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PubMed1991

Effect of diet and population density on male turkeys under various environmental conditions. 2. Body composition and meat yield.

Large White Nicholas male turkeys were reared at two stocking densities (.21 or .46 m2 per bird) and fed one of four diets: 1) control corn and soybean (mash) with 1% fat (CSM); 2) as Diet 1, pelleted (CSP); 3) as Diet 1 with supplemental fat increasing from 1 through 8% with age (CSF); and 4) as Diet 1 with barley at 0, 20, 35, 50, and 65% during successive 4-wk periods (CSB). The turkeys were reared in four environments: (A) intermittent light schedule [4(2 h light (L):4 h dark D))] with temperature at 7 or 21 C during light and dark photoperiod, respectively; (B) and (D) with intermittent light (2L:4D) with a constant 21 and 7 C temperatures, respectively; (C) continuous light cycle (18L:6D) with temperatures as in Environment A. At 20 wk of age, two turkeys per replicate pen, were killed for determination of body composition and meat yield. Compared with turkeys fed CSM diet, those on CSF and CSP diet had increased percentage carcass fat. Meat yield per bird and percentage carcass fat were greater for turkeys reared at .46 m2 per bird compared with rearing at .21 m2 per bird. Pelleting and fat supplementation resulted in significantly increased amounts of breast meat and leg compared with CSM. Breast meat yield (percentage) and amount were greater at 7 C (Environment D) than at 21 C (Environment B) and the cycling regimen (Environment A). Percentage abdominal fat was greatest at 7 C. Interactions of environment and diet were detected for breast meat yield percentage (P less than .023) and weight (P less than .036). Diet type had no effect on percentage breast meat or weight in Environment C. An increased amount of breast meat was obtained by feeding CSP in Environments A, B, and D, and dietary fat supplementation increased breast meat yield in Environments A and D over CSM treatment.

Adipose Tissue↗

PubMed2006

Genetic control of conventional labeling through the bovine meat production chain by single nucleotide polymorphisms using real-time PCR.

Since January 2002, the European Union has adopted precise guidelines aimed at protecting the safety of meat and controlling the production chain. To this purpose, the conventional traceability of livestock and meat represents the main tool, but verification of traceability requires genetic support. At present, single nucleotide polymorphisms (SNPs) represent the most innovative molecular markers in genotyping studies. The aim of this study was to verify correct labeling in a bovine meat production chain by a real-time PCR protocol based on SNP analysis. Reference hair samples from 5,000 animals were randomly collected from 22 farms. Twelve hundred meat samples were collected at different steps of the bovine meat production chain. In particular, 1,000 meat samples were collected at the slaughterhouse and 200 samples from the same animals directly at the butcher's shop. The protocol was optimized and validated by testing a set of 16 SNP markers on 95 DNA samples from bovine sires of different breeds. Thereafter, the genotyping of 2,200 samples was conducted with a set of 12 selected SNPs to verify traceability of the meat production chain at three different stages: farm, slaughterhouse, and butcher's shop. Irregularities in conventional traceability were evidenced directly in 1.87% of the samples at the slaughterhouse. This percentage increased to 3.25% when sampling was conducted at the butcher's shop. This study demonstrates that despite the precautions adopted over the meat production chain, some critical points still exist that cause the loss of a correct association between registration numbers and samples.

Animal Identification Systems↗

PubMed1976

[Studies on the bacteriological features of fresh meat. III. Effects of transport (author's transl)].

The bacteriological changes appearing on transport of legs of beef, pork carcases and parts of cattle and pigs were studied. Meat from three slaughter-houses was examined. Of the meat of each slaughter-house, specimens transported over a short distance, over a long distance or by the butcher's own vehicle were studied. The transported meat was found to be contaminated by bacteria which had developed on (other) meat. The hygienic condition of the meat-van obviously is a factor in the transfer of bacteria to legs and carcases; this was not observed where the parts were concerned. The effect of bacterial contamination was that the decrease in stability was most marked in meat showing low bacterial counts. The season during which the meat was transported and the temperature reached during transport were not found to have any appreciable effect on the increase in bacterial counts. Nor were any marked differences observed between slaughter-houses or the various transports to butcher's shops. On the other hand, there was a relatively marked increase in bacterial counts on a particular transport route on which the meat had to travel for periods varying from five to six hours.

Animals↗

PubMed2000

Fumes from meat cooking and lung cancer risk in Chinese women.

