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PubMedDate not supplied

Liquid chromatographic determination of folate monoglutamates in fish, meat, egg, and dairy products consumed in Finland.

A liquid chromatographic (LC) method with fluorescence and UV detection was used to determine the folate contents of fish, meat, fish and meat products, chicken, eggs, and milk consumed in Finland. 5-Methyltetrahydrofolate, tetrahydrofolate, 5-formyltetrahydrofolate, 10-formylfolic acid, and folic acid from 24 commodities obtained from supermarkets, retail stores, and different outlets in the Helsinki area were analyzed. Pooled samples were extracted at pH 6.0 in the presence of antioxidants and deconjugated with hog kidney deconjugase. Very low levels of folates were detected in meat and meat products. Fresh fish, fish sticks, and chicken meat contained reasonable amounts (3-13 micrograms/100 g) of tetrahydrofolate and 5-methyltetrahydrofolate. Egg yolk contained high concentrations of 5-methyltetrahydrofolate (140-150 micrograms/100 g); 10-formylfolic acid was also detected (14-17 micrograms/100 g). Between-species differences in folate monoglutamate distributions were observed. The highest levels of tetrahydrofolate, > 5 micrograms/100 g, were found in chicken meat and fillets of rainbow trout, whitefish, and baltic herring. Tetrahydrofolate was most abundant in fresh fish. LC was well suited for analyzing folate compositions of meat, fish, and other foods of animal origin. Recovery of added folates ranged from 49 to 96%.

Animals↗
PubMed2002

Effect of ice storage on the functional properties of proteins from shark (Scoliodon laticaudus) meat.

Ice storage characteristics of Scoliodon laticaudus with reference to physicochemical and functional properties have been assessed. Total nitrogen content reduced to a value of 3.90 g/100 g from an initial value of 4.27 g/100 g of meat. Moisture content did not show much variation. The initial nonprotein nitrogen content which was 1.09% w/w of meat reduced to 0.98% during ice storage. Urea content of shark meat reduced by 25% during 12 days of ice storage. The increase in total volatile base nitrogen of shark meat was more than twofold at the end of 12 days of ice storage. Solubility of proteins showed an initial increase reaching a value of 87.9%, further reduced with ice storage. Gel filtration profile and SDS-PAGE pattern indicated aggregation of protein fractions and also showed dissociation or cleavage to small molecular weight fractions. Slope of reduced viscosity curve as a function of protein concentration decreased with ice storage period. Emulsion capacity of proteins from shark meat reduced from a value of 0.18 mL oil/mg protein to 0.14 mL oil/mg protein after 12 days of ice storage. Gel forming ability of shark meat monitored by dynamic viscoelastic measurement, gel strength, expressible water content and folding test showed that shark meat has got excellent ability to form gel and this property was marginally reduced during ice storage.

Animals↗
PubMed1987

Formation of mutagens, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), in heated fish meats.

Fish meats were heated under conditions close to those used for cooking and processing. The mutagenic activity of the heated fish meats was estimated toward Salmonella typhimurium TA98 with metabolic activation after extraction with boiling water and adsorption to blue cotton. The numbers of His+ revertant colonies/5 g of the meat heat-dried without charring at 220 degrees C for 15 min were about 3000 for bonito, about 1000 for tunny, less than 500 for mackerel, salmon, swordfish, sardine, horse mackerel and cod, and 0 for cuttlefish. The mutagens in the heat-dried bonito meat were purified by thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). They were identified as 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) by comparison with the authentic specimen with respect to Rf values in TLC, retention times in HPLC, ultraviolet absorption spectra and mass spectra. The contents of MeIQx and 4,8-DiMeIQx in the bonito meat were estimated to be 5.2 and 5.4 ng/g, respectively. The major mutagens produced in the bonito, tunny and mackerel meats heated without charring at 100 degrees C for 48 h and at 220 degrees C for 15 min were found to be MeIQx and 4,8-DiMeIQx. It is interesting to note that the bonito and sardine meats grilled with charring for 15 min contained MeIQx and 4,8-DiMeIQx but higher mutagenicity was observed in the fraction that may contain 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and/or 2-aminodipyrido[1,2-a: 3',2'-d]imidazole (Glu-P-2).

