon, Bertrand; Kaaks, Rudolf; Norat, Teresa; Riboli, Elio

2006-03-01

Dietary factors are thought to have an important role in gastric and esophageal carcinogenesis, but evidence from cohort studies for such a role is lacking. We examined the risks of gastric cancer and esophageal adenocarcinoma associated with meat consumption within the European Prospective Investigation Into Cancer and Nutrition (EPIC) cohort. A total of 521,457 men and women aged 35-70 years in 10 European countries participated in the EPIC cohort. Dietary and lifestyle information was collected at recruitment. Cox proportional hazard models were used to examine associations between meat intake and risks of cardia and gastric non-cardia cancers and esophageal adenocarcinoma. Data from a calibration substudy were used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. In a nested case-control study, we examined interactions between Helicobacter pylori infection status (i.e., plasma H. pylori antibodies) and meat intakes. All statistical tests were two-sided. During a mean follow-up of 6.5 years, 330 gastric adenocarcinoma and 65 esophageal adenocarcinomas were diagnosed. Gastric non-cardia cancer risk was statistically significantly associated with intakes of total meat (calibrated HR per 100-g/day increase = 3.52; 95% CI = 1.96 to 6.34), red meat (calibrated HR per 50-g/day increase = 1.73; 95% CI = 1.03 to 2.88), and processed meat (calibrated HR per 50-g/day increase = 2.45; 95% CI = 1.43 to 4.21). The association between the risk of gastric non-cardia cancer and total meat intake was especially large in H. pylori-infected subjects (odds ratio per 100-g/day increase = 5.32; 95% CI = 2.10 to 13.4). Intakes of total, red, or processed meat were not associated with the risk of gastric cardia cancer. A positive but non-statistically significant association was observed between esophageal adenocarcinoma cancer risk and total and processed meat intake in the calibrated model. In this study population, the absolute risk of development of gastric adenocarcinoma within 10 years for a study subject aged 60 years was 0.26% for the lowest quartile of total meat intake and 0.33% for the highest quartile of total meat intake. Total, red, and processed meat intakes were associated with an increased risk of gastric non-cardia cancer, especially in H. pylori antibody-positive subjects, but not with cardia gastric cancer.

Meat, meat cooking methods and preservation, and risk for colorectal adenoma.

PubMed

Sinha, Rashmi; Peters, Ulrike; Cross, Amanda J; Kulldorff, Martin; Weissfeld, Joel L; Pinsky, Paul F; Rothman, Nathaniel; Hayes, Richard B

2005-09-01

Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided (descending and sigmoid colon and rectum) adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal adenoma. Well-done red meat was associated with increased risk of colorectal adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal adenoma.

Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain).

PubMed

de Batlle, Jordi; Gracia-Lavedan, Esther; Romaguera, Dora; Mendez, Michelle; Castaño-Vinyals, Gemma; Martín, Vicente; Aragonés, Núria; Gómez-Acebo, Inés; Olmedo-Requena, Rocío; Jimenez-Moleon, José Juan; Guevara, Marcela; Azpiri, Mikel; Llorens-Ivorra, Cristóbal; Fernandez-Tardon, Guillermo; Lorca, Jose Andrés; Huerta, José María; Moreno, Victor; Boldo, Elena; Pérez-Gómez, Beatriz; Castilla, Jesús; Fernández-Villa, Tania; Barrio, Juan Pablo; Andreu, Montserrat; Castells, Antoni; Dierssen, Trinidad; Altzibar, Jone M; Kogevinas, Manolis; Pollán, Marina; Amiano, Pilar

2018-03-01

Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study. A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders. Total meat intake was associated with increased risk of CRC (OR T3-T1 1.41; 95% CI 1.19-1.67; p trend  < 0.001), and similar associations were found for white, red and processed/cured/organ meat. Rare-cooked meat preference was associated with low risk of CRC in red meat (OR rare vs. medium 0.66; 95% CI 0.51-0.85) and total meat (OR rare vs. medium 0.56; 95% CI 0.37-0.86) consumers, these associations being stronger in women than in men. Griddle-grilled/barbecued meat was associated with an increased CRC risk (total meat: OR 1.45; 95% CI 1.13-1.87). Stewing (OR 1.25; 95% CI 1.04-1.51) and oven-baking (OR 1.18; 95% CI 1.00-1.40) were associated with increased CRC risk of white, but not red, meat. Our study supports an association of white, red, processed/cured/organ and total meat intake with an increased risk of CRC. Moreover, our study showed that cooking practices can modulate such risk.

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl.

PubMed

Muñoz, I; Arnau, J; Costa-Corredor, A; Gou, P

2009-12-01

The aim of this study was to obtain and compare water desorption isotherms of ground meat containing NaCl (0.107kg NaCl/kg raw-meat dry matter) and/or K-lactate as NaCl substitute at two different levels of molar substitution (30% and 100%). A thin layer of salted ground meat was dried and sampled at pre-determined times. The moisture content of the samples and their water activities (a(w)) were measured at 5°C and 25°C. Results showed that ground meat with NaCl and/or different K-lactate contents had a similar water desorption isotherm for a(w) ranging from 0.7 to 1.0. Below 0.7, the water equilibrium content fell with small decreases in a(w) faster for meat with NaCl than for meat with K-lactate. K-lactate could reduce the excessive hardening at the surface of salted meat products. Experimental desorption isotherms were compared to those estimated using two approaches of the Ross equation. Models provided a good fit for the experimental data.

Red and Processed Meat Consumption Increases Risk for Non-Hodgkin Lymphoma

PubMed Central

Yang, Li; Dong, Jianming; Jiang, Shenghua; Shi, Wenyu; Xu, Xiaohong; Huang, Hongming; You, Xuefen; Liu, Hong

2015-01-01

Abstract The association between consumption of red and processed meat and non-Hodgkin lymphoma (NHL) remains unclear. We performed a meta-analysis of the published observational studies to explore this relationship. We searched databases in MEDLINE and EMBASE to identify observational studies which evaluated the association between consumption of red and processed meat and risk of NHL. Quality of included studies was evaluated using Newcastle-Ottawa Quality Assessment Scale (NOS). Random-effects models were used to calculate summary relative risk (SRR) and the corresponding 95% confidence interval (CI). We identified a total of 16 case–control and 4 prospective cohort studies, including 15,189 subjects with NHL. The SRR of NHL comparing the highest and lowest categories were 1.32 (95% CI: 1.12–1.55) for red meat and 1.17 (95% CI: 1.07–1.29) for processed meat intake. Stratified analysis indicated that a statistically significant risk association between consumption of red and processed meat and NHL risk was observed in case–control studies, but not in cohort studies. The SRR was 1.11 (95% CI: 1.04–1.18) for per 100 g/day increment in red meat intake and 1.28 (95% CI: 1.08–1.53) for per 50 g/day increment in processed meat intake. There was evidence of a nonlinear association for intake of processed meat, but not for intake of red meat. Findings from our meta-analysis indicate that consumption of red and processed meat may be related to NHL risk. More prospective epidemiological studies that control for important confounders and focus on the NHL risk related with different levels of meat consumption are required to clarify this association. PMID:26559248

Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.

PubMed

Peromingo, Belén; Núñez, Félix; Rodríguez, Alicia; Alía, Alberto; Andrade, María J

2018-03-02

The environmental conditions reached during the ripening of dry-cured meat products favour the proliferation of moulds on their surface. Some of these moulds are hazardous to consumers because of their ability to produce ochratoxin A (OTA). Biocontrol using Debaryomyces hansenii could be a suitable strategy to prevent the growth of ochratoxigenic moulds and OTA accumulation in dry-cured meat products. The aim of this work was to evaluate the ability of two strains of D. hansenii to control the growth and OTA production of Penicillium verrucosum in a meat model under water activities (a w ) values commonly reached during the dry-cured meat product ripening. The presence of D. hansenii strains triggered a lengthening of the lag phase and a decrease of the growth rate of P. verrucosum in meat-based media at 0.97 and 0.92 a w . Both D. hansenii strains significantly reduced OTA production (between 85.16 and 92.63%) by P. verrucosum in the meat-based medium at 0.92 a w . Neither absorption nor detoxification of OTA by D. hansenii strains seems to be involved. However, a repression of the expression of the non-ribosomal peptide synthetase (otanpsPN) gene linked to the OTA biosynthetic pathway was observed in the presence of D. hansenii. To confirm the protective role of D. hansenii strains, they were inoculated together with P. verrucosum Pv45 in dry-fermented sausage and dry-cured ham slices. Although P. verrucosum Pv45 counts were not affected by the presence of D. hansenii in both meat matrices, a reduction of OTA amount was observed. Therefore, the effect of D. hansenii strains on OTA accumulation should be attributed to a reduction at transcriptional level. Consequently, native D. hansenii can be useful as biocontrol agent in dry-cured meat products for preventing the hazard associated with the presence of OTA. Copyright © 2018 Elsevier B.V. All rights reserved.

[Application of near infrared reflectance spectroscopy to predict meat chemical compositions: a review].

PubMed

Tao, Lin-Li; Yang, Xiu-Juan; Deng, Jun-Ming; Zhang, Xi

2013-11-01

In contrast to conventional methods for the determination of meat chemical composition, near infrared reflectance spectroscopy enables rapid, simple, secure and simultaneous assessment of numerous meat properties. The present review focuses on the use of near infrared reflectance spectroscopy to predict meat chemical compositions. The potential of near infrared reflectance spectroscopy to predict crude protein, intramuscular fat, fatty acid, moisture, ash, myoglobin and collagen of beef, pork, chicken and lamb is reviewed. This paper discusses existing questions and reasons in the current research. According to the published results, although published results vary considerably, they suggest that near-infrared reflectance spectroscopy shows a great potential to replace the expensive and time-consuming chemical analysis of meat composition. In particular, under commercial conditions where simultaneous measurements of different chemical components are required, near infrared reflectance spectroscopy is expected to be the method of choice. The majority of studies selected feature-related wavelengths using principal components regression, developed the calibration model using partial least squares and modified partial least squares, and estimated the prediction accuracy by means of cross-validation using the same sample set previously used for the calibration. Meat fatty acid composition predicted by near-infrared spectroscopy and non-destructive prediction and visualization of chemical composition in meat using near-infrared hyperspectral imaging and multivariate regression are the hot studying field now. On the other hand, near infrared reflectance spectroscopy shows great difference for predicting different attributes of meat quality which are closely related to the selection of calibration sample set, preprocessing of near-infrared spectroscopy and modeling approach. Sample preparation also has an important effect on the reliability of NIR prediction; in particular, lack of homogeneity of the meat samples influenced the accuracy of estimation of chemical components. In general the predicting results of intramuscular fat, fatty acid and moisture are best, the predicting results of crude protein and myoglobin are better, while the predicting results of ash and collagen are less accurate.

Work, Skills and Training in the Australian Red Meat Processing Sector. A National Vocational Education and Training Research and Evaluation Program Report

ERIC Educational Resources Information Center

Norton, Kent; Rafferty, Mike

2010-01-01

Work practices in the meat-processing industry have changed in recent years. The industry has moved away from workers dressing a whole carcass towards a chain-based system, with each worker performing a single task along a moving production line. The nature of the meat-processing workforce has also changed. It is no longer dominated by seasonal…

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

PubMed

Warner, R D; Kearney, G; Hopkins, D L; Jacob, R H

2017-07-01

The longissmus lumborum (LL) and semimembranosus (SM) muscles from 391 lamb carcasses, derived from various breed types, were used to investigate the effect of animal/muscle factors, packaging type [over-wrap (OW) or high oxygen modified atmosphere packaging (MAP O2 )] and duration of display on redness of meat during simulated retail display. Using statistical models the time required (in days) for redness to reach a threshold value of 3.5 (below this is unacceptable) was predicted. High levels of iron in the SM, but not LL, reduced the time for redness to reach 3.5 by 2-2.6days in MAP O2 and 0.5-0.8days in OW. The greater the proportion of Merino breed type, the shorter was the time for redness to reach the value of 3.5, an effect consistent across muscles and packaging types. In summary, breed type, packaging format, muscle and muscle iron levels had a significant impact on colour stability of sheep meat in oxygen-available packaging systems. Copyright © 2017. Published by Elsevier Ltd.

Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis.

PubMed

Sirocchi, Veronica; Caprioli, Giovanni; Cecchini, Cinzia; Coman, Maria Magdalena; Cresci, Alberto; Maggi, Filippo; Papa, Fabrizio; Ricciutelli, Massimo; Vittori, Sauro; Sagratini, Gianni

2013-12-01

Biogenic amines (BAs) are considered as an important indicator of freshness and quality of food. In this work, a new active packaging (AP) system for meat that, incorporating essential oil of Rosmarinus officinalis at 4% (w/w), inhibits the increase of BAs and the bacteria involved into their production was developed. BAs were analyzed by a SPE-HPLC-DAD method during the storage time of meat (0-7 d, 4 °C). Results showed that, in each monitored day, Biogenic Amine Index (BAI) expressed in mg kg(-1) is lower in meat wrapped in AP with respect to that packed in polycoupled packaging (PP) (from 19% to 62%). A strong correlation was found between the inhibition of increase of putrescine, cadaverine, histamine and their bacteria producers such as Enterobacteriaceae, Pseudomonas spp. and Brocothrix thermospacta. By exploiting antimicrobial and antioxidant action of essential oil of R. officinalis, the new APs contribute to increase the shelf life of fresh meat and to preserve its important nutrients.

Intake of meat and fish and risk of head-neck cancer subtypes in the Netherlands Cohort Study.

PubMed

Perloy, Andy; Maasland, Denise H E; van den Brandt, Piet A; Kremer, Bernd; Schouten, Leo J

2017-06-01

To date, the role of meat and fish intake in head-neck cancer (HNC) etiology is not well understood and prospective evidence is limited. This prompted us to study the association between meat, fish, and HNC subtypes, i.e., oral cavity cancer (OCC), oro- and hypopharyngeal cancer (OHPC), and laryngeal cancer (LC), within the Netherlands Cohort Study (NLCS). In 1986, 120,852 participants (aged 55-69 years) completed a baseline 150-item food frequency questionnaire (FFQ), from which daily meat and fish intake were calculated. After 20.3 years of follow-up, 430 HNC overall (134 OCC, 90 OHPC and 203 LC) cases and 4,111 subcohort members were found to be eligible for case-cohort analysis. Multivariate hazard ratios were calculated using Cox's proportional hazards model within quartiles of energy-adjusted meat and fish intake. Processed meat intake, but not red meat intake, was positively associated with HNC overall [HR(Q4 vs. Q1) = 1.46, 95% CI 1.06-2.00; ptrend = 0.03]. Among HNC subtypes, processed meat was positively associated with OCC, while no associations were found with OHPC and LC. Fish intake was not associated with HNC risk. Tests for interaction did not reveal statistically significant interaction between meat, fish, and alcohol or smoking on HNC overall risk. In this large cohort study, processed meat intake was positively associated with HNC overall and HNC subtype OCC, but not with OHPC and LC.

Red meat-derived heterocyclic amines increase risk of colon cancer: a population-based case-control study

PubMed Central

Helmus, Drew S.; Thompson, Cheryl L.; Zelenskiy, Svetlana; Tucker, Thomas C.; Li, Li

2014-01-01

Formation of mutagenic heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) is one pathway believed to drive the association of colon cancer with meat consumption. Limited data exist on the associations of individual HCAs and PAHs in red or white meat with colon cancer. Analyzing data from a validated meat preparation questionnaire completed by 1,062 incident colon cancer cases and 1,645 population controls from an ongoing case-control study, risks of colon cancer were estimated using unconditional logistic regression models, comparing the fourth to the first quartile of mutagen estimates derived from a CHARRED based food frequency questionnaire. Total dietary intake of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (adjusted odds ratio (aOR) = 1.88, 95% CI = 1.45–2.43, Ptrend < 0.0001), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) (aOR = 1.73, 95% CI = 1.34–2.23, Ptrend < 0.0001) and meat-derived mutagenic activity (aOR = 1.84, 95% CI = 1.42–2.39, Ptrend < 0.0001) were statistically significantly associated with colon cancer risk. Meat type specific analyses revealed statistically significant associations for red meat-derived MeIQx, DiMeIQx and mutagenic activity, but not for the same mutagens derived from white meat. Our study adds evidence supporting red meat-derived, but not white-meat derived HCAs and PAHs, as an important pathway for environmental colon cancer carcinogenesis. PMID:24168237

Prospective associations of meat consumption during childhood with measures of body composition during adolescence: results from the GINIplus and LISAplus birth cohorts.

PubMed

Harris, Carla; Buyken, Anette; von Berg, Andrea; Berdel, Dietrich; Lehmann, Irina; Hoffmann, Barbara; Koletzko, Sibylle; Koletzko, Berthold; Heinrich, Joachim; Standl, Marie

2016-12-05

Higher meat and protein intakes have been associated with increased body weight in adults, but studies evaluating body composition are scarce. Furthermore, our knowledge in adolescents is limited. This study aimed to investigate the prospective associations of intakes of different meat types, and their respective protein contents during childhood, with body composition during adolescence. Dietary (using food frequency questionnaires) and body composition (measured by bioelectrical impedance) data were collected from the 10- and 15-year follow-up assessments respectively, of the GINIplus and LISAplus birth cohort studies. Sex-stratified prospective associations of meat and meat protein intakes (total, processed, red meat and poultry) with fat mass index (FMI) and fat free mass index (FFMI), were assessed by linear regression models (N = 1610). Among males, higher poultry intakes at age 10 years were associated with a higher FMI at age 15 years [β = 0.278 (SE = 0.139), p = 0.046]; while higher intakes of total and red meat were prospectively associated with higher FFMI [0.386 (0.143), p = 0.007, and 0.333 (0.145), p = 0.022, respectively]. Additionally in males, protein was associated with FFMI for total and red meat [0.285 (0.145) and 0.356 (0.144), respectively]. Prospective associations of meat consumption with subsequent body composition in adolescents may differ by sex and meat source.

Meat quality and intramuscular fatty acid composition of Catria Horse.

PubMed

Trombetta, Maria Federica; Nocelli, Francesco; Pasquini, Marina

2017-08-01

In order to extend scientific knowledge on autochthonous Italian equine meat, the physical-chemical parameters of Catria Horse Longissimus thoracis (LT) muscle and its nutritional characteristics have been investigated. Ten steaks of Catria foal raised at pasture and fattened indoors for 2 months were dissected, and LT muscle was analyzed for chemical composition, total iron, drip loss, colorimetric characteristics, intramuscular fat, fatty acid profile and nutritional indexes. Steak dissection showed that LT muscle accounted for 36.78% and fat accounted for 9.19% of weight of steak. Regarding chemical composition, protein and fat content was 20.31% and 2.83%, respectively. Total iron content (1.95 mg/100 g) was lower than data reported in the literature. Color parameters showed a luminous and intense red hue muscle. The sum of unsaturated fatty acid composition (50.3%) was higher than the sum of saturated fatty acids (46.64 %). The fatty acid profile and nutritional values of Catria Horse meat could be modified adopting extensive rearing systems and grazing. The data suggests that further investigation on the composition of Catria Horse meat should be carried out to valorize this autochthonous breed, reared in sustainable livestock systems, and its meat in local short-chain systems. © 2016 Japanese Society of Animal Science.

Reducing the environmental impact of global diets.

PubMed

Swain, Marian; Blomqvist, Linus; McNamara, James; Ripple, William J

2018-01-01

It is well established in the literature that reducing the amount of meat in global diets would reduce the environmental impacts of food production. However, changes to livestock production systems also have significant potential to reduce environmental impacts from meat production, and yet are not as widely discussed in the literature. Modern, intensive livestock systems, especially for beef, offer substantially lower land requirements and greenhouse gas emissions per kilogram of meat than traditional, extensive ones. The land sparing potential of beef sector intensification is especially relevant for high priority conservation regions like the Brazilian Amazon. Leveraging livestock production systems in addition to dietary change greatly expands the opportunity to achieve conservation and climate goals in the coming decades. Copyright © 2017 Elsevier B.V. All rights reserved.

Predicting meat yields and commercial meat cuts from carcasses of young bulls of Spanish breeds by the SEUROP method and an image analysis system.

PubMed

Oliver, A; Mendizabal, J A; Ripoll, G; Albertí, P; Purroy, A

2010-04-01

The SEUROP system is currently in use for carcass classification in Europe. Image analysis and other new technologies are being developed to enhance and supplement this classification system. After slaughtering, 91 carcasses of local Spanish beef breeds were weighed and classified according to the SEUROP system. Two digital photographs (a side and a dorsal view) were taken of the left carcass sides, and a total of 33 morphometric measurements (lengths, perimeters, areas) were made. Commercial butchering of these carcasses took place 24 h postmortem, and the different cuts were grouped according to four commercial meat cut quality categories: extra, first, second, and third. Multiple regression analysis of carcass weight and the SEUROP conformation score (x variables) on meat yield and the four commercial cut quality category yields (y variables) was performed as a measure of the accuracy of the SEUROP system. Stepwise regression analysis of carcass weight and the 33 morphometric image analysis measurements (x variables) and meat yield and yields of the four commercial cut quality categories (y variables) was carried out. Higher accuracy was achieved using image analysis than using only the current SEUROP conformation score. The regression coefficient values were between R(2)=0.66 and R(2)=0.93 (P<0.001) for the SEUROP system and between R(2)=0.81 and R(2)=0.94 (P<0.001) for the image analysis method. These results suggest that the image analysis method should be helpful as a means of supplementing and enhancing the SEUROP system for grading beef carcasses. 2009 Elsevier Ltd. All rights reserved.

Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract.

PubMed

Sellimi, Sabrine; Benslima, Abdelkarim; Ksouda, Ghada; Montero, Veronique Barragan; Hajji, Mohamed; Nasri, Moncef

2017-10-21

Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.

PubMed

Possas, Arícia; Posada-Izquierdo, Guiomar D; Pérez-Rodríguez, Fernando; Valero, Antonio; García-Gimeno, Rosa M; Duarte, Marta C T

2017-01-02

Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural antimicrobial, thyme essential oil (TEO), on RTE turkey products in order to evaluate its effectiveness throughout the shelf life. To do so, the effect of four different formulations of cooked RTE turkey products on Salmonella Enteritidis behaviour was investigated. Products' slices were surface inoculated with S. Enteritidis (ca. 4 to 5logcfu/g), subsequently stored at 10 and 25°C and microbiologically analysed during 18 and 12days, respectively. Predictive microbiology models fitted to count data were used to evaluate microbial behaviour. Results showed that S. Enteritidis behaviour on RTE turkey products slices during storage was strongly dependent on temperature. The pathogen was able to grow on slices at all tested conditions during storage at 25°C and no statistical differences were detected (p>0.05) between growth parameters. At 10°C, different behaviour patterns were observed. The application of TEO led to higher Salmonella inactivation rates on a product exempt of chemical preservatives. The addition of this novel antimicrobial on meat products or its incorporation on meat active packaging systems as a part of hurdle technology could increase RTE turkey products safety while satisfying the demand of more natural foods. Copyright © 2016 Elsevier B.V. All rights reserved.

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality.

PubMed

Jerónimo, Eliana; Alfaia, Cristina M M; Alves, Susana P; Dentinho, Maria T P; Prates, José A M; Vasta, Valentina; Santos-Silva, José; Bessa, Rui J B

2012-12-01

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7 days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P<0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P=0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat. Copyright © 2012 Elsevier Ltd. All rights reserved.

Nutrient composition and technological quality of meat from alpacas reared in Peru.

PubMed

Salvá, Bettit K; Zumalacárregui, José M; Figueira, Ana C; Osorio, María T; Mateo, Javier

2009-08-01

The aim of this study was to increase the knowledge on alpaca meat quality characteristics. Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system at the Andean region of Peru, were slaughtered at ages between 18 and 24months. Analyses were carried out on Longissimus thoracis and lumborum muscle (LTLM), unless otherwise specified. These included composition parameters: moisture, fat, protein, ash, minerals, amino acids, fatty acid profile (of both LTLM and perirenal fat), retinol and tocopherol concentrations and myoglobin and collagen contents. Other meat quality parameters were evaluated: pH, colour, water holding capacity and Warner-Bratzler shear-force. Alpaca LTLM was characterized by a low intramuscular fat content and mineral and amino acid compositions, polyunsaturated to saturated fatty acids ratio and conjugated linoleic acid content comparable to those found for beef and sheep meat. However, specifically, alpaca meat showed a relatively high n-6 to n-3 (3.7) ratio and low vitamin E concentration. Values of alpaca meat technological quality parameters were in the ranges reported for more conventional red meats, the exception being a lower b(∗) value.

Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review.

PubMed

Kudrnáčová, Eva; Bartoň, Luděk; Bureš, Daniel; Hoffman, Louwrens C

2018-07-01

Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited. Copyright © 2018 Elsevier Ltd. All rights reserved.

9 CFR 320.1 - Records required to be kept.

Code of Federal Regulations, 2010 CFR

2010-01-01

... processing procedures to destroy trichinae in § 318.10(c)(3)(iv) (Methods 5 and 6). (8) Records of nutrition... control of the production process using advanced meat/bone separation machinery and meat recovery systems...

An overview of the nutritional value of beef and lamb meat from South America.

PubMed

Cabrera, M C; Saadoun, A

2014-11-01

The southern region of South America, a subtropical and temperate zone, is an important region for the production of beef and lamb meat, which is mainly produced in extensive pasture-based systems. Because of its content in highly valuable nutrients such as iron, zinc, selenium, fatty acids, and vitamins, meat is a unique and necessary food for the human diet in order to secure a long and healthy life, without nutritional deficiencies. Beef and lamb production systems based on temperate or tropical grasslands show interesting and, in some cases, a differential content in minerals, fatty acids and vitamins. This review deals with the distinctive aspects of the nutritional quality of beef and lamb meat produced in this region in terms of nutritional composition and the bioavailability of key nutrients related to its contribution for a healthy diet for all ages. Copyright © 2014 Elsevier Ltd. All rights reserved.

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidants.

PubMed

Promeyrat, A; Daudin, J D; Gatellier, P

2013-05-01

Optimizing the nutritional quality of cooked meat needs a better understanding of the mechanisms responsible for protein changes induced by heating. The relative contributions of chemical and thermal effects on protein physicochemical changes were studied using meat models. Two models were tested: a basic model made of an aqueous suspension of myofibrillar proteins, and a complex model, in which oxidants were added in physiological concentrations. Various heating time-temperature combinations were applied to both models in the ranges 45-90 °C and 5-120 min. Protein oxidation was evaluated by carbonyl and free thiol contents. Conformational changes of proteins were assessed by measurements of surface hydrophobicity and aggregation. Carbonyl formation was weakly affected by the thermal process alone but exacerbated by oxidants. A synergistic effect of oxidants and heat treatments on protein oxidation was noted. Changes in protein hydrophobicity and aggregation were dominated by the thermal process. Copyright © 2012 Elsevier Ltd. All rights reserved.

Nanotechnology in meat processing and packaging: potential applications - a review.

PubMed

Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

2015-02-01

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

PubMed Central

Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

2015-01-01

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food. PMID:25557827

An extended theory of planned behavior to predict consumers' willingness to buy mobile slaughter unit meat.

PubMed

Hoeksma, Djura L; Gerritzen, Marien A; Lokhorst, Anne Marike; Poortvliet, P Marijn

2017-06-01

The current study investigated the determinants of consumers' intention to purchase meat from mobile slaughter units (MSU). The theory of planned behavior (TPB) and the value belief norm theory (VBN) were used as conceptual lenses to guide this investigation. We conducted a survey among 329 respondents in the Netherlands who buy meat for themselves and/or for others. The results indicated that (1) TPB and VBN explain a high proportion of the variance in consumers' intention to buy MSU meat, and that (2) an extended TPB that includes peoples' attitude, personal norm, subjective norm, and perceived behavioral control turned out to be the best model to predict willingness to buy MSU meat. Further implications for future research and practice are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers.

PubMed

Slade, Peter

2018-06-01

In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Copyright © 2018 Elsevier Ltd. All rights reserved.

An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.

PubMed

Estelles-Lopez, Lucia; Ropodi, Athina; Pavlidis, Dimitris; Fotopoulou, Jenny; Gkousari, Christina; Peyrodie, Audrey; Panagou, Efstathios; Nychas, George-John; Mohareb, Fady

2017-09-01

Over the past decade, analytical approaches based on vibrational spectroscopy, hyperspectral/multispectral imagining and biomimetic sensors started gaining popularity as rapid and efficient methods for assessing food quality, safety and authentication; as a sensible alternative to the expensive and time-consuming conventional microbiological techniques. Due to the multi-dimensional nature of the data generated from such analyses, the output needs to be coupled with a suitable statistical approach or machine-learning algorithms before the results can be interpreted. Choosing the optimum pattern recognition or machine learning approach for a given analytical platform is often challenging and involves a comparative analysis between various algorithms in order to achieve the best possible prediction accuracy. In this work, "MeatReg", a web-based application is presented, able to automate the procedure of identifying the best machine learning method for comparing data from several analytical techniques, to predict the counts of microorganisms responsible of meat spoilage regardless of the packaging system applied. In particularly up to 7 regression methods were applied and these are ordinary least squares regression, stepwise linear regression, partial least square regression, principal component regression, support vector regression, random forest and k-nearest neighbours. MeatReg" was tested with minced beef samples stored under aerobic and modified atmosphere packaging and analysed with electronic nose, HPLC, FT-IR, GC-MS and Multispectral imaging instrument. Population of total viable count, lactic acid bacteria, pseudomonads, Enterobacteriaceae and B. thermosphacta, were predicted. As a result, recommendations of which analytical platforms are suitable to predict each type of bacteria and which machine learning methods to use in each case were obtained. The developed system is accessible via the link: www.sorfml.com. Copyright © 2017 Elsevier Ltd. All rights reserved.

Socioeconomic deprivation impact on meat intake and mortality: NIH-AARP Diet and Health Study.

PubMed

Major, Jacqueline M; Cross, Amanda J; Doubeni, Chyke A; Park, Yikyung; Lian, Min; Hollenbeck, Albert R; Schatzkin, Arthur; Graubard, Barry I; Sinha, Rashmi

2011-12-01

Previous studies have not examined potential interactions between meat intake and characteristics of the local environment on the risk of mortality. This study examined the impact of area socioeconomic deprivation on the association between meat intake and all-cause and cause-specific mortality after accounting for individual-level risk factors. In the prospective NIH-AARP Diet and Health Study, we analyzed data from adults, ages 50-71 years at baseline (1995-1996). Individual-level dietary intake and health risk information were linked to the demographic and socioeconomic context of participants' local environment based on census tract data. Deaths (n = 33,831) were identified through December 2005. Multilevel Cox models were used to estimate hazard ratios and 95% confidence intervals for quintiles of area deprivation scores. Associations of red and processed meats with mortality were consistent across deprivation quintiles. Men residing in least-deprived neighborhoods had a stronger protective effect for white meat consumption. No differences by deprivation index were observed for women. Red and processed meat intake increases mortality risk regardless of level of deprivation within a given neighborhood suggesting biological mechanisms rather than neighborhood contextual factors may underlie these meat-mortality associations. The effect of white meat intake on cancer mortality was modified by area deprivation among men.

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.

PubMed

Herrero, A M; de la Hoz, L; Ordóñez, J A; Herranz, B; Romero de Ávila, M D; Cambero, M I

2008-11-01

The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p<0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p<0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS=-0.160+6.600∗cohesiveness-1.255∗adhesiveness+0.048∗hardness-506.31∗springiness (R(2)=0.745, p<0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R(2)=0.586, p<0.0001) versus folding test grade (FG) and EF versus FG (R(2)=0.564, p<0.0001).

671-nm microsystem diode laser based on portable Raman sensor device for in-situ identification of meat spoilage

NASA Astrophysics Data System (ADS)

Sowoidnich, Kay; Schmidt, Heinar; Schwägele, Fredi; Kronfeldt, Heinz-Detlef

2011-05-01

Based on a miniaturized optical bench with attached 671 nm microsystem diode laser we present a portable Raman system for the rapid in-situ characterization of meat spoilage. It consists of a handheld sensor head (dimensions: 210 x 240 x 60 mm3) for Raman signal excitation and collection including the Raman optical bench, a laser driver, and a battery pack. The backscattered Raman radiation from the sample is analyzed by means of a custom-designed miniature spectrometer (dimensions: 200 x 190 x 70 mm3) with a resolution of 8 cm-1 which is fiber-optically coupled to the sensor head. A netbook is used to control the detector and for data recording. Selected cuts from pork (musculus longissimus dorsi and ham) stored refrigerated at 5 °C were investigated in timedependent measurement series up to three weeks to assess the suitability of the system for the rapid detection of meat spoilage. Using a laser power of 100 mW at the sample meat spectra can be obtained with typical integration times of 5 - 10 seconds. The complex spectra were analyzed by the multivariate statistical tool PCA (principal components analysis) to determine the spectral changes occurring during the storage period. Additionally, the Raman data were correlated with reference analyses performed in parallel. In that way, a distinction between fresh and spoiled meat can be found in the time slot of 7 - 8 days after slaughter. The applicability of the system for the rapid spoilage detection of meat and other food products will be discussed.

Remote sensing measurements of sea surface temperature as an indicator of Vibrio parahaemolyticus in oyster meat and human illnesses.

PubMed

Konrad, Stephanie; Paduraru, Peggy; Romero-Barrios, Pablo; Henderson, Sarah B; Galanis, Eleni

2017-08-31

Vibrio parahaemolyticus (Vp) is a naturally occurring bacterium found in marine environments worldwide. It can cause gastrointestinal illness in humans, primarily through raw oyster consumption. Water temperatures, and potentially other environmental factors, play an important role in the growth and proliferation of Vp in the environment. Quantifying the relationships between environmental variables and indicators or incidence of Vp illness is valuable for public health surveillance to inform and enable suitable preventative measures. This study aimed to assess the relationship between environmental parameters and Vp in British Columbia (BC), Canada. The study used Vp counts in oyster meat from 2002-2015 and laboratory confirmed Vp illnesses from 2011-2015 for the province of BC. The data were matched to environmental parameters from publicly available sources, including remote sensing measurements of nighttime sea surface temperature (SST) obtained from satellite readings at a spatial resolution of 1 km. Using three separate models, this paper assessed the relationship between (1) daily SST and Vp counts in oyster meat, (2) weekly mean Vp counts in oysters and weekly Vp illnesses, and (3) weekly mean SST and weekly Vp illnesses. The effects of salinity and chlorophyll a were also evaluated. Linear regression was used to quantify the relationship between SST and Vp, and piecewise regression was used to identify SST thresholds of concern. A total of 2327 oyster samples and 293 laboratory confirmed illnesses were included. In model 1, both SST and salinity were significant predictors of log(Vp) counts in oyster meat. In model 2, the mean log(Vp) count in oyster meat was a significant predictor of Vp illnesses. In model 3, weekly mean SST was a significant predictor of weekly Vp illnesses. The piecewise regression models identified a SST threshold of approximately 14 o C for both model 1 and 3, indicating increased risk of Vp in oyster meat and Vp illnesses at higher temperatures. Monitoring of SST, particularly through readily accessible remote sensing data, could serve as a warning signal for Vp and help inform the introduction and cessation of preventative or control measures.

Influence of turkey meat on residual nitrite in cured meat products.

PubMed

Kilic, B; Cassens, R G; Borchert, L L

2001-02-01

A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.

PubMed

Ingham, Steven C; Fanslau, Melody A; Burnham, Greg M; Ingham, Barbara H; Norback, John P; Schaffner, Donald W

2007-06-01

A computer-based tool (available at: www.wisc.edu/foodsafety/meatresearch) was developed for predicting pathogen growth in raw pork, beef, and poultry meat. The tool, THERM (temperature history evaluation for raw meats), predicts the growth of pathogens in pork and beef (Escherichia coli O157:H7, Salmonella serovars, and Staphylococcus aureus) and on poultry (Salmonella serovars and S. aureus) during short-term temperature abuse. The model was developed as follows: 25-g samples of raw ground pork, beef, and turkey were inoculated with a five-strain cocktail of the target pathogen(s) and held at isothermal temperatures from 10 to 43.3 degrees C. Log CFU per sample data were obtained for each pathogen and used to determine lag-phase duration (LPD) and growth rate (GR) by DMFit software. The LPD and GR were used to develop the THERM predictive tool, into which chronological time and temperature data for raw meat processing and storage are entered. The THERM tool then predicts a delta log CFU value for the desired pathogen-product combination. The accuracy of THERM was tested in 20 different inoculation experiments that involved multiple products (coarse-ground beef, skinless chicken breast meat, turkey scapula meat, and ground turkey) and temperature-abuse scenarios. With the time-temperature data from each experiment, THERM accurately predicted the pathogen growth and no growth (with growth defined as delta log CFU > 0.3) in 67, 85, and 95% of the experiments with E. coli 0157:H7, Salmonella serovars, and S. aureus, respectively, and yielded fail-safe predictions in the remaining experiments. We conclude that THERM is a useful tool for qualitatively predicting pathogen behavior (growth and no growth) in raw meats. Potential applications include evaluating process deviations and critical limits under the HACCP (hazard analysis critical control point) system.

Meat consumption in relation to mortality from cardiovascular disease among Japanese men and women.

PubMed

Nagao, M; Iso, H; Yamagishi, K; Date, C; Tamakoshi, A

2012-06-01

Although high or low (no) meat consumption was associated with elevated or reduced mortality from cardiovascular disease, respectively, few studies have investigated the association between moderate meat consumption and cardiovascular disease. We aimed to evaluate the associations between moderate meat consumption and cardiovascular disease mortality. We conducted a prospective cohort study of 51,683 Japanese (20,466 men and 31,217 women) aged 40-79 years living in all of Japan (The Japan Collaborative Cohort Study; JACC Study). Consumptions of meat (beef, pork, poultry, liver and processed meat) were assessed via a food frequency questionnaire administrated at baseline survey. Hazard ratios (HRs) of mortality from cardiovascular disease were estimated from Cox proportional hazards regression models according to quintiles of meat consumption after adjustment for potential confounding variables. During 820,076 person-years of follow-up, we documented 2685 deaths due to total cardiovascular disease including 537 ischemic heart diseases and 1209 strokes. The multivariable HRs (95% confidence interval) for the highest versus lowest quintiles of meat consumption (77.6 versus 10.4 g/day) among men were 0.66 (0.45-0.97) for ischemic heart disease, 1.10 (0.84-1.43) for stroke and 1.00 (0.84-1.20) for total cardiovascular disease. The corresponding HRs (59.9 versus 7.5 g/day) among women were 1.22 (0.81-1.83), 0.91 (0.70-1.19) and 1.07 (0.90-1.28). The associations were similar when the consumptions of red meat, poultry, processed meat and liver were examined separately. Moderate meat consumption, up to ~100 g/day, was not associated with increased mortality from ischemic heart disease, stroke or total cardiovascular disease among either gender.

Long-term processed and unprocessed red meat consumption and risk of heart failure: A prospective cohort study of women.