Chinese women are recognized to have a high incidence of lung cancer despite a low smoking prevalence. Several studies have implicated domestic exposure to cooking fumes as a possible risk factor, although the exact carcinogens have yet to be identified. Heterocyclic amines are known carcinogens, which have been identified in cooked meat, and also in fumes generated during frying or grilling of meats. We conducted a case-control study of 303 Chinese women with pathologically confirmed, primary carcinomas of the lung and 765 controls to examine the association between exposure to meat cooking and lung cancer risk. Data on demographic background, smoking status, and domestic cooking exposure, including stir-frying of meat, were obtained by in-person interview while in hospital. The response rates among eligible cases and controls were 95.0 and 96.9%, respectively. The proportion of smokers (current or ex-smokers) among cases and controls was 41.7 and 13.1%, respectively. Adenocarcinomas comprised 31.5% of cancers among smokers and 71.6% among nonsmokers. When cases were compared with controls, the odds ratio (OR) for lung cancer (all subtypes) among ex-smokers was 4.3 [95% confidence interval (CI) 2.7-6.8] and that among current smokers was 5.0 (95% CI, 3.4-7.3). Among smokers, women who reported that they stir-fried daily in the past had a significantly increased risk of lung cancer (adjusted OR, 2.0; 95% CI, 1.0-3.8) and among these women, risk was enhanced for those who stir-fried meat daily (OR, 2.7; 95% CI, 1.3-5.5). Women who stir-fried daily but cooked meat less often than daily did not show an elevated risk (OR, 1.0. 95% CI, 0.5-2.4). Risk was further increased among women stir-frying meat daily who reported that their kitchen was filled with oily fumes during cooking (OR, 3.7; 95% CI, 1.8-7.5). These cooking practices on their own did not increase risk among nonsmokers in our study population. Our results suggest that inhalation of carcinogens, such as heterocyclic amines generated during frying of meat, may increase the risk of lung cancer among smokers. Further studies in different settings are warranted to examine this possibility, which may also help to explain the higher risk observed among women smokers compared with men.

Adenocarcinoma↗

PubMedDate not supplied

Detection of CNS and PrPSc in meat products.

Several methods for the detection of tissues of the central nervous system (CNS) in meat products have been developed and partly validated for use in official food control as pertaining to human BSE-exposure risk. So far, however, methods for the detection of abnormal prion protein (PrPSc) were not evaluated for their potential applicability to the matrix of heat treated meat products. We developed a micro technological procedure for the preparation of meat products suitable for high security laboratories as masses were 6 to 8 orders of magnitude lower than in conventional meat technology. Thus it was possible to produce standard micro sausages containing defined amounts of bovine BSE-positive brain. This material showed all characteristics of normal meat products and a homogeneous distribution of brain as indicated by NSE and GFAP western immunoblotting and GFAP immunometric analyses. Using a commercially available and certified immunometric assay for detection of PrPSc in untreated brain it was possible to detect BSE-positive CNS down to a content of 0.25% in heat treated meat products. We found a high correlation between PrPSc OD-values and CNS content and linearity up to 10% CNS. In 30 samples of retail meat products no sample transgressed the official cut off value for untreated bovine brain. Further studies are needed to show whether an increase of sensitivity in PrPSc detection from the meat product matrix is possible, in particular by optimisation of the extraction procedure.

Animals↗

PubMed2002

[Clostridium perfringens in raw and cooked meats and its relation with the environment in Costa Rica].

The presence of Clostridium perfringens in eight slaughter houses from Costa Rica was analyzed using the Most Probable Number (MPN) technique, in order to assess the risk of acquiring a food borne intoxication due to consumption of contaminated meat. C. perfringens was detected in 29 (88%) out of 33 soil samples collected from the slaughter house surroundings (average 6.7 x 10(2) MPN/g), as well as in 70 (93%) out of 75 intestinal contents of slaughtered animals (average 3 x 10(4) MPN/g), in 42 (55%) out of 76 samples of slaughtered meat (average 2.2 x 10(4) MPN/g) and in 30 (61%) out of 49 retail meats (average 8 x 10(3) MPN/g). In addition, the presence of this bacterium was evaluated in ten retail meat markets located in the Metropolitan Area of Costa Rica, where it was isolated from 15 (75%) out of 20 samples of ground meat and from 28 (36%) de 78 stew meat samples (average 1.9 x 10(3) and 7.5 x 10(2) MPN/g, respectively). Only one out of 35 samples of cooked meat obtained from 32 restaurants that utilize heated water baths (average temperature of 82 degrees C) was positive for C. perfringens (4 MPN/g, temperature 72 degrees C). Out of 1121 bacterial isolates obtained, 250 were evaluated for enterotoxigenicity. Only 3 (1.2%) of these tested positive for enterotoxin production, probably because most wild strains are not toxin producers, even though they can be induced to produce it as a result of repeated thermal shocks. The present results urge the adoption of adequate preventive measures and high sanitary standards in the meat processing industry in Costa Rica, in order to minimize the risk of food-borne intoxications caused by C. perfringens, due to its widespread distribution and potential human health hazard.