Animals↗
PubMed2000

Effects of testicular status and feeding diets containing date palm by-product on the sensory attributes of Omani lamb meat.

The effects of testicular status and diet on the tenderness and flavour intensity of Omani lamb meat were evaluated. Thirty male lambs were divided into three testicular status treatments shortly after birth, entire, castrated or induced to cryptorchidism. The animals were fed a maize and soya bean meal based diet, isocalorically supplemented with either palm fronds or Rhodesgrass hay. The animals were slaughtered at an average age of 161days and weight of 27.6kg. Sensory evaluation of meat for tenderness and intensity of flavour were undertaken using descriptive analysis with unstructured scales. Meat from New Zealand lambs was also evaluated for comparison. Meat from castrated lambs tended to be more tender than meat from either entire or cryptorchid lambs. This effect was related to the significantly lower daily weight gains, lower carcass weight and lower intermuscular fat content of castrated lambs. The effect of induced cryptorchidism or inclusion of date frond was not significant on tenderness, nor flavour of the lamb meat. Meat from New Zealand lambs was significantly more tender, but similar in flavour compared to Omani lambs.

Journal Article↗
PubMed2002

Application potency of engineered G159 mutants on P1 substrate pocket of subtilisin YaB as improved meat tenderizers.

A serine protease, subtilisin YaB, produced by alkalophilic Bacillus YaB, shows promises as a potent meat tenderizer, because its substrate specificity is for small amino acids, which are found at high levels in meat connective tissue proteins. Substrate specificity engineering of the substrate binding pockets was used to generate more suitable meat-tenderizing mutants, G124A, G124V, G159A, and G159S, derived from recombinant wild subtilisin YaB and expressed in Bacillus subtilis DB104. The characteristics of these recombinant enzymes were studied to evaluate their usefulness as improved meat tenderizers. The proteolytic activities of recombinant subtilisin YaB, engineered subtilisin YaBs, and commercially available papain, bromelain, collagenase, and elastase were compared using elastin, collagen, casein, and myofibrillar proteins as substrates. Hydrolysis of beef proteins was evaluated using the myofibrillar fragmentation index and collagen solubility. The results demonstrated that recombinant mutant G159A was the most improved meat tenderizer and can be used in the meat pH range of 5.5-6.0 and the temperature range of 10-50 degrees C. Contrary to the result obtained from artificial substrate, mutant enzymes engineered on G124 residues did not exhibit better tenderizing ability when elastin, collagen, or meat was used as substrate, suggesting the necessity of evaluation by real substrate before protein-engineered enzymes are applied commercially.

Animals↗
PubMed2005

Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular spaces among muscle fibers and bundles compared with normal and DFD meat. Marinated and tumbled PSE breast fillets had higher unbound brine compared with the other meats. Further cooking resulted in lower yield and higher shear force values for the PSE meat compared with normal and DFD fillets.

Animals↗
PubMed1969

Incidence of Escherichia coli in black walnut meats.

Examination of commercially shelled black walnut meats showed inconsistent numbers of total aerobic bacteria, coliforms, and Escherichia coli; variation occurred among different meat sizes and within each meat size. The incidence of E. coli on meats of commercially hulled black walnuts depended on the physical condition of the nuts. Apparently tightly sealed ones contained only a few or none, whereas those with visibly separated sutures and spoiled meats yielded the most. This contamination was in part correlated to a hulling operation. Large numbers of E. coli on the husk of the walnuts contaminated the hulling water, subsequently also contaminating the meats by way of separated sutures. Chlorination of the hulling wash water was ineffective. Attempts were made to decontaminate the walnut meats without subsequent deleterious changes in flavor or texture. A treatment in coconut oil at 100 C followed by removal of excess surface oil by centrifugation was best.