PubMed

Kaluza, Joanna; Åkesson, Agneta; Wolk, Alicja

2015-08-15

Epidemiologic studies of red meat consumption in relation to risk of heart failure (HF) are limited. We examined the associations between long-term unprocessed red meat and processed red meat consumption and incidence of HF in women. The population-based prospective Swedish Mammography Cohort included 34,057 women, aged 48-83 years, with no history of HF or ischemic heart disease at baseline (in 1997). Meat consumption was assessed using a self-administered food-frequency questionnaire (FFQ) in 1997 as well as FFQ administered in 1987-90. Cox proportional hazard regression models were used to estimate hazard ratios (HRs) with 95% confidence intervals (CIs). During a mean follow-up of 13.2 years, 2806 women were diagnosed with HF. Consumption of processed meat (FFQ 1997) was statistically significant positively associated with HF incidence. Women who consumed ≥ 50 g/day processed red meat compared to those who consumed < 25 g/day had a 1.23 (95% CI: 1.09-1.39, P-trend=0.003) higher risk of HF. Long-term high consumption of processed red meat (average from 1987 to 1997) ≥ 50 g/day in comparison to < 25 g/day was associated with HR: 1.30 (95% CI: 1.05-1.60, P-trend=0.002). Women who consistently consumed (in both 1987 and 1997) ≥ 50 g/day vs. < 25 g/day had a 1.78 (95% CI: 1.00-3.16) higher risk of HF. Consumption of unprocessed meat was not associated with increased risk of HF incidence. Findings from this prospective study of women indicate that processed red meat, but not unprocessed red meat, consumption is associated with an increased risk of HF incidence. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Branched-chain amino acid, meat intake and risk of type 2 diabetes in the Women's Health Initiative.

PubMed

Isanejad, Masoud; LaCroix, Andrea Z; Thomson, Cynthia A; Tinker, Lesley; Larson, Joseph C; Qi, Qibin; Qi, Lihong; Cooper-DeHoff, Rhonda M; Phillips, Lawrence S; Prentice, Ross L; Beasley, Jeannette M

2017-06-01

Knowledge regarding association of dietary branched-chain amino acid (BCAA) and type 2 diabetes (T2D), and the contribution of BCAA from meat to the risk of T2D are scarce. We evaluated associations between dietary BCAA intake, meat intake, interaction between BCAA and meat intake and risk of T2D. Data analyses were performed for 74 155 participants aged 50-79 years at baseline from the Women's Health Initiative for up to 15 years of follow-up. We excluded from analysis participants with treated T2D, and factors potentially associated with T2D or missing covariate data. The BCAA and total meat intake was estimated from FFQ. Using Cox proportional hazards models, we assessed the relationship between BCAA intake, meat intake, and T2D, adjusting for confounders. A 20 % increment in total BCAA intake (g/d and %energy) was associated with a 7 % higher risk for T2D (hazard ratio (HR) 1·07; 95 % CI 1·05, 1·09). For total meat intake, a 20 % increment was associated with a 4 % higher risk of T2D (HR 1·04; 95 % CI 1·03, 1·05). The associations between BCAA intake and T2D were attenuated but remained significant after adjustment for total meat intake. These relations did not materially differ with or without adjustment for BMI. Our results suggest that dietary BCAA and meat intake are positively associated with T2D among postmenopausal women. The association of BCAA and diabetes risk was attenuated but remained positive after adjustment for meat intake suggesting that BCAA intake in part but not in full is contributing to the association of meat with T2D risk.

Legumes and meat analogues consumption are associated with hip fracture risk independently of meat intake among Caucasian men and women: the Adventist Health Study-2.

PubMed

Lousuebsakul-Matthews, Vichuda; Thorpe, Donna L; Knutsen, Raymond; Beeson, W Larry; Fraser, Gary E; Knutsen, Synnove F

2014-10-01

In contrast to non-vegetarians, vegetarians consume more legumes and meat analogues as sources of protein to substitute for meat intake. The present study aimed to assess the association between foods with high protein content (legumes, meat, meat analogues) by dietary pattern (vegetarians, non-vegetarians) and hip fracture incidence, adjusted for selected lifestyle factors. A prospective cohort of Adventist Health Study-2 (AHS-2) enrollees who completed a comprehensive lifestyle and dietary questionnaire between 2002 and 2007. Every two years after enrolment, a short questionnaire on hospitalizations and selected disease outcomes including hip fractures was sent to these members. Respondents (n 33,208) to a baseline and a follow-up questionnaire. In a multivariable model, legumes intake of once daily or more reduced the risk of hip fracture by 64% (hazard ratio = 0·36, 95% CI 0·21, 0·61) compared with those with legumes intake of less than once weekly. Similarly, meat intake of four or more times weekly was associated with a 40% reduced risk of hip fracture (hazard ratio = 0·60, 95% CI 0·41, 0·87) compared with those whose meat intake was less than once weekly. Furthermore, consumption of meat analogues once daily or more was associated with a 49 % reduced risk of hip fracture (hazard ratio = 0·51, 95% CI 0·27, 0·98) compared with an intake of less than once weekly. Hip fracture incidence was inversely associated with legumes intake and, to a lesser extent, meat intake, after accounting for other food groups and important covariates. Similarly, a high intake of meat analogues was associated with a significantly reduced risk of hip fracture.

The ability of video image analysis to predict lean meat yield and EUROP score of lamb carcasses.

PubMed

Einarsson, E; Eythórsdóttir, E; Smith, C R; Jónmundsson, J V

2014-07-01

A total of 862 lamb carcasses that were evaluated by both the VIAscan® and the current EUROP classification system were deboned and the actual yield was measured. Models were derived for predicting lean meat yield of the legs (Leg%), loin (Loin%) and shoulder (Shldr%) using the best VIAscan® variables selected by stepwise regression analysis of a calibration data set (n=603). The equations were tested on validation data set (n=259). The results showed that the VIAscan® predicted lean meat yield in the leg, loin and shoulder with an R 2 of 0.60, 0.31 and 0.47, respectively, whereas the current EUROP system predicted lean yield with an R 2 of 0.57, 0.32 and 0.37, respectively, for the three carcass parts. The VIAscan® also predicted the EUROP score of the trial carcasses, using a model derived from an earlier trial. The EUROP classification from VIAscan® and the current system were compared for their ability to explain the variation in lean yield of the whole carcass (LMY%) and trimmed fat (FAT%). The predicted EUROP scores from the VIAscan® explained 36% of the variation in LMY% and 60% of the variation in FAT%, compared with the current EUROP system that explained 49% and 72%, respectively. The EUROP classification obtained by the VIAscan® was tested against a panel of three expert classifiers (n=696). The VIAscan® classification agreed with 82% of conformation and 73% of the fat classes assigned by a panel of expert classifiers. It was concluded that VIAscan® provides a technology that can directly predict LMY% of lamb carcasses with more accuracy than the current EUROP classification system. The VIAscan® is also capable of classifying lamb carcasses into EUROP classes with an accuracy that fulfils minimum demands for the Icelandic sheep industry. Although the VIAscan® prediction of the Loin% is low, it is comparable to the current EUROP system, and should not hinder the adoption of the technology to estimate the yield of Icelandic lambs as it delivered a more accurate prediction for the Leg%, Shldr% and overall LMY% with negligible prediction bias.

Neural Network Model for Survival and Growth of Salmonella enterica Serotype 8,20:-:z6 in Ground Chicken Thigh Meat during Cold Storage: Extrapolation to Other Serotypes.

PubMed

Oscar, T P

2015-10-01

Mathematical models that predict the behavior of human bacterial pathogens in food are valuable tools for assessing and managing this risk to public health. A study was undertaken to develop a model for predicting the behavior of Salmonella enterica serotype 8,20:-:z6 in chicken meat during cold storage and to determine how well the model would predict the behavior of other serotypes of Salmonella stored under the same conditions. To develop the model, ground chicken thigh meat (0.75 cm(3)) was inoculated with 1.7 log Salmonella 8,20:-:z6 and then stored for 0 to 8 -8 to 16°C. An automated miniaturized most-probable-number (MPN) method was developed and used for the enumeration of Salmonella. Commercial software (Excel and the add-in program NeuralTools) was used to develop a multilayer feedforward neural network model with one hidden layer of two nodes. The performance of the model was evaluated using the acceptable prediction zone (APZ) method. The number of Salmonella in ground chicken thigh meat stayed the same (P > 0.05) during 8 days of storage at -8 to 8°C but increased (P < 0.05) during storage at 9°C (+0.6 log) to 16°C (+5.1 log). The proportion of residual values (observed minus predicted values) in an APZ (pAPZ) from -1 log (fail-safe) to 0.5 log (fail-dangerous) was 0.939 for the data (n = 426 log MPN values) used in the development of the model. The model had a pAPZ of 0.944 or 0.954 when it was extrapolated to test data (n = 108 log MPN per serotype) for other serotypes (S. enterica serotype Typhimurium var 5-, Kentucky, Typhimurium, and Thompson) of Salmonella in ground chicken thigh meat stored for 0 to 8 days at -4, 4, 12, or 16°C under the same experimental conditions. A pAPZ of ≥0.7 indicates that a model provides predictions with acceptable bias and accuracy. Thus, the results indicated that the model provided valid predictions of the survival and growth of Salmonella 8,20:-:z6 in ground chicken thigh meat stored for 0 to 8 days at -8 to 16°C and that the model was validated for extrapolation to four other serotypes of Salmonella.

Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products.

PubMed

Mejlholm, Ole; Dalgaard, Paw

2013-10-15

A new and extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. was developed and validated for processed and unprocessed products of seafood and meat. The new model was developed by refitting and expanding an existing cardinal parameter model for growth and the growth boundary of lactic acid bacteria (LAB) in processed seafood (O. Mejlholm and P. Dalgaard, J. Food Prot. 70. 2485-2497, 2007). Initially, to estimate values for the maximum specific growth rate at the reference temperature of 25 °C (μref) and the theoretical minimum temperature that prevents growth of psychrotolerant LAB (T(min)), the existing LAB model was refitted to data from experiments with seafood and meat products reported not to include nitrite or any of the four organic acids evaluated in the present study. Next, dimensionless terms modelling the antimicrobial effect of nitrite, and acetic, benzoic, citric and sorbic acids on growth of Lactobacillus sakei were added to the refitted model, together with minimum inhibitory concentrations determined for the five environmental parameters. The new model including the effect of 12 environmental parameters, as well as their interactive effects, was successfully validated using 229 growth rates (μ(max) values) for psychrotolerant Lactobacillus spp. in seafood and meat products. Average bias and accuracy factor values of 1.08 and 1.27, respectively, were obtained when observed and predicted μ(max) values of psychrotolerant Lactobacillus spp. were compared. Thus, on average μ(max) values were only overestimated by 8%. The performance of the new model was equally good for seafood and meat products, and the importance of including the effect of acetic, benzoic, citric and sorbic acids and to a lesser extent nitrite in order to accurately predict growth of psychrotolerant Lactobacillus spp. was clearly demonstrated. The new model can be used to predict growth of psychrotolerant Lactobacillus spp. in seafood and meat products e.g. prediction of the time to a critical cell concentration of bacteria is considered useful for establishing the shelf life. In addition, the high number of environmental parameters included in the new model makes it flexible and suitable for product development as the effect of substituting one combination of preservatives with another can be predicted. In general, the performance of the new model was unacceptable for other types of LAB including Carnobacterium spp., Leuconostoc spp. and Weissella spp. © 2013.

Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system.

PubMed

Morin, L A; Temelli, F; McMullen, L

2004-11-01

Barley β-glucan, a soluble fibre component with health benefits, has the potential to be used as a fat replacer in meat systems. Interactions between meat proteins and β-glucan gum were examined in reduced-fat (12%, w/w) sausages formulated with β-glucan at 0.3% (w/w) (0.3β-gl) and 0.8% (w/w) (0.8β-gl) levels, as well as high- and reduced-fat controls. Cooking loss results indicated that β-glucan gum held more water in cooked sausages than control gum (carboxymethyl cellulose), due to its ability to form a tighter network within the protein matrix, as shown by scanning electron microscopy. In a raw system, β-glucan gum was not as effective at retaining moisture as a stable protein network, formed by heating. Differential scanning calorimetry results showed that sausages with a higher gum to protein ratio required additional energy for protein denaturation to occur. Findings indicate that β-glucan gum increases the amount of moisture held in a cooked meat protein system, due to the physical entrapment of water, when compared to the high-fat control, but is similar to the reduced-fat formulation with added water.

Meat Consumption and Risk of Developing Type 2 Diabetes in the SUN Project: A Highly Educated Middle-Class Population.

PubMed

Mari-Sanchis, A; Gea, A; Basterra-Gortari, F J; Martinez-Gonzalez, M A; Beunza, J J; Bes-Rastrollo, M

2016-01-01

Meat consumption has been consistently associated with the risk of diabetes in different populations. The aim of our study was to investigate the incidence of type 2 diabetes according to baseline total meat consumption in a longitudinal assessment of a middle-aged Mediterranean population. We followed 18,527 participants (mean age: 38 years, 61% women) in the SUN Project, an open-enrolment cohort of a highly educated population of middle-class Spanish graduate students. All participants were initially free of diabetes. Diet was assessed at baseline using a semi-quantitative food frequency questionnaire of 136-items previously validated. Incident diabetes was defined according to the American Diabetes Association's criteria. We identified 146 incident cases of diabetes after a maximum of 14 years of follow-up period (mean: 8.7 years). In the fully adjusted model, the consumption of ≥3 servings/day of all types of meat was significantly associated with a higher risk of diabetes (HR: 1.85; 95% CI: 1.03-3.31; p for trend = 0.031) in comparison with the reference category (<2 servings/day). When we separated processed from non-processed meat, we observed a non-significant higher risk associated with greater consumption of processed meat and a non-significant lower risk associated with non-processed meat consumption (p for trend = 0.123 and 0.487, respectively). No significant difference was found between the two types of meat (p = 0.594). Our results suggest that meat consumption, especially processed meat, was associated with a higher risk of developing diabetes in our young Mediterranean cohort.

Processed and unprocessed red meat consumption and hypertension in women.

PubMed

Lajous, Martin; Bijon, Anne; Fagherazzi, Guy; Rossignol, Emilie; Boutron-Ruault, Marie-Christine; Clavel-Chapelon, Françoise

2014-09-01

High processed red meat consumption is associated with increased risk of cardiovascular disease. The high sodium content of processed red meat could increase blood pressure and explain the association with cardiovascular disease. We evaluated the relation between the consumption of unprocessed and processed red meat and incident hypertension. In a prospective cohort of 44,616 disease-free French women who responded to a validated dietary questionnaire, we observed 10,256 incident cases of hypertension between 1993 and 2008. Cases were identified through self-reports of diagnosed or treated hypertension. Multivariate Cox regression models were adjusted for age, education, smoking, physical activity, body mass index, menopause, menopausal hormone therapy, and alcohol, bread, coffee, and fruit and vegetable consumption. Women who consumed ≥5 servings of processed red meat/wk (50 g = 1 serving) had a 17% higher rate of hypertension than that of women who consumed <1 serving/wk (HR: 1.17; 95% CI: 1.09, 1.26; P-trend = 0.0002). No association was observed between unprocessed red meat consumption and hypertension. When women who consumed ≥5 servings of unprocessed red meat/wk (100 g = 1 serving) were compared with women who consumed <1 serving unprocessed red meat/wk, the multivariate HR was 0.99 (95% CI: 0.91, 1.08; P-trend = 0.63). In this large prospective cohort of French women, we observed an association between the consumption of processed red meat and hypertension. We observed no association for unprocessed red meat consumption and hypertension. © 2014 American Society for Nutrition.

Cattle cruelty and risks of meat contamination at Akinyele cattle market and slaughter slab in Oyo State, Nigeria.

PubMed

Adeyemo, Olanike K; Adeyemi, Isaac G; Awosanya, Emmanuel J

2009-12-01

Cattle transported to the government-run cattle market and slaughter slab in Akinyele, Oyo State, Nigeria on their final voyage are facing a disturbingly cruel, filthy and unsafe environment that is also raising the risk of contamination of meat sold for human consumption. This report gives a picture of what the cattle have to go through before they are slaughtered. This study also reveals cattle awaiting slaughter in abysmal health conditions, cows pulled with extreme force towards lairage and slaughter slab. Equally disturbing is the filthy situation inside the abattoir where the risk of contamination of meat is significant. Also, poor meat handling, transportation and sales practices subject meat to contamination leading to poor quality and exposure of human consumers to health risk. Development of hygienic slaughter slab operations, improved transportation system for both livestock and meat is therefore recommended; not only for Akinyele, but all abattoirs and slaughter slabs in Nigeria.

Development of Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid and Sensitive Identification of Ostrich Meat

PubMed Central

Abdulmawjood, Amir; Grabowski, Nils; Fohler, Svenja; Kittler, Sophie; Nagengast, Helga; Klein, Guenter

2014-01-01

Animal species identification is one of the primary duties of official food control. Since ostrich meat is difficult to be differentiated macroscopically from beef, therefore new analytical methods are needed. To enforce labeling regulations for the authentication of ostrich meat, it might be of importance to develop and evaluate a rapid and reliable assay. In the present study, a loop-mediated isothermal amplification (LAMP) assay based on the cytochrome b gene of the mitochondrial DNA of the species Struthio camelus was developed. The LAMP assay was used in combination with a real-time fluorometer. The developed system allowed the detection of 0.01% ostrich meat products. In parallel, a direct swab method without nucleic acid extraction using the HYPLEX LPTV buffer was also evaluated. This rapid processing method allowed detection of ostrich meat without major incubation steps. In summary, the LAMP assay had excellent sensitivity and specificity for detecting ostrich meat and could provide a sampling-to-result identification-time of 15 to 20 minutes. PMID:24963709

Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis.

PubMed

Kamruzzaman, Mohammed; Sun, Da-Wen; ElMasry, Gamal; Allen, Paul

2013-01-15

Many studies have been carried out in developing non-destructive technologies for predicting meat adulteration, but there is still no endeavor for non-destructive detection and quantification of adulteration in minced lamb meat. The main goal of this study was to develop and optimize a rapid analytical technique based on near-infrared (NIR) hyperspectral imaging to detect the level of adulteration in minced lamb. Initial investigation was carried out using principal component analysis (PCA) to identify the most potential adulterate in minced lamb. Minced lamb meat samples were then adulterated with minced pork in the range 2-40% (w/w) at approximately 2% increments. Spectral data were used to develop a partial least squares regression (PLSR) model to predict the level of adulteration in minced lamb. Good prediction model was obtained using the whole spectral range (910-1700 nm) with a coefficient of determination (R(2)(cv)) of 0.99 and root-mean-square errors estimated by cross validation (RMSECV) of 1.37%. Four important wavelengths (940, 1067, 1144 and 1217 nm) were selected using weighted regression coefficients (Bw) and a multiple linear regression (MLR) model was then established using these important wavelengths to predict adulteration. The MLR model resulted in a coefficient of determination (R(2)(cv)) of 0.98 and RMSECV of 1.45%. The developed MLR model was then applied to each pixel in the image to obtain prediction maps to visualize the distribution of adulteration of the tested samples. The results demonstrated that the laborious and time-consuming tradition analytical techniques could be replaced by spectral data in order to provide rapid, low cost and non-destructive testing technique for adulterate detection in minced lamb meat. Copyright © 2012 Elsevier B.V. All rights reserved.

Molecular Analysis of Escherichia coli from retail meats (2002-2004) from the United States National Antimicrobial Resistance Monitoring System.

PubMed

Johnson, James R; McCabe, James S; White, David G; Johnston, Brian; Kuskowski, Michael A; McDermott, Patrick

2009-07-15

The origins and virulence potential of meat product-associated Escherichia coli are undefined. Two hundred eighty-seven E. coli isolates (145 resistant and 142 susceptible to trimethoprim-sulfamethoxazole, nalidixic acid, and/or ceftiofur), recovered by the United States National Antimicrobial Monitoring System from retail beef, pork, chicken, and turkey products (from Oregon, Tennessee, Georgia, and Maryland, 2002-2004) underwent polymerase chain reaction testing for phylogenetic groupings and 59 virulence-associated genes. However analyzed, resistant and susceptible isolates differed minimally according to the assessed characteristics. In contrast, the 4 meat types differed greatly for multiple individual traits and aggregate virulence scores. Poultry isolates exhibited virulence genes associated with avian pathogenic E. coli; beef isolates exhibited traits associated with E. coli from diseased cattle. Overall, 20% of isolates qualified as extraintestinal pathogenic E. coli, with poultry isolates exhibiting significantly higher virulence scores than beef and pork isolates (P < .001). Within this systematically collected, geographically distributed sample of recent retail meat isolates, the carriage of extraintestinal pathogenic E. coli virulence genes in antimicrobial-resistant and antimicrobial-susceptible E. coli appeared similar, whereas isolates from different types of meat differed, consistent with on-farm acquisition of resistance within host species-specific E. coli populations. A substantial minority of meat-source E. coli (whether susceptible or resistant) may represent potential human pathogens.

Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.

PubMed

Grebitus, Carola; Jensen, Helen H; Roosen, Jutta; Sebranek, Joseph G

2013-01-01

Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the "cherry red" color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

Dietary plasticity in a nutrient-rich system does not influence brown bear (Ursus arctos) body condition or denning

USGS Publications Warehouse

Mangipane, Lindsey S.; Belant, Jerrold L.; Lafferty, Diana J. R.; Gustine, David D.; Hiller, Tim L.; Colvin, Michael E.; Mangipane, Buck A.; Hilderbrand, Grant V.

2018-01-01

Behavioral differences within a population can allow use of a greater range of resources among individuals. The brown bear (Ursus arctos) is a generalist omnivore that occupies diverse habitats and displays considerable plasticity in food use. We evaluated whether brown bear foraging that resulted in deviations from a proposed optimal diet influenced body condition and, in turn, denning duration in Lake Clark National Park and Preserve, Alaska. To assess assimilated diet, we used sectioned guard hair samples (n = 23) collected in autumn to determine stable carbon and nitrogen isotope ratios. To index proportional contributions of meat and vegetation to assimilated diets, we compared the carbon (δ13C) and nitrogen (δ15N) values of hair samples with the values identified for major food categories. We then compared percentage body fat and body mass in relation to the proportion of assimilated meat in the diet using linear models. We also examined the influence of autumn percentage body fat and mass on denning duration. Percentage body fat was not influenced by the proportion of assimilated meat in the diet. Additionally, percentage body fat and body mass did not influence denning duration. However, body mass of bears assimilating proportionately more meat was greater than bears assimilating less meat. Our results provide support for previous findings that larger bears consume higher amounts of protein to maintain their body size and therefore forage further from the proposed optimal diet. Additionally, our results demonstrate that individuals can achieve similar biological outcomes (e.g., percentage body fat) despite variable foraging strategies, suggesting that individuals within generalist populations may confer an adaptive advantage through behavioral plasticity.

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

Genetic and phenotypic correlations between performance traits with meat quality and carcass characteristics in commercial crossbred pigs.

PubMed

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.

Defending Critical Infrastructure as Cyber Key Terrain

DTIC Science & Technology

2016-08-01

and food sector (meat, poultry, egg products); • Health and Human Services -- public health and healthcare sector and the food sector (other than...meat, poultry, egg products); • Environmental Protection Agency -- drinking water and water treatment systems sector; • Department of Energy

Meat consumption and diet quality and mortality in NHANES III.

PubMed

Kappeler, R; Eichholzer, M; Rohrmann, S

2013-06-01

There is growing evidence that meat consumption is associated with total and cause-specific mortality. Our objective was to evaluate the association of meat intake and the healthy eating index (HEI) with total mortality, cancer and cardiovascular disease (CVD) mortality. Analyses are based on 17, 611 participants from Third National Health and Nutrition Examination Survey (NHANES III) (1986-2010). Meat intake was assessed using a food frequency questionnaire administrated at baseline. Adherence to the HEI was analyzed with a single 24-h dietary recall. Cox proportional hazards regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of mortality according to five categories of meat consumption and three categories of the HEI score. During the follow-up period, 3683 deaths occurred, of which 1554 were due to CVD and 794 due to cancer. After multivariable adjustment, neither red and processed meat, nor white meat consumption were consistently associated with all-cause or cause-specific mortality. In men, white meat consumption tended to be inversely associated with total mortality (P for trend=0.02), but there was no such association among women. Significantly decreased mortality was observed in the top compared with the bottom third of the HEI score (HR=0.70, 95% CI 0.52-0.96). This association was only observed in men, but not in women. Meat consumption was not associated with mortality. A healthy diet according to HEI, however, was associated with a decreased total mortality in men, but not in women.

Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions.

PubMed

Shairp, Rachel; Veríssimo, Diogo; Fraser, Iain; Challender, Daniel; MacMillan, Douglas

2016-01-01

Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity. Previous interventions to tackle illegal and potentially unsustainable consumption of wild meat in Vietnam have generally focused on limiting supply. While critical, they have been impeded by a lack of resources, the presence of increasingly organised criminal networks and corruption. Attention is, therefore, turning to the consumer, but a paucity of research investigating consumer demand for wild meat will impede the creation of effective consumer-centred interventions. Here we used a mixed-methods research approach comprising a hypothetical choice modelling survey and qualitative interviews to explore the drivers of wild meat consumption and consumer preferences among residents of Ho Chi Minh City, Vietnam. Our findings indicate that demand for wild meat is heterogeneous and highly context specific. Wild-sourced, rare, and expensive wild meat-types are eaten by those situated towards the top of the societal hierarchy to convey wealth and status and are commonly consumed in lucrative business contexts. Cheaper, legal and farmed substitutes for wild-sourced meats are also consumed, but typically in more casual consumption or social drinking settings. We explore the implications of our results for current conservation interventions in Vietnam that attempt to tackle illegal and potentially unsustainable trade in and consumption of wild meat and detail how our research informs future consumer-centric conservation actions.

Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions

PubMed Central

Shairp, Rachel; Veríssimo, Diogo; Fraser, Iain; Challender, Daniel; MacMillan, Douglas

2016-01-01

Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity. Previous interventions to tackle illegal and potentially unsustainable consumption of wild meat in Vietnam have generally focused on limiting supply. While critical, they have been impeded by a lack of resources, the presence of increasingly organised criminal networks and corruption. Attention is, therefore, turning to the consumer, but a paucity of research investigating consumer demand for wild meat will impede the creation of effective consumer-centred interventions. Here we used a mixed-methods research approach comprising a hypothetical choice modelling survey and qualitative interviews to explore the drivers of wild meat consumption and consumer preferences among residents of Ho Chi Minh City, Vietnam. Our findings indicate that demand for wild meat is heterogeneous and highly context specific. Wild-sourced, rare, and expensive wild meat-types are eaten by those situated towards the top of the societal hierarchy to convey wealth and status and are commonly consumed in lucrative business contexts. Cheaper, legal and farmed substitutes for wild-sourced meats are also consumed, but typically in more casual consumption or social drinking settings. We explore the implications of our results for current conservation interventions in Vietnam that attempt to tackle illegal and potentially unsustainable trade in and consumption of wild meat and detail how our research informs future consumer-centric conservation actions. PMID:26752642

Growth modeling of uropathogenic Escherichia coli in ground chicken meat

USDA-ARS?s Scientific Manuscript database

Extraintestinal Pathogenic Escherichia coli (ExPEC), including Uropathogenic E. coli (UPEC), are common contaminants in poultry meat, and are a major pathogen associated with inflammatory bowel disease, ulcerative colitis, sepsis, and urinary tract infections. The purpose of this study was to determ...

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products

PubMed Central

Leroy, Sabine; Vermassen, Aurore; Ras, Geoffrey; Talon, Régine

2017-01-01

Staphylococcus xylosus belongs to the vast group of coagulase-negative staphylococci. It is frequently isolated from meat products, either fermented or salted and dried, and is commonly used as starter cultures in sausage manufacturing. Analysis of the S. xylosus genome together with expression in situ in a meat model revealed that this bacterium is well adapted to meat substrates, being able to use diverse substrates as sources of carbon and energy and different sources of nitrogen. It is well-equipped with genes involved in osmotic, oxidative/nitrosative, and acidic stress responses. It is responsible for the development of the typical colour of cured meat products via its nitrate reductase activity. It contributes to sensorial properties, mainly by the the catabolism of pyruvate and amino acids resulting in odorous compounds and by the limiting of the oxidation of fatty acids, thereby avoiding rancidity. PMID:28850086

Four Models Including Fish, Seafood, Red Meat and Enriched Foods to Achieve Australian Dietary Recommendations for n-3 LCPUFA for All Life-Stages

PubMed Central

Fayet-Moore, Flavia; Baghurst, Katrine; Meyer, Barbara J.

2015-01-01

Populations are not meeting recommended intakes of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA). The aim was (i) to develop a database on n-3 LCPUFA enriched products; (ii) to undertake dietary modelling exercise using four dietary approaches to meet the recommendations and (iii) to determine the cost of the models. Six n-3 LCPUFA enriched foods were identified. Fish was categorised by n-3 LCPUFA content (mg/100 g categories as “excellent” “good” and “moderate”). The four models to meet recommended n-3 LCPUFA intakes were (i) fish only; (ii) moderate fish (with red meat and enriched foods); (iii) fish avoiders (red meat and enriched foods only); and (iv) lacto-ovo vegetarian diet (enriched foods only). Diets were modelled using the NUTTAB2010 database and n-3 LCPUFA were calculated and compared to the Suggested Dietary Targets (SDT). The cost of meeting these recommendations was calculated per 100 mg n-3 LCPUFA. The SDT were achieved for all life-stages with all four models. The weekly food intake in number of serves to meet the n-3 LCPUFA SDT for all life-stages for each dietary model were: (i) 2 “excellent” fish; (ii) 1 “excellent” and 1 “good” fish, and depending on life-stage, 3–4 lean red meat, 0–2 eggs and 3–26 enriched foods; (iii) 4 lean red meat, and 20–59 enriched foods; (iv) 37–66 enriched foods. Recommended intakes of n-3 LCPUFA were easily met by the consumption of fish, which was the cheapest source of n-3 LCPUFA. Other strategies may be required to achieve the recommendations including modifying the current food supply through feeding practices, novel plant sources and more enriched foods. PMID:26492269

Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions

USDA-ARS?s Scientific Manuscript database

Clostridium perfringens Type A is a significant public health threat and may germinate, outgrow, and multiply during cooling of cooked meats. This study evaluates a new C. perfringens growth model in IPMP Dynamic Prediction using the same criteria and cooling data in Mohr and others (2015), but inc...

Knowledge gaps in host-parasite interaction preclude accurate assessment of meat-borne exposure to Toxoplasma gondii.

PubMed

Crotta, M; Limon, G; Blake, D P; Guitian, J

2017-11-16

Toxoplasma gondii is recognized as a widely prevalent zoonotic parasite worldwide. Although several studies clearly identified meat products as an important source of T. gondii infections in humans, quantitative understanding of the risk posed to humans through the food chain is surprisingly scant. While probabilistic risk assessments for pathogens such as Campylobacter jejuni, Listeria monocytogenes or Escherichia coli have been well established, attempts to quantify the probability of human exposure to T. gondii through consumption of food products of animal origin are at early stages. The biological complexity of the life cycle of T. gondii and limited understanding of several fundamental aspects of the host/parasite interaction, require the adoption of numerous critical assumptions and significant simplifications. In this study, we present a hypothetical quantitative model for the assessment of human exposure to T. gondii through meat products. The model has been conceptualized to capture the dynamics leading to the presence of parasite in meat and, for illustrative purposes, used to estimate the probability of at least one viable cyst occurring in 100g of fresh pork meat in England. Available data, including the results of a serological survey in pigs raised in England were used as a starting point to implement a probabilistic model and assess the fate of the parasite along the food chain. Uncertainty distributions were included to describe and account for the lack of knowledge where necessary. To quantify the impact of the key model inputs, sensitivity and scenario analyses were performed. The overall probability of 100g of a hypothetical edible tissue containing at least 1 cyst was 5.54%. Sensitivity analysis indicated that the variables exerting the greater effect on the output mean were the number of cysts and number of bradyzoites per cyst. Under the best and the worst scenarios, the probability of a single portion of fresh pork meat containing at least 1 viable cyst resulted 1.14% and 9.97% indicating that the uncertainty and lack of data surrounding key input parameters of the model preclude accurate estimation of T. gondii exposure through consumption of meat products. The hypothetical model conceptualized here is coherent with current knowledge of the biology of the parasite. Simulation outputs clearly identify the key gaps in our knowledge of the host-parasite interaction that, when filled, will support quantitative assessments and much needed accurate estimates of the risk of human exposure. Copyright © 2017 Elsevier B.V. All rights reserved.

Reproductive state and rank influence patterns of meat consumption in wild female chimpanzees (Pan troglodytes schweinfurthii).

PubMed

O'Malley, Robert C; Stanton, Margaret A; Gilby, Ian C; Lonsdorf, Elizabeth V; Pusey, Anne; Markham, A Catherine; Murray, Carson M

2016-01-01

An increase in faunivory is a consistent component of human evolutionary models. Animal matter is energy- and nutrient-dense and can provide macronutrients, minerals, and vitamins that are limited or absent in plant foods. For female humans and other omnivorous primates, faunivory may be of particular importance during the costly periods of pregnancy and early lactation. Yet, because animal prey is often monopolizable, access to fauna among group-living primates may be mediated by social factors such as rank. Wild chimpanzees (Pan troglodytes) across Africa habitually consume insects and/or vertebrates. However, no published studies have examined patterns of female chimpanzee faunivory during pregnancy and early lactation relative to non-reproductive periods, or by females of different rank. In this study, we assessed the influence of reproductive state and dominance rank on the consumption of fauna (meat and insects) by female chimpanzees of Gombe National Park, Tanzania. Using observational data collected over 38 years, we tested (a) whether faunivory varied by reproductive state, and (b) if high-ranking females spent more time consuming fauna than lower-ranking females. In single-factor models, pregnant females consumed more meat than lactating and baseline (meaning not pregnant and not in early lactation) females, and high-ranking females consumed more meat than lower-ranking females. A two-factor analysis of a subset of well-sampled females identified an interaction between rank and reproductive state: lower-ranking females consumed more meat during pregnancy than lower-ranking lactating and baseline females did. High-ranking females did not significantly differ in meat consumption between reproductive states. We found no relationships between rank or reproductive state with insectivory. We conclude that, unlike insectivory, meat consumption by female chimpanzees is mediated by both reproductive state and social rank. We outline possible mechanisms for these patterns, relate our findings to meat-eating patterns in women from well-studied hunter-gatherer societies, and discuss potential avenues for future research. Copyright © 2015 Elsevier Ltd. All rights reserved.

Red and processed meat consumption and breast cancer: UK Biobank cohort study and meta-analysis.

PubMed

Anderson, Jana J; Darwis, Narisa D M; Mackay, Daniel F; Celis-Morales, Carlos A; Lyall, Donald M; Sattar, Naveed; Gill, Jason M R; Pell, Jill P

2018-02-01

Red and processed meat may be risk factors for breast cancer due to their iron content, administration of oestrogens to cattle or mutagens created during cooking. We studied the associations in UK Biobank and then included the results in a meta-analysis of published cohort studies. UK Biobank, a general population cohort study, recruited participants aged 40-69 years. Incident breast cancer was ascertained via linkage to routine hospital admission, cancer registry and death certificate data. Univariate and multivariable Cox proportional hazard models were used to explore the associations between red and processed meat consumption and breast cancer. Previously published cohort studies were identified from a systematic review using PubMed and Ovid and a meta-analysis conducted using a random effects model. Over a median of 7 years follow-up, 4819 of the 262,195 women developed breast cancer. The risk was increased in the highest tertile (>9 g/day) of processed meat consumption (adjusted hazard ratio [HR] 1.21, 95% confidence interval [CI] 1.08-1.35, p = 0.001). Collation with 10 previous cohort studies provided data on 40,257 incident breast cancers in 1.65 million women. On meta-analysis, processed meat consumption was associated with overall (relative risk [RR] 1.06, 95% CI 1.01-1.11) and post-menopausal (RR 1.09, 95% CI 1.03-1.15), but not pre-menopausal (RR 0.99, 95% CI 0.88-1.10), breast cancer. In UK Biobank and the meta-analysis, red meat consumption was not associated with breast cancer (adjusted HR 0.99 95% CI 0.88-1.12 and RR 1.03, 95% CI 0.99-1.08, respectively). Consumption of processed meat, but not red meat, may increase the risk of breast cancer. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Fatty acid intake and its dietary sources in relation with markers of type 2 diabetes risk: The NEO study.

PubMed

Wanders, A J; Alssema, M; de Koning, E J P; le Cessie, S; de Vries, J H; Zock, P L; Rosendaal, F R; Heijer, M den; de Mutsert, R

2017-02-01

The aim of this study was to examine the relations between intakes of total, saturated, mono-unsaturated, poly-unsaturated and trans fatty acids (SFA, MUFA, PUFA and TFA), and their dietary sources (dairy, meat and plant) with markers of type 2 diabetes risk. This was a cross-sectional analysis of baseline data of 5675 non-diabetic, middle-aged participants of the Netherlands Epidemiology of Obesity (NEO) study. Associations between habitual dietary intake and fasting and postprandial blood glucose and insulin, Homeostatic Model Assessment of Insulin Resistance (HOMA-IR), HOMA of β-cell function (HOMA-B) and Disposition Index were assessed through multivariable linear regression models with adjustments for demographic, lifestyle and dietary factors. Mean (s.d.) intakes in percent of energy (En%) were 34.4 (5.8) for total fatty acids, 12.4 (2.9) for SFA, 12.2 (2.4) for MUFA, 6.9 (1.9) for PUFA and 0.6 (0.2) for TFA. As compared with carbohydrates, only SFA was weakly inversely associated with fasting insulin, HOMA-IR and HOMA-B. When stratified by dietary source, all fatty acids from meat were positively associated with fasting insulin - total fatty acids meat (per 5 En%: 10.0%; 95% confidence interval: 4.0, 16.3), SFA meat (per 1 En%: 3.7%; 0.4, 7.2), MUFA meat (per 1 En%: 5.0%; 2.0, 8.1), PUFA meat (per 1 En%: 17.3%; 6.0, 29.7) and TFA meat (per 0.1 En%: 10.5%; 3.2, 18.3). Similarly, all fatty acids from meat were positively associated with HOMA-IR and HOMA-B and inversely with Disposition Index. Our study suggests that the relations between fatty acid intakes and markers of type 2 diabetes risk may depend on the dietary sources of the fatty acids. More epidemiological studies on diet and cardiometabolic disease are needed, addressing possible interactions between nutrients and their dietary sources.

Reproductive State and Rank Influence Patterns of Meat Consumption in Wild Female Chimpanzees (Pan troglodytes schweinfurthii)

PubMed Central

Stanton, Margaret A.; Gilby, Ian C.; Lonsdorf, Elizabeth V.; Pusey, Anne; Markham, A. Catherine; Murray, Carson M.