Abattoirs↗

PubMed2002

[Meat and potential risks].

By the term "meat" the consumer understands muscle meat, that is skeletal muscle. The german regulations, the "Leitsätze für Fleisch und Fleischerzeugnisse" as well as the Codex Alimentarius define meat in a much broader sense to include all edible parts of slaughtered or shot warm-blooded animals (skeletal muscles, fat, heart, gut, liver etc). Therefore, a differentiated procedure is required when the risk of BSE transmission by meat has to be estimated. This must be based on knowledge of occurrence, amount, and persistence of BSE agents in the organs of animals. The risk evaluation has to include further factors: differences between animal species, age of the animal at the time of slaughter, the possibility of contamination during the slaughtering and cutting process, and--as far as meat products are concerned--the processing technology. To date there are no indications for the existence of transmissible spongiform encephalopathy in pigs, poultry and fish, even though BSE has been transmitted to pigs experimentally by intracranial administration. Muscle meat of these species can be considered safe. Muscle meat of experimentally infected cattle in the preclinical stage and even of animals with clinically manifest BSE has not shown infectivity in homologous and autologous bioassays performed so far. This finding justifies the assumption that the risk of BSE exposure by the consumption of beef can be classified as extremely low. Nevertheless, the absence of a proof of infectivity can at present not be equated with absence of BSE agents. This is because of the limits of sensitivity of the bioassays and because muscle meat does contain non-muscle tissue such as connective tissue collagen, nerve and lymph tissue and blood vessels.

Age Factors↗

PubMed2006

Recovery of Salmonella using a combination of selective enrichment media and antimicrobial resistance of isolates in meat in Thailand.

From November 2004 to March 2005, 50 samples (chicken, pork and beef) of registered meat and non-registered meat were purchased from supermarkets and retail markets located in Bangkok, Thailand. Each sample was evaluated for Salmonella spp by a conventional method using combination of selective enrichment media (RV+MSRV) and compared with selective enrichment medium alone (DIASALM). Our study revealed the performance of RV+MSRV for the detection of Salmonella spp was significantly better than those of DIASALM alone since the recovery of Salmonella spp in both groups of meat was high using RV+MSRV, particularly in the registered meat. In addition, the recovery of serovars in registered meat was significantly higher than those in non-registered meat. Antimicrobial resistance of 62 Salmonella isolates in both groups of meat was determined for 10 antimicrobial drugs using the disk diffusion method. The results show that 100% of isolates from both groups were susceptible to amoxicillin/clavulanic acid, ciprofloxacin, cefotaxime and norfloxacin and 50-60% of isolates from both groups were resistant to tetracycline, streptomycin and ampicillin. Sixty percent of Salmonella isolates from meat showed multiresistance antimicrobial patterns.

Animals↗

PubMedDate not supplied

[Digestion of raw and culinarily treated meat from cattle of Ural breeds].

One of the basic indicators specifying the quality of food products in general and culinary ones in particular is the extent of their assimilation in the gastrointestinal tract. Three culinary portions (sirloin, the outer part of the hind leg and the streak) of the beef of the Urals varieties horned cattle (black-mottled and Tagil) were investigated by the method of pepsin and trypsin digestion. The meat was analysed in the raw, cooked and fried state. The progress of the proteins proteolysis was controlled with reference to the tyrosine accretion. The raw meat was found to undergo digestion at a rather slow rate. The sirloin gets hydrolysed better than the other culinary portions. The meat of the Tagil variety is digested significantly in a more complete fashion than do the corresponding culinary parts of the black-mottle cattle. After heat treatment of the meat in all cases is demonstrable a material acceleration of the proteins proteolysis process, frying yielding a higher degree of splitting the meat proteins by comparison with cooking. Of the culinary portions under study it is the sirloin that shows the highest rate of digestion in its culinarily treated form, the outer part of the hind leg and the streak coming next. The fried and cooked meat of the most culinary portions of the Tagil variety undergo a more complete hydrolysis by comparison with black-mottled cattle meat. All this justifies recommending the meat of the Tagil variety horned cattle for obtaining the highest quality culinary products.

Animals↗

PubMed1988

Lean meats make the grade--a collaborative nutrition intervention program.