Centrifugation↗
PubMed1994

Cured and broiled meat consumption in relation to childhood cancer: Denver, Colorado (United States)

The association between cured and broiled meat consumption by the mother during pregnancy and by the child was examined in relation to childhood cancer. Five meat groups (ham, bacon, or sausage; hot dogs; hamburgers; bologna, pastrami, corned beef, salami, or lunch meat; charcoal broiled foods) were assessed. Exposures among 234 cancer cases (including 56 acute lymphocytic leukemia [ALL], 45 brain tumor) and 206 controls selected by random-digit dialing in the Denver, Colorado (United States) standard metropolitan statistical area were compared, with adjustment for confounders. Maternal hot-dog consumption of one or more times per week was associated with childhood brain tumors (odds ratio [OR] = 2.3, 95 percent confidence interval [CI] = 1.0-5.4). Among children, eating hamburgers one or more times per week was associated with risk of ALL (OR = 2.0, CI = 0.9-4.6) and eating hot dogs one or more times per week was associated with brain tumors (OR = 2.1, CI = 0.7-6.1). Among children, the combination of no vitamins and eating meats was associated more strongly with both ALL and brain cancer than either no vitamins or meat consumption alone, producing ORs of two to seven. The results linking hot dogs and brain tumors (replicating an earlier study) and the apparent synergism between no vitamins and meat consumption suggest a possible adverse effect of dietary nitrites and nitrosamines.

Adolescent↗
PubMed1990

Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content.

Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product.

Animals↗
PubMed1999

Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.

1. Day-old turkey poults (n = 14) were randomly divided into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Following slaughter, breast and leg meat was removed and 4 batches of patties were produced from each. Two of the batches were formed from E20 meat (E20) and E20 plus 1% salt (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 1% salt (E600S). 2. Patties were fried, cooled and overwrapped with high oxygen-permeable film. Overwrapped patties were displayed in a 4 microC cabinet under fluorescent light (616 lux). Lipid oxidation (TBARS numbers) was determined on d 0, 2, 4, 6, 8 and 10, while taste panels to assess warmed-over flavour (WOF) were carried out on d 0, 2 and 4 of refrigerated (4 degrees C) display. 3. In the case of both leg and breast meat, E600 patties were the least susceptible of the 4 treatment batches to lipid oxidation. Salt had the effect of promoting lipid oxidation, with E20S and E600S patties having higher TBARS numbers than the corresponding patty batches where salt was absent. 4. Taste panel results showed that leg and breast patties formed from the meat of turkeys given alpha-tocopheryl acetate enriched diets developed significantly (P < 0.05) less WOF than those formed from control turkey meat on d 2 and 4 of refrigerated (4 degrees C) display. Patties containing 1% salt generally exhibited a greater degree of WOF than patties without salt. 5. A linear relationship was observed between TBARS numbers and WOF percentages for all batches of leg and breast patties.

Animal Feed↗
PubMed2002

Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat.

A total of 450 1-d-old male broiler chicks were fed a corn-soy-flax meal-based diet (control), two cultivars of sorghum--Ruby Red (low tannin content) and Valpo Red (high tannin content)--were used at 10% level. Birds were slaughtered at the end of 42-d feeding trial. Boneless, skinless breast and thigh muscles were separated and ground to make patties. Half of the breast and thigh meat patties were individually packaged in zipper bags, and 2-TBA-reactive substances (TBARS) and colors of the patties were determined after 0 and 7 d of storage at 4 C. The other half was cooked and vacuum-packaged. The vacuum-packaged patties were used to determine time-dependent volatile production and oxidative change during 12-h holding time before analyses. Thigh meat from broilers fed the Valpo Red cultivar produced lower TBARS than that from control at Day 0. The amounts of aldehydes and sulfur compounds of cooked breast meats were lower from chickens fed the Valpo Red cultivar than those fed the control or Ruby Red cultivar. Dietary Valpo Red cultivar improved the oxidative stability of breast meat 8 and 12 h after cooking. Dietary sorghum slightly improved the color a* stability of raw thigh meat patties. This result indicated that feeding sorghum to broilers could improve some measures of the storage stability of broiler meat, but sorghum with high tannin content was more effective than that with low tannin content.

Aldehydes↗
PubMed1986

Ante-mortem and post-mortem meat inspection: an Australian Inspection Service perspective.

