Sample records for standards continued meat

  1. 7 CFR 54.4 - Kind of service.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Service § 54.4 Kind of service. (a... standards. Class, grade, and other quality may be determined under said standards for meat of cattle, sheep...

  2. 7 CFR 54.1002 - Terms defined.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  3. 7 CFR 54.1002 - Terms defined.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  4. 7 CFR 54.1030 - Identification.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  5. 7 CFR 54.1025 - Appeal reports.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  6. 7 CFR 54.1026 - Superseded reports.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  7. 7 CFR 54.1007 - Availability of service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  8. 7 CFR 54.1012 - Authority of agent.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  9. 7 CFR 54.1031 - Errors in service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  10. 7 CFR 54.1006 - Kind of service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  11. 7 CFR 54.1005 - Basis of service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  12. 7 CFR 54.1008 - How to obtain service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  13. 7 CFR 54.1009 - Order of furnishing service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  14. 7 CFR 54.7 - Order of furnishing service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  15. 7 CFR 54.1020 - Appeal service; marking equipment or utensils on appeal; requirements for appeal; certain...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND...

  16. 7 CFR 54.1004 - Administration and implementation.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... insofar as they relate to equipment or utensils used to process livestock and poultry products. ... AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations...

  17. 40 CFR 432.76 - Pretreatment standards for new sources (PSNS). [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.76 Pretreatment standards for new sources (PSNS). [Reserved] ...

  18. 40 CFR 432.74 - Pretreatment standards for existing sources (PSES). [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.74 Pretreatment standards for existing sources (PSES). [Reserved] ...

  19. 40 CFR 432.76 - Pretreatment standards for new sources (PSNS). [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.76 Pretreatment standards for new sources (PSNS). [Reserved] ...

  20. 40 CFR 432.74 - Pretreatment standards for existing sources (PSES). [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.74 Pretreatment standards for existing sources (PSES). [Reserved] ...

  1. 40 CFR 432.75 - New source performance standards (NSPS).

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false New source performance standards (NSPS). 432.75 Section 432.75 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats...

  2. 7 CFR 54.1 - Meaning of words.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Definitions § 54.1 Meaning of words... Meat Grading Branch of the Division. Carcass. The commercially prepared or dressed body of any animal...

  3. 40 CFR 432.66 - Pretreatment standards for new sources (PSNS). [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Pretreatment standards for new sources (PSNS). [Reserved] 432.66 Section 432.66 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters...

  4. 40 CFR 432.64 - Pretreatment standards for existing sources (PSES). [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Pretreatment standards for existing sources (PSES). [Reserved] 432.64 Section 432.64 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters...

  5. 40 CFR 432.96 - Pretreatment standards for new sources (PSNS). [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Pretreatment standards for new sources (PSNS). [Reserved] 432.96 Section 432.96 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats...

  6. 40 CFR 432.94 - Pretreatment standards for existing sources (PSES). [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Pretreatment standards for existing sources (PSES). [Reserved] 432.94 Section 432.94 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats...

  7. 40 CFR 432.96 - Pretreatment standards for new sources (PSNS). [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Pretreatment standards for new sources (PSNS). [Reserved] 432.96 Section 432.96 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats...

  8. 40 CFR 432.94 - Pretreatment standards for existing sources (PSES). [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Pretreatment standards for existing sources (PSES). [Reserved] 432.94 Section 432.94 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats...

  9. 40 CFR 432.66 - Pretreatment standards for new sources (PSNS). [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Pretreatment standards for new sources (PSNS). [Reserved] 432.66 Section 432.66 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters...

  10. 40 CFR 432.64 - Pretreatment standards for existing sources (PSES). [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Pretreatment standards for existing sources (PSES). [Reserved] 432.64 Section 432.64 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters...

  11. 7 CFR 54.5 - Availability of service.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Service § 54.5 Availability of... establishments or operated under State meat inspection in a State other than one designated in 9 CFR 331.2...

  12. 7 CFR 54.2 - Designation of official certificates, memoranda, marks, other identifications, and devices for...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Definitions § 54.2 Designation of...

  13. 7 CFR 54.2 - Designation of official certificates, memoranda, marks, other identifications, and devices for...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Definitions § 54.2 Designation of...

  14. 7 CFR 54.6 - How to obtain service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Service § 54.6 How to obtain service...'s new commitment. If more than one applicant is involved in the reapplication for a canceled meat...

  15. 7 CFR 54.6 - How to obtain service.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Service § 54.6 How to obtain service...'s new commitment. If more than one applicant is involved in the reapplication for a canceled meat...

  16. 40 CFR 432.65 - New source performance standards (NSPS).

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false New source performance standards (NSPS). 432.65 Section 432.65 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.65 New source...

  17. 40 CFR 432.95 - New source performance standards (NSPS).

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false New source performance standards (NSPS). 432.95 Section 432.95 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.95 New...

  18. 40 CFR 432.70 - Applicability.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.70 Applicability. This part applies to discharges of process wastewater resulting from the production of fresh meat...

  19. 40 CFR 432.70 - Applicability.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.70 Applicability. This part applies to discharges of process wastewater resulting from the production of fresh meat...

  20. 40 CFR 432.60 - Applicability.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.60 Applicability. This part applies to discharges of process wastewater resulting from the production of fresh meat cuts, such as steaks, roasts...

  1. 40 CFR 432.90 - Applicability.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.90 Applicability. This part applies to discharges of process wastewater resulting from the production of canned meats, alone or in...

  2. 40 CFR 432.60 - Applicability.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.60 Applicability. This part applies to discharges of process wastewater resulting from the production of fresh meat cuts, such as steaks, roasts...

  3. 40 CFR 432.90 - Applicability.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.90 Applicability. This part applies to discharges of process wastewater resulting from the production of canned meats, alone or in...

  4. 7 CFR 54.1001 - Meaning of words.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations Governing the Certification of... and Poultry Products § 54.1001 Meaning of words. For the purposes of the regulations in this subpart...

  5. 7 CFR 62.100 - Administrator.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) LIVESTOCK, MEAT, AND OTHER...

  6. 7 CFR 62.000 - Meaning of terms.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) LIVESTOCK, MEAT, AND OTHER...

  7. 7 CFR 54.27 - Fees and other charges for service.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations... (Hourly Rates). Except as otherwise provided in this section, fees for service shall be based on the time... to the plant on a commitment basis to perform service for other applicants, as provided in § 54.6(c...

  8. 7 CFR 54.27 - Fees and other charges for service.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations... (Hourly Rates). Except as otherwise provided in this section, fees for service shall be based on the time... to the plant on a commitment basis to perform service for other applicants, as provided in § 54.6(c...

  9. 7 CFR 54.27 - Fees and other charges for service.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations... (Hourly Rates). Except as otherwise provided in this section, fees for service shall be based on the time... to the plant on a commitment basis to perform service for other applicants, as provided in § 54.6(c...

  10. 7 CFR 54.27 - Fees and other charges for service.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations... (Hourly Rates). Except as otherwise provided in this section, fees for service shall be based on the time... to the plant on a commitment basis to perform service for other applicants, as provided in § 54.6(c...

  11. 7 CFR 54.27 - Fees and other charges for service.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... (CONTINUED) MEATS, PREPARED MEATS, AND MEAT PRODUCTS (GRADING, CERTIFICATION, AND STANDARDS) Regulations... (Hourly Rates). Except as otherwise provided in this section, fees for service shall be based on the time... to the plant on a commitment basis to perform service for other applicants, as provided in § 54.6(c...

  12. 40 CFR 432.97 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.97 Effluent limitations attainable by...

  13. 40 CFR 432.92 - Effluent limitations attainable by the application of the best practicable control technology...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.92 Effluent limitations...

  14. 40 CFR 432.67 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.67 Effluent limitations attainable by the...

  15. 40 CFR 432.72 - Effluent limitations attainable by the application of the best practicable control technology...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.72 Effluent...

  16. 40 CFR 432.62 - Effluent limitations attainable by the application of the best practicable control technology...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.62 Effluent limitations attainable by...

  17. 40 CFR 432.77 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.77 Effluent limitations...

  18. 40 CFR 432.67 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.67 Effluent limitations attainable by the...

  19. 40 CFR 432.97 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.97 Effluent limitations attainable by...

  20. 40 CFR 432.77 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.77 Effluent limitations...

  1. Knowledge of stakeholders in the game meat industry and its effect on compliance with food safety standards.

    PubMed

    Bekker, Johan Leon; Hoffman, Louw C; Jooste, Piet J

    2011-10-01

    The game meat industry is continuing to grow in South Africa. Several stakeholders are involved in the game meat supply chain and a high level of knowledge is necessary to ensure compliance with legislation and standards. It was therefore necessary to determine the level of knowledge of the stakeholders since this has not been determined before. Information regarding the extent of stakeholders' knowledge and the possible impact on compliance to standards was obtained through a desk-top study and an analysis of questionnaire responses from industry, consumers and relevant authorities. Results have shown that consumers have a specific expectation regarding the safe production of game meat. Limitations in the knowledge of the stakeholders have been identified. Understanding these limitations can assist policy-makers, law enforcers and the game meat industry in developing strategies to alleviate the problem. The result of this study may assist in providing consumers with game meat that is safe for human consumption.

  2. 7 CFR 62.400 - OMB control number assigned pursuant to the Paperwork Reduction Act.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ...) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION...

  3. 7 CFR 62.206 - Access to program documents and activities.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Service § 62.206 Access to program documents and... SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS...

  4. 7 CFR 62.301 - Payment of fees and other charges.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Charges for Service § 62.301 Payment of fees and other... SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS...

  5. 40 CFR 432.102 - Effluent limitations attainable by the application of the best practicable control technology...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT... derived for a renderer which does not cure cattle hide. If a renderer does cure cattle hide, the following...

  6. 9 CFR 381.156 - Poultry meat content standards for certain poultry products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry meat content standards for certain poultry products. 381.156 Section 381.156 Animals and Animal Products FOOD SAFETY AND INSPECTION... Definitions and Standards of Identity or Composition § 381.156 Poultry meat content standards for certain...

  7. 9 CFR 381.156 - Poultry meat content standards for certain poultry products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Poultry meat content standards for certain poultry products. 381.156 Section 381.156 Animals and Animal Products FOOD SAFETY AND INSPECTION... Definitions and Standards of Identity or Composition § 381.156 Poultry meat content standards for certain...

  8. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized cheese spread with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.176 Pasteurized cheese spread with...

  9. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.168 Pasteurized blended cheese with...

  10. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with...

  11. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with...

  12. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized blended cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.168 Pasteurized blended cheese with...

  13. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.176 Pasteurized cheese spread with...

  14. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term. 319.10 Section 319.10 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  15. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term. 319.10 Section 319.10 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  16. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term. 319.10 Section 319.10 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  17. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term. 319.10 Section 319.10 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  18. 9 CFR 319.10 - Requirements for substitute standardized meat food products named by use of an expressed nutrient...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... standardized meat food products named by use of an expressed nutrient content claim and a standardized term. 319.10 Section 319.10 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim...

  19. Chinese ethnic meat products: Continuity and development.

    PubMed

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

    2016-10-01

    With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. MapEdit: solution to continuous raster map creation

    NASA Astrophysics Data System (ADS)

    Rančić, Dejan; Djordjevi-Kajan, Slobodanka

    2003-03-01

    The paper describes MapEdit, MS Windows TM software for georeferencing and rectification of scanned paper maps. The software produces continuous raster maps which can be used as background in geographical information systems. Process of continuous raster map creation using MapEdit "mosaicking" function is also described as well as the georeferencing and rectification algorithms which are used in MapEdit. Our approach for georeferencing and rectification using four control points and two linear transformations for each scanned map part, together with nearest neighbor resampling method, represents low cost—high speed solution that produce continuous raster maps with satisfactory quality for many purposes (±1 pixel). Quality assessment of several continuous raster maps at different scales that have been created using our software and methodology, has been undertaken and results are presented in the paper. For the quality control of the produced raster maps we referred to three wide adopted standards: US Standard for Digital Cartographic Data, National Standard for Spatial Data Accuracy and US National Map Accuracy Standard. The results obtained during the quality assessment process are given in the paper and show that our maps meat all three standards.

  1. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese spread with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread...

  2. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cold-pack cheese food with fruits, vegetables, or... HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits...

  3. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

  4. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

  5. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cold-pack cheese food with fruits, vegetables, or... HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits...

  6. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese spread with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread...

  7. 40 CFR 432.71 - Special definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.71... fresh meat cuts, which includes steaks, roasts, chops or boneless meat, bacon or other smoked meats (except hams) such as sausage, bologna or other luncheon meats, or related products (except canned meats...

  8. 40 CFR 432.71 - Special definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Sausage and Luncheon Meats Processors § 432.71... fresh meat cuts, which includes steaks, roasts, chops or boneless meat, bacon or other smoked meats (except hams) such as sausage, bologna or other luncheon meats, or related products (except canned meats...

  9. 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...

  10. 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...

  11. 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...

  12. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products § 319.261 Meat loaf. “Meat Loaf” is a cooked meat food product in loaf form made from comminuted meat...

  13. 9 CFR 319.261 - Meat loaf.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products § 319.261 Meat loaf. “Meat Loaf” is a cooked meat food product in loaf form made from comminuted meat...

  14. 40 CFR 432.107 - Effluent limitations attainable by the application of the best control technology for...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MEAT... BOD5 and TSS specified in paragraph (a) of this section were derived for a renderer which does not cure cattle hide. If a renderer does cure hide, the following formulas should be used to calculate BOD5 and...

  15. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.

    PubMed

    Gibbs, Rachael A; Rymer, Caroline; Givens, D I

    2013-06-01

    The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of breast and leg meat portions were found among price ranges, and supermarket had no effect. No significant differences in fatty acid concentrations of economy and standard chicken burgers were found, whereas economy chicken nuggets had higher C16:1, C18:1 cis, C18:1 trans and C18:3 n-3 concentrations than had standard ones. Overall, processed chicken products had much higher fat contents and SFA than had whole meat. Long chain n-3 fatty acids had considerably lower concentrations in processed products than in whole meat. Overall there was no evidence that organic chicken breast or leg meat had a more favourable fatty acid composition than had meat from conventionally reared birds. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Underlying differences between conscientious omnivores and vegetarians in the evaluation of meat and animals.

    PubMed

    Rothgerber, Hank

    2015-04-01

    As criticisms of factory farming continue to mount, an increasing number of individuals have changed their existing dietary practices. Perhaps the two most important options for those reacting against industrial farming are (1) vegetarianism/veganism (i.e., veg*nism), the avoidance of animal flesh/all animal products; and (2) conscientious omnivorism (CO), the consumption of meat or fish only when it satisfies certain ethical standards. While the former group has recently received much attention in the social science literature, studies specifically examining those who identify themselves as COs have been virtually nonexistent. The present research sought to investigate possible underlying attitudinal differences between the two groups. Results indicated that relative to veg*ns, COs evaluated animals less favorably, meat more favorably, and were lower in idealism, misanthropy, and ingroup identification. Mediation analysis demonstrated that differences between COs and veg*ns in the perceived acceptability of killing animals for food were mediated by beliefs about animals and meat. The discussion largely speculates on the causal direction of these effects. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    PubMed Central

    Ratnasiri, Shyama; Bandara, Jayatilleke

    2017-01-01

    The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs) emission mitigation in Australia using a Vector Auto Regression (VAR) forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat. PMID:28196141

  18. Changing patterns of meat consumption and greenhouse gas emissions in Australia: Will kangaroo meat make a difference?

    PubMed

    Ratnasiri, Shyama; Bandara, Jayatilleke

    2017-01-01

    The Australian per capita consumption of ruminant meat such as beef and lamb has declined over the last two decades. Over the same period, however, per capita consumption of non-ruminant meat such as chicken and pork has continued to increase. Furthermore, it is now observed that the human consumption of kangaroo meat is on the rise. This study investigates the implications of these changes in meat consumption patterns on Green House Gases (GHGs) emission mitigation in Australia using a Vector Auto Regression (VAR) forecasting approach. Our results suggest that the increase will continue in non-ruminant meat consumption and this will not only offset the decline in ruminant meat consumption, but will also raise the overall per capita meat consumption by approximately 1% annually. The per capita GHGs emissions will likely decrease by approximately 2.3% per annum, due to the inclusion of non-ruminant meat in Australian diets. The GHGs emissions can further be reduced if the average Australian consumer partially replaces ruminant meat with kangaroo meat.

  19. 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.

  20. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products § 319.260 Luncheon meat. “Luncheon Meat” is a cured, cooked meat food product made from comminuted meat...

  1. 9 CFR 319.260 - Luncheon meat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products § 319.260 Luncheon meat. “Luncheon Meat” is a cured, cooked meat food product made from comminuted meat...

  2. Development, implementation and outcome of standards to restrict fatty meat in the food supply and prevent NCDs: learning from an innovative trade/food policy in Ghana

    PubMed Central

    2014-01-01

    Background Diet-related noncommunicable diseases represent a major global public health challenge, and require a multisectoral policy response. However, the use of trade policy in this context has met with varied success in the face of strong global trade liberalization agendas. The Government of Ghana has implemented an innovative food standards policy to limit the amount of fat in meat and meat cuts, in response to rising imports of low quality fatty meat cuts. This paper presents an analysis of the policy process and outcomes, as well as contextual factors in policy development, to enable policy learning in other jurisdictions. Methods We conducted 28 semi-structured policy analysis interviews with 37 stakeholders at the national and regional level in Ghana, and collated relevant documents. We analysed the data using the health policy analysis triangle and policy theories related to lesson drawing. Results The standards were developed in response to health concerns related to fatty meat (particularly turkey tails), in a context of rising meat imports and a generalised concern about the low quality and high fat content of imported meats. The standards were the result of collaboration between the trade and health sectors. The standards apply to both imported and domestic meat, and were designed to be compliant with Ghana’s multilateral trade commitments. The overall effect of the ban has been to reduce availability of specific ‘low quality’ high-fat meats in the Ghanaian food supply, namely turkey tails and chicken feet. Conclusions This study indicates that the use of standards can reduce availability of high-fat meat in a national food supply. The main strength of a standards approach to reducing fatty meat (mainly imported) in the food supply is compliance with global trade law, while the main challenge is effective enforcement. However, the Government of Ghana appears to have developed a functional and flexible application of the policy. Features of this policy approach useful for policy learning include: collaboration at every stage between ministries of trade and health; considerations relating to compliance with international trade law; strategic enforcement of the policy; and the importance of public awareness efforts. PMID:24625217

  3. 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.

  4. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat...

  5. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat...

  6. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat...

  7. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat...

  8. 9 CFR 319.500 - Meat pies.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat...

  9. 40 CFR 432.61 - Special definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Meat Cutters § 432.61 Special definitions. For the purpose of this subpart: (a) Finished product means the final product, such as fresh meat cuts including, but not limited to, steaks, roasts, chops, or boneless meats. (b) Meat cutter means an operation which...

  10. Occurrence of Thermotolerant Campylobacter in Raw Poultry Meat, Environmental and Pigeon Stools Collected in Open-Air Markets.

    PubMed

    Bellio, Alberto; Traversa, Amaranta; Adriano, Daniela; Bianchi, Daniela Manila; Colzani, Alberto; Gili, Stefano; Dondo, Alessandro; Gallina, Silvia; Grattarola, Carla; Maurella, Cristiana; Zoppi, Simona; Zuccon, Fabio; Decastelli, Lucia

    2014-08-28

    Campylobacteriosis was the most commonly reported zoonosis for confirmed human cases in European Union during 2011. Poultry meat was very often implicated in Campylobacter infections in humans. In Italy commerce of raw poultry meat is common in open-air markets: these areas can be considered at high risk of bacterial contamination due to the high presence birds like pigeons. The aim of this study was to collect data about the contamination by thermotolerant Campylobacter of raw poultry meat commercialised in open-air markets, of work-surfaces in contact with poultry meat and of pigeon stools sampled in the market areas in Turin, Northern Italy. Between September 2011 and December 2012, 86 raw poultry meat samples, 86 environmental swabs and 108 animal samples were collected in 38 open-air markets. Analysis were carried out according to ISO10272-1:2006 standard. C.coli was detected in 2.3% (2/86) of raw poultry meat samples, whereas no swab (0/86) resulted positive. Of pigeon stool 28% (30/107) was positive for C.jejuni (83.3% C.jejuni subsp . jejuni and 16.7% C.jejuni subsp . doylei ). C.jejuni subsp. jejuni was isolated from 1 dead pigeon . Our results showed lower rates of contamination than those reported at retail in Europe. Although samples were collected in areas at high risk of contamination, raw poultry meat and work surfaces reported a low level of presence of thermotolerant Campylobacter . The high percentage of C.jejuni isolated from pigeon stools showed the importance of a continuous application of preventive measures by the food business operators and the surveillance activity by the Competent Authority.

  11. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND... PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.311 Chow mein vegetables with meat, and...

  12. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND... PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.311 Chow mein vegetables with meat, and...

  13. Fluorescence based spectral assessment of pork meat freshness

    USDA-ARS?s Scientific Manuscript database

    Development of sensitive, nondestructive measurement methods for meat freshness is necessary to ensure safe distribution of meat products in the continually growing meat market. Fluorescence spectral technology has been shown to be a promising measurement method for quality and safety evaluation of ...

  14. 21 CFR 171.100 - Regulation based on petition.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVE PETITIONS Administrative Actions on Applications... any meat product, meat food product, or poultry product subject to the Federal Meat Inspection Act...

  15. 21 CFR 171.100 - Regulation based on petition.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVE PETITIONS Administrative Actions on Applications... any meat product, meat food product, or poultry product subject to the Federal Meat Inspection Act...

  16. 40 CFR 432.91 - Special definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.91 Special definitions. For the purpose of this subpart: (a) Canned meats processor means an operation which prepares and cans meats (stew, sandwich spreads, or similar products), alone or in combination with other finished...

  17. 40 CFR 432.91 - Special definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Canned Meats Processors § 432.91 Special definitions. For the purpose of this subpart: (a) Canned meats processor means an operation which prepares and cans meats (stew, sandwich spreads, or similar products), alone or in combination with other finished...

  18. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.304 Meat stews. Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25...

  19. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.304 Meat stews. Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25...

  20. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.304 Meat stews. Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25...

  1. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.304 Meat stews. Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25...

  2. 9 CFR 319.304 - Meat stews.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.304 Meat stews. Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25...

  3. Prostate Cancer Research Training in Health Disparities for Undergraduates (PCaRT)

    DTIC Science & Technology

    2011-03-01

    objective is to use statistical methods to evaluate the role of meat , fish, The role of meat , fish and eggs in prostate cancer risk among African-American...The role of meat , fish, eggs and diary products in prostate cancer risk among African-Americans. (Poster) 5. Robertino Simpson, Fisk University...Navigator Lovell A. Jones, Ph.D. * Research Ethics Dr. C. Freund Hazard Communication Standard Training Mr. D. Powell Blood Borne Pathogen Standard

  4. 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.

  5. Can you have your meat and eat it too? Conscientious omnivores, vegetarians, and adherence to diet.

    PubMed

    Rothgerber, Hank

    2015-01-01

    As criticisms of factory farming continue to mount, an increasing number of individuals have changed their existing dietary practices. Perhaps the two most important food movements reacting against industrial farming are (1) vegetarianism, the avoidance of animal flesh; and (2) conscientious omnivorism (CO), the consumption of meat or fish only when it satisfies certain ethical standards. While the former group has been well-studied in the social science literature, there have been few, if any, studies specifically examining those who identify themselves as ethical meat eaters. The present research sought to determine if one particular diet was more greatly adhered to by its followers. Results revealed that COs were less likely to perceive their diet as something that they absolutely needed to follow, reported violating their diet more, felt less guilty when doing so, believed less in animal rights, were less disgusted by factory-farmed meat, rated its sensory characteristics more favorably, and were lower in ingroup identification than vegetarians. Mediation analysis demonstrated that differences in the amount of violations and guilt associated with these violations could in part be traced to practical and psychological factors, making it more difficult to follow conscientious omnivorism. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. 77 FR 26706 - Food Ingredients and Sources of Radiation Listed and Approved for Use in the Production of Meat...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-05-07

    ... Listed and Approved for Use in the Production of Meat and Poultry Products AGENCY: Food Safety and... the regulations prohibit for use in meat or poultry products. Under this proposal, new uses of these substances in meat or poultry products would continue to be approved by the Food and Drug Administration (FDA...

  7. 76 FR 44855 - Common or Usual Name for Raw Meat and Poultry Products Containing Added Solutions

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-07-27

    .... FSIS-2010-0012] RIN 0583-AD41 Common or Usual Name for Raw Meat and Poultry Products Containing Added... name for raw meat and poultry products that do not meet standard of identity regulations and to which... description of the raw meat or poultry component, the percentage of added solution incorporated into the raw...

  8. Genome-Wide scans for carcass and meat traits in nellore cattle

    USDA-ARS?s Scientific Manuscript database

    Beef cattle industry is one of the main highlights of Brazilian agribusiness, however the standardization of meat products is still an issue. The lack of standardization of quality characteristics as fat thickness and tenderness, and the burden and time spent on collecting and evaluating large numbe...

  9. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Section 319.307 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

  10. 9 CFR 319.307 - Spaghetti sauce with meat.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Section 319.307 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

  11. 40 CFR 432.1 - General Applicability.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... waters of the U.S. from facilities engaged in the slaughtering, dressing and packing of meat and poultry products for human consumption and/or animal food and feeds. Meat and poultry products for human... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY § 432.1 General Applicability. As defined more...

  12. 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.

  13. 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.

  14. Use of olive leaves (whether or not fortified with sodium selenate) in rabbit feeding: Effect on performance, carcass and meat characteristics, and estimated indexes of fatty acid metabolism.

    PubMed

    Mattioli, Simona; Machado Duarte, Joana Margarida; Castellini, Cesare; D'Amato, Roberto; Regni, Luca; Proietti, Primo; Businelli, Daniela; Cotozzolo, Elisa; Rodrigues, Miguel; Dal Bosco, Alessandro

    2018-09-01

    Sixty New Zealand White weaned rabbits were divided into three groups and subjected to different dietary treatments: a standard diet for the control (C), a standard feed supplemented with 10% of plain olive leaves (OL) and a standard feed supplemented with 10% of selenium-fortified olive leaves (100 mg/L of foliar spray sodium selenate solution; SeOL). The productive performance was recorded at the time of slaughter (after 35 days); the carcass and meat traits were determined and estimated indexes of fatty acid metabolism were calculated. No significant differences were found on the rabbit productive performance and the physical-chemical characteristics of the meat. Both group of rabbits on the enriched diet showed leaner and thinner carcasses and a higher meat concentration of oleic acid. The estimated index of Δ5 + Δ6-desaturase, starting from n-6 fatty acids, was lower in both groups supplemented with leaves. The use of selenium-fortified olive leaves, positively affected the lipid oxidative stability of rabbit meat. Copyright © 2018 Elsevier Ltd. All rights reserved.

  15. [Red meat intake among employees of floating population aged 18-59 years old in China, 2012].

    PubMed

    Yin, Xiangjun; Wang, Limin; Li, Yichong; Zhang, Mei; Wang, Zhihui; Deng, Qian; Wang, Linhong

    2014-11-01

    To evaluate the level of daily red meat intake and prevalence of excessive red meat intake among employees of floating population in China. 48 511 employees of floating population aged 18 to 59 from 170 counties of 31 provinces (autonomous regions and municipalities) and Xinjiang Production and Construction Corps (District) were selected by stratified cluster sampling method. Information on red meat intake was collected by semi-quantitative food frequency questionnaire. Average intake of 100 g/day, recommended by the World Cancer Research Fund, was used as the cut-off point to estimate the prevalence of excessive red meat intake. After performing the complex weighted analysis, level of daily red meat intake and prevalence of excessive red meat intake were calculated by demographic characteristics including age, education, industries and body mass index etc. 1)The mean daily red meat intake was 125.9 g (95%CI: 116.5 g-132.5 g), higher in men (141.6 g, 95%CI:131.3 g-148.9 g)than in women (104.7 g, 95%CI: 95.8 g-111.2 g) (P < 0.01). Results from the Tendency Test did not show statistically significant changes on the red meat intake related to age, education level or body mass index (P values for trend were all greater than 0.05). The standardized mean daily intake of red meat, adjusted by 2010 census data of China, was 121.0 g (95% CI:113.4 g-128.7 g). 2) The prevalence of excessive red meat intake was 36.2% (95% CI:33.0%-39.3%) significantly higher in males (42.4% , 95% CI:38.9%-45.8%) than in females (27.8%, 95%CI:27.1%-31.0%) (P < 0.01). The prevalence was estimated to be the highest among the population aged 30-39, with 43.5% (95%CI:39.7%-47.4%) in males and 30.1% (95%CI:26.5%-33.9%)in females. The standardized prevalence, adjusted by 2010 census data of China, appeared to be 34.6% (95%CI:31.9%-38.0%). The level of daily red meat intake was higher than 100 g/d, the standard recommended by the World Cancer Foundation, among floating population of China. Both the mean daily red meat intake and prevalence of excessive red meat intake were higher in floating population than that in the local residents in China.

  16. 40 CFR 432.21 - Special definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... extensive processing of the by-products of meat slaughtering. A complex slaughterhouse would usually include... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Complex Slaughterhouses § 432.21 Special...

  17. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training.

    PubMed

    Garrido, Mª Dolores; Egea, Macarena; Linares, Mª Belén; Martínez, Beatriz; Viera, Ceferina; Rubio, Begoña; Borrisser-Pairó, Francesc

    2016-12-01

    This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Survival of Salmonella Copenhagen in food bowls following contamination with experimentally inoculated raw meat: Effects of time, cleaning, and disinfection

    PubMed Central

    Weese, J Scott; Rousseau, J.

    2006-01-01

    There are concerns regarding the safety of feeding raw meat to household pets. This study demonstrated that Salmonella persists in food bowls that are inoculated with Salmonella-containing raw meat. Standard methods of cleaning and disinfection were minimally effective at eliminating Salmonella contamination. PMID:17017654

  19. Meat and Poultry Labeling Terms

    MedlinePlus

    ... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... USDA's Food Safety and Inspection Service and the Agriculture Marketing Service have officially evaluated a meat product ...

  20. 2010 Mississippi Curriculum Framework: Postsecondary Meat Merchandising Technology. (Program CIP: 12.0506 - Meat Cutting/Meat Cutter)

    ERIC Educational Resources Information Center

    Jones, Roger; Currie, Lamar; Clayton, Sheila

    2010-01-01

    As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

  1. 2007 Mississippi Curriculum Framework: Postsecondary Meat Merchandising Technology (Program CIP: 12.0506 - Meat Cutting/Meat Cutter)

    ERIC Educational Resources Information Center

    Jones, Roger; Currie, Lamar; Clayton, Sheila

    2007-01-01

    As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…

  2. Color of Meat and Poultry

    MedlinePlus

    ... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... many questions received at the U.S. Department of Agriculture's Meat and Poultry Hotline concerning the color of ...

  3. A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat.

    PubMed

    Adamczak, Lech; Chmiel, Marta; Florowski, Tomasz; Pietrzak, Dorota; Witkowski, Marcin; Barczak, Tomasz

    2015-07-01

    The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products. © 2015 Institute of Food Technologists®

  4. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is the...

  5. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Cold-pack cheese food with fruits, vegetables, or... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits, vegetables, or meats. (a) Cold-pack cheese food with fruits, vegetables, or meats or mixtures of these is the...

  6. Trichinellosis surveillance--United States, 2008-2012.

    PubMed

    Wilson, Nana O; Hall, Rebecca L; Montgomery, Susan P; Jones, Jeffrey L

    2015-01-16

    Trichinellosis is a parasitic disease caused by nematodes in the genus Trichinella, which are among the most widespread zoonotic pathogens globally. Infection occurs following consumption of raw or undercooked meat infected with Trichinella larvae. Clinical manifestations of the disease range from asymptomatic infection to fatal disease; the common signs and symptoms include eosinophilia, fever, periorbital edema, and myalgia. Trichinellosis surveillance has documented a steady decline in the reported incidence of the disease in the United States. In recent years, proportionally fewer cases have been associated with consumption of commercial pork products, and more are associated with meat from wild game such as bear. 2008-2012. Trichinellosis has been a nationally notifiable disease in the United States since 1966 and is reportable in 48 states, New York City, and the District of Columbia. The purpose of national surveillance is to estimate incidence of infection, detect outbreaks, and guide prevention efforts. Cases are defined by clinical characteristics and the results of laboratory testing for evidence of Trichinella infection. Food exposure histories are obtained at the local level either at the point of care or through health department interview. States notify CDC of cases electronically through the National Notifiable Disease Surveillance System (available at http://wwwn.cdc.gov/nndss). In addition, states are asked to submit a standardized supplementary case report form that captures the clinical and epidemiologic information needed to meet the surveillance case definition. Reported cases are summarized weekly and annually in MMWR. During 2008-2012, a total of 90 cases of trichinellosis were reported to CDC from 24 states and the District of Columbia. Six (7%) cases were excluded from analysis because a supplementary case report form was not submitted or the case did not meet the case definition. A total of 84 confirmed trichinellosis cases, including five outbreaks that comprised 40 cases, were analyzed and included in this report. During 2008-2012, the mean annual incidence of trichinellosis in the United States was 0.1 cases per 1 million population, with a median of 15 cases per year. Pork products were associated with 22 (26%) cases, including 10 (45%) that were linked with commercial pork products, six (27%) that were linked with wild boar, and one (5%) that was linked with home-raised swine; five (23%) were unspecified. Meats other than pork were associated with 45 (54%) cases, including 41 (91%) that were linked with bear meat, two (4%) that were linked with deer meat, and two (4%) that were linked with ground beef. The source for 17 (20%) cases was unknown. Of the 51 patients for whom information was reported on the manner in which the meat product was cooked, 24 (47%) reported eating raw or undercooked meat. The risk for Trichinella infection associated with commercial pork has decreased substantially in the United States since the 1940s, when data collection on trichinellosis cases first began. However, the continued identification of cases related to both pork and nonpork sources indicates that public education about trichinellosis and the dangers of consuming raw or undercooked meat still is needed. Changes in domestic pork production and public health education regarding the safe preparation of pork have contributed to the reduction in the incidence of trichinellosis in the United States; however, consumption of wild game meat such as bear continues to be an important source of infection. Hunters and consumers of wild game meat should be educated about the risk associated with consumption of raw or undercooked meat.