Lean Meats Make the Grade is a collaborative nutrition intervention program involving the Minnesota Heart Health Program (MHHP), the Minnesota Beef Council, and the Pork Producers Council. The purposes of this program were to educate consumers about identification of leaner cuts of meat, low-fat preparation methods, and selection of appropriate meat portion size. Program components included training for meat managers, taste testing for consumers, recipes and customer information brochures, and labels on individual meat packages to assist in the identification of leaner cuts of meat. The program was implemented through grocery stores in two of the towns selected for MHHP intervention. Population-based telephone surveys indicated that respondents in the intervention towns were more aware of the lean meats program than those in the comparison communities. Knowledge of lean cuts of meat and low-fat preparation methods also increased as a result of the program. Independently collected sales data from five participating and two control stores provided some indications of a greater interest in lean cuts and 80% lean ground beef as a result of the intervention program. Programs such as this have potential for community-wide nutrition education.

Animals↗

PubMed1986

Bacterial drug resistance in meat animals: a review.

Prolonged oral or parenteral administration of antibiotics has led to the development of resistant strains of microorganisms. Bacteria acquire drug resistance by mutation, conjugation and transduction. Oral antibiotics by a process of selection pressure facilitate the proliferation of resistant population of bacteria. Drug resistant bacteria are capable of transferring their resistance to drugs to other bacteria by the process of transferable drug resistance (TDR). This can lead to multiple resistance to a vast number of therapeutically useful antibiotics which will, therefore, become ineffective for treatment. TDR can occur between pathogenic organism, between organism of different species, such as E. coli, Salmonella and Shigella; and also between pathogenic and non-pathogenic organisms. Faecal contamination of meat during slaughter may result in the transfer of antibiotic resistant E. coli to the meat. In the human gut this E. coli could transfer resistance to other gut flora, namely E. coli or Salmonella. Antibiotic-resistant coliforms have been isolated from carcases, fresh and cooked meat, raw meat handlers and livestock handlers. Handling of raw market meat by buyers in Nigeria could also lead to contamination of meat with resistant microorganisms. Veterinary drugs are sold and used without much control in Nigeria. This practice may have created a population of resistant bacteria in the meat animals. The presence of antibiotic residues in meat, milk and their products pose potential health hazards for man. Allergic skin conditions, nausea, vomiting, anaphylactic shock and even death have resulted from the ingestion of residues. Cooking and freezing have minimal effect on residues. Resistance to antibiotics have been detected in food poisoning bacteria, namely Salmonella typhimurium, Staphylococcus aureus and Clostridium perfringens. Some epidemiological link has been established between S. typhimurium of calves and food poisoning in man. Judicious use of antibiotics, public education on the health risks of the promiscuous use of drugs in livestock production; and hygienic slaughter at the slaughter houses, will help to reduce bacterial drug resistance in man and animals.

Animals↗

PubMed1979

[The effect of large burns in ruminants on the edibility of meat].

The effect of non-contact burns was studied on a model of a slaughter ruminant. The study included the examination of the penetration of germs into the blood stream and into the meat and of the main changes characterizing the ripening of the obtained meat. The tests were conducted with two groups of animals, killed 1) at the beginning of the development of the infection process in the burn, 2) in a health state in which the prognosis was unfavourable quo ad vitam. It was found on the basis of haemocultivation, microbiological examination of the samples of organs and meat, and examination of pH values in the meat that the natural body barriers were destructed and the biochemistry of the muscular tissue was impaired. The penetration of the germs through the natural barriers of the organism was recorded also before the initiation of the development of the infection in the burn. The acidification of the meat worsened post mortem. It is possible, on the basis of the facts which were revealed, to present the following recommendations for the practical use of the results in the veterinary inspection of meat in ruminants with large burns: to take samples for microbial examination, even though the animal has been slaughtered in the earliest stage of the disease; to determine the pH in the meat obtained from the slaughtered animals and to expect worse acidification and imperfect ripening of the meat.

Animals↗

PubMedDate not supplied

[Fractional and fatty-acid composition of the lipids of horse and camel meat].

The authors examined lipids of horse and camel meat and those obtained from the camel's hump. It was shown that the content of total lipids in camel meat ranges from 10.4 to 16.3 g/100 g product, that in horse meat from 5.9 to 16.5 g/100 g product. No differences are recorded in the fractional composition of lipids contained by both types of meat. The main part of lipids is constituted by triglycerides (91-92%). Horse meat lipids are marked by a high content of polyunsaturated fatty acids (15.8-18.4%) and by a high degree of unsaturation (72.8-78.4). Camel meat lipids, particularly those obtained from the camel's hump are characterized by a considerable content of saturated fatty acids (44% in camel meat and 60.2% in the hump). Hump lipids are poor in polyunsaturated fatty acids (1.1%). The losses of meat lipids on culinary treatment are within 24-44%.