Australia, a major exporter of meat, has met and continues to meet the import requirements of various countries. It is free of many epizootic and zoonotic diseases and is eradicating bovine brucellosis and tuberculosis. Frequently, individual country requirements have not been relevant to the animal and public health status in Australia. Such a situation is unscientific, wasteful and unnecessary, and may divert priorities away from areas of major public and animal health significance which should be the main concern of consumers both in Australia and overseas. In recent years the Inspection Service of the Department of Primary Industry has reviewed meat inspection procedures necessary to protect public and animal health in Australia and in countries importing Australian meat. Priorities include attention to national or regional occurrence of disease in Australia and to the use of scientific principles in inspection, including disease identification, concepts of pathogenesis and effectiveness in removal of diseased tissue from meat. Revised post-mortem procedures for cattle, pigs, sheep and goats more relevant to disease occurrence and consideration of public health are described. In particular, this involves a reduction in the number of lymph node incisions. Future directions for meat inspection in Australia are postulated. Concern is expressed that the requirements of some importing countries are fixed in their legislation and consequently might inhibit desirable developments. In this context it is important that scientifically sound national codes for meat inspection of the exporting country be accepted by importing countries as providing public and animal health safeguards.

Animals↗
PubMed2006

Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products.

Three methods are widely used in the United States to detect the presence of central nervous system (CNS) tissue in meat products: the fluorescent enzyme-linked immunosorbent assay (F-ELISA), developed in this laboratory, the colorimetric Ridascreen Risk Material 10/5 ELISA (R-ELISA), and the U.S. Department of Agriculture, Food Safety and Inspection Service immunohistochemical (IHC) procedure. These assays are based on the immunological detection of glial fibrillary acidic protein (GFAP), a neural antigen largely restricted to the CNS. The objective of the current study was to compare the sensitivity and repeatability of these tests for detecting the presence of neural tissue in meat. Ground beef spiked with 0.05 to 0.5% of bovine brain, spinal cord (SC), or dorsal root ganglia, as well as advanced meat recovery samples, were evaluated by each of the three GFAP detection procedures. Interassay coefficients of variation for the F-ELISA GFAP standards were 7 to 25%, and intra-assay variation due to sampling and extraction of spiked ground beef was 7 to 13% for SC and 8 to 14% for brain (n = 10). The F-ELISA was the most sensitive of the methods tested, capable of detecting 0.3 ng GFAP standard per well and the presence of 0.05% brain and SC in meat. The R-ELISA standards produced highly variable results (up to 36% variation) and, as a result, none of these standards were different from zero (n = 26). The R-ELISA resulted in high sample variation in SC-spiked ground beef samples (coefficients of variation were 23 to 50%) and did not detect the presence of brain contamination. After modification of the R-ELISA sampling and extraction methods, SC-spiked sample variation was reduced to 16 to 20%, and sensitivity was improved from 0.3 to 0.2% SC, although brain tissue was still not detected. The IHC analysis of CNS-adulterated ground beef had a sensitivity of 0.2% SC and 0.05% brain, with false-negative rates of 10 to 20% at and above the stated sensitivities. None of the methods examined detected dorsal root ganglia contamination. The F-ELISA detected the presence of CNS contamination in 20% of the advanced meat recovery samples, compared to 3.5 to 5% for the R-ELISA and 2% for IHC. This study suggests that the F-ELISA is much more sensitive and repeatable than either the R-ELISA or the IHC procedure method for the detection of CNS tissue in meat products.

Animals↗
PubMedDate not supplied

[Use of dietetic canned meats in the nutrition of infants with food allergy].

Formulas have been developed for special canned pig meat "Pig meat puree" and "Cheburashka" and horse meat "Konek-gorbunok", and a combination of pig and horse meat "Vinni Pukh", without extractives. The above canned meat produced a high therapeutic effect when it was included into the diet of infants suffering from food allergy because of sensitization to cow milk and beef proteins. The canned meat permits correcting the ration by protein component and providing 25-30% of daily protein requirement of an infant.

Food Hypersensitivity↗
PubMed1977

[Change in the quantity of coliform and Proteus bacteria during the ripening of raw, nonperishable meat products].