  7. Trends in meat consumption in the United States

    PubMed Central

    Daniel, Carrie R.; Cross, Amanda J.; Koebnick, Corinna; Sinha, Rashmi

    2010-01-01

    OBJECTIVE To characterize the trends, distribution, potential determinants, and public health implications of meat consumption within the United States. DESIGN We examined temporal trends in meat consumption using food availability data from the Food and Agricultural Organization (FAO) and United States Department of Agriculture (USDA); and further evaluated meat intake by type (red, white, processed) in the National Health and Nutrition Examination Surveys (NHANES) linked to the MyPyramid Equivalents Database (MPED). RESULTS Overall meat consumption has continued to rise in the U.S., European Union, and developed world. Despite a shift toward higher poultry consumption, red meat still represents the largest proportion of meat consumed in the U.S (58%). Twenty-two percent of the meat consumed in the U.S. is processed. According to NHANES 2003–2004, total meat intake averaged 128 g/day. The type and quantities of meat reported varied by education, race, age, and gender. CONCLUSIONS Given the plausible epidemiologic evidence for red and processed meat intake in cancer and chronic disease risk, understanding the trends and determinants of meat consumption in the U.S., where meat is consumed at more than three times the global average, should be particularly pertinent to researchers and other public health professionals aiming to reduce the global burden of chronic disease. PMID:21070685

  8. A digital PCR method for identifying and quantifying adulteration of meat species in raw and processed food

    PubMed Central

    Ren, Junan; Deng, Tingting; Huang, Wensheng; Chen, Ying; Ge, Yiqiang

    2017-01-01

    Meat adulteration is a worldwide concern. In this paper, a new droplet digital PCR (ddPCR) method was developed for the quantitative determination of the presence of chicken in sheep and goat meat products. Meanwhile, a constant (multiplication factor) was introduced to transform the ratio of copy numbers to the proportion of meats. The presented ddPCR method was also proved to be more accurate (showing bias of less than 9% in the range from 5% to 80%) than real-time PCR, which has been widely used in this determination. The method exhibited good repeatability and stability in different thermal treatments and at ultra-high pressure. The relative standard deviation (RSD) values of 5% chicken content was less than 5.4% for ultra-high pressure or heat treatment. Moreover, we confirmed that different parts of meat had no effect on quantification accuracy of the ddPCR method. In contrast to real-time PCR, we examined the performance of ddPCR as a more precise, sensitive and stable analytical strategy to overcome potential problems of discrepancies in amplification efficiency discrepancy and to obtain the copy numbers directly without standard curves. The method and strategy developed in this study can be applied to quantify the presence and to confirm the absence of adulterants not only to sheep but also to other kinds of meat and meat products. PMID:28319152

  9. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.306 Spaghetti... FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY...

  10. Comparison of automated BAX polymerase chain reaction and standard culture methods for detection of Listeria monocyogenes in blue crab meat (Callinectus sapidus) and blue crab processing plants

    USDA-ARS?s Scientific Manuscript database

    This study compared the BAX Polymerase Chain Reaction method (BAX PCR) with the Standard Culture Method (SCM) for detection of L. monocytogenes in blue crab meat and crab processing plants. The aim of this study was to address this data gap. Raw crabs, finished products and environmental sponge samp...

  11. An Outline of Meat Consumption in the Indian Population - A Pilot Review

    PubMed Central

    Balachandar, Vellingiri; Lee, Sang In

    2014-01-01

    The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world’s second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society. PMID:26761289

  12. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

    PubMed Central

    Haileselassie, Mekonnen; Taddele, Habtamu; Adhana, Kelali; Kalayou, Shewit

    2013-01-01

    Objective To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. Methods A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers from the abattoir and butcher shops were interviewed through a structured questionnaire to assess their food safety knowledge. Bacterial load was assessed by serial dilution method and the major bacterial pathogens were isolated by using standard procedures. Results 15.4% of the abattoir workers had no health certificate and there was no hot water, sterilizer and cooling facility in the abattoir. 11.3% of the butchers didn't use protective clothes. There was a food safety knowledge gap within the abattoir and butcher shop workers. The mean values of bacterial load of abattoir meat, butcher shops and street meat sale was found to be 1.1×105, 5.6×105 and 4.3×106 cfu/g, respectively. The major bacterial pathogens isolated were Escherichia coli, Staphylococcus aureus and Bacillus cereus. Conclusions The study revealed that there is a reasonable gap on food safety knowledge by abattoir and butcher shop workers. The microbial profile was also higher compared to standards set by World Health Organization. Due attention should be given by the government to improve the food safety knowledge and the quality standard of meat sold in the city. PMID:23646306

  13. 7 CFR 98.100 - General.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ..., Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) COMMODITY LABORATORY TESTING PROGRAMS MEALS, READY-TO-EAT (MRE's), MEATS, AND MEAT PRODUCTS USDA Certification of Laboratories for the Testing of... specified in this subpart shall receive an AMS Science and Technology certificate to approve its analysis...

  14. 7 CFR 98.100 - General.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) COMMODITY LABORATORY TESTING PROGRAMS MEALS, READY-TO-EAT (MRE's), MEATS, AND MEAT PRODUCTS USDA Certification of Laboratories for the Testing of... specified in this subpart shall receive an AMS Science and Technology certificate to approve its analysis...

  15. 7 CFR 98.100 - General.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) COMMODITY LABORATORY TESTING PROGRAMS MEALS, READY-TO-EAT (MREs), MEATS, AND MEAT PRODUCTS USDA Certification of Laboratories for the Testing of... specified in this subpart shall receive an AMS Science and Technology certificate to approve its analysis...

  16. 7 CFR 98.100 - General.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) COMMODITY LABORATORY TESTING PROGRAMS MEALS, READY-TO-EAT (MRE's), MEATS, AND MEAT PRODUCTS USDA Certification of Laboratories for the Testing of... specified in this subpart shall receive an AMS Science and Technology certificate to approve its analysis...

  17. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

    PubMed

    Jayasena, Dinesh D; Jung, Samooel; Bae, Young Sik; Kim, Sun Hyo; Lee, Soo Kee; Lee, Jun Heon; Jo, Cheorun

    2014-07-01

    This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P < 0.05). The KNC meat lost significant amounts of all bioactive compounds during cooking (P < 0.05). Leg meat had high retention percentages of carnosine and anserine after cooking, whereas breast meat showed almost complete retention of betaine and carnitine. The results of this study provide useful and rare information regarding the presence, amounts, and determinants of endogenous bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat. © 2014 Poultry Science Association Inc.

  18. Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.

    PubMed

    Jayasena, Dinesh D; Jung, Samooel; Kim, Sun Hyo; Kim, Hyun Joo; Alahakoon, Amali U; Lee, Jun Heon; Jo, Cheorun

    2015-03-15

    In this study the effects of sex, meat cut and thermal processing on the carnosine, anserine, creatine, betaine and carnitine contents of Korean native chicken (KNC) meat were determined. Forty 1-day-old chicks (20 chicks of each sex) from a commercial KNC strain (Woorimatdag™) were reared under similar standard commercial conditions with similar diets, and ten birds of each sex were randomly selected and slaughtered at 14 weeks of age. Raw and cooked meat samples were prepared from both breast and leg meats and analyzed for the aforementioned functional compounds. Female KNCs had significantly higher betaine and creatine contents. The breast meat showed significantly higher carnosine and anserine contents, whereas the leg meat had a higher betaine and carnitine content. The content of all functional compounds was significantly depleted by thermal processing. This study confirms that KNC meat is a good source of the above-mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds. © 2014 Society of Chemical Industry.

  19. Food safety and organic meats.

    PubMed

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  20. 7 CFR 210.10 - Nutrition standards and menu planning approaches for lunches and requirements for afterschool...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... should not serve any one meat alternate or form of meat (for example, ground, diced, pieces) more than..., children in kindergarten through grade six are offered vegetables/fruits in minimum daily servings plus an...

  1. The role and functionality of Veterinary Services in food safety throughout the food chain.

    PubMed

    McKenzie, A I; Hathaway, S C

    2006-08-01

    Both national Veterinary Services and international standard-setting organisations have now embraced risk assessment as an essential tool for achieving their goals. Veterinarians have key roles in all aspects of the control of food-borne hazards of animal origin, but additional specialist skills are necessary for assessing, managing and communicating risk. Further, the deployment of Veterinary Services must reflect the multi-functional aspects of public and animal health activities. A generic risk management framework provides a systematic process whereby food safety standards and other measures are chosen and implemented on the basis of knowledge of risk and evaluation of other factors relevant to protecting human health and promoting non-discriminatory trade practices. In this context, a number of countries are exploring new administrative and structural arrangements for competent authorities. The traditional focus of veterinary involvement in food safety has been in meat hygiene at the level of the slaughterhouse. While this role continues, the emerging 'risk-based' approach to food control requires increased involvement in other segments of the meat food chain, as well as other areas such as production of milk and fish. This more extensive role requires a wider skill base and establishment of effective networks with a different range of stakeholders.

  2. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

    PubMed

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    Background : An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective : The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design : A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results : This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion : Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.

  3. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland

    PubMed Central

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    ABSTRACT Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants’ opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour. PMID:28469547

  4. Meat science from 1976: A history of the journal.

    PubMed

    Ledward, D A; Hopkins, D L

    2017-10-01

    The journal Meat Science was first published in 1976/77 and it initially comprised 4 issues per year. The first issue contained 4 papers and the first volume (4 issues) contained 27 articles, a mixture of papers and research notes. Its growth/popularity increased, and it has continued to thrive and in 2016 of the 1010 papers processed 292 were accepted. Over 90% of the papers published in the first volume were concerned with muscle biochemistry/meat properties. During the last years of the 20th century, meat products and their properties became a far larger proportion of the submissions as did those concerned with nutrition and safety. More recently there has been a resurgence of papers concerned with meat quality. Over the last 40years, the journal has reported on the major developments in meat science research and this paper will discuss both the history of the journal, and aspects of meat research as reflected in its publications. Possible future research trends are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. 40 CFR 432.11 - Special definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... minimal, if any, processing of the by-products of meat slaughtering. A simple slaughterhouse would include usually no more than two by-product processing operations such as rendering, paunch and viscera handling... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Simple Slaughterhouses § 432.11 Special...

  6. Objective assessment of knife sharpness over a working day cutting meat.

    PubMed

    Savescu, Adriana; Cuny-Guerrier, Aude; Wild, Pascal; Reno, Gilles; Aublet-Cuvelier, Agnès; Claudon, Laurent

    2018-04-01

    Knife sharpness is one of multiple factors involved in musculoskeletal disorders in industrial meat cutting. The aim of this study was to objectively evaluate, in real working situations, how knife sharpness changed over a working day cutting meat, and to analyse the impact of sharpening, steeling and meat-cutting activities on these variations. Twenty-two meat-cutting workers from three different companies participated in the study. The methods included measurements of knife sharpness in relation to real work situations and consideration of the way meat-cutting and sharpening operations were organised. Results showed that the type of meat-cutting activities, the steeling strategy adopted by the worker, including the types of tool used, and the overall organisation of the sharpening task all had a significant influence on how knife sharpness evolved over a 2-h period and over an entire working day. To improve MSD prevention, sharpening and steeling operations should not be considered as independent activities, but taken into account as a continuity of working actions. Appropriate assessment of knife sharpness by meat cutters affects how they organise meat-cutting and sharpening tasks. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Evaluation of direct saponification method for determination of cholesterol in meats.

    PubMed

    Adams, M L; Sullivan, D M; Smith, R L; Richter, E F

    1986-01-01

    A gas chromatographic (GC) method has been developed for determination of cholesterol in meats. The method involves ethanolic KOH saponification of the sample material, homogeneous-phase toluene extraction of the unsaponifiables, derivatization of cholesterol to its trimethylsilylether, and quantitation by GC-flame ionization detection using 5-alpha-cholestane as internal standard. This direct saponification method is compared with the current AOAC official method for determination of cholesterol in 20 different meat products. The direct saponification method eliminates the need for initial lipid extraction, thus offering a 30% savings in labor, and requires fewer solvents than the AOAC method. It produced comparable or slightly higher cholesterol results than the AOAC method in all meat samples examined. Precision, determined by assaying a turkey meat sample 16 times over 4 days, was excellent (CV = 1.74%). Average recovery of cholesterol added to meat samples was 99.8%.

  8. 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.

  9. 9 CFR 319.760 - Deviled ham, deviled tongue, and similar products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... similar products. 319.760 Section 319.760 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat... a semiplastic cured meat food product made from finely comminuted ham and containing condiments...

  10. 9 CFR 319.760 - Deviled ham, deviled tongue, and similar products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... similar products. 319.760 Section 319.760 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat... a semiplastic cured meat food product made from finely comminuted ham and containing condiments...

  11. 40 CFR 432.101 - Special definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... animal and poultry trimmings, bones, meat scraps, dead animals, feathers and related usable by-products... animal by-product residues used in feedstuffs. (d) Tallow means a product made from beef cattle or sheep... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY Renderers § 432.101 Special definitions. For the...

  12. 21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., or meats. 133.176 Section 133.176 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.176 Pasteurized cheese spread with... the requirements for label statement of ingredients, prescribed for pasteurized cheese spread by § 133...

  13. Design and testing of small scale fish meat bone separator useful for fish processing.

    PubMed

    Ali Muhammed, M; Manjunatha, N; Murthy, K Venkatesh; Bhaskar, N

    2015-06-01

    The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min(-1), which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h(-1) of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.

  14. The significance of sensory appeal for reduced meat consumption.

    PubMed

    Tucker, Corrina A

    2014-10-01

    Reducing meat (over-)consumption as a way to help address environmental deterioration will require a range of strategies, and any such strategies will benefit from understanding how individuals might respond to various meat consumption practices. To investigate how New Zealanders perceive such a range of practices, in this instance in vitro meat, eating nose-to-tail, entomophagy and reducing meat consumption, focus groups involving a total of 69 participants were held around the country. While it is the damaging environmental implications of intensive farming practices and the projected continuation of increasing global consumer demand for meat products that has propelled this research, when asked to consider variations on the conventional meat-centric diet common to many New Zealanders, it was the sensory appeal of the areas considered that was deemed most problematic. While an ecological rationale for considering these 'meat' alternatives was recognised and considered important by most, transforming this value into action looks far less promising given the recurrent sensory objections to consuming different protein-based foods or of reducing meat consumption. This article considers the responses of focus group participants in relation to each of the dietary practices outlined, and offers suggestions on ways to encourage a more environmentally viable diet. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. An investigation into magnetic electrolytic abrasive turning

    NASA Astrophysics Data System (ADS)

    Mahdy, M. A. M.; Ismaeial, A. L.; Aly, F. F.

    2013-07-01

    The magnetic electrolytic abrasive turning (MEAT) process as a non-traditional machining is used to obtain surface finishing like mirror. MEAT provides one of the best alternatives for producing complex shapes with good finish in advanced materials used in aircraft and aerospace industries. The improvement of machining accuracy of MEAT continues to be a major challenge for modern industry. MEAT is a hybrid machining which combines two or more processes to remove material. The present research focuses on the development of precision electrochemical turning (ECT) under the effects of magnetic field and abrasives. The effect of magnetic flux density, electrochemical conditions and abrasive parameters on finishing efficiency and surface roughness are investigated. An empirical relationship is deduced.

  16. Affective Beliefs Influence the Experience of Eating Meat

    PubMed Central

    Anderson, Eric C.; Barrett, Lisa Feldman

    2016-01-01

    People believe they experience the world objectively, but research continually demonstrates that beliefs influence perception. Emerging research indicates that beliefs influence the experience of eating. In three studies, we test whether beliefs about how animals are raised can influence the experience of eating meat. Samples of meat were paired with descriptions of animals raised on factory farms or raised on humane farms. Importantly, the meat samples in both conditions were identical. However, participants experienced the samples differently: meat paired with factory farm descriptions looked, smelled, and tasted less pleasant. Even basic properties of flavor were influenced: factory farmed samples tasted more salty and greasy. Finally, actual behavior was influenced: participants consumed less when samples were paired with factory farm descriptions. These findings demonstrate that the experience of eating is not determined solely by physical properties of stimuli—beliefs also shape experience. PMID:27556643

  17. 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.

  18. Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study

    PubMed Central

    Neumann, Carmen; Velten, Susanne; Liebert, Frank

    2018-01-01

    The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices—highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dressed yield, and pH at 20 min and 24 h post mortem. In addition, we studied the effects that 3 and 7-day storage in HiOx MAP has on the overall product physico-chemical and sensory properties. In addition to previously supported effects of HiOx MAP, we found that meat quality could be improved when Spirulina replaces 50% of the soy protein in broiler diets; however, this substitution results in a dark reddish-yellowish meat colour. On the other hand, the substitution with Hermetia larval meal results in a product that does not differ from the standard fed control group, with the exception that the breast filet has a more intense flavour that decreases over storage time. All-in-all Spirulina and Hermetia meal have the potential to replace soybean meal in broiler diets without deteriorating meat quality. PMID:29518048

  19. A Meta-Analysis of Zilpaterol and Ractopamine Effects on Feedlot Performance, Carcass Traits and Shear Strength of Meat in Cattle

    PubMed Central

    Lean, Ian J.; Thompson, John M.; Dunshea, Frank R.

    2014-01-01

    This study is a meta-analysis of the effects of the beta-agonists zilpaterol hydrochloride (ZH) and ractopamine hydrochloride (RAC) on feedlot performance, carcase characteristics of cattle and Warner Bratzler shear force (WBSF) of muscles. It was conducted to evaluate the effect of the use of these agents on beef production and meat quality and to provide data that would be useful in considerations on the effect of these agents on meat quality in Meat Standards Australia evaluations. We conducted a comprehensive literature search and study assessment using PubMed, Google Scholar, ScienceDirect, Scirus, and CAB and identification of other studies from reference lists in papers and searches. Searches were based on the key words: zilpaterol, zilmax, ractopamine, optaflexx, cattle and beef. Studies from theses obtained were included. Data were extracted from more than 50 comparisons for both agents and analysed using meta-analysis and meta-regression. Both agents markedly increased weight gain, hot carcase weight and longissimus muscle area and increased the efficiency of gain:feed. These effects were particularly large for ZH, however, fat thickness was decreased by ZH, but not RAC. Zilpaterol also markedly increased WBSF by 1.2 standard deviations and more than 0.8 kg, while RAC increased WBSF by 0.43 standard deviations and 0.2 kg. There is evidence in the ZH studies, in particular, of profound re-partitioning of nutrients from fat to protein depots. This work has provided critically needed information on the effects of ZH and RAC on production, efficiency and meat quality. PMID:25548908

  20. Decreased red meat fat consumption in New Zealand: 1995-2002.

    PubMed

    Laugesen, Murray

    2005-11-25

    To review New Zealand red meat and meat fat supply trends before and after the introduction of the Quality Mark standard. Review of trends in: per capita meat fat supply estimates from the Food and Agriculture Organization (FAO); carcase and meat cut composition reports of knife dissection and chemical analyses; the fate of fat trim; and a Lincoln College study of home-cooked and trimmed beef. Intervention From September 1997, the red meat industry's Quality Mark required trimming of beef and lamb cuts to no more than 5 mm external fat. (1) Trimming of fat from red meat before sale (supported by virtually all butchers) decreased the fat and saturated fat content of a red meat carcase by 30% (beef, -27%; lamb, -30%; tallow unchanged); by -8% in the total food supply; and by -17% across all meat. In 2002, fat comprised 7.4% of trimmed beef cuts, and 11.2% of all beef sold: cuts, mince, or sausages. In 2002, fat comprised 15.3% of lamb cuts; and 15.5% with mince included. (2) From 1995 to 2002, total saturated fat availability per capita in the food supply decreased by 19% (from 65 g to 53 g per day), mostly due to 7 g less saturated fat daily from red meat. (3) When combining effects (1) and (2), saturated fat per capita decreased: -27% in total food supply; -65% in red meat excluding tallow; -48% in red meat including tallow. In 1995 (without trimming), red meat contributed 25% of saturated fat in the total food supply whereas in 2002, red meat contributed 19% before (and 13% after) trimming. (4) Home trimming may remove an additional 27% of fat from beef steaks. Centralised meat processing, and Quality Mark labelling since 1997, ensured fat was trimmed from beef and lamb cuts, and reduced saturated fat in red meats by 30%. In 2002, mince and sausages accounted for nearly half of beef fat sold as red meat.

  1. Muscle growth and poultry meat quality issues.

    PubMed

    Petracci, Massimiliano; Cavani, Claudio

    2012-01-01

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

  2. 21 CFR 172.140 - Ethoxyquin.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... or on the uncooked fat of meat from animals except poultry. 3 parts per million in or on the uncooked liver and fat of poultry. 0.5 part per million in or on the uncooked muscle meat of animals. 0.5 part...

  3. Livestock Production in the UK in the 21(st) Century: A Perfect Storm Averted?

    PubMed

    Wathes, Christopher M; Buller, Henry; Maggs, Heather; Campbell, Madeleine L

    2013-06-26

    There is a school of thought that future demand for meat and other farm animal products is unsustainable for several reasons, including greenhouse gas emissions, especially from ruminants; standards of farm animal health and welfare, especially when farm animals are kept intensively; efficiency of conversion by livestock of solar energy into (human) food, particularly by pigs and poultry; water availability and usage for all types of agricultural production, including livestock; and human health and consumption of meat, eggs and milk. Demand for meat is forecast to rise as a result of global population growth and increasing affluence. These issues buttress an impending perfect storm of food shortages, scarce water and insufficient energy, which is likely to coincide with global population reaching about 9 billion people in 2030 (pace Beddington). This paper examines global demand for animal products, the narrative of 'sustainable intensification' and the implications of each for the future of farm animal welfare. In the UK, we suggest that, though non-ruminant farming may become unsustainable, ruminant agriculture will continue to prosper because cows, sheep and goats utilize grass and other herbage that cannot be consumed directly by humans, especially on land that is unsuitable for other purposes. However, the demand for meat and other livestock-based food is often for pork, eggs and chicken from grain-fed pigs and poultry. The consequences of such a perfect storm are beginning to be incorporated in long-term business planning by retailers and others. Nevertheless, marketing sustainable animal produce will require considerable innovation and flair in public and private policies if marketing messages are to be optimized and consumer behaviour modified.

  4. Development of on package indicator sensor for real-time monitoring of meat quality

    PubMed Central

    Shukla, Vivek; Kandeepan, G.; Vishnuraj, M. R.

    2015-01-01

    Aim: The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature. Materials and Methods: Indicator sensor was prepared using bromophenol blue (1% w/v) as indicator solution and filter paper as indicator carrier. Indicator sensor was fabricated by coating indicator solution onto carrier by centrifugation. To observe the response of indicator sensor buffalo meat was packed in polystyrene foam trays covered with PVC film and indicator sensor was attached to the inner side of packaging film. The pattern of color change in indicator sensor was monitored and compared with meat quality parameters viz. total volatile basic nitrogen, D-glucose, standard plate count and tyrosine value to correlate ability of indicator sensor for its suitability to predict the meat quality and storage life. Results: The indicator sensor changed its color from yellow to blue starting from margins during the storage period of 24 h at ambient temperature and this correlated well with changes in meat quality parameters. Conclusions: The indicator sensor can be used for real-time monitoring of meat quality as the color of indicator sensor changed from yellow to blue starting from margins when meat deteriorates with advancement of the storage period. Thus by observing the color of indicator sensor quality of meat and shelf life can be predicted. PMID:27047103

  5. Risk based meat hygiene--examples on food chain information and visual meat inspection.

    PubMed

    Ellerbroek, Lüppo

    2007-08-01

    The Regulation (EC) No. 854/2004 refers in particularly to a broad spectrum of official supervision of products of animal origin. The supervision should be based on the most current relevant information which is available. The proposal presented includes forms for implementation of Food Chain Information (FCI) as laid down in the Regulation (EC) No. 853/2004 as well as suggestions for the implementation of the visual inspection and criteria for a practical approach to assist the competent authority and the business operator. These suggestions are summarised in two forms including the FCI and practical information from the farm of origin as well as from the slaughterhouse needed for the competent authority to permit the visual meat inspection of fattening pigs. The requested information from the farm level include i.e. an animal loss rate during the fattening period and diagnostic findings of carcasses and respectively on organs of the animals during meat inspection procedure. The evaluation of findings in liver and pleura at the slaughterhouse level indicate a correlation to the general health status of the fattening conditions at farm level. The criteria developed are in principle suited for a "gold standard" of the health status of fattening pigs and the criteria may serve as practical implementation of the term Good Farming Practice in relation to consumer protection. Only for fattening pigs deriving from farms fulfilling this "gold standard" the visual meat inspection shall be permitted. It is proposed to integrate the two forms for FCI and additional information for authorisation of visual meat inspection for fattening pigs in the working document of the DG SANCO titled "Commission regulation of laying down specific rules on official controls for the inspection of meat" (SANCO/2696/2006).

  6. 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.

  7. Contributions of burner, pan, meat and salt to PM emission during grilling.

    PubMed

    Amouei Torkmahalleh, Mehdi; Ospanova, Saltanat; Baibatyrova, Aknur; Nurbay, Shynggys; Zhanakhmet, Gulaina; Shah, Dhawal

    2018-07-01

    Grilling ground beef meat was conducted in two locations at Nazarbayev University, Kazakhstan. The experiments were designed such that only particles from beef meat were isolated. A similar experimental protocol was applied at both locations. The average particle number and mass emission rates for grilling pure meat itself (excluding particles from pan and burner) were found to be 9.4 × 10 12 (SD = 7.2 × 10 12 particle min -1 and 7.6 × 10 (SD = 6.3 × 10) mg.min -1 , respectively. The PM emissions (number and mass) from the burner were found to be negligible compared to the pan and meat emissions. Ultrafine particle (UFP) concentrations from the heated pan itself were comparable to those of grilled meat. However, the particle mass concentrations from the pan itself were negligible. Approximately an hour of continuous heating resulted in zero emissions from the pan. Copyright © 2018 Elsevier Inc. All rights reserved.

  8. 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 ...

  9. 21 CFR 133.125 - Cold-pack cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... meats. 133.125 Section 133.125 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... for Specific Standardized Cheese and Related Products § 133.125 Cold-pack cheese food with fruits... label declaration of ingredients, prescribed for cold pack cheese food by § 133.124, except that: (1...

  10. The Meat and Protein Group. The Food Guide Pyramid.

    ERIC Educational Resources Information Center

    Frost, Helen

    This booklet for young children is part of a series that supports national science standards related to physical health and nutrition, describing and illustrating the importance of using the Food Guide Pyramid and eating from the meat and protein group. Colorful photographs support early readers in understanding the text. The repetition of words…

  11. Physiological effects of a pea protein isolate in gnotobiotic rats: comparison with a soybean isolate and meat.

    PubMed

    Lhoste, E F; Mouzon, B; Andrieux, C; Gueugneau, A M; Fiszlewicz, M; Corring, T; Szylit, O

    1998-01-01

    Pea proteins have been considered for the introduction into the human diet only recently. This protein source was tested on nutritional and digestive parameters in heteroxenic male Fischer rats inoculated with a human faecal microflora from a methane producer. Compared to soybean proteins, pea proteins have similar effects on the rat's endogenous and bacterial digestive patterns. Compared to the pea proteins, a diet containing a standard meat meal enhanced the pH and the production of ammonia, while a lyophilized beef meat enhanced that of urea. The diet containing the standard meat decreases short-chain fatty acids and modifies the ratio of caecal short-chain fatty acids. Both animal diets decreased the specific activities of pancreatic proteases such as chymotrypsin (EC 3.4.21.1), trypsin (EC 3.4.21.4), and carboxypeptidase A (EC 3.4.17.1) when compared to the diet containing the pea isolate. In conclusion, the whole composition of the diet, more than the origin of the dietary protein, influences the rat's digestive pattern.

  12. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation.

    PubMed

    Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

    2016-01-01

    The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.

  13. Urban consumption of meat and milk and its green and blue water footprints-Patterns in the 1980s and 2000s for Nairobi, Kenya.

    PubMed

    Bosire, Caroline K; Lannerstad, Mats; de Leeuw, Jan; Krol, Maarten S; Ogutu, Joseph O; Ochungo, Pamela A; Hoekstra, Arjen Y

    2017-02-01

    Various studies show that the developing world experiences and will continue to experience a rise in consumption of animal proteins, particularly in cities, as a result of continued urbanization and income growth. Given the relatively large water footprint (WF) of animal products, this trend is likely to increase the pressure on already scarce water resources. We estimate, analyse and interpret the changes in consumption of meat and milk between the 1980s and 2000s for three income classes in Nairobi, the ratio of domestic production to imports, and the WF (the volume of freshwater consumed) to produce these commodities in Kenya and abroad. Nairobi's middle-income class grew much faster than the overall population. In addition, milk consumption per capita by the middle-income group grew faster than for the city's population as a whole. Contrary to expectation, average meat consumption per capita across all income groups in Nairobi declined by 11%. Nevertheless, total meat consumption increased by a factor 2.2 as a result of population growth, while total milk consumption grew by a factor 5. As a result, the total WF of meat consumption increased by a factor 2.3 and the total WF of milk consumption by a factor 4.2. The increase in milk consumption was met by increased domestic production, whereas the growth in meat consumption was partly met through imports and an enlargement of the footprint in the countries neighbouring Kenya. A likely future rise in the consumption of meat and milk in Nairobi will further enlarge the city's WF. Given Kenya's looming blue water scarcity, it is anticipated that this WF will increasingly spill over the borders of the country. Accordingly, policies aimed at meeting the rise in demand for meat and milk should consider the associated environmental constraints and the economic implications both nationally and internationally. Copyright © 2016 Elsevier B.V. All rights reserved.

  14. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

    PubMed Central

    Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

    2016-01-01

    ABSTRACT The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products. PMID:26743589

  15. Respiratory effects of work in retail food stores. III. Pulmonary function findings.

    PubMed

    Wegman, D H; Eisen, E A; Smith, T J; Greaves, I A; Fine, L J

    1987-06-01

    Findings are reported from a prospective morbidity study which examined the effects on pulmonary function associated with the particulate and gaseous air contaminants to which retail food store workers are exposed. A total of 685 supermarket employees (including meat wrappers, meat cutters and store clerks) performed standard ventilatory function tests [forced expiratory volume in 1 s (FEV1.0) and forced vital capacity (FVC)] during a base-line survey. Those available four years later (305) were resurveyed in a similar manner. A suggestive chronic effect on pulmonary function was shown in those with high cumulative exposures and allergic history. Among those workers who had continuous exposure to air contaminants in settings with "hot-wire" plastic wrap film cutters the annual rates of change in FEV1.0 and FVC were twice as great as the changes found among comparable workers who were not exposed to fumes from wrapping film. Those who switched from the "hot-wire" to the "cool-rod" cutters during the course of the follow-up had intermediate rates of change in lung function.

  16. Results of an interlaboratory method performance study for the size determination and quantification of silver nanoparticles in chicken meat by single-particle inductively coupled plasma mass spectrometry (sp-ICP-MS).

    PubMed

    Weigel, Stefan; Peters, Ruud; Loeschner, Katrin; Grombe, Ringo; Linsinger, Thomas P J

    2017-08-01

    Single-particle inductively coupled plasma mass spectrometry (sp-ICP-MS) promises fast and selective determination of nanoparticle size and number concentrations. While several studies on practical applications have been published, data on formal, especially interlaboratory validation of sp-ICP-MS, is sparse. An international interlaboratory study was organized to determine repeatability and reproducibility of the determination of the median particle size and particle number concentration of Ag nanoparticles (AgNPs) in chicken meat. Ten laboratories from the European Union, the USA, and Canada determined particle size and particle number concentration of two chicken meat homogenates spiked with polyvinylpyrrolidone (PVP)-stabilized AgNPs. For the determination of the median particle diameter, repeatability standard deviations of 2 and 5% were determined, and reproducibility standard deviations were 15 and 25%, respectively. The equivalent median diameter itself was approximately 60% larger than the diameter of the particles in the spiking solution. Determination of the particle number concentration was significantly less precise, with repeatability standard deviations of 7 and 18% and reproducibility standard deviations of 70 and 90%.

  17. 76 FR 24713 - Cooperative Inspection Programs: Interstate Shipment of Meat and Poultry Products

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-02

    ...The Food Safety and Inspection Service (FSIS) is amending the Federal meat and poultry products inspection regulations to establish a new voluntary cooperative program under which State-inspected establishments with 25 or fewer employees will be eligible to ship meat and poultry products in interstate commerce. In participating States, State-inspected establishments selected to take part in this program will be required to comply with all Federal standards under the Federal Meat Inspection Act (FMIA) and the Poultry Products Inspection Act (PPIA). These establishments will receive inspection services from State inspection personnel that have been trained in the enforcement of the FMIA and PPIA. Meat and poultry products produced under the program that have been inspected and passed by designated State personnel will bear an official Federal mark of inspection and will be permitted to be distributed in interstate commerce. FSIS will provide oversight and enforcement of the program.

  18. Stable isotope evidence of meat eating and hunting specialization in adult male chimpanzees

    PubMed Central

    Fahy, Geraldine E.; Richards, Michael; Riedel, Julia; Hublin, Jean-Jacques; Boesch, Christophe

    2013-01-01

    Observations of hunting and meat eating in our closest living relatives, chimpanzees (Pan troglodytes), suggest that among primates, regular inclusion of meat in the diet is not a characteristic unique to Homo. Wild chimpanzees are known to consume vertebrate meat, but its actual dietary contribution is, depending on the study population, often either unknown or minimal. Constraints on continual direct observation throughout the entire hunting season mean that behavioral observations are limited in their ability to accurately quantify meat consumption. Here we present direct stable isotope evidence supporting behavioral observations of frequent meat eating among wild adult male chimpanzees (Pan troglodytes verus) in Taï National Park, Côte d’Ivoire. Meat eating among some of the male chimpanzees is significant enough to result in a marked isotope signal detectable on a short-term basis in their hair keratin and long-term in their bone collagen. Although both adult males and females and juveniles derive their dietary protein largely from daily fruit and seasonal nut consumption, our data indicate that some adult males also derive a large amount of dietary protein from hunted meat. Our results reinforce behavioral observations of male-dominated hunting and meat eating in adult Taï chimpanzees, suggesting that sex differences in food acquisition and consumption may have persisted throughout hominin evolution, rather than being a recent development in the human lineage. PMID:23530185

  19. 21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., or meats. 133.168 Section 133.168 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.168 Pasteurized blended cheese with... § 133.167, except that: (1) Its moisture content may be 1 percent more, and the milk fat content of its...

  20. 21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., or meats. 133.170 Section 133.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with... by § 133.169, except that: (1) Its moisture content may be 1 percent more, and the milk fat content...

  1. 21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., vegetables, or meats. 133.180 Section 133.180 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread... spread by § 133.179, except that: (1) It contains one or any mixture of two or more of the following: Any...

  2. 21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., vegetables, or meats. 133.174 Section 133.174 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food... cheese food by § 133.173, except that: (1) Its milk fat content is not less than 22 percent. (2) It...

  3. Comparison of quality attributes of buffalo meat curry at different storage temperature.

    PubMed

    Kandeepan, Gurunathan; Anjaneyulu, Anne Seet Ram; Kondaiah, Napa; Mendiratta, Sanjod Kumar

    2011-01-01

    The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.

  4. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

    PubMed

    Jayasena, Dinesh D; Jung, Samooel; Kim, Hyun Joo; Yong, Hae In; Nam, Ki Chang; Jo, Cheorun

    2015-08-01

    The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat. © 2015 Poultry Science Association Inc.

  5. Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective.

    PubMed

    Lana, Alessandro; Zolla, Lello

    2016-09-16

    Muscle has to undergo a number of biochemical changes to become the final product, and, once become meat, needs to develop the proper organoleptic peculiarities, including tenderness. Tenderness depends on multiple factors, intervening throughout the production chain, from animal's birth till the end of meat aging. Given the striking number of variables, it is not an exaggeration to affirm that meat coming from each individual is a 'unique' meat. So, the process of meat tenderization follows different paths; meat derived from different animals shows its own evolution, but underneath the wide variability, all these individual developments follow a standard template: in other words, there are some boundaries that limit the possible variations. This review wants to give a comprehensive idea of the concept of meat tenderness, in particular focusing on the two protein classes that are among the most important direct responsibles for tenderization: sarcomeric proteins and proteolytic enzymes. We will review the most recent and significant data acquired on each protein, pointing the attention on the results collected by means of the 'omics' technologies, and underlining the possible role of markers in the frame of meat tenderness. Our review discusses the evidences collected by means of the 'omics' technologies about the proteolytic mechanisms that act in the muscle-to-meat conversion process, leading the muscle to reach the acceptable tenderness of the eatable meat. We consider the proteolytic enzymes and their substrate individually, summarizing the most significant data from the omic approach, and discussing their possible role of marker of tenderness. Copyright © 2016 Elsevier B.V. All rights reserved.

