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PubMed2005

Increased risk of colorectal cancer due to interactions between meat consumption and the CD36 gene A52C polymorphism among Japanese.

A previous study showed expression of CD36, recently reported to play important roles in metabolism of oxidized low-density lipoprotein and long-chain fatty acids and to be positively correlated with colon cancer prognosis. To examine relationships between colorectal cancer and the CD36 gene A52C polymorphism according to meat consumption as a surrogate for saturated fatty acid intake, we conducted the present hospital-based, case-control study of 128 cases and 238 non-cancer controls. Consumption of meat and vegetables/fruit was divided into three (low, moderate, and high) and two (low and high) groups, respectively. Regarding the risk of colorectal cancer on cross-classifying subjects for the CD36 genotype and meat consumption, the odds ratio (OR) for the C/C genotype with moderate meat consumption relative to the A/A genotype with low meat consumption was 8.30 (95% confidence interval, CI=2.15-32.00). None of individuals with the C/C genotype was in the high meat consumption group. In the low vegetables/fruit consumption group, the OR for the C/C genotype relative to the A/A genotype was 3.03 (95% CI=1.12-7.90). Our findings suggest that interactions between moderate-high meat consumption and the CD36 gene A52C polymorphism may increase the risk of colorectal cancer.

Adult↗
PubMed1993

Palatability of prerigor cooked boar meat.

Cooking reduces odor intensity in boar meat but also may induce lipid oxidation unless the meat pH is above approximately 6.0. This research was designed to determine the feasibility of cooking boar meat in the prerigor state to overcome boar odor and lipid oxidation problems. Prerigor and postrigor triceps brachii muscle samples from 40 boars (20 Duroc and 20 Yorkshire) were cooked to 60 degrees C, frozen and stored at -20 degrees C, reheated in a 60 degrees C water bath for 1 h, and then subjected to pH, thiobarbituric acid (TBA), and sensory analyses. Boar odor intensity and skatole concentration in backfat samples were determined by olfactory test and HPLC, respectively. Cooked (initial cooking) prerigor meat was found to have higher (P < .05) pH and lower (P < .05) TBA values than comparable postrigor meat (6.44 vs 6.09 and 2.15 vs 3.23, respectively). Regression analysis indicated an inverse relationship between pH and TBA values (r = -.52; P < .01). No appreciable changes in TBA values were noted after frozen storage for 14 to 98 d, but reheating increased TBA values (P < .05) in both prerigor and postrigor samples (3.45 vs 4.32, respectively). Sensory evaluation scores indicated that prerigor cooked meat was less tender with more pronounced rancid flavor than postrigor cooked meat (P < .05), but panelists may have allowed the toughness of the prerigor samples to adversely affect their flavor scores. No difference in boar odor was detected between rigor states or breeds. Mean skatole concentration in backfat was .12 micrograms/g and no difference was detected between breeds.(ABSTRACT TRUNCATED AT 250 WORDS)

Adipose Tissue↗
PubMed1994

Water-holding properties of thermally preconditioned chicken breast and leg meat.

A study was conducted to examine the effects of thermal preconditioning on the water-holding properties of chicken breast and leg meat. An initial experiment was performed by heat shocking (40 to 41 C for 1 h) and euthanatizing broilers at 3 to 6 wk of age. As seen commercially, heat caused higher drip loss, and the majority of this loss for breast (75 to 80%) and leg (90 to 100%) meat occurred within 3 d post-mortem. A second study with 6-wk-old broilers tested the following treatments: control (25 C), heat shock (40 to 41 C for 1 h), preconditioned control (3 consecutive d of exposure to 35 C for 3 h followed by a 21-h recovery between each exposure), and preconditioned (same as preconditioned control with an added heat shock on the final day). Thermal preconditioning did not circumvent the water-holding problems associated with heat shock. Meat from chickens exposed to heat lost significant amounts of drip during the crucial processing period--the first 6 h after death. In general, leg meat had lower drip loss and higher held water than breast, but cooked leg meat had lower held water. Treatment and meat type were significant (P < .05) in determining drip and cook loss. Preconditioned and heat shock breast meat appeared pale, soft, and exudative, similar to a condition found in pork. Thermal preconditioning does not prevent the loss in water-holding properties associated with heat.

Acclimatization↗
PubMed2001

Consumer acceptance of irradiated meat and poultry in the United States.