Studied were the changes in the amount of coliform and Proteus bacteria in the production of raw-dried and raw-smoked unperishable meat products, employing model testing procedures of experimentally contaminated meat products with Escherichia coli and Bacterium proteus, through following up the changes in the counts of coliform and Proteus bacteria in batches of regular production, and by the investigation of raw meat samples of varying moisture content. The studies were carried out at eight enterprises working under different technologic conditions. A total of twenty series of model experiments were carried out with artificially contaminated batches of products as well as twenty-one series of experiments with batches of regular production, and some 93 meat products, dried to a various extent, were sampled. Results showed that during the ripening process with unperishable meat products the reduce in the numbers of coliform bacteria is more intense than the decrease in the Proteus organisms. The process of smoking did not change the amount of these microbes. In unperishable raw meat products that meet the requirements of the Bulgarian State Standard coliforms are found in 43 per cent of the samples, and Proteus bacteria are not present.

Animals↗
PubMed1978

[Resistance of E. coli and bacteria of the genus Proteus to the thermal processing of perishable meat products].

Experiments were carried out in six meat combines to establish the devitalization of Escherichia coli and bacteria of the Proteus genus at the thermal treatment of perishable meat products. Seventy series of experiments were conducted with 16 types of meat products of a different structure (homogenic and heterogenic), varying composition unequal diameter of the casings (3-4 am, 5-6 am, and 7-8 am), and different type of the latter--natural, paper, and cutis-lika. Twenty-four-hour agar cultures at a density of 10(5)-10(7) bacteria per gram of meat mass were used. In a series of experiments the temperature was dermined of the finished product when it reached 68 degrees C; in another group--after smoking and at various intervals during cooking; and in a third group of experiments the temperature was fillowed up during the entire thermal process, using thermo pairs. Studied was the heat resistance of the organisms tested under laboratory conditions, using the thermal curve in the production of meat products. The samples were investigated at the 24th, and 48th hour, and on the 5th day of room temperature storage. Results showed that devitalization of these organisms set in at 63 degrees C (E. coli) and 60 degrees (Proteus). The composition and homogeneity of the meat mass and the diameter of casings were found to have no effect on the heat resistance of these organisms.

Animals↗
PubMedDate not supplied

[Biological criteria for the rational use of new protein sources in meat products].

The authors review the theory of the development of meat products with the use of non-traditional protein sources. The main task that arises in the course of the development of combined meat products lies in the design of protein compositions whose biological value would not be inferior to that common to proteins contained by meat or to that common to an ideal protein. The authors discuss 2 varieties of combined meat products. Provide examples of calculating the amino acid content in these products. The first variety based on the replacement principle consists in the utilization of amino acid reserves in meat proteins, thereby enabling the introduction into meat products of certain amounts of less valuable proteins. The second variety is based on the design of preliminarily developed protein compositions in which the amino acid content is balanced at the expense of mutual protein enrichment.

Amino Acids↗
PubMed1980

[Staphylococci in uncut raw dried meat products].

Studied were a total of 75 samples of raw-dried meat products in a compact form (dried beef, Gabrovska Keiser dried meat, pig salted neck, Trapezitsa rolled meat, Veliko Turnovo delicacy, and Elena fillet) produced at 11 Meat Works for the presence of staphylococci. It was found that the Staphylococcus titre in such raw-dried meat products was within the range of 10(-3) to 10(-7). Veliko Turnovo, Gabrovska, and Trapezitsa products were shown to be most contaminated. Coagulase-positive staphylococci were demonstrated in as much as 0.1 g of them--in the case of Elena fillet all samples were positive, with dried beef--10 samples, with Trapezitsa--7 samples, with Gabrovska--4 samples, and with pig salted neck 2 samples. The isolated strains of coagulase-positive staphylococci (48) were chiefly of bovine origin, and were typed by means of a mixed phage set comprising phages of groups II, III, and IV. The most commonly established phage types were 53/6/42D77 and 42D/102/107/117/119/77/42E. The compact raw-dried meat products were shown to contain all species of staphylococci. Staphylococcus epidermidis was most often isolated (with the exception of Elena fillet).

Animals↗