  6. Potential of the polymer poly-[2-(tert-butylamino) methylstyrene] as antimicrobial packaging material for meat products.

    PubMed

    Dohlen, S; Braun, C; Brodkorb, F; Fischer, B; Ilg, Y; Kalbfleisch, K; Lorenz, R; Robers, O; Kreyenschmidt, M; Kreyenschmidt, J

    2016-10-01

    The objective of the study was to investigate the antimicrobial potential of a new SAM(®) polymer poly(TBAMS) as packaging material for meat products. The influence of temperature, time and product factors on the antimicrobial activity of poly(TBAMS) against different bacteria was determined using a modified test method based on the Japanese Industrial Standard 2801:2000. Results showed a significant reduction in bacterial counts on poly(TBAMS) compared with the reference material of several meat-specific micro-organisms after 24 h at 7°C. Bacterial counts of Staphylococcus aureus, Listeria monocytogenes, Lactobacillus spp., Brochothrix thermosphacta and Escherichia coli were reduced by >4·0 log10  units. Pseudomonas fluorescens was less sensitive to poly(TBAMS) within 24 h between 2 and 7°C. Prolonging the storage time to 48 h, however, resulted in an increased reduction rate. Furthermore, antimicrobial activity was also observed if meat components in the form of meat extract, meat juice or bovine serum albumin protein were present. Antimicrobial activity was also achieved if inoculated with mixed cultures. Poly(TBAMS) showed antimicrobial properties under conditions typical for meat supply chains. Poly(TBAMS) bears a high potential to increase safety and shelf life of meat products. © 2016 The Society for Applied Microbiology.

  7. 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.

  8. 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

  9. Muscle Growth and Poultry Meat Quality Issues

    PubMed Central

    Petracci, Massimiliano; Cavani, Claudio

    2011-01-01

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

  10. Peptide biomarkers as a way to determine meat authenticity.

    PubMed

    Sentandreu, Miguel Angel; Sentandreu, Enrique

    2011-11-01

    Meat fraud implies many illegal procedures affecting the composition of meat and meat products, something that is commonly done with the aim to increase profit. These practices need to be controlled by legal authorities by means of robust, accurate and sensitive methodologies capable to assure that fraudulent or accidental mislabelling does not arise. Common strategies traditionally used to assess meat authenticity have been based on methods such as chemometric analysis of a large set of data analysis, immunoassays or DNA analysis. The identification of peptide biomarkers specific of a particular meat species, tissue or ingredient by proteomic technologies constitutes an interesting and promising alternative to existing methodologies due to its high discriminating power, robustness and sensitivity. The possibility to develop standardized protein extraction protocols, together with the considerably higher resistance of peptide sequences to food processing as compared to DNA sequences, would overcome some of the limitations currently existing for quantitative determinations of highly processed food samples. The use of routine mass spectrometry equipment would make the technology suitable for control laboratories. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Determination of pork quality attributes using hyperspectral imaging technique

    NASA Astrophysics Data System (ADS)

    Qiao, Jun; Wang, Ning; Ngadi, M. O.; Gunenc, Aynur

    2005-11-01

    Meat grading has always been a research topic because of large variations among meat products. Many subjective assessment methods with poor repeatability and tedious procedures are still widely used in meat industry. In this study, a hyperspectral-imaging-based technique was developed to achieve fast, accurate, and objective determination of pork quality attributes. The system was able to extract the spectral and spatial characteristics for simultaneous determination of drip loss and pH in pork meat. Two sets of six significant feature wavelengths were selected for predicting the drip loss (590, 645, 721, 752, 803 and 850 nm) and pH (430, 448, 470, 890, 980 and 999 nm). Two feed-forward neural network models were developed. The results showed that the correlation coefficient (r) between the predicted and actual drip loss and pH were 0.71, and 0.58, respectively, by Model 1 and 0.80 for drip loss and 0.67 for pH by Model 2. The color levels of meat samples were also mapped successfully based on a digitalized Meat Color Standard.

  12. Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review.

    PubMed

    Xiong, Zhenjie; Sun, Da-Wen; Pu, Hongbin; Gao, Wenhong; Dai, Qiong

    2017-03-04

    With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms.

  13. Comparison of amino acid digestibility coefficients for soybean meal, canola meal, fish meal, and meat and bone meal among 3 different bioassays

    USDA-ARS?s Scientific Manuscript database

    The objective of this study was to determine amino acid digestibility of 4 feedstuffs [soybean meal (SBM), canola meal, fish meal, and meat and bone meal (MBM)] using the precision-fed cecectomized rooster assay (PFR), the standardized ileal assay (SIAAD), and a newly developed precision-fed ileal b...

  14. 5 CFR 1315.4 - Prompt payment standards and required notices to vendors.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... the property or services before the seventh day in which case the acceptance date shall substitute for... ends shall substitute for the seventh day after the delivery date; (2) On the date placed on the... meat, meat food products, as defined in Section 2(a)(3) of the Packers and Stockyard Act of 1921 (7 U.S...

  15. 5 CFR 1315.4 - Prompt payment standards and required notices to vendors.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... the property or services before the seventh day in which case the acceptance date shall substitute for... ends shall substitute for the seventh day after the delivery date; (2) On the date placed on the... meat, meat food products, as defined in Section 2(a)(3) of the Packers and Stockyard Act of 1921 (7 U.S...

  16. 5 CFR 1315.4 - Prompt payment standards and required notices to vendors.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... the property or services before the seventh day in which case the acceptance date shall substitute for... ends shall substitute for the seventh day after the delivery date; (2) On the date placed on the... meat, meat food products, as defined in Section 2(a)(3) of the Packers and Stockyard Act of 1921 (7 U.S...

  17. Food safety knowledge, attitude and practices of meat handler in abattoir and retail meat shops of Jigjiga Town, Ethiopia.

    PubMed

    Tegegne, H A; Phyo, H W W

    2017-12-01

    A cross-sectional survey was carried out among 91 meat handlers by using structured questionnaire to determine the food safety knowledge, attitude and practices in abattoir and retail meat shops of Jigjiga Town. The result shows that majority of the meat handlers were illiterate (30.8%) and primary school leaver (52.7%), and no one went through any food safety training except one meat inspector. The food-handlers' knowledge and safety practices were below acceptable level with the mean score of 13.12 ± 2.33 and 7.7 ± 2.1 respectively. Only few respondents knew about Staphylococcus aureus (3.3% correct answer), hepatitis A virus (19.8% correct answer), and E. coli (5.5% correct answer) as food borne pathogens. About 64% of meat handlers have good attitude about safety of food with mean of total score 14.4 ± 2. All respondents answer correctly questions about proper meat handling and hand washing but they did not translate into strict food hygiene practices. Chi2 analysis testing for the association between knowledge, attitude and practices did not show any significant association. It may be due to meat handlers' below acceptable level safety practices regardless of sociodemographic characteristics, knowledge and attitude. However, there was strong association between level of education and knowledge, and knowledge and hand washing (p < 0.05). There was also association between age and knowledge though it was not statistically significant. Thus, continuous education and hands on training for meat handlers that can enhance good safety practices through better understanding and positive attitude.

  18. Food safety knowledge, attitude and practices of meat handler in abattoir and retail meat shops of Jigjiga Town, Ethiopia

    PubMed Central

    TEGEGNE, H.A.; PHYO, H.W.W.

    2017-01-01

    Summary A cross-sectional survey was carried out among 91 meat handlers by using structured questionnaire to determine the food safety knowledge, attitude and practices in abattoir and retail meat shops of Jigjiga Town. The result shows that majority of the meat handlers were illiterate (30.8%) and primary school leaver (52.7%), and no one went through any food safety training except one meat inspector. The food-handlers’ knowledge and safety practices were below acceptable level with the mean score of 13.12 ± 2.33 and 7.7 ± 2.1 respectively. Only few respondents knew about Staphylococcus aureus (3.3% correct answer), hepatitis A virus (19.8% correct answer), and E. coli (5.5% correct answer) as food borne pathogens. About 64% of meat handlers have good attitude about safety of food with mean of total score 14.4 ± 2. All respondents answer correctly questions about proper meat handling and hand washing but they did not translate into strict food hygiene practices. Chi2 analysis testing for the association between knowledge, attitude and practices did not show any significant association. It may be due to meat handlers’ below acceptable level safety practices regardless of sociodemographic characteristics, knowledge and attitude. However, there was strong association between level of education and knowledge, and knowledge and hand washing (p < 0.05). There was also association between age and knowledge though it was not statistically significant. Thus, continuous education and hands on training for meat handlers that can enhance good safety practices through better understanding and positive attitude. PMID:29707664

  19. Red meat intake may increase the risk of colon cancer in Japanese, a population with relatively low red meat consumption.

    PubMed

    Takachi, Ribeka; Tsubono, Yoshitaka; Baba, Keisuke; Inoue, Manami; Sasazuki, Shizuka; Iwasaki, Motoki; Tsugane, Shoichiro

    2011-01-01

    Asian populations have changed from traditional to Westernized diets, with increased red meat intake. They are suggested to be particularly susceptible to the adverse effects of red meat on the development of colorectal cancers, however, few prospective studies of this putative link have been conducted. We examined associations between the consumption of red and processed meat and the risk of subsite-specific colorectal cancer by gender in a large Japanese cohort. During 1995-1998, a validated food frequency questionnaire was administered to 80,658 men and women aged 45-74 years. During 758,116 person-years of follow-up until the end of 2006, 1,145 cases of colorectal cancer were identified. Higher consumption of red meat was significantly associated with a higher risk of colon cancer among women [multivariate hazard ratios (95%CIs) for the highest versus lowest quintiles (HR): 1.48 (1.01, 2.17; trend p=0.03)], as was higher consumption of total meat among men [HR=1.44 (1.06, 1.98; trend p=0.07)]. By site, these positive associations were found for the risk of proximal colon cancer among women and for distal colon cancer among men. No association was found between the consumption of processed meat and risk of either colon or rectal cancer. In conclusion, red meat intake may modestly increase the risk of colon cancer in middle-aged Japanese, although the highest quintile of red meat consumption could be considered moderate by Western standards.

  20. The association of diet and thrombotic risk factors in healthy male vegetarians and meat-eaters.

    PubMed

    Li, D; Sinclair, A; Mann, N; Turner, A; Ball, M; Kelly, F; Abedin, L; Wilson, A

    1999-08-01

    The aim of this study was to assess thrombosis tendency in subjects who were habitual meat-eaters compared with those who were habitual vegetarians. Cross-sectional comparison of habitual meat-eaters and habitual vegetarians. Free living subjects. One hundred and thirty-nine healthy male subjects (vegans n = 18, ovolacto vegetarians n = 43, moderate-meat-eaters n = 60 and high-meat-eaters n = 18) aged 20-55 y who were recruited in Melbourne. Dietary intake was assessed using a semi-quantitative Food Frequency Questionnaire. The parameters of thrombosis were measured by standard methods. Saturated fat and cholesterol intakes were significantly higher and polyunsaturated fat (PUFA) was significantly lower in the meat-eaters compared with vegetarians. In the meat-eaters, the platelet phospholipids AA levels were significantly higher than in the vegetarians, but there was no increase in ex vivo platelet aggregation and plasma 11-dehydro thromboxane B2 levels. Vegetarians, especially the vegans, had a significantly increased mean collagen and ADP stimulated ex vivo whole blood platelet aggregation compared with meat-eaters. The vegan group had a significantly higher mean platelet volume than the other three dietary groups. However, meat-eaters had a significantly higher cluster of cardiovascular risk factors compared with vegetarians, including increased body mass index, waist to hip ratio, plasma total cholesterol (TC), triacylglycerol and LDL-C levels, ratio of TC/HDL-C and LDL-C/HDL-C and plasma factor VII activity. Consumption of meat is not associated with an increased platelet aggregation compared with vegetarian subjects.

  1. Genetic Characterization of Staphylococcus aureus Isolated from Retail Meat in Riyadh, Saudi Arabia.

    PubMed

    Raji, Muhabat A; Garaween, Ghada; Ehricht, Ralf; Monecke, Stefan; Shibl, Atef M; Senok, Abiola

    2016-01-01

    Limited data exist from the Gulf Cooperation Council states on the prevalence and population dynamics of Staphylococcus aureus colonizing livestock or contaminating retail meat. This study was designed to determine the presence and genetic characteristics of Staphylococcus aureus isolated from raw retail meat sold in Riyadh, Saudi Arabia. Over a period of 9 months, different raw retail meat types were aseptically processed using the double broth enrichment technique, characteristic colonies from chromogenic and mannitol salt agar were further identified using conventional methods. Susceptibility to 9 antibiotics was determined using the disc diffusion technique. Interpretation of inhibition zone was done according to Clinical and Laboratory Standards Institute guidelines. Molecular characterization was carried out using the StaphyType DNA microarray technology. Twenty-five meat samples yielded Staphylococcus aureus isolates. Camel meat had the highest contamination rate with Methicillin resistant Staphylococcus aureus (MRSA) (20%) and Methicillin susceptible Staphylococcus aureus (28%), while poultry meat had the least contamination rate with MRSA (4%). The MRSA isolates were grouped into 4 clonal complexes (CCs) namely CC1-MRSA-IV/SCCfus (n = 2), CC15-MRSA-V/SCCfus (n = 4), CC80-MRSA-IV/PVL+ (n = 5), and CC88-MRSA-IV/PVL+ (n = 2). All CC15-MRSA-V/SCCfus isolates were obtained from camel meat. This is the first study to demonstrate the novel CC15-MRSA-V/SCCfus in retail camel meat. We recommend that surveillance studies should be incorporated in public health and food hygiene programs.

  2. Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.

    PubMed

    Jayasena, Dinesh D; Kim, Sun Hyo; Lee, Hyun Jung; Jung, Samooel; Lee, Jun Heon; Park, Hee Bok; Jo, Cheorun

    2014-12-01

    This study was aimed at comparing the taste-related compound content in the breast and leg meat from 100-d-old Korean native chickens (KNC-100) and 32-d-old commercial broilers (CB-32) and determining the changes in these compounds during cooking. Cocks from certified meat-type commercial broiler (Ross) and Korean native chicken (Woorimatdag) strains were raised under similar standard commercial conditions, and a total of 10 birds from each breed were slaughtered at 32 and 100 d of age, which represents their market ages, respectively. Raw and cooked meat samples were prepared separately from the breast and leg and analyzed. The KNC-100 showed significantly higher concentrations of inosine 5'-monophosphate, reducing sugars, glutamic acid, linoleic acid, arachidonic acid, and docosahexaenoic acid than CB-32 did. Additionally, significantly higher inosine 5'-monophosphate, cysteine, arachidonic acid, and docosahexaenoic acid concentrations were observed in the breast meat, whereas the leg meat had higher concentration of glutamic acid, oleic acid, and linoleic acid (P < 0.05). Significant depletions in the concentration of all taste-related compounds occurred during the cooking process, except oleic and linoleic acids. We suggest that the higher levels of taste-related compounds present in KNC-100 meat compared with CB-32 meat may result in the unique taste of the former meat, as has been previously reported. In addition, the results of this study may provide useful information for selection and breeding programs. ©2014 Poultry Science Association Inc.

  3. PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products.

    PubMed

    Dorn-In, Samart; Hölzel, Christina S; Janke, Tobias; Schwaiger, Karin; Balsliemke, Joachim; Bauer, Johann

    2013-03-01

    Food processing of spoiled meat is prohibited by law, since it is a deception and does not comply with food safety aspects. In general, spoilage of meat is mostly caused by bacteria. However, a high contamination level of fungi could be also found in some meat or meat products with certain preserving conditions. In case that unhygienic meat is used to produce heat processed products, the microorganisms will be deactivated by heat, so that they cannot be detected by a standard cultivation method. Therefore, this study aimed to develop and apply a molecular biological method--polymerase chain reaction and single strand conformation polymorphism (PCR-SSCP)--to reconstruct the original fungal flora of heat processed meat. Twenty primer pairs were tested for their specificity for fungal DNA. Since none of them fully complied with all study criteria (such as high specificity and sensitivity for fungal DNA; suitability of the products for PCR-SSCP) in the matrix "meat", we designed a new reverse primer, ITS5.8R. The primer pair ITS1/ITS5.8R amplified DNA from all tested fungal species, but not DNA from meat-producing animals or from ingredients of plant origin (spices). For the final test, 32 DNA bands in acrylamide gel from 15 meat products and 1 soy sauce were sequenced-all originating from fungal species, which were, in other studies, reported to contaminate meat e.g. Alternaria alternata, Aureobasidium pullulans, Candida rugosa, C. tropicalis, C. zeylanoides, Eurotium amstelodami and Pichia membranifaciens, and/or spices such as Botrytis aclada, Guignardia mangiferae, Itersonilia perplexans, Lasiodiplodia theobromae, Lewia infectoria, Neofusicoccum parvum and Pleospora herbarum. This confirms the suitability of PCR-SSCP to specifically detect fungal DNA in heat processed meat products, and thus provides an overview of fungal species contaminating raw material such as meat and spices. Copyright © 2013 Elsevier B.V. All rights reserved.

  4. 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.

  5. Positive effect of mushrooms substituted for meat on body weight, body composition, and health parameters. A 1-year randomized clinical trial.

    PubMed

    Poddar, Kavita H; Ames, Meghan; Hsin-Jen, Chen; Feeney, Mary Jo; Wang, Youfa; Cheskin, Lawrence J

    2013-12-01

    Reducing energy density (ED) of the diet is an important strategy for controlling obesity. This 1-year, randomized clinical trial examined the effect of substituting mushrooms for red meat ('mushroom diet'), compared to a standard diet ('meat diet'), on weight loss and maintenance among 73 obese adults (64 women, 9 men). The subjects completed anthropometric measurements and 7-day food records four times during a standardized weight loss and maintenance regimen. At the end of the 1-year trial, compared to participants on the standard diet, participants on the mushroom diet (n=36) reported lower intakes of energy (mean ± [SE]=-123 ± 113 kcals) and fat (-4.25 ± 6.88 g), lost more pounds and percentage body weight (-7.03 ± 3.34 lbs, 3.6%), achieved lower body mass index (-1.53 ± 0.36), waist circumference (-2.6 ± 3.5 in.) and percent total body fat (-0.85 ± 0.53), and had lower systolic and diastolic pressure (-7.9 and -2.5 mmHg); their lipid profile and inflammatory markers also improved. After initial weight loss, subjects following the mushroom diet maintained that loss well. Those who completed the full 12-month trial still weighed a mean of 7 lbs less than baseline. Thus, encouraging adults to substitute mushrooms for red meat was a useful strategy for enhancing weight loss, weight maintenance, and health parameters. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Comparison of wheat- versus corn-based dried distillers' grains with solubles on meat quality of feedlot cattle.

    PubMed

    Aldai, N; Aalhus, J L; Dugan, M E R; Robertson, W M; McAllister, T A; Walter, L J; McKinnon, J J

    2010-03-01

    A considerable amount of information has been generated on the feeding value and impact of corn dried distillers' grains with solubles (DDGS) on meat quality, whereas little is known about the effects of wheat DDGS on meat quality, and no direct comparison of these two sources of DDGS has been completed. The current study was conducted to examine the objective and subjective carcass and meat quality traits of cattle fed diets containing corn or wheat (20% or 40%) DDGS (DM basis) as compared to a standard barley-based finishing diet (control). In general, meat obtained from animals fed the barley-based control diet was slightly darker in colour (lower chroma and hue at 24 h, P<0.01) and less tender (highest proportion of tough shears at 2 d and lowest proportion of tender shears at 20 d). Meat from corn DDGS was rated as more tender and palatable than control samples (P<0.05), and 20% corn samples were rated better for beef flavour intensity (P<0.01) and desirability (P<0.05) than 40% corn DDGS samples. In contrast, meat from steers fed wheat DDGS showed intermediate characteristics between steers fed control and corn DDGS diets. Hence, feeding wheat DDGS had no negative effects, and feeding corn DDGS had some positive effects on meat quality characteristics of beef. Crown Copyright 2009. Published by Elsevier Ltd. All rights reserved.

  7. 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.

  8. Consumption of red and processed meat and refined grains for 4weeks decreases insulin sensitivity in insulin-resistant adults: A randomized crossover study.

    PubMed

    Kim, Yoona; Keogh, Jennifer B; Clifton, Peter M

    2017-03-01

    Red and processed meat and refined grains are associated with an increased risk of type 2 diabetes. Interventions are limited. We hypothesized that a diet high in red and processed meat and refined grains (HMD) would decrease insulin sensitivity compared to a diet high in whole grains, nuts, dairy and legumes with no red meat (HWD). Forty-nine subjects without diabetes [15 men and 34 women, age, 35.6±15.7 years, body mass index (BMI), 27±5.9kg/m 2 ] underwent two 4-week weight-stable dietary interventions in a randomized crossover design. The insulin sensitivity index (ISI) was calculated from the last 30min of a continuous low-dose insulin (25mU/kg·h) and glucose (4mg/kg·min) infusion test (LDIGIT 120-150min ) at the end of each diet. The population fell into two very discrete groups: those with a very low insulin response in the LDIGIT 120-150min on HMD (Group 1<56pmol/L, n=24), and those with relatively normal insulin responses (Group 2>56pmol/L, n=25). Group 2 had significantly higher insulin concentrations [(median and interquartile range) 153, 180 for HMD vs. 123, 149pmol/L for HWD; P=0.019] and glucose concentrations [(mean±standard deviation) 7.4±1.3 for HMD vs.6.7±1.2mmol/L for HWD; P=0.05], resulting in a significantly decreased ISI [(median and interquartile range) 21.1, 34.2 for HMD vs. 31.6, 39.4 for HWD; P=0.014] compared to HWD. Log ISI after HMD was significantly correlated with BMI (r=-0.5; P=0.009), fat mass (r=-0.55; P=0.004) and self-reported activity levels (r=-0.45; P=0.024). A dietary pattern high in red and processed meat and refined grains decreased insulin sensitivity compared to a dietary pattern high in whole grains, nuts, dairy products and legumes only in relatively insulin-resistant adults. Copyright © 2016 Elsevier Inc. All rights reserved.

  9. Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China.

    PubMed

    Huang, Huiting; Gao, Lirong; Zheng, Minghui; Li, Jingguang; Zhang, Lei; Wu, Yongning; Wang, Runhua; Xia, Dan; Qiao, Lin; Cui, Lili; Su, Guijin; Liu, Wenbin; Liu, Guorui

    2018-02-01

    Food intake is one of the main pathways of human exposure to chlorinated paraffins (CPs). This study assessed the dietary exposure for the general Chinese population to short-chain chlorinated paraffin (SCCPs) and medium-chain chlorinated paraffins (MCCPs) through meat and meat products. Twenty samples of meat and meat products from 20 Chinese provinces were collected in 2011. As the sampling sites covered about two-thirds of the Chinese population, the meat samples were considered to be representative of the true characteristics of CPs contamination in Chinese meat products. The concentrations of SCCPs and MCCPs in the meat samples were measured using the comprehensive two-dimensional gas chromatography electron capture negative ionization high-resolution time-of-flight mass spectrometry method. Forty-eight SCCP and MCCP homolog groups were detected in the meat samples. The mean SCCP and MCCP concentrations in all meat samples were 129 ± 4.1 ng g -1 wet weight and 5.7 ± 0.59 ng g -1 wet weight, respectively. The concentrations of SCCPs and MCCPs varied in samples from different provinces. The geographical distribution of CP concentrations was similar to the distribution of CPs manufacturing plants in China. The most abundant groups of SCCPs in all samples were C 10-11 Cl 6-7 , and the most abundant groups of MCCPs in most samples were C 14 Cl 7-8 . The possible sources of SCCPs and MCCPs in meat and meat products might be CP-42 and CP-52. The 50th percentile estimated daily intakes of SCCPs and MCCPs through meat consumption for a "standard" Chinese adult male were 0.13 and 0.0047 μg kg -1 bw d -1 , respectively, both much lower than the tolerable daily intakes (TDIs) for SCCPs and MCCPs. This preliminary risk assessment has indicated that the indirect exposure of SCCPs and MCCPs through meat consumption does not pose significant risk to human health in China. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

    PubMed

    Odland, D; Davis, C

    1982-08-01

    Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

  11. 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.

  12. 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.

  13. A prospective study of meat and fat intake in relation to small intestinal cancer.

    PubMed

    Cross, Amanda J; Leitzmann, Michael F; Subar, Amy F; Thompson, Frances E; Hollenbeck, Albert R; Schatzkin, Arthur

    2008-11-15

    Diets high in red and processed meats are associated with carcinogenesis of the large intestine, but no prospective study has examined meat and fat intake in relation to cancer of the small intestine. We prospectively investigated meat and fat intakes, estimated from a food frequency questionnaire, in relation to small intestinal cancer among half a million men and women enrolled in the NIH-AARP Diet and Health Study. We used Cox proportional hazards regression to estimate hazard ratios (HR) and 95% confidence intervals (95% CI). During up to 8 years of follow-up, 60 adenocarcinomas and 80 carcinoid tumors of the small intestine were diagnosed. Despite slightly elevated HRs for red meat, there were no clear associations for red or processed meat intake and either adenocarcinoma or carcinoid tumors of the small intestine. In contrast, we noted a markedly elevated risk for carcinoid tumors of the small intestine with saturated fat intake in both the categorical (highest versus lowest tertile: HR, 3.18; 95% CI, 1.62-6.25) and continuous data (HR, 3.72; 95% CI, 1.79-7.74 for each 10-g increase in intake per 1,000 kcal). Our findings suggest that the positive associations for meat intake reported in previous case-control studies may partly be explained by saturated fat intake.

  14. Natural Flavorings on Meat and Poultry Labels

    MedlinePlus

    ... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Flavorings on Meat and Poultry Labels Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

  15. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

    PubMed Central

    Irshad, A.; Sharma, B. D.; Ahmed, S. R.; Talukder, S.; Malav, O. P.; Kumar, Ashish

    2016-01-01

    Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Materials and Methods: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Results: Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. Conclusions: The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium. PMID:27051201

  16. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

    PubMed

    Irshad, A; Sharma, B D; Ahmed, S R; Talukder, S; Malav, O P; Kumar, Ashish

    2016-02-01

    The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

  17. Dietary conjugated linoleic acid alters oxidative stability and alleviates plasma cholesterol content in meat of broiler chickens.

    PubMed

    Kumari Ramiah, Suriya; Meng, Goh Yong; Ebrahimi, Mahdi

    2014-01-01

    This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4 °C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P < 0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P < 0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P < 0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P < 0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P < 0.05).

  18. Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens

    PubMed Central

    Kumari Ramiah, Suriya; Meng, Goh Yong

    2014-01-01

    This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4°C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P < 0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P < 0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P < 0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P < 0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P < 0.05). PMID:25386625

  19. Raw food diets in companion animals: A critical review

    PubMed Central

    Schlesinger, Daniel P.; Joffe, Daniel J.

    2011-01-01

    Feeding of raw meat-based diets to pets has become an increasingly popular trend amongst pet owners. Owners, who desire to provide the best for their pets, seek veterinary opinions about food options. This paper reviews and applies standards of evidence-based medicine to grade the available scientific literature that addresses the nutritional benefits or risks, infectious disease risks, and public health implications of raw, meat-based pet diets. Although there is a lack of large cohort studies to evaluate risk or benefit of raw meat diets fed to pets, there is enough evidence to compel veterinarians to discuss human health implications of these diets with owners. PMID:21461207

  20. Meat and milk compositions of bovine clones

    PubMed Central

    Tian, X. Cindy; Kubota, Chikara; Sakashita, Kunihito; Izaike, Yoshiaki; Okano, Ryoichi; Tabara, Norio; Curchoe, Carol; Jacob, Lavina; Zhang, Yuqin; Smith, Sadie; Bormann, Charles; Xu, Jie; Sato, Masumi; Andrew, Sheila; Yang, Xiangzhong

    2005-01-01

    The technology is now available for commercial cloning of farm animals for food production, but is the food safe for consumers? Here, we provide data on >100 parameters that compare the composition of meat and milk from beef and dairy cattle derived from cloning to those of genetic- and breed-matched control animals from conventional reproduction. The cloned animals and the comparators were managed under the same conditions and received the same diet. The composition of the meat and milk from the clones were largely not statistically different from those of matched comparators, and all parameters examined were within the normal industry standards or previously reported values. The data generated from our match-controlled experiments provide science-based information desired by regulatory agencies to address public concerns about the safety of meat and milk from somatic animal clones. PMID:15829585

  1. [Russian and foreign legal-standards bases for guaranteeing the parasitic safety of raw produce and food products].

    PubMed

    Lovgalev, A S

    1998-01-01

    The paper analyzes the standard legal and methodological assurance of the quality and safety of animal food raw materials and foodstuffs (meat, meat products, fish, shellfish, crayfish and their processing products) by the parasitic purity rates according the requirements under the Russian Federation's laws "On Sanitary and Epidemiological Well-Being of the Population", "On Protection of Consumer's Rights", "On Certification of Products and Services", those of SanPiN, such as 2.3.2.560-96 "Sanitary Requirements for the Quality and Safety of Food Raw Materials and Foodstuffs" and 3.2.569-96 "Prevention of Parasitic Diseases in the Russian Federation".

  2. Trichinella diagnostics and control: mandatory and best practices for ensuring food safety.

    PubMed

    Gajadhar, Alvin A; Pozio, Edoardo; Gamble, H Ray; Nöckler, Karsten; Maddox-Hyttel, Charlotte; Forbes, Lorry B; Vallée, Isabelle; Rossi, Patrizia; Marinculić, Albert; Boireau, Pascal

    2009-02-23

    Because of its role in human disease, there are increasing global requirements for reliable diagnostic and control methods for Trichinella in food animals to ensure meat safety and to facilitate trade. Consequently, there is a need for standardization of methods, programs, and best practices used in the control of Trichinella and trichinellosis. This review article describes the biology and epidemiology of Trichinella, and describes recommended test methods as well as modified and optimized procedures that are used in meat inspection programs. The use of ELISA for monitoring animals for infection in various porcine and equine pre- and post-slaughter programs, including farm or herd certification programs is also discussed. A brief review of the effectiveness of meat processing methods, such as freezing, cooking and preserving is provided. The importance of proper quality assurance and its application in all aspects of a Trichinella diagnostic system is emphasized. It includes the use of international quality standards, test validation and standardization, critical control points, laboratory accreditation, certification of analysts and proficiency testing. Also described, are the roles and locations of international and regional reference laboratories for trichinellosis where expert advice and support on research and diagnostics are available.

  3. 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.

  4. 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

  5. Trends and correlates in meat consumption patterns in the US adult population

    PubMed Central

    Wang, Youfa; Beydoun, May A; Caballero, Benjamin; Gary, Tiffany L; Lawrence, Robert

    2010-01-01

    Objective Few studies have examined recent shifts in meat consumption (MC), differences among US population groups, and the influence of psychosocial–behavioural factors. Design Nationally representative data collected for US adults aged ≥18 years in the 1988–1994 and 1999–2004 National Health and Nutrition Examination Survey (NHANES) and the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and Diet and Health Knowledge Survey (DHKS) were used. Results We found a U-shaped trend in MC, a decrease between 1988–1994 and 1994–1996, and an increase from 1994–1996 to 1999–2004. NHANES 1988–1994 and 1999–2004 indicate that MC did not change significantly, particularly for all meat, red meat, poultry and seafood. Between 1994–1996 and 1999–2004, average MC, including red meat, poultry, seafood and other meat products, increased in men. Women’s total MC decreased, mainly due to decreased red meat and other meat products, except for increased seafood. Noticeable differences existed in the changes across population groups. Black men had the largest increase in consumption of total meat, poultry and seafood; Mexican American men had the smallest increase in poultry, seafood and other meat products. In 1999–2004, ethnic differences in MC became greater in women than among women in 1994–1996. Associations between MC and energy intake changed over time. Perceived benefit of dietary quality and food label use were associated with reduced red MC. Conclusions Noticeable differences exist in the shifts in MC across population groups and surveys. MC increased in men but decreased in women in recent years. PMID:20188005

  6. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix.

    PubMed

    Zhou, Fen; Dong, Hui; Shao, Jun-Hua; Zhang, Jun-Long; Liu, Deng-Yong

    2018-04-01

    The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T 21 (bound water) and its peak area ratio decreased, while the ratio of T 22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T 22 was opposite after being heated and a new component T 23 (free water) appeared (T 2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T 22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T 22 in raw meat batters. Further, the higher the peak area proportion of T 22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel. © 2017 Japanese Society of Animal Science.

  7. Quantitative analysis of pork and chicken products by droplet digital PCR.

    PubMed

    Cai, Yicun; Li, Xiang; Lv, Rong; Yang, Jielin; Li, Jian; He, Yuping; Pan, Liangwen

    2014-01-01

    In this project, a highly precise quantitative method based on the digital polymerase chain reaction (dPCR) technique was developed to determine the weight of pork and chicken in meat products. Real-time quantitative polymerase chain reaction (qPCR) is currently used for quantitative molecular analysis of the presence of species-specific DNAs in meat products. However, it is limited in amplification efficiency and relies on standard curves based Ct values, detecting and quantifying low copy number target DNA, as in some complex mixture meat products. By using the dPCR method, we find the relationships between the raw meat weight and DNA weight and between the DNA weight and DNA copy number were both close to linear. This enabled us to establish formulae to calculate the raw meat weight based on the DNA copy number. The accuracy and applicability of this method were tested and verified using samples of pork and chicken powder mixed in known proportions. Quantitative analysis indicated that dPCR is highly precise in quantifying pork and chicken in meat products and therefore has the potential to be used in routine analysis by government regulators and quality control departments of commercial food and feed enterprises.

  8. Love me tender: an Omics window on the bovine meat tenderness network.

    PubMed

    D'Alessandro, Angelo; Rinalducci, Sara; Marrocco, Cristina; Zolla, Valerio; Napolitano, Francesco; Zolla, Lello

    2012-07-19

    Meat tenderness prediction is a challenging task, especially in Maremmana, an Italian autochtonous and highly appreciated beef breed. In the present study we reported an integrated proteomics, phosphoproteomics and metabolomics overview of meat tenderness in longissimus dorsi from 15 male Maremmana individuals, through the discrimination of tender and tough groups via standard meat tenderness indicators (WBS, MFI(4 h), MFI(10 days), sarcomere length) and their correlation with results from Omics analyses. Results revealed that the tender meat group was characterized by higher levels of glycolytic enzymes, which were less phosphorylated and overall more active (lactate accumulation was higher in the tender group), than in tough counterparts. Additionally, we could observe a higher level of oxidative stress in the tender group. No proteomics nor phosphoproteomics result hinted at the widely accepted role of calpains and cathepsins, except for the indication of calcium homeostasis dysregulation. Nevertheless, myofibrillar degradation was monitored and related to structural protein fragmentations. Fragmentation of structural proteins and activities of glycolytic enzymes were inversely related to their phosphorylation levels, suggesting that PTMs might add further levels of complexity in the frame of meat tenderness. Copyright © 2012 Elsevier B.V. All rights reserved.