Food manufacturers in the United States are currently allowed to irradiate raw meat and poultry to control microbial pathogens and began marketing irradiated beef products in mid-2000. Consumers can reduce their risk of foodborne illness by substituting irradiated meat and poultry for nonirradiated products, particularly if they are more susceptible to foodborne illness. The objective of this study was to identify the individual characteristics associated with willingness to buy irradiated meat and poultry, with a focus on five risk factors for foodborne illness: unsafe food handling and consumption behavior, young and old age, and compromised immune status. A logistic regression model of willingness to buy irradiated meat or poultry was estimated using data from the 1998-1999 FoodNet Population Survey, a single-stage random-digit dialing telephone survey conducted in seven sites covering 11% of the U.S. population. Nearly one-half (49.8%) of the 10,780 adult respondents were willing to buy irradiated meat or poultry. After adjusting for other factors, consumer acceptance of these products was associated with male gender, greater education, higher household income, food irradiation knowledge, household exposure to raw meat and poultry, consumption of animal flesh, and geographic location. However, there was no difference in consumer acceptance by any of the foodborne illness risk factors. It is unclear why persons at increased risk of foodborne illness were not more willing to buy irradiated products, which could reduce the hazards they faced from handling or undercooking raw meat or poultry contaminated by microbial pathogens.

Age Factors↗
PubMed2002

Effect of selected generally recognized as safe preservative sprays on growth of Listeria monocytogenes on chicken luncheon meat.

The ability of selected generally recognized as safe (GRAS) chemical preservatives to reduce populations or inhibit growth of Listeria monocytogenes on chicken luncheon meat was evaluated. Slices of luncheon meat were treated by evenly spraying onto their surfaces 0.2 ml of a solution of one of four preservatives (sodium benzoate, sodium propionate, potassium sorbate, and sodium diacetate) at one of three different concentrations (15, 20, or 25% [wt/vol]). Each slice was then surface inoculated with a five-strain mixture of 10(5) CFU of L. monocytogenes per ml, held at 4, 13, or 22 degrees C, and assayed for L. monocytogenes immediately after inoculation and at 3, 7, 10, and 14 days of storage. Initial reductions of L. monocytogenes populations ranged from 0.78 to 1.32 log10 CFU g(-1) at day 0 for sodium benzoate- or sodium diacetate-treated meat, whereas reductions for the sodium propionate or potassium sorbate treatments were only 0.14 to 0.36 log10 CFU g(-1). After 14 days of storage at 4 degrees C, L. monocytogenes populations on all treated slices were 1.5 to 3 log10 CFU g(-1) less than on the untreated slices. At 13 degrees C and after 14 days of storage, L. monocytogenes populations were 3.5 and 5.2 log10 CFU g(-1) less on luncheon meat slices treated with 25% sodium benzoate or 25% sodium diacetate, respectively, and ca. 2 log10 CFU g(-1) less when treated with 25% sodium propionate or 25% potassium sorbate than on untreated control slices. Only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22 degrees C for 7 days or longer. Untreated luncheon meat held at 22 degrees C was visibly spoiled within 10 days, whereas there was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage.

Animals↗
PubMed2003

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

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.

Animals↗
PubMed2004

Reduction and survival of Listeria monocytogenes in ready-to-eat meats after irradiation.

A five-strain Listeria monocytogenes culture was inoculated onto six different types of ready-to-eat (RTE) meats (frankfurters, ham, roast beef, bologna, smoked turkey with lactate, and smoked turkey without lactate). The meats were vacuum packed and stored at 4 degrees C for 24 h prior to irradiation. Populations of L. monocytogenes were recovered by surface plating on nonselective and selective media. The margins of safety studied include 3-log (3D) and 5-log (5D) reduction of pathogenic bacteria to achieve an optimal level of reduction while retaining organoleptic qualities of the meats. A 3-log reduction of L. monocytogenes was obtained at 1.5 kGy when nonselective plating medium was used. The dosages for 3-log reduction were 1.5 kGy for bologna, roast beef, and both types of turkey and 2.0 kGy for frankfurters and ham on the basis of use of selective medium. The D10-values ranged from 0.42 to 0.44 kGy. A 5-log reduction of L. monocytogenes was obtained at 2.5 kGy with nonselective medium. With selective medium, the dosages were 2.5 kGy for bologna, roast beef, and both types of turkey and 3.0 kGy for frankfurters and ham. Survival of L. monocytogenes in the same RTE meat types after irradiation was also studied. Meats were inoculated with 5 log L. monocytogenes per g and irradiated at doses of 2.0 and 4.0 kGy. Recovery of the surviving organisms was observed during storage at temperatures of 4 and 10 degrees C for 12 weeks. Preliminary results showed no growth in meats irradiated at 4.0 kGy. Survivors were observed for irradiated meats at 2.0 kGy stored at 10 degrees C after the second week. No growth was observed in samples irradiated at 2.0 kGy stored at 4 degrees C until the fifth week.