2015-01-01

An increase in faunivory is a consistent component of human evolutionary models. Animal matter is energy- and nutrient-dense and can provide macronutrients, minerals, and vitamins that are limited or absent in plant foods. For female humans and other omnivorous primates, faunivory may be of particular importance during the costly periods of pregnancy and early lactation. Yet, because animal prey is often monopolizable, access to fauna among group-living primates may be mediated by social factors such as rank. Wild chimpanzees (Pan troglodytes) across Africa habitually consume insects and/or vertebrates. However, no published studies have examined patterns of female chimpanzee faunivory during pregnancy and early lactation relative to non-reproductive periods, or by females of different rank. In this study, we assessed the influence of reproductive state and dominance rank on the consumption of fauna (meat and insects) by female chimpanzees of Gombe National Park, Tanzania. Using observational data collected over 38 years, we tested (a) whether faunivory varied by reproductive state, and (b) if high-ranking females spent more time consuming fauna than lower-ranking females. In single-factor models, pregnant females consumed more meat than lactating and baseline (meaning not pregnant and not in early lactation) females, and high-ranking females consumed more meat than lower-ranking females. A two-factor analysis of a subset of well-sampled females identified an interaction between rank and reproductive state: lower-ranking females consumed more meat during pregnancy than lower-ranking lactating and baseline females did. High-ranking females did not significantly differ in meat consumption between reproductive states. We found no relationships between rank or reproductive state with insectivory. We conclude that, unlike insectivory, meat consumption by female chimpanzees is mediated by both reproductive state and social rank. We outline several possible mechanisms for these patterns, relate our findings to meat-eating patterns in women from well-studied hunter-gatherer societies, and discuss potential avenues for future research. PMID:26767956

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.

PubMed

Stavropoulou, Despoina Angeliki; Van Reckem, Emiel; De Smet, Stefaan; De Vuyst, Luc; Leroy, Frédéric

2018-06-02

Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture. The latter usually consists of Staphylococcus carnosus and/or Staphylococcus xylosus strains, although strains from other CNS species also have potential for application. However, it is not entirely clear how the fitness of alternative starter cultures within a fermented meat matrix compares to conventional ones and how this may be affected by processing conditions. Therefore, the aim of this study was to assess the influence of two key processing conditions, namely temperature and acidity, on the competitiveness of a cocktail of five different strains of CNS belonging to species that are potentially important for meat fermentation (Staphylococcus xylosus 2S7-2, S. carnosus 833, Staphylococcus epidermidis ATCC 12228, Staphylococcus equorum DFL-S19, and Staphylococcus saprophyticus FPS1). To this end, fermented meat models consisting of cured meat batters with initial pH values of 5.3, 5.5, or 5.7 were inoculated with these strains, stuffed in containers, and incubated at 23, 30, or 37 °C. Both the pH level and the temperature influenced the composition of the CNS communities, giving a competitive advantage to the best adapted species. Staphylococcus xylosus preferred low temperature and mild acidity, whereas an elevated temperature selected for S. epidermidis and a low pH for S. carnosus. Under the conditions tested, S. saprophyticus and S. equorum were outcompeted by the three other CNS species. Hence, CNS communities in fermented meats are not only established based on the initial presence of specific species in the meat batter but also by their subsequent adaptation to the processing conditions during fermentation, potentially overruling the use of starter cultures. Copyright © 2018 Elsevier B.V. All rights reserved.

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

Physical and nutritional properties of buffalo meat finished on hay or maize silage-based diets.

PubMed

Cifuni, Giulia Francesca; Contò, Michela; Amici, Andrea; Failla, Sebastiana

2014-04-01

The current study examines the effect of different finishing diets (hay- vs. maize-silage on meal ration) on carcass quality, physical, chemical and sensory properties, and fatty acid profiles of buffalo meat. Twenty male Italian Mediterranean buffaloes (246 ± 9.00 kg live weight) were distributed at random into two groups at the beginning of the finishing period (368 ± 20 days). The buffaloes were offered two finishing diets: a maize silage (MS) or an alfalfa hay (AH) diet. No significant differences were found between dietary treatments for live and carcass weight. Meat chemical composition was influenced by dietary treatment. A higher fat content was detected in meat from animals finished with MS than AH (P < 0.05). Overall, the data indicated differences between the fatty acid profiles of meat as a consequence of different feeding systems. The higher fat deposition in the MS group resulted in meat with a less favorable fatty acid profile (i.e. a lower polyunsaturated/saturated fatty acid ratio and α-linolenic fatty acid content) in relation to human health compared with meat from animals fed the AH diet. © 2013 Japanese Society of Animal Science.

Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality.

PubMed

Erasmus, Sara W; Muller, Magdalena; Hoffman, Louwrens C

2017-05-01

Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of Meat Price on Race and Gender Disparities in Obesity, Mortality and Quality of Life in the US: A Model-Based Analysis

PubMed Central

Pitt, Allison; Bendavid, Eran

2017-01-01

Introduction There are large differences in the burden and health implications of obesity by race and gender in the US. It is unclear to what extent policies modifying caloric consumption change the distribution of the burden of obesity and related health outcomes. Meat is a large component of the American diet. We investigate how changing meat prices (that may result from policies or from exogenous factors that reduce supply) might impact the burden of obesity by race and gender. Methods We construct a microsimulation model that evaluates the 15-year body-mass index (BMI) and mortality impact of changes in meat price (5, 10, 25, and 50% increase) in the US adult population stratified by age, gender, race, and BMI. Results Under each price change evaluated, relative to the status quo, white males, black males, and black females are expected to realize more dramatic reduction in 2030 obesity prevalence than white females. Life expectancy gains are also projected to differ by subpopulation, with black males far less likely to benefit from an increase in meat prices than other groups. Conclusions Changing meat prices has considerable potential to affect population health differently by race and gender. In designing interventions that alter the price of foods to consumers, it is not sufficient to assess health effects based solely on the population as a whole, since differential effects across subpopulations may be substantial. PMID:28045931

Effect of Meat Price on Race and Gender Disparities in Obesity, Mortality and Quality of Life in the US: A Model-Based Analysis.

PubMed

Pitt, Allison; Bendavid, Eran

2017-01-01

There are large differences in the burden and health implications of obesity by race and gender in the US. It is unclear to what extent policies modifying caloric consumption change the distribution of the burden of obesity and related health outcomes. Meat is a large component of the American diet. We investigate how changing meat prices (that may result from policies or from exogenous factors that reduce supply) might impact the burden of obesity by race and gender. We construct a microsimulation model that evaluates the 15-year body-mass index (BMI) and mortality impact of changes in meat price (5, 10, 25, and 50% increase) in the US adult population stratified by age, gender, race, and BMI. Under each price change evaluated, relative to the status quo, white males, black males, and black females are expected to realize more dramatic reduction in 2030 obesity prevalence than white females. Life expectancy gains are also projected to differ by subpopulation, with black males far less likely to benefit from an increase in meat prices than other groups. Changing meat prices has considerable potential to affect population health differently by race and gender. In designing interventions that alter the price of foods to consumers, it is not sufficient to assess health effects based solely on the population as a whole, since differential effects across subpopulations may be substantial.

Modelling of beef sensory quality for a better prediction of palatability.

PubMed

Hocquette, Jean-François; Van Wezemael, Lynn; Chriki, Sghaier; Legrand, Isabelle; Verbeke, Wim; Farmer, Linda; Scollan, Nigel D; Polkinghorne, Rod; Rødbotten, Rune; Allen, Paul; Pethick, David W

2014-07-01

Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle×specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction of beef quality. In both approaches, the volume of data available not only provides statistically sound correlations between various factors and beef quality traits but also a better understanding of the variability of beef quality according to various criteria (breed, age, sex, pH, marbling etc.). © 2013 The American Meat Science Association. All rights reserved.

Unprocessed Meat Consumption and Incident Cardiovascular Diseases in Korean Adults: The Korean Genome and Epidemiology Study (KoGES)

PubMed Central

Park, Kyong; Son, Jakyung; Jang, Jiyoung; Kang, Ryungwoo; Chung, Hye-Kyung; Lee, Kyong Won; Lee, Seung-Min; Lim, Hyunjung; Shin, Min-Jeong

2017-01-01

Meat consumption has been shown to be associated with cardiovascular disease (CVD) risk in Western societies; however, epidemiological data are limited on the Korean population. Therefore, we examined the associations between unprocessed meat consumption and CVD incidence in Korea. Data were derived from the Ansung-Ansan cohort (2001–2012), including 9370 adults (40–69 years) without CVD or cancer at baseline. Total unprocessed meat consumption was estimated as the sum of unprocessed red meat (beef, pork, and organ meat) and poultry consumption. In the fully adjusted Cox regression model, the relative risks of CVD across increasing quintiles of total unprocessed meat intake were 1.0 (reference), 0.72 (95% confidence interval (CI): 0.55, 0.95), 0.57 (95% CI: 0.42, 0.78), 0.69 (95% CI: 0.51, 0.95), and 0.69 (95% CI: 0.48, 0.97), but no significant linear trend was detected (p for trend = 0.14). Frequent poultry consumption was significantly associated with a decreased CVD risk; this association showed a dose-response relationship (p for trend = 0.04). This study showed that a moderate intake of total unprocessed meat was inversely associated with CVD risk. A significant inverse association between poultry consumption and incident CVD was observed in Korean adults, requiring further confirmation in other populations. PMID:28505126

Measuring and modeling of radiofrequency dielectric properties of chicken breast meat

USDA-ARS?s Scientific Manuscript database

Dielectric properties of chicken breast meat are important for both dielectric heating and quality sensing applications. In heating applications they allow optimization of energy transfer and uniformity of heating. In sensing applications, they can be used to predict quality attributes of the chicke...

Import risk assessment incorporating a dose-response model: introduction of highly pathogenic porcine reproductive and respiratory syndrome into Australia via illegally imported raw pork.

PubMed

Brookes, V J; Hernández-Jover, M; Holyoake, P; Ward, M P

2014-03-01

Highly pathogenic porcine reproductive and respiratory syndrome (PRRS) has spread through parts of south-east Asia, posing a risk to Australia. The objective of this study was to assess the probability of infection of a feral or domestic pig in Australia with highly pathogenic PRRS following ingestion of illegally imported raw pork. A conservative scenario was considered in which 500 g of raw pork was imported from the Philippines into Australia without being detected by border security, then discarded from a household and potentially accessed by a pig. Monte Carlo simulation of a two-dimensional, stochastic model was used to estimate the probability of entry and exposure, and the probability of infection was assessed by incorporating a virus-decay and mechanistic dose-response model. Results indicated that the probability of infection of a feral pig after ingestion of raw meat was higher than the probability of infection of a domestic pig. Sensitivity analysis was used to assess the influence of input parameters on model output probability estimates, and extension of the virus-decay and dose-response model was used to explore the impact of different temperatures and time from slaughter to ingestion of the meat, different weights of meat, and the level of viraemia at slaughter on the infectivity of meat. Parameters with the highest influence on the model output were the level of viraemia of a pig prior to slaughter and the probability of access by a feral pig to food-waste discarded on property surrounding a household. Extension of the decay and dose-response model showed that small pieces of meat (10 g) from a highly pathogenic PRRS viraemic pig could contain enough virus to have a high probability of infection of a pig, and that routes to Australia by sea or air from all highly pathogenic PRRS virus endemic countries were of interest dependent on the temperature of the raw meat during transport. This study highlighted the importance of mitigation strategies such as disposal of food-waste from international traffic as quarantine waste, and the need for further research into the probability of access to food-waste on properties by feral pigs. Copyright © 2014 Elsevier B.V. All rights reserved.

Meat consumption and risk of primary hip and knee joint replacement due to osteoarthritis: a prospective cohort study

PubMed Central

2011-01-01

Background There is emerging evidence for a beneficial effect of meat consumption on the musculoskeletal system. However, whether it affects the risk of knee and hip osteoarthritis is unknown. We performed a prospective cohort study to examine the relationship between meat consumption and risk of primary hip and knee replacement for osteoarthritis. Methods Eligible 35,331 participants were selected from the Melbourne Collaborative Cohort Study recruited during 1990-1994. Consumption of fresh red meat, processed meat, chicken, and fish was assessed using a food frequency questionnaire. Primary hip and knee replacement for osteoarthritis during 2001-2005 was determined by linking the cohort records to the Australian National Joint Replacement Registry. Results There was a negative dose-response relationship between fresh red meat consumption and the risk of hip replacement (hazard ratio (HR) 0.94 per increase in intake of one time/week, 95% confidence interval (CI) 0.89-0.98). In contrast, there was no association with knee replacement risk (HR 0.98, 95% CI 0.94-1.02). Consumption of processed meat, chicken and fish were not associated with risk of hip or knee replacement. Conclusion A high level consumption of fresh red meat was associated with a decreased risk of hip, but not knee, joint replacement for osteoarthritis. One possible mechanism to explain these differential associations may be via an effect of meat intake on bone strength and hip shape. Further confirmatory studies are warranted. PMID:21235820

Meat consumption and risk of primary hip and knee joint replacement due to osteoarthritis: a prospective cohort study.

PubMed

Wang, Yuanyuan; Simpson, Julie Anne; Wluka, Anita E; English, Dallas R; Giles, Graham G; Graves, Stephen; Cicuttini, Flavia M

2011-01-16

There is emerging evidence for a beneficial effect of meat consumption on the musculoskeletal system. However, whether it affects the risk of knee and hip osteoarthritis is unknown. We performed a prospective cohort study to examine the relationship between meat consumption and risk of primary hip and knee replacement for osteoarthritis. Eligible 35,331 participants were selected from the Melbourne Collaborative Cohort Study recruited during 1990-1994. Consumption of fresh red meat, processed meat, chicken, and fish was assessed using a food frequency questionnaire. Primary hip and knee replacement for osteoarthritis during 2001-2005 was determined by linking the cohort records to the Australian National Joint Replacement Registry. There was a negative dose-response relationship between fresh red meat consumption and the risk of hip replacement (hazard ratio (HR) 0.94 per increase in intake of one time/week, 95% confidence interval (CI) 0.89-0.98). In contrast, there was no association with knee replacement risk (HR 0.98, 95% CI 0.94-1.02). Consumption of processed meat, chicken and fish were not associated with risk of hip or knee replacement. A high level consumption of fresh red meat was associated with a decreased risk of hip, but not knee, joint replacement for osteoarthritis. One possible mechanism to explain these differential associations may be via an effect of meat intake on bone strength and hip shape. Further confirmatory studies are warranted.

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age.

PubMed

Lorenzo, J M; Crecente, S; Franco, D; Sarriés, M V; Gómez, M

2014-03-01

This trial was conducted to study the effect of livestock production system (freedom extensive system (FES) v. semi extensive system (SES)) and amount of finishing feed (1.5 v. 3.0 kg of commercial feed) in SES on carcass characteristics, meat quality and nutritional value of meat foal slaughtered at 18 months of age. For this study, a total of 49 foals (21 from FES and 28 from SES) were used. The obtained results showed that SES had a positive influence on carcass characteristic because these foals showed the best values for live weight, carcass weight, dressing percentage, perimeter of leg (PL) and carcass compactness index. On the other hand, finishing feeding also had a significant (P<0.05) effect on PL and lean thickness, as the highest values were obtained in foals finished with 3 kg of commercial fodder. The physico-chemical properties were significantly affected by the livestock production system with the exception of ashes content (P>0.05). Foals finished in SES increased in 408% the intramuscular fat content (0.23 v. 1.17%, for foals reared in FES and SES, respectively). On the other hand, L*-value and a*-value were significantly (P<0.01) affected by livestock production system, as foals from the FES group had a more intense redder color (higher CIE a*-value) and higher lightness (higher CIE L*-value) compared with those from the SES group. Finally, meat nutritional value was significantly affected by livestock production system, as foals from an extensive production system on wood pasture could be considered as healthier in relation to their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/hypercholesterolemic ratio) as a result of the beneficial grass intake on meat fatty acid profile.

Determinants of the intention to purchase an autochthonous local lamb breed: Spanish case study.

PubMed

Gracia, Azucena; Maza, María Teresa

2015-12-01

The aim of the paper is to study consumers' acceptability for a lamb meat from a local autochthonous breed. An intention to purchase model was developed based on the Theory of Planned Behavior (TPB) and estimated using data from a survey conducted in Spain. Results indicated that consumers were willing to buy this lamb meat because 86% of respondents said that they probably/definitely would buy it, although only 23% would if the meat is not available in their usual meat store. Then, the lack of availability in the market is an aspect limiting its consumption. The most important factors explaining the intention to purchase for consumers who would purchase this meat if it were not available in their usual store are the importance attached to the animal breed and their social embeddedness with the local area. An appropriate food policy would be to inform consumers about the importance of the animal breed in the quality of the meat and the local origin. Copyright © 2015 Elsevier Ltd. All rights reserved.

Different physiological stages and breeding systems related to the variability of meat quality of indigenous Pantaneiro sheep

PubMed Central

Burin, Poliana Campos; Leonardo, Ariadne Patricia; Fausto, Daiane Aparecido; da Silva, Adrielly Lais Alves; Ricardo, Hélio de Almeida; Corrêa da Silva, Marcelo; de Souza, Márcio Rodrigues; de Vargas Junior, Fernando Miranda

2018-01-01

This study configures a first report regarding the variability of meat quality of locally adapted Pantaneiro sheep depending on different physiological stages and breeding systems. Pantaneiro sheep are raised in Brazil under a tropical wetland ecosystem denominated Pantanal. Twenty-nine Pantaneiro sheep from different sex and physiological stages were sorted into three groups, simulating three of the most representative ovine meat products commercialized by South American industries: a) non castrated male lambs (n = 11); b) wethers (n = 9); c) cull ewes (n = 9). Animals from each physiological stage were submitted to different breeding systems, resembling farming strategies adopted in several developing countries of South America. The effect of physiological stages on the quality of meat was accessed using 16 variables measured in the longissimus thoracis et lumborum (LM) and the semimembranosus (SM) muscles. The variables were related to brightness, color, physical aspects, soluble and total collagen as well as chemical traits. The physiological stage was defined as a classification variable in order to proceed ANOVA tests and comparison of means (P<0.05). Multivariate analysis was used to identify patterns of similarity and differentiation between samples of different physiological stages (a, b, c). The results revealed that meat quality varies according to different physiological stages, especially between lambs (a) and cull ewes (c). As a consequence, the physiological stage at slaughter should be taken into consideration to cote the quality of meat from indigenous sheep raised in tropical regions. The results contribute towards sensorial evaluation and the characterization of potential food products derived from indigenous sheep bred under tropical climate in developing countries. PMID:29432430

Consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs).

PubMed

Hernández, Ángel Rodríguez; Boada, Luis D; Mendoza, Zenaida; Ruiz-Suárez, Norberto; Valerón, Pilar F; Camacho, María; Zumbado, Manuel; Almeida-González, Maira; Henríquez-Hernández, Luis A; Luzardo, Octavio P

2017-02-01

Numerous studies have shown an epidemiological link between meat consumption and the incidence of cancer, and it has been suggested that this relationship may be motivated by the presence of carcinogenic contaminants on it. Among the most frequently detected contaminants in meat are several types of persistent organic pollutants (POPs), and it is well known that many of them are carcinogenic. On the other hand, an increasing number of consumers choose to feed on what are perceived as healthier foods. Thus, the number of consumers of organic food is growing. However, environmental contamination by POPs is ubiquitous, and it is therefore unlikely that the practices of organic food production are able to prevent this contamination. To test this hypothesis, we acquired 76 samples of meat (beef, chicken, and lamb) of two modes of production (organic and conventional) and quantified their levels of 33 carcinogenic POPs. On this basis, we determined the human meat-related daily dietary exposure to these carcinogens using as a model a population with a high consumption of meat, such as the Spanish population. The maximum allowable meat consumption for this population and the carcinogenic risk quotients associated with the current pattern of consumption were calculated. As expected, no sample was completely free of carcinogenic contaminants, and the differences between organically and conventionally produced meats were minimal. According to these results, the current pattern of meat consumption exceeded the maximum limits, which are set according to the levels of contaminations, and this is associated with a relevant carcinogenic risk. Strikingly, the consumption of organically produced meat does not diminish this carcinogenic risk, but on the contrary, it seems to be even higher, especially that associated with lamb consumption.

ECOSYS-87: Model calculations of the activity in cattle meat related to deposition time and feeding regimes after a nuclear fallout

DOE Office of Scientific and Technical Information (OSTI.GOV)

Riesen, T.K.; Gottofrey, J.; Heiz, H.J.

1996-12-01

The radioecological model ECOSYS087 was used to evaluate the effect of countermeasures for reducing the ingestion dose by eating cattle meat after an accidental release of radioactive material. Calculations were performed using a database adapted to Swiss conditions for the case that (1) contaminated grass or hay is replaced by clean fodder; (2) the last 100 days before slaughter, taking place one year after an accident, only uncontaminated fodder is given; and (3) alternative feeding regimes are chosen. Seasonal effects were considered by doing all calculations for a deposition at each month of the year. Feeding uncontaminated forage 100 dmore » before slaughter (case 2) proved to be the most effective countermeasure and reduced the integrated activity in meat by 90% to 99%. The effect of replacing contaminated grass (case 1) was less uniform and depended strongly on the time a deposition occurred. In this case the reduction was between 50% and 100% one year after deposition. The substitution of contaminated hay (case 1) was less effective compared to the substitution of grass. The choice of alternative feeding regimes (case 1) was less effective compared to the substitution of grass. The choice of alternative feeding regimes (case 3) led to a reduction of the integrated activity of up to 40% one year after deposition. The present model calculations clearly reveal the importance of the seasonality and demonstrate the usefulness of such calculations as a basis for generating countermeasures in decision support systems. 8 refs., 1 fig., 5 tabs.« less

Changes in Red Meat Consumption and Subsequent Risk of Type 2 Diabetes: Three Cohorts of US Men and Women

PubMed Central

Pan, An; Sun, Qi; Bernstein, Adam M.; Manson, JoAnn E.; Willett, Walter C.; Hu, Frank B.

2013-01-01

Context Red meat consumption has been consistently associated with an increased risk of type 2 diabetes. However, whether changes in red meat intake are related to subsequent type 2 diabetes risk remains unknown. Objective We evaluated the association between changes in red meat consumption during a 4-year period and subsequent 4-year risk of type 2 diabetes in US adults. Design, setting and participants We followed 26,357 men in the Health Professionals Follow-up Study (HPFS, 1986–2006), 48,709 women in the Nurses’ Health Study (NHS, 1986–2006) and 74,077 women in NHS II (1991–2007). Diet was assessed by validated food frequency questionnaires and updated every 4 years. Time-dependent Cox proportional hazard models were used to calculate hazard ratios (HRs) with adjustment for age, family history, race, marital status, initial red meat consumption, initial and changes in other lifestyle factors (physical activity, smoking status, alcohol intake, energy intake, and dietary quality). Results across cohorts were pooled by inverse-variance-weighted fixed-effect meta-analyses. Main Outcome Measure Incident T2D cases validated by supplementary questionnaires. Results During 1,965,824 person-years of follow-up, we documented 7,540 incident type 2 diabetes cases. In the multivariate-adjusted models, increasing red meat intake during a 4-year interval was associated with an elevated risk of type 2 diabetes over the subsequent four years in each cohort (all P-trend <0.001): compared with the reference group of no change in red meat intake, increasing red meat intake of >0.5 serving/d was associated with a 48% (pooled HR, 1.48; 95% CI, 1.37–1.59) elevated risk in the subsequent 4-year period, and the association was modestly attenuated after further adjustment for initial body mass index and concurrent weight gain (1.30; 95% CI, 1.21–1.41). A reduction of red meat consumption of >0.5 serving/day from baseline to the first four years of follow-up was associated with a 14% (95% CI, 7%–20%) lower risk during subsequent follow-up through 2006/2007. Conclusions Increasing red meat consumption over time is associated with an elevated subsequent risk of type 2 diabetes, and the association is partly mediated by body weight. Our results add further evidence that limiting red meat consumption over time confers benefits for diabetes prevention. PMID:23779232

Changes in red meat consumption and subsequent risk of type 2 diabetes mellitus: three cohorts of US men and women.

PubMed

Pan, An; Sun, Qi; Bernstein, Adam M; Manson, JoAnn E; Willett, Walter C; Hu, Frank B

2013-07-22

Red meat consumption has been consistently associated with an increased risk of type 2 diabetes mellitus (T2DM). However, whether changes in red meat intake are related to subsequent T2DM risk remains unknown. To evaluate the association between changes in red meat consumption during a 4-year period and subsequent 4-year risk of T2DM in US adults. Three prospective cohort studies in US men and women. We followed up 26,357 men in the Health Professionals Follow-up Study (1986-2006), 48,709 women in the Nurses' Health Study (1986-2006), and 74,077 women in the Nurses' Health Study II (1991-2007). Diet was assessed by validated food frequency questionnaires and updated every 4 years. Time-dependent Cox proportional hazards regression models were used to calculate hazard ratios with adjustment for age, family history, race, marital status, initial red meat consumption, smoking status, and initial and changes in other lifestyle factors (physical activity, alcohol intake, total energy intake, and diet quality). Results across cohorts were pooled by an inverse variance-weighted, fixed-effect meta-analysis. Incident T2DM cases validated by supplementary questionnaires. During 1,965,824 person-years of follow-up, we documented 7540 incident T2DM cases. In the multivariate-adjusted models, increasing red meat intake during a 4-year interval was associated with an elevated risk of T2DM during the subsequent 4 years in each cohort (all P < .001 for trend). Compared with the reference group of no change in red meat intake, increasing red meat intake of more than 0.50 servings per day was associated with a 48% (pooled hazard ratio, 1.48; 95% CI, 1.37-1.59) elevated risk in the subsequent 4-year period, and the association was modestly attenuated after further adjustment for initial body mass index and concurrent weight gain (1.30; 95% CI, 1.21-1.41). Reducing red meat consumption by more than 0.50 servings per day from baseline to the first 4 years of follow-up was associated with a 14% (pooled hazard ratio, 0.86; 95% CI, 0.80-0.93) lower risk during the subsequent entire follow-up through 2006 or 2007. Increasing red meat consumption over time is associated with an elevated subsequent risk of T2DM, and the association is partly mediated by body weight. Our results add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention.

Potential benefits of genomic selection on genetic gain of small ruminant breeding programs.

PubMed

Shumbusho, F; Raoul, J; Astruc, J M; Palhiere, I; Elsen, J M

2013-08-01

In conventional small ruminant breeding programs, only pedigree and phenotype records are used to make selection decisions but prospects of including genomic information are now under consideration. The objective of this study was to assess the potential benefits of genomic selection on the genetic gain in French sheep and goat breeding designs of today. Traditional and genomic scenarios were modeled with deterministic methods for 3 breeding programs. The models included decisional variables related to male selection candidates, progeny testing capacity, and economic weights that were optimized to maximize annual genetic gain (AGG) of i) a meat sheep breeding program that improved a meat trait of heritability (h(2)) = 0.30 and a maternal trait of h(2) = 0.09 and ii) dairy sheep and goat breeding programs that improved a milk trait of h(2) = 0.30. Values of ±0.20 of genetic correlation between meat and maternal traits were considered to study their effects on AGG. The Bulmer effect was accounted for and the results presented here are the averages of AGG after 10 generations of selection. Results showed that current traditional breeding programs provide an AGG of 0.095 genetic standard deviation (σa) for meat and 0.061 σa for maternal trait in meat breed and 0.147 σa and 0.120 σa in sheep and goat dairy breeds, respectively. By optimizing decisional variables, the AGG with traditional selection methods increased to 0.139 σa for meat and 0.096 σa for maternal traits in meat breeding programs and to 0.174 σa and 0.183 σa in dairy sheep and goat breeding programs, respectively. With a medium-sized reference population (nref) of 2,000 individuals, the best genomic scenarios gave an AGG that was 17.9% greater than with traditional selection methods with optimized values of decisional variables for combined meat and maternal traits in meat sheep, 51.7% in dairy sheep, and 26.2% in dairy goats. The superiority of genomic schemes increased with the size of the reference population and genomic selection gave the best results when nref > 1,000 individuals for dairy breeds and nref > 2,000 individuals for meat breed. Genetic correlation between meat and maternal traits had a large impact on the genetic gain of both traits. Changes in AGG due to correlation were greatest for low heritable maternal traits. As a general rule, AGG was increased both by optimizing selection designs and including genomic information.

Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface.

PubMed

Rivas, Franco P; Castro, Marcela P; Vallejo, Marisol; Marguet, Emilio; Campos, Carmen A

2014-08-01

This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Red and processed meat consumption and risk of glioma in adults: A systematic review and meta-analysis of observational studies

PubMed Central

Saneei, Parvane; Willett, Walter; Esmaillzadeh, Ahmad

2015-01-01

Background: These findings from several observational studies, investigated the association between red meat consumption and gliomas, were inconsistent. We conducted a systematic review and meta-analysis of observational studies to summarize available date on the relation between meat intake and risk of glioma. Materials and Methods: A systematic literature search of relevant reports published until May 2014 of the PubMed/Medline, ISI Web of Knowledge, Excerpta Medica database, Ovid database, Google Scholar, and Scopus databases was conducted. From 723 articles yielded in the preliminary literature search, data from eighteen publications (14 case-control, three cohort, and one nested case-control study) on unprocessed red meat, processed meat, and/or total red meat consumption in relation to glioma in adults were included in the analysis. Quality assessment of studies was performed. Random effects model was used to conduct the meta-analysis. Results: We found a positive significant association between unprocessed red meat intake and risk of glioma (relative risk [RR] = 1.30; 95% confidence interval [CI]: 1.08-1.58) after excluding three studies with uncertain type of brain cancer. This analysis included only one cohort study which revealed no relation between unprocessed red meat intake and glioma (RR = 1.75; 95% CI: 0.35-8.77). Consumption of processed meats was not related to increased risk of glioma in population-based case-control studies (RR = 1.26; 95% CI: 1.05-1.51) and reduced risk in hospital-based case-controls (RR = 0.79; 95% CI: 0.65-0.97). No significant association was seen between processed red meat intake and risk of glioma in cohort studies (RR: 1.08; 95% CI: 0.84-1.37). Total red meat consumption was not associated with risk of adult glioma in case-control or cohort studies. Conclusion: In this meta-analysis of 18 observational studies, we found a modest positive association between unprocessed red meat intake and risk of gliomas based almost entirely on case-control studies. Processed red meat was overall not associated with risk of gliomas in case-control or cohort studies. PMID:26600837

No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial

PubMed Central

Tasevska, Nataša; Cross, Amanda J.; Dodd, Kevin W.; Ziegler, Regina G.; Caporaso, Neil E.; Sinha, Rashmi

2010-01-01

Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participants of both screened and non-screened arms of the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO), aged 55–74 years, to investigate whether meat type, cooking method, doneness level, intake of specific meat mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline] (DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and benzo(a)pyrene (B(a)P)] and heme iron are associated with lung cancer. Participants’ diet was assessed prospectively using a 124-item food frequency questionnaire and an additional meat-cooking module. Dietary data were used in conjunction with a database to estimate intake of MeIQx, DiMeIQx, PhIP, B(a)P and heme iron. After up to 8 years of follow-up, 782 incident lung cancer cases were ascertained. Lung cancer risk was not associated with the consumption of either red (men: HRQ5vs.Q1 = 1.11, 95% CI = 0.79–1.56, Ptrend = 0.42; women: HRQ5vs.Q1 = 1.30, 95% CI = 0.87–1.95, Ptrend = 0.65) or processed meat (men: HRQ5vs.Q1 = 1.12, 95% CI = 0.83–1.53, Ptrend = 0.22; women: HRQ5vs.Q1 = 0.98, 95% CI = 0.68–1.41, Ptrend = 0.32) in multivariable models. High temperature cooking methods, level of meat doneness, meat mutagens and heme iron had no effect on lung cancer risk. In this population, we found no association between meat type, cooking method, doneness level, or intake of specific meat mutagens or heme iron and lung cancer risk. PMID:20232386

No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial.

PubMed

Tasevska, Nataša; Cross, Amanda J; Dodd, Kevin W; Ziegler, Regina G; Caporaso, Neil E; Sinha, Rashmi

2011-01-15

Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high-temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participants of both screened and nonscreened arms of the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial, aged 55-74 years, to investigate whether meat type, cooking method, doneness level, intake of specific meat mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline] (DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and benzo(a)pyrene (B(a)P)] and heme iron are associated with lung cancer. Participants' diet was assessed prospectively using a 124-item food frequency questionnaire and an additional meat-cooking module. Dietary data were used in conjunction with a database to estimate intake of MeIQx, DiMeIQx, PhIP, B(a)P and heme iron. After up to 8 years of follow-up, 782 incident lung cancer cases were ascertained. Lung cancer risk was not associated with the consumption of either red (men: HR(Q₅ vs. Q₁) = 1.11, 95% CI = 0.79-1.56, P(trend) = 0.42; women: HR(Q₅ vs. Q₁) = 1.30, 95% CI = 0.87-1.95, P(trend) = 0.65) or processed meat (men: HR(Q₅ vs. Q₁1) = 1.12, 95% CI = 0.83-1.53, P(trend) = 0.22; women: HR(Q₅ vs. Q₁) = 0.98, 95% CI = 0.68-1.41, P(trend) = 0.32) in multivariable models. High-temperature cooking methods, level of meat doneness, meat mutagens and heme iron had no effect on lung cancer risk. In this population, we found no association between meat type, cooking method, doneness level or intake of specific meat mutagens or heme iron and lung cancer risk. Copyright © 2010 UICC.

VerifEYE: a real-time meat inspection system for the beef processing industry

NASA Astrophysics Data System (ADS)

Kocak, Donna M.; Caimi, Frank M.; Flick, Rick L.; Elharti, Abdelmoula

2003-02-01

Described is a real-time meat inspection system developed for the beef processing industry by eMerge Interactive. Designed to detect and localize trace amounts of contamination on cattle carcasses in the packing process, the system affords the beef industry an accurate, high speed, passive optical method of inspection. Using a method patented by United States Department of Agriculture and Iowa State University, the system takes advantage of fluorescing chlorophyll found in the animal's diet and therefore the digestive track to allow detection and imaging of contaminated areas that may harbor potentially dangerous microbial pathogens. Featuring real-time image processing and documentation of performance, the system can be easily integrated into a processing facility's Hazard Analysis and Critical Control Point quality assurance program. This paper describes the VerifEYE carcass inspection and removal verification system. Results indicating the feasibility of the method, as well as field data collected using a prototype system during four university trials conducted in 2001 are presented. Two successful demonstrations using the prototype system were held at a major U.S. meat processing facility in early 2002.

Meat standards and grading: a world view.

PubMed

Polkinghorne, R J; Thompson, J M

2010-09-01

This paper addresses the principles relating to meat standards and grading of beef and advances the concept that potential exists to achieve significant desirable change from adopting more consumer focused systems within accurate value-based payment frameworks. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful to those involved in the trading of carcasses, whereas grading is the placing of different values on carcasses for pricing purposes, depending on the market and requirements of traders. A third definition is consumer grading, which refers to grading systems that seek to define or predict consumer satisfaction with a cooked meal. The development of carcass classification and grading schemes evolved from a necessity to describe the carcass using standard terms to facilitate trading. The growth in world trade of meat and meat products and the transition from trading carcasses to marketing individual meal portions raises the need for an international language that can service contemporary needs. This has in part been addressed by the United Nations promoting standard languages on carcasses, cuts, trim levels and cutting lines. Currently no standards exist for describing consumer satisfaction. Recent Meat Standards Australia (MSA) research in Australia, Korea, Ireland, USA, Japan and South Africa showed that consumers across diverse cultures and nationalities have a remarkably similar view of beef eating quality, which could be used to underpin an international language on palatability. Consumer research on the willingness to pay for eating quality shows that consumers will pay higher prices for better eating quality grades and generally this was not affected by demographic or meat preference traits of the consumer. In Australia the MSA eating quality grading system has generated substantial premiums to retailers, wholesalers and to the producer. Future grading schemes which measure both carcass yield and eating quality have the potential to underpin the development and implementation of transparent value-based payment systems which will encourage improved production efficiency throughout the supply chain.

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.

PubMed

Öztürk, Burcu; Urgu, Müge; Serdaroğlu, Meltem

2017-05-01

Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W 1 /O/W 2 ) prepared with olive oil and egg white powder (EWP). Incorporation of W 1 /O/W 2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono- and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E-20 and E-30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E-10 (9.67% and 8.55%). W 1 /O/W 2 emulsion treatments had higher water-holding capacity (93.96-94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E-20 and E-30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W 1 /O/W 2 emulsions led to alterations in colour and texture parameters. TBA values of samples were lower in W 1 /O/W 2 emulsion treatments than control treatment during 60 days of storage. Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat, modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Improving Food Safety in Meat and Poultry: Will New Regulations Benefit Consumers?

ERIC Educational Resources Information Center

Unnevehr, Laurian J.; Roberts, Tanya; Jensen, Helen H.

1997-01-01

The U.S. Department of Agriculture's Hazard Analysis and Critical Control Point System for meat and poultry processing will benefit consumers by reducing food-borne illnesses. The benefits are likely to exceed the additional costs from implementing the regulations. (SK)

Terminology Revisited: Effective Communications for the Agricultural Community

USDA-ARS?s Scientific Manuscript database

Pasture-based finishing systems for meat goats, sheep and cattle are growing rapidly in the eastern USA, particularly on small farms. Increasing demand for pasture-raised meat and dairy products requires renewed efforts to communicate the best practical information as effectively as possible. Many...

What's so special about chicken immunology?

USDA-ARS?s Scientific Manuscript database

What’s so special about chickens? Firstly, chickens are not only an invaluable model for studying immunology, they also provide the world’s main source of meat and will be a key protein source needed to feed the growing human population into the future. Poultry meat production is highly efficient ...

Water diffusion to assess meat microstructure.

PubMed

Laghi, Luca; Venturi, Luca; Dellarosa, Nicolò; Petracci, Massimiliano

2017-12-01

In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells. To test our model, we registered diffusion and T 2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female turkey. We then purposely altered water distribution and myofibrils shape by means of freezing. The model predicted nicely the consequences of the imposed modifications. Copyright © 2016. Published by Elsevier Ltd.

Genetic evaluation and selection response for growth in meat-type quail through random regression models using B-spline functions and Legendre polynomials.

PubMed

Mota, L F M; Martins, P G M A; Littiere, T O; Abreu, L R A; Silva, M A; Bonafé, C M

2018-04-01

The objective was to estimate (co)variance functions using random regression models (RRM) with Legendre polynomials, B-spline function and multi-trait models aimed at evaluating genetic parameters of growth traits in meat-type quail. A database containing the complete pedigree information of 7000 meat-type quail was utilized. The models included the fixed effects of contemporary group and generation. Direct additive genetic and permanent environmental effects, considered as random, were modeled using B-spline functions considering quadratic and cubic polynomials for each individual segment, and Legendre polynomials for age. Residual variances were grouped in four age classes. Direct additive genetic and permanent environmental effects were modeled using 2 to 4 segments and were modeled by Legendre polynomial with orders of fit ranging from 2 to 4. The model with quadratic B-spline adjustment, using four segments for direct additive genetic and permanent environmental effects, was the most appropriate and parsimonious to describe the covariance structure of the data. The RRM using Legendre polynomials presented an underestimation of the residual variance. Lesser heritability estimates were observed for multi-trait models in comparison with RRM for the evaluated ages. In general, the genetic correlations between measures of BW from hatching to 35 days of age decreased as the range between the evaluated ages increased. Genetic trend for BW was positive and significant along the selection generations. The genetic response to selection for BW in the evaluated ages presented greater values for RRM compared with multi-trait models. In summary, RRM using B-spline functions with four residual variance classes and segments were the best fit for genetic evaluation of growth traits in meat-type quail. In conclusion, RRM should be considered in genetic evaluation of breeding programs.

Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing.

PubMed

Inguglia, Elena S; Zhang, Zhihang; Burgess, Catherine; Kerry, Joseph P; Tiwari, Brijesh K

2018-02-01

The present study investigated the effect of geometric parameters of the ultrasound instrument during meat salting in order to enhance salt diffusion and salt distribution in pork meat on a lab scale. The effects of probe size (∅2.5 and 1.3cm) and of different distances between the transducer and the meat sample (0.3, 0.5, and 0.8cm) on NaCl diffusion were investigated. Changes in the moisture content and NaCl gain were used to evaluate salt distribution and diffusion in the samples, parallel and perpendicular to ultrasound propagation direction. Results showed that 0.3cm was the most efficient distance between the probe and the sample to ensure a higher salt diffusion rate. A distance of 0.5cm was however considered as a trade-off distance to ensure salt diffusion and maintenance of meat quality parameters. The enhancement of salt diffusion by ultrasound was observed to decrease with increased horizontal distance from the probe. This study is of valuable importance for meat processing industries willing to apply new technologies on a larger scale and with defined operational standards. The data suggest that the geometric parameters of ultrasound systems can have strong influence on the efficiency of ultrasonic enhancement of NaCl uptake in meat and can be a crucial element in determining salt uptake during meat processing. Copyright © 2017 Elsevier B.V. All rights reserved.

Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

PubMed Central

Skowyra, Monika; Janiewicz, Urszula; Salejda, Anna Marietta; Krasnowska, Grażyna

2015-01-01

Summary The effect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08% (by mass) directly to the pork batter and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02% was as effective as BHA (0.02%) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02% of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life. PMID:27904376

Nutritional Concepts and Frequency of Foodstuffs Mentioned in the Holy Quran.

PubMed

Tarighat-Esfanjani, Ali; Namazi, Nazli

2016-06-01

The Holy Quran is a religious book of Muslims. In many verses of Quran, various foods are discussed. It seems that limited studies were performed on identification the nutritional verses and their frequencies in the Holy Quran. Therefore, the aims of present study were to establish a numerical model system for studying nutritional verses of Quran, determination of verses with nutritional concepts and frequency of foodstuffs in the Holy Quran. In this descriptive analytical study, "Ghamoos e Quran" and "Vazheyab" online softwares were used to determine the nutritional keywords in Quran. For searching, translating, and interpretation of verses, "Noor-e-Jami Tafasir version 2.1"; "Zekr" and "Pars Quran"softwares were applied. Sixty-four nutritional keywords and 257 nutritional verses were identified. Findings indicated that aliment/foods, eating, water/drinking words, and their derivatives are repeated 171, 109, and 131 times in the Holy Quran, respectively. According to the Holy Quran, except Haram foods (pork meat, wine, carrion meat, blood, and meat of animals not slaughtered properly in the Islamic manner), all foods are tayyeb (lawful). The Holy Quran contains many foodstuffs and verses with nutritional concepts and it recommends eating varied and balanced diet.

Red and processed meat intake and risk of colorectal adenomas: a meta-analysis of observational studies.

PubMed

Xu, Xiaodong; Yu, Enda; Gao, Xianhua; Song, Ning; Liu, Lianjie; Wei, Xubiao; Zhang, Wei; Fu, Chuangang

2013-01-15

Inconsistent results regarding the association between red and processed meat intake and the risk of colorectal adenoma (CRA), the precursor of colorectal cancer (CRC), have been reported. To provide a quantitative assessment of this association, we summarized the evidence from observational studies. Relevant studies were identified in MEDLINE and EMBASE until December 31, 2011. Summary relative risks (SRRs) with 95% confidence intervals (CIs) were pooled with a random-effects model. Between-study heterogeneity was assessed using the Cochran's Q and I(2) statistics. A total of 21 studies (16 case-control studies and five cohort/nested case-control studies) were included in this meta-analysis. The SRRs of CRA were 1.36 (95% CI = 1.17-1.58) for every 100 g/day increase in red meat intake, and 1.24 (95% CI = 1.12-1.36) for the highest versus the lowest level of red meat intake. Nonlinear dose-response meta-analysis indicated that CRA risk increased approximately linearly with increasing intake of red meat up to ~ 90 g/day, where the curve reached its plateau. Subgrouped analyses revealed that the increased risk of CRA with intake of red meat was independent of geographic locations, design and confounders. The SRRs of CRA was 1.28 (95% CI = 1.03-1.60) for per 50 g/day increase in processed meat intake, and 1.17 (95% CI = 1.08-1.26) for the highest versus the lowest level of processed meat intake. Increased intake of red and processed meat is associated with significantly increased risk of CRA. Copyright © 2012 UICC.

Future trends and consumer lifestyles with regard to meat consumption.

PubMed

Grunert, Klaus G

2006-09-01

Using the food-related lifestyle model as a conceptual framework, one possible trend each is discussed for the following four components of food-related lifestyle: quality aspects, ways of shopping, cooking methods, and purchase motives. These trends refer to the increasing use of extrinsic cues in quality perception, shopping fast and easy vs. shopping in specialized outlets, the role of convenience and meat avoidance in cooking, and the role of concerns about the meat production process in purchasing. Indicators for each of these trends are discussed.

Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

PubMed Central

Gebrelul, Sebhatu

2014-01-01

A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P < 0.001). Saturated fatty acids concentration decreased linearly (P < 0.01), while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages (P < 0.05). The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages (P < 0.01). Also, antioxidant activity increased linearly in sausages in response to added rice bran (P < 0.01). The cholesterol concentration of sausages did not vary significantly in response to added rice bran. PMID:26904643

Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

PubMed Central

Hong, Soo Hyeon; Kim, Han Sol; Yoon, Ki Sun

2016-01-01

The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative risk assessment of C. jejuni on various processed meat products was conducted using FDA-iRISK 1.0. Inoculated processed meat products with 6.0 ± 0.5 log CFU/g of C. jejuni were vacuum packed and stored at 4, 10, 17, 24, 30, and 36 °C. Survival curves were fitted to the Weibull model to obtain the delta values of C. jejuni on various processed meat products. The most rapid death of C. jejuni was observed on dry-cured ham, followed by sausage without sodium nitrite. The results of semi-quantitative risk assessment indicate that dry-cured ham represented the lowest risk among all samples. C. jejuni on processed meats presented a greater risk at 4 °C than at 10 °C. The risk of ham was greater than the risk of sausage, regardless of type. Among all samples, the highest risk of C. jejuni was observed in round ham without sodium nitrite. Overall, our data indicates that risk of processed meat products due to C. jejuni is relatively low. PMID:27294947

Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran.

PubMed

Malekian, Fatemeh; Khachaturyan, Margarita; Gebrelul, Sebhatu; Henson, James F

2014-01-01

A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P < 0.001). Saturated fatty acids concentration decreased linearly (P < 0.01), while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages (P < 0.05). The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages (P < 0.01). Also, antioxidant activity increased linearly in sausages in response to added rice bran (P < 0.01). The cholesterol concentration of sausages did not vary significantly in response to added rice bran.

An Agenda for Growth and Metabolism Research in Farm Animals: Healthy Food for a Healthy Nation

NASA Astrophysics Data System (ADS)

Vega, R. S. A.; Manalo, D. D.; Garcia, J. N. M.

2018-02-01

The aim of this paper is to present a paradigm shift from meat demand to health driven understanding of the effects of livestock production and meat consumption in human. Included are comments on animal nutrition research with the purpose of getting more relevant health information. The growth and metabolism research covers the principles from feed intake regulation, nutrient digestion, absorption and growth. Meat preservation provides enough food for the urban population, and its major ingredient includes the combination of salt, sugar and fats, suspected to cause food addiction in man. The reported effect of processed red meat causing systemic inflammation is a major consideration in food preparation, diet selection and reasonable control for meat consumption. In livestock “Pharming” the danger of heavy metal contamination of commercial feed poses threat to human health aside from drug residues. It is proposed that the 50% of global greenhouse gas is due to the lifestyle of the rich and epidemic of obesity-related diseases are the effect of livestock “Pharming” and addiction to fast food and or processed meat.

Meat sources of infection for outbreaks of human trichinellosis.

PubMed

Rostami, Ali; Gamble, H Ray; Dupouy-Camet, Jean; Khazan, Hooshang; Bruschi, Fabrizio

2017-06-01

Trichinellosis is one of the most important foodborne zoonotic diseases, with worldwide distribution. While human risk for trichinellosis has historically been linked to pork, modern pork production systems and slaughter inspection programs have reduced or eliminated pork as a source for trichinellosis in many countries. While pork may no longer pose a significant risk for trichinellosis, many other animal species may be hosts for Trichinella species nematodes and when human consume meat from these animal species, there may be risk for acquiring trichinellosis. This review article describes the various non-pork meat sources of human trichinellosis outbreaks, where these outbreaks have occurred and some of the factors that contribute to human risk. The literature reviewed here provides evidence of the persistence of Trichinella as a human health risk for people who eat meat from feral and wild carnivores and scavengers, as well as some herbivores that have been shown to harbor Trichinella larvae. It points to the importance of education of hunters and consumers of these meats and meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Docosahexaenoic acid in the goat kid diet: effects on immune system and meat quality.

PubMed

Moreno-Indias, I; Morales-delaNuez, A; Hernández-Castellano, L E; Sánchez-Macías, D; Capote, J; Castro, N; Argüello, A

2012-11-01

The effect of dietary docosahexaenoic acid (C22:6n3; DHA) supplementation on meat quality and immunity in goat (Capra hircus) kids was examined. Goat kids (n = 30) were fed 1 of 3 experimental diets: goat milk (GM), cow (Bos taurus) milk (CM), and CM supplemented with DHA (CM-DHA). Animals were fed ad libitum twice daily and weighed twice each week. Blood samples were collected by jugular venipuncture daily during the first 10 d of life and were subsequently collected every 5 d until slaughter at a BW of 8 kg. Carcass size (linear measurements) and weight, as well as meat pH, color, tenderness, and chemical composition were determined. Fatty acid profiles of intramuscular, peri-renal, pelvic, subcutaneous, and intermuscular fats were analyzed. Blood IgG and IgM concentrations, complement system activity (classical and alternative pathways), and chitotriosidase activity were recorded. Results indicated that the diet containing DHA did not affect (P > 0.05) carcass linear measurements, meat quality characteristics, or proximate composition of the meat. However, C22:6n3 fatty acid levels, mainly in intramuscular fat, were enriched (P < 0.05) in CM-DHA animals, and the n-6 to n-3 PUFA ratio was improved (P < 0.05). No differences (P > 0.05) in immune function were observed among groups. In conclusion, powdered whole CM is an effective option for feeding goat kids, and the inclusion of DHA to CM increases the quantity of this fatty acid in the meat.

[Meat quality in traditionally and alternatively (not exclusively milk substitute) fed veal calves].

PubMed

Dijkstra, M; Bergström, P L

1991-11-01

A number of trials were done in veal calves, in which part of the milk substitutes were replaced by maize silage or a silage-concentrate mix. The milk scheme was reduced by twenty per cent in some trials or milk was only given for the first eleven weeks. When these alternative systems were adopted, growth was satisfactory and the costs of feed were considerably reduced. All calves were slaughtered when the live weigh was approximately 300 kilograms. The main effect of the alternative system was that the meat was no longer pale. The extent to which the quantity of milk substitute was reduced had no further effect on the colour of the meat. The differences in colour of the meat between traditionally and alternatively fed calves, visually as well as measured by instruments or chemically (haematin content) were significant. As regards other meat quality parameters, the differences between the two groups of calves were not significant. A taste panel only indicated significant effects of the feeding regimen in traditionally fed calves and one group of alternatively fed calves for flavour and taste but not for succulence and tenderness. As far as traditional veal and veal of alternatively fed calves are concerned, the shear-force values of meat samples taken at equal weight did not show any significant differences. In so far as it can be judged today, there is a restricted market for veal of these alternatively fed calves.

Long-term unprocessed and processed red meat consumption and risk of chronic obstructive pulmonary disease: a prospective cohort study of women.

PubMed

Kaluza, Joanna; Harris, Holly; Linden, Anders; Wolk, Alicja

2018-03-12

Limited studies have examined red meat consumption in relation to risk of chronic obstructive pulmonary disease (COPD), and none have examined the impact of long-term diet on COPD risk. We sought to investigate the association between long-term red meat consumption and risk of COPD. The population-based prospective Swedish Mammography Cohort included 34,053 women, aged 48-83 years, followed for the current analyses from 2002 to 2014. Unprocessed and processed red meat consumption was assessed with a self-administered questionnaire in 1987 and 1997. Cox proportional hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Over a mean follow-up of 11.6 years (2002-2014; 393,831 person-years), 1488 COPD cases were ascertained via linkage to the Swedish health registers. A positive association between long-term processed red meat (average from 1987 to 1997) and risk of COPD was observed. In contrast, no association was observed with unprocessed red meat with corresponding HRs of 1.36 (95% CI 1.03-1.79) for processed and 0.87 (95% CI 0.74-1.02) for unprocessed red meat among women who consumed ≥ 50 g/day compared to < 25 g/day. The observed association with processed meat was confined to ex-smokers (P for interaction = 0.30); women consuming of ≥ 50 g/day of processed meat had a 2.3-fold (95% CI 1.24-4.12) higher risk of COPD than those consuming < 25 g/day. No similar associations were observed among current or never smokers. In this prospective cohort of women with moderate red meat consumption, long-term processed red meat consumption was associated with an increased risk of COPD particularly among ex-smokers.

Meat intake and risk of diverticulitis among men.

PubMed

Cao, Yin; Strate, Lisa L; Keeley, Brieze R; Tam, Idy; Wu, Kana; Giovannucci, Edward L; Chan, Andrew T

2018-03-01

Diverticulitis is a common disease with a substantial clinical and economic burden. Besides dietary fibre, the role of other foods in the prevention of diverticulitis is underexplored. We prospectively examined the association between consumption of meat (total red meat, red unprocessed meat, red processed meat, poultry and fish) with risk of incident diverticulitis among 46 461 men enrolled in the Health Professionals Follow-Up Study (1986-2012). Cox proportional hazards models were used to compute relative risks (RRs) and 95% CIs. During 651 970 person-years of follow-up, we documented 764 cases of incident diverticulitis. Compared with men in the lowest quintile (Q1) of total red meat consumption, men in the highest quintile (Q5) had a multivariable RR of 1.58 (95% CI 1.19 to 2.11; p for trend=0.01). The increase in risk was non-linear, plateauing after six servings per week (p for non-linearity=0.002). The association was stronger for unprocessed red meat (RR for Q5 vs Q1: 1.51; 95% CI 1.12 to 2.03; p for trend=0.03) than for processed red meat (RR for Q5 vs Q1: 1.03; 95% CI 0.78 to 1.35; p for trend=0.26). Higher consumption of poultry or fish was not associated with risk of diverticulitis. However, the substitution of poultry or fish for one serving of unprocessed red meat per day was associated with a decrease in risk of diverticulitis (multivariable RR 0.80; 95% CI 0.63 to 0.99). Red meat intake, particularly unprocessed red meat, was associated with an increased risk of diverticulitis. The findings provide practical dietary guidance for patients at risk of diverticulitis. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Meat consumption, ornithine decarboxylase gene polymorphism, and outcomes after colorectal cancer diagnosis

PubMed Central

Zell, Jason A.; Lin, Bruce S.; Ziogas, Argyrios; Anton-Culver, Hoda

2012-01-01

Background: Dietary arginine and meat consumption are implicated in colorectal cancer (CRC) progression via polyamine-dependent processes. Polymorphism in the polyamine-regulatory gene, ornithine decarboxylase 1 (Odc1, rs2302615) is prognostic for CRC-specific mortality. Here, we examined joint effects of meat consumption and Odc1 polymorphism on CRC-specific mortality. Materials and Methods: The analytic cohort was comprised of 329 incident stage I-III CRC cases diagnosed 1994-1996 with follow- up through March 2008. Odc1 genotyping was conducted using primers that amplify a 172-bp fragment containing the polymorphic base at +316. Dietary questionnaires were administered at cohort entry. Multivariate Cox proportional hazards regression analysis for CRC-specific mortality was stratified by tumor, node, metastasis (TNM) stage, and adjusted for clinically relevant variables, plus meat consumption (as a continuous variable, i.e., the number of medium-sized servings/week), Odc1 genotype, and a term representing the meat consumption and Odc1 genotype interaction. The primary outcome was the interaction of Odc1 and meat intake on CRC-specific mortality, as assessed by departures from multiplicative joint effects. Results: Odc1 genotype distribution was 51% GG, 49% GA/AA. In the multivariate model, there was a significant interaction between meat consumption and Odc1 genotype, P-int = 0.01. Among Odc1 GA/AA CRC cases in meat consumption Quartiles 1-3, increased mortality risk was observed when compared to GG cases (adjusted hazards ratio (HR) = 7.06 [95% CI 2.34-21.28]) – a difference not found among cases in the highest dietary meat consumption Quartile 4. Conclusions: Effects of meat consumption on CRC-specific mortality risk differ based on genetic polymorphism at Odc1. These results provide further evidence that polyamine metabolism and its modulation by dietary factors such as meat may have relevance to CRC outcomes. PMID:23233821

Legumes and meat analogues consumption are associated with hip fracture risk independently of meat intake among Caucasian men and women: the Adventist Health Study-2

PubMed Central

Lousuebsakul-Matthews, Vichuda; Thorpe, Donna L; Knutsen, Raymond; Beeson, W Larry; Fraser, Gary E; Knutsen, Synnove F

2014-01-01

Objective In contrast to non-vegetarians, vegetarians consume more legumes and meat analogues as sources of protein to substitute for meat intake. The present study aimed to assess the association between foods with high protein content (legumes, meat, meat analogues) by dietary pattern (vegetarians, non-vegetarians) and hip fracture incidence, adjusted for selected lifestyle factors. Design A prospective cohort of Adventist Health Study-2 (AHS-2) enrollees who completed a comprehensive lifestyle and dietary questionnaire between 2002 and 2007. Setting Every two years after enrolment, a short questionnaire on hospitalizations and selected disease outcomes including hip fractures was sent to these members. Subjects Respondents (n 33 208) to a baseline and a follow-up questionnaire. Results In a multivariable model, legumes intake of once daily or more reduced the risk of hip fracture by 64% (hazard ratio=0·36, 95% CI 0·21, 0·61) compared with those with legumes intake of less than once weekly. Similarly, meat intake of four or more times weekly was associated with a 40% reduced risk of hip fracture (hazard ratio=0·60, 95% CI 0·41, 0·87) compared with those whose meat intake was less than once weekly. Furthermore, consumption of meat analogues once daily or more was associated with a 49% reduced risk of hip fracture (hazard ratio=0·51, 95% CI 0·27, 0·98) compared with an intake of less than once weekly. Conclusions Hip fracture incidence was inversely associated with legumes intake and, to a lesser extent, meat intake, after accounting for other food groups and important covariates. Similarly, a high intake of meat analogues was associated with a significantly reduced risk of hip fracture. PMID:24103482

JPRS Report, East Europe

DTIC Science & Technology

1988-05-06

fall silent. In SR Croatia, which I represent as a delegate, there is ferment around a set of fresh ideas aimed at optimalizing the system, at...spreads and yogurts . It makes a wide variety of meat products (head cheese, salami, ham, and 18 different kinds of regional meat products). Also

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system.

PubMed

Brown, Tim; Corry, Janet E L; Evans, Judith A

2007-12-01

The effects of an ultrasonic humidification system on unwrapped meat in a chilled retail display cabinet were assessed. Humidification raised the relative humidity of the cabinet air from a mean of 76.7% to just below saturation at 98.8%. This reduced the mean evaporative weight loss from whole samples of meat after 14h from 1.68% to 0.62% of their initial weight. The rate of deterioration in the appearance of the meat due to dehydration was reduced to the extent that while the unhumidified trial was terminated after 14h because all samples were judged to be unacceptable, the humidified trial was continued for 24h without any major changes in appearance. Levels of presumptive pseudomonas bacteria were relatively high in water samples taken from the humidification system and defrost water during the humidified trial, but Legionella spp. were not isolated. Significant increases in the numbers of bacteria on the meat during either trial were only found in one case, that of humidified minced beef. However, some of the samples had high counts even before display, and this may have masked any effect due to humidification. Differences in levels of air-borne contamination were small and inconsistent. Air temperatures were raised by humidification by between 1 and 2°C and this was reflected in similarly raised product temperatures. Temperatures of air leaving the evaporator indicated that this was due to icing of the evaporator in the periods leading up to defrosts.

Consumer acceptance of irradiated meat and poultry in the United States.

PubMed

Frenzen, P D; DeBess, E E; Hechemy, K E; Kassenborg, H; Kennedy, M; McCombs, K; McNees, A

2001-12-01

Food manufacturers in the United States are currently allowed to irradiate raw meat and poultry to control microbial pathogens and began marketing irradiated beef products in mid-2000. Consumers can reduce their risk of foodborne illness by substituting irradiated meat and poultry for nonirradiated products, particularly if they are more susceptible to foodborne illness. The objective of this study was to identify the individual characteristics associated with willingness to buy irradiated meat and poultry, with a focus on five risk factors for foodborne illness: unsafe food handling and consumption behavior, young and old age, and compromised immune status. A logistic regression model of willingness to buy irradiated meat or poultry was estimated using data from the 1998-1999 FoodNet Population Survey, a single-stage random-digit dialing telephone survey conducted in seven sites covering 11% of the U.S. population. Nearly one-half (49.8%) of the 10,780 adult respondents were willing to buy irradiated meat or poultry. After adjusting for other factors, consumer acceptance of these products was associated with male gender, greater education, higher household income, food irradiation knowledge, household exposure to raw meat and poultry, consumption of animal flesh, and geographic location. However, there was no difference in consumer acceptance by any of the foodborne illness risk factors. It is unclear why persons at increased risk of foodborne illness were not more willing to buy irradiated products, which could reduce the hazards they faced from handling or undercooking raw meat or poultry contaminated by microbial pathogens.

Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP.

PubMed

Stevanović, M; Cadez, P; Zlender, B; Filipic, M

2000-07-01

The preformed cooked cured meat pigment (CCMP) synthesized directly from bovine red blood cells or through a hemin intermediate was found to be a viable colorant for application to comminuted pork as a nitrite substitute. However the genotoxicity of CCMP and meat emulsion coagulates prepared with CCMP has not been evaluated. Therefore the objectives of this work were to investigate genotoxicity of CCMP and the influence of CCMP addition on genotoxicity and the content of residual nitrite in model meat emulsion coagulates. Meat emulsions were prepared from white (musculus longissimus dorsi) and red (musculus quadriceps femoris) pork muscles with two different amounts of synthesized pigment CCMP. Comparatively, emulsions with fixed addition of nitrite salt and emulsions without any addition for color development were made. Genotoxicity of CCMP and meat emulsion coagulates was tested with the SOS/umu test and the Ames test. Neither CCMP nor meat emulsion coagulates prepared with CCMP or nitrite salt were genotoxic in the SOS/umu test. In the Ames test using Salmonella Typhimurium strains TA98 and TA100 samples of coagulates prepared with CCMP and with nitrite showed weak mutagenic activity in Salmonella Typhimurium strain TA100 but only in the absence of the metabolic activation, while CCMP was not mutagenic. Coagulates prepared with CCMP contained significantly less residual nitrite than coagulates prepared with nitrite salt. These results indicate that from the human health standpoint the substitution of nitrite salt with CCMP would be highly recommendable.

Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat.

PubMed

Ben Hsouna, Anis; Ben Halima, Nihed; Smaoui, Slim; Hamdi, Naceur

2017-08-03

Lemon (Citrus limon) is a flowing plant belonging to the Rutaceae family. Citrus plants constitute one of the main valuable sources of essential oil used in foods and medicinal purposes. In this study, we assessed chemical composition, antioxidant and antimicrobial activities of C. limon essential oil (ClEO) with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Gas chromatography/mass spectrometry (GC-MS) was used to identify the major components of the obtained ClEO. The antioxidant activities of this ClEO were determined according to the β-carotene bleaching assay, as well as by 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. For antimicrobial activity, agar well diffusion method was used and the minimum inhibitory concentrations (MICs) as well as the minimum fungicidal concentrations (MFCs) were determined. The in situ effect of the ClEO was evaluated through physicochemical parameters (pH and thiobarbituric acid reactive substances (TBARS), as well as against L. monocytogenes in minced beef meat model. Twenty one components were identified in the ClEO and the two dominant compounds were limonene (39.74%) and β-Pinene (25.44%). This ClEO displayed an excellent DPPH scavenging ability with an extract concentration providing 50% inhibition (IC 50 ) of 15.056 μg/ml and a strong β-carotene bleaching inhibition after 120 min of incubation with an IC 50 of 40.147 μg/ml. The MICs varied from 0.039 to 1.25 mg/ml for Gram positive bacteria and from 0.25 to 2.5 mg/ml for Gram-negative bacteria. The meat preserving potential of ClEO was investigated against L. monocytogenes. ClEO successfully inhibited development of L. monocytogenes in minced beef meat. The application of ClEO at a 0.06 and 0.312 mg/g, may open new promising opportunities for the prevention of contamination from and growth of pathogenic bacteria, particularly L. monocytogenes, during minced beef meat storage at 4 °C. Additionally, during storage period, physicochemical values (pH and TBARS) were higher in control meat than treated meat with ClEO suggesting an efficient antioxidant activity of ClEO. It was suggested that the ClEO may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems and pharmaceutical industry.

Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

PubMed

Sequeira, G J; Zbrun, M V; Soto, L P; Astesana, D M; Blajman, J E; Rosmini, M R; Frizzo, L S; Signorini, M L

2016-03-01

In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production. © 2015 Blackwell Verlag GmbH.

Identifying risk event in Indonesian fresh meat supply chain

NASA Astrophysics Data System (ADS)

Wahyuni, H. C.; Vanany, I.; Ciptomulyono, U.

2018-04-01

The aim of this paper is to identify risk issues in Indonesian fresh meat supply chain from the farm until to the “plate”. The critical points for food safety in physical fresh meat product flow are also identified. The paper employed one case study in the Indonesian fresh meat company by conducting observations and in-depth three stages of interviews. At the first interview, the players, process, and activities in the fresh meat industry were identified. In the second interview, critical points for food safety were recognized. The risk events in each player and process were identified in the last interview. The research will be conducted in three stages, but this article focuses on risk identification process (first stage) only. The second stage is measuring risk and the third stage focuses on determining the value of risk priority. The results showed that there were four players in the fresh meat supply chain: livestock (source), slaughter (make), distributor and retail (deliver). Each player has different activities and identified 16 risk events in the fresh meat supply chain. Some of the strategies that can be used to reduce the occurrence of such risks include improving the ability of laborers on food safety systems, improving cutting equipment and distribution processes

Sika deer (Cervus nippon)-specific real-time PCR method to detect fraudulent labelling of meat and meat products.

PubMed

Kaltenbrunner, Maria; Hochegger, Rupert; Cichna-Markl, Margit

2018-05-08

Since game meat is more valuable and expensive than meat from domesticated animal species it is a potential target for adulteration. Analytical methods must allow the identification and quantification of meat species to be applicable for the detection of fraudulent labelling. We developed a real-time PCR assay for the authentication of sika deer (Cervus nippon) and products thereof. The primer/probe system amplifies a 71 bp fragment of the kappa-casein precursor gene. Since the target sequence contained only one sika deer-specific base, we introduced a deliberate base mismatch in the forward primer. The real-time PCR assay did not show cross-reactivity with 19 animal and 49 plant species tested. Low cross-reactivity was observed with red deer, fallow deer, reindeer and moose. However, with a ΔCt value of ≥11.79 between sika deer and the cross-reacting species, cross-reactivity will not affect the accuracy of the method. LOD and LOQ, determined by analysing serial dilutions of a DNA extract containing 1% (w/w) sika deer DNA in pig DNA, were 0.3% and 0.5%, respectively. The accuracy was evaluated by analysing DNA mixtures and DNA isolates from meat extract mixtures and meat mixtures. In general, recoveries were in the range from 70 to 130%.

Environmental footprints of beef produced at the U.S. Meat Animal Research Center

USDA-ARS?s Scientific Manuscript database

The environmental footprints of beef produced at the U.S. Meat Animal Research Center (MARC) in Clay Center, Nebraska were determined through a simulation of their production system. Relevant information for MARC operations was gathered and used to establish parameters representing their production ...

Environmental footprints of beef production at the U.S. Meat Animal Research Center

USDA-ARS?s Scientific Manuscript database

The environmental footprints of beef produced at the U.S. Meat Animal Research Center (MARC) in Clay Center, Nebraska were determined to quantify improvements achieved over the past 40 years. Relevant information for MARC operations was gathered and used to represent their production system with the...

Antimicrobial Resistance in Non-Typhoidal Salmonella from Humans, Retail Meats and Food Animals: 2002-2007

USDA-ARS?s Scientific Manuscript database

Background. The National Antimicrobial Resistance Monitor System (NARMS) tracks antimicrobial susceptibility in enteric bacteria from humans, retail meats and food animals. We analyzed changes in ceftiofur resistance (TioR), nalidixic acid resistance (NalR) and multidrug resistance (MDR-AmpC, define...

Modeling Surface Cross-contamination of Salmonella spp. on Ready-to-Eat Meat via Slicing Operation

USDA-ARS?s Scientific Manuscript database

Food pathogen cross-contamination occurring at home, retail food service or production site is one of the major factors causing foodborne illness. Studies on Salmonella Typhimurium surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing RTE products are needed to ensure RTE...

A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging

PubMed Central

Jilani, Muhammad Taha; Wen, Wong Peng; Cheong, Lee Yen; ur Rehman, Muhammad Zaka

2016-01-01

The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement. PMID:26805828

A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging.

PubMed

Jilnai, Muhammad Taha; Wen, Wong Peng; Cheong, Lee Yen; ur Rehman, Muhammad Zaka

2016-01-20

The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement.

Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat.

PubMed

Chandra Mohan, C; Radha Krishnan, K; Babuskin, S; Sudharsan, K; Aafrin, Vajiha; Lalitha Priya, U; Mariyajenita, P; Harini, K; Madhushalini, D; Sukumar, M

2017-06-01

In the present study, mathematical models were used to examine the effect of active compound diffusion from edible film (supplemented with S. aromaticum and C. cassia) on the microbial, physical and chemical quality of mutton stored at 4 and 10°C. Cinnamaldehyde and eugenol release from edible film into liquid was found to be 80% and 75% of the equilibrium concentration. Active compound release into meat was 42-51% for cinnamaldehyde and 38-48% for eugenol, in storage temperatures of 4-15°C. Developed mathematical models showed the diffusivity of cinnamaldehyde (0.45×10 -15 ±0.04×10 -15 ) and eugenol (0.63×10 -10 ±0.01×10 -10 ) into meat, which was about 40% of that in liquid medium. On comparing physical, chemical and microbial results, shelf life of mutton meat was found to be increased by 1week at storage temperature of 10°C and 3weeks at storage temperature of 4°C. Copyright © 2017 Elsevier Ltd. All rights reserved.

Preferences for lamb meat: a choice experiment for Spanish consumers.

PubMed

Gracia, Azucena; de-Magistris, Tiziana

2013-10-01

This paper analyzes consumers' preferences for different lamb meat attributes using a choice experiment. In particular, preferences for the type of commercial lamb meat ("Ternasco" and "Suckling") and the origin of production (locally produced "Ojinegra from Teruel") were evaluated. Moreover, we endogenously identify consumers' segments based on consumers' preferences for the analyzed attributes. Data come from a survey administrated in Spain during 2009. A latent class model was used to estimate the effect of the attributes on consumer utility, derive the willingness to pay and determine consumers' segments. Results suggest that consumers' preferences for both attributes are heterogeneous and two homogenous consumers' segments were detected. The largest segment (79%) did not value any of the analyzed attributes while the smaller one (21%) valued both of them positively. In particular, consumers in this second segment are willing to pay an extra premium for the "Ternasco" lamb meat, around double the premium they are willing to pay for the locally produced lamb meat "Ojinegra from Teruel". Copyright © 2013 Elsevier Ltd. All rights reserved.

Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods.

PubMed

Ali, Md Eaqub; Razzak, Md Abdur; Hamid, Sharifah Bee Abd; Rahman, Md Mahfujur; Amin, Md Al; Rashid, Nur Raifana Abd; Asing

2015-06-15

Food falsification has direct impact on public health, religious faith, fair-trades and wildlife. For the first time, here we described a multiplex polymerase chain reaction assay for the accurate identification of five meat species forbidden in Islamic foods in a single assay platform. Five pairs of species-specific primers were designed targeting mitochondrial ND5, ATPase 6, and cytochrome b genes to amplify 172, 163, 141, 129 and 108 bp DNA fragments from cat, dog, pig, monkey and rat meats, respectively. All PCR products were identified in gel-images and electrochromatograms obtained from Experion Bioanalyzer. Species-specificity checking against 15 important meat and fish and 5 plant species detected no cross-species amplification. Screening of target species in model and commercial meatballs reflected its application to detect target species in process foods. The assay was tested to detect 0.01-0.02 ng DNA under raw states and 1% suspected meats in meatball formulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology.

PubMed

Widjanarko, Simon Bambang; Amalia, Qory; Hermanto, Mochamad Bagus; Mubarok, Ahmad Zaki

2018-05-01

In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (° hue ) of the restructured meat products. The second order regression models with high R 2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat.

Disseminated Salmonella arizona infection associated with rattlesnake meat ingestion.

PubMed

Bhatt, B D; Zuckerman, M J; Foland, J A; Polly, S M; Marwah, R K

1989-04-01

Salmonella arizona is an uncommon enteric pathogen. We report a case of a woman with systemic lupus erythematosus, receiving prednisone therapy, who developed fatal disseminated S. arizona infection after ingesting raw dried rattlesnake meat as a form of treatment for her illness. S. arizona was isolated from stool, blood, peritoneal fluid, and cerebrospinal fluid. The importance of being aware of the Mexican-American folk remedy involving the ingestion of rattlesnake meat in the forms of dried snake, snake powder, or snake powder capsules, and the risk of acquiring S. arizona enteric infections is discussed.

Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused.

PubMed Central

Tompkin, R B; Christiansen, L N; Shaparis, A B

1978-01-01

Perishable canned cured meat inoculated with Clostridium botulinum spores was placed at 4.4 or 10 degrees C after manufacture. Spore germination occurred at 10 degrees C. The germinated cell count remained stable over a period of 16 to 18 weeks. During that time period the inhibitory system and residual nitrite descreased. These factors combine to make perishable canned cured meats more prone to spoilage and potential hazard if they are temperature abused after a period of refrigerated storage. PMID:350155

Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.

PubMed

Micha, Renata; Wallace, Sarah K; Mozaffarian, Dariush

2010-06-01

Meat consumption is inconsistently associated with development of coronary heart disease (CHD), stroke, and diabetes mellitus, limiting quantitative recommendations for consumption levels. Effects of meat intake on these different outcomes, as well as of red versus processed meat, may also vary. We performed a systematic review and meta-analysis of evidence for relationships of red (unprocessed), processed, and total meat consumption with incident CHD, stroke, and diabetes mellitus. We searched for any cohort study, case-control study, or randomized trial that assessed these exposures and outcomes in generally healthy adults. Of 1598 identified abstracts, 20 studies met inclusion criteria, including 17 prospective cohorts and 3 case-control studies. All data were abstracted independently in duplicate. Random-effects generalized least squares models for trend estimation were used to derive pooled dose-response estimates. The 20 studies included 1 218 380 individuals and 23 889 CHD, 2280 stroke, and 10 797 diabetes mellitus cases. Red meat intake was not associated with CHD (n=4 studies; relative risk per 100-g serving per day=1.00; 95% confidence interval, 0.81 to 1.23; P for heterogeneity=0.36) or diabetes mellitus (n=5; relative risk=1.16; 95% confidence interval, 0.92 to 1.46; P=0.25). Conversely, processed meat intake was associated with 42% higher risk of CHD (n=5; relative risk per 50-g serving per day=1.42; 95% confidence interval, 1.07 to 1.89; P=0.04) and 19% higher risk of diabetes mellitus (n=7; relative risk=1.19; 95% confidence interval, 1.11 to 1.27; P<0.001). Associations were intermediate for total meat intake. Consumption of red and processed meat were not associated with stroke, but only 3 studies evaluated these relationships. Consumption of processed meats, but not red meats, is associated with higher incidence of CHD and diabetes mellitus. These results highlight the need for better understanding of potential mechanisms of effects and for particular focus on processed meats for dietary and policy recommendations.

UK bovine carcass meat consumed as burgers, sausages and other meat products: by birth cohort and gender.

PubMed

Cooper, J D; Bird, S M

2002-01-01

The most likely human exposure to bovine spongiform encephalopathy (BSE) is dietary, through beef mechanically recovered meat (MRM) and head meat used in burgers, sausages and other meat products. The majority, reportedly 90% of beef MRM and 80% of head meat, was used in burgers. To enable quantification of UK dietary exposure to BSE, we quantified bovine carcass meat consumed as burgers, sausages and other meat products by birth cohort, gender and calendar period (1980-1989, 1990-1996). Synthesis of dietary data (cross-sectional National Dietary and Nutrition Surveys, and serial National Food Surveys and Realeat Surveys) to simulate weekly consumption by one-thousandth of the UK population in each year from 1980 to 1996. In 1980-1989, the highest number of consumers (per 7 days) of all three food groups was in the 1940-1969 birth cohort - averaging 3.7 million male consumers of burgers, 2.6 million of sausages and 8.5 million of other meat products. The post-1969 birth cohort had the next highest number of consumers of burgers (1.8 million males). In 1990-1996, consumer numbers declined for the two older cohorts, most strikingly for burgers (down to 2.5 million males in the 1940-1969 cohort). The 1940-1969 cohort retained the highest number of consumers of sausages and other meat products, and second place for burgers. Male consumption was higher, even in the pre-1940 birth cohort where, for demographic reasons, female consumers outnumbered males. In the post-1969 birth cohort, female consumption of bovine carcass meat weight as burgers increased from 68 tonnes in 1980-1989 to 81 tonnes in 1990-1996, and male consumption increased more markedly (by 41%) from 84 tonnes to 119 tonnes; and similarly for other meat products. Properly marshalled age-group and gender-specific consumption data contribute to a clearer understanding of the demography of those who were at risk of dietary exposure to BSE and of when their exposure intensity was greatest. Other countries may need to consider using dietary data to model their human BSE exposure from UK and other BSE-affected regions.

Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model

PubMed Central

Kim, Jong Woong; Kil, Dong Yong

2016-01-01

This study aimed to examine the nutrient utilization of rump round meat and lotus root using young (32 wk) and aged hens (108 wk) as an animal model. Rump round meat and lotus root were prepared with or without enzymatic treatment. For each age group of laying hens, a total of 24 Hy-Line Brown laying hens were randomly allotted to one of two dietary treatments with six replicates. For rump round meat, the true total tract retention rate (TTTR) of dry matter (DM) and nitrogen (N) were unaffected by either enzymatic treatment or hen age. However, aged hens had greater (p<0.01) TTTR of energy and crude fat than young hens. Enzymatic treatment did not influence the TTTR of energy or crude fat. In addition, we did not observe any significant interaction between the TTTR of DM, energy, N, or crude fat in rump round meat and hen age or enzymatic treatment. The TTTR of DM remained unchanged between controls and enzyme-treated lotus root for young hens. However, enzyme-treated lotus root exhibited greater (p<0.05) TTTR of DM than control lotus root for aged hens, resulting in a significant interaction (p<0.05). The TTTR of energy and N in lotus roots were greater (p<0.01) for aged hens than for young hens. In conclusion, enzymatic treatment exerted beneficial effects on energy and nutrient utilization in aged hens, suggesting the aged hen model is practical for simulation of metabolism of elderly individuals. PMID:27499671

Growth inhibition of heat-injured Enterococcus faecium by oligophosphates in a cured meat model.

PubMed

Houben, J H; Tjeerdsma-van Bokhoven, J L M

2004-12-01

Cells of two heat-resistant strains of Enterococcus faecium were heated and incubated in meat suspensions containing curing ingredients. The concentrations of the curing ingredients were those frequently used for pasteurized ham-type products, except that the concentrations of the oligophosphates (triphosphate and diphosphate) varied. Heating tests at 69 degrees C were performed with inoculated meat suspensions in heat-sealed plastic pouches. Numbers of bacteria were counted immediately after heating and in parallel series of heated pouches incubated at 37 degrees C. Plating was performed in Tryptone Dextrose Yeast Meat Peptonised Milk Agar (TDYMP); in TDYMP Agar to which the curing ingredients were added; and in TDYMP Agar to which the curing ingredients except oligophosphates were added. The inclusion of oligophosphates in the heating medium increased the heat-injury sustained by the E. faecium cells, and in combination with rather severe heat treatment even completely blocked the growth of surviving organisms in the meat suspension incubated at 37 degrees C. The presence of oligophosphates in the culture medium TDYMP Agar severely reduced the counts of freshly heated cells; however, this effect disappeared after repair and growth of the surviving organisms in the meat suspension.

Reduction of microbiological risk in minced meat by a combination of natural antimicrobials.

PubMed

Klančnik, Anja; Piskernik, Saša; Bucar, Franz; Vučković, Darinka; Možina, Sonja Smole; Jeršek, Barbara

2014-10-01

Responsibility for food safety must be taken through the entire food-production chain, to avoid consumer cross-contamination. The antimicrobial activities of an Alpinia katsumadai seed extract and epigallocatechin gallate (EGCG), and their combination, were evaluated against individual food-borne pathogenic strains of Listeria monocytogenes, Escherichia coli and Campylobacter jejuni, individually and as a cocktail, in chicken-meat juice and sterile minced meat as food models, and in minced meat with the naturally present microflora, as an actual food sample. The antimicrobial combination of the A. katsumadai extract and EGCG was the most efficient for C. jejuni growth inhibition, followed by inhibition of L. monocytogenes, which was reduced more efficiently in the bacterial cocktail than as an individual strain. The antimicrobial combination added to minced meat at refrigeration temperatures used in the food chain (8 °C) revealed inhibition of these pathogens and inhibition of the naturally present bacteria after 5 days. The antibacterial efficiencies of the tested combinations are influenced by storage temperature. Food safety can be improved by using the appropriate combination of natural antimicrobials to reduce the microbiological risk of minced meat. © 2014 Society of Chemical Industry.

Reducing our environmental footprint and improving our health: greenhouse gas emission and land use of usual diet and mortality in EPIC-NL: a prospective cohort study

PubMed Central

2014-01-01

Background Food choices influence health status, but also have a great impact on the environment. The production of animal-derived foods has a high environmental burden, whereas the burden of refined carbohydrates, vegetables and fruit is low. The aim of this study was to investigate the associations of greenhouse gas emission (GHGE) and land use of usual diet with mortality risk, and to estimate the effect of a modelled meat substitution scenario on health and the environment. Methods The usual diet of 40011 subjects in the EPIC-NL cohort was assessed using a food frequency questionnaire. GHGE and land use of food products were based on life cycle analysis. Cox proportional hazard ratios (HR) were calculated to determine relative mortality risk. In the modelled meat-substitution scenario, one-third (35 gram) of the usual daily meat intake (105 gram) was substituted by other foods. Results During a follow-up of 15.9 years, 2563 deaths were registered. GHGE and land use of the usual diet were not associated with all-cause or with cause-specific mortality. Highest vs. lowest quartile of GHGE and land use adjusted hazard ratios for all-cause mortality were respectively 1.00 (95% CI: 0.86-1.17) and 1.05 (95% CI: 0.89-1.23). Modelled substitution of 35 g/d of meat with vegetables, fruit-nuts-seeds, pasta-rice-couscous, or fish significantly increased survival rates (6-19%), reduced GHGE (4-11%), and land use (10-12%). Conclusions There were no significant associations observed between dietary-derived GHGE and land use and mortality in this Dutch cohort. However, the scenario-study showed that substitution of meat with other major food groups was associated with a lower mortality risk and a reduced environmental burden. Especially when vegetables, fruit-nuts-seeds, fish, or pasta-rice-couscous replaced meat. PMID:24708803

Reducing our environmental footprint and improving our health: greenhouse gas emission and land use of usual diet and mortality in EPIC-NL: a prospective cohort study.

PubMed

Biesbroek, Sander; Bueno-de-Mesquita, H Bas; Peeters, Petra H M; Verschuren, Wm Monique; van der Schouw, Yvonne T; Kramer, Gerard F H; Tyszler, Marcelo; Temme, Elisabeth H M

2014-04-07

Food choices influence health status, but also have a great impact on the environment. The production of animal-derived foods has a high environmental burden, whereas the burden of refined carbohydrates, vegetables and fruit is low. The aim of this study was to investigate the associations of greenhouse gas emission (GHGE) and land use of usual diet with mortality risk, and to estimate the effect of a modelled meat substitution scenario on health and the environment. The usual diet of 40011 subjects in the EPIC-NL cohort was assessed using a food frequency questionnaire. GHGE and land use of food products were based on life cycle analysis. Cox proportional hazard ratios (HR) were calculated to determine relative mortality risk. In the modelled meat-substitution scenario, one-third (35 gram) of the usual daily meat intake (105 gram) was substituted by other foods. During a follow-up of 15.9 years, 2563 deaths were registered. GHGE and land use of the usual diet were not associated with all-cause or with cause-specific mortality. Highest vs. lowest quartile of GHGE and land use adjusted hazard ratios for all-cause mortality were respectively 1.00 (95% CI: 0.86-1.17) and 1.05 (95% CI: 0.89-1.23). Modelled substitution of 35 g/d of meat with vegetables, fruit-nuts-seeds, pasta-rice-couscous, or fish significantly increased survival rates (6-19%), reduced GHGE (4-11%), and land use (10-12%). There were no significant associations observed between dietary-derived GHGE and land use and mortality in this Dutch cohort. However, the scenario-study showed that substitution of meat with other major food groups was associated with a lower mortality risk and a reduced environmental burden. Especially when vegetables, fruit-nuts-seeds, fish, or pasta-rice-couscous replaced meat.

Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

PubMed Central

Iqbal, Asif; Kim, You-Sam; Kang, Jun-Mo; Lee, Yun-Mi; Rai, Rajani; Jung, Jong-Hyun; Oh, Dong-Yup; Nam, Ki-Chang; Lee, Hak-Kyo; Kim, Jong-Joo

2015-01-01

Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS), eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24), Commission Internationale de l’Eclairage lightness in meat color (CIE L), redness in meat color (CIE a), yellowness in meat color (CIE b), filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA). A SAS general linear model procedure (SAS version 9.2) was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP) under a linear regression model (PLINK version 1.07). The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05) SNPs or quantitative trait loci (QTL) were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered. PMID:26580276

Evaluation of Video Image Analysis (VIA) technology to predict meat yield of sheep carcasses on-line under UK abattoir conditions.

PubMed

Rius-Vilarrasa, E; Bünger, L; Maltin, C; Matthews, K R; Roehe, R

2009-05-01

The Meat and Livestock Commission's (MLC) EUROP classification based scheme and Video Image Analysis (VIA) system were compared in their ability to predict weights of primal carcass joints. A total of 443 commercial lamb carcasses under 12 months of age and mixed gender were selected by their cold carcass weight (CCW), conformation and fat scores. Lamb carcasses were classified for conformation and fatness, scanned by the VIA system and dissected into primal joints of leg, chump, loin, breast and shoulder. After adjustment for CCW, the estimation of primal joints using MLC EUROP scores showed high coefficients of determination (R(2)) in the range of 0.82-0.99. The use of VIA always resulted in equal or higher R(2). The precision measured as root mean square error (RMSE) was 27% (leg), 13% (chump), 1% (loin), 11% (breast), 5% (shoulders) and 13% (total primals) higher using VIA than MLC carcass information. Adjustment for slaughter day and gender effects indicated that estimations of primal joints using MLC EUROP scores were more sensitive to these factors than using VIA. This was consistent with an increase in stability of the prediction model of 28%, 11%, 2%, 12%, 6% and 14% for leg, chump, loin, breast and shoulder and total primals, respectively, using VIA compared to MLC EUROP scores. Consequently, VIA was capable of improving the prediction of primal meat yields compared to the current MLC EUROP carcass classification scheme used in the UK abattoirs.

Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies

PubMed Central

Zhang, Chi; Zhu, Chen; Tao, Guangzhou; Zhao, Lianjun; Tang, Shaowen; Shu, Zheng; Cai, Jing; Dai, Shengbin; Qin, Qin; Xu, Liping; Cheng, Hongyan; Sun, Xinchen

2013-01-01

Background Red and processed meat was concluded as a limited-suggestive risk factor of gastric cancer by the World Cancer Research Fund. However, recent epidemiological studies have yielded inconclusive results. Methods We searched Medline, EMBASE, and the Cochrane Library from their inception to April 2013 for both cohort and case-control studies which assessed the association between red and/or processed meat intake and gastric cancer risk. Study-specific relative risk estimates were polled by random-effect or fixed-effect models. Results Twelve cohort and thirty case-control studies were included in the meta-analysis. Significant associations were found between both red (RR: 1.45, 95% CI: 1.22–1.73) and processed (RR: 1.45, 95% CI: 1.26–1.65) meat intake and gastric cancer risk generally. Positive findings were also existed in the items of beef (RR: 1.28, 95% CI: 1.04–1.57), bacon (RR: 1.37, 95% CI: 1.17–1.61), ham (RR: 1.44, 95% CI: 1.00–2.06), and sausage (RR: 1.33, 95% CI: 1.16–1.52). When conducted by study design, the association was significant in case-control studies (RR: 1.63, 95% CI: 1.33–1.99) but not in cohort studies (RR: 1.02, 95% CI: 0.90–1.17) for red meat. Increased relative risks were seen in high-quality, adenocarcinoma, cardia and European-population studies for red meat. And most subgroup analysis confirmed the significant association between processed meat intake and gastric cancer risk. Conclusions Our findings indicate that consumption of red and/or processed meat contributes to increased gastric cancer risk. However, further investigation is needed to confirm the association, especially for red meat. PMID:23967140

Intake of red and processed meat and risk of renal cell carcinoma: a meta-analysis of observational studies

PubMed Central

Zhang, Shaojing; Wang, Qingwei; He, Juanjuan

2017-01-01

Background Findings on the association between intake of red and processed meat with renal cell carcinoma (RCC) risk are mixed. We conducted a meta-analysis to investigate this association. Materials and Methods Eligible studies up to August 31, 2016, were identified and retrieved by searching the MEDLINE and Embase databases along with manual review of the reference lists from the retrieved studies. The quality of the included studies was evaluated using the Newcastle-Ottawa Quality Assessment Scale. The summary relative risk (SRR) and corresponding 95% confidence interval (CI) were calculated using a random-effects model. Results Twenty-three publications were included in this meta-analysis: four cohort studies, one pooled study, and 18 case-control studies. The SRR (95% CI) for the highest vs. lowest intake of red meat was 1.36 (1.16–1.58, Pheterogeneity < 0.001); that for processed meat was 1.13 (95% CI, 1.03–1.24, Pheterogeneity = 0.014). Linear dose-response analysis yielded similar results, i.e., the SRR for per 100 g/day increment of red meat and per 50 g/day increment of processed meat was 1.21 (95% CI, 1.08–1.36) and 1.16 (95% CI, 0.99–1.36), respectively. A non-linear association was observed only for red meat (Pnonlinearity = 0.002), and not for processed meat (Pnonlinearity = 0.231). Statistically significant positive associations were observed for intake of beef, salami/ham/bacon/sausage, and hamburger. Conclusions This meta-analysis indicates a significant positive association between red and processed meat intake and RCC risk. PMID:29100437

Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition.

PubMed

Ward, Heather A; Norat, Teresa; Overvad, Kim; Dahm, Christina C; Bueno-de-Mesquita, H Bas; Jenab, Mazda; Fedirko, Veronika; van Duijnhoven, Fränzel J B; Skeie, Guri; Romaguera-Bosch, Dora; Tjønneland, Anne; Olsen, Anja; Carbonnel, Franck; Affret, Aurélie; Boutron-Ruault, Marie-Christine; Katzke, Verena; Kühn, Tilman; Aleksandrova, Krassimira; Boeing, Heiner; Trichopoulou, Antonia; Lagiou, Pagona; Bamia, Christina; Palli, Domenico; Sieri, Sabina; Tumino, Rosario; Naccarati, Alessio; Mattiello, Amalia; Peeters, Petra H; Weiderpass, Elisabete; Åsli, Lene Angell; Jakszyn, Paula; Ramón Quirós, J; Sánchez, María-José; Dorronsoro, Miren; Huerta, José-María; Barricarte, Aurelio; Jirström, Karin; Ericson, Ulrika; Johansson, Ingegerd; Gylling, Björn; Bradbury, Kathryn E; Khaw, Kay-Tee; Wareham, Nicholas J; Stepien, Magdalena; Freisling, Heinz; Murphy, Neil; Cross, Amanda J; Riboli, Elio

2016-07-01

Improvements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95 % CI 0·84, 1·00), but not among men (HR 1·00; 95 % CI 0·91, 1·09) (P for heterogeneity=0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship.

Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition

PubMed Central

Ward, Heather A.; Norat, Teresa; Overvad, Kim; Dahm, Christina C.; Bueno-de-Mesquita, H. Bas; Jenab, Mazda; Fedirko, Veronika; van Duijnhoven, Fränzel J. B.; Skeie, Guri; Romaguera-Bosch, Dora; Tjønneland, Anne; Olsen, Anja; Carbonnel, Franck; Affret, Aurélie; Boutron-Ruault, Marie-Christine; Katzke, Verena; Kühn, Tilman; Aleksandrova, Krassimira; Boeing, Heiner; Trichopoulou, Antonia; Lagiou, Pagona; Bamia, Christina; Palli, Domenico; Sieri, Sabina; Tumino, Rosario; Naccarati, Alessio; Mattiello, Amalia; Peeters, Petra H.; Weiderpass, Elisabete; Angell Åsli, Lene; Jakszyn, Paula; Quirós, J. Ramón; Sánchez, María-José; Dorronsoro, Miren; Huerta, José-María; Barricarte, Aurelio; Jirström, Karin; Ericson, Ulrika; Johansson, Ingegerd; Gylling, Björn; Bradbury, Kathryn E.; Khaw, Kay-Tee; Wareham, Nicholas J.; Stepien, Magdalena; Freisling, Heinz; Murphy, Neil; Cross, Amanda J.; Riboli, Elio

2017-01-01

Improvements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95% CI 0·84, 1·00), but not among men (HR 1·00; 95% CI 0·91, 1·09) (Pfor heterogeneity = 0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship. PMID:27193442

Meat consumption, non-steroidal anti-inflammatory drugs, and mortality among colorectal cancer patients in the California Teachers Study

PubMed Central

Ziogas, Argyrios; Bernstein, Leslie; Clarke, Christina A.; Deapen, Dennis; Largent, Joan A.; Neuhausen, Susan L.; Stram, Daniel O.; Ursin, Giske; Anton-Culver, Hoda

2010-01-01

A low meat diet and regular non-steroidal anti-inflammatory drugs (NSAIDs) have been associated with decreased mortality among colorectal cancer (CRC) patients. Here we investigated the association between pre-diagnosis usual meat consumption and CRC-specific mortality, and whether meat consumption modifies the previously noted association between NSAID use and CRC-specific mortality among women in the California Teachers Study (CTS) cohort. Women joining CTS in 1995–1996 without prior CRC diagnosis, diagnosed with incident CRC during follow-up through December 2007, were eligible for inclusion. Meat intake (frequency and serving size) and NSAID use (aspirin or ibuprofen use) were ascertained via self-administered questionnaires before diagnosis. Vital status and cause of death were determined by linkage with mortality files. Multivariable Cox proportional hazards regression models were used to estimate hazard ratios (HR) for death and 95% confidence intervals (CI). Pre-diagnosis meat consumption was not associated with CRC-specific mortality among 704 CRC patients (and 201 CRC-specific deaths), comparing patients in the lowest consumption tertile (0–5.4 medium-size servings/week) to those with higher consumption. Regular NSAID use (1–3 times/week, 4–6 times/week, daily) vs. none was associated with decreased CRC-specific mortality among patients in the lowest meat consumption tertile (HR=0.22, 95% CI 0.06–0.82), but not among patients in the higher meat intake tertiles. The previously observed mortality risk reduction among female CRC patients associated with regular NSAID use was restricted to patients who reported low meat intake before diagnosis. These findings have implications for CRC survivorship and tertiary CRC prevention. PMID:20551290

Meat and heme iron intake and risk of squamous cell carcinoma of the upper aero-digestive tract in the European Prospective Investigation into Cancer and Nutrition (EPIC)

PubMed Central

Steffen, Annika; Bergmann, Manuela M.; Sánchez, María-José; Chirlaque, Maria-Dolores; Jakszyn, Paula; Amiano, Pilar; Quirós, J. Ramón; Gurrea, Aurelio Barricarte; Ferrari, Pietro; Romieu, Isabelle; Fedirko, Veronika; Bueno-de-Mesquita, H. B(as).; Siersema, Peter D.; Peeters, Petra HM; Khaw, Kay-Tee; Wareham, Nick; Allen, Naomi E.; Crowe, Francesca L.; Skeie, Guri; Hallmanns, Göran; Johansson, Ingegerd; Borgquist, Signe; Ericson, Ulrika; Egeberg, Rikke; Tjønneland, Anne; Overvad, Kim; Grote, Verena; Li, Kuanrong; Trichopoulou, Antonia; Oikonomidou, Despoina; Pantzalis, Menelaos; Tumino, Rosario; Panico, Salvatore; Palli, Domenico; Krogh, Vittorio; Naccarati, Alessio; Mouw, Traci; Vergnaud, Anne-Claire; Norat, Teresa; Boeing, Heiner

2012-01-01

Background Evidence from prospective studies on intake of meat and fish and risk of squamous cell carcinoma (SCC) of the upper aero-digestive tract (UADT) is scarce. We prospectively investigated the association of meat and fish intake with risk of SCC of the UADT and the possible mechanism via heme iron in the large multi-center European Prospective Investigation into Cancer and Nutrition (EPIC) study. Methods Multivariable proportional hazards models were used to estimate relative risks of SCC of the UADT in relation to intake of total meat, as well as subtypes of meat, fish and heme iron among 348,738 individuals from 7 European countries. Results During an average follow-up of 11.8 years, a total of 682 incident cases of UADT SCC were accrued. Intake of processed meat was positively associated with risk of SCC of the UADT in the total cohort (highest versus lowest quintile: RR=1.41; 95% CI=1.03-1.94), however, in stratified analyses, this association was confined to the group of current smokers (highest versus lowest quintile: RR=1.89; 95% CI=1.22-2.93). Red meat, poultry, fish and heme iron were not consistently related to UADT SCC. Conclusion Higher intake of processed meat was positively associated with SCC of the UADT among smokers. Although this finding was stable in various sensitivity analyses, we cannot rule out residual confounding by smoking. Confirmation in future studies and identification of biological mechanisms is warranted. Impact Smokers may further increase their risk for SCC of the UADT if they additionally consume large amounts of processed meat. PMID:23033453

A portable nondestructive detection device of quality and nutritional parameters of meat using Vis/NIR spectroscopy

NASA Astrophysics Data System (ADS)

Wang, Wenxiu; Peng, Yankun; Wang, Fan; Sun, Hongwei

2017-05-01

The improvement of living standards has urged consumers to pay more attention to the quality and nutrition of meat, so the development of nondestructive detection device for quality and nutritional parameters is commercioganic undoubtedly. In this research, a portable device equipped with visible (Vis) and near-infrared (NIR) spectrometers, tungsten halogen lamp, optical fiber, ring light guide and embedded computer was developed to realize simultaneous and fast detection of color (L*, a*, b*), pH, total volatile basic nitrogen (TVB-N), intramuscular fat (IF), protein and water content in pork. The wavelengths of dual-band spectrometers were 400 1100 nm and 940 1650 nm respectively and the tungsten halogen lamp cooperated with ring light guide to form a ring light source and provide appropriate illumination intensity for sample. Software was self-developed to control the functionality of dual-band spectrometers, set spectrometer parameters, acquire and process Vis/NIR spectroscopy and display the prediction results in real time. In order to obtain a robust and accurate prediction model, fresh longissimus dorsi meat was bought and placed in the refrigerator for 12 days to get pork samples with different freshness degrees. Besides, pork meat from three different parts including longissimus dorsi, haunch and lean meat was collected for the determination of IF, protein and water to make the reference values have a wider distribution range. After acquisition of Vis/NIR spectra, data from 400 1100 nm were pretreated with Savitzky-Golay (S-G) filter and standard normal variables transform (SNVT) and spectrum data from 940 1650 nm were preprocessed with SNVT. The anomalous were eliminated by Monte Carlo method based on model cluster analysis and then partial least square regression (PLSR) models based on single band (400 1100 nm or 940 1650 nm) and dual-band were established and compared. The results showed the optimal models for each parameter were built with correlation coefficients in prediction set of 0.9101, 0.9121, 0.8873, 0.9094, 0.9378, 0.9348, 0.9342 and 0.8882, respectively. It indicated this innovative and practical device can be a promising technology for nondestructive, fast and accurate detection of nutritional parameters in meat.

Transportation Energy Conservation Data Book: A Selected Bibliography. Edition 3,

DTIC Science & Technology

1978-11-01

Charlottesville, VA 22901 TITLE: Couputer-Based Resource Accounting Model TT1.1: Methodology for the Design of Urban for Automobile Technology Impact...Evaluation System ACCOUNTING; INDUSTRIAL SECTOR; ENERGY tPIESi Documentation. volume 6. CONSUM PTION: PERFORANCE: DESIGN : NASTE MEAT: Methodology for... Methodology for the Design of Urban Transportation 000172 Energy Flows In the U.S., 1973 and 1974. Volume 1: Methodology * $opdate to the Fational Energy

Historical Perspectives and Guidelines for Botulinum Neurotoxin Subtype Nomenclature

DTIC Science & Technology

2016-08-26

Richmond, California, USA 5Bureau of Microbial Hazards , Health Canada, Ottawa, Ontario, Canada 6Istituto Zooprofilattico Sperimentale delle Venezie...monoclonal antibody-based immunoassay for detecting type B Clostridium botulinum toxin produced in pure culture and an inoculated model cured meat system...A3 Loch Maree duck paste/Scotland, 1922 ACA57525 A4 strain 657 infant botulism/Texas, 1976 ACQ51417 A5 H04402 065 wound botulism (heroin), 2004

Can we improve the nutritional quality of meat?

PubMed

Scollan, Nigel D; Price, Eleri M; Morgan, Sarah A; Huws, Sharon A; Shingfield, Kevin J

2017-11-01

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems.

PubMed

Viana, F M; Canto, A C V C S; Costa-Lima, B R C; Salim, A P A A; Conte-Junior, C A

2017-03-01

The aim of the present research was to evaluate the influence of organic and non-organic production systems on color stability and lipid oxidation of broiler meat Pectoralis major (PM) stored under refrigeration (4°C) for 9 days. PM samples from organic (ORG) and non-organic (NORG) production systems were compared based on physicochemical analyses (instrumental color, myoglobin concentration, metmyoglobin reducing activity (MRA), pH, and lipid oxidation) performed in 4 different trials (n = 4). In general, NORG broilers demonstrated higher (P < 0.05) b* and lipid oxidation values than ORG, whereas ORG samples exhibited increased (P < 0.05) MRA, ratio of reflectance at 630 per 580 nanometers (R 630/580), and a* values. The lower color stability observed in NORG samples can be partly due to lipid oxidation. Therefore, the production system can affect color and lipid stability of broiler breast meat during storage. © 2016 Poultry Science Association Inc.

Meat intake and mortality: a prospective study of over half a million people.

PubMed

Sinha, Rashmi; Cross, Amanda J; Graubard, Barry I; Leitzmann, Michael F; Schatzkin, Arthur

2009-03-23

High intakes of red or processed meat may increase the risk of mortality. Our objective was to determine the relations of red, white, and processed meat intakes to risk for total and cause-specific mortality. The study population included the National Institutes of Health-AARP (formerly known as the American Association of Retired Persons) Diet and Health Study cohort of half a million people aged 50 to 71 years at baseline. Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression models estimated hazard ratios (HRs) and 95% confidence intervals (CIs) within quintiles of meat intake. The covariates included in the models were age, education, marital status, family history of cancer (yes/no) (cancer mortality only), race, body mass index, 31-level smoking history, physical activity, energy intake, alcohol intake, vitamin supplement use, fruit consumption, vegetable consumption, and menopausal hormone therapy among women. Main outcome measures included total mortality and deaths due to cancer, cardiovascular disease, injuries and sudden deaths, and all other causes. There were 47 976 male deaths and 23 276 female deaths during 10 years of follow-up. Men and women in the highest vs lowest quintile of red (HR, 1.31 [95% CI, 1.27-1.35], and HR, 1.36 [95% CI, 1.30-1.43], respectively) and processed meat (HR, 1.16 [95% CI, 1.12-1.20], and HR, 1.25 [95% CI, 1.20-1.31], respectively) intakes had elevated risks for overall mortality. Regarding cause-specific mortality, men and women had elevated risks for cancer mortality for red (HR, 1.22 [95% CI, 1.16-1.29], and HR, 1.20 [95% CI, 1.12-1.30], respectively) and processed meat (HR, 1.12 [95% CI, 1.06-1.19], and HR, 1.11 [95% CI 1.04-1.19], respectively) intakes. Furthermore, cardiovascular disease risk was elevated for men and women in the highest quintile of red (HR, 1.27 [95% CI, 1.20-1.35], and HR, 1.50 [95% CI, 1.37-1.65], respectively) and processed meat (HR, 1.09 [95% CI, 1.03-1.15], and HR, 1.38 [95% CI, 1.26-1.51], respectively) intakes. When comparing the highest with the lowest quintile of white meat intake, there was an inverse association for total mortality and cancer mortality, as well as all other deaths for both men and women. Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality.

Attribution of human infections with Shiga toxin-producing Escherichia coli (STEC) to livestock sources and identification of source-specific risk factors, The Netherlands (2010-2014).

PubMed

Mughini-Gras, L; van Pelt, W; van der Voort, M; Heck, M; Friesema, I; Franz, E

2018-02-01

Shiga toxin-producing Escherichia coli (STEC) is a zoonotic pathogen of public health concern whose sources and transmission routes are difficult to trace. Using a combined source attribution and case-control analysis, we determined the relative contributions of four putative livestock sources (cattle, small ruminants, pigs, poultry) to human STEC infections and their associated dietary, animal contact, temporal and socio-econo-demographic risk factors in the Netherlands in 2010/2011-2014. Dutch source data were supplemented with those from other European countries with similar STEC epidemiology. Human STEC infections were attributed to sources using both the modified Dutch model (mDM) and the modified Hald model (mHM) supplied with the same O-serotyping data. Cattle accounted for 48.6% (mDM) and 53.1% (mHM) of the 1,183 human cases attributed, followed by small ruminants (mDM: 23.5%; mHM: 25.4%), pigs (mDM: 12.5%; mHM: 5.7%) and poultry (mDM: 2.7%; mHM: 3.1%), whereas the sources of the remaining 12.8% of cases could not be attributed. Of the top five O-serotypes infecting humans, O157, O26, O91 and O103 were mainly attributed to cattle (61%-75%) and O146 to small ruminants (71%-77%). Significant risk factors for human STEC infection as a whole were the consumption of beef, raw/undercooked meat or cured meat/cold cuts. For cattle-attributed STEC infections, specific risk factors were consuming raw meat spreads and beef. Consuming raw/undercooked or minced meat were risk factors for STEC infections attributed to small ruminants. For STEC infections attributed to pigs, only consuming raw/undercooked meat was significant. Consuming minced meat, raw/undercooked meat or cured meat/cold cuts were associated with poultry-attributed STEC infections. Consuming raw vegetables was protective for all STEC infections. We concluded that domestic ruminants account for approximately three-quarters of reported human STEC infections, whereas pigs and poultry play a minor role and that risk factors for human STEC infection vary according to the attributed source. © 2017 Blackwell Verlag GmbH.

Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef.

PubMed

Møller, C O A; Sant'Ana, A S; Hansen, S K H; Nauta, M J; Silva, L P; Alvarenga, V O; Maffei, D; Silva, F F P; Lopes, J T; Franco, B D G M; Aabo, S; Hansen, T B

2016-06-02

In a previous study, a model was developed to describe the transfer and survival of Salmonella during grinding of pork (Møller, C.O.A., Nauta, M.J., Christensen, B.B., Dalgaard, P., Hansen, T.B., 2012. Modelling transfer of Salmonella typhimurium DT104 during simulation of grinding of pork. Journal of Applied Microbiology 112 (1), 90-98). The robustness of this model is now evaluated by studying its performance for predicting the transfer and survival of Salmonella spp. and Listeria monocytogenes during grinding of different types of meat (pork and beef), using two different grinders, different sizes and different numbers of pieces of meats to be ground. A total of 19 grinding trials were collected. Acceptable Simulation Zone (ASZ), visual inspection of the data, Quantitative Microbiological Risk Assessment (QMRA), as well as the Total Transfer Potential (TTP) were used as approaches to evaluate model performance and to access the quality of the cross contamination model predictions. Using the ASZ approach and considering that 70% of the observed counts have to be inside a defined acceptable zone of ±0.5 log10CFU per portion, it was found that the cross contamination parameters suggested by Møller et al. (2012) were not able to describe all 19 trials. However, for each of the collected grinding trials, the transfer event was well described when fitted to the model structure proposed by Møller et al. (2012). Parameter estimates obtained by fitting observed trials performed at different conditions, such as size and number of pieces of meat to be ground, may not be applied to describe cross contamination of unlike processing. Nevertheless, the risk estimates, as well as the TTP, revealed that the risk of disease may be reduced when the grinding of meat is performed in a grinder made of stainless steel (for all surfaces in contact with the meat), using a well-sharpened knife and holding at room temperatures lower than 4°C. Copyright © 2016 Elsevier B.V. All rights reserved.

Meat, fish, poultry and egg consumption in relation to risk of pancreatic cancer: a prospective study.

PubMed

Larsson, Susanna C; Håkanson, Niclas; Permert, Johan; Wolk, Alicja

2006-06-01

High meat consumption has been associated with increased risk of pancreatic cancer in several, although not all, case-control studies. However, prospective data on this relationship are sparse, and the results have been inconsistent. We prospectively evaluated meat, fish, poultry, and egg consumption in relation to pancreatic cancer incidence in a population-based cohort of 61,433 Swedish women. Diet was assessed with a food-frequency questionnaire at baseline (1987-1990) and again in 1997. Pancreatic cancers were ascertained through linkage to the Swedish Cancer Register. Cox proportional hazards models were used to estimate multivariate hazard ratios with 95% confidence intervals (CI). During the 941,218 person-years of follow-up, from 1987 through 2004, 172 incident cases of pancreatic cancer were diagnosed. Long-term red meat consumption (using data from both dietary questionnaires) was positively associated with risk of pancreatic cancer (p-trend = 0.01), whereas long-term poultry consumption was inversely (p-trend = 0.04) associated with risk. The multivariate hazard ratios for the highest versus the lowest category of consumption were 1.73 (95% CI = 0.99-2.98) for red meat and 0.44 (95% CI = 0.20-0.97) for poultry. There were no significant associations with processed meat, fish or egg consumption. Findings from this prospective study suggest that substituting poultry for red meat might reduce the risk of pancreatic cancer.

Methicillin-Resistant Staphylococcus aureus in Poultry and Poultry Meat: A Meta-Analysis.

PubMed

Ribeiro, Claudia M; Stefani, Lenita M; Lucheis, Simone B; Okano, Werner; Cruz, Juliano Cezar M; Souza, Guilherme V; Casagrande, Thais A C; Bastos, Paula Andrea S; Pinheiro, Rafael R; Arruda, Mauro M; Afreixo, Vera

2018-07-01

Methicillin-resistant Staphylococcus aureus (MRSA) is a bacterium that colonizes and infects various host species and has been found in the poultry production chain, raising concerns about possible transmission from farm to fork. The objective of this study was to use meta-analytical methods to estimate the pooled prevalence of MRSA in chickens, turkeys, chicken meat, and turkey meat. Three electronic databases (PubMed, LILACS, and SciELO) were searched to establish MRSA prevalence from 51 studies published from 2003 through May 2017. The heterogeneity was assessed, and the pooled MRSA prevalence was calculated by using the random effects model according to the method of DerSimonian and Laird. Pooled MRSA prevalence (95% confidence interval [CI]) in turkeys, turkey meat, broilers, and chicken meat was 36% (1 to 78%), 13% (1 to 28%), 5% (2 to 9%), and 5% (3 to 8%), respectively. South America had the highest MRSA prevalence (27%; 95% CI, 17 to 37%), and North America had the lowest (1%; 95% CI, 0 to 2%). Livestock-associated MRSA has been isolated from poultry and poultry meat, indicating that this variant can spread from farm to fork. The presence of MRSA in poultry and poultry meat poses risks to public health, and steps should be taken to mitigate the contamination and spread of this bacterium along the poultry production chain.

Detection of adulterated murine components in meat products by TaqMan© real-time PCR.

PubMed

Fang, Xin; Zhang, Chi

2016-02-01

Using murine meat to substitute mutton has been identified as a new type of meat fraud in China, yet no detection method for murine species has been reported. Here, three kinds of rodent were used as target species to establish a murine-specific real-time PCR method of detection. The mitochondrial cytochrome b gene (cytb) of each target was sequenced and a TaqMan probe was designed based on the cytb. Simultaneously, an internal positive control (IPC) plasmid along with its respective probe were designed to monitor the PCR reaction. As a result, the duplex real-time PCR system was verified to be specific. The limit of detection (LOD) was lower than 1 pg of DNA per reaction and 0.1% murine contamination in meat mixtures. Standard curves were generated for a quantitative analysis. Thus, this study provided a new tool to control the quality of meat products for official and third-party laboratories. Copyright © 2015. Published by Elsevier Ltd.

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.

PubMed

Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide

2018-07-01

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion. Copyright © 2018 Elsevier Ltd. All rights reserved.

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. © 2013 Elsevier Inc. All rights reserved.

A method to isolate bacterial communities and characterize ecosystems from food products: Validation and utilization in as a reproducible chicken meat model.

PubMed

Rouger, Amélie; Remenant, Benoit; Prévost, Hervé; Zagorec, Monique

2017-04-17

Influenced by production and storage processes and by seasonal changes the diversity of meat products microbiota can be very variable. Because microbiotas influence meat quality and safety, characterizing and understanding their dynamics during processing and storage is important for proposing innovative and efficient storage conditions. Challenge tests are usually performed using meat from the same batch, inoculated at high levels with one or few strains. Such experiments do not reflect the true microbial situation, and the global ecosystem is not taken into account. Our purpose was to constitute live stocks of chicken meat microbiotas to create standard and reproducible ecosystems. We searched for the best method to collect contaminating bacterial communities from chicken cuts to store as frozen aliquots. We tested several methods to extract DNA of these stored communities for subsequent PCR amplification. We determined the best moment to collect bacteria in sufficient amounts during the product shelf life. Results showed that the rinsing method associated to the use of Mobio DNA extraction kit was the most reliable method to collect bacteria and obtain DNA for subsequent PCR amplification. Then, 23 different chicken meat microbiotas were collected using this procedure. Microbiota aliquots were stored at -80°C without important loss of viability. Their characterization by cultural methods confirmed the large variability (richness and abundance) of bacterial communities present on chicken cuts. Four of these bacterial communities were used to estimate their ability to regrow on meat matrices. Challenge tests performed on sterile matrices showed that these microbiotas were successfully inoculated and could overgrow the natural microbiota of chicken meat. They can therefore be used for performing reproducible challenge tests mimicking a true meat ecosystem and enabling the possibility to test the influence of various processing or storage conditions on complex meat matrices. Copyright © 2016 Elsevier B.V. All rights reserved.

Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements

USDA-ARS?s Scientific Manuscript database

Establishing standards for meat tenderness based on Warner-Bratzler shear force (WBSF) is complicated by the lack of methods for certifying WBSF testing among texture systems or laboratories. The objective of this study was to determine the suitability of using gelatin gels as a reference material ...

Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances

USDA-ARS?s Scientific Manuscript database

Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized pr...

Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment

USDA-ARS?s Scientific Manuscript database

An emerging poultry meat quality concern is associated with chicken breast fillets having an uncharacteristically hard or rigid feel (called the wooden breast condition). The cause of the wooden breast condition is still largely unknown, and there is no single objective evaluation method or system k...

Metabolite profiling of foodborne disease significance – case study Escherichia coli O157

USDA-ARS?s Scientific Manuscript database

In the United States, Escherichia coli (E. coli) O157 infection, associated with the consumption of contaminated ground beef, has resulted in an unnecessary burden for both the meat industry and the health care system, with meat recalls and often fatal human disease. Cattle, the primary reservoirs f...

Performance and gastroinstestinal nematode control when meat-goat kids grazed chicory, birdsfoot trefoil, or red clover pasutures

USDA-ARS?s Scientific Manuscript database

In most pasture-based meat-goat production systems, a major management challenge is control of gastrointestinal nematodes (GIN). Use of legumes and forbs that contain plant secondary compounds may reduce fecal egg count (FEC) and/or improve the overall protein nutrition to help animals better toler...

Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems.

PubMed

Kelly, Caroline A; Cruz-Romero, Malco; Kerry, Joseph P; Papkovsky, Dmitri P

2018-05-02

The commercially-available optical oxygen-sensing system Optech-O₂ Platinum was applied to nondestructively assess the in situ performance of bulk, vacuum-packaged raw beef in three ~300 kg containers. Twenty sensors were attached to the inner surface of the standard bin-contained laminate bag (10 on the front and back sides), such that after filling with meat and sealing under vacuum, the sensors were accessible for optical interrogation with the external reader device. After filling and sealing each bag, the sensors were measured repetitively and nondestructively over a 15-day storage period at 1 °C, thus tracking residual oxygen distribution in the bag and changes during storage. The sensors revealed a number of unidentified meat quality and processing issues, and helped to improve the packaging process by pouring flakes of dry ice into the bag. Sensor utility in mapping the distribution of residual O₂ in sealed bulk containers and optimising and improving the packaging process, including handling and storage of bulk vacuum-packaged meat bins, was evident.

Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems.

PubMed

Utrera, Mariana; Morcuende, David; Rodríguez-Carpena, Javier-Germán; Estévez, Mario

2011-12-01

Precise methodologies for the routine analysis of particular protein carbonyls are required in order to progress in this topic of increasing interest. The present paper originally describes the application of an improved method for the detection of α-aminoadipic and γ-glutamic semialdehydes in a meat system by using a derivatization procedure with p-amino-benzoic acid (ABA) followed by fluorescent high-performance liquid chromatography (HPLC). The method development comprises i) the description of a simple HPLC program which allows the efficient separation of the ABA and the key standard compounds and ii) the optimization of the procedure for the preparation of a meat sample in order to maximize the fluorescent signal for both protein carbonyls. Furthermore, the suitability of this method is evaluated by applying the technique to porcine burger patties. The present procedure enables an accurate and relatively fast analysis of both semialdehydes in meat samples in which they could play an interesting role as reliable indicators of protein oxidation. Copyright © 2011 Elsevier Ltd. All rights reserved.

Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing

USDA-ARS?s Scientific Manuscript database

The knowledge regarding food pathogens (Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp.) surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing different RTE products are needed to ensure RTE food safety. The objectives of this study were to investigat...

Meat consumption and risk of type 2 diabetes: the Multiethnic Cohort.

PubMed

Steinbrecher, A; Erber, E; Grandinetti, A; Kolonel, L N; Maskarinec, G

2011-04-01

To examine the association of meat consumption with diabetes risk in the Hawaii component of the Multiethnic Cohort and to assess effect modification by ethnicity. A prospective cohort study. Baseline information on diet and lifestyle was assessed by questionnaire. The cohort was followed up for incident cases of diabetes, which were identified through self-reports, medication questionnaires, or health plan linkages. Cox regression was used to calculate hazard ratios (HR) and 95% confidence intervals for diabetes associated with quintile of meat consumption. Hawaii, USA. A total of 29,759 Caucasian, 35,244 Japanese-American and 10,509 Native Hawaiian men and women, aged 45-75 years at baseline. During a mean follow-up time of 14 years, 8587 incident diabetes cases were identified. Intake of red meat was positively associated with diabetes risk in men (fifth v. first quintile: HR=1.43; 95% CI 1.29, 1.59) and women (fifth v. first quintile: HR=1.30; 95% CI 1.17, 1.45) in adjusted models. The respective HR for processed red meat intake were 1.57 (95% CI 1.42, 1.75) and 1.45 (95% CI 1.30, 1.62). The association for processed poultry was weaker than for processed red meat, and fresh poultry intake was not associated with diabetes risk. For men only, we observed significant interactions of ethnicity with the red and processed red meat associations, with Caucasians experiencing slightly higher risks than Japanese-Americans. Our findings support the growing evidence that red and processed meat intake increase risk for diabetes irrespective of ethnicity and level of BMI.

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties.

PubMed

Cofrades, S; Benedí, J; Garcimartin, A; Sánchez-Muniz, F J; Jimenez-Colmenero, F

2017-09-01

Meat consumption is influenced by various kinds of factors, among them health implications. Different strategies can be effective in developing meat-based functional foods. These basically entail reducing the presence of compounds with negative health implications and enhancing the presence of beneficial compounds. This article reviews a comprehensive model for the development of meat-based functional foods based on a presentation of the research achieved in terms of the design and development of qualitatively and quantitatively modified meat products (frankfurters, patties and restructured steaks). These were reformulated to incorporate nutrients associated with three different seaweeds (wakame-Undaria pinnatifida; nori-Porphyra umbilicalis; and sea spaghetti-Himanthalia elongata) as sources of bioactive substances, while simultaneously reducing sodium and fat and improving fatty acid profiles. Those seaweeds were chosen, because in terms of composition and health implications, abundance on Spanish coasts, relatively widespread consumption, and suitability in terms of flavour and colour they are better suited than others for use as ingredients in new products. It also discusses the consequences of the use of this type of meat-based functional foods (combination of pork meat and 5% of each seaweed with or without hypercholesterolaemic agent included in the diets) on growing animals (Wistar male rats), and their effects on different aspects of lipoprotein metabolism, oxidative stress and liver structure. This article, then, reports a comprehensive approach to the production of seaweed-enriched meat products, considering aspects of technological development aimed at achieving the functional effect. Copyright © 2016 Elsevier Ltd. All rights reserved.

Tracking of Listeria monocytogenes in meat establishment using Whole Genome Sequencing as a food safety management tool: A proof of concept.

PubMed

Nastasijevic, Ivan; Milanov, Dubravka; Velebit, Branko; Djordjevic, Vesna; Swift, Craig; Painset, Anais; Lakicevic, Brankica

2017-09-18

Repeated Listeria outbreaks particularly associated with Ready-To-Eat (RTE) delicatessen meat products have been reported annually at global level. The most frequent scenario that led to foodborne outbreaks was the post-thermal treatment cross-contamination of deli meat products during slicing and modified atmosphere packaging (MAP). The precondition for such cross contamination is the previous introduction of Listeria into meat processing facilities and subsequent colonization of the production environment, associated with formation of biofilms resilient to common sanitation procedures regularly applied in meat establishments. The use of Whole Genome Sequencing (WGS) can facilitate the understanding of contamination and colonization routes of pathogens within the food production environment and enable efficient pathogen tracking among different departments. This study aimed to: a) provide a proof of concept on practical use of WGS in a meat establishment to define the entry routes and spread pattern of L. monocytogenes, and b) to consider the regular use of WGS in meat processing establishments as a strong support of food safety management system. The results revealed that Listeria spp. was present in slaughter line, chilling chambers, deboning, slicing, MAP, as well as in corridors and dispatch (53 positive samples, out of 240). Eight L. monocytogenes isolates (out of 53) were identified from the slaughterhouse, chilling chambers, deboning, MAP and dispatch. L. monocytogenes isolates were of three different serotypes (1/2a, 1/2c, 4b) and correspondingly of three MLST sequence types. Overall, two pairs of L. monocytogenes isolates were genetically identical, i.e. two serotype 4b isolates (ST1), isolated from water drain at dispatch unit and two isolates obtained from slaughterhouse (floorwall junction at the carcass wash point) and MAP (water drain). These findings indicated that L. monocytogenes isolates identified in meat processing units (MAP, chilling chamber and dispatch) originated from the slaughter line. Further, all eight L. monocytogenes isolates were confirmed to be biofilm producers on glass and stainless steel surfaces. The identification of the main entry routes of L. monocytogenes into meat establishments and tracking the routes for spread of the pathogen are of essential importance to define appropriate risk mitigation strategies for L. monocytogenes in meat production environment. The routine use of WGS for bacterial characterization, as a strong support of food safety management system in meat establishments, will require the cost-effective approach. It may encompass in-house sequencing when sequencing equipment is used for multiple applications (e.g. WGS of pathogens, starter cultures and spoilage organisms). Copyright © 2017 Elsevier B.V. All rights reserved.

Meat fatty acid and cholesterol level of free-range broilers fed on grasshoppers on alpine rangeland in the Tibetan Plateau.

PubMed

Sun, Tao; Liu, Zhiyun; Qin, Liping; Long, Ruijun

2012-08-30

Meat safety and nutrition are major concerns of consumers. The development of distinctive poultry production methods based on locally available natural resources is important. Grasshoppers are rich in important nutrients and occur in dense concentrations in most rangelands of northern China. Foraging chickens could be used to suppress grasshopper infestations. However, knowledge of the fatty acid content of meat from free-range broilers reared on alpine rangeland is required. Rearing conditions and diet did not significantly (P > 0.05) affect concentrations of saturated fatty acid (SFA), arachidonic acid, docosahexaenoic acid or the ratio of total n-6 to total n-3 fatty acids. Breast muscle of chickens that had consumed grasshoppers contained significantly (P < 0.05) less monounsaturated fatty acid, but the ratio of polyunsaturated fatty acids (PUFA)/SFA and contents of total n-3, total n-6 and PUFA were significantly (P > 0.05) higher than intensively reared birds. Compared with meat from intensively reared birds, meat from free-range broilers had less cholesterol and higher concentrations of total lipid and phospholipids. Chickens eating grasshoppers in rangeland produce superior quality meat and reduce the grasshopper populations that damage the pastures. This provides an economic system of enhanced poultry-meat production, which derives benefits from natural resources rather than artificial additives. Copyright © 2012 Society of Chemical Industry.

Chelonitoxism outbreak caused from consuming turtle, Eastern Samar, Philippines, August 2013.

PubMed

Ventura, Ray Justin; Ching, Paola Katrina; de los Reyes, Vikki Carr; Sucaldito, Ma Nemia; Tayag, Enrique

2015-01-01

On 21 August 2013, the Event-based Surveillance and Response system of the Department of Health, Philippines captured a foodborne illness event among residents of a coastal village in Eastern Samar, Philippines. The suspected cause was the consumption of a sea turtle found near the village. A team from the Department of Health was sent to conduct an outbreak investigation. A case was defined as any person in Arteche, Eastern Samar, who developed dry mouth and burning sensation in the throat from 15 August to 27 August, 2013. Severity of the disease was classified as mild, moderate or severe. We conducted records review, environmental investigation, interviews of key informants and a retrospective cohort study. Sixty-eight cases were identified; four died (case fatality rate = 6%). All cases had a history of turtle meat consumption. Dose-dependent relationship was noted between amount of turtle meat consumed and the risk of illness. In the cohort study, consumption of turtle meat and turtle meat soup were associated with illness. This study identified turtle meat as the source of this foodborne outbreak and emphasized the dangers of consuming turtle meat. Other reported cases of turtle meat poisoning in the Philippines suggest that turtle consumption is an ongoing practice in the country. By publishing information about sea turtle poisoning outbreaks in the Philippines, we hope to raise awareness of the potential severe health effects from ingesting these endangered sea creatures.

Accuracy of genomic breeding values for meat tenderness in Polled Nellore cattle.

PubMed

Magnabosco, C U; Lopes, F B; Fragoso, R C; Eifert, E C; Valente, B D; Rosa, G J M; Sainz, R D

2016-07-01

Zebu () cattle, mostly of the Nellore breed, comprise more than 80% of the beef cattle in Brazil, given their tolerance of the tropical climate and high resistance to ectoparasites. Despite their advantages for production in tropical environments, zebu cattle tend to produce tougher meat than Bos taurus breeds. Traditional genetic selection to improve meat tenderness is constrained by the difficulty and cost of phenotypic evaluation for meat quality. Therefore, genomic selection may be the best strategy to improve meat quality traits. This study was performed to compare the accuracies of different Bayesian regression models in predicting molecular breeding values for meat tenderness in Polled Nellore cattle. The data set was composed of Warner-Bratzler shear force (WBSF) of longissimus muscle from 205, 141, and 81 animals slaughtered in 2005, 2010, and 2012, respectively, which were selected and mated so as to create extreme segregation for WBSF. The animals were genotyped with either the Illumina BovineHD (HD; 777,000 from 90 samples) chip or the GeneSeek Genomic Profiler (GGP Indicus HD; 77,000 from 337 samples). The quality controls of SNP were Hard-Weinberg Proportion -value ≥ 0.1%, minor allele frequency > 1%, and call rate > 90%. The FImpute program was used for imputation from the GGP Indicus HD chip to the HD chip. The effect of each SNP was estimated using ridge regression, least absolute shrinkage and selection operator (LASSO), Bayes A, Bayes B, and Bayes Cπ methods. Different numbers of SNP were used, with 1, 2, 3, 4, 5, 7, 10, 20, 40, 60, 80, or 100% of the markers preselected based on their significance test (-value from genomewide association studies [GWAS]) or randomly sampled. The prediction accuracy was assessed by the correlation between genomic breeding value and the observed WBSF phenotype, using a leave-one-out cross-validation methodology. The prediction accuracies using all markers were all very similar for all models, ranging from 0.22 (Bayes Cπ) to 0.25 (Bayes B). When preselecting SNP based on GWAS results, the highest correlation (0.27) between WBSF and the genomic breeding value was achieved using the Bayesian LASSO model with 15,030 (3%) markers. Although this study used relatively few animals, the design of the segregating population ensured wide genetic variability for meat tenderness, which was important to achieve acceptable accuracy of genomic prediction. Although all models showed similar levels of prediction accuracy, some small advantages were observed with the Bayes B approach when higher numbers of markers were preselected based on their -values resulting from a GWAS analysis.

Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems.

PubMed

Castellano, P; Aristoy, M C; Sentandreu, M A; Vignolo, G; Toldrá, F

2012-12-01

The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed. The bacteriocin-producing Lact. sakei CRL1862 showed respectively bactericide and bacteriostatic effect against Listeria monocytogenes and Staphylococcus aureus in beaker sausage assay during 9 days of storage at 22 °C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced proteolysis was evidenced in inoculated sarcoplasmic proteins compared with myofibrillar extracts with the generation of predominantly hydrophilic peptides and increase of total free amino acids concentration. Lactobacillus sakei CRL1862 produced neither histamine nor tyrosine and exhibited no resistance to the antibiotics assayed. Lactobacillus sakei CRL1862 effectively controlled the growth of L. monocytogenes and Staph. aureus; moreover, it was able to hydrolyse pork meat extracts generating peptides and amino acids, which may improve hygienic and sensorial attributes of fermented meat products. The use of an integrated approach to evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an autochthonous functional starter in meat fermentation. © 2012 The Society for Applied Microbiology.

Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

PubMed

Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

2010-08-01

A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs

PubMed Central

Heuven, Henri CM; van Wijk, Rik HJ; Dibbits, Bert; van Kampen, Tony A; Knol, Egbert F; Bovenhuis, Henk

2009-01-01

Quantitative trait loci (QTL) affecting carcass and meat quality located on SSC2 were identified using variance component methods. A large number of traits involved in meat and carcass quality was detected in a commercial crossbred population: 1855 pigs sired by 17 boars from a synthetic line, which where homozygous (A/A) for IGF2. Using combined linkage and linkage disequilibrium mapping (LDLA), several QTL significantly affecting loin muscle mass, ham weight and ham muscles (outer ham and knuckle ham) and meat quality traits, such as Minolta-L* and -b*, ultimate pH and Japanese colour score were detected. These results agreed well with previous QTL-studies involving SSC2. Since our study is carried out on crossbreds, different QTL may be segregating in the parental lines. To address this question, we compared models with a single QTL-variance component with models allowing for separate sire and dam QTL-variance components. The same QTL were identified using a single QTL variance component model compared to a model allowing for separate variances with minor differences with respect to QTL location. However, the variance component method made it possible to detect QTL segregating in the paternal line (e.g. HAMB), the maternal lines (e.g. Ham) or in both (e.g. pHu). Combining association and linkage information among haplotypes improved slightly the significance of the QTL compared to an analysis using linkage information only. PMID:19284675

40 CFR 180.1023 - Propanoic acid; exemptions from the requirement of a tolerance.

Code of Federal Regulations, 2010 CFR

2010-07-01

...) Propanoic acid is exempt from the requirement of a tolerance for residues in or on cattle, meat; cattle, meat byproducts; goat, meat; goat, meat byproducts; hog, meat; hog meat byproducts; horse, meat; horse, meat byproducts; sheep, meat; sheep meat byproducts; and, poultry, fat; poultry meat; poultry meat...

Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

PubMed

Mateescu, R G; Oltenacu, P A; Garmyn, A J; Mafi, G G; VanOverbeke, D L

2016-05-01

Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The objectives of this study were 1) to identify the best carcass and meat composition traits to be used in a selection program to improve eating quality and 2) to develop a relatively small number of classes that reflect real and perceptible differences in eating quality that can be communicated to consumers and identify a subset of carcass and meat composition traits with the highest predictive accuracy across all eating quality classes. Carcass traits, meat composition, including Warner-Bratzler shear force (WBSF), intramuscular fat content (IMFC), trained sensory panel scores, and mineral composition traits of 1,666 Angus cattle were used in this study. Three eating quality indexes, EATQ1, EATQ2, and EATQ3, were generated by using different weights for the sensory traits (emphasis on tenderness, flavor, and juiciness, respectively). The best model for predicting eating quality explained 37%, 9%, and 19% of the variability of EATQ1, EATQ2, and EATQ3, and 2 traits, WBSF and IMFC, accounted for most of the variability explained by the best models. EATQ1 combines tenderness, juiciness, and flavor assessed by trained panels with 0.60, 0.15, and 0.25 weights, best describes North American consumers, and has a moderate heritability (0.18 ± 0.06). A selection index (I= -0.5[WBSF] + 0.3[IMFC]) based on phenotypic and genetic variances and covariances can be used to improve eating quality as a correlated trait. The 3 indexes (EATQ1, EATQ2, and EATQ3) were used to generate 3 equal (33.3%) low, medium, and high eating quality classes, and linear combinations of traits that best predict class membership were estimated using a predictive discriminant analysis. The best predictive model to classify new observations into low, medium, and high eating quality classes defined by the EATQ1 index included WBSF, IMFC, HCW, and marbling score and resulted in a total error rate of 47.06%, much lower than the 60.74% error rate when the prediction of class membership was based on the USDA grading system. The 2 best predictors were WBSF and IMFC, and they accounted for 97.2% of the variability explained by the best model.

Mortality in vegetarians and comparable nonvegetarians in the United Kingdom.

PubMed

Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Travis, Ruth C; Key, Timothy J

2016-01-01

Vegetarians and others who do not eat meat have been observed to have lower incidence rates than meat eaters of some chronic diseases, but it is unclear whether this translates into lower mortality. The purpose of this study was to describe mortality in vegetarians and comparable nonvegetarians in a large United Kingdom cohort. The study involved a pooled analysis of data from 2 prospective studies that included 60,310 persons living in the United Kingdom, comprising 18,431 regular meat eaters (who ate meat ≥5 times/wk on average), 13,039 low (less-frequent) meat eaters, 8516 fish eaters (who ate fish but not meat), and 20,324 vegetarians (including 2228 vegans who did not eat any animal foods). Mortality by diet group for each of 18 common causes of death was estimated with the use of Cox proportional hazards models. There were 5294 deaths before age 90 in >1 million y of follow-up. There was no significant difference in overall (all-cause) mortality between the diet groups: HRs in low meat eaters, fish eaters, and vegetarians compared with regular meat eaters were 0.93 (95% CI: 0.86, 1.00), 0.96 (95% CI: 0.86, 1.06), and 1.02 (95% CI: 0.94, 1.10), respectively; P-heterogeneity of risks = 0.082. There were significant differences in risk compared with regular meat eaters for deaths from circulatory disease [higher in fish eaters (HR: 1.22; 95% CI: 1.02, 1.46)]; malignant cancer [lower in fish eaters (HR: 0.82; 95% CI: 0.70, 0.97)], including pancreatic cancer [lower in low meat eaters and vegetarians (HR: 0.55; 95% CI: 0.36, 0.86 and HR: 0.48; 95% CI: 0.28, 0.82, respectively)] and cancers of the lymphatic/hematopoietic tissue [lower in vegetarians (HR: 0.50; 95% CI: 0.32, 0.79)]; respiratory disease [lower in low meat eaters (HR: 0.70; 95% CI: 0.53, 0.92)]; and all other causes [lower in low meat eaters (HR: 0.74; 95% CI: 0.56, 0.99)]. Further adjustment for body mass index left these associations largely unchanged. United Kingdom-based vegetarians and comparable nonvegetarians have similar all-cause mortality. Differences found for specific causes of death merit further investigation.

Mortality in vegetarians and comparable nonvegetarians in the United Kingdom123

PubMed Central

Appleby, Paul N; Crowe, Francesca L; Bradbury, Kathryn E; Travis, Ruth C

2016-01-01

Background: Vegetarians and others who do not eat meat have been observed to have lower incidence rates than meat eaters of some chronic diseases, but it is unclear whether this translates into lower mortality. Objective: The purpose of this study was to describe mortality in vegetarians and comparable nonvegetarians in a large United Kingdom cohort. Design: The study involved a pooled analysis of data from 2 prospective studies that included 60,310 persons living in the United Kingdom, comprising 18,431 regular meat eaters (who ate meat ≥5 times/wk on average), 13,039 low (less-frequent) meat eaters, 8516 fish eaters (who ate fish but not meat), and 20,324 vegetarians (including 2228 vegans who did not eat any animal foods). Mortality by diet group for each of 18 common causes of death was estimated with the use of Cox proportional hazards models. Results: There were 5294 deaths before age 90 in >1 million y of follow-up. There was no significant difference in overall (all-cause) mortality between the diet groups: HRs in low meat eaters, fish eaters, and vegetarians compared with regular meat eaters were 0.93 (95% CI: 0.86, 1.00), 0.96 (95% CI: 0.86, 1.06), and 1.02 (95% CI: 0.94, 1.10), respectively; P-heterogeneity of risks = 0.082. There were significant differences in risk compared with regular meat eaters for deaths from circulatory disease [higher in fish eaters (HR: 1.22; 95% CI: 1.02, 1.46)]; malignant cancer [lower in fish eaters (HR: 0.82; 95% CI: 0.70, 0.97)], including pancreatic cancer [lower in low meat eaters and vegetarians (HR: 0.55; 95% CI: 0.36, 0.86 and HR: 0.48; 95% CI: 0.28, 0.82, respectively)] and cancers of the lymphatic/hematopoietic tissue [lower in vegetarians (HR: 0.50; 95% CI: 0.32, 0.79)]; respiratory disease [lower in low meat eaters (HR: 0.70; 95% CI: 0.53, 0.92)]; and all other causes [lower in low meat eaters (HR: 0.74; 95% CI: 0.56, 0.99)]. Further adjustment for body mass index left these associations largely unchanged. Conclusions: United Kingdom–based vegetarians and comparable nonvegetarians have similar all-cause mortality. Differences found for specific causes of death merit further investigation. PMID:26657045

Current food chain information provides insufficient information for modern meat inspection of pigs.

PubMed

Felin, Elina; Jukola, Elias; Raulo, Saara; Heinonen, Jaakko; Fredriksson-Ahomaa, Maria

2016-05-01

Meat inspection now incorporates a more risk-based approach for protecting human health against meat-borne biological hazards. Official post-mortem meat inspection of pigs has shifted to visual meat inspection. The official veterinarian decides on additional post-mortem inspection procedures, such as incisions and palpations. The decision is based on declarations in the food chain information (FCI), ante-mortem inspection and post-mortem inspection. However, a smooth slaughter and inspection process is essential. Therefore, one should be able to assess prior to slaughter which pigs are suitable for visual meat inspection only, and which need more profound inspection procedures. This study evaluates the usability of the FCI provided by pig producers and considered the possibility for risk ranking of incoming slaughter batches according to the previous meat inspection data and the current FCI. Eighty-five slaughter batches comprising 8954 fattening pigs were randomly selected at a slaughterhouse that receives animals from across Finland. The mortality rate, the FCI and the meat inspection results for each batch were obtained. The current FCI alone provided insufficient and inaccurate information for risk ranking purposes for meat inspection. The partial condemnation rate for a batch was best predicted by the partial condemnation rate calculated for all the pigs sent for slaughter from the same holding in the previous year (p<0.001) and by prior information on cough declared in the current FCI (p=0.02) statement. Training and information to producers are needed to make the FCI reporting procedures more accurate. Historical meat inspection data on pigs slaughtered from the same holdings and well-chosen symptoms/signs for reporting, should be included in the FCI to facilitate the allocation of pigs for visual inspection. The introduced simple scoring system can be easily used for additional information for directing batches to appropriate meat inspection procedures. To control the main biological public health hazards related to pork, serological surveillance should be done and the information obtained from analyses should be used as part of the FCI. Copyright © 2016 Elsevier B.V. All rights reserved.

Genetic and management factors affecting beef quality in grazing Hereford steers.

PubMed

Melucci, L M; Panarace, M; Feula, P; Villarreal, E L; Grigioni, G; Carduza, F; Soria, L A; Mezzadra, C A; Arceo, M E; Papaleo Mazzucco, J; Corva, P M; Irurueta, M; Rogberg-Muñoz, A; Miquel, M C

2012-12-01

Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner-Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and marbling were affected by CAPN1 316 and E2FB and Warner-Bratzler meat tenderness by the former. The results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common practice. The most important sources of variation in tenderness and color of meat remained unaccounted for. Copyright © 2012 Elsevier Ltd. All rights reserved.

Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphere.

PubMed

Spanos, Dimitrios; Christensen, Mette; Tørngren, Mari Ann; Baron, Caroline P

2016-03-01

The storage conditions of fresh meat are known to impact its colour and microbial shelf life. In the present study, visible spectroscopy was evaluated as a method to assess meat storage conditions and its optimisation. Fresh pork steaks (longissimus thoracis et lumborum and semimembranosus) were placed in modified atmosphere packaging using gas mixtures containing 0, 40, 50, and 80% oxygen, and stored with or without light for up to 9days. Principal component analysis of visible reflectance spectra (400-700nm) showed that the colour of the different meat cuts was affected by presence of oxygen, illumination, and storage time. Differences in the oxygen levels did not contribute to the observed variance. Predictive models based on partial least squares regression-discriminant analysis exhibited high potency in the classification of the storage parameters of meat cuts packaged in modified atmosphere. The study demonstrates the applicability of visible spectroscopy as a tool to assess the storage conditions of meat cuts packaged in modified atmosphere. Copyright © 2015 Elsevier Ltd. All rights reserved.

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.

PubMed

Van Hecke, Thomas; Vossen, Els; Hemeryck, Lieselot Y; Vanden Bussche, Julie; Vanhaecke, Lynn; De Smet, Stefaan

2015-11-15

Uncured and nitrite-cured pork were subjected, raw, cooked (65 °C, 15 min) or overcooked (90 °C, 30 min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared when the meat was overcooked, resulting in up to ninefold higher 4-hydroxy-2-nonenal concentrations compared with digested nitrite-cured raw and cooked pork. Colonic digesta contained significantly higher concentrations of the NOC-specific DNA adduct O(6)-carboxy-methylguanine when pork underwent a more intense heating procedure, independent of nitrite-curing, depending strongly on the fecal inoculum used. Since processed meats are usually nitrite-cured, the present study suggests that overcooking processed meat is likely to result in the formation of genotoxic compounds during digestion and should, therefore, be avoided. Copyright © 2015 Elsevier Ltd. All rights reserved.

Loss of vitamin B(12) in fish (round herring) meats during various cooking treatments.

PubMed

Nishioka, Michiko; Kanosue, Fuki; Yabuta, Yukinori; Watanabe, Fumio

2011-01-01

The loss of vitamin B(12) in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B(12) were three times greater in the viscera (37.5 ± 10.6 µg/100 g fresh weight) than in the meats, about 73% of total vitamin B(12) found in the whole fish body (except for head and bones) were recovered in the meats (5.1 ± 1.0 µg of vitamin B(12)). The vitamin B(12) contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B(12) during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B(12) is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B(12) was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.

The yield and nutritional value of meat from African ungulates, camelidae, rodents, ratites and reptiles.

PubMed

Hoffman, L C

2008-09-01

The current knowledge of the yield and nutritional (proximate and fatty acid) composition of meat derived from African ungulates, camelidae, rodents, ratites and reptiles is reviewed. Although most of the species discussed give low cholesterol levels consistent with their low meat lipid contents, the tegu lizard gives a very low level (18.2mg/100g tissue). The fatty acid profiles of the various species all have low saturated fatty acids and high polyunsaturated fatty acids resulting in favourable saturated to polyunsaturated fatty acid ratios. Although the springbok, camel, ostrich and crocodile are marketed and exported to sophisticated markets, the rodents are the species that show most promise in becoming large commercial commodities. Not only is their meat desirable and nutritional, but they are also highly adaptable to extensive and intensive production systems.

Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation

USDA-ARS?s Scientific Manuscript database

Food pathogen cross-contamination occurring in the home or at retail food service or the production site is a major factor contributing to food-borne illness. Studies on Salmonella spp. surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing RTE products are needed to ensur...

Survival of Campylobacter jejuni and Campylobacter coli in retail broiler meat stored at -20, 4 and 12C, and development of predictive models of survival based on temperature and time

USDA-ARS?s Scientific Manuscript database

Retail broiler meat undergoes variable freezing and refrigeration temperatures during storage, transportation, display in retail outlets and in consumers’ refrigerators. Due to the relatively high prevalence of Campylobacter found in retail broilers and the low infective dose required to cause human...

High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance.

PubMed

Zelber-Sagi, Shira; Ivancovsky-Wajcman, Dana; Fliss Isakov, Naomi; Webb, Muriel; Orenstein, Dana; Shibolet, Oren; Kariv, Revital

2018-06-01

High red and processed meat consumption is related to type 2 diabetes. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines (HCAs), which are related to oxidative stress. However, the association between meat consumption and non-alcoholic fatty liver disease (NAFLD) is yet to be thoroughly tested. Therefore, we aimed to test the association of meat type and cooking method with NAFLD and insulin resistance (IR). This was a cross-sectional study in individuals who were 40-70 years old and underwent screening colonoscopy between 2013 and 2015 in a single center in Israel. NAFLD and IR were evaluated by ultrasonography and homeostasis model assessment. Meat type and cooking method were measured by a food frequency questionnaire (FFQ) and a detailed meat questionnaire. Unhealthy cooking methods were considered as frying and grilling to a level of well done and very well done. Dietary HCA intake was calculated. A total of 789 individuals had a valid FFQ and 357 had a valid meat questionnaire. High consumption of total meat (portions/day above the median) (odds ratio [OR] 1.49; 95% CI 1.05-2.13; p = 0.028; OR 1.63; 1.12-2.37; p = 0.011), red and/or processed meat (OR1.47; 95% CI 1.04-2.09; p = 0.031; OR1.55; 1.07-2.23; p = 0.020) was independently associated with higher odds of NAFLD and IR, respectively, when adjusted for: body mass index, physical activity, smoking, alcohol, energy, saturated fat and cholesterol intake. High intake of meat cooked using unhealthy methods (OR1.92; 95% CI 1.12-3.30; p = 0.018) and HCAs (OR2.22; 95% CI 1.28-3.86; p = 0.005) were independently associated with higher odds of IR. High consumption of red and/or processed meat is associated with both NAFLD and IR. High HCA intake is associated with IR. If confirmed in prospective studies, limiting the consumption of unhealthy meat types and improving preparation methods may be considered as part of NAFLD lifestyle treatment. High red and processed meat consumption is related to several diseases. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines, which have harmful health effects. Non-alcoholic fatty liver disease is a significant public health burden and its formation is strongly related to insulin resistance. In this study, both were found to be more frequent in people who consume relatively high quantities of red and processed meat. In addition, a high intake of heterocyclic amines was associated with insulin resistance. Copyright © 2018 European Association for the Study of the Liver. Published by Elsevier B.V. All rights reserved.

Trichinellosis surveillance - United States, 2002-2007.

PubMed

Kennedy, Erin D; Hall, Rebecca L; Montgomery, Susan P; Pyburn, David G; Jones, Jeffrey L

2009-12-04

Trichinellosis is a parasitic disease caused by roundworms of the Trichinella genus. Humans are incidental hosts who become infected after ingestion of raw or undercooked meat containing encysted larvae of Trichinella spp. Common signs and symptoms of trichinellosis include eosinophilia, abdominal pain, fever, periorbital edema, and myalgia. National surveillance has documented a decline in the reported incidence of trichinellosis in the United States since 1947, the first year nationwide data were collected systematically. The decreased incidence of trichinellosis has mirrored the decrease of Trichinella in commercial pork products as a result of changes in pork industry management standards and government regulations. In addition, an overall decrease has occurred in the number of cases of trichinellosis related to pork consumption. During 1997-2001, meats other than pork were the most common source of infection, and more cases were associated with home-raised pork than with store-bought pork. 2002-2007. Trichinellosis is a reportable disease in 48 states and has been a nationally notifiable disease since 1966. Cases are defined by clinical characteristics and the results of laboratory testing for evidence of Trichinella infection. States report cases to CDC through the National Notifiable Diseases Surveillance System. Reported cases are summarized weekly and yearly in MMWR. In addition, states are asked to submit a standardized case report form with supplementary case data to CDC's Division of Parasitic Diseases. During 2002-2007, a total of 66 cases of trichinellosis were reported to CDC. Those cases for which a supplementary case report form was not submitted or that did not meet the case definition were excluded from analysis. Of the 66 cases reported during 2002-2007, a total of 12 (18%) cases were excluded from analysis. Associated meat products were classified as either pork or meat products other than pork and were identified for 43 (80%) cases. Meat products other than pork were associated with 27 (50%) cases: 21 with bear meat, one with either bear or deer meat, one with cougar meat, one with deer meat, one with walrus or seal meat, and two with commercial beef. Pork was associated with 10 (19%) cases: seven with commercial pork, two with noncommercial pork, and one with an unspecified type of pork. Of the seven cases associated with consumption of commercial pork, five were linked to U.S. commercial pork, and two were attributed to pork ingested during travel in Asia. The two cases associated with noncommercial pork were attributed to wild boar meat; one case involved wild boar meat from a farm and the other wild boar meat from a farmers' market. Six patients reported consuming both pork and meat products other than pork, but the infected meat product could not be identified. The number of reported trichinellosis cases attributed to commercial pork consumption remains low. The greatest number of cases continues to be associated with consumption of meat other than pork, especially bear meat. For the incidence of trichinellosis in the United States to be reduced further, education regarding safe food preparation practices and prevention of trichinellosis should be targeted toward hunters and other consumers of wild game meat, especially bear.

The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort

PubMed Central

Cho, Yeong-Ah; Ryu, Kyoung-A.; Yoo, Min-Kyong; Kim, Seong-Ah; Ha, Kyungho; Kim, Jeongseon; Cho, Yoon Hee; Shin, Sangah; Joung, Hyojee

2017-01-01

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake. PMID:28841199

Consumer-perceived quality in 'traditional' food chains: the case of the Greek meat supply chain.

PubMed

Krystallis, Athanassios; Chryssochoidis, George; Scholderer, Joachim

2007-01-01

Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality and to develop the profile of different consumer segments in relation to these perceptions. The substantial findings of the survey include the fact that, despite their enormous per capita consumption, the majority of consumers are not particularly involved in the meat-purchasing process. Rather they attach importance to visual intrinsic quality cues evaluated in a pre-purchasing context. In this respect, intrinsic quality cues are assigned a role similar to that of quality certification; coupled with the choice of traditional channels and the resulting personal relation with the butcher, they can be understood as efforts to decrease risk of the purchasing decision. Moreover, consumers with such behaviour seem to relate domestic country of origin of meat mostly with perceptions of general safety. Finally, a small, but promising trend with substantial marketing implications of frequent purchases of chicken and pork at supermarkets should not be ignored.

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

PubMed Central

2018-01-01

The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4–53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3–46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4–25.3% and 7.10%; 95% CI: 4.60–10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp. PMID:29751496

International trade in meat: the tip of the pork chop.

PubMed

Galloway, James N; Burke, Marshall; Bradford, G Eric; Naylor, Rosamond; Falcon, Walter; Chapagain, Ashok K; Gaskell, Joanne C; McCullough, Ellen; Mooney, Harold A; Oleson, Kirsten L L; Steinfeld, Henning; Wassenaar, Tom; Smil, Vaclav

2007-12-01

This paper provides an original account of global land, water, and nitrogen use in support of industrialized livestock production and trade, with emphasis on two of the fastest-growing sectors, pork and poultry. Our analysis focuses on trade in feed and animal products, using a new model that calculates the amount of "virtual" nitrogen, water, and land used in production but not embedded in the product. We show how key meat-importing countries, such as Japan, benefit from "virtual" trade in land, water, and nitrogen, and how key meat-exporting countries, such as Brazil, provide these resources without accounting for their true environmental cost. Results show that Japan's pig and chicken meat imports embody the virtual equivalent of 50% of Japan's total arable land, and half of Japan's virtual nitrogen total is lost in the US. Trade links with China are responsible for 15% of the virtual nitrogen left behind in Brazil due to feed and meat exports, and 20% of Brazil's area is used to grow soybean exports. The complexity of trade in meat, feed, water, and nitrogen is illustrated by the dual roles of the US and The Netherlands as both importers and exporters of meat. Mitigation of environmental damage from industrialized livestock production and trade depends on a combination of direct-pricing strategies, regulatory approaches, and use of best management practices. Our analysis indicates that increased water- and nitrogen-use efficiency and land conservation resulting from these measures could significantly reduce resource costs.

The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort.

PubMed

Kim, So Young; Wie, Gyung-Ah; Cho, Yeong-Ah; Kang, Hyun-Hee; Ryu, Kyoung-A; Yoo, Min-Kyong; Jun, Shinyoung; Kim, Seong-Ah; Ha, Kyungho; Kim, Jeongseon; Cho, Yoon Hee; Shin, Sangah; Joung, Hyojee

2017-08-25

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004-2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p -trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p -trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.

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

Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system.

PubMed

Ojha, Kumari Shikha; Kerry, Joseph P; Alvarez, Carlos; Walsh, Des; Tiwari, Brijesh K

2016-07-01

The objective of this study was to investigate the efficacy of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. Ultrasound power level (0-68.5 W) and sonication time (0-9 min) at 20 °C were assessed against the growth of L. sakei using a Microplate reader over a period of 24h. The L. sakei growth data showed a good fit with the Gompertz model (R(2)>0.90; SE<0.042). Second order polynomial models demonstrated the effect of ultrasonic power and sonication time on the specific growth rate (SGR, μ, h(-1)) and lag phase (λ, h). A higher SGR and a shorter lag phase were observed at low power (2.99 W for 5 min) compared to control. Conversely, a decrease (p<0.05) in SGR with an increase in lag phase was observed with an increase in ultrasonic power level. Cell-free extracts obtained after 24h fermentation of ultrasound treated samples showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium at lower concentrations compared to control. No significant difference (p<0.05) among treatments was observed for lactic acid content after a 24h fermentation period. This study showed that both stimulation and retardation of L. sakei is possible, depending on the ultrasonic power and sonication time employed. Hence, fermentation process involving probiotics to develop functional food products can be tailored by selection of ultrasound processing parameters. Copyright © 2016 Elsevier B.V. All rights reserved.

Lethality Prediction for Escherichia Coli O157:H7 and Uropathogenic E. coli in Ground Chicken Treated with High Pressure Processing and Trans-Cinnamaldehyde.