Animals↗

PubMed1984

Warts among meat handlers.

The Amalgamated Meat Cutters and Retail Food Store Employees, Local 342, which represents meat handlers in the greater New York City area, wanted to determine whether warts were a significant problem among their membership. Findings from a prevalence study showed that the proportion of meat handlers who reported having warts (23.1%) was significantly higher than that for non-meat handlers (9.9%). The younger meat handlers had warts more frequently than did their older co-workers; there were no differences between the sexes. No one particular brand or type of meat could be associated with warts. Statistical tests of association indicated that meat handlers were more likely to have warts because of their occupation. We found that the switch to the Cryovac meat-packing process may have increased the likelihood of warts, although further study is needed to test that association.

Adolescent↗

PubMed1982

The occupational hazards of leptospirosis in the meat industry.

The sera from 1215 meat inspectors and 1248 meat workers were examined for the presence of agglutinating titres of 1:24 or greater to the serovars of Leptospira interrogans known to be endemic in New Zealand. Although 10 percent of meat inspectors and 6.2 percent of meat workers were seropositive, only 9.5 percent of meat inspectors and 4.1 percent of meat workers had titres compatible with occupational exposure to domestic stock. The subgroup of meat workers with the highest prevalence of agglutinins (10.4 percent) were those working on the slaughter floor, and the inspection and processing of pigs were shown to be the most important risk factors. More than 50 percent of those with a history of medically confirmed leptospirosis in the past ten years still had detectable titres. Although the results of this survey demonstrate that leptospirosis is a definite occupational hazard in the meat industry, the risk is threefold less than for dairy farm workers and pig farmers.

Animals↗

PubMed1993

[Types of meat preferred by Senegalese people].

680 senegaleses consumers have been surveyed in order to know the types of meat they prefer and the criteria of their choice. Responses collected reveal that: they like better mutton (95% of responses) because it is tender, tasty and sacred; entire male meat is preferred (74% of responses) to castrated or female meat (14 and 2%) from more habit, or because it is a symbol of strength; they like better meat from young animal; their favourite cuts are cutlets which are appropriate to grilled meat; imported frozen meat are rejected by many consumers (86.5%). They think that frozen meat is less whole some and less conformable to islamic rules than local fresh meat. These results must be considered in order to satisfy the consumers demand.

Animals↗

PubMed2003

Bacteriological and genetic assessment of game meat from Japanese wild boars.

Bacterial tests were used to assess bacterial contamination of game meat from Japanese wild boars. The bacterial contamination of wild boar meat was less than that of domestic pork, as determined by aerobic plate counts (APC) and coliform counts. None of the meat examined in this study was contaminated by Salmonella or E. coli O-157. To detect adulteration by domestic pig meat or European wild boar meat, 46 samples of game meat sold as Japanese wild boar were examined genetically. A total of 17 samples showed genetic haplotypes of European and Asian domestic pigs in the D-loop of mitochondrial DNA (mtDNA), and 16 samples showed nuclear glucosephosphate isomerase-processed pseudogene (GPIP) genotypes of European domestic pigs. The European GPIP genotypes of these samples were confirmed by PCR-RFLP analysis. These results indicate that some game meat sold as Japanese wild boar is adulterated by cross-breeding between pigs and wild boars or by contamination with meat from domestic pigs or European wild boars.

Animals↗

PubMed1999

Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analyses.

Headspace oxygen in sample vial for the purge-and-trap dynamic headspace/gas chromatography method oxidizes meat if held hours before purging, influences volatile profiles, and misrepresents the true composition of volatiles. Helium flush and helium flush plus oxygen absorber were used to eliminate residual oxygen and minimize oxidative changes in meat during sample holding time. Both helium flush and helium flush plus oxygen absorber treatments were effective in preventing an increase in 2-thiobarbituric acid reactive substances (TBARSs) and volatiles production in raw meat for up to 640 min of sample holding. With helium flush plus oxygen absorber, only 1-octen-3-ol increased during the 1280-min sample holding time. However, the hexanal peak in raw meat was interfered by 2,6-dimethyl heptane when oxygen absorber was added. Therefore, use of oxygen absorber was not appropriate for raw meat. Helium flush reduced oxidative changes in cooked meat during sample holding time but was not able to stop oxidative changes in meat after 160 min sample holding. A combination of helium flush and oxygen absorber was effective in preventing volatiles production in cooked meat for over 20 h of sample holding at 4 degrees C.

Animals↗