  9. Dietary Influences on Alpha-Methylacyl-CoA Racemase (AMACR) Expression in the Prostate

    DTIC Science & Technology

    2011-04-01

    levels and individual dairy products and ruminant meats (milk, cheese, yogurt , cream, butter, beef, lamb) 2) Evaluation of associations between dietary... yogurt , cream, butter, beef, lamb) • Evaluation of associations between: 1) dietary intake of red meat / dairy products and phytanic acid...1 Adjusted for vitamin supplement use, current alcohol use, smoking status, and calories 2 SD = standard deviation 3 Daily servings of milk, yogurt

  10. Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptability of chicken meat.

    PubMed

    Bou, R; Guardiola, F; Barroeta, A C; Codony, R

    2005-07-01

    A factorial design was used to study the effect of changes in broiler feed on the composition and consumer acceptability of chicken meat. One week before slaughter, 1.25% dietary fish oil was removed from the feed and replaced by other fat sources (animal fat or linseed oil) or we continued with fish oil, and diets were supplemented with Zn (0, 300, or 600 mg/kg), and Se (0 or 1.2 mg/kg as sodium selenite or 0.2 mg/kg as Se-enriched yeast). The changes in dietary fat led to distinct fatty acid compositions of mixed raw dark and white chicken meat with skin. The fish oil diet produced meat with the highest eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) content, whereas the linseed oil diet led to meat with the highest content in total n-3 polyunsaturated acids (PUFA), especially linolenic acid. However, meat from animals on the animal fat diet was still rich in very long-chain n-3 PUFA. Se content was affected by Se and Zn supplements. Se content increased with Zn supplementation. However, only Se from the organic source led to a significant increase in this mineral in meat compared with the control. Consumer acceptability scores and TBA values of cooked dark chicken meat after 74 d or after 18 mo of frozen storage were not affected by any of the dietary factors studied.

  11. Livestock Production in the UK in the 21st Century: A Perfect Storm Averted?

    PubMed Central

    Wathes, Christopher M.; Buller, Henry; Maggs, Heather; Campbell, Madeleine L.

    2013-01-01

    Simple Summary The global rise in demand for animal products for human consumption may well have an increasingly significant impact upon the natural environment, human health and the lives of farmed animals. This paper reviews some of the evidence for that impact and the future trajectories for livestock farming that it may well entail. Abstract There is a school of thought that future demand for meat and other farm animal products is unsustainable for several reasons, including greenhouse gas emissions, especially from ruminants; standards of farm animal health and welfare, especially when farm animals are kept intensively; efficiency of conversion by livestock of solar energy into (human) food, particularly by pigs and poultry; water availability and usage for all types of agricultural production, including livestock; and human health and consumption of meat, eggs and milk. Demand for meat is forecast to rise as a result of global population growth and increasing affluence. These issues buttress an impending perfect storm of food shortages, scarce water and insufficient energy, which is likely to coincide with global population reaching about 9 billion people in 2030 (pace Beddington). This paper examines global demand for animal products, the narrative of ‘sustainable intensification’ and the implications of each for the future of farm animal welfare. In the UK, we suggest that, though non-ruminant farming may become unsustainable, ruminant agriculture will continue to prosper because cows, sheep and goats utilize grass and other herbage that cannot be consumed directly by humans, especially on land that is unsuitable for other purposes. However, the demand for meat and other livestock-based food is often for pork, eggs and chicken from grain-fed pigs and poultry. The consequences of such a perfect storm are beginning to be incorporated in long-term business planning by retailers and others. Nevertheless, marketing sustainable animal produce will require considerable innovation and flair in public and private policies if marketing messages are to be optimized and consumer behaviour modified. PMID:26479522

  12. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.

    PubMed

    Janßen, Dorothee; Eisenbach, Lara; Ehrmann, Matthias A; Vogel, Rudi F

    2018-04-20

    Fresh meat harbors autochthonous microbiota with unknown risk potential, which is introduced in raw fermented sausages. Their growth can be limited by the use of safe, competitive starter strains. In the lack of time and cost-effective methods to track those starters at strain level, their assertiveness upon meat fermentation is widely unknown. Lactobacillus (L.) sakei and L. curvatus, which can be isolated from a variety of habitats, are frequently used as starter cultures. We monitored the assertiveness of 9 L. sakei and 9 L. curvatus strains in a model fermentation using MALDI-TOF-MS. An "in-house" MALDI-TOF-MS database with sub-proteome spectra of L. sakei and L. curvatus strains, as well as members of the autochthonous, spontaneously growing meat microbiota was established, validated and recognition rates were determined for each L. curvatus and L. sakei strain used. Competition studies were performed with standardized sausage batter, which was inoculated with a total of 10 6 cells of sets of 4-5 strains each of L. sakei and L. curvatus and 10 6 Staphylococcus carnosus ssp. carnosus cells. The pH and redox potential were monitored continuously. On days 0, 2 and 5 samples were taken to determine the CfU/g and a total of 96 isolates per sample were identified via MALDI-TOF-MS. MALDI-TOF-MS generally proved suitable for identification of isolates on strain level within the starter sets employed, but the recognition rate varied depending on the strain. Competition studies revealed dominance or co-dominance of strains within each set. However, their assertiveness significantly depended on the composition of the strain sets. Still, co-dominance or cooperation appeared effective to outgrow other members of the autochthonous meat microbiota, rather than dominance of single strains. For the latter, the ability to produce bacteriocins suggested itself for a crucial role in the assertiveness of starter strains. Copyright © 2018 Elsevier B.V. All rights reserved.

  13. Diagnostic efficiency of abattoir meat inspection service in Ethiopia to detect carcasses infected with Mycobacterium bovis: implications for public health.

    PubMed

    Biffa, Demelash; Bogale, Asseged; Skjerve, Eystein

    2010-08-06

    Bovine Tuberculosis (BTB) is a widespread and endemic disease of cattle in Ethiopia posing a significant threat to public health. Regular surveillance by skin test, bacteriology and molecular methods is not feasible due to lack of resource. Thus, routine abattoir (RA) inspection will continue to play a key role for national surveillance. We evaluated efficiency of RA inspection for diagnosis of Mycobacterium bovis infection and discussed its public health implications in light of a high risk of human exposure. The study was conducted in five abattoirs: Addis Ababa, Adama, Hawassa, Yabello and Melge-Wondo abattoirs. The efficiency of routine abattoir (RA) inspection was validated in comparison to detailed abattoir (DA) inspection, followed by culture and microscopy (CM) and region of difference (RD) deletion analysis. Diagnostic accuracies (with corresponding measures of statistical uncertainty) were determined by computing test property statistics (sensitivity and specificity) and likelihood estimations using web-based SISA diagnostic statistics software. Post-test probability of detecting TB infected carcasses was estimated using nomograms. Agreement between RA and DA inspections was measured using kappa statistics. The study was conducted and reported in accordance with standards for reporting of diagnostic accuracy (STARD) requirements. Both routine and detailed meat inspection protocols were performed on a subpopulation of 3322 cattle selected randomly from among 78,269 cattle slaughtered during the study period. Three hundred thirty seven carcasses identified through detailed meat inspection protocols were subjected to culture and microscopy; of the 337, a subset of 105 specimens for culture and microscopy were subjected to further molecular testing. There was a substantial agreement between RA and DA inspections in Addis Ababa (Kappa = 0.7) and Melge-Wondo abattoirs (Kappa = 0.67). In Adama, Hawassa and Yabello abattoirs, the agreement was however poor (Kappa

  14. Diagnostic efficiency of abattoir meat inspection service in Ethiopia to detect carcasses infected with Mycobacterium bovis: Implications for public health

    PubMed Central

    2010-01-01

    Background Bovine Tuberculosis (BTB) is a widespread and endemic disease of cattle in Ethiopia posing a significant threat to public health. Regular surveillance by skin test, bacteriology and molecular methods is not feasible due to lack of resource. Thus, routine abattoir (RA) inspection will continue to play a key role for national surveillance. We evaluated efficiency of RA inspection for diagnosis of Mycobacterium bovis infection and discussed its public health implications in light of a high risk of human exposure. Methods The study was conducted in five abattoirs: Addis Ababa, Adama, Hawassa, Yabello and Melge-Wondo abattoirs. The efficiency of routine abattoir (RA) inspection was validated in comparison to detailed abattoir (DA) inspection, followed by culture and microscopy (CM) and region of difference (RD) deletion analysis. Diagnostic accuracies (with corresponding measures of statistical uncertainty) were determined by computing test property statistics (sensitivity and specificity) and likelihood estimations using web-based SISA diagnostic statistics software. Post-test probability of detecting TB infected carcasses was estimated using nomograms. Agreement between RA and DA inspections was measured using kappa statistics. The study was conducted and reported in accordance with standards for reporting of diagnostic accuracy (STARD) requirements. Both routine and detailed meat inspection protocols were performed on a subpopulation of 3322 cattle selected randomly from among 78,269 cattle slaughtered during the study period. Three hundred thirty seven carcasses identified through detailed meat inspection protocols were subjected to culture and microscopy; of the 337, a subset of 105 specimens for culture and microscopy were subjected to further molecular testing. Results There was a substantial agreement between RA and DA inspections in Addis Ababa (Kappa = 0.7) and Melge-Wondo abattoirs (Kappa = 0.67). In Adama, Hawassa and Yabello abattoirs, the agreement was however poor (Kappa ≤ 0.2). RA inspection was able to detect only 117 of the total 3322 carcasses inspected (3.5%). The sensitivity (Sn) and specificity (Sp) of RA inspection were 28.2% (95/337) [95%CI: 23.4-33.0] and 99.3% (2963/2985) [95%CI: 99.0-99.6], respectively, when DA inspection was considered as reference test. When culture and microscopy (CM) was considered as reference test, the Sn and Sp of RA were 55.2% (58/105) [95%CI: 45.7-64.7] and 84.1% (195/232) [95%CI: 79.3-88.8]. RA inspection failed to detect 71.8% (242/337) and 44.8% (47/105) of TB infected carcasses as judged by DA inspection and CM, respectively. On the other hand, a much higher sensitivity of DA was obtained when CM and RD deletion analysis were considered as reference tests (96.3% (105/109) and 100.0% (24/24), respectively). Conclusions The study results indicate that meat inspection protocols currently utilized in abattoirs are insufficient to detect the majority of TB lesions at the gross level. DA inspection protocols were demonstrated to improve the detection level by approximately 3-fold. The failure of current inspection techniques to detect approximately 70% of carcasses presented with grossly-visible lesions of TB at the slaughter-plants indicates the magnitude of meat-borne zoonotic TB as an on-going risk to public health. Standardization of abattoir inspection protocols (in line with international sanitary requirements), enhanced training and proficiency testing of meat inspections, and raising public awareness are recommended as essential and cost-effective interventions to improve meat inspection service in Ethiopia, with subsequent protection of consumers' health. PMID:20691081

  15. 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

  16. 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.

  17. 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

  18. How is the instrumental color of meat measured?

    PubMed

    Tapp, W N; Yancey, J W S; Apple, J K

    2011-09-01

    Peer-reviewed journal articles (n=1068) were used to gather instrumental color measurement information in meat science research. The majority of articles, published in 10 peer-reviewed journals, originated from European countries (44.8%) and North America (38.5%). The predominant species was pork (44.2%), and most researchers used Minolta (60.0%) over Hunter (31.6%) colorimeters. Much of the research was done using illuminant D65 (32.3%); nevertheless, almost half (48.9%) of the articles did not report the illuminant. Moreover, a majority of the articles did not report aperture size (73.6%) or the number of readings per sample (52.4%). Many factors influence meat color, and a considerable proportion of the peer-reviewed, published research articles failed to include information necessary to replicate and/or interpret instrumental color results; therefore, a standardized set of minimum reportable parameters for meat color evaluation should be identified. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques.

    PubMed

    Al-Kahtani, Hassan A; Ismail, Elsayed A; Asif Ahmed, Mohammed

    2017-03-15

    Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015ng/μl respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/μl or less. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. 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.

  1. [Meat and fish consumption in a high cardiovascular risk Spanish Mediterranean population].

    PubMed

    Sotos Prieto, M; Guillen, M; Sorlí, J V; Asensio, E Ma; Gillem Sáiz, P; González, J I; Corella, D

    2011-01-01

    High saturated fat consumption, mostly from red meat and sausage meat has been associated with an increase in cardiovascular risk (CVR) in contrast to the effect of high fish consumption. To get to know the frequency of meat and fish consumption in an elderly high Mediterranean population, their correlations with adherence to the Mediterranean diet (MD) and their association with intermediate CVR phenotypes. A cross-sectional study was carried out on 945 people (67.4±6.2 years old) with high CVR recruited in primary care centres of Valencia, and participating in the PREDIMED study. The frequency of meat and fish consumption was determined through a validated questionnaire. We analyzed clinical, biochemical and anthropometric variables using standard methods. Mean red meat consumption was high (7.4±4.7 times/week), being higher in men than in women (P=0.031) and was associated with greater weight (P=0.001) and prevalence of obesity (P=0.025). Fish consumption was also high (4.5±2.6 time/week) and was associated with lower concentrations of fasting plasma glucose (P=0.016) as well as with lower prevalence of diabetes (P=0.017). Red meat consumption in this high CVR population is very high and far from the recommendations of MD, needing, therefore, to be reduced. Fish consumption is closer to the recommendations and should be maintained.

  2. Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

    NASA Astrophysics Data System (ADS)

    de Mello, Juliana Lolli Malagoli; Berton, Mariana Piatto; de Cassia Dourado, Rita; Giampietro-Ganeco, Aline; de Souza, Rodrigo Alves; Ferrari, Fábio Borba; de Souza, Pedro Alves; Borba, Hirasilva

    2017-10-01

    The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

  3. Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments.

    PubMed

    de Mello, Juliana Lolli Malagoli; Berton, Mariana Piatto; de Cassia Dourado, Rita; Giampietro-Ganeco, Aline; de Souza, Rodrigo Alves; Ferrari, Fábio Borba; de Souza, Pedro Alves; Borba, Hirasilva

    2017-10-01

    The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

  4. Innovations in value-addition of edible meat by-products.

    PubMed

    Toldrá, Fidel; Aristoy, M-Concepción; Mora, Leticia; Reig, Milagro

    2012-11-01

    While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods.

    PubMed

    Cheng, Weiwei; Sun, Da-Wen; Pu, Hongbin; Wei, Qingyi

    2017-04-15

    The feasibility of hyperspectral imaging (HSI) (400-1000nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient in prediction (R 2 P ) of 0.887 and 0.832, respectively. For simplifying the calibration models, two variable selection methods were used and compared. The results showed that genetic algorithm-partial least squares (GA-PLS) with as much continuous wavebands selected as possible always had better performance. The potential of HSI to develop one multispectral system for simultaneously tracing the chemical spoilage extent of the two kinds of processed meats was also studied. Good result with an R 2 P of 0.854 was obtained using GA-PLS as the dimension reduction method, which was thus used to visualize total volatile base nitrogen (TVB-N) contents corresponding to each pixel of the image. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. 40 CFR 432.1 - General Applicability.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY § 432.1 General Applicability. As defined more... the following industrial classification codes: Standard industrial classification 1 North Americanindustrial classification system 2 SIC 0751 NAICS 311611. SIC 2011 NAICS 311612. SIC 2013 NAICS 311615. SIC...

  7. Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: the Norwegian Women and Cancer (NOWAC) cohort study.

    PubMed

    Parr, Christine L; Hjartåker, Anette; Lund, Eiliv; Veierød, Marit B

    2013-09-01

    Red and processed meat intake is an established risk factor for colorectal cancer (CRC), but epidemiological evidence by subsite and sex is still limited. In the population-based Norwegian Women and Cancer cohort, we examined associations of meat intake with incident proximal colon, distal colon and rectal cancer, in 84,538 women who completed a validated food frequency questionnaire (FFQ) during 1996-1998 or 2003-2005 (baseline or exposure update) at age 41-70 years, with follow-up by register linkages through 2009. We also examined the effect of meat cooking methods in a subsample (n = 43,636). Multivariable hazard ratios (HRs) were estimated by Cox regression. There were 459 colon (242 proximal and 167 distal), and 215 rectal cancer cases with follow-up ≥ 1 (median 11.1) year. Processed meat intake ≥60 vs. <15 g/day was associated with significantly increased cancer risk in all subsites with HRs (95% confidence interval, CI) of 1.69 (1.05-2.72) for proximal colon, 2.13 (1.18-3.83) for distal colon and 1.71 (1.02-2.85) for rectal cancer. Regression calibration of continuous effects based on repeated 24-hr dietary recalls, indicated attenuation due to measurement errors in FFQ data, but corrected HRs were not statistically significant due to wider CIs. Our study did not support an association between CRC risk and intake of red meat, chicken, or meat cooking methods, but a high processed meat intake was associated with increased risk of proximal colon, distal colon and rectal cancer. The effect of processed meat was mainly driven by the intake of sausages. Copyright © 2013 UICC.

  8. 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.

  9. 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

  10. Healthier meat products as functional foods.

    PubMed

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  11. Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

    PubMed

    Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

    2002-12-01

    There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

  12. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.

    PubMed

    Muela, E; Sañudo, C; Campo, M M; Medel, I; Beltrán, J A

    2010-04-01

    This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen storage duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as storage duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM x 3FSD + fresh meat) with display duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b*, and oxidation increased, and L* and a* decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat. 2009 Elsevier Ltd. All rights reserved.

  13. 9 CFR 381.171 - Definition and standard for “Turkey Ham.”

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Definition and standard for âTurkey... Standards of Identity or Composition § 381.171 Definition and standard for “Turkey Ham.” (a) “Turkey Ham” shall be fabricated from boneless, turkey thigh meat with skin and the surface fat attached to the skin...

  14. 9 CFR 381.171 - Definition and standard for “Turkey Ham.”

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Definition and standard for âTurkey... Standards of Identity or Composition § 381.171 Definition and standard for “Turkey Ham.” (a) “Turkey Ham” shall be fabricated from boneless, turkey thigh meat with skin and the surface fat attached to the skin...

  15. 9 CFR 381.171 - Definition and standard for “Turkey Ham.”

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Definition and standard for âTurkey... Standards of Identity or Composition § 381.171 Definition and standard for “Turkey Ham.” (a) “Turkey Ham” shall be fabricated from boneless, turkey thigh meat with skin and the surface fat attached to the skin...

  16. Evaluation of four raw meat diets using domestic cats, captive exotic felids, and cecectomized roosters.

    PubMed

    Kerr, K R; Beloshapka, A N; Morris, C L; Parsons, C M; Burke, S L; Utterback, P L; Swanson, K S

    2013-01-01

    Our objective was to evaluate raw meat diets for captive exotic and domestic carnivores containing traditional and alternative raw meat sources, specifically, beef trimmings, bison trimmings, elk muscle meat, and horse trimmings. We aimed to examine diet composition and protein quality; apparent total tract energy and macronutrient digestibility in domestic cats, African wildcats, jaguars, and Malayan tigers; and ME and fecal fermentative end-products in domestic cats. Because of variation in the meat sources, dietary proximate, AA, and long-chain fatty acid composition were variable. Our analyses indicated that all diets had essential fatty acid deficiencies, and the elk diet (i.e., trimmed muscle meat) was deficient in total fat. Standardized AA digestibilities measured using the cecectomized rooster assay were high (>87%). Using the NRC minimum requirements for the growth of kittens, the first limiting AA of all diets was the combined requirement of Met and Cys (AA score: 81 to 95; protein digestibility corrected AA score: 75 to 90). All diets were highly digestible (88 to 89% OM digestibility). There was no effect of diet or felid species on DM (85 to 87%), OM, and GE (90 to 91%) digestibilities. Apparent CP digestibility was greater (P≤0.05) in cats fed elk (97%) compared with those fed bison (96%), and greater (P≤0.05) in wildcats (97%) and domestic cats (97%) compared with tigers (95%). The diet and species interaction (P≤0.05) was observed for apparent fat digestibility. In domestic cats, the fresh fecal pH and proportions of acetate and butyrate were altered (P≤0.05) due to diet. Diet also affected (P≤0.05) fresh fecal concentrations of total branched-chain fatty acids, valerate, and Lactobacillus genus. In conclusion, although the raw meat diets were highly digestible, because of variation in raw meat sources the nutrient composition of the diets was variable. Thus, compositional analysis of raw meat sources is necessary for proper diet formulation. The types of meat commonly used in raw meat diets may be deficient in total fat (trimmed muscle meat) and essential fatty acids (trimmings and muscle meats). Additionally, differences in raw meat source nutrient composition and digestibility affect the beneficial and putrefactive fermentative end-products found in feces.

  17. Sulfuric acid/hydrogen peroxide digestion and colorimetric a collaborative study.

    PubMed

    Christians, D K; Aspelund, T G; Brayton, S V; Roberts, L L

    1991-01-01

    Seven laboratories participated in a collaborative study of a method for determination of phosphorus in meat and meat products. Samples are digested in sulfuric acid and hydrogen peroxide; digestion is complete in approximately 10 min. Phosphorus is determined by colorimetric analysis of a dilute aliquot of the sample digest. The collaborators analyzed 3 sets of blind duplicate samples from each of 6 classes of meat (U.S. Department of Agriculture classifications): smoked ham, water-added ham, canned ham, pork sausage, cooked sausage, and hamburger. The calibration curve was linear over the range of standard solutions prepared (phosphorus levels from 0.05 to 1.00%); levels in the collaborative study samples ranged from 0.10 to 0.30%. Standard deviations for repeatability (sr) and reproducibility (SR) ranged from 0.004 to 0.012 and 0.007 to 0.014, respectively. Corresponding relative standard deviations (RSDr and RSDR, respectively) ranged from 1.70 to 7.28% and 3.50 to 9.87%. Six laboratories analyzed samples by both the proposed method and AOAC method 24.016 (14th Ed.). One laboratory reported results by the proposed method only. Statistical evaluations indicated no significant difference between the 2 methods. The method has been adopted official first action by AOAC.

  18. Role of Poultry Meat in Sporadic Campylobacter Infections in Bosnia and Herzegovina: Laboratory-based Study

    PubMed Central

    Uzunović-Kamberović, Selma; Zorman, Tina; Heyndrickx, Marc; Smole Možina, Sonja

    2007-01-01

    Aim To investigate genetic diversity and specificity of Campylobacter jejuni and Campylobacter coli strains isolated from humans, retail poultry meat, and live farm chickens in Zenica-Doboj Canton, Bosnia and Herzegovina, and identify the role of poultry meat in sporadic Campylobacter infections. Methods We determined the type of Campylobacter species using standard microbiological methods and multiplex polymerase chain reaction (PCR), and performed pulsed field gel-electrophoresis (PFGE) and restriction fragment length polymorphism (RFLP) typing of the flaA gene to investigate genetic diversity among the isolates. Results We isolated C jejuni and C coli from 75 (5.2%) of 1453 samples of consecutive outpatients with sporadic diarrhea; from 51 (34.7%) of 147 samples of poultry meat; and from 15 out of 23 farm chicken samples. The proportion of C coli found among human (30.1%), poultry meat (56.9%), and farm chicken isolates (53.3%), was greater than the proportion of C jejuni. Fourteen and 24 PFGE genotypes were identified among 20 C coli and 37 C jejuni isolates, respectively. Identical PFGE genotypes were found in two cases of human and poultry meat isolates and two cases of poultry meat and farm chicken isolates. Conclusion Only a minority of human Campylobacter isolates shared identical PFGE type with poultry meat isolates. Although poultry is the source of a certain number of human infections, there may be other more important sources. Further research is required to identify the environmental reservoir of Campylobacter spp responsible for causing human disease and the reason for the high prevalence of C coli human infections in this region. PMID:18074419

  19. Non-legalized commerce in game meat in the Brazilian Amazon: a case study.

    PubMed

    Baía, Pedro Chaves; Guimarães, Diva Anelie; Le Pendu, Yvonnick

    2010-09-01

    In tropical forests, wild game meat represents an option or the only protein source for some human populations. This study analyzed the wildlife meat trade destined to human consumption in an open market of the Amazon rainforest, Brazil. Wildlife meat trade was monitored during 2005 through interviews to vendors and consumers in order to evaluate the socioeconomic profile of the sellers, the main species and byproducts sold, their geographical origin, commercial value, frequency of sale and product demand. Data indicated that vendors were financially highly dependant of this activity, getting a monthly income up to US$271.49. During the survey, the amount of wildlife meat on sale added a total of 5 970kg, as follows: 63.2% capybara (Hydrochoerus hydrochaeris), 34.4% cayman (Melanosuchus niger and/or Caiman crocodilus crocodilus), 1.1% paca (Cuniculus paca); 0.6% armadillo (Dasypus novemcinctus), 0.5% deer (Mazama americana), 0.2% matamata (Chelus fimbriatus), and 0.1% opossum (Didelphis marsupialis). Most of the commercialized species were not slaughtered locally. The consumption of wildlife meat was admitted by 94% of the interviewed, consisting of 27 ethno-species: 19 mammals, 6 reptiles, and 2 birds. The same percentage of the interviewed (94%) already bought wildlife meat of 18 species: 12 mammals and 6 reptiles. The great amount of wildlife meat traded and the important demand for these products by the local population, point out the necessity to adopt policies for a sustainable management of cinegetic species, guaranteeing the conservation of the environment, the improvement of living standards, and the maintenance of the local culture.

  20. Diet-induced obesity, energy metabolism and gut microbiota in C57BL/6J mice fed Western diets based on lean seafood or lean meat mixtures.

    PubMed

    Holm, Jacob Bak; Rønnevik, Alexander; Tastesen, Hanne Sørup; Fjære, Even; Fauske, Kristin Røen; Liisberg, Ulrike; Madsen, Lise; Kristiansen, Karsten; Liaset, Bjørn

    2016-05-01

    High protein diets may protect against diet-induced obesity, but little is known regarding the effects of different protein sources consumed at standard levels. We investigated how a mixture of lean seafood or lean meat in a Western background diet modulated diet-induced obesity, energy metabolism and gut microbiota. Male C57BL/6J mice fed a Western diet (WD) containing a mixture of lean seafood (seafood WD) for 12weeks accumulated less fat mass than mice fed a WD containing a mixture of lean meat (meat WD). Meat WD-fed mice exhibited increased fasting blood glucose, impaired glucose clearance, elevated fasting plasma insulin and increased plasma and liver lipid levels. We observed no first choice preference for either of the WDs, but over time, mice fed the seafood WD consumed less energy than mice fed the meat WD. Mice fed the seafood WD exhibited higher spontaneous locomotor activity and a lower respiratory exchange ratio (RER) than mice fed the meat WD. Thus, higher activity together with the decreased energy intake contributed to the different phenotypes observed in mice fed the seafood WD compared to mice fed the meat WD. Comparison of the gut microbiomes of mice fed the two WDs revealed significant differences in the relative abundance of operational taxonomic units (OTUs) belonging to the orders Bacteroidales and Clostridiales, with genes involved in metabolism of aromatic amino acids exhibiting higher relative abundance in the microbiomes of mice fed the seafood WD. Copyright © 2016 Elsevier Inc. All rights reserved.

  1. 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.

  2. A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review

    NASA Astrophysics Data System (ADS)

    Novaković, S.; Tomašević, I.

    2017-09-01

    Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this paper, we discuss instrumental measurement of texture by Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA). The conditions for using the device are detailed in WBSF measurements, and the influence of different parameters on the execution of the method and final results are shown. After that, the main disadvantages are reflected in the non-standardized method. Also, we introduce basic texture parameters which connect and separate TPA and WBSF methods and mention contemporary methods with their main advantage.

  3. [The role of national meat dishes in infecting the population of Azerbaijan with taeniarhynchiasis].

    PubMed

    Nadzhafov, I G; Guseĭnov, G A; Safieva, L A; Kulieva, N S

    1992-01-01

    The survival of taeniorhynchus cysticerci in 12 national meat dishes was studied in Azerbaijan. It was shown that in 7 dishes (sulu hinghal, suzma hinghal, kutab, gyurza, dushbara, dolma, tavah-kebob) the cysticerci died at suitable temperature and continuous cookery treatment. But in the mutton roasted on spits, lulah kabob, kyufta, kutaby and some other dishes 5.7 to 82% of cysticerci survive, and the dishes might be a danger as factors of transmission.

  4. 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.

  5. Made in China: Policy Analysis and Prescriptions to Improve China’s Consumer Product Safety Regulatory Regime

    DTIC Science & Technology

    2008-12-01

    34Food and Agricultural Imports from China," 4. 40 in developing equivalent standards to the United States for the inspection meat and poultry ...interview: “With more than 10,000 athletes and 22,000-plus international journalist in Beijing, China, for the 2008 Summer Olympic Games [food safety...of fruits and vegetables, 130 tons of meat , 82 tons of seafood, 21 tons of cheese and 19 tons of eggs…There [was] great pressure on [the Beijing

  6. 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

  7. 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.

  8. Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK.

    PubMed

    Scarborough, Peter; Appleby, Paul N; Mizdrak, Anja; Briggs, Adam D M; Travis, Ruth C; Bradbury, Kathryn E; Key, Timothy J

    The production of animal-based foods is associated with higher greenhouse gas (GHG) emissions than plant-based foods. The objective of this study was to estimate the difference in dietary GHG emissions between self-selected meat-eaters, fish-eaters, vegetarians and vegans in the UK. Subjects were participants in the EPIC-Oxford cohort study. The diets of 2,041 vegans, 15,751 vegetarians, 8,123 fish-eaters and 29,589 meat-eaters aged 20-79 were assessed using a validated food frequency questionnaire. Comparable GHG emissions parameters were developed for the underlying food codes using a dataset of GHG emissions for 94 food commodities in the UK, with a weighting for the global warming potential of each component gas. The average GHG emissions associated with a standard 2,000 kcal diet were estimated for all subjects. ANOVA was used to estimate average dietary GHG emissions by diet group adjusted for sex and age. The age-and-sex-adjusted mean (95 % confidence interval) GHG emissions in kilograms of carbon dioxide equivalents per day (kgCO 2 e/day) were 7.19 (7.16, 7.22) for high meat-eaters ( > = 100 g/d), 5.63 (5.61, 5.65) for medium meat-eaters (50-99 g/d), 4.67 (4.65, 4.70) for low meat-eaters ( < 50 g/d), 3.91 (3.88, 3.94) for fish-eaters, 3.81 (3.79, 3.83) for vegetarians and 2.89 (2.83, 2.94) for vegans. In conclusion, dietary GHG emissions in self-selected meat-eaters are approximately twice as high as those in vegans. It is likely that reductions in meat consumption would lead to reductions in dietary GHG emissions.

  9. Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

    PubMed Central

    Douny, Caroline; El Khoury, Rawad; Delmelle, Julien; Brose, François; Degand, Guy; Moula, Nassim; Farnir, Frédéric; Clinquart, Antoine; Maghuin-Rogister, Guy; Scippo, Marie-Louise

    2015-01-01

    The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used. PMID:25838892

  10. Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.

    PubMed

    Douny, Caroline; El Khoury, Rawad; Delmelle, Julien; Brose, François; Degand, Guy; Moula, Nassim; Farnir, Frédéric; Clinquart, Antoine; Maghuin-Rogister, Guy; Scippo, Marie-Louise

    2015-03-01

    The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

  11. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.

    PubMed

    Yuste, J; Mor-Mur, M; Capellas, M; Guamis, B; Pla, R

    1999-06-01

    The effect of high pressure processing at high temperature on texture and color of frankfurter-type sausages made with different contents of mechanically recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process. Five types of sausages containing 100, 75, 50, 25, and 0% MRPM and 0, 25, 50, 75, and 100% of minced pork meat (MPM), respectively, were manufactured. They were pressurized at 500 MPa for 30 min at 50, 60, 70, and 75 C or cooked at 75 C for 30 min. Pressure-treated sausages were less springy and firm, but more cohesive. Moreover, color of pressurized sausages was lighter and more yellow than that of conventionally cooked sausages. Addition of MPM increased cohesiveness, hardness, and force at 80% compression. Minced pork meat also caused the appearance of sausages to be lighter, less red, and less yellow. Cooked sausages made with MRPM can have an attractive appearance and texture via high pressure processing.

  12. Presence of mcr-1-positive Enterobacteriaceae in retail chicken meat but not in humans in the Netherlands since 2009.

    PubMed

    Kluytmans-van den Bergh, Marjolein F; Huizinga, Pepijn; Bonten, Marc J; Bos, Martine; De Bruyne, Katrien; Friedrich, Alexander W; Rossen, John W; Savelkoul, Paul H; Kluytmans, Jan A

    2016-01-01

    Recently, the plasmid-mediated colistin resistance gene mcr-1 was found in Enterobacteriaceae from humans, pigs and retail meat in China. Several reports have documented global presence of the gene in Enterobacteriaceae from humans, food animals and food since. We screened several well-characterised strain collections of Enterobacteriaceae, obtained from retail chicken meat and hospitalised patients in the Netherlands between 2009 and 2015, for presence of colistin resistance and the mcr-1 gene. A total of 2,471 Enterobacteriaceae isolates, from surveys in retail chicken meat (196 isolates), prevalence surveys in hospitalised patients (1,247 isolates), clinical cultures (813 isolates) and outbreaks in healthcare settings (215 isolates), were analysed. The mcr-1 gene was identified in three (1.5%) of 196 extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli isolates from retail chicken meat samples in 2009 and 2014. Two isolates were obtained from the same batch of meat samples, most likely representing contamination from a common source. No mcr-1-positive isolates were identified among 2,275 human isolates tested. All mcr-1-positive isolates were colistin-resistant (minimum inhibitory concentration (MIC) > 2 mg/L). Our findings indicate that mcr-1-based colistin-resistance currently poses no threat to healthcare in the Netherlands. They indicate however that continued monitoring of colistin resistance and its underlying mechanisms in humans, livestock and food is needed.

  13. Simultaneous determination of 14 disinfection by-products in meat products using microwave-assisted extraction and static headspace coupled to gas chromatography-mass spectrometry.

    PubMed

    Cardador, Maria Jose; Gallego, Mercedes

    2017-08-04

    This paper described the first analytical method to simultaneously determine 14 disinfection by-products (DBPs) in meat products using microwave-assisted extraction (MAE) and static headspace (SHS) followed by gas chromatography-mass spectrometry (GC-MS). The DBPs included were 4 trihalomethanes, 7 haloacetic acids, 2 haloacetonitriles and trichloronitromethane, which are commonly formed as a consequence of the disinfection process of water. The combination of the MAE and SHS techniques allows meat samples to be analysed in two sequential steps into the same HS vial in spite of the sample's complexity. Detection limits were obtained within the range of 0.06-0.70ng/g, and the average relative standard deviation was 7.4%. Recoveries throughout the whole process were between 86 and 95%. The SHS-GC-MS method was applied to determine DBPs in meat products with different industrial processing which could be contaminated through contact with disinfectants and/or treated water employed in the factory either for washing or for the cooking of meat. Up to 5 DBPs were found at ng/g levels in about 36% of the samples analysed, cooked ham being the most contaminated meat product because of the brine solutions employed in its manufacturing process. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. Orlistat

    MedlinePlus

    ... you buy. When eating meat, poultry (chicken) or fish, eat only 2 or 3 ounces (55 or ... call your doctor immediately: hives rash itching difficulty breathing or swallowing severe or continuous stomach pain excessive ...