PubMed

Sheen, Shiowshuh; Huang, Chi-Yun; Ramos, Rommel; Chien, Shih-Yung; Scullen, O Joseph; Sommers, Christopher

2018-03-01

Pathogenic Escherichia coli, intestinal (O157:H7) as well as extraintestinal types (for example, Uropathogenic E. coli [UPEC]) are commonly found in many foods including raw chicken meat. The resistance of E. coli O157:H7 to UPEC in chicken meat under the stresses of high hydrostatic Pressure (HHP, also known as HPP-high pressure processing) and trans-cinnamaldehyde (an essential oil) was investigated and compared. UPEC was found slightly less resistant than O157:H7 in our test parameter ranges. With the addition of trans-cinnamaldehyde as an antimicrobial to meat, HPP lethality enhanced both O157:H7 and UPEC inactivation. To facilitate the predictive model development, a central composite design (CCD) was used to assess the 3-parameter effects, that is, pressure (300 to 400 MPa), trans-cinnamaldehyde dose (0.2 to 0.5%, w/w), and pressure-holding time (15 to 25 min), on the inactivation of E. coli O157:H7 and UPEC in ground chicken. Linear models were developed to estimate the lethality of E. coli O157:H7 (R 2 = 0.86) and UPEC (R 2 = 0.85), as well as dimensionless nonlinear models. All models were validated with data obtained from separated CCD combinations. Because linear models of O157:H7 and UPEC had similar R 2 and the significant lethality difference of CCD points was only 9 in 20; all data were combined to generate models to include both O157:H7 and UPEC. The results provide useful information/tool to predict how pathogenic E. coli may survive HPP in the presence of trans-cinnamaldehyde and to achieve a great than 5 log CFU/g reduction in chicken meat. The models may be used for process optimization, product development and to assist the microbial risk assessment. The study provided an effective means to reduce the high hydrostatic pressure level with incorporation of antimicrobial compound to achieve a 5-log reduction of pathogenic E. coli without damaging the raw meat quality. The developed models may be used to predict the high pressure processing lethality (and process optimization), product development (ingredient selection), and to assist the microbial risk assessment. © 2018 Institute of Food Technologists®.

78 FR 32155 - Difenzoquat; Order Revoking Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2013-05-29

... the following commodities: Barley, bran; barley, grain; barley, straw; cattle, fat; cattle, meat; cattle, meat byproducts; goat, fat; goat, meat; goat, meat byproducts; hog, fat; hog, meat; hog, meat byproducts; horse, fat; horse, meat; horse, meat byproducts; poultry, fat; poultry, meat; poultry, meat...

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials12

PubMed Central

O’Connor, Lauren E; Kim, Jung Eun; Campbell, Wayne W

2017-01-01

Background: Observational associations between red meat intake and cardiovascular disease (CVD) are inconsistent. There are limited comprehensive analyses of randomized controlled trials (RCTs) that investigate the effects of red meat consumption on CVD risk factors. Objective: The purpose of this systematically searched meta-analysis was to assess the effects of consuming ≥0.5 or <0.5 servings of total red meat/d on CVD risk factors [blood total cholesterol (TC), LDL cholesterol, HDL cholesterol, triglycerides, ratio of TC to HDL cholesterol (TC:HDL), and systolic and diastolic blood pressures (SBP and DBP, respectively)]. We hypothesized that the consumption of ≥0.5 servings of total red meat/d would have a negative effect on these CVD risk factors. Design: Two researchers independently screened 945 studies from PubMed, Cochrane Library, and Scopus databases and extracted data from 24 qualified RCTs. Inclusion criteria were 1) RCT, 2) subjects aged ≥19 y, 3) consumption of ≥0.5 or <0.5 total red meat servings/d [35 g (1.25 ounces)], and 4) reporting ≥1 CVD risk factor. We performed an adjusted 2-factor nested ANOVA mixed-effects model procedure on the postintervention values of TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, SBP, and DBP; calculated overall effect sizes of change values; and used a repeated-measures ANOVA to assess pre- to postintervention changes. Results: Red meat intake did not affect lipid-lipoprotein profiles or blood pressure values postintervention (P > 0.05) or changes over time [weighted mean difference (95% CI): −0.01 mmol/L (−0.08, 0.06 mmol/L), 0.02 mmol/L (−0.05, 0.08 mmol/L), 0.03 mmol/L (−0.01, 0.07 mmol/L), and 0.04 mmol/L (−0.02, 0.10 mmol/L); −0.08 mm Hg (−0.26, 0.11 mm Hg); and −1.0 mm Hg (−2.4, 0.78 mm Hg) and 0.1 mm Hg (−1.2, 1.5 mm Hg) for TC, LDL cholesterol, HDL cholesterol, triglycerides, TC:HDL cholesterol, SBP, and DBP, respectively]. Among all subjects, TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, and DBP, but not SBP, decreased over time (P < 0.05). Conclusions: The results from this systematically searched meta-analysis of RCTs support the idea that the consumption of ≥0.5 servings of total red meat/d does not influence blood lipids and lipoproteins or blood pressures. PMID:27881394

[Experiments with sausage meat on the formation of N epsilon-carboxymethyllysine].

PubMed

Hartkopf, J; Erbersdobler, H F

1995-07-01

In model experiments the influence of ingredients normally used for sausage production to a meat homogenate on the formation of N epsilon-carboxymethyllysine (CML) was investigated. The formation of CML is obviously more promoted from the reaction of ascorbate with lysine than from that of glucose with lysine. The addition of ascorbate in a practical concentration yielded 35 mg, the addition of glucose only 23 mg compared to 17 mg CML/kg protein in the control sample. The addition of diphosphate in a practical concentration besides glucose significantly increased the CML values from 23 mg to 30 mg CML/kg protein. On the other hand, nitrite did not enhance the formation of CML (21 mg/kg protein) in the sausage when used in concentrations usually applied in meat processing. Generally the values found in the meat products are quite low compared to data in other foods like milk products.

Learning from Dioxin & PCBs in meat - problems ahead?

NASA Astrophysics Data System (ADS)

Weber, R.

2017-09-01

Persistent organic pollutants (POPs) including polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/Fs; “Dioxins”), or polychlorinated biphenyls (PCBs) are widely recognized environmental and food contaminants. More than 90% of PCDD/Fs and PCB exposure of the average population stem from animal based food including meat. While average PCDD/F and PCB levels have decreased compared to levels 1980s, still contamination above regulatory limits are observed and a share of the population is above the tolerable daily intake recommended by the WHO. For PCBs the contamination of feed and food along the life cycle from production, use, recycling, end of life and related contaminated sites has been documented and can be seen as a model. Furthermore, it has been recently discovered that levels of PCBs in feed and soil below regulatory limits can result in meat contamination above EU regulatory limits. In particular, beef meat and chicken meat/eggs have been found very sensitive towards PCB contamination in the environment (soil and feed) but also in stables (paints and sealants). For PCDD/Fs, the major exposure pathways are feed, feed additives and contaminated sites. Chlorinated paraffins have substituted PCBs the last 40 years in open application and short chain chlorinated paraffins (SCCPs) were recently (05/2017) listed in the Stockholm Convention. Furthermore, brominated and fluorinated POPs have been listed in the Convention. All these POPs groups can accumulate in meat animals. For these new listed POPs no regulatory limits in food including meat has been established yet. Initial information on presence and risk of new listed POPs to food animals is compiled. A more systematic assessment of exposure and risks of POPs to food animals/meat is needed.

Racial Disparities in Red Meat and Poultry Intake and Breast Cancer Risk

PubMed Central

Chandran, Urmila; Zirpoli, Gary; Ciupak, Gregory; McCann, Susan E.; Gong, Zhihong; Pawlish, Karen; Lin, Yong; Demissie, Kitaw; Ambrosone, Christine B.; Bandera, Elisa V.

2013-01-01

Purpose Research on the role of red meat and poultry consumption in breast carcinogenesis is inconclusive, but the evidence in African American (AA) women is lacking. The association between consuming meat and breast cancer risk was examined in the Women’s Circle of Health Study involving 803 AA cases, 889 AA controls, 755 Caucasian cases, and 701 Caucasian controls. Methods Dietary information was collected using a Food Frequency Questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were obtained from logistic regression models adjusting for potential covariates. Results Comparing the fourth vs. the first quartile, among Caucasian women, processed meat (OR=1.48; 95% CI: 1.07–2.04), unprocessed red meat (OR=1.40; 95% CI: 1.01–1.94) and poultry intakes (OR=1.42; 95% CI: 1.01–1.99) increased breast cancer risk. Risk associated with poultry intake was more dominant in premenopausal women (OR=2.33; 95% CI: 1.44–3.77) and for women with ER- tumors (OR=2.55; 95% CI: 1.29–5.03) in the Caucasian group. Associations in AA women were mostly null except for a significant increased risk trend with processed meat consumption for ER+ tumors (OR=1.36; 95% CI: 0.94–1.97, p trend=0.04). Conclusions Overall, associations between breast cancer risk and consumption of red meat and poultry were of different magnitude in AA and Caucasian women, with further differences noted by menopausal and hormone receptor status in Caucasian women. This is the first study to examine racial differences in meat and breast cancer risk, and represents some of the first evidence in AA women. PMID:24091794

Red meat intake, NAT2, and risk of colorectal cancer: A pooled analysis of 11 studies

PubMed Central

Ananthakrishnan, Ashwin N.; Du, Mengmeng; Berndt, Sonja I.; Brenner, Hermann; Caan, Bette J.; Casey, Graham; Chang-Claude, Jenny; Duggan, David; Fuchs, Charles S.; Gallinger, Steven; Giovannucci, Edward L.; Harrison, Tabitha A.; Hayes, Richard B.; Hoffmeister, Michael; Hopper, John L.; Hou, Lifang; Hsu, Li; Jenkins, Mark A.; Kraft, Peter; Ma, Jing; Nan, Hongmei; Newcomb, Polly A.; Ogino, Shuji; Potter, John D.; Seminara, Daniela; Slattery, Martha L.; Thornquist, Mark; White, Emily; Wu, Kana; Peters, Ulrike; Chan, Andrew T.

2014-01-01

Background Red meat intake has been associated with risk of colorectal cancer (CRC), potentially mediated through heterocyclic amines. The metabolic efficiency of N-acetyltransferase 2 (NAT2) required for the metabolic activation of such amines is influenced by genetic variation. The interaction between red meat intake, NAT2 genotype, and CRC has been inconsistently reported. Methods We used pooled individual-level data from the Colon Cancer Family Registry (CCFR) and the Genetics and Epidemiology of Colorectal Cancer Consortium (GECCO). Red meat intake was collected by each study. We inferred NAT2 phenotype based on polymorphism at rs1495741, highly predictive of enzyme activity. Interaction was assessed using multiplicative interaction terms in multivariate-adjusted models. Results From 11 studies, 8,290 CRC cases and 9,115 controls were included. The highest quartile of red meat intake was associated with increased risk of CRC compared to the lowest quartile (OR 1.41, 95%CI 1.29 – 1.55). However, a significant association was observed only for studies with retrospective diet data, not for studies with diet prospectively assessed before cancer diagnosis. Combining all studies, high red meat intake was similarly associated with CRC in those with a rapid/intermediate NAT2 genotype (OR 1.38, 95%CI 1.20 – 1.59) as with a slow genotype (OR 1.43, 95%CI 1.28 – 1.61) (p- interaction=0.9). Conclusion We found that high red meat intake was associated with increased risk of CRC only from retrospective case-control studies and not modified by NAT2 enzyme activity. Impact Our results suggest no interaction between NAT2 genotype and red-meat intake in mediating risk of CRC. PMID:25342387

Predicting red meat yields in carcasses from beef-type and calf-fed Holstein steers using the United States Department of Agriculture calculated yield grade.

PubMed

Lawrence, T E; Elam, N A; Miller, M F; Brooks, J C; Hilton, G G; VanOverbeke, D L; McKeith, F K; Killefer, J; Montgomery, T H; Allen, D M; Griffin, D B; Delmore, R J; Nichols, W T; Streeter, M N; Yates, D A; Hutcheson, J P

2010-06-01

Analyses were conducted to evaluate the ability of the USDA yield grade equation to detect differences in subprimal yield of beef-type steers and calf-fed Holstein steers that had been fed zilpaterol hydrochloride (ZH; Intervet Inc., Millsboro, DE) as well as those that had not been fed ZH. Beef-type steer (n = 801) and calf-fed Holstein steer (n = 235) carcasses were fabricated into subprimal cuts and trim. Simple correlations between calculated yield grades and total red meat yields ranged from -0.56 to -0.62 for beef-type steers. Reliable correlations from calf-fed Holstein steers were unobtainable; the probability of a type I error met or exceeded 0.39. Linear models were developed for the beef-type steers to predict total red meat yield based on calculated USDA yield grade within each ZH duration. At an average calculated USDA yield grade of 2.9, beef-type steer carcasses that had not been fed ZH had an estimated 69.4% red meat yield, whereas those fed ZH had an estimated 70.7% red meat yield. These results indicate that feeding ZH increased red meat yield by 1.3% at a constant calculated yield grade. However, these data also suggest that the calculated USDA yield grade score is a poor and variable estimator (adjusted R(2) of 0.31 to 0.38) of total red meat yield of beef-type steer carcasses, regardless of ZH feeding. Moreover, no relationship existed (adjusted R(2) of 0.00 to 0.01) for calf-fed Holstein steer carcasses, suggesting the USDA yield grade is not a valid estimate of calf-fed Holstein red meat yield.

Authentication of meat and meat products.

PubMed

Ballin, N Z

2010-11-01

In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin-sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution-meat species, fat, and protein; meat processing treatment-irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition-additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Correlative responses for carcass and meat quality traits to selection for ovulation rate or prenatal survival in French Large White pigs.

PubMed

Rosendo, A; Druet, T; Péry, C; Bidanel, J P

2010-03-01

Correlated effects of selection for components of litter size on carcass and meat quality traits were estimated using data from 3 lines of pigs derived from the same Large White base population. Two lines were selected for 6 generations on high ovulation rate at puberty (OR) or high prenatal survival corrected for ovulation rate in the first 2 parities (PS). The third line was an unselected control (CON). The 3 lines were kept for a 7th generation, but without any selection. Carcass and meat quality traits were recorded on the 5th to 7th generation of the experiment. Carcass traits included dressing percentage, carcass length (LGTH), average backfat thickness (ABT), estimated lean meat content, and 8 carcass joint weight traits. Meat quality traits included pH recorded 24 h after slaughter (pH24) of LM, gluteus superficialis (GS), biceps femoris (BF), and adductor femoris (AD) muscles, as well as reflectance and water-holding capacity (WHC) of GS and BF muscles. Heritabilities of carcass and meat quality traits and their genetic correlations with OR and PS were estimated using REML methodology applied to a multiple trait animal model. Correlated responses to selection were then estimated by computing differences between OR or PS and CON lines at generations 5 to 7 using least squares and mixed model methodology. Heritability (h(2)) estimates were 0.08 +/- 0.04, 0.58 +/- 0.10, 0.70 +/- 0.10, and 0.74 +/- 0.10 for dressing percentage, LGTH, ABT, and lean meat content, respectively, ranged from 0.28 to 0.72 for carcass joint traits, from 0.28 to 0.45 for pH24 and reflectance measurements, and from 0.03 to 0.11 for WHC measurements. Both OR and PS had weak genetic correlations with carcass (r(G) = -0.09 to 0.17) and most meat quality traits. Selection for OR did not affect any carcass composition or meat quality trait. Correlated responses to selection for PS were also limited, with the exception of a decrease in pH24 of GS and BF muscles (-0.12 to -0.14 after 6 generations; P < 0.05), in WHC of GS muscle (-18.9 s after 6 generations; P < 0.05) and a tendency toward an increase in loin weight (0.44 kg after 6 generations; P < 0.10) .

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

PubMed Central

Piaskowska, N.; Daszkiewicz, T.; Kubiak, D.; Zapotoczny, P.

2016-01-01

This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage. PMID:27165026

Multiresistant Bacteria Isolated from Chicken Meat in Austria

PubMed Central

Zarfel, Gernot; Galler, Herbert; Luxner, Josefa; Petternel, Christian; Reinthaler, Franz F.; Haas, Doris; Kittinger, Clemens; Grisold, Andrea J.; Pless, Peter; Feierl, Gebhard

2014-01-01

Multidrug resistant bacteria (MDR bacteria), such as extended spectrum beta-lactamase (ESBL) Enterobacteriaceae, methicillin resistant Staphylococcus aureus (MRSA), and vancomycin-resistant Enterococci (VRE), pose a challenge to the human health care system. In recent years, these MDR bacteria have been detected increasingly outside the hospital environment. Also the contamination of food with MDR bacteria, particularly of meat and meat products, is a concern. The aim of the study was to evaluate the occurrence of MDR bacteria in chicken meat on the Austrian market. For this study, 50 chicken meat samples were analysed. All samples originated from chickens slaughtered in Austrian slaughterhouses and were marked as produced in Austria. Samples were analysed for the presence of ESBL Enterobacteriaceae, methicillin resistant Staphylococci and VRE. Resistance genes of the isolated bacteria were characterised by PCR and sequencing. In the present study 26 ESBL producing E. coli, five mecA gene harbouring Staphylococci (but no MRSA), and four VRE were detected in chicken meat samples of Austrian origin. In 24 (48%) of the samples no ESBL Enterobacteriaceae, MRSA, methicillin resistant coagulase negative Staphylococcus (MRCNS) or VRE could be detected. None of the samples contained all three types of investigated multiresistant bacteria. In concordance to previous studies, CTX-M-1 and SHV-12 were the dominant ESBL genes. PMID:25485979

[Study on national active monitoring for food borne pathogens and antimicrobial resistance in China 2001].

PubMed

Wang, Maoqi; Ran, Lu; Wang, Zhutian; Li, Zhigang

2004-01-01

To survey food borne pathogens and antimicrobial resistance in China. A total of 4034 samples of foods (raw meats, raw milk, cooked meats, ice cream, yoghurt, aquatic product and vegetable) were examined for the presence of Escherichia coli O157:H7 Salmonella spp and Listeria monocytogens by national active foodborne pathogens surveillance system. The samples were obtained from 11 provinces in 2001. Approximate 5.50% of the all samples yielded 3 pathogenes, whereas Escherichia coli O157:H7 (0.82%), Salmonella servoars (3.32%) and Listeria monocytogens (1.29%). The most heavy contamination by three food borne pathogens are in raw meat (12.96%). Top seven serotype of the 137 Salmonella isolates are S. derby, S. agona, S. enteritidis, S. reading, S. anatum. S. muenster, S. typhimurium. Serotypes and antibiotic resistance patterns of Salmonella isolates are different in 11 provinces. E. coli O157:H7 strains that are isolated from raw meat and cooked meat have VT2, eae, Hly genes. Salmonella and E. coli strains of multidrug resistance were isolated and identified.

Effect of different stunning systems on meat quality of light lamb.

PubMed

Linares, M B; Bórnez, R; Vergara, H

2007-08-01

The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24h and 7 days post-mortem. Lambs were electrically stunned (ESL; n=10), using CO(2) (GSL; n=10) or slaughtered without previous stunning (USL; n=10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L(∗), a(∗), b(∗)), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P<0.001) in the USL group and GSL obtained the lowest a(∗) (redness) and b(∗) (yellowness) values (P<0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P<0.01), although there were no significant differences due to treatments at any of the ageing times.

Pathways to increase consumer trust in meat as a safe and wholesome food.

PubMed

Gellynck, Xavier; Verbeke, Wim; Vermeire, Bert

2006-09-01

This paper focuses on the effect of information about meat safety and wholesomeness on consumer trust based on several studies with data collected in Belgium. The research is grounded in the observation that despite the abundant rise of information through labelling, traceability systems and quality assurance schemes, the effect on consumer trust in meat as a safe and wholesome product is only limited. The overload and complexity of information on food products results in misunderstanding and misinterpretation. Functional traceability attributes such as organisational efficiency and chain monitoring are considered to be highly important but not as a basis for market segmentation. However, process traceability attributes such as origin and production method are of interest for particular market segments as a response to meat quality concerns. Quality assurance schemes and associated labels have a poor impact on consumers' perception. It is argued that the high interest of retailers in such schemes is driven by procurement management efficiency rather than safety or overall quality. Future research could concentrate on the distribution of costs and benefits associated with meat quality initiatives among the chain participants.

Lean red meat consumption and lipid profiles in adolescent girls

PubMed Central

Bradlee, M. Loring; Singer, Martha R.; Moore, Lynn L.

2014-01-01

Background Epidemiologic studies of red meat consumption often fail to distinguish between leaner and fattier or processed cuts of meat. Red meat has also been frequently linked with less healthy diet patterns. Data exploring health effects of lean red meat in younger individuals, particularly in the context of a healthy diet, are sparse. This study examined the effects of lean red meat in combination with higher intakes of fruit/non-starchy vegetables on lipid profiles in older adolescent girls. Methods Data from 1,461 girls followed for 10 years starting at 9-10 years of age in the NHLBI Growth and Health Study were used. Diet was assessed using multiple sets of 3-day records collected over eight exam cycles. Outcome measures included fasting levels of low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), non-high-density lipoprotein cholesterol and triglycerides at ages 18-20 years. Results After adjusting for age, race, SES, height, activity level, hours of television/day, and intakes of whole grains and dairy foods using multivariable modeling, girls consuming ≥6 oz lean red meat/wk combined with ≥2 servings of fruit/non-starchy vegetables/day had LDL levels about 6-7 mg/dL lower (p<0.05) than girls with lower intakes of lean red meat and fruit/non-starchy vegetables. In addition, girls with higher intakes of both were 33% less likely (OR=0.67, 95% CI: 0.48-0.94) to have an LDL-C ≥110 mg/dL and 41% less likely (OR=0.59, 95% CI: 0.42, 0.83) to have an elevated LDL:HDL ratio (≥2.2) at the end of adolescence. Conclusion These analyses suggest that lean red meat may be included in a healthy adolescent diet without unfavorable effects on lipid values. PMID:23663235

Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study.

PubMed

Boldo, Elena; Castelló, Adela; Aragonés, Nuria; Amiano, Pilar; Pérez-Gómez, Beatriz; Castaño-Vinyals, Gemma; Martín, Vicente; Guevara, Marcela; Urtiaga, Carmen; Dierssen-Sotos, Trinidad; Fernández-Tardón, Guillermo; Moreno, Victor; Solans, Marta; Peiró, Rosanna; Capelo, Rocio; Gómez-Acebo, Inés; Castilla, Jesús; Molina, Antonio José; Castells, Xavier; Altzibar, Jone M; Lope, Virginia; Kogevinas, Manolis; Romieu, Isabelle; Pollán, Marina

2018-04-01

To analyse the relationship of the risk of breast cancer (BC) to meat intake, preference regarding degree of cooking ('doneness') and cooking methods, using data from a population-based case-control study (MCC-Spain). 1006 Histologically confirmed incident BC cases and 1370 controls were recruited in 10 Spanish provinces. Participants were 23-85 years old. They answered an epidemiological survey and a food frequency questionnaire. BC risk was assessed overall, by menopausal status and by pathological subtypes, using logistic and multinomial regression mixed models adjusted for known confounding factors and including province as a random effects term. Breast cancer and pathological subtype. High total intake of meat (OR Q4-Q1 (95% IC) = 1.39 (1.03-1.88)) was associated with increased BC risk among post-menopausal women. Similar results were found for processed/cured meat (OR Q4-Q1 (95% IC) = 1.47 (1.10-1.97)), and this association was particularly strong for triple-negative tumours (ER-, PR- and HER2-) (OR Q4-Q1 (95% IC) = 2.52 (1.15-5.49)). Intakes of well-done (OR well-donevsrare (95% CI) = 1.62 (1.15-2.30)) and stewed (OR (95% CI) = 1.49 (1.20-1.84)) red meat were associated with increased BC risk, with a high risk observed for HR+ tumours (ER+/PR+ and HER2-). Pan-fried/bread-coated fried white meat, but not doneness preference, was associated with an increased BC risk for all women (OR (95% CI) = 1.38 (1.14-1.65)), with a stronger association for pre-menopausal women (OR (95% CI) = 1.78 (1.29-2.46)). The risk of developing BC could be reduced by moderating the consumption of well-done or stewed red meat, pan-fried/bread-coated fried white meat and, especially, processed/cured meat. Copyright © 2018 Elsevier B.V. All rights reserved.

Red and processed meat intake and cancer risk: Results from the prospective NutriNet-Santé cohort study.

PubMed

Diallo, Abou; Deschasaux, Mélanie; Latino-Martel, Paule; Hercberg, Serge; Galan, Pilar; Fassier, Philippine; Allès, Benjamin; Guéraud, Françoise; Pierre, Fabrice H; Touvier, Mathilde

2018-01-15

The International Agency for Research on Cancer (WHO-IARC) classified red meat and processed meat as probably carcinogenic and carcinogenic for humans, respectively. These conclusions were mainly based on studies concerning colorectal cancer, but scientific evidence is still limited for other cancer locations. In this study, we investigated the prospective associations between red and processed meat intakes and overall, breast, and prostate cancer risk. This prospective study included 61,476 men and women of the French NutriNet-Santé cohort (2009-2015) aged ≥35 y and who completed at least three 24 hrs dietary records during the first year of follow-up. The risk of developing cancer was compared across sex-specific quintiles of red and processed meat intakes by multivariable Cox models. 1,609 first primary incident cancer cases were diagnosed during follow-up, among which 544 breast cancers and 222 prostate cancers. Red meat intake was associated with increased risk of overall cancers [HR Q5 vs. Q1 =1.31 (1.10-1.55), p trend  = 0.01) and breast cancer (HR Q5 vs. Q1  = 1.83 (1.33-2.51), p trend  = 0.002]. The latter association was observed in both premenopausal [HR Q5 vs. Q1 =2.04 (1.03-4.06)] and postmenopausal women [HR Q5 vs. Q1 =1.79 (1.26-2.55)]. No association was observed between red meat intake and prostate cancer risk. Processed meat intake was relatively low in this study (cut-offs for the 5th quintile = 46 g/d in men and 29 g/d in women) and was not associated with overall, breast or prostate cancer risk. This large cohort study suggested that red meat may be involved carcinogenesis at several cancer locations (other than colon-rectum), in particular breast cancer. These results are consistent with mechanistic evidence from experimental studies. © 2017 UICC.

Genotype, production system and sex effects on fatty acid composition of meat from goat kids.

PubMed

Özcan, Mustafa; Demirel, Gulcan; Yakan, Akın; Ekiz, Bülent; Tölü, Cemil; Savaş, Türker

2015-02-01

Two trials were performed to assess the meat fatty acid profile of goat kids from different genotypes, production systems and sex. In the first trial, genotype effect was determined in 24 suckling male kids from Turkish Saanen, Maltese and Gokceada breeds. In the second trial, male and female Gokceada Goat kids were used to compare the effect of extensive and semi-intensive production systems on fatty acid composition of meat. Significant genotype effect was observed in the percentages of myristic acid (C14:0), palmitic acid (C16:0), oleic acid (C18:1 n-9), linolenic acid (C18:3 n-3), arachidonic acid (C20:4 n-6) and docosahexaenoic acid (C22:6 n-3), despite no differences on the ratios of polyunsaturated fatty acids to saturated fatty acids (PUFA/SFA) and n-6/n-3 (P > 0.05). The effect of production system had also significant effects on fatty acids, but sex only influenced significantly stearic acid (C18:0), C18:1 n-9 and C18:3 n-3 fatty acids and total PUFA level and PUFA/SFA ratio. This study confirms that dairy breeds are prone to produce higher levels of unsaturated fatty acids in their muscle. Meanwhile, meat from Gokceada goat kids, which is one of the indigenous breeds in Turkey, had similar PUFA/SFA and n-6/n-3 ratios to Turkish Saanen and Maltase. © 2014 Japanese Society of Animal Science.

A case study of the carbon footprint of milk from high-performing confinement and grass-based dairy farms.

PubMed

O'Brien, D; Capper, J L; Garnsworthy, P C; Grainger, C; Shalloo, L

2014-03-01

Life-cycle assessment (LCA) is the preferred methodology to assess carbon footprint per unit of milk. The objective of this case study was to apply an LCA method to compare carbon footprints of high-performance confinement and grass-based dairy farms. Physical performance data from research herds were used to quantify carbon footprints of a high-performance Irish grass-based dairy system and a top-performing United Kingdom (UK) confinement dairy system. For the US confinement dairy system, data from the top 5% of herds of a national database were used. Life-cycle assessment was applied using the same dairy farm greenhouse gas (GHG) model for all dairy systems. The model estimated all on- and off-farm GHG sources associated with dairy production until milk is sold from the farm in kilograms of carbon dioxide equivalents (CO2-eq) and allocated emissions between milk and meat. The carbon footprint of milk was calculated by expressing GHG emissions attributed to milk per tonne of energy-corrected milk (ECM). The comparison showed that when GHG emissions were only attributed to milk, the carbon footprint of milk from the Irish grass-based system (837 kg of CO2-eq/t of ECM) was 5% lower than the UK confinement system (884 kg of CO2-eq/t of ECM) and 7% lower than the US confinement system (898 kg of CO2-eq/t of ECM). However, without grassland carbon sequestration, the grass-based and confinement dairy systems had similar carbon footprints per tonne of ECM. Emission algorithms and allocation of GHG emissions between milk and meat also affected the relative difference and order of dairy system carbon footprints. For instance, depending on the method chosen to allocate emissions between milk and meat, the relative difference between the carbon footprints of grass-based and confinement dairy systems varied by 3 to 22%. This indicates that further harmonization of several aspects of the LCA methodology is required to compare carbon footprints of contrasting dairy systems. In comparison to recent reports that assess the carbon footprint of milk from average Irish, UK, and US dairy systems, this case study indicates that top-performing herds of the respective nations have carbon footprints 27 to 32% lower than average dairy systems. Although differences between studies are partly explained by methodological inconsistency, the comparison suggests that potential exists to reduce the carbon footprint of milk in each of the nations by implementing practices that improve productivity. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Size and composition distribution of fine particulate matter emitted from wood burning, meat charbroiling, and cigarettes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kleeman, M.J.; Schauer, J.J.; Cass, G.R.

A dilution source sampling system is augmented to measure the size-distributed chemical composition of fine particle emissions from air pollution sources. Measurements are made using a laser optical particle counter (OPC), a differential mobility analyzer/condensation nucleus counter (DMA/CNC) combination, and a pair of microorifice uniform deposit impactors (MOUDIs). The sources tested with this system include wood smoke (pine, oak, eucalyptus), meat charbroiling, and cigarettes. The particle mass distributions from all wood smoke sources have a single mode that peaks at approximately 0.1--0.2 {micro}m particle diameter. The smoke from meat charbroiling shows a major peak in the particle mass distribution atmore » 0.1--0.2 {micro}m particle diameter, with some material present at larger particle sizes. Particle mass distributions from cigarettes peak between 0.3 and 0.4 {micro}m particle diameter. Chemical composition analysis reveals that particles emitted from the sources tested here are largely composed of organic compounds. Noticeable concentrations of elemental carbon are found in the particles emitted from wood burning. The size distributions of the trace species emissions from these sources also are presented, including data for Na, K, Ti, Fe, Br, Ru, Cl, Al, Zn, Ba, Sr, V, Mn, Sb, La, Ce, as well as sulfate, nitrate, and ammonium ion when present in statistically significant amounts. These data are intended for use with air quality models that seek to predict the size distribution of the chemical composition of atmospheric fine particles.« less

Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons - The Tri-Services Dining Facility, Fort Myer, Virginia.

DTIC Science & Technology

1983-03-01

roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato

Determination of the boar taint compound skatole in meat juice by means of stable isotope dilution analysis-direct immersion-solid phase microextraction-gas chromatography/mass spectrometry.

PubMed

Fischer, Jochen; Brinkmann, Detert; Elsinghorst, Paul W; Wüst, Matthias

2012-07-01

A novel SIDA-DI-SPME-GC/MS procedure for the quantitation of skatole in pork meat juice was developed and validated as a substitute for back fat sample analysis. System suitability was evaluated by determining the correlation between skatole concentrations in a subset of 38 paired meat juice and back fat samples selected from 90 fattened boars. High correlation was observed between both matrices and conclusions about the partitioning of skatole as well as of androstenone between fat and lean compartments in vivo were drawn. Copyright © 2012 Elsevier Ltd. All rights reserved.

Modeling the inactivation of Escherichia coli 0157:H7 and uropathogenic E.coli in ground chicken by high pressure processing and thymol

USDA-ARS?s Scientific Manuscript database

Disease causing Escherichia coli commonly found in meat and poultry include intestinal pathogenic E. coli (iPEC) as well as extraintestinal types such as the Uropathogenic E. coli (UPEC). In this study we compare the resistance of iPEC (O157:H7) to UPEC in chicken meat using High Pressure Processing...

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing

USDA-ARS?s Scientific Manuscript database

Microbial cross-contamination either at home or production site is one of the major factors of causing contamination of foods and leading to the foodborne illness. The knowledge regarding Escherichia coli O157:H7 surface transfer on ready-to-eat (RTE) deli meat and the slicer used for slicing diffe...

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.

PubMed

Zhang, Xinzhuang; Zhang, Yawei; Meng, Qingxiang; Li, Ning; Ren, Liping

2015-01-01

The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

IMPACT OF BARBECUED MEAT CONSUMED IN PREGNANCY ON BIRTH OUTCOMES ACCOUNTING FOR PERSONAL PRENATAL EXPOSURE TO AIRBORNE POLYCYCLIC AROMATIC HYDROCARBONS. BIRTH COHORT STUDY IN POLAND

PubMed Central

Jedrychowski, Wieslaw; Perera, Frederica P.; Tang, Deliang; Stigter, Laura; Mroz, Elzbieta; Flak, Elzbieta; Spengler, John; Budzyn-Mrozek, Dorota; Kaim, Irena; Jacek, Ryszard

2011-01-01

We previously reported an association between prenatal exposure to airborne PAH and lower birth weight, birth length and head circumference. The main goal of the present analysis was to assess the possible impact of co-exposure to PAH-containing of barbecued meat consumed during pregnancy on birth outcomes. The birth cohort consisted of 432 pregnant women who gave birth at term (>36 weeks of gestation). Only non-smoking women with singleton pregnancies, 18-35 years of age, and who were free from chronic diseases such as diabetes and hypertension were included in the study. Detailed information on diet over pregnancy was collected through interviews and the measurement of exposure to airborne PAHs was carried out by personal air monitoring during the second trimester of pregnancy. The effect of barbecued meat consumption on birth outcomes (birthweight, length and head circumference at birth) was adjusted in multiple linear regression models for potential confounding factors such as prenatal exposure to airborne PAHs, child’s sex, gestational age, parity, size of mother (maternal prepregnancy weight, weight gain in pregnancy) and prenatal environmental tobacco smoke (ETS). The multivariable regression model showed a significant deficit in birthweight associated with barbecued meat consumption in pregnancy (coeff = −106.0 g; 95%CI: −293.3, −35.8); The effect of exposure to airborne PAHs was about the same magnitude order (coeff. = −164.6 g; 95%CI: −172.3, − 34.7). Combined effect of both sources of exposure amounted to birth weight deficit of 214.3 g (95%CI: −419.0, − 9.6). Regression models performed for birth length and head circumference showed similar trends but the estimated effects were of borderline significance level. As the intake of barbecued meat did not affect the duration of pregnancy, the reduced birthweight could not have been mediated by shortened gestation period. In conclusion, the study results provided epidemiologic evidence that prenatal PAH exposure from diet including grilled meat might be hazardous for fetal development. PMID:22079395

Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania

PubMed Central

Shija, Dismas S.; Mtenga, Louis A.; Kimambo, Abiliza E.; Laswai, Germana H.; Mushi, Daniel E.; Mgheni, Dynes M.; Mwilawa, Angello J.; Shirima, Eligy J. M.; Safari, John G.

2013-01-01

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa. PMID:25049790

Chemical composition and meat quality attributes of indigenous sheep and goats from traditional production system in Tanzania.

PubMed

Shija, Dismas S; Mtenga, Louis A; Kimambo, Abiliza E; Laswai, Germana H; Mushi, Daniel E; Mgheni, Dynes M; Mwilawa, Angello J; Shirima, Eligy J M; Safari, John G

2013-02-01

The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep (n = 17) and Small East African goats (n = 17) existing in Tanzania. Animals of 1.5 to 2 yrs in age and live body weight of 22.59±0.50 kg were purchased from livestock auction markets. Animals were fasted for 18 h and slaughtered according to standard halal procedure. Left carcasses were dissected into muscles, fat and bone and the muscle and fat were mixed together and chemically analysed. Meat quality attributes were measured based on Muscle longissimus thoracis et lumborum excised from right sides of carcasses. Goat carcasses had significant higher (p = 0.0302) moisture content (70.65% vs 66.96%) and lower (p = 0.0027) ether extract (2.49% vs 5.82%) than sheep but there was no significant species differences in protein and ash content. Sheep had lower (p = 0.0157) ultimate pH (5.74 vs 5.88) and higher (p = 0.0307) temperature (3.77°C vs 3.15°C) than goat carcasses. Sheep meat had lower (p = 0.0021) shear force values (29.83 N vs 34.07 N) than goat. Within species, at day 9 of ageing, meat tenderness improved (p = 0.0001) by 44.63% and 34.18% for sheep and goat. Pooled data showed that at d 9 of ageing, meat tenderness improved (p = 0.0001) by 39.25% (from 39.54 N to 24.02 N) compared to tenderness of meat which was not aged at day one of slaughter. The present study demonstrated the differences in chemical composition and quality attributes of meat existing between sheep and goats originated from East Africa.

Carcass and meat quality characteristics of Churra and Assaf suckling lambs.

PubMed

Mateo, J; Caro, I; Carballo, D E; Gutiérrez-Méndez, N; Arranz, J J; Gutiérrez-Gil, B

2018-05-01

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) 'Lechazo de Castilla y León', whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time

PubMed Central

Zhang, Xuehong; Pan, An; Wang, Molin; Fuchs, Charles S.; Le, Ngoan; Chan, Andrew T.; Willett, Walter C.; Ogino, Shuji; Giovannucci, Edward L.; Wu, Kana

2015-01-01

Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, the Nurses’ Health Study (n = 87,108 women, 1980–2010) and Health Professionals Follow-up Study (n = 47,389 men, 1986–2010). Cox proportional hazards regression models generated hazard ratios (HRs) and 95% confidence intervals (CIs), which were pooled by random-effects meta-analysis. In combined cohorts, there were 2,731 CRC cases (1,151 proximal colon, 816 distal colon, and 589 rectum). In pooled analyses, processed red meat was positively associated with CRC risk (per 1 serving/day increase: HR = 1.15, 95% CI: 1.01–1.32; P for trend 0.03) and particularly with distal colon cancer (per 1 serving/day increase; HR = 1.36; 95% CI: 1.09–1.69; P for trend 0.006). Recent consumption of processed meat (within the past 4 years) was not associated with distal cancer. Unprocessed red meat was inversely associated with risk of distal colon cancer and a weak non-significant positive association between unprocessed red meat and proximal cancer was observed (per 1 serving/day increase: distal HR = 0.75; 95% CI: 0.68–0.82; P for trend <0.001; proximal HR = 1.14, 95% CI: 0.92–1.40; P for trend 0.22). Thus, in these two large cohorts of US health professionals, processed meat intake was positively associated with risk of CRC, particularly distal cancer, with little evidence that higher intake of unprocessed red meat substantially increased risk of CRC. Future studies, particularly those with sufficient sample size to assess associations by subsites across the colon are needed to confirm these findings and elucidate potentially distinct mechanisms underlying the relationship between processed meat and subtypes of unprocessed red meat with CRC. PMID:26305323

Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time.