Colony Count, Microbial↗
PubMed2004

Direct detection and identification of lactic acid bacteria in a food processing plant and in meat products using denaturing gradient gel electrophoresis.

We established a novel system using denaturing gradient gel electrophoresis (DGGE) to quickly identify bacteria known to be responsible for spoilage in meat processing plants and meat products. We extracted bacterial DNA from swabbed samples at various locations in the plant and from meat products and performed PCR amplification, targeting 16S rDNA from the dominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria in the meat products and the plant were analyzed. This analysis indicated that lactic acid bacteria and spoilage-causing bacteria are widely distributed within the meat processing plant. We developed molecular size markers to identify the dominant organisms obtained from the plant and meat products. The establishment of the present method allows quick and simple identification of bacteria causing the possible deterioration of products and contamination and thus permits constant monitoring of any harmful bacteria within meat processing plants.

Animals↗
PubMed2005

Incidence, radioresistance, and behavior of Psychrobacter spp. in rabbit meat.

The relative incidence of Psychrobacter spp. in rabbit meat, the radioresistance of these bacteria, and the growth of nonirradiated and irradiated psychrobacter isolates, alone and in coculture, during chilled storage of inoculated sterile rabbit meat was investigated. Psychrobacter spp. accounted for 4.2% of the storage psychrotrophic flora of 30 rabbit carcasses. The radiation D10-values of 10 Psychrobacter isolates, irradiated at 4 degrees C in minced rabbit meat, ranged from 0.8 to 2.0 kGy, with significant (P < 0.05) differences among strains. Over 12 days of storage at 4 degrees C, pure cultures of two nonirradiated psychrobacter strains (D10 = 2 kGy) were capable of substantial increases (up to 3 log CFU/g) in sterile rabbit meat, but when the fastest growing strain was cocultured with Pseudomonas fluorescens and Brochothrix thermosphacta isolates, maximum cell densities and growth rates were significantly (P < 0.01) lower. After irradiation (2.5 kGy) of pure cultures in sterile rabbit meat, surviving cells of both Psychrobacter strains decreased for a period of 5 to 7 days and then resumed multiplication that, at day 12, resulted in a similar increase (1.6 to 1.7 log CFU/g) over initial survivor numbers. When irradiated in combination with the spoilage bacteria, one of the strains required 12 days to reach initial numbers. In conclusion, Psychrobacter spp. are radioresistant nonsporeforming bacteria with a low relative incidence among the storage flora of rabbit meat, unable to compete with food spoilage bacteria in this ecosystem and apparently not a major contributor to the spoilage of rabbit meat after irradiation.

Animals↗
PubMed2005

Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiation.

There is growing concern that the free radical scavenging effect of antioxidants added to meats might reduce the antimicrobial effectiveness of ionizing radiation. A study was conducted to determine the effect of vitamin E on the behavior (growth) of Listeria monocytogenes and color stability in turkey meat following electron beam irradiation. Raw ground turkey breast meat from birds fed diets containing 0 (control), 50, 100, and 200 IU/kg of vitamin E was inoculated with a five-strain mixture of L. monocytogenes to give approximately 10(7) CFU/g. Inoculated samples were irradiated at 0, 0.5, 1, and 2 kGy and stored aerobically (12 days) or under vacuum (42 days) at 4 degrees C. L. monocytogenes survivors were determined by plating samples on modified Oxford medium and counting colonies on modified Oxford medium plates after 48 h at 35 degrees C. Meat color was measured using a colorimeter. Irradiation at 2.0 kGy resulted in an approximately 3.5-log reduction of initial numbers of L. monocytogenes. There were no significant differences in D-values (decimal reduction times) for L. monocytogenes in meat irrespective of vitamin E treatment (P > 0.05). Also, vitamin E treatments did not affect growth of the pathogen in aerobic or vacuum-packaged samples following irradiation (P > 0.05). Compared with controls, irradiated meat from birds fed 100 or 200 IU/kg of vitamin E demonstrated significant improvement in color stability (lightness and redness values) during aerobic storage (P < 0.05). Dietary vitamin E (100 to 200 IU/kg) has good potential for improving the color stability of turkey meat without compromising the microbial safety of the irradiated product.