  15. Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams.

    PubMed

    Greeff, J C; Safari, E; Fogarty, N M; Hopkins, D L; Brien, F D; Atkins, K D; Mortimer, S I; van der Werf, J H J

    2008-06-01

    Genetic parameters for carcass and meat quality traits of about 18-month-old Merino rams (n = 5870), the progeny of 543 sires from three research resource flocks, were estimated. The estimates of heritability for hot carcass weight (HCW) and the various fat and muscle dimension measurements were moderate and ranged from 0.20 to 0.37. The brightness of meat (colour L*, 0.18 +/- 0.03 standard error) and meat pH (0.22 +/- 0.03) also had moderate estimates of heritability, although meat relative redness (colour a*, 0.10 +/- 0.03) and relative yellowness (colour b*, 0.10 +/- 0.03) were lower. Heritability estimates for live weights were moderate and ranged from 0.29 to 0.41 with significant permanent maternal environmental effects (0.13 to 0.10). The heritability estimates for the hogget wool traits were moderate to high and ranged from 0.27 to 0.60. The ultrasound measurements of fat depth (FATUS) and eye muscle depth (EMDUS) on live animals were highly genetically correlated with the corresponding carcass measurements (0.69 +/- 0.09 FATC and 0.77 +/- 0.07 EMD). Carcass tissue depth (FATGR) had moderate to low genetic correlations with carcass muscle measurements [0.18 +/- 0.10 EMD and 0.05 +/- 0.10 eye muscle area (EMA)], while those with FATC were negative. The genetic correlation between EMD and eye muscle width (EMW) was 0.41 +/- 0.08, while EMA was highly correlated with EMD (0.89 +/- 0.0) and EMW (0.78 +/- 0.04). The genetic correlations for muscle colour with muscle measurements were moderately negative, while those with fat measurements were close to zero. Meat pH was positively correlated with muscle measurements (0.14 to 0.17) and negatively correlated with fat measurements (-0.06 to -0.18). EMDUS also showed a similar pattern of correlations to EMD with meat quality indicator traits, although FATUS had positive correlations with these traits which were generally smaller than their standard error. The genetic correlations among the meat colour traits were high and positive while those with meat pH were high and negative, which were all in the favourable direction. Generally, phenotypic correlations were similar or slightly lower than the corresponding genetic correlations. There were generally small to moderate negative genetic correlations between clean fleece weight (CFW) and carcass fat traits while those with muscle traits were close to zero. As the Merino is already a relatively lean breed, this implies that particular attention should be given to this relationship in Merino breeding programmes to prevent the reduction of fat reserves as a correlated response to selection for increased fleece weight. The ultrasound scan traits generally showed a similar pattern to the corresponding carcass fat and muscle traits. There was a small unfavourable genetic correlation between CFW and meat pH (0.19 +/- 0.07).

  16. Cancer risk perception and preventive behaviors among grilled meat vendors.

    PubMed

    Meerith, Penrawee; Harncharoen, Kitiphong; Srisuphanunt, Mayuna; Kaewboonchoo, Orawan

    2012-06-01

    Polycyclic aromatic hydrocarbons (PAHs) are environmental pollutants that cause cancers in humans. Exposure results from incomplete burning of organic materials. Grilled meat vendors are occupationally exposed to PAHs in smoke from continuously burning charcoal and meat, which may have chance to get cancer. Individual risk perception is a critical antecedent of preventive behavior However relatively little is known about the cancer risk perception and preventive behaviors among grilled meat vendors. The present study aimed to examine cancer risk perception and preventive behaviors and factors associated with preventive behaviors among grilled meat vendors in Bangkok, Thailand. A cross-sectional survey was used in the present study. The subjects consisted of 40 males and 82 females grilled meat vendors who conducted their jobs at Victory Monument, Bang Lumpoo, Pratunam, Jakkawat or Patumwan. They were interviewed regarding cancer risk perception and preventive behaviors. Multiple logistic regression analysis was used to analyze data. Average cancer risk perception score was 23.3 +/- 3.3 out of 32. About 79.5% of the subjects had high risk perception. The prevalence of good preventive behaviors was 86.1%. The three most frequent preventive behaviors among the subjects during grilling meat were using good quality charcoal (65.6%), ventilation fan (41.0%) and wearing long sleeves shirt (36.1%). Only 10.7% always used gloves. Multiple logistic regression analysis showed 2 factors were independently associated with preventive behaviors: educational level and risk perception. The subjects who had higher educational level or risk perception were more likely to develop better behaviors than those who had a lower educational level and perception (p < 0.05). In conclusion, the present study found that the educational background and cancer risk perception were associated with preventive behaviors among grilled meat vendors. To improve the preventive behaviors among grilled meat vendors, interventions focusing on cancer risk perceptions and considering educational background among target group are recommended.

  17. 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.

  18. Composition differences between organic and conventional meat: a systematic literature review and meta-analysis.

    PubMed

    Średnicka-Tober, Dominika; Barański, Marcin; Seal, Chris; Sanderson, Roy; Benbrook, Charles; Steinshamn, Håvard; Gromadzka-Ostrowska, Joanna; Rembiałkowska, Ewa; Skwarło-Sońta, Krystyna; Eyre, Mick; Cozzi, Giulio; Krogh Larsen, Mette; Jordon, Teresa; Niggli, Urs; Sakowski, Tomasz; Calder, Philip C; Burdge, Graham C; Sotiraki, Smaragda; Stefanakis, Alexandros; Yolcu, Halil; Stergiadis, Sokratis; Chatzidimitriou, Eleni; Butler, Gillian; Stewart, Gavin; Leifert, Carlo

    2016-03-28

    Demand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA and n-3 PUFA, which were an estimated 23 (95 % CI 11, 35) % and 47 (95 % CI 10, 84) % higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA profiles. Further studies are required to enable meta-analyses for a wider range of parameters (e.g. antioxidant, vitamin and mineral concentrations) and to improve both precision and consistency of results for FA profiles for all species. Potential impacts of composition differences on human health are discussed.

  19. Meat supplementation improves growth, cognitive, and behavioral outcomes in Kenyan children.

    PubMed

    Neumann, Charlotte G; Murphy, Suzanne P; Gewa, Connie; Grillenberger, Monika; Bwibo, Nimrod O

    2007-04-01

    A randomized, controlled school feeding study was conducted in rural Embu District, Kenya to test for a causal link between animal-source food intake and changes in micronutrient nutrition and growth, cognitive, and behavioral outcomes. Twelve primary schools were randomly assigned to 1 of 4 groups. Children in Standard I classes received the local plant-based dish githeri as a midmorning school snack supplemented with meat, milk, or fat added to equalize energy content in all feedings. The Control children received no feedings but participated in data collection. Main outcome measures assessed at baseline and longitudinally were 24-h food intake recall, anthropometry, cognitive function, physical activity, and behaviors during school free play. For cognitive function, the Meat group showed the steepest rate of increase on Raven's Progressive Matrices scores and in zone-wide school end-term total and arithmetic test scores. The Plain githeri and Meat groups performed better over time than the Milk and Control groups (P < 0.02-0.03) on arithmetic tests. The Meat group showed the greatest increase in percentage time in high levels of physical activity and in initiative and leadership behaviors compared with all other groups. For growth, in the Milk group only younger and stunted children showed a greater rate of gain in height. The Meat group showed near doubling of upper midarm muscle area, and the Milk group a smaller degree of increase. This is the first randomized, controlled feeding study to examine the effect of meat- vs. milk- vs. plant-based snacks on functional outcomes in children.

  20. Comparative performance of isolation methods using Preston broth, Bolton broth and their modifications for the detection of Campylobacter spp. from naturally contaminated fresh and frozen raw poultry meat.

    PubMed

    Seliwiorstow, T; De Zutter, L; Houf, K; Botteldoorn, N; Baré, J; Van Damme, I

    2016-10-03

    The performance of different isolation methods was evaluated for the detection of Campylobacter from naturally contaminated raw poultry meat. Therefore, fresh and frozen poultry meat samples were analysed using the standard procedure (ISO 10272-1:2006), enrichment in Preston broth, and enrichment in modified Bolton broth (supplemented with (i) potassium clavulanate (C-BB), (ii) triclosan (T-BB), (iii) polymyxin B (P-BB)). The enrichment cultures were streaked onto both modified charcoal cefoperazone deoxycholate agar (mCCDA) and RAPID'Campylobacter agar (RCA). Moreover, direct plating on mCCDA and RCA was performed to quantify Campylobacter. In total, 33 out of 59 fresh retail meat samples (55.9%) were Campylobacter positive. For both fresh and frozen poultry meat samples, enrichment in Bolton broth (ISO 10272-1:2006) resulted in a higher number of positive samples than enrichment in Preston broth. Supplementation of Bolton broth with potassium clavulanate (C-BB) and triclosan (T-BB) enhanced the Campylobacter recovery from fresh poultry meat compared to non-supplemented Bolton broth, although the use of C-BB was less applicable than T-BB for Campylobacter recovery from frozen samples. Additionally, the use of RCA resulted in a higher isolation rate compared to mCCDA. The present study demonstrates the impact of culture medium on the recovery of Campylobacter from fresh and frozen naturally contaminated poultry meat samples and can support laboratories in choosing the most appropriate culturing method to detect Campylobacter. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. International red meat trade.

    PubMed

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a trade restriction, which could ultimately impact future US red meat exports. Conversely, some countries may view such labeling requirements as an opportunity to brand high-quality products. The US lamb meat industry has experienced declining real prices, domestic production, and demand. The cessation of wool incentive payments, increased environmental regulations, and competition by imports have significantly affected the industry. Import suppliers have capitalized on product quality in this niche market. Trade restrictions initially imposed in 1999 by the US Government were ruled illegal by the WTO. The US Government responded by providing financial assistance to lamb producers. Product quality improvements and promotion aimed at the domestic market, however, will be critical factors in shaping the economic viability of the US lamb meat industry.

  2. Conditions of transfer and quality of food.

    PubMed

    Southern, K J; Rasekh, J G; Hemphill, F E; Thaler, A M

    2006-08-01

    Many factors contribute to the production of safe foods of animal origin. Initiatives for an integrated approach to food safety recognise the importance of optimising transportation conditions to ensure on-farm interventions are preserved. Physical, microbial, and environmental hazards during the transportation process may adversely affect the safety and quality of meat, poultry, and egg products. Additionally, the stress level in animals can be raised by transportation conditions, potentially causing increased pathogen shedding in carrier animals which exposes other animals to possible contamination. The physiological effects of stress on animals can reduce the quality of meat, poultry, and egg products produced by the animals, thus decreasing the economic value of the animal. Increased globalisation of markets provides an incentive for transportation standards of food animals within a country as well as transportation standards between countries.

  3. 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.

  4. 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.

  5. 77 FR 54875 - Codex Alimentarius Commission: Meeting of the Codex Committee on Fish and Fishery Products

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-09-06

    ... final product requirements) Proposed Food Additive Provisions in Standards for Fish and Fishery Products... (held at Step 7) Section 4 Food Additives Draft Standard for Quick Frozen Scallop Adductor Muscle Meat... DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service [Docket No. FSIS-2012-0035] Codex...

  6. 7 CFR 51.1410 - Fairly well developed.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Fairly well developed. 51.1410 Section 51.1410... STANDARDS) United States Standards for Grades of Pecans in the Shell 1 Definitions § 51.1410 Fairly well developed. Fairly well developed means that the kernel has at least a moderate amount of meat in proportion...

  7. 7 CFR 51.1445 - Fairly well developed.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Fairly well developed. 51.1445 Section 51.1445... STANDARDS) United States Standards for Grades of Shelled Pecans Definitions § 51.1445 Fairly well developed. Fairly well developed means that the kernel has at least a moderate amount of meat in proportion to its...

  8. 7 CFR 51.1445 - Fairly well developed.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 2 2012-01-01 2012-01-01 false Fairly well developed. 51.1445 Section 51.1445... STANDARDS) United States Standards for Grades of Shelled Pecans Definitions § 51.1445 Fairly well developed. Fairly well developed means that the kernel has at least a moderate amount of meat in proportion to its...

  9. 7 CFR 51.1410 - Fairly well developed.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 2 2012-01-01 2012-01-01 false Fairly well developed. 51.1410 Section 51.1410... STANDARDS) United States Standards for Grades of Pecans in the Shell 1 Definitions § 51.1410 Fairly well developed. Fairly well developed means that the kernel has at least a moderate amount of meat in proportion...

  10. 7 CFR 51.1410 - Fairly well developed.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 2 2011-01-01 2011-01-01 false Fairly well developed. 51.1410 Section 51.1410... STANDARDS) United States Standards for Grades of Pecans in the Shell 1 Definitions § 51.1410 Fairly well developed. Fairly well developed means that the kernel has at least a moderate amount of meat in proportion...

  11. 7 CFR 51.1445 - Fairly well developed.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 2 2011-01-01 2011-01-01 false Fairly well developed. 51.1445 Section 51.1445... STANDARDS) United States Standards for Grades of Shelled Pecans Definitions § 51.1445 Fairly well developed. Fairly well developed means that the kernel has at least a moderate amount of meat in proportion to its...

  12. 9 CFR 381.172 - Requirements for substitute standardized poultry products named by use of an expressed nutrient...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Requirements for substitute... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Composition § 381.172 Requirements for substitute standardized poultry products named by use of an expressed...

  13. 9 CFR 381.172 - Requirements for substitute standardized poultry products named by use of an expressed nutrient...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Requirements for substitute... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Composition § 381.172 Requirements for substitute standardized poultry products named by use of an expressed...

  14. 9 CFR 381.172 - Requirements for substitute standardized poultry products named by use of an expressed nutrient...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Requirements for substitute... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Composition § 381.172 Requirements for substitute standardized poultry products named by use of an expressed...

  15. U.S. Food Safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: analysis of set results.

    PubMed

    Naugle, Alecia Larew; Barlow, Kristina E; Eblen, Denise R; Teter, Vanessa; Umholtz, Robert

    2006-11-01

    The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

  16. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review.

    PubMed

    Jiang, Jiang; Xiong, Youling L

    2015-01-01

    Ready-to-eat (RTE) muscle foods refer to a general category of meat and poultry products that are fully cooked and consumable without reheating. These products, including whole and sliced pork, beef, turkey, chicken, and variety of meats, in the forms of ham, roast, rolls, sausage, and frankfurter, are widely available in the delicatessen section of retail stores or various food service outlets. However, difficulties in avoidance of contamination by foodborne pathogens, notably Listeria monocytogenes, during product postlethality repackaging render RTE meats labile to outbreaks. Accordingly, the USDA-FSIS has established processing guidelines and regulations, which are constantly updated, to minimize foodborne pathogens in RTE products. Technologies that complement good manufacturing practice have been developed to control RTE meat safety. Among them, various antimicrobial product formulations, postpackaging pasteurization (thermal and nonthermal), and antimicrobial packaging are being used. Through these efforts, outbreaks linked to RTE meat consumption have substantially reduced in recent years. However, the pervasive and virulent nature of L. monocytogenes and the possible presence of other cold-tolerant pathogens entail continuing developments of new intervention technologies. This review updates existing and emerging physical and chemical methods and their mode of action to inactivate or inhibit threatening microorganisms in RTE muscle foods.

  17. The absence of wild game and fish species from the USDA National Nutrient Database for standard reference: addressing information gaps in wild caught foods.

    PubMed

    Tidball, Moira M; Tidball, Keith G; Curtis, Paul

    2014-01-01

    We highlighted gaps in nutritional data for wild game meat and wild caught fish that have a regulated harvesting season in New York State, and examined the possible role that wild game and fish play in current trends towards consumption of local, healthy meat sources. This project is part of larger study that examines family food decision-making, and explores possibilities for leveraging the locavore movement in support of consumption of wild game and fish.

  18. Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes), Growth in Grain-Based Diet Improves Broiler Chicken Production.

    PubMed

    Santos, Mateus P; Marcante, Rafael C; Santana, Thiago T; Tanaka, Henrique S; Funari, Pascoal; Alberton, Luiz R; Faria, Eliete V; Valle, Juliana S; Colauto, Nelson B; Linde, Giani A

    2015-01-01

    Many alternative compounds have been tested to improve poultry performance but few of them have previously used mycelial-colonized substrate to partially replace standard diet in broiler chickens. The objective of this study was to evaluate broiler chicken production, health, and meat sensory characteristics, with partial replacement of the standard diet by Pleurotus ostreatus-colonized substrate. One hundred fifty 1-day-old male Cobb chicks were given standard diet partially replaced by 0, 5, 10, 100, or 200 g·kg⁻¹ of P. ostreatus-colonized substrate and randomly distributed into five treatments. Each treatment had three replicates, with 10 birds per replicate, totaling 30 birds. The replacement of the standard diet by 10 g·kg⁻¹ of colonized substrate increased (P≤0.05) chicken body mass up to 57% at 21 days, and up to 28% at 42 days. In general, partial replacement of standard diet by colonized substrate increased hematocrits and typical lymphocytes, and reduced low density lipoproteins. Also, it reduced chicken production period up to 21% and there is no meat taste alteration. The use of P. ostreatus-colonized substrate in chicken feeding is an alternative method to improve broiler chicken production.

  19. Tenderness Tester

    NASA Technical Reports Server (NTRS)

    1977-01-01

    Space telemetry has been transferred to food processing in the Armour;Tenderorneter, an instrument that predicts the tenderness of meat. The space component of the instrument is a sensitive, highly reliable strain gage originally produced for NASA's Surveyor lunar lander and other space programs by BLH Electronics, Waltham, Mass. Several years ago Armour & Co. began to develop a method of testing a hanging carcass to predict how tender the meat would be after cooking; no such method then existed. After considerable experimentation, Armour came up with a manifold-mounted group of-needle-like probes, which when stuck into a carcass, could measure the degree to which the meat resisted penetration. This provided a basis for predicting tenderness, but the development required one more . step; a device that could translate meat resistance into an electrical readout. Armour found it in the BLH strain gage. The resulting Tenderometer, now a standard and important part of Armour's meat processing operation, includes a large, 10-pronged fork which is plunged into a carcass and a cable-connected, handheld electronic device that translates the sensings of the prongs into a tenderness reading on a dial. The instrument is used by Armour to select and guarantee a premium line of beef known as TesTender, whose annual sales run into tens of millions of pounds.

  20. Determination of inorganic and organic priority pollutants in biosolids from meat processing industry

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

    Sena, Rennio F. de; Institute of Environmental Engineering; Tambosi, Jose L.

    2009-09-15

    The biosolids (BS) generated in the wastewater treatment process of a meat processing plant were monitored and the priority pollutant content was characterized. The trace metal and organic pollutant content - polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/PCDF) - were determined quantitatively and compared to guideline limits established by the US EPA and EU. PCBs were not detected in the solid samples, while trace metals, PAHs and PCDD/PCDF were detected in concentrations below the limits established by international standards. Toxic equivalent factors were evaluated for the biosolids, and the results proved that these wastesmore » can be safely deposited on land or used in combustion/incineration plants. Since no previous data were found for meat processing waste, comparisons were made using municipal sewage sludge data reported in the literature. Since, this report monitored part of the priority pollutants established by the US EPA for meat and poultry processing wastewater and sludge, the results verified that low pollution loads are generated by the meat processing plant located in the southern part of Brazil. However, the BS generated in the treatment processes are in accordance with the limits established for waste disposal and even for soil fertilizer.« less

  1. Dietary fat and children

    MedlinePlus

    ... and trans fats (such as meats, full-fat dairy products, and processed foods). Fruits and vegetables are healthy snack foods . Children should be taught healthy eating habits early, so they may continue them throughout life.

  2. RED MEAT, MICRONUTRIENTS AND ORAL SQUAMOUS CELL CARCINOMA OF ARGENTINE ADULT PATIENTS.

    PubMed

    Secchi, Dante Gustavo; Aballay, Laura Rosana; Galíndez, María Fernanda; Piccini, Daniel; Lanfranchi, Héctor; Brunotto, Mabel

    2015-09-01

    the identification of risk group of oral cancer allows reducing the typical morbidity and mortality rates of this pathology. it was analyzed the role of red meat, macronutrients and micronutrients on Oral Squamous Cell carcinoma (OSCC) in a case-control study carried out in Cordoba, Argentina. case-control study 3:1, both genders, aged 24-80 years. Dietary information was collected using a quali-quantitative food frequency questionnaire. The logistic regression was applied for assessing the association among case/control status and daily red meat/macronutrient/ micronutrients/energy intake. micronutrients and minerals in the diet that showed high significant median values of common consumption in cases relative to controls were iron, phosphorus, vitamins B1, B5, B6, E and K and selenium. The association measurement estimated by logistic regression was showed that a significant association between red meat, fat, daily energy, phosphorous, vitamin B5, vitamin E, and selenium intake and OSCC presence. a high intake of fats, phosphorus, vitamin B5, vitamin E, and selenium intake and red meat appears to be related to the presence OSCC in Cordoba, Argentina. In relation to red meat consumption and risk of OSCC, the future research should center of attention on reducing the complexity of diet and disease relationships and reducing variability in intake data by standardizing of criteria in order to implement simple strategies in public health for recognizing risk groups of OSCC. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  3. Motives underlying healthy eating: using the Food Choice Questionnaire to explain variation in dietary intake.

    PubMed

    Pollard, T M; Steptoe, A; Wardle, J

    1998-04-01

    The Food Choice Questionnaire (FCQ), which measures the reported importance to a given individual of nine factors underlying food choice, and a food frequency questionnaire, were administered to 241 participants, who were also required to classify their diet as either 'standard', 'low in red meat' or 'vegetarian'. Respondents describing their diet as low in red meat attributed greater importance to health, natural content, weight control and ethical concern in their food choice than did those who described their diets as standard, whereas vegetarians differed significantly from those with a standard diet only on the score for ethical concern. Differences between men and women and between students and non-students in the frequency of consumption of a number of foods were shown to be mediated by differences in the importance attached to FCQ factors. Thus the generally healthier diets of women compared to men appeared to be accounted for by the greater importance attributed by women to weight control, natural content and ethical concerns.

  4. Decrease in the prevalence of extended-spectrum cephalosporin-resistant Salmonella following cessation of ceftiofur use by the Japanese poultry industry.

    PubMed

    Shigemura, Hiroaki; Matsui, Mari; Sekizuka, Tsuyoshi; Onozuka, Daisuke; Noda, Tamie; Yamashita, Akifumi; Kuroda, Makoto; Suzuki, Satowa; Kimura, Hirokazu; Fujimoto, Shuji; Oishi, Kazunori; Sera, Nobuyuki; Inoshima, Yasuo; Murakami, Koichi

    2018-06-02

    Extended-spectrum cephalosporin (ESC)-resistant Salmonella in chicken meat is a significant food safety concern. We previously reported that the prevalence of ESC-resistant Salmonella in chicken meat, giblets, and processed chicken (chicken meat products) increased in Japan between 2005 and 2010, with 27.9% (17/61) of Salmonella isolated from chicken meat products in 2010 showing resistance to ESC. The aims of the present study were to clarify trends in the prevalence of ESC-resistant Salmonella in chicken meat products in Japan between 2011 and 2015, and to determine the genetic profiles of bla-harboring plasmids, including replicon types, using next-generation sequencing. Our results showed that the prevalence of ESC-resistant Salmonella, mainly consisting of AmpC β-lactamase CMY-2-producing isolates, in chicken meat products had increased to 45.5% (10/22) by 2011. However, following the voluntary cessation of ceftiofur use by the Japanese poultry industry in 2012, the prevalence of ESC-resistant Salmonella steadily decreased each year, to 29.2% (7/24), 18.2% (4/22), 10.5% (2/19), and 10.5% (2/19) in 2012, 2013, 2014, and 2015, respectively. Furthermore, no AmpC β-lactamase CMY-2-producing isolates were identified in 2014 and 2015. However, the prevalence of Salmonella enterica subspecies enterica serovar Manhattan isolates harboring a bla TEM-52 -carrying IncX1 plasmid remained steady even after the cessation of ceftiofur use. Therefore, continuous monitoring of ESC resistance amongst Salmonella isolates from chicken meat products is required for food safety. Copyright © 2018. Published by Elsevier B.V.

  5. Fluorometric determination of nitrite in cured meats.

    PubMed

    Coppola, E D; Wickroski, A F; Hanna, J G

    1975-05-01

    An indirect fluorometric method for determining sodium nitrite in meat products is presented. The extracted sodium nitrite is consumed in a diazotization reaction with a measured excess of sulfanilic acid. Fluorescamine, which acts selectively with primary amines such as sulfanilic acid, is a fluorogenic reagent for the excess amine. The amine consumed, calculated by difference from the total originally present, is directly related to the sodium nitrite content of the sample. Interferences from amino acids and soluble proteins in the meat extract are eliminated by judicious use of a secondary peak in the fluorescence spectra (436 nm excitation, 495 nm fluorescence) combined with measurement at low pH (3.30). The recoveries of sodium nitrite ranged from 83.2 to 99.6% with an average of 93.4 and a standard deviation of +/- 5.28% for 11 determinations.

  6. 40 CFR 408.271 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... AND STANDARDS CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Steamed and Canned Oyster... this chapter shall apply to this subpart. (b) The term product shall mean the weight of the oyster meat...

  7. Effect of Filling Type and Heating Method on Prevalence of Listeria species and Listeria monocytogenes in Dumplings Produced in Poland.

    PubMed

    Szymczak, Barbara; Dąbrowski, Waldemar

    2015-05-01

    The count of Listeria monocytogenes was determined, before and after heat treatment, in 200 samples of dumplings of 9 brands and with different types of stuffing. Analyses were conducted according to ISO 11290-1 standard and with real-time PCR method. The highest count of L. monocytogenes was found in meat dumplings (10(2) to 10(4) CFU/g), whereas products with white cheese-potato stuffing and vegetable-mushroom stuffing contained significantly less Listeria, 20 to 80 and 5 to 32 CFU/g, respectively. In cooled meat dumplings the extent of contamination depended significantly on the producer. In addition, a significant (P < 0.05) correlation was determined between contamination level and meat content in the stuffing (rho = 0.418), especially in stuffing containing pork meat (0.464), contrary to beef-containing stuffing (0.284). Heating dumplings in boiling water for 2 min completely eliminated L. monocytogenes in meat dumplings. In contrast, the microwave heating applied for 2 min at 600 W only reduced the count of L. monocytogenes by 1 to 2 logs. Hence, the microwave heating failed to reduce the risk of infection with this pathogen below the level permissible in the EU regulation, especially in the most contaminated samples. In this case, the efficacy of microwave heating was significantly (P < 0.05) affected by the initial count of L. monocytogenes (rho = 0.626), then by meat content in the stuffing (0.476), and to the lowest extent--by the type of meat (0.415 to 0.425). However, no Listeria sp. and L. monocytogenes were isolated from cooked dumplings with fruits (strawberries or blueberries). © 2015 Institute of Food Technologists®

  8. 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

  9. Good animal welfare makes economic sense: potential of pig abattoir meat inspection as a welfare surveillance tool

    PubMed Central

    2012-01-01

    During abattoir meat inspection pig carcasses are partially or fully condemned upon detection of disease that poses a risk to public health or welfare conditions that cause animal suffering e.g. fractures. This incurs direct financial losses to producers and processors. Other health and welfare-related conditions may not result in condemnation but can necessitate ‘trimming’ of the carcass e.g. bruising, and result in financial losses to the processor. Since animal health is a component of animal welfare these represent a clear link between suboptimal pig welfare and financial losses to the pig industry. Meat inspection data can be used to inform herd health programmes, thereby reducing the risk of injury and disease and improving production efficiency. Furthermore, meat inspection has the potential to contribute to surveillance of animal welfare. Such data could contribute to reduced losses to producers and processors through lower rates of carcass condemnations, trimming and downgrading in conjunction with higher pig welfare standards on farm. Currently meat inspection data are under-utilised in the EU, even as a means of informing herd health programmes. This includes the island of Ireland but particularly the Republic. This review describes the current situation with regard to meat inspection regulation, method, data capture and utilisation across the EU, with special reference to the island of Ireland. It also describes the financial losses arising from poor animal welfare (and health) on farms. This review seeks to contribute to efforts to evaluate the role of meat inspection as a surveillance tool for animal welfare on-farm, using pigs as a case example. PMID:22738170

  10. 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.

  11. Recent advances in rapid and non-destructive assessment of meat quality using hyperspectral imaging

    NASA Astrophysics Data System (ADS)

    Tao, Feifei; Ngadi, Michael

    2016-05-01

    Meat is an important food item in human diet. Its production and consumption has greatly increased in the last decades with the development of economies and improvement of peoples' living standards. However, most of the traditional methods for evaluation of meat quality are time-consuming, laborious, inconsistent and destructive to samples, which make them not appropriate for a fast-paced production and processing environment. Development of innovative and non-destructive optical sensing techniques to facilitate simple, fast, and accurate evaluation of quality are attracting increasing attention in the food industry. Hyperspectral imaging is one of the promising techniques. It integrates the combined merits of imaging and spectroscopic techniques. This paper provides a comprehensive review on recent advances in evaluation of the important quality attributes of meat including color, marbling, tenderness, pH, water holding capacity, and also chemical composition attributes such as moisture content, protein content and fat content in pork, beef and lamb. In addition, the future potential applications and trends of hyperspectral imaging are also discussed in this paper.

  12. 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.

  13. Effect of quantum therapy on pork quality

    PubMed Central

    Bodnár, Martin; Nagy, Jozef; Popelka, Peter; Koréneková, Beáta; Mačanga, Ján; Nagyová, Alena

    2011-01-01

    In this study the impact of quantum therapy on meat quality of slaughtered pigs was investigated. For this purpose the pigs were treated with different doses of magnet-infrared-laser (MIL) radiation. Animals were divided into four groups according to radiation doses (4096, 512, and 64 Hz, and control without application), which were applied in the lumbar area of musculus longissimus dorsi (loin) at various time intervals prior to the slaughter (14 d, 24 h, and 1 h). Animals were slaughtered and the meat quality was evaluated by determining of pH value (1, 3, and 24 h post slaughter), drip loss, colour, and lactic acid and phosphoric acid amounts. MIL therapy can be used in various fields of veterinary medicine as are surgery and orthopaedics, internal medicine, dentistry, pulmonology, gastroenterology, gynaecology, urology, nephrology, and dermatology. The results achieved showed that MIL radiation used in a short period before slaughter (1 h) can cause a change in the meat quality, as reflected by the non-standard development of pH values, increases in drip loss, and changes of meat colour. PMID:22042653

  14. Additives In Meat and Poultry Products

    MedlinePlus

    ... Forms Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District ... Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) shares responsibility with FDA for the safety ...

  15. Lead Bullet Fragments in Venison from Rifle-Killed Deer: Potential for Human Dietary Exposure

    PubMed Central

    Hunt, W. Grainger; Watson, Richard T.; Oaks, J. Lindsay; Parish, Chris N.; Burnham, Kurt K.; Tucker, Russell L.; Belthoff, James R.; Hart, Garret

    2009-01-01

    Human consumers of wildlife killed with lead ammunition may be exposed to health risks associated with lead ingestion. This hypothesis is based on published studies showing elevated blood lead concentrations in subsistence hunter populations, retention of ammunition residues in the tissues of hunter-killed animals, and systemic, cognitive, and behavioral disorders associated with human lead body burdens once considered safe. Our objective was to determine the incidence and bioavailability of lead bullet fragments in hunter-killed venison, a widely-eaten food among hunters and their families. We radiographed 30 eviscerated carcasses of White-tailed Deer (Odocoileus virginianus) shot by hunters with standard lead-core, copper-jacketed bullets under normal hunting conditions. All carcasses showed metal fragments (geometric mean = 136 fragments, range = 15–409) and widespread fragment dispersion. We took each carcass to a separate meat processor and fluoroscopically scanned the resulting meat packages; fluoroscopy revealed metal fragments in the ground meat packages of 24 (80%) of the 30 deer; 32% of 234 ground meat packages contained at least one fragment. Fragments were identified as lead by ICP in 93% of 27 samples. Isotope ratios of lead in meat matched the ratios of bullets, and differed from background lead in bone. We fed fragment-containing venison to four pigs to test bioavailability; four controls received venison without fragments from the same deer. Mean blood lead concentrations in pigs peaked at 2.29 µg/dL (maximum 3.8 µg/dL) 2 days following ingestion of fragment-containing venison, significantly higher than the 0.63 µg/dL averaged by controls. We conclude that people risk exposure to bioavailable lead from bullet fragments when they eat venison from deer killed with standard lead-based rifle bullets and processed under normal procedures. At risk in the U.S. are some ten million hunters, their families, and low-income beneficiaries of venison donations. PMID:19390698

  16. 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.

  17. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.

    PubMed

    Kalinowski, Robin M; Tompkin, R Bruce; Bodnaruk, Peter W; Pruett, W Payton

    2003-07-01

    In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization) requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a "worst case" of 10(4) Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9 degrees C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9 degrees C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10 degrees C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

  18. Land and Water Use Characteristics and Human Health Input Parameters for use in Environmental Dosimetry and Risk Assessments at the Savannah River Site. 2016 Update

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

    Jannik, G. Tim; Hartman, Larry; Stagich, Brooke

    Operations at the Savannah River Site (SRS) result in releases of small amounts of radioactive materials to the atmosphere and to the Savannah River. For regulatory compliance purposes, potential offsite radiological doses are estimated annually using computer models that follow U.S. Nuclear Regulatory Commission (NRC) regulatory guides. Within the regulatory guides, default values are provided for many of the dose model parameters, but the use of applicant site-specific values is encouraged. Detailed surveys of land-use and water-use parameters were conducted in 1991 and 2010. They are being updated in this report. These parameters include local characteristics of meat, milk andmore » vegetable production; river recreational activities; and meat, milk and vegetable consumption rates, as well as other human usage parameters required in the SRS dosimetry models. In addition, the preferred elemental bioaccumulation factors and transfer factors (to be used in human health exposure calculations at SRS) are documented. The intent of this report is to establish a standardized source for these parameters that is up to date with existing data, and that is maintained via review of future-issued national references (to evaluate the need for changes as new information is released). These reviews will continue to be added to this document by revision.« less

  19. Land and Water Use Characteristics and Human Health Input Parameters for use in Environmental Dosimetry and Risk Assessments at the Savannah River Site 2017 Update

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

    Jannik, T.; Stagich, B.

    Operations at the Savannah River Site (SRS) result in releases of relatively small amounts of radioactive materials to the atmosphere and to the Savannah River. For regulatory compliance purposes, potential offsite radiological doses are estimated annually using computer models that follow U.S. Nuclear Regulatory Commission (NRC) regulatory guides. Within the regulatory guides, default values are provided for many of the dose model parameters, but the use of site-specific values is encouraged. Detailed surveys of land-use and water-use parameters were conducted in 1991, 2008, 2010, and 2016 and are being concurred with or updated in this report. These parameters include localmore » characteristics of meat, milk, and vegetable production; river recreational activities; and meat, milk, and vegetable consumption rates, as well as other human usage parameters required in the SRS dosimetry models. In addition, the preferred elemental bioaccumulation factors and transfer factors (to be used in human health exposure calculations at SRS) are documented. The intent of this report is to establish a standardized source for these parameters that is up to date with existing data, and that is maintained via review of future-issued national references (to evaluate the need for changes as new information is released). These reviews will continue to be added to this document by revision.« less

  20. 7 CFR 501.13 - Nondiscrimination.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.13 Nondiscrimination..., accommodations, and activities provided thereby on Research Center property. ...