PubMed

Bernstein, Adam M; Song, Mingyang; Zhang, Xuehong; Pan, An; Wang, Molin; Fuchs, Charles S; Le, Ngoan; Chan, Andrew T; Willett, Walter C; Ogino, Shuji; Giovannucci, Edward L; Wu, Kana

2015-01-01

Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, the Nurses' Health Study (n = 87,108 women, 1980-2010) and Health Professionals Follow-up Study (n = 47,389 men, 1986-2010). Cox proportional hazards regression models generated hazard ratios (HRs) and 95% confidence intervals (CIs), which were pooled by random-effects meta-analysis. In combined cohorts, there were 2,731 CRC cases (1,151 proximal colon, 816 distal colon, and 589 rectum). In pooled analyses, processed red meat was positively associated with CRC risk (per 1 serving/day increase: HR = 1.15, 95% CI: 1.01-1.32; P for trend 0.03) and particularly with distal colon cancer (per 1 serving/day increase; HR = 1.36; 95% CI: 1.09-1.69; P for trend 0.006). Recent consumption of processed meat (within the past 4 years) was not associated with distal cancer. Unprocessed red meat was inversely associated with risk of distal colon cancer and a weak non-significant positive association between unprocessed red meat and proximal cancer was observed (per 1 serving/day increase: distal HR = 0.75; 95% CI: 0.68-0.82; P for trend <0.001; proximal HR = 1.14, 95% CI: 0.92-1.40; P for trend 0.22). Thus, in these two large cohorts of US health professionals, processed meat intake was positively associated with risk of CRC, particularly distal cancer, with little evidence that higher intake of unprocessed red meat substantially increased risk of CRC. Future studies, particularly those with sufficient sample size to assess associations by subsites across the colon are needed to confirm these findings and elucidate potentially distinct mechanisms underlying the relationship between processed meat and subtypes of unprocessed red meat with CRC.

Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.

PubMed

Huang, Lihan

2016-07-01

Clostridium perfringens type A is a significant public health threat and its spores may germinate, outgrow, and multiply during cooling of cooked meats. This study applies a new C. perfringens growth model in the USDA Integrated Pathogen Modeling Program-Dynamic Prediction (IPMP Dynamic Prediction) Dynamic Prediction to predict the growth from spores of C. perfringens in cooked uncured meat and poultry products using isothermal, dynamic heating, and cooling data reported in the literature. The residual errors of predictions (observation-prediction) are analyzed, and the root-mean-square error (RMSE) calculated. For isothermal and heating profiles, each data point in growth curves is compared. The mean residual errors (MRE) of predictions range from -0.40 to 0.02 Log colony forming units (CFU)/g, with a RMSE of approximately 0.6 Log CFU/g. For cooling, the end point predictions are conservative in nature, with an MRE of -1.16 Log CFU/g for single-rate cooling and -0.66 Log CFU/g for dual-rate cooling. The RMSE is between 0.6 and 0.7 Log CFU/g. Compared with other models reported in the literature, this model makes more accurate and fail-safe predictions. For cooling, the percentage for accurate and fail-safe predictions is between 97.6% and 100%. Under criterion 1, the percentage of accurate predictions is 47.5% for single-rate cooling and 66.7% for dual-rate cooling, while the fail-dangerous predictions are between 0% and 2.4%. This study demonstrates that IPMP Dynamic Prediction can be used by food processors and regulatory agencies as a tool to predict the growth of C. perfringens in uncured cooked meats and evaluate the safety of cooked or heat-treated uncured meat and poultry products exposed to cooling deviations or to develop customized cooling schedules. This study also demonstrates the need for more accurate data collection during cooling. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.

Microbial spoilage, quality and safety within the context of meat sustainability.

PubMed

Saucier, Linda

2016-10-01

Meat is a nutrient-dense food that provides ideal conditions for microbes to grow and defines its perishable nature. Some organisms simply spoil it while others are a threat to our health. In either case, meat must be discarded from the food chain and, being wasted and consequently an environmental burden. Worldwide, more than 20% of the meat produced is either lost or wasted. Hence, coordinated efforts from farm to table are required to improve microbial control as part of our effort towards global sustainability. Also, new antimicrobial systems and technologies arise to better fulfill consumer trends and demands, new lifestyles and markets, but for them to be used to their full extent, it is imperative to understand how they work at the molecular level. Undetected survivors, either as injured, dormant, persister or viable but non-culturable (VBNC) cells, undermine proper risk evaluation and management. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens.

PubMed

Prusa, K J; Lonergan, M M

1987-06-01

Six treatment combinations for the heating of broiler breast fillets were investigated: three skin variables (heated and analyzed with skin, heated with and analyzed without skin, and heated and analyzed without skin) and two heating systems (convection broiling and conventional roasting). Matched broiler breast fillets were analyzed raw or breaded and heated to 82 C. Raw and cooked samples of meat, skin, and meat with skin were analyzed for moisture, fat, and cholesterol contents. In the raw state, samples of meat with skin contained greater moisture and fat contents, but similar cholesterol contents, when compared with samples of meat alone. Fillets heated by convection broiling had greater cooking losses but shorter heating times compared with conventionally roasted samples. Fillets with the skin removed before or after heating contained more moisture, less fat, and less cholesterol than samples cooked and analyzed with the skin present.

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.

Cysticercosis in the pig.

PubMed

de Aluja, A S

2008-01-01

Taenia solium cysticercosis is still an important parasitosis in rural pigs in many developing countries, México among them. The main causes for the persistence of this condition are lack of hygiene in the rural communities, lack of education of the animal owners, lack of control in the trade of pigs and their meat and lack of conscientious meat inspection. The pig production systems in the marginated areas of Mexico are briefly mentioned and it is stressed that among the important reasons for the persistence of the reproductive cycle of Taenia solium is the fact that appropriate toilet facilities in village dwellings are not mandatory. The diagnostic methods of cysticercosis in the living pigs and in their meat are discussed and the degenerative stages of the larvae as well as methods to test their viability are explained. The treatment of infected pigs and their meat is discussed. Recommendations for control programmes are given.

Scope for biological sensing technologies in meat production and export in northern Pakistan

NASA Astrophysics Data System (ADS)

Qureshi, M. S.; Qureshi, I. H.

2013-12-01

The Khyber Pakhtunkhwa province of Pakistan is rich in livestock resources, including 14.84 million sheep and goats (valued at US1.60 billion) and a 27% share of the national poultry sector (having an investment of US2.00 billion), and produces 834 billion kg meat. These huge assets have the potential to support the provincial economy through income generation, self employment and production of certified high-quality food items for the domestic and international Halal Food Market. A model has been developed for analyzing the gaps in the status of health, productivity, nutrition, fertility and management aspects of local farming. Improved practices would be introduced to combat the losses. The model will comprise a farming network linked to farmers' welfare centre, a central lab and an expert group. A strong sensing technology network would be introduced for data transfer and quality control of the inputs and products. The farmers will e-tag their animals for the purpose of traceability, online history and biodata. The data will be maintained in remote and central servers. A communication system would be developed utilizing mobile phones for the prices, demands and availability status of inputs and produce at local and international markets. A mobile money transfer system will be introduced to exchange, save and borrow small amounts of capital as well as take out short-term insurance policies.

Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.

PubMed

Albertí, Pere; Campo, María M; Beriain, María J; Ripoll, Guillermo; Sañudo, Carlos

2017-02-01

Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg -1 linseed alone or with 200 IU vitamin E kg -1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. The inclusion of 50 g kg -1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology)

PubMed Central

Ghasemi-Varnamkhasti, Mahdi; Mohtasebi, Seyed Saeid; Siadat, Maryam; Balasubramanian, Sundar

2009-01-01

Over the last twenty years, newly developed chemical sensor systems (so called “electronic noses”) have made odor analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odors. As commercial instruments have become available, a substantial increase in research into the application of electronic noses in the evaluation of volatile compounds in food, cosmetic and other items of everyday life is observed. At present, the commercial gas sensor technologies comprise metal oxide semiconductors, metal oxide semiconductor field effect transistors, organic conducting polymers, and piezoelectric crystal sensors. Further sensors based on fibreoptic, electrochemical and bi-metal principles are still in the developmental stage. Statistical analysis techniques range from simple graphical evaluation to multivariate analysis such as artificial neural network and radial basis function. The introduction of electronic noses into the area of food is envisaged for quality control, process monitoring, freshness evaluation, shelf-life investigation and authenticity assessment. Considerable work has already been carried out on meat, grains, coffee, mushrooms, cheese, sugar, fish, beer and other beverages, as well as on the odor quality evaluation of food packaging material. This paper describes the applications of these systems for meat quality assessment, where fast detection methods are essential for appropriate product management. The results suggest the possibility of using this new technology in meat handling. PMID:22454572

Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

PubMed

Kim, Hyun Jung; Griffiths, Mansel W; Fazil, Aamir M; Lammerding, Anna M

2009-09-01

Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

The quantity and quality of α-gal-specific antibodies differ in individuals with and without delayed red meat allergy.

PubMed

Kollmann, D; Nagl, B; Ebner, C; Emminger, W; Wöhrl, S; Kitzmüller, C; Vrtala, S; Mangold, A; Ankersmit, H-J; Bohle, B

2017-02-01

IgG to galactose-α-1,3-galactose (α-gal) are highly abundant natural antibodies (Ab) in humans. α-Gal-specific IgE Ab cause a special form of meat allergy characterized by severe systemic reactions 3-7 h after consumption of red meat. We investigated 20 patients who experienced such reactions and characterized their α-gal-specific IgE and IgG responses in more detail. α-Gal-specific IgE was determined by ImmunoCAP. IgE reactivity to meat extract and bovine gamma globulin (BGG) was assessed by immunoblotting and ELISA, respectively. In some experiments, sera were pre-incubated with α-gal or protein G to deplete IgG Ab. α-Gal-specific IgG 1-4 Ab in individuals with and without meat allergy were assessed by ELISA. In immunoblots, BGG was the most frequently recognized meat protein. Binding of IgE and IgG to BGG was confirmed by ELISA and completely abolished after pre-incubation with α-gal. Neither the depletion of autologous α-gal-specific IgG Ab nor the addition of α-gal-specific IgG Ab from nonallergic individuals changed the IgE recognition of BGG of meat-allergic patients. Meat-allergic patients showed significantly higher α-gal-specific IgG1 and IgG3 Ab than nonallergic individuals, whereas the latter showed significantly higher levels of α-gal-specific IgG4 Ab. Patients with delayed meat allergy display IgE and IgG Ab that selectively recognize the α-gal epitope on BGG. Their enhanced α-gal-specific IgE levels are accompanied by high levels of α-gal-specific IgG1 devoid of IgE-blocking activity. This subclass distribution is atypical for food allergies and distinct from natural α-gal IgG responses in nonallergic individuals. © 2016 The Authors. Allergy Published by John Wiley & Sons Ltd.

Inhibition of Fried Meat-Induced Colorectal DNA Damage and Altered Systemic Genotoxicity in Humans by Crucifera, Chlorophyllin, and Yogurt

PubMed Central

Shaughnessy, Daniel T.; Gangarosa, Lisa M.; Schliebe, Barbara; Umbach, David M.; Xu, Zongli; MacIntosh, Beth; Knize, Mark G.; Matthews, Peggy P.; Swank, Adam E.; Sandler, Robert S.; DeMarini, David M.; Taylor, Jack A.

2011-01-01

Dietary exposures implicated as reducing or causing risk for colorectal cancer may reduce or cause DNA damage in colon tissue; however, no one has assessed this hypothesis directly in humans. Thus, we enrolled 16 healthy volunteers in a 4-week controlled feeding study where 8 subjects were randomly assigned to dietary regimens containing meat cooked at either low (100°C) or high temperature (250°C), each for 2 weeks in a crossover design. The other 8 subjects were randomly assigned to dietary regimens containing the high-temperature meat diet alone or in combination with 3 putative mutagen inhibitors: cruciferous vegetables, yogurt, and chlorophyllin tablets, also in a crossover design. Subjects were nonsmokers, at least 18 years old, and not currently taking prescription drugs or antibiotics. We used the Salmonella assay to analyze the meat, urine, and feces for mutagenicity, and the comet assay to analyze rectal biopsies and peripheral blood lymphocytes for DNA damage. Low-temperature meat had undetectable levels of heterocyclic amines (HCAs) and was not mutagenic, whereas high-temperature meat had high HCA levels and was highly mutagenic. The high-temperature meat diet increased the mutagenicity of hydrolyzed urine and feces compared to the low-temperature meat diet. The mutagenicity of hydrolyzed urine was increased nearly twofold by the inhibitor diet, indicating that the inhibitors enhanced conjugation. Inhibitors decreased significantly the mutagenicity of un-hydrolyzed and hydrolyzed feces. The diets did not alter the levels of DNA damage in non-target white blood cells, but the inhibitor diet decreased nearly twofold the DNA damage in target colorectal cells. To our knowledge, this is the first demonstration that dietary factors can reduce DNA damage in the target tissue of fried-meat associated carcinogenesis. Trial Registration ClinicalTrials.gov NCT00340743. PMID:21541030

Occurrence of β-lactamase genes among non-Typhi Salmonella enterica isolated from humans, food animals, and retail meats in the United States and Canada.

PubMed

Sjölund-Karlsson, Maria; Howie, Rebecca L; Blickenstaff, Karen; Boerlin, Patrick; Ball, Takiyah; Chalmers, Gabhan; Duval, Brea; Haro, Jovita; Rickert, Regan; Zhao, Shaohua; Fedorka-Cray, Paula J; Whichard, Jean M

2013-06-01

Non-Typhi Salmonella cause over 1.7 million cases of gastroenteritis in North America each year, and food-animal products are commonly implicated in human infections. For invasive infections, antimicrobial therapy is indicated. In North America, the antimicrobial susceptibility of Salmonella is monitored by the U.S. National Antimicrobial Resistance Monitoring System (NARMS) and The Canadian Integrated Program for Antimicrobial Resistance Surveillance (CIPARS). In this study, we determined the susceptibility to cephalosporins by broth microdilution among 5,041 non-Typhi Salmonella enterica isolated from food animals, retail meats, and humans. In the United States, 109 (4.6%) of isolates collected from humans, 77 (15.7%) from retail meat, and 140 (10.6%) from food animals displayed decreased susceptibility to cephalosporins (DSC). Among the Canadian retail meat and food animal isolates, 52 (13.0%) and 42 (9.4%) displayed DSC. All isolates displaying DSC were screened for β-lactamase genes (bla(TEM), bla(SHV), bla(CMY), bla(CTX-M), and bla(OXA-1)) by polymerase chain reaction. At least one β-lactamase gene was detected in 74/109 (67.9%) isolates collected from humans, and the bla(CMY) genes were most prevalent (69/109; 63.3%). Similarly, the bla(CMY) genes predominated among the β-lactamase-producing isolates collected from retail meats and food animals. Three isolates from humans harbored a bla(CTX-M-15) gene. No animal or retail meat isolates harbored a bla(CTX-M) or bla(OXA-1) gene. A bla(TEM) gene was found in 5 human, 9 retail meat, and 17 animal isolates. Although serotype distributions varied among human, retail meat, and animal sources, overlap in bla(CMY)-positive serotypes across sample sources supports meat and food-animal sources as reservoirs for human infection.

Far-infrared and 3D imaging for doneness assessment in chicken breast

NASA Astrophysics Data System (ADS)

Tao, Yang; Ibarra, Juan G.

2001-03-01

Sensor fusion of infrared imaging and range imaging was proposed to estimate internal temperature on just cooked chicken breasts. An infrared camera operating at 8-12 microns registered surface temperature of cooked meat samples, while a single line structured light system located the thickest region of the meat target. In this region of interest, a combined time series/neural network method is applied to correlate the internal and external temperatures during the cool-down process. Experimental verification in a pilot plant oven is presented. To ensure food safety, a mandatory regulation requires all poultry processors in the U.S.A to verify that all ready-to-eat products reach a minimum endpoint temperature (71¦C for chicken breast), but no current assay can do a non-invasively inspection of all the samples. The proposed system has the potential for on-line inspection of ready-to-eat meat for food quality and safety.

Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose.

PubMed

Lippolis, Vincenzo; Ferrara, Massimo; Cervellieri, Salvatore; Damascelli, Anna; Epifani, Filomena; Pascale, Michelangelo; Perrone, Giancarlo

2016-02-02

The availability of rapid diagnostic methods for monitoring ochratoxigenic species during the seasoning processes for dry-cured meats is crucial and constitutes a key stage in order to prevent the risk of ochratoxin A (OTA) contamination. A rapid, easy-to-perform and non-invasive method using an electronic nose (e-nose) based on metal oxide semiconductors (MOS) was developed to discriminate dry-cured meat samples in two classes based on the fungal contamination: class P (samples contaminated by OTA-producing Penicillium strains) and class NP (samples contaminated by OTA non-producing Penicillium strains). Two OTA-producing strains of Penicillium nordicum and two OTA non-producing strains of Penicillium nalgiovense and Penicillium salamii, were tested. The feasibility of this approach was initially evaluated by e-nose analysis of 480 samples of both Yeast extract sucrose (YES) and meat-based agar media inoculated with the tested Penicillium strains and incubated up to 14 days. The high recognition percentages (higher than 82%) obtained by Discriminant Function Analysis (DFA), either in calibration and cross-validation (leave-more-out approach), for both YES and meat-based samples demonstrated the validity of the used approach. The e-nose method was subsequently developed and validated for the analysis of dry-cured meat samples. A total of 240 e-nose analyses were carried out using inoculated sausages, seasoned by a laboratory-scale process and sampled at 5, 7, 10 and 14 days. DFA provided calibration models that permitted discrimination of dry-cured meat samples after only 5 days of seasoning with mean recognition percentages in calibration and cross-validation of 98 and 88%, respectively. A further validation of the developed e-nose method was performed using 60 dry-cured meat samples produced by an industrial-scale seasoning process showing a total recognition percentage of 73%. The pattern of volatile compounds of dry-cured meat samples was identified and characterized by a developed HS-SPME/GC-MS method. Seven volatile compounds (2-methyl-1-butanol, octane, 1R-α-pinene, d-limonene, undecane, tetradecanal, 9-(Z)-octadecenoic acid methyl ester) allowed discrimination between dry-cured meat samples of classes P and NP. These results demonstrate that MOS-based electronic nose can be a useful tool for a rapid screening in preventing OTA contamination in the cured meat supply chain. Copyright © 2015 Elsevier B.V. All rights reserved.

Thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat.

PubMed

Thomas, Colleen; Swayne, David E

2007-03-01

Thermal inactivation of the H5N1 high pathogenicity avian influenza (HPAI) virus strain A/chicken/Korea/ES/2003 (Korea/03) was quantitatively measured in thigh and breast meat harvested from infected chickens. The Korea/03 titers were recorded as the mean embryo infectious dose (EID50) and were 10(8.0) EID50/g in uncooked thigh samples and 10(7.5) EID50/g in uncooked breast samples. Survival curves were constructed for Korea/03 in chicken thigh and breast meat at 1 degrees C intervals for temperatures of 57 to 61 degrees C. Although some curves had a slightly biphasic shape, a linear model provided a fair-to-good fit at all temperatures, with R2 values of 0.85 to 0.93. Stepwise linear regression revealed that meat type did not contribute significantly to the regression model and generated a single linear regression equation for z-value calculations and D-value predictions for Korea/03 in both meat types. The z-value and the upper limit of the 95% confidence interval for the z-value were 4.64 and 5.32 degrees C, respectively. From the lowest temperature to the highest, the predicted D-values and the upper limits of their 95% prediction intervals (conservative D-values) for 57 to 61 degrees C were 241.2 and 321.1 s, 146.8 and 195.4 s, 89.3 and 118.9 s, 54.4 and 72.4 s, and 33.1 and 44.0 s. D-values and conservative D-values predicted for higher temperatures were 0.28 and 0.50 s for 70 degrees C and 0.041 and 0.073 s for 73.9 degrees C. Calculations with the conservative D-values predicted that cooking chicken meat according to current U.S. Department of Agriculture Food Safety and Inspection Service time-temperature guidelines will inactivate Korea/03 in a heavily contaminated meat sample, such as those tested in this study, with a large margin of safety.

Predictors of Bovine TB Risk Behaviour amongst Meat Handlers in Nigeria: A Cross-Sectional Study Guided by the Health Belief Model

PubMed Central

Hambolu, Dupe; Freeman, Jenny; Taddese, Henock B.

2013-01-01

Background Bovine Tuberculosis (bTB) is still a serious public health threat in developing countries. The aim of this study is to determine the social and cognitive factors predicting one of the risk behaviours amongst meat handlers in Nigeria, namely, eating Fuku Elegusi. This is the practice of eating the visibly infected parts of the lung in-order to convince customers to buy meat. The study is guided by the health belief model (HBM). Methods This is a cross-sectional study of 349 randomly selected meat handlers in Oko-Oba Abattoir, in Lagos State. Descriptive statistics and multiple logistic regression analysis were employed to determine perceptions and prevalence of risk behaviours and to identify predictors of eating Fuku Elegusi. Results Just over a quarter (28.1%) of the study participants knew that eating Fuku Elegusi could be a source of bTB in humans. The prevalence of eating Fuku Elegusi was found to be 22%. Across all knowledge indicators related to bTB, those who don't eat Fuku Elegusi exhibited better knowledge. Strong predictors of eating Fuku Elegusi were: being male (OR: 2.39, 95% CI: 1.10 to 5.19; p = 0.03), not knowing that eating Fuku Elegusi exposes to bTB (OR: 3.72, 95% CI: 1.69 to 8.22; p = 0.001), and the perception that one cannot sell meat without tasting it (perceived barrier) (OR: 1.35, 95% CI: 1.13 to 1.60; p = 0.001). Lower risk of eating Fuku Elegusi was predicted by perceived susceptibility to bTB due to another risk behaviour, namely, not washing hands after handling meat (OR: 0.78, 95% CI: 0.64 to 0.96; p-value = 0.021). Television and radio were the most acceptable media for TB prevention messages (78.5% and 75.6% respectively). Conclusion Meat handlers in developing countries bear high risk to bTB owing to prevailing social and cognition determinants. Findings were largely consistent with the propositions of HBM. PMID:23409127

Early suppression of adipocyte lipid turnover induces immunometabolic modulation in cancer cachexia syndrome.

PubMed

Henriques, Felipe Santos; Sertié, Rogério Antônio Laurato; Franco, Felipe Oliveira; Knobl, Pamela; Neves, Rodrigo Xavier; Andreotti, Sandra; Lima, Fabio Bessa; Guilherme, Adilson; Seelaender, Marilia; Batista, Miguel Luiz

2017-05-01

Cancer cachexia is a multifactorial syndrome characterized by body weight loss, atrophy of adipose tissue (AT) and systemic inflammation. However, there is limited information regarding the mechanisms of immunometabolic response in AT from cancer cachexia. Male Wistar rats were inoculated with 2 × 10 7 of Walker 256 tumor cells [tumor bearing (TB) rats]. The mesenteric AT (MeAT) was collected on d 0, 4, 7 (early stage), and 14 (cachexia stage) after tumor cell injection. Surgical biopsies for MeAT were obtained from patients who had gastrointestinal cancer with cachexia. Lipolysis showed an early decrease in glycerol release in TB d 4 (TB4) rats in relation to the control, followed by a 6-fold increase in TB14 rats, whereas de novo lipogenesis was markedly lower in the incorporation of glucose into fatty acids in TB14 rats during the development of cachexia. CD11b and CD68 were positive in TB7 and TB14 rats, respectively. In addition, we found cachexia stage results similar to those of animals in MeAT from patients: an increased presence of CD68 + , iNOS2 + , TNFα + , and HSL + cells. In summary, translational analysis of MeAT from patients and an animal model of cancer cachexia enabled us to identify early disruption in Adl turnover and subsequent inflammatory response during the development of cancer cachexia.-Henriques, F. S., Sertié, R. A. L., Franco, F. O., Knobl, P., Neves, R. X., Andreotti, S., Lima, F. B., Guilherme, A., Seelaender, M., Batista, M. L., Jr. Early suppression of adipocyte lipid turnover induces immunometabolic modulation in cancer cachexia syndrome. © FASEB.

40 CFR 180.613 - Flonicamid; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., meat 0.08 Cattle, meat byproducts 0.08 Egg 0.04 Goat, fat 0.03 Goat, meat 0.08 Goat, meat byproducts 0.08 Horse, fat 0.03 Horse, meat 0.08 Horse, meat byproducts 0.08 Milk 0.03 Poultry, fat 0.03 Poultry, meat 0.03 Poultry, meat byproducts 0.03 Sheep, fat 0.03 Sheep, meat 0.08 Sheep, meat byproducts 0.08 (b...

9 CFR 381.156 - Poultry meat content standards for certain poultry products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... specifications for percent light meat and percent dark meat set forth in said table. Table I Label terminology Percent light meat Percent dark meat Natural proportions 50-65 50-35. Light or white meat 100 0. Dark meat 0 100. Light and dark meat 51-65 49-35. Dark and light meat 35-49 65-51. Mostly white meat 66 or...

9 CFR 381.156 - Poultry meat content standards for certain poultry products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... specifications for percent light meat and percent dark meat set forth in said table. Table I Label terminology Percent light meat Percent dark meat Natural proportions 50-65 50-35. Light or white meat 100 0. Dark meat 0 100. Light and dark meat 51-65 49-35. Dark and light meat 35-49 65-51. Mostly white meat 66 or...

9 CFR 381.156 - Poultry meat content standards for certain poultry products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... specifications for percent light meat and percent dark meat set forth in said table. Table I Label terminology Percent light meat Percent dark meat Natural proportions 50-65 50-35. Light or white meat 100 0. Dark meat 0 100. Light and dark meat 51-65 49-35. Dark and light meat 35-49 65-51. Mostly white meat 66 or...

Meat and milk intakes and toddler growth: a comparison feeding intervention of animal-source foods in rural Kenya.

PubMed

Long, Jennifer K; Murphy, Suzanne P; Weiss, Robert E; Nyerere, Susan; Bwibo, Nimrod O; Neumann, Charlotte G

2012-06-01

To examine the effects of animal-source foods on toddler growth. A 5-month comparison feeding intervention study with one of three millet-based porridges randomized to eighteen feeding stations serving 303 children aged 11-40 months. Feeding stations served plain millet porridge (Plain group), porridge with milk (Milk group) or porridge with beef (Meat group). Anthropometry, morbidity and food intake were measured at baseline and regular intervals. Longitudinal mixed models were used to analyse growth. Embu, Kenya. Two hundred and seventy-four children were included in final analyses. Linear growth was significantly greater for the Milk group than the Meat group (P = 0·0025). Slope of growth of mid-arm muscle area of the Plain group was significantly greater than in the Meat group (P = 0·0046), while the Milk group's mid-upper arm circumference growth rate was significantly greater than the Meat group's (P = 0·0418). The Milk and Plain groups' measures did not differ. Milk and meat porridges did not have a significantly greater effect on growth than plain porridge in this undernourished population. Linear growth was influenced by more than energy intakes, as the Plain group's total body weight-adjusted energy intakes were significantly greater than the Meat group's, although linear growth did not differ. Energy intakes may be more important for growth in arm muscle. The diverse age distribution in the study makes interpretation difficult. A longer study period, larger sample size and more focused age group would improve clarity of the results.

Association of white and red meat consumption with general and abdominal obesity: a cross-sectional study among a population of Iranian military families in 2016.

PubMed

Dabbagh-Moghadam, Arasb; Mozaffari-Khosravi, Hassan; Nasiri, Morteza; Miri, Ali; Rahdar, Maliehe; Sadeghi, Omid

2017-12-01

To assess the association of red and white meat consumption with general and abdominal obesity among Iranian military families. In this cross-sectional study, 525 subjects with age range of 19-55 years belong to military families of Army of Islamic Republic of Iran were recruited during 2016. Dietary data were collected using semi-quantitative food-frequency questionnaire. A self-reported questionnaire was used to collect data on demographic characteristics and anthropometric measurements. General obesity was defined as body mass index ≥25 kg/m 2 and abdominal obesity as waist circumference ≥80 cm for women and ≥ 94 cm for men. Finally, we had complete data on 170 subjects for analysis. Mean age of subjects was 33.78 ± 6.48. We found a significant positive association between red meat consumption and abdominal obesity in fully adjusted model, so that subjects in the fourth quartile had 4.51 more odds to be abdominally obese compared with those in the first quartile of red meat consumption (OR 4.51, 95% CI 1.32-15.40). Such relationship was not seen for general obesity. In addition, white meat consumption was not associated with general and abdominal obesity either before or after adjustment for covariates. Red meat consumption was positively associated with abdominal obesity. No significant relationship was found between white meat consumption, and general and abdominal obesity. Therefore, further studies are needed to shed light our findings.

Slaughter performance and meat quality of Milanino chickens reared according to a specific free-range program.

PubMed

Mosca, F; Zaniboni, L; Stella, S; Kuster, C A; Iaffaldano, N; Cerolini, S

2018-04-01

The study aimed to characterize meat quality traits of Milanino chickens reared according to a specific free-range farming program. A total of 120 birds was reared straight-run in outdoor pens (8 m2/bird) from 35 d of life and fed ad libitum a low (16%) protein diet. At 180 d of age, 20 birds (10 birds/sex) were slaughtered, and carcass weight data were recorded. After processing, carcasses were refrigerated at 4°C for 24 hours. Then, the right breast and thigh with skin were collected and color parameters, pH, water-holding capacity (WHC), and chemical composition were determined. The left breast and thigh were stored at -20°C until cooking loss and tenderness evaluation. Milanino was confirmed to be a heavy breed with a sexual dimorphism in relation to adult body weight. A high general carcass yield was recorded. Milanino meat was characterized by high protein and low fat contents compared with the standard broiler meat. Differences in meat composition were recorded according to the sex: females presented higher values of dry matter (breast and thigh), protein (breast), and fat (breast and thigh) contents. The meat with skin presented an intense luminosity, and this trait was higher in the females. The muscle color was characterized by high redness and yellowness indices with differences according to the sex: Higher yellowness index was observed in female carcasses, while higher redness index was detected in male breast samples. The pH muscle values were similar to those reported in other autochthonous breeds. WHC values did not show variation between sexes. In contrast, cooking loss values recorded in thigh samples were lower in males compared to females. The degree of tenderness of Milanino meat was not affected by the sex. However, the potential loss of water and the toughness in Milanino meat were low compared to other local chicken breed meat. The present results support the breeding of Milanino chickens for meat production according to its specific straight-run free-range system.

Red meat and processed meat intake and risk for cutaneous melanoma in white women and men: Two prospective cohort studies.

PubMed

Yen, Hsi; Li, Wen-Qing; Dhana, Ashar; Li, Tricia; Qureshi, Abrar; Cho, Eunyoung

2018-04-24

Red and processed meat consumption has been associated with increased risk for several cancers, but the association with cutaneous melanoma risk has been inconclusive. To investigate the association between red and processed meat intake and melanoma risk. Dietary information was assessed by using food frequency questionnaires in 2 prospective cohorts: 75,263 women from the Nurses' Health Study (1984-2010) and 48,523 men from the Health Professionals Follow-up Study (1986-2010). Melanoma cases were confirmed by reviewing pathology records. Pooled multivariable hazard ratios and 95% confidence intervals were estimated by using Cox proportional hazards models. A total of 679 female and 639 male melanoma cases were documented during follow-up. Red and processed meat intake was inversely associated with melanoma risk (P = .002 for trend); the pooled hazard ratios (95% confidence intervals) of the 2 cohorts were 1.00 (reference), 1.00 (0.87-1.14), 0.98 (0.86-1.13), 0.89 (0.77-1.02), and 0.81 (0.70-0.95) for increasing quintiles of intake. Findings might have limited generalizability, considering that the cohorts were limited to white health professionals. Red and processed meat intake was inversely associated with melanoma risk in these 2 cohorts. Copyright © 2018 American Academy of Dermatology, Inc. Published by Elsevier Inc. All rights reserved.

Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs.

PubMed

Miar, Y; Plastow, G S; Moore, S S; Manafiazar, G; Charagu, P; Kemp, R A; Van Haandel, B; Huisman, A E; Zhang, C Y; McKay, R M; Bruce, H L; Wang, Z

2014-07-01

Pork quality and carcass characteristics are now being integrated into swine breeding objectives because of their economic value. Understanding the genetic basis for these traits is necessary for this to be accomplished. The objective of this study was to estimate phenotypic and genetic parameters for carcass and meat quality traits in 2 Canadian swine populations. Data from a genomic selection study aimed at improving meat quality with a mating system involving hybrid Landrace × Large White and Duroc pigs were used to estimate heritabilities and phenotypic and genetic correlations among them. Data on 2,100 commercial crossbred pigs for meat quality and carcass traits were recorded with pedigrees compromising 9,439 animals over 15 generations. Significant fixed effects (company, sex, and slaughter batch), covariates (cold carcass weight and slaughter age), and random additive and common litter effects were fitted in the models. A series of pairwise bivariate analyses were implemented in ASReml to estimate phenotypic and genetic parameters. Heritability estimates (±SE) for carcass traits were moderate to high and ranged from 0.22 ± 0.08 for longissimus dorsi muscle area to 0.63 ± 0.04 for trimmed ham weight, except for firmness, which was low. Heritability estimates (±SE) for meat quality traits varied from 0.10 ± 0.04 to 0.39 ± 0.06 for the Minolta b* of ham quadriceps femoris muscle and shear force, respectively. Generally, most of the genetic correlations were significant (P < 0.05) and ranged from low (0.18 ± 0.07) to high (-0.97 ± 0.35). There were high negative genetic correlations between drip loss with pH and shear force and a positive correlation with cooking loss. Genetic correlations between carcass weight (both hot and cold) with carcass marbling were highly positive. It was concluded that selection for increasing primal and subprimal cut weights with better pork quality may be possible. Furthermore, the use of pH is confirmed as an indicator for pork water-holding capacity and cooking loss. The heritabilities of carcass and pork quality traits indicated that they can be improved using traditional breeding methods and genomic selection, respectively. The estimated genetic parameters for carcass and meat quality traits can be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations.

40 CFR 180.274 - Propanil; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Cattle, meat 0.05 Cattle, meat byproducts 1.0 Crayfish 0.05 Egg 0.30 Goat, fat 0.10 Goat, meat 0.05 Goat, meat byproducts 1.0 Hog, fat 0.10 Hog, meat 0.05 Hog, meat byproducts 1.0 Horse, fat 0.10 Horse, meat 0.05 Horse, meat byproducts 1.0 Milk 0.05 Poultry, fat 0.05 Poultry, meat 0.10 Poultry, meat byproducts...

40 CFR 180.552 - Sulfosulfuron; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., fat 0.02 Cattle, meat 0.01 Cattle, meat byproducts 0.3 Goat, fat 0.02 Goat, meat 0.01 Goat, meat..., hay 25 Hog, fat 0.005 Hog, meat 0.005 Hog, meat byproducts 0.05 Horse, fat 0.02 Horse, meat 0.01 Horse, meat byproducts 0.3 Milk 0.02 Sheep, fat 0.02 Sheep, meat 0.01 Sheep, meat byproducts 0.3 Wheat, forage...

40 CFR 180.552 - Sulfosulfuron; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

..., fat 0.02 Cattle, meat 0.01 Cattle, meat byproducts 0.3 Goat, fat 0.02 Goat, meat 0.01 Goat, meat..., hay 25 Hog, fat 0.005 Hog, meat 0.005 Hog, meat byproducts 0.05 Horse, fat 0.02 Horse, meat 0.01 Horse, meat byproducts 0.3 Milk 0.02 Sheep, fat 0.02 Sheep, meat 0.01 Sheep, meat byproducts 0.3 Wheat, forage...

40 CFR 180.552 - Sulfosulfuron; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

..., fat 0.02 Cattle, meat 0.01 Cattle, meat byproducts 0.3 Goat, fat 0.02 Goat, meat 0.01 Goat, meat..., hay 25 Hog, fat 0.005 Hog, meat 0.005 Hog, meat byproducts 0.05 Horse, fat 0.02 Horse, meat 0.01 Horse, meat byproducts 0.3 Milk 0.02 Sheep, fat 0.02 Sheep, meat 0.01 Sheep, meat byproducts 0.3 Wheat, forage...

40 CFR 180.552 - Sulfosulfuron; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

..., fat 0.02 Cattle, meat 0.01 Cattle, meat byproducts 0.3 Goat, fat 0.02 Goat, meat 0.01 Goat, meat..., hay 25 Hog, fat 0.005 Hog, meat 0.005 Hog, meat byproducts 0.05 Horse, fat 0.02 Horse, meat 0.01 Horse, meat byproducts 0.3 Milk 0.02 Sheep, fat 0.02 Sheep, meat 0.01 Sheep, meat byproducts 0.3 Wheat, forage...

40 CFR 180.552 - Sulfosulfuron; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

..., fat 0.02 Cattle, meat 0.01 Cattle, meat byproducts 0.3 Goat, fat 0.02 Goat, meat 0.01 Goat, meat..., hay 25 Hog, fat 0.005 Hog, meat 0.005 Hog, meat byproducts 0.05 Horse, fat 0.02 Horse, meat 0.01 Horse, meat byproducts 0.3 Milk 0.02 Sheep, fat 0.02 Sheep, meat 0.01 Sheep, meat byproducts 0.3 Wheat, forage...

Estimating the potential intensification of global grazing systems based on climate adjusted yield gap analysis

NASA Astrophysics Data System (ADS)

Sheehan, J. J.

2016-12-01

We report here a first-of-its-kind analysis of the potential for intensification of global grazing systems. Intensification is calculated using the statistical yield gap methodology developed previously by others (Mueller et al 2012 and Licker et al 2010) for global crop systems. Yield gaps are estimated by binning global pasture land area into 100 equal area sized bins of similar climate (defined by ranges of rainfall and growing degree days). Within each bin, grid cells of pastureland are ranked from lowest to highest productivity. The global intensification potential is defined as the sum of global production across all bins at a given percentile ranking (e.g. performance at the 90th percentile) divided by the total current global production. The previous yield gap studies focused on crop systems because productivity data on these systems is readily available. Nevertheless, global crop land represents only one-third of total global agricultural land, while pasture systems account for the remaining two-thirds. Thus, it is critical to conduct the same kind of analysis on what is the largest human use of land on the planet—pasture systems. In 2013, Herrero et al announced the completion of a geospatial data set that augmented the animal census data with data and modeling about production systems and overall food productivity (Herrero et al, PNAS 2013). With this data set, it is now possible to apply yield gap analysis to global pasture systems. We used the Herrero et al data set to evaluate yield gaps for meat and milk production from pasture based systems for cattle, sheep and goats. The figure included with this abstract shows the intensification potential for kcal per hectare per year of meat and milk from global cattle, sheep and goats as a function of increasing levels of performance. Performance is measured as the productivity achieved at a given ranked percentile within each bin.We find that if all pasture land were raised to their 90th percentile of performance, global output of meat and milk could increase 2.8 fold. This is much higher than that reported previously for major grain crops like corn and wheat. Our results suggest that efforts to address poor performance of pasture systems around the world could substantially improve the outlook for meeting future food demand.