Animals↗
PubMed2000

[Review of the production of ostrich meat].

Ostrich meat was originally considered to be a by-product of the leather industry. Ostrich farming focused on the production of good quality hides and was mainly based on experience. Since a few years there has been a move from hide production to meat production; however, little is known about ostrich meat production which has consequences for legislation. There is insufficient knowledge about the factors influencing muscle growth. The strong growth of ostrich meat production in the EU member states should be discussed because the climatic conditions are not optimal and the price of the meat may remain high compared to meat of broilers, pigs, and cattle. Information programmes have to be set up for all members in the production chain. The present method for stunning of ostriches has to be changed in most slaughterhouses. In this study the effects of electrical and mechanical stunning on unconsciousness, duration of unconsciousness, behaviour, and meat quality parameters were examined. At least 500 mA is needed to stun ostriches effectively, and they can be killed using a short-stick interval or a long stunning duration. A modified captive needle pistol, using air pressure, is an alternative to electrical head-only stunning.

Abattoirs↗
PubMedDate not supplied

Luteal phase immunosuppression and meat eating.

Immunosuppression during pregnancy makes the mother vulnerable to pathogens. Because meat is the principal source of ingestible pathogens, pregnancy raises the costs of meat eating. Natural selection has crafted a mechanism involving changes in nausea susceptibility and olfactory perception that reduces meat consumption during pregnancy. Evidence is presented showing that the luteal phase is marked by both immunosuppression and changes in nausea susceptibility and olfaction; meat consumption may be reduced during this period, suggesting a mechanism similar to pregnancy sickness. Constraints on compensatory increases in meat consumption outside of the luteal phase explain why women eat less meat than men. Meat is the principal target of acquired aversions. Women possess more aversions than men, suggesting that prophylactic mechanisms sometimes result in longstanding dietary changes. Reproductive immunosuppression explains many aspects of dietary behavior and sheds light on factors that may have contributed to gender-based divisions of labor during hominid evolution.

Animals↗
PubMed1992

[Aspects of meat inspection in the framework of a system of Integrated Quality Control for slaughtering pigs].

This article evaluates different aspects of meat inspection that are important in an integrated quality control system for slaughter pigs. The meat inspection service registers post-mortem abnormalities. However, to achieve a reliable registration, it is necessary to be able to identify individual animals on the slaughter-line. The information about post-mortem abnormalities can be used by the meat inspection service. Percentages of abnormalities in a shipment of pigs were included in meat inspection indices. It was not possible to predict the percentages of abnormalities in shipment of pigs from individual pig suppliers, but it was possible to classify fattening herds according to the meat inspection index. Information about the pigs delivered from a fattening herd was provided in two ways: by delivering relevant information on a quality control card, and by preselecting (done by the pig supplier) pigs according to the presence or absence of abnormalities. With both methods it was possible to divide pigs into a group with and a group without post-mortem abnormalities. It is necessary that the information supplied is accurate. Information can be checked by screening a number of animals for drug residues (and zoonoses) at the slaughterhouse, and by checking the information registered by the pig supplier in logbooks kept on the farm. From a comparison of results obtained with a meat inspection method based on visual inspection (no incisions, no palpitation) of the carcass with those obtained with the regular meat inspection method, it can be concluded that many abnormalities are detected equally well with both methods. Some recommendations for further research are given.

Animals↗
PubMedDate not supplied

Determination of nitrite, nitrate, and glucose-6-phosphate in muscle tissues and cured meat by IC/MS.

The endogenous nitrate concentration in fresh meat and the residual nitrate and nitrite contents after curing are related to food quality and safety. Most ion chromatography (IC) methods suffer from interferences, especially in fresh meat samples, in which the endogenous nitrate content is low, and in cured meat products, in which other nitrogenous compounds can interfere with the separation of inorganic anions. One of the major classes of interfering compounds in fresh meat are sugar phosphates, which originate from glycolysis during the conversion of muscle glycogen to lactic acid. Nitrate can be separated from interfering compounds with a high-capacity anion-exchange column that was manufactured for use with hydroxide eluents (i.e., hydroxide-selective). This column has a different selectivity than traditional IC columns that use carbonate eluents and facilitates the determination of nitrate in both fresh and cured meats. Nitrate was detected by both suppressed conductivity measurement and mass spectrometry (MS). The identifications of nitrate and glucose-6-phosphate were confirmed by MS detection. The described IC/MS method is robust, sensitive to nitrate concentrations as low as 0.10 mg/kg, and can determine sugar phosphates that are useful for monitoring meat freshness. We successfully used this method to determine nitrate in nearly 100 muscle tissues and cured meat samples.