  1. 7 CFR 501.13 - Nondiscrimination.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.13 Nondiscrimination..., accommodations, and activities provided thereby on Research Center property. ...

  2. 7 CFR 501.13 - Nondiscrimination.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.13 Nondiscrimination..., accommodations, and activities provided thereby on Research Center property. ...

  3. 7 CFR 501.13 - Nondiscrimination.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.13 Nondiscrimination..., accommodations, and activities provided thereby on Research Center property. ...

  4. Xanthine oxidase biosensor for monitoring meat spoilage

    NASA Astrophysics Data System (ADS)

    Vanegas, D. C.; Gomes, C.; McLamore, E. S.

    2014-05-01

    In this study, we have designed an electrochemical biosensor for real-time detection of specific biomarkers of bacterial metabolism related to meat spoilage (hypoxanthine and xanthine). The selective biosensor was developed by assembling a `sandwich' of nanomaterials and enzymes on a platinum-iridium electrode (1.6 mm tip diameter). The materials deposited on the sensor tip include amorphous platinum nanoclusters (i.e. Pt black), reduced graphene oxide, nanoceria, and xanthine oxidase. Xanthine oxidase was encapsulated in laponite hydrogel and used for the biorecognition of hypoxanthine and xanthine (two molecules involved in the rotting of meat by spoilage microorganisms). The developed biosensor demonstrated good electrochemical performance toward xanthine with sensitivity of 2.14 +/- 1.48 μA/mM, response time of 5.2 +/- 1.5 sec, lower detection limit of 150 +/- 39 nM, and retained at least 88% of its activity after 7 days of continuous use.

  5. 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

  6. 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.

  7. Detection of Salmonella enterica in Meat in Less than 5 Hours by a Low-Cost and Noncomplex Sample Preparation Method

    PubMed Central

    Hoorfar, J.; Hansen, F.; Christensen, J.; Mansdal, S.; Josefsen, M. H.

    2016-01-01

    ABSTRACT Salmonella is recognized as one of the most important foodborne bacteria and has wide health and socioeconomic impacts worldwide. Fresh pork meat is one of the main sources of Salmonella, and efficient and fast methods for detection are therefore necessary. Current methods for Salmonella detection in fresh meat usually include >16 h of culture enrichment, in a few cases <12 h, thus requiring at least two working shifts. Here, we report a rapid (<5 h) and high-throughput method for screening of Salmonella in samples from fresh pork meat, consisting of a 3-h enrichment in standard buffered peptone water and a real-time PCR-compatible sample preparation method based on filtration, centrifugation, and enzymatic digestion, followed by fast-cycling real-time PCR detection. The method was validated in an unpaired comparative study against the Nordic Committee on Food Analysis (NMKL) reference culture method 187. Pork meat samples (n = 140) were either artificially contaminated with Salmonella at 0, 1 to 10, or 10 to 100 CFU/25 g of meat or naturally contaminated. Cohen's kappa for the degree of agreement between the rapid method and the reference was 0.64, and the relative accuracy, sensitivity, and specificity for the rapid method were 81.4, 95.1, and 97.9%, respectively. The 50% limit of detections (LOD50s) were 8.8 CFU/25 g for the rapid method and 7.7 CFU/25 g for the reference method. Implementation of this method will enable faster release of Salmonella low-risk meat, providing savings for meat producers, and it will help contribute to improved food safety. IMPORTANCE While the cost of analysis and hands-on time of the presented rapid method were comparable to those of reference culture methods, the fast product release by this method can provide the meat industry with a competitive advantage. Not only will the abattoirs save costs for work hours and cold storage, but consumers and retailers will also benefit from fresher meat with a longer shelf life. Furthermore, the presented sample preparation might be adjusted for application in the detection of other pathogenic bacteria in different sample types. PMID:27986726

  8. Detection of Salmonella enterica in Meat in Less than 5 Hours by a Low-Cost and Noncomplex Sample Preparation Method.

    PubMed

    Fachmann, M S R; Löfström, C; Hoorfar, J; Hansen, F; Christensen, J; Mansdal, S; Josefsen, M H

    2017-03-01

    Salmonella is recognized as one of the most important foodborne bacteria and has wide health and socioeconomic impacts worldwide. Fresh pork meat is one of the main sources of Salmonella , and efficient and fast methods for detection are therefore necessary. Current methods for Salmonella detection in fresh meat usually include >16 h of culture enrichment, in a few cases <12 h, thus requiring at least two working shifts. Here, we report a rapid (<5 h) and high-throughput method for screening of Salmonella in samples from fresh pork meat, consisting of a 3-h enrichment in standard buffered peptone water and a real-time PCR-compatible sample preparation method based on filtration, centrifugation, and enzymatic digestion, followed by fast-cycling real-time PCR detection. The method was validated in an unpaired comparative study against the Nordic Committee on Food Analysis (NMKL) reference culture method 187. Pork meat samples ( n = 140) were either artificially contaminated with Salmonella at 0, 1 to 10, or 10 to 100 CFU/25 g of meat or naturally contaminated. Cohen's kappa for the degree of agreement between the rapid method and the reference was 0.64, and the relative accuracy, sensitivity, and specificity for the rapid method were 81.4, 95.1, and 97.9%, respectively. The 50% limit of detections (LOD 50 s) were 8.8 CFU/25 g for the rapid method and 7.7 CFU/25 g for the reference method. Implementation of this method will enable faster release of Salmonella low-risk meat, providing savings for meat producers, and it will help contribute to improved food safety. IMPORTANCE While the cost of analysis and hands-on time of the presented rapid method were comparable to those of reference culture methods, the fast product release by this method can provide the meat industry with a competitive advantage. Not only will the abattoirs save costs for work hours and cold storage, but consumers and retailers will also benefit from fresher meat with a longer shelf life. Furthermore, the presented sample preparation might be adjusted for application in the detection of other pathogenic bacteria in different sample types. Copyright © 2017 American Society for Microbiology.

  9. 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

  10. Online Chats to Assess Stakeholder Perceptions of Meat Chicken Intensification and Welfare.

    PubMed

    Howell, Tiffani J; Rohlf, Vanessa I; Coleman, Grahame J; Rault, Jean-Loup

    2016-10-27

    Evidence suggests that there is variation in support for specific chicken farming practices amongst stakeholder groups, and this should be explored in more detail to understand the nature of these differences and work towards convergence. Online focus groups were used to assess attitudes to animal welfare in meat chicken farming in this pilot study. Across six online chats, 25 participants (general public, n = 8; animal advocacy group, n = 11, meat chicken industry, n = 3; research or veterinary practice who had experience with poultry but no declared industry affiliation, n = 3) discussed meat chicken intensification and welfare. Of those, 21 participants completed pre- and post-chat surveys gauging perceptions and objective knowledge about meat chicken management. Main reasons for intensification support were perceptions of improved bird health, and perceptions that it is a cost-effective, sustainable farming system. Reasons for opposition included perceptions that a large number of birds kept are in close proximity and have limited ability to perform natural behaviours. Misunderstandings about current practices were clarified in chats which contained industry representation. Participants agreed on the need for enforceable standards and industry transparency. Industry-affiliated members rated welfare of meat chickens higher, and gave lower ratings for the importance of natural living, than other stakeholder groups (both p = 0.001). On average, while objective knowledge of intensification increased after chat participation (p = 0.03), general welfare ratings and support for intensification did not change over time, counter to assertions that lack of knowledge results in lack of support for some practices.

  11. Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals.

    PubMed

    De Palo, P; Maggiolino, A; Centoducati, P; Tateo, A

    2013-11-01

    The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers' customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01) on carcass. Younger animals showed greater content in protein (p<0.01). Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05). The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

  12. Slaughtering Age Effect on Carcass Traits and Meat Quality of Italian Heavy Draught Horse Foals

    PubMed Central

    De Palo, P.; Maggiolino, A.; Centoducati, P.; Tateo, A.

    2013-01-01

    The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers’ customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01) on carcass. Younger animals showed greater content in protein (p<0.01). Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05). The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers. PMID:25049752

  13. Epidemiological studies on salmonella in a certain area ("Walcheren project") III. The presence of salmonella in man, insects, seagulls and in foods, chopping-block scrapings from butcher's shops, effluent of sewage treatment plants and drains of butcher's shops.

    PubMed

    Edel, W; van Schothorst, M; van Leusden, F M; Kampelmacher, E H

    1978-12-01

    For a period of three months in a relatively small area (Walcheren), various materials (meat and meat products, insects, seagull droppings, chopping-block scrapings from butcher's shops, effluent of sewage treatment plants, drains from butcher's shops and stools of patients) were examined again for the presence of Salmonella as a continuation of previous investigations. As had been the case in previous studies, S. typhimurium (27.5%), S. panama (22.2%) and S. brandenburg (9.2%) were the three most frequently isolated serotypes. The three most frequently isolated phage types of S. typhimurium were II 505 (62.1%) II 502 (5.3%) and I 650 (4.2%). The serotypes and phage types were present in almost all the materials examined which again emphasizes the fact that there are contamination cycles of Salmonella. These studies show that the route of contamination divides in the butcher's shops. Salmonella organisms carried with the meat from the slaughter-house find their way into the drains on the one hand, and through meat and meat products, to the consumer on the other. Moreover, the high degree of contamination of effluent is not in accordance with the small number of cases of salmonellosis in man.

  14. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.

    PubMed

    Holownia, K; Chinnan, M S; Reynolds, A E; Koehler, P E

    2003-06-01

    The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than normal) of boneless, skinless chicken breast muscles were selected based on instrumental color values. The in situ changes were induced using sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite at two levels: present and not present. Fillets in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Samples were analyzed for color [lightness (L*), red/green axis (a*), yellow/blue axis (b*)] and reflectance spectra. Simulation of the pink defect was achieved in eight of the 16 treatment combinations when sodium nitrite was present and in an additional two treatment combinations when it was absent. Pinking in cooked samples was affected (P < 0.05) by L* of raw meat color. Results confirmed that it was possible to simulate the undesired pinking in cooked chicken white meat when in situ conditions were induced by sodium chloride, sodium tripolyphosphate, and sodium nitrite. The continuation of the simulation study can aid in developing alternative processing methods to eliminate potential pink defects.

  15. A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish.

    PubMed

    Viegas, O; Novo, P; Pinho, O; Ferreira, I M P L V O

    2012-01-15

    A method for analysis of 15 PAHs in charcoal-grilled meat/fish was established by high performance liquid chromatography and fluorescence detection. Gradient elution was performed with methanol/water/ethyl acetate. Maxima excitation and emission wavelengths were selected for each PAH. Retention times were very stable with coefficients of variation below 0.24% within analytical day and below 0.60% across analytical days. Two different methods of cleanup and pre-concentration steps were compared. Solvent extraction assisted by sonication carried out with n-hexane on 2g of lyophilized meat or 1g of lyophilized fish allowed to obtain high sensitivity, reproducibility and better extraction efficiency. Limits of quantification (LOQs, s/n=10) were lower than 0.01ng/g of meat wet weight and lower than 0.02ng/g of fish wet weight for all PAHs (except for Na, Fl and IP that were lower than 0.1ng/g). Two different quantification methods were compared. Standard addition method compensated PAHs losses due to incomplete extraction and it is recommended for analyses of grilled meat and fish samples that usually contain very low amounts of the eight high molecular weight PAHs (BaA, Ch, BbF, BkF, BaP, IP, BgP, DhA). Copyright © 2011 Elsevier B.V. All rights reserved.

  16. A Prospective Analysis of Meat Mutagens and Colorectal Cancer in the Nurses’ Health Study and Health Professionals Follow-up Study

    PubMed Central

    Le, Ngoan Tran; Michels, Fernanda Alessandra Silva; Song, Mingyang; Zhang, Xuehong; Bernstein, Adam M.; Giovannucci, Edward L.; Fuchs, Charles S.; Ogino, Shuji; Chan, Andrew T.; Sinha, Rashmi; Willett, Walter C.; Wu, Kana

    2016-01-01

    Background: Heterocyclic amines (HCAs) in cooked meats may play a role in colorectal cancer (CRC) development. Objectives: We aimed to prospectively examine the association between estimated intakes of HCAs and meat-derived mutagenicity (MDM) in two cohorts of health professionals, the Health Professionals Follow-up Study (HPFS) and the Nurses’ Health Study (NHS). Methods: In 29,615 men and 65,875 women, intake of the HCAs 2-amino-3,8-dimethylimidazo(4,5-j)quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), 2-amino-3,4,8-trimethylimidazo(4,5-f)quinoxaline (DiMeIQx), and MDM was estimated using a 1996 cooking questionnaire, the 1994 food frequency questionnaire, and an online database. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) and to adjust for potential confounders. Estimates for both cohorts were pooled using random-effects meta-analysis. Results: Between 1996 and 2010, 418 male and 790 female CRC cases were identified. Meat mutagen intake was not statistically significantly associated with risk of CRC [highest vs. lowest quintile, pooled HR (95% CI) for MeIQx: 1.12 (0.93, 1.34), p for trend 0.23; PhIP: 1.10 (0.90, 1.33), p for trend 0.35; MDM: 1.03 (0.86, 1.24), p for trend 0.75] or subtypes of CRC defined by tumor location (proximal or distal colon, or rectum). When analyzed by source of meat, PhIP from red but not from white meat was nonsignificantly positively associated with CRC and significantly positively associated with proximal cancers [HR (95% CI) per standard deviation increase of log-transformed intake: PhIP red meat: CRC: 1.06 (0.99, 1.12), proximal: 1.11 (1.02, 1.21); PhIP white meat: CRC: 0.99 (0.94, 1.04), proximal: 1.00 (0.93, 1.09)]. Conclusions: Estimated intakes of meat mutagens were not significantly associated with CRC risk over 14 years of follow-up in the NHS and HPFS cohorts. Results for PhIP from red but not from white meat warrant further investigation. Citation: Le NT, Michels FA, Song M, Zhang X, Bernstein AM, Giovannucci EL, Fuchs CS, Ogino S, Chan AT, Sinha R, Willett WC, Wu K. 2016. A prospective analysis of meat mutagens and colorectal cancer in the Nurses’ Health Study and Health Professionals Follow-up Study. Environ Health Perspect 124:1529–1536; http://dx.doi.org/10.1289/EHP238 PMID:27105317

  17. 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.

  18. A Prospective Analysis of Meat Mutagens and Colorectal Cancer in the Nurses' Health Study and Health Professionals Follow-up Study.

    PubMed

    Le, Ngoan Tran; Michels, Fernanda Alessandra Silva; Song, Mingyang; Zhang, Xuehong; Bernstein, Adam M; Giovannucci, Edward L; Fuchs, Charles S; Ogino, Shuji; Chan, Andrew T; Sinha, Rashmi; Willett, Walter C; Wu, Kana

    2016-10-01

    Heterocyclic amines (HCAs) in cooked meats may play a role in colorectal cancer (CRC) development. We aimed to prospectively examine the association between estimated intakes of HCAs and meat-derived mutagenicity (MDM) in two cohorts of health professionals, the Health Professionals Follow-up Study (HPFS) and the Nurses' Health Study (NHS). In 29,615 men and 65,875 women, intake of the HCAs 2-amino-3,8-dimethylimidazo(4,5-j)quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP), 2-amino-3,4,8-trimethylimidazo(4,5-f)quinoxaline (DiMeIQx), and MDM was estimated using a 1996 cooking questionnaire, the 1994 food frequency questionnaire, and an online database. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) and to adjust for potential confounders. Estimates for both cohorts were pooled using random-effects meta-analysis. Between 1996 and 2010, 418 male and 790 female CRC cases were identified. Meat mutagen intake was not statistically significantly associated with risk of CRC [highest vs. lowest quintile, pooled HR (95% CI) for MeIQx: 1.12 (0.93, 1.34), p for trend 0.23; PhIP: 1.10 (0.90, 1.33), p for trend 0.35; MDM: 1.03 (0.86, 1.24), p for trend 0.75] or subtypes of CRC defined by tumor location (proximal or distal colon, or rectum). When analyzed by source of meat, PhIP from red but not from white meat was nonsignificantly positively associated with CRC and significantly positively associated with proximal cancers [HR (95% CI) per standard deviation increase of log-transformed intake: PhIP red meat: CRC: 1.06 (0.99, 1.12), proximal: 1.11 (1.02, 1.21); PhIP white meat: CRC: 0.99 (0.94, 1.04), proximal: 1.00 (0.93, 1.09)]. Estimated intakes of meat mutagens were not significantly associated with CRC risk over 14 years of follow-up in the NHS and HPFS cohorts. Results for PhIP from red but not from white meat warrant further investigation. Le NT, Michels FA, Song M, Zhang X, Bernstein AM, Giovannucci EL, Fuchs CS, Ogino S, Chan AT, Sinha R, Willett WC, Wu K. 2016. A prospective analysis of meat mutagens and colorectal cancer in the Nurses' Health Study and Health Professionals Follow-up Study. Environ Health Perspect 124:1529-1536; http://dx.doi.org/10.1289/EHP238.

  19. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.

    PubMed

    Salminen, Hanna; Herrmann, Kurt; Weiss, Jochen

    2013-03-01

    The oxidative and physical stabilities of oil-in-water emulsions containing n-3 fatty acids (25 wt.% oil, 2.5 wt.% whey protein, pH 3.0 or pH 6.0), and their subsequent incorporation into meat products were investigated. The physical stability of fish oil emulsions was excellent and neither coalescence nor aggregation occurred during storage. Oxidative stability was better at pH 6.0 compared to pH 3.0 likely due to antioxidative continuous phase proteins. Incorporation of fish oil emulsions into pork sausages led to an increase in oxidation compared to sausages without the added fish oil emulsion. Confocal microscopy of pork sausages with fish oil emulsions revealed that droplets had coalesced in the meat matrix over time which may have contributed to the decreased oxidative stability. Results demonstrate that although interfacial engineering of n-3 fatty acids containing oil-in-water emulsions provides physical and oxidative stability of the base-emulsion, their incorporation into complex meat matrices is a non-trivial undertaking and products may incur changes in quality over time. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Improving the sustainability of global meat and milk production.

    PubMed

    Salter, Andrew M

    2017-02-01

    Global demand for meat and dairy products has increased dramatically in recent decades and, through a combination of global population growth, increased lifespan and improved economic prosperity in the developing world will inevitably continue to increase. The predicted increases in livestock production will put a potentially unsustainable burden on global resources, including land for production of crops required for animal feed and fresh water. Furthermore, animal production itself is associated with greenhouse gas production, which may speed up global warming and thereby impact on our ability to produce food. There is, therefore, an urgent need to find methods to improve the sustainability of livestock production. This review will consider various options for improving the sustainability of livestock production with particular emphasis on finding ways to replace conventional crops as sources of animal feeds. Alternatives, such as currently underutilised crops (grown on a marginal land) and insects, reared on substrates not suitable for direct consumption by farm animals, represent possible solutions. Coupled with a moderation of excessive meat consumption in wealthier countries, such strategies may secure the long-term sustainability of meat and milk production and mitigate against the adverse health effects of excessive intake.

  1. [Standardization of hospital feeding].

    PubMed

    Caracuel García, Ángel Manuel

    2015-05-07

    Normalization can be understood as the establishing measures against repetitive situations through the development, dissemination, and application of technical design documents called standards. In Andalusia there are 45 public hospitals with 14,606 beds, and in which 11,700 full pensions / day are served. The Working Group on Hospital Food Standardization of the Andalusian Society for Clinical Nutrition and Dietetics, started in 2010, working on the certification of suppliers, product specifications, and meals technical card. - Develop a specific tool to help improving food safety through the certification of their suppliers. - Develop a standardized technical specifications of foodstuffs necessary for the development of menus established codes diets Andalusian hospitals document. - Develop a catalog of data sheets plates of hospital meals, to homogenize menus, respecting local and unifying criteria for qualitative and quantitative ingredients. - Providing documentation and studying of several public hospitals in Andalusia: • Product specifications and certification of suppliers. • International standards certification and distribution companies. • Legislation. • Data sheets for the menu items. • Specifications of different product procurement procedures. - Development of the draft standard HOSPIFOOD®, and approval of the version “0.0”. - Training course for auditors to this standard. - Development of a raw materials catalog as technical cards. - Meals Technical cards review and election of the ones which will be part of the document. After nearly three years of work, we have achieved the following products: - Standardized database of technical specifications for the production of food dietary codes for: fish, seafood, meat and meat products, meats and pates, ready meals, bread and pastries, preserves, milk and dairy products, oils, cereals, legumes , vegetables, fruits, fresh and frozen vegetables, condiments and spices. - Standardized database of technical cards for meals containing the following data: SAS Code, Province, Hospital, name plate, ingredients (g), edible ingredients (g) kcal, Proteins, HC, Fat and Fiber. - HOSPIFOOD® standard certification for food providers in hospitals, school cafeterias and other institutions of social restoration. Patients expect food that is offered during the stay in the hospital, meet basic standards of quality and safety, and therefore it is necessary to design and develop control systems from the award and / or acquisition of food (raw materials and finished) products which subsequently become part of the menu that is offered as part of their treatment. To avoid the effect of fraudulent practice in public health, it’s needed to ensure the quality and safety of the food from the origin and establish the standards for acquisition and subsequent use of it.

  2. Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken.

    PubMed

    Leal-Ramos, Martha Y; Alarcon-Rojo, Alma D; Mason, Timothy J; Paniwnyk, Larysa; Alarjah, Mohammed

    2011-01-15

    Halal foods are often perceived as wholesome products that are specially selected and processed to achieve the highest standards of quality. In this study, dye penetration from an aqueous solution of methylene blue (1 mol L(-1)) was used as a model for the marination process of Halal and non-Halal chicken breast. The effect of dye penetration was evaluated by three techniques: (1) the mass of methylene blue solution in the samples was quantified by mass gain, (2) the amount of dye absorbed was determined by spectroscopy and (3) the penetration distance of dye inside the samples was measured. For non-Halal meat, ultrasound increased the amount of dye inside the samples by 6 and 13% after 15 and 30 min respectively. The effect on Halal meat was much more pronounced, with an increase in dye uptake of over 60% being observed for both time periods. Dye penetration is an indication of meat permeability and so can be used as an estimate of marinading of meat. Thus the use of high-power ultrasound has potential in poultry-processing methods, in particular that of Halal chicken marination. Copyright © 2010 Society of Chemical Industry.

  3. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

    PubMed Central

    Pourkhalili, Azin; Rahimi, Ebrahim

    2013-01-01

    Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron. PMID:23737716

  4. Heme iron content in lamb meat is differentially altered upon boiling, grilling, or frying as assessed by four distinct analytical methods.

    PubMed

    Pourkhalili, Azin; Mirlohi, Maryam; Rahimi, Ebrahim

    2013-01-01

    Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron.

  5. Meat, the metabolites: an integrated metabolite profiling and lipidomics approach for the detection of the adulteration of beef with pork

    PubMed Central

    Trivedi, Drupad K.; Hollywood, Katherine A.; Rattray, Nicholas J. W.; Ward, Holli; Trivedi, Dakshat K.; Greenwood, Joseph; Ellis, David I.

    2016-01-01

    Adulteration of high quality food products with sub-standard and cheaper grades is a world-wide problem taxing the global economy. Currently, many traditional tests suffer from poor specificity, highly complex outputs and a lack of high-throughput processing. Metabolomics has been successfully used as an accurate discriminatory technique in a number of applications including microbiology, cancer research and environmental studies and certain types of food fraud. In this study, we have developed metabolomics as a technique to assess the adulteration of meat as an improvement on current methods. Different grades of beef mince and pork mince, purchased from a national retail outlet were combined in a number of percentage ratios and analysed using GC-MS and UHPLC-MS. These techniques were chosen because GC-MS enables investigations of metabolites involved in primary metabolism whilst UHPLC-MS using reversed phase chromatography provides information on lipophilic species. With the application of chemometrics and statistical analyses, a panel of differential metabolites were found for identification of each of the two meat types. Additionally, correlation was observed between metabolite content and percentage of fat declared on meat products’ labelling. PMID:26911805

  6. Seafood Types and Age-Related Cognitive Decline in the Women’s Health Study

    PubMed Central

    2013-01-01

    Background. Seafood consumption may prevent age-related cognitive decline. However, benefits may vary by nutrient contents in different seafood types. We examined associations between total seafood consumption and cognitive decline and whether these associations differ by seafood types. Methods. We conducted a prospective cohort study of 5,988 women (mean age, 72 years) from the Women’s Health Study who self-reported seafood intake at Women’s Health Study baseline and also participated in telephone assessments of general cognition, verbal memory, and category fluency administered 5.6 years after Women’s Health Study baseline and 2 and 4 years thereafter. Primary outcomes were standardized composite scores of global cognition and verbal memory. Results. After adjusting for potential confounders, different amounts of total seafood consumption were not associated with changes in global cognition (p = .56) or verbal memory (p = .29). Considering seafood types, however, compared with women consuming less than once-weekly tuna or dark-meat finfish, those with once-weekly or higher consumption had significantly better verbal memory (0.079 standard units; p < .01) after 4 years—a difference comparable to that for women 2.1 years apart in age. There was also a statistically nonsignificant suggestion of better global cognition (p = .13) with once-weekly or higher tuna or dark-meat fish consumption. No significant associations were observed for light-meat finfish or shellfish. Conclusions. The relation of seafood to cognition may depend on the types consumed. Total consumption levels of seafood were unrelated to cognitive change. However, consumption of tuna and dark-meat fish once weekly or higher was associated with lower decline in verbal memory for a period of 4 years. PMID:23554464

  7. Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography-Mass Spectrometry.

    PubMed

    Chiu, Che-Wei; Kao, Tsai-Hua; Chen, Bing-Huei

    2018-04-04

    Cholesterol is widely present in animal fats and meat products and can undergo oxidation to form cholesterol-oxidation products (COPs) during heating. The objective of this study was to develop a QuEChERS method for the determination of COPs in edible animal fats and meat products via gas chromatography-mass spectrometry in which the required solvent volume and extraction time were reduced. By employing a DB-5MS capillary column (30 m × 0.25 mm i.d., 0.25 μm film thickness) and a temperature-programming method, seven COPs, cholesterol, and the internal standard 5α-cholestane could be separated within 19 min. The limits of detection and limits of quantitation based on the COP standards ranged from 0.16 to 180 ng/mL and from 0.32 to 400 ng/mL, respectively, and the recoveries ranged from 89.1 to 107.6% for boiled pork and from 80.5 to 105.6% for lard. The intraday variabilities for boiled pork and lard ranged from 2.27 to 6.87% and from 1.52 to 9.78%, respectively, whereas the interday variabilities ranged from 1.81 to 7.89% and from 3.57 to 9.26%, respectively. Among the various meat samples, fish showed the highest level of COPs (31.84 μg/g). For the edible fats, the COP contents in tallow (22.79-60.15 μg/g) were much higher than those in lard (0.152-2.55 μg/g) and butter (0.526-1.36 μg/g). Collectively, this method can be applied to determine COPs in cholesterol-containing foodstuffs.

  8. 9 CFR 381.167 - Other poultry dishes and specialty items.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve...) with rice or similar starches. 3 The 25 percent-standard listed includes poultry meat plus proportions...

  9. 9 CFR 381.167 - Other poultry dishes and specialty items.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve...) with rice or similar starches. 3 The 25 percent-standard listed includes poultry meat plus proportions...

  10. 9 CFR 381.167 - Other poultry dishes and specialty items.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve...) with rice or similar starches. 3 The 25 percent-standard listed includes poultry meat plus proportions...

  11. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.

    PubMed

    Amézquita, A; Weller, C L; Wang, L; Thippareddi, H; Burson, D E

    2005-05-25

    Numerous small meat processors in the United States have difficulties complying with the stabilization performance standards for preventing growth of Clostridium perfringens by 1 log10 cycle during cooling of ready-to-eat (RTE) products. These standards were established by the Food Safety and Inspection Service (FSIS) of the US Department of Agriculture in 1999. In recent years, several attempts have been made to develop predictive models for growth of C. perfringens within the range of cooling temperatures included in the FSIS standards. Those studies mainly focused on microbiological aspects, using hypothesized cooling rates. Conversely, studies dealing with heat transfer models to predict cooling rates in meat products do not address microbial growth. Integration of heat transfer relationships with C. perfringens growth relationships during cooling of meat products has been very limited. Therefore, a computer simulation scheme was developed to analyze heat transfer phenomena and temperature-dependent C. perfringens growth during cooling of cooked boneless cured ham. The temperature history of ham was predicted using a finite element heat diffusion model. Validation of heat transfer predictions used experimental data collected in commercial meat-processing facilities. For C. perfringens growth, a dynamic model was developed using Baranyi's nonautonomous differential equation. The bacterium's growth model was integrated into the computer program using predicted temperature histories as input values. For cooling cooked hams from 66.6 degrees C to 4.4 degrees C using forced air, the maximum deviation between predicted and experimental core temperature data was 2.54 degrees C. Predicted C. perfringens growth curves obtained from dynamic modeling showed good agreement with validated results for three different cooling scenarios. Mean absolute values of relative errors were below 6%, and deviations between predicted and experimental cell counts were within 0.37 log10 CFU/g. For a cooling process which was in exact compliance with the FSIS stabilization performance standards, a mean net growth of 1.37 log10 CFU/g was predicted. This study introduced the combination of engineering modeling and microbiological modeling as a useful quantitative tool for general food safety applications, such as risk assessment and hazard analysis and critical control points (HACCP) plans.

  12. Protein quality and iron availability of intermediate moisture beef stored at 38 degrees C.

    PubMed

    Neale, R J; Obanu, Z A; Biggin, R J; Ledward, D A; Lawrie, R A

    1978-01-01

    The longissimus dorsi of a bull and steer were cut into cubes 1.5 cm3 and processed to a water activity (aw) 0.85 by canning in a solution of 9.5 p. 100 sodium chloride, 0.5 p. 100 potassium sorbate and a pre-determined amount of glycerol and water for sixteen hours with continuous tumbling on an end over shaker. After partial drying the intermediate moisture (i.m.) meat pieces were stored at 38 degrees C for periods up to 24 weeks and then freeze-dried before milling and incorporation into test diets fed to rats. Protein quality of fresh cooked beef and i.m. meat stored at 38 degrees C was measured in terms of net protein utilisation (NPU). There was no significant difference in NPU between cooked beef and freshly processed i.m. beef. There were no changes in NPU of i.m. meat from bull up to 9 weeks of storage. After 3 weeks of storage of the meat from the steer however, the NPU fell to 53.0, a level characteristic of cereal protein. This fall in NPU was associated with a decrease in the levels of all essential amino acids (in the protein hydrolysate). Valine and threonine being first and second limiting amino acids. Further storage of i.m. beef after 3 weeks produced a slower rate of decrease in NPU, the value at 24 weeks being 32.1 (61 p. 100 fall). Available lysine decreased by only 15 p. 100 after twenty-four weeks, this measurement under-estimating the fall in protein quality. The decrease in solubility of the meat in SDS/beta-mercaptoethanol on storage was of similar magnitude to that of NPU. Iron availability of i.m. meat, measured by haemoglobin regeneration in rats, showed improved iron availability compared to freshly cooked beef, even though marked changes had occurred in the meat heamatin complexes.

  13. Online Chats to Assess Stakeholder Perceptions of Meat Chicken Intensification and Welfare

    PubMed Central

    Howell, Tiffani J.; Rohlf, Vanessa I.; Coleman, Grahame J.; Rault, Jean-Loup

    2016-01-01

    Simple Summary Most people care about animal welfare. Nevertheless, divergent views remain on what constitutes animal welfare, despite a growing body of scientific evidence. We used online chats to trigger discussion among participants from various stakeholder groups: general public, animal advocacy group, meat chicken industry-affiliated, and researchers or veterinarians who were not industry-affiliated but had experience with chickens. The aim of this pilot study was to assess reasons for divergence in opinions or conversely agreement between participants, using the topic of the welfare implications of meat chicken farming intensification. Participants also completed a pre- and post-chat survey to evaluate their perceptions and knowledge of chicken farming. Reasons for supporting intensification included perceptions of better health for the chickens and the sustainability of the system. Reasons for opposition included perceptions of the large number of animals kept together, and limited ability to perform natural behaviours. Misunderstandings about current practices were clarified in chats which contained industry-affiliated participants. Participants agreed on the need for enforceable standards and industry transparency. On average, objective knowledge of intensification increased after participating in the chat, but support for intensification did not change over the course of the study, counter to assertions that lack of knowledge results in lack of support for some practices. Engaging stakeholders can provide valuable information to anyone interested in the relationship between perception and knowledge of specific farming practices. Abstract Evidence suggests that there is variation in support for specific chicken farming practices amongst stakeholder groups, and this should be explored in more detail to understand the nature of these differences and work towards convergence. Online focus groups were used to assess attitudes to animal welfare in meat chicken farming in this pilot study. Across six online chats, 25 participants (general public, n = 8; animal advocacy group, n = 11, meat chicken industry, n = 3; research or veterinary practice who had experience with poultry but no declared industry affiliation, n = 3) discussed meat chicken intensification and welfare. Of those, 21 participants completed pre- and post-chat surveys gauging perceptions and objective knowledge about meat chicken management. Main reasons for intensification support were perceptions of improved bird health, and perceptions that it is a cost-effective, sustainable farming system. Reasons for opposition included perceptions that a large number of birds kept are in close proximity and have limited ability to perform natural behaviours. Misunderstandings about current practices were clarified in chats which contained industry representation. Participants agreed on the need for enforceable standards and industry transparency. Industry-affiliated members rated welfare of meat chickens higher, and gave lower ratings for the importance of natural living, than other stakeholder groups (both p = 0.001). On average, while objective knowledge of intensification increased after chat participation (p = 0.03), general welfare ratings and support for intensification did not change over time, counter to assertions that lack of knowledge results in lack of support for some practices. PMID:27801776

  14. Survival and recovery of Listeria monocytogenes on ready-to-eat meats inoculated with a desiccated and nutritionally depleted dustlike vector.

    PubMed

    De Roin, Mark A; Foong, Sally C C; Dixon, Philip M; Dickson, James S

    2003-06-01

    Dust from construction was theorized to serve as a vector for L. monocytogenes transmission to ready-to-eat (RTE) meats after heat processing but before packaging. A five-strain Listeria monocytogenes culture including serotype 4b was continually stressed on a sand vector under four sets of nutritionally depleted and dry conditions to simulate postprocessing contamination by dustlike particulates. The stresses included that associated with sand stored at different temperatures (10 and 22 degrees C) and levels of humidity (40% relative humidity [RH], 88% RH, or complete desiccation). Irradiated RTE meats, including frankfurters, bologna, chopped ham, and deli-style roast beef, were inoculated with the L. monocytogenes-contaminated sand every 2 to 3 days over a period of 1 1/2 months. After inoculation, the RTE meats were vacuum packed and stored at 4 degrees C for 24 h. Populations of L. monocytogenes were enumerated by surface plating on nonselective and selective media to recover cells on the basis of the different stresses presented (osmotic or antibiotic). L. monocytogenes was demonstrated to be capable of surviving on the sand vector for > 151 days at 10 degrees C and 88% RH, 136 days at 10 degrees C and 0% RH, 73 days at 22 degrees C and 40% RH, and 82 days at 22 degrees C and 0% RH. These results show that under the most conservative scenario, the 73-day-old L. monocytogenes-contaminated sand was able to attach to and be recovered from the RTE meats. This study illustrated that dust contaminated with L. monocytogenes, once in contact with meat surfaces, can survive and grow, posing a health hazard to consumers.

  15. Differential acute postprandial effects of processed meat and isocaloric vegan meals on the gastrointestinal hormone response in subjects suffering from type 2 diabetes and healthy controls: a randomized crossover study.

    PubMed

    Belinova, Lenka; Kahleova, Hana; Malinska, Hana; Topolcan, Ondrej; Vrzalova, Jindra; Oliyarnyk, Olena; Kazdova, Ludmila; Hill, Martin; Pelikanova, Terezie

    2014-01-01

    The intake of meat, particularly processed meat, is a dietary risk factor for diabetes. Meat intake impairs insulin sensitivity and leads to increased oxidative stress. However, its effect on postprandial gastrointestinal hormone (GIH) secretion is unclear. We aimed to investigate the acute effects of two standardized isocaloric meals: a processed hamburger meat meal rich in protein and saturated fat (M-meal) and a vegan meal rich in carbohydrates (V-meal). We hypothesized that the meat meal would lead to abnormal postprandial increases in plasma lipids and oxidative stress markers and impaired GIH responses. In a randomized crossover study, 50 patients suffering from type 2 diabetes (T2D) and 50 healthy subjects underwent two 3-h meal tolerance tests. For statistical analyses, repeated-measures ANOVA was performed. The M-meal resulted in a higher postprandial increase in lipids in both groups (p<0.001) and persistent postprandial hyperinsulinemia in patients with diabetes (p<0.001). The plasma glucose levels were significantly higher after the V-meal only at the peak level. The plasma concentrations of glucose-dependent insulinotropic peptide (GIP), peptide tyrosine-tyrosine (PYY) and pancreatic polypeptide (PP) were higher (p<0.05, p<0.001, p<0.001, respectively) and the ghrelin concentration was lower (p<0.001) after the M-meal in healthy subjects. In contrast, the concentrations of GIP, PYY and PP were significantly lower after the M-meal in T2D patients (p<0.001). Compared with the V-meal, the M-meal was associated with a larger increase in lipoperoxidation in T2D patients (p<0.05). Our results suggest that the diet composition and the energy content, rather than the carbohydrate count, should be important considerations for dietary management and demonstrate that processed meat consumption is accompanied by impaired GIH responses and increased oxidative stress marker levels in diabetic patients. ClinicalTrials.gov NCT01572402.

  16. Isolation and Identification of Campylobacter spp. from Poultry and Poultry By-Products in Tunisia by Conventional Culture Method and Multiplex Real-Time PCR.

    PubMed

    Jribi, Hela; Sellami, Hanen; Mariam, Siala; Smaoui, Salma; Ghorbel, Asma; Hachicha, Salma; Benejat, Lucie; Messadi-Akrout, Feriel; Mégraud, Francis; Gdoura, Radhouane

    2017-10-01

    Thermophilic Campylobacter spp. are one of the primary causes of bacterial human diarrhea. The consumption of poultry meats, by-products, or both is suspected to be a major cause of human campylobacteriosis. The aims of this study were to determine the prevalence of thermophilic Campylobacter spp. in fresh poultry meat and poultry by-products by conventional culture methods and to confirm Campylobacter jejuni and Campylobacter coli isolates by using the multiplex PCR assay. Two hundred fifty fresh poultry samples were collected from a variety of supermarkets and slaughterhouses located in Sfax, Tunisia, including chicken (n =149) and turkey (n =101). The samples were analyzed using conventional microbiological examinations according to the 2006 International Organization for Standardization method (ISO 10272-1) for Campylobacter spp. Concurrently, a real-time PCR was used for identification of C. jejuni and C. coli . Of the 250 samples of poultry meat and poultry by-products, 25.6% (n = 64) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in chicken meat (26.8%) followed by turkey meat (23.7%). Among the different products, poultry breasts showed the highest contamination (36.6%) followed by poultry by-products (30%), poultry wings (28%) and poultry legs (26%) showed the lowest contamination, and no contamination was found on neck skin. Of the 64 thermophilic Campylobacter isolates, C. jejuni (59.7%) was the most frequently isolated species and 10.9% of the isolates were identified as C. coli . All of the 64 Campylobacter isolates identified by the conventional culture methods were further confirmed by PCR. The seasonal peak of Campylobacter spp. contamination was in the warm seasons (spring and summer). The study concluded that high proportions of poultry meat and poultry by-products marketed in Tunisia are contaminated by Campylobacter spp. Furthermore, to ensure food safety, poultry meats must be properly cooked before consuming.

  17. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

    PubMed

    Maughan, Curtis; Martini, Silvana

    2012-02-01

    The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products. © 2012 Institute of Food Technologists®

  18. Enzyme-assisted extraction and liquid chromatography mass spectrometry for the determination of arsenic species in chicken meat.

    PubMed

    Liu, Qingqing; Peng, Hanyong; Lu, Xiufen; Le, X Chris

    2015-08-12

    Chicken is the most consumed meat in North America. Concentrations of arsenic in chicken range from μg kg(-1) to mg kg(-1). However, little is known about the speciation of arsenic in chicken meat. The objective of this research was to develop a method enabling determination of arsenic species in chicken breast muscle. We report here enzyme-enhanced extraction of arsenic species from chicken meat, separation using anion exchange chromatography (HPLC), and simultaneous detection with both inductively coupled plasma mass spectrometry (ICPMS) and electrospray ionization tandem mass spectrometry (ESIMS). We compared the extraction of arsenic species using several proteolytic enzymes: bromelain, papain, pepsin, proteinase K, and trypsin. With the use of papain-assisted extraction, 10 arsenic species were extracted and detected, as compared to 8 detectable arsenic species in the water/methanol extract. The overall extraction efficiency was also improved using a combination of ultrasonication and papain digestion, as compared to the conventional water/methanol extraction. Detection limits were in the range of 1.0-1.8 μg arsenic per kg chicken breast meat (dry weight) for seven arsenic species: arsenobetaine (AsB), inorganic arsenite (As(III)), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), inorganic arsenate (As(V)), 3-nitro-4-hydroxyphenylarsonic acid (Roxarsone), and N-acetyl-4-hydroxy-m-arsanilic acid (NAHAA). Analysis of breast meat samples from six chickens receiving feed containing Roxarsone showed the presence of (mean±standard deviation μg kg(-1)) AsB (107±4), As(III) (113±7), As(V) (7±2), MMA (51±5), DMA (64±6), Roxarsone (18±1), and four unidentified arsenic species (approximate concentration 1-10 μg kg(-1)). Copyright © 2015 Elsevier B.V. All rights reserved.

  19. Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants.

    PubMed

    Pagadala, Sivaranjani; Parveen, Salina; Rippen, Thomas; Luchansky, John B; Call, Jeffrey E; Tamplin, Mark L; Porto-Fett, Anna C S

    2012-09-01

    Seven blue crab processing plants were sampled to determine the prevalence and sources of Listeria spp. and Listeria monocytogenes for two years (2006-2007). A total of 488 raw crabs, 624 cooked crab meat (crab meat) and 624 environmental samples were tested by standard methods. Presumptive Listeria spp. were isolated from 19.5% of raw crabs, 10.8% of crab meat, and 69.5% of environmental samples. L. monocytogenes was isolated from 4.5% of raw crabs, 0.2% of crab meat, and 2.1% of environmental samples. Ninety-seven percent of the isolates were resistant to at least one of the ten antibiotics tested. Eight different serotypes were found among 76 L. monocytogenes isolates tested with the most common being 4b, 1/2b and 1/2a. Automated EcoRI ribotyping differentiated 11 ribotypes among the 106 L. monocytogenes isolates. Based on ribotyping analysis, the distribution of the ribotypes in each processing plant had a unique contamination pattern. A total of 92 ApaI and 88 AscI pulsotypes among the 106 L. monocytogenes isolates were found and distinct pulsotypes were observed in raw crab, crab meat and environmental samples. Ribotypes and serotypes recovered from crab processing plants included subtypes that have been associated with listeriosis cases in other food outbreaks. Our findings suggest that molecular methods may provide critical information about sources of L. monocytogenes in crab processing plants and will augment efforts to improve food safety control strategies such as targeting specific sources of contamination and use of aggressive detergents prior to sanitizing. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. 7 CFR 501.15 - Exceptions.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.15 Exceptions. The Administrator, Agricultural Research Service, may in individual cases make prior, written exceptions to the...

  1. 7 CFR 501.15 - Exceptions.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.15 Exceptions. The Administrator, Agricultural Research Service, may in individual cases make prior, written exceptions to the...

  2. 7 CFR 501.15 - Exceptions.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.15 Exceptions. The Administrator, Agricultural Research Service, may in individual cases make prior, written exceptions to the...

  3. 7 CFR 501.15 - Exceptions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.15 Exceptions. The Administrator, Agricultural Research Service, may in individual cases make prior, written exceptions to the...

  4. 29 CFR 1952.94 - Final approval determination.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... red meat production, or the post-harvest processing of agricultural or horticultural commodities. (c... Regulations Relating to Labor (Continued) OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR... agricultural establishment where employees are engaged in “agricultural employment” within the meaning of the...

  5. 29 CFR 1952.164 - Final approval determination.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... engaged in egg, poultry, or red meat production, or the post-harvest processing of agricultural or... Labor Regulations Relating to Labor (Continued) OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION....142, with respect to any agricultural establishment where employees are engaged in “agricultural...

  6. Quality changes of chicken meat jerky with different sweeteners during storage.

    PubMed

    Wongwiwat, Pirinya; Wattanachant, Saowakon

    2015-12-01

    Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33 %RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75 %RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p < 0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p < 0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75 %RH storage condition (p < 0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

  7. 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.

  8. Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.

    PubMed

    Sheard, P R; Hope, E; Hughes, S I; Baker, A; Nute, G R

    2010-05-01

    Thirty-six brands of pork sausage were purchased from a total of 10 retailers over a 4 months period and assessed for eating quality. The brands included 5 of the 10 most popular sausages in the UK, 4 basic, 14 standard, 10 premium and 8 healthy eating brands. The average price, meat content, fat content and salt content was 3.31 pounds/kg, 62%, 17% and 1.6%, respectively, but there were wide differences in price (1.08 pound/kg-5.23 pounds/kg), meat content (32-97%), fat content (2.1-29.1%) and salt content (0.5-2.5%). Sausages were assessed by a trained sensory panel using 100mm unstructured line scales and 14 descriptors (skin toughness, firmness, juiciness, pork flavour, fattiness, meatiness, particle size, cohesiveness, saltiness, sweet, acidic, bitter and metallic) including overall liking. The declared meat content was positively correlated with price, skin toughness, firmness, pork flavour, meatiness, particle size and perceived saltiness (r=0.5 or better). The declared fat content was positively correlated with fattiness and sweetness (r=0.42 or better) but not juiciness. There was no significant correlation between declared salt content and perceived saltiness. A principal component analysis showed that the first two principal components accounted for 51% of the variability in the data. Products could be separated into four quadrants according to their price, meat content, fat content and their associated eating quality attributes. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  9. Incidence of Nontyphoidal Salmonella in Food-Producing Animals, Animal Feed, and the Associated Environment in South Africa, 2012-2014.

    PubMed

    Magwedere, Kudakwashe; Rauff, Dionne; De Klerk, Grietjie; Keddy, Karen H; Dziva, Francis

    2015-11-01

    Nontyphoidal salmonellosis continues to pose a global threat to human health, primarily by causing food-borne illnesses, and food-producing animals are the principal reservoirs of many pathogenic serovars. To identify key control points and generate information that may enable future estimation of the transmission routes between the environment, animals, and humans, we examined data on Salmonella isolates in South Africa. Samples were obtained from livestock and poultry on farms, meat at abattoirs, raw materials at feed mills, animal feed, and environmental sources (eg, poultry houses, abattoirs, feed mills, water) from 2012 to 2014 in compliance with each establishment's protocols conforming to International Organization for Standardization (ISO) (ISO/TS 17728, ISO 18593:2004 and ISO 17604:2003) standards. Isolation and serotyping of Salmonella were performed according to the scope of accreditation of the respective laboratories conforming to ISO/IEC 17025:2005 standard techniques. Salmonella was isolated from 9031 of 180 298 (5.0%) samples, and these isolates were distributed among 188 different serovars. Salmonella Enteritidis was the most frequent isolate, with 1944 of 180 298 (21.5%) originating from poultry on farms, poultry meat, and poultry houses, followed by Salmonella Havana, with 677 of 180 298 (7.5%), mostly from environmental samples. Serovars that are uncommonly associated with human disease (Salmonella Idikan, Salmonella Salford, and Salmonella Brancaster) were isolated at higher frequencies than Salmonella Typhimurium, a common cause of human illness. Environmental samples accounted for 3869 of 9031 (42.8%) samples positive for Salmonella. We describe the frequent isolation of Salmonella of a wide variety of serovars, from an array of animal feeds, food animals, and food animal environment. As prevention of human salmonellosis requires the effective control of Salmonella in food animals, these data can be used to facilitate Salmonella control in food animals and thereby prevent human infections. © The Author 2015. Published by Oxford University Press on behalf of the Infectious Diseases Society of America. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

  10. 7 CFR 501.7 - Intoxicating beverages and narcotics.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 501.7 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.7 Intoxicating beverages and narcotics. Entering Research Center property or the operating of a...

  11. 7 CFR 501.5 - Nuisances.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.5 Nuisances. The use of loud... otherwise impedes the general public from obtaining the administrative services provided by the Research...

  12. 7 CFR 501.5 - Nuisances.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.5 Nuisances. The use of loud... otherwise impedes the general public from obtaining the administrative services provided by the Research...

  13. 7 CFR 501.5 - Nuisances.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.5 Nuisances. The use of loud... otherwise impedes the general public from obtaining the administrative services provided by the Research...

  14. 7 CFR 501.7 - Intoxicating beverages and narcotics.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 501.7 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.7 Intoxicating beverages and narcotics. Entering Research Center property or the operating of a...

  15. 7 CFR 501.7 - Intoxicating beverages and narcotics.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 501.7 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.7 Intoxicating beverages and narcotics. Entering Research Center property or the operating of a...

  16. 7 CFR 501.7 - Intoxicating beverages and narcotics.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 501.7 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.7 Intoxicating beverages and narcotics. Entering Research Center property or the operating of a...

  17. USMARC update on swine reproduction research

    USDA-ARS?s Scientific Manuscript database

    Swine research at USMARC has continued to focus on meat quality, improvement of genomic resources and reproduction, specifically estrus traits, sow longevity and lifetime productivity. This report will focus on research in behavioral anestrus in gilts. Gilts that reach puberty at an earlier age are ...

  18. 7 CFR 501.1 - General.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.1 General. The rules and... Research Center, Clay Center, Nebr. (hereinafter referred to as the Research Center), and to all persons...

  19. 7 CFR 501.1 - General.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.1 General. The rules and... Research Center, Clay Center, Nebr. (hereinafter referred to as the Research Center), and to all persons...

  20. 7 CFR 501.15 - Exceptions.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Exceptions. 501.15 Section 501.15 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.15 Exceptions. The...

  1. Animal welfare towards sustainability in pork meat production.

    PubMed

    Velarde, Antonio; Fàbrega, Emma; Blanco-Penedo, Isabel; Dalmau, Antoni

    2015-11-01

    Animal welfare is an important pillar of sustainability in meat production and is associated with other aspects of this concept, such as animal health, productivity, food safety, food quality and efficiency from a cost of production perspective. These interactions are present at all stages of the production cycle, from the beginning of the animals' farm life until their slaughter. On farm, some of the main welfare issues are related to neonatal mortality and low level of sensory input, which are likely to engender stereotypes and injurious behaviours, such as tail-biting. Pre-slaughter handling refers to the interaction between humans and animals prior to and during transport and at slaughter. Strategies to reduce pre-slaughter stress will benefit carcass and meat quality, being the training of stockpeople one of the most cost-effective policies to improve animal welfare. These strategies include also the implementation of standard monitoring procedures to detect signs of consciousness after stunning, before sticking and during bleeding until death occurs. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Measurement uncertainty of the EU methods for microbiological examination of red meat.

    PubMed

    Corry, Janet E L; Hedges, Alan J; Jarvis, Basil

    2007-09-01

    Three parallel trials were made of EU methods proposed for the microbiological examination of red meat using two analysts in each of seven laboratories within the UK. The methods involved determination of aerobic colony count (ACC) and Enterobacteriaceae colony count (ECC) using simulated methods and a freeze-dried standardised culture preparation. Trial A was based on a simulated swab test, Trial B a simulated meat excision test and Trial C was a reference test on reconstituted inoculum. Statistical analysis (ANOVA) was carried out before and after rejection of outlying data. Expanded uncertainty values (relative standard deviation x2) for repeatability and reproducibility, based on the log10 cfu/ml, on the ACC ranged from +/-2.1% to +/-2.7% and from +/-5.5% to +/-10.5%, respectively, depending upon the test procedure. Similarly for the ECC, expanded uncertainty estimates for repeatability and reproducibility ranged from +/-4.6% to +/-16.9% and from +/-21.6% to +/-23.5%, respectively. The results are discussed in relation to the potential application of the methods.

  3. Modified use of methylene blue in the tissue compression technique to detect sarcocysts in meat-producing animals.

    PubMed

    Ng, Yit Han; Subramaniam, Vellayan; Lau, Yee Ling

    2015-11-30

    Sarcocystosis in meat-producing animals is a major cause of reduced productivity in many countries, especially those that rely on agriculture. Although several diagnostic methods are available to detect sarcocystosis, many are too time-consuming for routine use in abattoirs and meat inspection centers, where large numbers of samples need to be tested. This study aimed to compare the sensitivity of the methylene blue tissue preparation, unstained tissue preparation and nested PCR in the detection of sarcocysts in tissue samples. Approximately three-fold more sarcocysts were detected in methylene blue-stained tissue compared to unstained controls (McNemar's test: P<0.01). Test sensitivity was comparable to that of the gold standard for sarcocyst detection, nested polymerase chain reaction. These results suggest that methylene blue can be used in tissue compression as a rapid, safe, and inexpensive technique for the detection of ruminant sarcocystosis in abattoirs. Copyright © 2015 Elsevier B.V. All rights reserved.

  4. Managing meat tenderness.

    PubMed

    Thompson, John

    2002-11-01

    This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain and quantified their relative importance using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles. The evidence for the importance of CCPs from the production (breed, growth path and HGP implants), pre-slaughter and processing (pH/temperature window, alternative carcass suspension, marbling and ageing) sectors are reviewed and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented.

  5. Solvent microextraction-flame atomic absorption spectrometry (SME-FAAS) for determination of ultratrace amounts of cadmium in meat and fish samples.

    PubMed

    Goudarzi, Nasser

    2009-02-11

    A simple, low cost and highly sensitive method based on solvent microextraction (SME) for separation/preconcentration and flame atomic absorption spectrometry (FAAS) was proposed for the determination of ultratrace amounts of cadmium in meat and fish samples. The analytical procedure involved the formation of a hydrophobic complex by mixing the analyte solution with an ammonium pyrrolidinedithiocarbamate (APDC) solution. In suitable conditions, the complex of cadmium-APDC entered the micro organic phase, and thus, separation of the analyte from the matrix was achieved. Under optimal chemical and instrumental conditions, a detection limit (3 sigma) of 0.8 ng L(-1) and an enrichment factor of 93 were achieved. The relative standard deviation for the method was found to be 2.2% for Cd. The interference effects of some anions and cations were also investigated. The developed method has been applied to the determination of trace Cd in meat and fish samples.

  6. [The significance of meat quality in marketing].

    PubMed

    Kallweit, E

    1994-07-01

    Food quality in general and meat quality in particular are not only evaluated by means of objective quality traits but the entire production process is gaining more attention by the modern consumer. Due to this development quality programs were developed to define the majority of the processes in all production and marketing steps which are again linked by contracts. Not all of these items are quality relevant, but are concessions to ethic principles (animal welfare etc.). This is demonstrated by the example of Scharrel-pork production. The price differentiation at the pork market is still influenced predominantly by quantitative carcass traits. On the European market quality programs still are of minor significance. Premiums which are paid for high quality standards are more or less compensated by higher production costs and lower lean meat percentages, which must be expected in stress susceptible strains. The high efforts to establish quality programs, however, help to improve the quality level in general, and secure the market shares for local producers.

  7. 9 CFR 319.305 - Tamales.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Tamales. 319.305 Section 319.305 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY...

  8. 9 CFR 319.280 - Scrapple.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Scrapple. 319.280 Section 319.280 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Specialties, Puddings and Nonspecific...

  9. 9 CFR 319.305 - Tamales.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Tamales. 319.305 Section 319.305 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY...

  10. 9 CFR 319.280 - Scrapple.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Scrapple. 319.280 Section 319.280 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Specialties, Puddings and Nonspecific...

  11. THE DETERMINATION AND USE OF CONDITION INDEX OF OYSTERS

    EPA Science Inventory

    Oyster condition measures should be standardized through use of Hopkins' formula: Condition Index - (dry meat weight in g) (100)/(internal cavity volume in cu. cm.). Cavity volumes, previously measured chiefly as capacity by a water displacement method, may be determined by subtr...

  12. Was Frozen Mammoth or Giant Ground Sloth Served for Dinner at The Explorers Club?

    PubMed Central

    Walsh, Timothy J.; Sargis, Eric J.; Caccone, Adalgisa

    2016-01-01

    Accounts of woolly mammoths (Mammuthus primigenius) preserved so well in ice that their meat is still edible have a long history of intriguing the public and influencing paleontological thought on Quaternary extinctions and climate, with some scientists resorting to catastrophism to explain the instantaneous freezing necessary to preserve edible meat. Famously, members of The Explorers Club purportedly dined on frozen mammoth from Alaska, USA, in 1951. This event, well received by the press and general public, became an enduring legend for the Club and popularized the notorious annual tradition of serving rare and exotic food at Club dinners that continues to this day. The Yale Peabody Museum holds a sample of meat preserved from the 1951 meal, interestingly labeled as a South American giant ground sloth (Megatherium), not mammoth. We sequenced a fragment of the mitochondrial cytochrome-b gene and studied archival material to verify its identity, which if genuine, would extend the range of Megatherium over 600% and alter our views on ground sloth evolution. Our results indicate that the meat was not mammoth or Megatherium but green sea turtle (Chelonia mydas). The prehistoric dinner was likely an elaborate publicity stunt. Our study emphasizes the value of museums collecting and curating voucher specimens, particularly those used for evidence of extraordinary claims. PMID:26840445

  13. Modeling production functions and economic weights in intensive meat production of guinea pigs.

    PubMed

    Pascual, Mariam; Cruz, Danny Julio; Blasco, Agustín

    2017-10-01

    A profit function for a typical commercial farm of intensive guinea pig production was designed. The simulated farm contained 86 cages with a ratio of 7:1 females/males, with continuous mating. Kits were weaned at 15 days of age and slaughtered for meat production at 90 days of age. The absolute (EW) and relative economic weights of the main traits were calculated. The highest EW were kits produced per kindling (US$25), kits weaned per kindling (US$22), kits born alive per kindling (US$20), and the number of kindlings per female and year (US$12). Profit, returns, and costs per female and year were US$15, 68, and 53, respectively. Returns came from the production of young guinea pigs and discarded reproductive adults for meat production, 90 and 10% of the total returns. The highest costs were feeding and labor, 44 and 23% of the total cost. The EW and profit did not substantially change when simulating variations of ±20% in the prices of kilograms of fattening feed and kilograms of live weight of guinea pig, showing their robustness to future variations in market prices or to variations in prices between countries. The results obtained highlight the importance of the feeding costs in the guinea pig meat production.

  14. Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

    PubMed Central

    Henriques, Luciana Salles Vasconcelos; da Costa Henry, Fábio; Barbosa, João Batista; Ladeira, Silvania Alves; de Faria Pereira, Silvia Menezes; da Silva Antonio, Isabela Maria; Teixeira, Gina Nunes; Martins, Meire Lelis Leal; de Carvalho Vital, Helio; dos Prazeres Rodrigues, Dália; dos Reis, Eliane Moura Falavina

    2013-01-01

    This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (−18 °C) until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp. PMID:24688504

  15. The significance of Campylobacter jejuni infection in poultry: a review.

    PubMed

    Shane, S M

    1992-01-01

    Campylobacter is a significant cause of enterocolitis in consumers of undercooked poultry meat. Campylobacter jejuni is the most significant of the three thermophilic Campylobacter species, and is responsible for intestinal colonization in poultry and food-borne enteritis in humans. Generally, C. jejuni is apathogenic in poultry, although newly hatched chicks and turkeys may develop a transient diarrhoea following infection. Modern intensive poultry production favours the introduction of infection into commercial growing units, resulting in intestinal colonization during the second to fourth weeks inclusive. Routes of infection include contaminated fomites, infected water supply, rodents, insects, and free-living birds. Vertical transmission is considered unlikely. Contamination of poultry meat is enhanced by deficiencies in transport and processing of broilers and turkeys. Scalding, defeathering and evisceration represent the significant points of cross-contamination during processing. Epidemiological correlation has been established between consumption of contaminated chicken and outbreaks of human campylobacteriosis. Amelioration of infection by application of improved standards of hygiene and decontamination is possible in the context of commercial poultry production. Improvement in washing of carcasses, and the application of chemical disinfectants and gamma irradiation have the potential to reduce the prevalence of C. jejuni contamination in poultry meat. These innovations, together with improved storage and handling of meat products, will reduce the risk of campylobacteriosis to consumers.

  16. 7 CFR 62.208 - Publication of QSVP assessment status.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Service § 62.208 Publication of QSVP assessment status. Approved programs shall be posted for public reference on the ARC Branch Web site: http://www.ams.usda.gov...

  17. 7 CFR 501.2 - Admission.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.2 Admission. Admission to the Research Center during “off duty” hours shall be restricted to the main arteries and any deviation...

  18. 7 CFR 501.6 - Gambling.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.6 Gambling. Participating in... lottery or pool, or the selling or purchasing of numbers tickets, in or on Research Center property, is...

  19. 7 CFR 501.6 - Gambling.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.6 Gambling. Participating in... lottery or pool, or the selling or purchasing of numbers tickets, in or on Research Center property, is...

  20. 7 CFR 501.2 - Admission.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.2 Admission. Admission to the Research Center during “off duty” hours shall be restricted to the main arteries and any deviation...

  1. 7 CFR 501.2 - Admission.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.2 Admission. Admission to the Research Center during “off duty” hours shall be restricted to the main arteries and any deviation...

  2. 7 CFR 501.3 - Preservation of property.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 6 2011-01-01 2011-01-01 false Preservation of property. 501.3 Section 501.3 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.3...

  3. 7 CFR 501.3 - Preservation of property.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 6 2013-01-01 2013-01-01 false Preservation of property. 501.3 Section 501.3 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.3...

  4. 7 CFR 501.3 - Preservation of property.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 6 2012-01-01 2012-01-01 false Preservation of property. 501.3 Section 501.3 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.3...

  5. 7 CFR 501.6 - Gambling.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.6 Gambling. Participating in... lottery or pool, or the selling or purchasing of numbers tickets, in or on Research Center property, is...

  6. 7 CFR 501.2 - Admission.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.2 Admission. Admission to the Research Center during “off duty” hours shall be restricted to the main arteries and any deviation...

  7. 7 CFR 501.3 - Preservation of property.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 6 2014-01-01 2014-01-01 false Preservation of property. 501.3 Section 501.3 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.3...

  8. 7 CFR 62.208 - Publication of QSVP assessment status.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Service § 62.208 Publication of QSVP assessment status. Approved programs shall be posted for public reference on the ARC Branch Web site: http://www.ams.usda.gov...

  9. 7 CFR 62.208 - Publication of QSVP assessment status.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Service § 62.208 Publication of QSVP assessment status. Approved programs shall be posted for public reference on the ARC Branch Web site: http://www.ams.usda.gov...

  10. 7 CFR 62.208 - Publication of QSVP assessment status.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Service § 62.208 Publication of QSVP assessment status. Approved programs shall be posted for public reference on the ARC Branch Web site: http://www.ams.usda.gov...

  11. 7 CFR 62.208 - Publication of QSVP assessment status.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... (CONTINUED) LIVESTOCK, MEAT, AND OTHER AGRICULTURAL COMMODITIES (QUALITY SYSTEMS VERIFICATION PROGRAMS) Quality Systems Verification Programs Definitions Service § 62.208 Publication of QSVP assessment status. Approved programs shall be posted for public reference on the ARC Branch Web site: http://www.ams.usda.gov...

  12. 7 CFR 501.7 - Intoxicating beverages and narcotics.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Intoxicating beverages and narcotics. 501.7 Section 501.7 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA...

  13. 7 CFR 501.2 - Admission.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Admission. 501.2 Section 501.2 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.2 Admission. Admission to the...

  14. 7 CFR 501.3 - Preservation of property.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Preservation of property. 501.3 Section 501.3 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.3...

  15. 9 CFR 319.302 - Hash.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Hash. 319.302 Section 319.302 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION...

  16. 9 CFR 319.600 - [Reserved

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false [Reserved] 319.600 Section 319.600 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Snacks, Hors d'Oeuvres, Pizza, and...

  17. 9 CFR 319.600 - [Reserved

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false [Reserved] 319.600 Section 319.600 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Snacks, Hors d'Oeuvres, Pizza, and...

  18. 9 CFR 319.302 - Hash.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Hash. 319.302 Section 319.302 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION...

  19. 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...

  20. Effect of biotin supplementation on meat quality of F1 Wagyu/Black Angus feedlot steers of known genotype.

    PubMed

    Lawrence, R J; Doyle, J C; Elliott, R; Norton, B W; Loxton, I

    2007-10-01

    Biotin (D-biotin) was supplemented to F1 Wagyu/Black Angus steers fed a wheat-based ration to evaluate the effect on meat quality. One hundred and eight steers of known Wagyu sire lines were assigned to three biotin treatments (0, 10 and 20mg/head/day) with each treatment replicated four times using an unfasted liveweight of 410.5kg (±24.42 SD). Biotin supplementation had no effect (P>0.05) on beef marbling standard at either the 5/6th or 10/11th rib quartering site, 10/11th rib intra-muscular fat percentage, intra-muscular fat fatty acid composition or adipose melting points. Wagyu genotype had an effect (P<0.05) on beef marbling standard and intra-muscular fat percentage at the 10/11th rib, inter-muscular and intra-muscular melting point and fatty acid composition of intra-muscular fat. A significant (P<0.001) but poor correlation existed between beef marbling standard and intra-muscular fat percentage (R(2)=0.198). Total conjugated linoleic acid had a highly significantly (P<0.0001) positive correlation to intra-muscular fat percentage (R(2)=0.446).

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

    Chua, S.E.; Abito, G.F.

    A 1-MWt multi-crop drying facility using low-enthalpy waste geothermal heat is installed within the vicinity of the Southern Negros Geothermal Project (January, 1994). The plant is envisioned to demonstrate the direct use of geothermal resources for agro-industrial purposes and at the same time, provide major benefits by raising the quality of the agro-industrial products to meet higher standards. The development and design of the heat exchangers that supply the heat and the dryer used in the facility is presented. The process flow and the dryer parameters in the drying of coconut meat and other crops have been determined. The initialmore » design of the dryers target the dehydration of coconut meat and other crops using boxes and trays.« less

  2. Occurrence of antimicrobial-resistant salmonella species in raw and ready to eat turkey meat products from retail outlets in the midwestern United States.

    PubMed

    Khaitsa, Margaret L; Kegode, Redempta B; Doetkott, Dawn K

    2007-01-01

    To investigate occurrence of Salmonella in raw and ready to eat (RTE) turkey from retail outlets, determine factors associated with its occurrence and antimicrobial-resistance patterns. A total of 959 turkey products (raw, n = 345; and RTE, n = 614) were purchased in 3 months from four stores in one city in the midwestern United States. Chi-square and logistic regression analyses were used to test for associations of microbial contamination with product type and brand, expiration date, sampling time, and retail store. Antimicrobial resistance of Salmonellae was determined using a National Antimicrobial Resistance Monitoring System (NARMS) panel of antimicrobials. Overall, 2.2% (21/959) of the samples (4.1% [14/345] raw and 1.1% [7/614] RTE) were contaminated with Salmonella. A significant difference in Salmonella occurrence (p < 0.05), between meat type (raw vs. RTE; OR = 4.2, 95% CI = 1.6, 10.8); and sampling month (p < 0.05) was reported, but not between retail stores and product brands. Salmonellae belonged to 6 serotypes: Hadar, Heidelberg, Typhimurium var. Copenhagen, Newport, Saintpaul, and Agona. Salmonellae from raw turkey exhibited higher antimicrobial resistance (53%) compared to those from RTE products (33%). Multidrug resistance was exhibited by 62% of Salmonellae (86% RTE, 50% raw meats). CONCLUSION AND CLINICAL APPLICATIONS: Turkey (both raw and RTE) may occasionally be contaminated with antimicrobial-resistant Salmonellae whose occurrence was influenced by sampling month and meat type. Continued surveillance of Salmonella occurrence in meat products, in particular RTE ones, is warranted in order to ensure a safe food supply.

  3. Tracking cross-contamination transfer dynamics at a mock retail deli market using GloGerm.

    PubMed

    Maitland, Jessica; Boyer, Renee; Gallagher, Dan; Duncan, Susan; Bauer, Nate; Kause, Janell; Eifert, Joseph

    2013-02-01

    Ready-to-eat (RTE) deli meats are considered a food at high risk for causing foodborne illness. Deli meats are listed as the highest risk RTE food vehicle for Listeria monocytogenes. Cross-contamination in the retail deli market may contribute to spread of pathogens to deli meats. Understanding potential cross-contamination pathways is essential for reducing the risk of contaminating various products. The objective of this study was to track cross-contamination pathways through a mock retail deli market using an abiotic surrogate, GloGerm, to visually represent how pathogens may spread through the deli environment via direct contact with food surfaces. Six contamination origination sites (slicer blade, meat chub, floor drain, preparation table, employee's glove, and employee's hands) were evaluated separately. Each site was inoculated with 20 ml of GloGerm, and a series of standard deli operations were completed (approximately 10 min of work). Photographs were then taken under UV illumination to visualize spread of GloGerm throughout the deli. A sensory panel evaluated the levels of contamination on the resulting contaminated surfaces. Five of the six contamination origination sites were associated with transfer of GloGerm to the deli case door handle, slicer blade, meat chub, preparation table, and the employee's gloves. Additional locations became contaminated (i.e., deli case shelf, prep table sink, and glove box), but this contamination was not consistent across all trials. Contamination did not spread from the floor drain to any food contact surfaces. The findings of this study reinforce the need for consistent equipment cleaning and food safety practices among deli workers to minimize cross-contamination.

  4. 7 CFR 501.4 - Conformity with signs and emergency directions.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Section 501.4 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.4 Conformity with signs and emergency directions. Persons in and on property of the Research...

  5. 7 CFR 501.11 - Mobile equipment and pedestrian traffic.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Section 501.11 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA... whether or not motorized in or on Research Center property, or within the scope of Research Center...