Chemistry Techniques, Analytical↗
PubMed1989

Thermal resistance of Listeria monocytogenes in sausage meat.

The heat resistance of a mixture of 10 different strains of Listeria monocytogenes inoculated into ground meat and ground meat plus cure was examined. D-values for ground meat ranged from 1.01 min at 62 degrees C to 13.18 min at 56 degrees C. The D-values obtained for ground meat plus cure were approximately 5-8 fold times higher than those for ground meat alone. These results imply that rare meats and possibly some cooked fermented meats may not be heated adequately to inactivate Listeria.

Food Microbiology↗
PubMed1989

[On the way to an optimal system of meat inspection for slaughtering pigs].

A brief historical review of meat inspection is followed by a discussion of the objectives of meat inspection and the possibility of achieving an optimum form of inspection. In the EC system of meat inspection no requirements with respect to information supplied by the farmer are incorporated. The current system of meat inspection is based on relatively rigid legal requirements. Particularly, examination of meat for veterinary drug residues may involve difficulties in testing and give rise to financial problems. Assuming the producer of slaughtered animals to be the first to be responsible for the wholesomeness and the quality of the products delivered, he should also have the opportunity to bear this responsibility. However, this responsibility should be rewarded. A method by which a warranted system of meat inspection could be built up in addition to the regular EC system of meat inspection is suggested.

Animals↗
PubMedDate not supplied

Liquid chromatographic identification of meats.

Raw beef, pork, veal, lamb, chicken, turkey, and duck have been identified with a liquid chromatographic (LC) method. Meat samples are blended in water, and soluble proteins in the aqueous blends are separated by the LC method. Meat cuts and parts from same species had similar chromatographic profiles and differed only quantitatively. However, meat cuts or parts from different species resulted in different chromatographic profiles. The qualitative and quantitative chromatographic differences among meat species were used for their identification. The LC method applies only to fresh and frozen meats. It is simple, rapid, and reliable, and can be used for quantitative detection of meat species in unheated meat blends.

Animals↗
PubMed1996

Maternal consumption of cured meats and vitamins in relation to pediatric brain tumors.

Brain tumors are the leading cause of death from childhood cancer, yet the causes of most of these tumors remain obscure. Few chemicals are effective in causing brain tumors experimentally after systemic administration of low doses; a notable exception is one group of N-nitroso compounds, the nitrosamides (in particular the nitrosoureas). Feeding pregnant animals nitrosamide precursors (e.g., sodium nitrite and an alkylamide such as ethylurea) causes a high incidence of nervous system tumors in offspring. This population-based epidemiological study was designed to test the hypothesis that maternal consumption during pregnancy of meats cured with sodium nitrite increases the risk of brain tumors among offspring. The intake of vitamins C and E blocks endogenous formation of nitroso compounds and was expected to be protective. Mothers of 540 children under age 20 with a primary brain tumor diagnosed during 1984-1991 and 801 control children in the same 19 counties on the U.S. West Coast were interviewed. Risk increased with increasing frequency of eating processed meats [odds ratio (OR) = 2.1 for eating at least twice a day compared to not eating; 95% confidence interval (CI) = 1.3-3.2; P = 0.003). Risk also increased with increasing average daily grams of cured meats or mg of nitrite from cured meats (P for each <0.005) but not with nitrate from vegetables. Daily use of prenatal vitamins throughout the pregnancy decreased risk (OR = 0.54; CI = 0.39-0.75). Risk among mothers who consumed above the median level of nitrite from cured meat was greater if vitamins were not taken (OR = 2.4; CI = 1.4-3.6) than if they were (OR = 1.3). These effects were evident for each of three major histological types and across social classes, age groups, and geographic areas. This largest study to date of maternal diet and childhood brain tumors suggests that exposure during gestation to endogenously formed nitroso compounds may be associated with tumor occurrence. Laboratory exploration is needed to: (a) define dietary sources of exposure to alkylamides; (b) investigate the reactivity of nitrite in high concentration such as around bits of cured meats in the stomach after ingestion compared to nitrite in dilute solution; and (c) confirm that simultaneous ingestion of alkylamides and cured meats leads to the endogenous formation of nitrosamides.

Adolescent↗