  6. 7 CFR 501.11 - Mobile equipment and pedestrian traffic.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Section 501.11 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA... whether or not motorized in or on Research Center property, or within the scope of Research Center...

  7. 7 CFR 501.11 - Mobile equipment and pedestrian traffic.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Section 501.11 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA... whether or not motorized in or on Research Center property, or within the scope of Research Center...

  8. 7 CFR 501.11 - Mobile equipment and pedestrian traffic.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Section 501.11 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA... whether or not motorized in or on Research Center property, or within the scope of Research Center...

  9. 7 CFR 501.4 - Conformity with signs and emergency directions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Section 501.4 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.4 Conformity with signs and emergency directions. Persons in and on property of the Research...

  10. 7 CFR 501.4 - Conformity with signs and emergency directions.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Section 501.4 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.4 Conformity with signs and emergency directions. Persons in and on property of the Research...

  11. 7 CFR 501.4 - Conformity with signs and emergency directions.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Section 501.4 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.4 Conformity with signs and emergency directions. Persons in and on property of the Research...

  12. 7 CFR 501.14 - Non-Federal law enforcement.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... enforcement agencies to exercise police power on property outside the Research Center. With the consent of any... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.14 Non...

  13. 7 CFR 501.10 - Pets.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 6 2013-01-01 2013-01-01 false Pets. 501.10 Section 501.10 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.10 Pets. Animals shall be brought...

  14. 7 CFR 501.10 - Pets.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 6 2012-01-01 2012-01-01 false Pets. 501.10 Section 501.10 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.10 Pets. Animals shall be brought...

  15. 7 CFR 501.10 - Pets.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 6 2011-01-01 2011-01-01 false Pets. 501.10 Section 501.10 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.10 Pets. Animals shall be brought...

  16. 7 CFR 501.10 - Pets.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 6 2014-01-01 2014-01-01 false Pets. 501.10 Section 501.10 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.10 Pets. Animals shall be brought...

  17. 7 CFR 501.10 - Pets.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Pets. 501.10 Section 501.10 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.10 Pets. Animals shall be brought...

  18. 7 CFR 501.5 - Nuisances.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 6 2011-01-01 2011-01-01 false Nuisances. 501.5 Section 501.5 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.5 Nuisances. The use of loud...

  19. 7 CFR 501.5 - Nuisances.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Nuisances. 501.5 Section 501.5 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.5 Nuisances. The use of loud...

  20. The relationship of live animal muscular and skeletal scores, ultrasound measurements and carcass classification scores with carcass composition and value in steers.

    PubMed

    Conroy, S B; Drennan, M J; Kenny, D A; McGee, M

    2009-11-01

    This study examined the relationship of muscular and skeletal scores and ultrasound measurements in the live animal, and carcass conformation and fat scores with carcass composition and value using 336 steers, slaughtered at 2 years of age. Live animal scores and measurements were recorded at 8 to 12 months of age and pre-slaughter. Following slaughter, each carcass was classified for conformation and fatness and the right side dissected into meat, fat and bone. Carcass conformation scores and fat scores were both measured on a continuous 15-point scale and ranged from 2.0 to 12.0 and from 2.8 to 13.3, respectively. Pre-slaughter muscular scores showed positive correlations (P < 0.001) ranging from 0.31 to 0.86 with carcass meat proportion, proportion of high-value cuts in the carcass, conformation score and carcass value, significant negative correlations with carcass fat (r = -0.13) and bone (r = -0.81) proportions, and generally low non-significant relationships with the proportion of high-value cuts in meat and carcass fat score. Pre-slaughter ultrasound muscle depth and carcass conformation score showed similar correlations with carcass traits to those using the pre-slaughter muscular scoring procedure. Pre-slaughter ultrasound fat depth showed positive correlations (P < 0.001) with carcass fat proportion (r = 0.59) and fat score (r = 0.63), and significant negative correlations (-0.23 to -0.50) with carcass meat and bone proportions, high-value cuts in the carcass and in meat, and carcass value. Pre-slaughter skeletal scores generally showed poor correlations ranging from -0.38 to 0.52 with the various carcass traits. Corresponding correlations (-0.26 to 0.44) involving records collected at 8 to 12 months of age were lower than those using pre-slaughter records. A one-unit increase in carcass conformation score increased carcass meat proportion and value by 11.2 g/kg and 5.6 cents/kg, respectively. Corresponding values for fat score were -8.2 g/kg and -5.1 cents/kg. In conclusion, both pre-slaughter live animal scores/measurements and carcass classification scores, explained an appreciable amount of the total variation in carcass meat, fat and bone proportions and carcass value, and a moderate amount of the variation in proportion of high-value meat cuts in the carcass.

  1. Extensive protein hydrolyzation is indispensable to prevent IgE-mediated poultry allergen recognition in dogs and cats.

    PubMed

    Olivry, Thierry; Bexley, Jennifer; Mougeot, Isabelle

    2017-08-17

    The central premise for the commercialization of diets with hydrolyzed ingredients is that the small-sized digested peptides would be unable to crosslink allergen-specific IgE at the surface of tissue mast cells and induce their degranulation. Evidence for the validity of this concept to diagnose food allergies in dogs and cats is limited, however. Our objectives were to study the recognition of standard and variably hydrolyzed poultry extracts by sera from dogs and cats with elevated chicken-specific serum IgE. Forty sera from dogs and 40 from cats with undetectable, low, medium or high serum levels of chicken-specific IgE were tested by ELISA on plates coated with the positive controls chicken, duck and turkey meat extracts and the negative controls beef meat (dogs) or wheat (cats). Plates were also coated with a non-hydrolyzed chicken meal, and mildly- or extensively-hydrolyzed poultry feather extracts. The frequencies of dogs with positive IgE against the various extracts were: chicken meat: 100%, duck and turkey meats: 97%, beef meat: 3%, non-hydrolyzed chicken meal: 73%, mildly-hydrolyzed poultry feathers: 37% and extensively-hydrolyzed poultry feathers: 0%. For cats, these respective percentages were (with wheat replacing beef as a negative control): 100, 84, 97, 7, 7, 0 and 0%. To detect any allergenic cross-reactivity between poultry meat-based and feather hydrolysate-derived extracts, an IgE ELISA inhibition was also done. Ten canine sera with the highest level of anti-poultry IgE in the previous experiment were incubated overnight with a previously optimized 50 μg amount of each of the extracts used above. We performed ELISA on plates coated with chicken, duck or turkey meats with or without inhibitors. The median inhibition percentages after incubation with the non-hydrolyzed chicken meal were ~22%, with the mildly-hydrolyzed poultry feathers: 14-22%, and those with the extensively-hydrolyzed poultry feathers: 5 to 10%; the last inhibition level was similar to that of the beef meat negative control. Altogether, these results suggest that an extensive-but not partial-hydrolyzation of the poultry feather extract is necessary to prevent the recognition of allergenic epitopes by poultry-specific IgE.

  2. 9 CFR 319.300 - Chili con carne.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Chili con carne. 319.300 Section 319.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY...

  3. 9 CFR 319.308 - Tripe with milk.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Tripe with milk. 319.308 Section 319.308 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY...

  4. 9 CFR 319.308 - Tripe with milk.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Tripe with milk. 319.308 Section 319.308 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY...

  5. 9 CFR 319.300 - Chili con carne.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chili con carne. 319.300 Section 319.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY...

  6. 7 CFR 51.1409 - Well developed.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 2 2013-01-01 2013-01-01 false Well developed. 51.1409 Section 51.1409 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... Well developed. Well developed means that the kernel has a large amount of meat in proportion to its...

  7. 7 CFR 51.1409 - Well developed.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 2 2014-01-01 2014-01-01 false Well developed. 51.1409 Section 51.1409 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... Well developed. Well developed means that the kernel has a large amount of meat in proportion to its...

  8. 40 CFR 432.5 - Incorporation by reference.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... AND STANDARDS MEAT AND POULTRY PRODUCTS POINT SOURCE CATEGORY § 432.5 Incorporation by reference. (a... Federal Register. The material is available for purchase at the address in paragraph (b) of this section..., Washington, DC. (b) The following material is available for purchase from the National Technical Information...

  9. 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...

  10. U.S. dietary exposures to heterocyclic amines.

    PubMed

    Bogen, K T; Keating, G A

    2001-01-01

    Heterocyclic amines (HAs) formed in fried, broiled or grilled meats are potent mutagens that increase rates of colon, mammary, prostate and other cancers in bioassay rodents. Studies of how human dietary HA exposures may affect cancer risks have so far relied on fairly crudely defined HA-exposure categories. Recently, an integrated, quantitative approach to HA-exposure assessment (HAEA) was developed to estimate compound-specific intakes for particular individuals based on corresponding HA-concentration estimates that reflect their meat-type, intake-rate, cooking-method and meat-doneness preferences. This method was applied in the present study to U.S. national Continuing Survey of Food Intakes by Individuals (CSFII) data on meats consumed and cooking methods used by >25,000 people, after adjusting for underreported energy intake and conditional on meat-doneness preferences estimated from additional survey data. The U.S. population average lifetime time-weighted average of total HAs consumed was estimated to be approximately 9 ng/kg/day, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise about two thirds of this intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among different meat types. Estimated total HA intakes by male vs. female children were generally similar, with those by (0- to 15-year-old) children approximately 25% greater than those by (16+-year-old) adults. Race-, age- and sex-specific mean HA intakes were estimated to be greatest for African American males, who were estimated to consume approximately 2- and approximately 3-fold more PhIP than white males at ages <16 and 30+ years, respectively, after considering a relatively greater preference for more well-done items among African Americans based on national survey data. This difference in PhIP intakes may at least partly explain why prostate cancer (PC) kills approximately 2-fold more African American than white men, in view of experimental data indicating that PhIP mutates prostate DNA and causes prostate tumors in rats.

  11. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

    PubMed

    Lahou, Evy; Wang, Xiang; De Boeck, Elien; Verguldt, Elien; Geeraerd, Annemie; Devlieghere, Frank; Uyttendaele, Mieke

    2015-08-03

    In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of Campylobacter jejuni, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and two strains of generic E. coli was validated in BHI and adjusted BHI (i.e. pH5.6 and 1.5% NaCl) at 60°C. The D-values were obtained of the linear phase of the survivor curves created in GInaFiT, a freeware tool to fit models to experimental data. The obtained D-values corresponded to those previously published in literature and confirmed L. monocytogenes to be the most heat resistant pathogen among them. Heat treatment in adjusted BHI significantly increased heat-resistance of E. coli O157:H7 and generic E. coli. Subsequently, the thermal inactivation of L. monocytogenes, Salmonella spp., C. jejuni and E. coli O157:H7 was evaluated using a standardized procedure simulating commonly used home pan frying of various types of meat including steaks or filets, hamburgers and meat strips from various animal species such as pork, beef, chicken, lamb and some turkey, horse, kangaroo and crocodile meat. Corresponding F70-values were calculated based upon measured core time/temperature profiles. It was noted that a core temperature of 70 °C was not always achieved and, moreover, a heat treatment equivalent to 2 min at 70 °C was also not always obtained. This was in particular noted in hamburgers although the meat was visually judged well done. On several occasions, residual survivors of the initial inoculated (4 logCFU/g) food borne pathogens could be recovered either by enumeration (limit of detection 1 logCFU/g) or by the presence/absence testing per 25 g. Pan frying of hamburgers yielded the highest number of surviving pathogenic bacteria (46%), followed by well-done filets and steaks (13%) and meat strips (12%). Taking only steaks (beef, horse, kangaroo, crocodile and turkey) into account, residual detection of pathogens occurred for all levels of doneness: 18% for well-done, 71% for medium and even 90% for rare steaks. Numbers of L. monocytogenes recovered after heat treatment ranged from <1 logCFU/g to 2.6 logCFU/g. Although, the prevalence of pathogens in meat might be low, and the numbers present in case of natural contamination are probably lower than the current used inoculum of 4 logCFU/g, consumers could still be exposed to surviving food borne pathogens in case of these commonly used pan frying of raw meat and meat preparations at consumer's home. Copyright © 2015 Elsevier B.V. All rights reserved.

  12. 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.

  13. Differential Acute Postprandial Effects of Processed Meat and Isocaloric Vegan Meals on the Gastrointestinal Hormone Response in Subjects Suffering from Type 2 Diabetes and Healthy Controls: A Randomized Crossover Study

    PubMed Central

    Belinova, Lenka; Kahleova, Hana; Malinska, Hana; Topolcan, Ondrej; Vrzalova, Jindra; Oliyarnyk, Olena; Kazdova, Ludmila; Hill, Martin; Pelikanova, Terezie

    2014-01-01

    Background The intake of meat, particularly processed meat, is a dietary risk factor for diabetes. Meat intake impairs insulin sensitivity and leads to increased oxidative stress. However, its effect on postprandial gastrointestinal hormone (GIH) secretion is unclear. We aimed to investigate the acute effects of two standardized isocaloric meals: a processed hamburger meat meal rich in protein and saturated fat (M-meal) and a vegan meal rich in carbohydrates (V-meal). We hypothesized that the meat meal would lead to abnormal postprandial increases in plasma lipids and oxidative stress markers and impaired GIH responses. Methods In a randomized crossover study, 50 patients suffering from type 2 diabetes (T2D) and 50 healthy subjects underwent two 3-h meal tolerance tests. For statistical analyses, repeated-measures ANOVA was performed. Results The M-meal resulted in a higher postprandial increase in lipids in both groups (p<0.001) and persistent postprandial hyperinsulinemia in patients with diabetes (p<0.001). The plasma glucose levels were significantly higher after the V-meal only at the peak level. The plasma concentrations of glucose-dependent insulinotropic peptide (GIP), peptide tyrosine-tyrosine (PYY) and pancreatic polypeptide (PP) were higher (p<0.05, p<0.001, p<0.001, respectively) and the ghrelin concentration was lower (p<0.001) after the M-meal in healthy subjects. In contrast, the concentrations of GIP, PYY and PP were significantly lower after the M-meal in T2D patients (p<0.001). Compared with the V-meal, the M-meal was associated with a larger increase in lipoperoxidation in T2D patients (p<0.05). Conclusion/Interpretation Our results suggest that the diet composition and the energy content, rather than the carbohydrate count, should be important considerations for dietary management and demonstrate that processed meat consumption is accompanied by impaired GIH responses and increased oxidative stress marker levels in diabetic patients. Trial Registration ClinicalTrials.gov NCT01572402 PMID:25222490

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

    PubMed

    Kop-Bozbay, C; Ocak, N

    2015-04-01

    This study was conducted to determine weights of body (BW), carcass (CW), gastrointestinal tract (GTW), meat quality and some blood metabolite responses to corn starch, saccharose or glucose administration in the drinking water during pre-slaughter feed withdrawal (FW) in broilers. On day 42 of age, 200 broilers (Ross 308) were allocated randomly to five treatments with four replicates. During a 10-h FW, control broilers (C) were provided with non-treated water and the standard finisher diet ad libitum, whereas fasted broilers provided with non-treated (NFW) or treated water, 3 g glucose (G), saccharose (S) or corn starch (CS)/L. Eight birds (four males and four females) per treatment were slaughtered. Birds receiving non-treated or treated water had lower BW and higher carcass yield than the full-fed broilers. The full-fed broilers had higher absolute and relative GTW than the fasted birds. Broilers consumed more readily treated water compared with non-treated water. While the a* value of breast meat from CS birds was higher than that from NFW, the b* value of that was higher than S and C birds. The c* values of breast meat from S birds were lower compared with that from the CS treatment. The thigh meat from NFW broilers had higher h* value than that from C and G broilers. The thigh meats of C and CS broilers had higher c* value than that of G birds. The full-fed broilers had higher plasma triglyceride concentration than NFW, S and G birds. The full-fed broilers had higher plasma uric acid and uric acid nitrogen concentrations than S birds. These results show that carbohydrate administration in the drinking water cannot be a good alternative for the FW period before slaughter due to the fact that the carbohydrates do not reduce BW losses and do not lead to increases in meat quality. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

  15. Detection of a Cis eQTL Controlling BMCO1 Gene Expression Leads to the Identification of a QTG for Chicken Breast Meat Color

    PubMed Central

    Le Bihan-Duval, Elisabeth; Nadaf, Javad; Berri, Cécile; Pitel, Frédérique; Graulet, Benoît; Godet, Estelle; Leroux, Sophie Y.; Demeure, Olivier; Lagarrigue, Sandrine; Duby, Cécile; Cogburn, Larry A.; Beaumont, Catherine M.; Duclos, Michel J.

    2011-01-01

    Classical quantitative trait loci (QTL) analysis and gene expression QTL (eQTL) were combined to identify the causal gene (or QTG) underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high-growth (HG) and low-growth (LG) chicken lines. Within this meat quality QTL, BCMO1 (Accession number GenBank: AJ271386), encoding the β-carotene 15, 15′-monooxygenase, a key enzyme in the conversion of β-carotene into colorless retinal, was a good functional candidate. Analysis of the abundance of BCMO1 mRNA in breast muscle of the HG x LG F2 population allowed for the identification of a strong cis eQTL. Moreover, reevaluation of the color QTL taking BCMO1 mRNA levels as a covariate indicated that BCMO1 mRNA levels entirely explained the variations in meat color. Two fully-linked single nucleotide polymorphisms (SNP) located within the proximal promoter of BCMO1 gene were identified. Haplotype substitution resulted in a marked difference in BCMO1 promoter activity in vitro. The association study in the F2 population revealed a three-fold difference in BCMO1 expression leading to a difference of 1 standard deviation in yellow color between the homozygous birds at this haplotype. This difference in meat yellow color was fully consistent with the difference in carotenoid content (i.e. lutein and zeaxanthin) evidenced between the two alternative haplotypes. A significant association between the haplotype, the level of BCMO1 expression and the yellow color of the meat was also recovered in an unrelated commercial broiler population. The mutation could be of economic importance for poultry production by making possible a gene-assisted selection for color, a determining aspect of meat quality. Moreover, this natural genetic diversity constitutes a new model for the study of β-carotene metabolism which may act upon diverse biological processes as precursor of the vitamin A. PMID:21750696

  16. ISOLATION STUDIES ON THE PREVALENCE OF SALMONELLAE IN CHICKEN ORGANS, EGGS AND FEED COMPONENTS.

    PubMed

    Sajid, Saraj-Uddin; Sajid, Mahum; Hashmi, Ramiz Iqbal

    2015-01-01

    Salmonella is an important zoonotic pathogen and its prevalence in the chicken meat and eggs acts as a continuous threat to human population. The current studies covering a time period of three years, was carried out to report the isolation of salmonellae from the chicken tissues, eggs and feed ingredient. A total of 1747 random samples from twelve different sources and 56 locations in Islamabad and Northern Punjab area of Pakistan, were screened for isolation studies according to the already published established protocols. The analysis of 1747 random samples comprising of 1069 (61.19%) chicken organs and 678 (38.81%) allied sources including eggs and feed ingredients, showed that a total of 162 (9.27%) were positive for salmonellae. Isolation prevalence in various chicken organs and allied sources was 86 (8.04%) and 76 (11.20%) respectively. The maximum isolation prevalence was recorded in meat meal (19.35%), followed by fish meal (17.54%), hatchery fluff (14.63%), livers (13.17%), poultry litter (10.89%), and eggs (9.64%). The range of Salmonella isolated varied from 19.35% to 4.72% in various organs and allied sources. Our findings highlighted a potential public health hazard and emphasized the significance of continuous surveillance system in the country to understand the ever changing epidemiological pattern of Salmonella serovers. The endemic prevalence of various serovars can cause outbreaks of human salmonellosis due to the consumption of contaminated meat and eggs as has already been reported worldwide.

  17. 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.

  18. 7 CFR 501.16 - Penalties and other law.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 6 2014-01-01 2014-01-01 false Penalties and other law. 501.16 Section 501.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.16 Penalties...

  19. 7 CFR 501.16 - Penalties and other law.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 6 2011-01-01 2011-01-01 false Penalties and other law. 501.16 Section 501.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.16 Penalties...

  20. 7 CFR 501.16 - Penalties and other law.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 6 2013-01-01 2013-01-01 false Penalties and other law. 501.16 Section 501.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.16 Penalties...

  1. 7 CFR 501.16 - Penalties and other law.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 6 2012-01-01 2012-01-01 false Penalties and other law. 501.16 Section 501.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.16 Penalties...

  2. Salmonella prevalence in poultry varies greatly in emerging markets

    USDA-ARS?s Scientific Manuscript database

    Poultry meat continues to be a significant source for human salmonellosis worldwide. Retail establishments serve as an end point sale for raw and processed poultry products. Food safety surveillance systems for raw poultry have been carried out mainly at the processing plants. That being said, it is...

  3. 40 CFR 180.6 - Pesticide tolerances regarding milk, eggs, meat, and/or poultry; statement of policy.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 24 2014-07-01 2014-07-01 false Pesticide tolerances regarding milk... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Definitions and Interpretative Regulations § 180.6 Pesticide tolerances regarding milk...

  4. 40 CFR 180.6 - Pesticide tolerances regarding milk, eggs, meat, and/or poultry; statement of policy.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 25 2012-07-01 2012-07-01 false Pesticide tolerances regarding milk... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Definitions and Interpretative Regulations § 180.6 Pesticide tolerances regarding milk...

  5. 40 CFR 180.6 - Pesticide tolerances regarding milk, eggs, meat, and/or poultry; statement of policy.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 25 2013-07-01 2013-07-01 false Pesticide tolerances regarding milk... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Definitions and Interpretative Regulations § 180.6 Pesticide tolerances regarding milk...

  6. Effects of pretanning processes on collagen structure and reactivity

    USDA-ARS?s Scientific Manuscript database

    The cattle hide, a major byproduct of the US meat industry, is the tanner’s substrate, and also the source of collagen for the food and biomaterials industries. Conversion of animal hides into leather is a multistep process that continually evolves in response to economic and environmental concerns...

  7. Dioxins and other environmental contaminants in catfish from U.S. commerce

    USDA-ARS?s Scientific Manuscript database

    The Food, Conservation, and Energy Act of 2008 (Farm Bill), amended the Federal Meat Inspection Act to provide that "catfish, as defined by the Secretary," is an amenable species and therefore subject to continuous inspection by the USDA Food Safety Inspection Service. Since few background data are ...

  8. 21 CFR 558.680 - Zoalene.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... by No. 054771 in § 510.600(c) of this chapter 054771 (2) Turkeys— Zoalene in grams/ton Combination in grams per ton Indications for use Limitations Sponsor (i) 113.5 to 170.3 Growing turkeys: For prevention and control of coccidiosis Feed continuously as sole ration. For turkeys grown for meat purposes only...

  9. 7 CFR 501.4 - Conformity with signs and emergency directions.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Conformity with signs and emergency directions. 501.4 Section 501.4 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA...

  10. 7 CFR 501.16 - Penalties and other law.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Penalties and other law. 501.16 Section 501.16 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL RESEARCH SERVICE, DEPARTMENT OF AGRICULTURE CONDUCT ON U.S. MEAT ANIMAL RESEARCH CENTER, CLAY CENTER, NEBRASKA § 501.16 Penalties...

  11. Bovine tuberculosis in Rwanda: Prevalence and economic impact evaluation by meat inspection at Société des Abattoirs de Nyabugogo-Nyabugogo Abattoir, Kigali.

    PubMed

    Habarugira, Gervais; Rukelibuga, Joseph; Nanyingi, Mark O; Mushonga, Borden

    2014-11-05

    Despite the significant public health burden of bovine tuberculosis (bTB) in Rwanda, the prevalence of bTB is poorly documented. This study was conducted to estimate the prevalence of bTB in cattle using gross examination of granulomatous lesions, to identify mycobacteria species in suspected samples, and to evaluate the economic impact of meat condemnation based on bTB-like lesions in the meat industry in Rwanda. Routine meat inspection was conducted at Société des Abattoirs de Nyabugogo (SABAN)-Nyabugogo Abattoir. Tissue samples including 31 lymph nodes, 3 lungs and 2 livers were obtained from cattle of different ages with gross tuberculous lesions. Mycobacterium bovis was identified using microscopy with Kinyoun staining and isolation of mycobacterial species in culture on Löwenstein-Jensen and Colestos media, further identified using biochemical tests. Our findings, based on culture and postmortem results, show that the prevalence of bTB is 0.5%(0.587*148/16753), with an overall gross tuberculous lesion prevalence of 0.9% (148/16753). The presence of lesions were higher in cattle aged 2 years and older (1.6% vs. 0.6%, p < 0.05) and higher in females than in males (1.4% vs. 0.6%, p < 0.05). Of the 36 samples tested, 26 (72.2%) were positive by microscopic examination with Kinyoun staining while M. bovis was culture-confirmed in 21 (58.7%) cases. Bovine tuberculosis caused condemnation of 1683.5 kg of meat, resulting in an estimated loss of $4810. Our findings indicate that the prevalence of bTB in Rwanda is significant, and that bTB is a major cause of meat condemnation requiring continued implementation of surveillance and control measures. Furthermore, the results from this study also show important variations in sensitivity of the different tests that were used to determine the prevalence of bTB in cattle in Rwanda.

  12. Unintended consequences of the 'bushmeat ban' in West Africa during the 2013-2016 Ebola virus disease epidemic.

    PubMed

    Bonwitt, Jesse; Dawson, Michael; Kandeh, Martin; Ansumana, Rashid; Sahr, Foday; Brown, Hannah; Kelly, Ann H

    2018-03-01

    Following the 2013-2016 outbreak of Ebola virus disease (EVD) in West Africa, governments across the region imposed a ban on the hunting and consumption of meat from wild animals. This injunction was accompanied by public health messages emphasising the infectious potential of wild meat, or 'bushmeat.' Using qualitative methods, we examine the local reception and impact of these interventions. Fieldwork was focused in 9 villages in the Eastern and Southern provinces of Sierra Leone between August and December 2015. We conducted 47 semi-structured interviews, coordinated 12 informal group discussions, and conducted direct observations throughout. We also draw from research undertaken in Sierra Leone immediately before the outbreak, and from our participation in the EVD response in Guinea and Sierra Leone. Our findings underscore the social and political reverberations of hunting proscriptions. Messaging that unilaterally stressed the health risk posed by wild meat contradicted the experiences of target publics, who consume wild meat without incident. This epistemic dissonance radically undercut the effectiveness of the ban, which merely served to proliferate informal networks of wild animal trade and sale-rendering the development of acceptable, evidence-based surveillance and mitigation strategies for zoonotic spillovers almost impossible. Further, the criminalisation of wild meat consumption fuelled fears and rumours within communities under considerable strain from the health, social, and economic effects of the epidemic, entrenching distrust towards outbreak responders and exacerbating pre-existing tensions within villages. These unintended consequences are instructive for public health emergency response and preparedness. While wild meat is a risk for zoonotic infection, mitigating those risks entails interventions that fully take into account the local significances of hunting-including a communicative engagement that is designed, validated, and continually refined before emergency situations. Ultimately, our research questions the value of legal sanctions as a means of behavioural change in an emergency context. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  13. Aerobic Mesophilic, Coliform, Escherichia coli, and Staphylococcus aureus Counts of Raw Meat from the Formal and Informal Meat Sectors in South Africa

    PubMed Central

    Muchenje, Voster

    2018-01-01

    Foodborne disease (FBD) is a global public health concern, and foods from animal sources have been associated with outbreaks of food-related illness. In this study, animal carcasses from the two abattoirs (HT1 and HT2) in the formal meat sector (FMS) and slaughter points in the informal meat sector (INMS) were examined at two stages of slaughter (before washing and after washing) for aerobic colony counts (ACC) and total viable count (TCC), as well as Escherichia coli and Staphylococcus aureus count. At each stage, carcasses were sampled by swabbing at the neck, brisket, flank, and rump. ACC for beef, mutton, and pork carcasses at HT1 and HT2 before washing were between 2.5–5.8, 2.2–4.7, and 2.7–3.7 mean log CFU/cm2, respectively, and TCC count before washing was highest on the neck of cattle (6.3 ± 2.4) and after washing was highest on the perineal of sheep (5.7 ± 6.9). In the INMS, TCC count was highest on the brisket (6.9 ± 3.2) and in the neck (5.5 ± 2.4). Higher ACC values of 6.2–6.7 mean log CFU/cm2 were obtained in the INMS. The highest count for E. coli (4.2 mean log CFU/cm2) after washing was in the neck, while the highest count for S. aureus (4.0 mean log CFU/cm2) was in the flank. All bacteria count in the INMS exceeded acceptable limits, and washing did not significantly reduce microbial load in meat in the FMS and INMS. Bacteria count in the FMS and INMS exceeded acceptable standards. However, meat processed in the INMS poses a more significant risk of FBD to consumers. PMID:29690529

  14. Anthropometric and physiologic characteristics in white and British Indian vegetarians and nonvegetarians in the UK Biobank

    PubMed Central

    Tong, Tammy YN; Key, Timothy J; Sobiecki, Jakub G; Bradbury, Kathryn E

    2018-01-01

    ABSTRACT Background A detailed description of anthropometric and physiologic characteristics of persons in different diet groups is lacking. Objective We aimed to perform cross-sectional analyses of diet group with anthropometric and physiologic characteristics in a large cohort in the United Kingdom. Design The UK Biobank recruited ∼500,000 middle-aged participants throughout the United Kingdom in 2006–2010. Anthropometric indexes (height, weight, waist and hip circumference, body composition) and other physiologic characteristics (heel bone mineral density, grip strength, blood pressure, pulse rate) were measured following standardized protocols. We estimated the age-adjusted means of each characteristic in 6 diet groups (198,166 regular meat eaters, 199,784 low meat eaters, 4381 poultry eaters, 9674 fish eaters, 6366 vegetarians, and 378 vegans) in white women and men, and in 2 diet groups (3322 meat eaters and 1186 vegetarians) in British Indian women and men. Results In white women, after adjustment for age and compared with regular meat eaters, non–red meat eaters had lower adiposity (e.g., 4.5% lower body fat in vegan women) and lower systolic and diastolic blood pressure (−4.2 and −3.3 mm Hg, respectively), and generally lower heel bone mineral density t-score (−0.26). Patterns of differences by diet group were similar in white men. In the Indian population, compared with meat eaters, vegetarian women were shorter (−1.1 cm) and had lower lean mass (−0.5 kg), and both vegetarian women and men had lower grip strength (−1.3 and −1.4 kg, respectively). No significant differences in the other characteristics were observed. Conclusions Differences in anthropometric and physiologic characteristics were observed across diet groups in white participants, but fewer differences were observed in British Indian participants. The observed differences may be important as intermediate markers of long-term health in different diet groups. This observational study was registered at http://www.isrctn.com/ as ISRCTN10125697. PMID:29868910

  15. Multi-class multi-residue analysis of veterinary drugs in meat using enhanced matrix removal lipid cleanup and liquid chromatography-tandem mass spectrometry.

    PubMed

    Zhao, Limian; Lucas, Derick; Long, David; Richter, Bruce; Stevens, Joan

    2018-05-11

    This study presents the development and validation of a quantitation method for the analysis of multi-class, multi-residue veterinary drugs using lipid removal cleanup cartridges, enhanced matrix removal lipid (EMR-Lipid), for different meat matrices by liquid chromatography tandem mass spectrometry detection. Meat samples were extracted using a two-step solid-liquid extraction followed by pass-through sample cleanup. The method was optimized based on the buffer and solvent composition, solvent additive additions, and EMR-Lipid cartridge cleanup. The developed method was then validated in five meat matrices, porcine muscle, bovine muscle, bovine liver, bovine kidney and chicken liver to evaluate the method performance characteristics, such as absolute recoveries and precision at three spiking levels, calibration curve linearity, limit of quantitation (LOQ) and matrix effect. The results showed that >90% of veterinary drug analytes achieved satisfactory recovery results of 60-120%. Over 97% analytes achieved excellent reproducibility results (relative standard deviation (RSD) < 20%), and the LOQs were 1-5 μg/kg in the evaluated meat matrices. The matrix co-extractive removal efficiency by weight provided by EMR-lipid cartridge cleanup was 42-58% in samples. The post column infusion study showed that the matrix ion suppression was reduced for samples with the EMR-Lipid cartridge cleanup. The reduced matrix ion suppression effect was also confirmed with <15% frequency of compounds with significant quantitative ion suppression (>30%) for all tested veterinary drugs in all of meat matrices. The results showed that the two-step solid-liquid extraction provides efficient extraction for the entire spectrum of veterinary drugs, including the difficult classes such as tetracyclines, beta-lactams etc. EMR-Lipid cartridges after extraction provided efficient sample cleanup with easy streamlined protocol and minimal impacts on analytes recovery, improving method reliability and consistency. Copyright © 2018 Elsevier B.V. All rights reserved.

  16. Effects of access to pasture on performance, carcass composition, and meat quality in broilers: a meta-analysis.

    PubMed

    Sales, J

    2014-06-01

    Consumer preference for poultry meat from free-range birds is not justified by scientific evidence. Inconsistency in results among studies on the effects of access to pasture on performance, carcass composition, and meat quality has led to a meta-analysis to quantify effects. After identification of studies where response variables were directly compared between birds with and without access to pasture, standardized effect sizes were used to calculate differences. The effect size for growth combined according to a fixed effect model did not present heterogeneity (P = 0.116). However, with feed intake and feed efficiency, variability among studies (heterogeneity with P-values of below 0.10) was influenced by more than sampling error. Carcass yield was the only carcass component that showed heterogeneity (P = 0.008), whereas numerous response variables related to meat quality were not homogenous. The use of subgroup analysis and meta-regression to evaluate the sources of heterogeneity was limited by ill-defined explanatory variables and few values available within response variables. Consequently, between-study variability was accounted for by use of random effects models to combine effect sizes. According to these, few response variables were influenced by pasture access. Fat concentrations in breast (mean effect size = -0.500; 95% CI = -0.825 to -0.175; 11 studies; 14 comparisons), thigh (mean effect size = -0.908; 95% CI = -1.710 to -0.105; 4 studies; 5 comparisons) and drum (mean effect size = -1.223; 95% CI = -2.210 to -0.237; 3 studies; 3 comparisons) muscles were decreased in free-range birds. Access to pasture increased (P < 0.05) or tended to increase (P < 0.10) protein concentrations in the respective commercial cuts. It is concluded that factors other than enhanced meat quality could be responsible for consumer preference for meat from free-range poultry. Poultry Science Association Inc.

  17. 9 CFR 319.762 - Ham spread, tongue spread, and similar products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Ham spread, tongue spread, and similar products. 319.762 Section 319.762 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat...

  18. 9 CFR 319.762 - Ham spread, tongue spread, and similar products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Ham spread, tongue spread, and similar products. 319.762 Section 319.762 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat...

  19. A site-based approach to delivering rangeland ecosystem services

    USDA-ARS?s Scientific Manuscript database

    Rangeland ecosystems are capable of providing an array of ecosystem services important to the wellbeing of society. Some of these services (e.g. meat, fibre) are transported to markets and their quantity, quality and value are established via a set of widely accepted standards. Other services (e.g. ...

  20. Infrared spectroscopy detection of fungal infections and mycotoxins for food safety concerns

    USDA-ARS?s Scientific Manuscript database

    Mycotoxins, which are toxins produced by fungi, can pose great danger to human health with their acute and chronic effects when contaminated foods (grains, fruits, meat, or milk) are ingested. Fungal infections in food crops are extremely common and many developed countries have set standards to mon...

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