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PubMed2005

[Development of methods on detection of enteropathogenic Escherichia coli by double PCR in meat and meat product].

OBJECTIVE: To establish a rapid method for detecting Enteropathogenic Escherichia coli (EPEC) in meat and meat product. METHODS: Based on attaching and effacing lesion (eaeA gene) and bundle-forming pili (bfpA gene) of EPEC, two pairs of primers were designed. Then EPEC in meat and meat product were detected by double PCR. RESULTS: The method is rapid and specific. The limit of detection is 10 cfu/g in 8 - 17 hours. CONCLUSION: A simple, rapid, sensitive and specific PCR method can be established to detect EPEC in meat and meat product.

Animals↗
PubMed2002

Development of a model meat system and investigation of the growth characteristics and genetic stability of Escherichia coli O157:H7, in the absence of meat microflora.

Model meat systems were produced using both aseptically procured and irradiated raw minced beef to initially compare the growth characteristics of a three-strain mixture of Escherichia coli O157:H7 in each medium. A multiplex PCR assay (detecting VT1, VT2 and eae genes) was used to determine the proportion of individual strains recovered at each sampling time by virtue of the different combinations of these virulence factors encoded by each strain, and to investigate their genetic stability. No differences in the growth characteristics of the pathogen (P>0.05) were recorded in the meat matrices, irrespective of the preparation method, thus validating the use of irradiation to sterilise (42 kGy, in vacuo at <-5 degrees C) minced meat in the production of control meat matrices for application to further research investigations. A novel plating method, incorporating a period of catalase-induced resuscitation, was found to give significantly higher recovery of the pathogen (P<0.05) from these meat matrices when compared to conventional spread-plating on Trypticase Soy Agar (TSA). A proportion of the recovered populations, however, was found to be failing to produce an amplicon relating to a Verotoxin (VT) gene. A further investigation demonstrated that O157:H7 strain E 90197 (VT2 and eae positive) was displaying genetic instability during growth in and recovery from meat matrices with the apparent loss of the VT2 gene. An alternative VT2 and eae positive strain (ATCC 43889) demonstrated no such genetic instability, demonstrating inter-strain variation for this phenomenon. Thus, it should be considered that an essential pre-requisite to studies relying upon the maintenance of the pathogenic potential of E. coli O157:H7 should be an evaluation of the genetic stability of proposed strains of this serotype.

Animals↗
PubMed2003

Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments.

A new culture, Leuconostoc carnosum 4010, for biopreservation of vacuum-packed meats is described. The culture originated from bacteriocin-producing lactic acid bacteria (LAB) naturally present in vacuum-packed meat products. Approximately, 72,000 colonies were isolated from 48 different vacuum-packed meat products and examined for antibacterial activity. Bacteriocin-producing colonies were isolated from 46% of the packages examined. Leuc. carnosum was the predominant bacteriocin-producing strain and Leuc. carnosum 4010 was selected for further experiments because it showed strong antilisterial activity without producing any undesirable flavour components in meat products. For identification of the bacteriocins produced, partial purification was carried out by ammonium sulphate precipitation, dialysis, and cation exchange chromatography. SDS-PAGE analysis revealed two bands with inhibitory activity corresponding to molecular sizes of 4.6 and 5.3 kDa. N-terminal amino acid sequencing showed that Leuc. carnosum 4010 produced two bacteriocins highly similar or identical to leucocin A and leucocin C. Application experiments showed that the addition of 10(7) cfu/g Leuc. carnosum 4010 to a vacuum-packaged meat sausage immediately reduced the number of viable Listeria monocytogenes cells to a level below the detection limit and no increase of L. monocytogenes was observed during storage at 5 degrees C for 21 days. The results presented demonstrate that Leuc. carnosum 4010 is suitable as a new protective culture for cold-stored, cooked, sliced, and vacuum-packed meat products.

Amino Acid Sequence↗
PubMed1982

Effects on Ca and P metabolism in humans by adding meat, meat plus milk, or purified proteins plus Ca and P to a low protein diet.

The effects on calcium and phosphorus metabolism of adult man by adding meat or meat plus dairy products to a diet low in protein (55 g), calcium (590 mg), and phosphorus (890 mg) were determined. When the low protein diet was consumed, the subjects retained a mean of 20 mg calcium daily but lost 106 mg phosphorus. The addition of meat which increased protein and phosphorus to 146 g and 1660 mg, respectively, caused calcium retention to decrease from 19 to -17 mg but phosphorus retention to increase from 106 to 55 mg. When the meat plus dairy diet high in protein (146 g), calcium (1370 mg), and phosphorus (2060 mg) was consumed the subjects retained substantial amounts of calcium (101 mg) and phosphorus (177 mg). The simulated diets high in purified proteins and supplemented with calcium and phosphorus affected calcium retention in a manner similar to the meat and meat plus dairy diets, but they had a marked negative effect on phosphorus retention; this indicates that supplements of calcium gluconate were well utilized but that those of monopotassium phosphate were not. The results obtained on urinary sulfate, acid, cyclic AMP and hydroxyproline support the conclusions made from the calcium and phosphorus data.

Absorption↗
PubMed1965

CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

Animals↗
PubMed1996

Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolation.

Samples (n = 340) of Irish meat and meat products were examined to determine the incidence and initial numbers of Yersinia spp. present. In cases where no typical Yersinia colonies were observed, samples were cold enriched up to 21 days at 4 degrees C and streaked out on CIN agar with and without post-enrichment alkali treatment. The highest isolation rates of Yersinia were found using post-enrichment alkali treatment and an incubation temperature of 37 degrees C. All Yersinia isolates were identified to species level and Y. enterocolitica isolates were biotyped and serotyped. Pathogenic isolates (biotypes 1B-5) were examined for the presence of a virulence plasmid using dye binding reactions and agglutination tests. The incidence of Yersinia spp. was high on raw (89%) and cooked meats (49%) obtained fromdelicatessen counters but lower in pre-packaged cooked meats (18.8%). Initial numbers of Yersinia were generally < 2.7 log10cfu/g on raw meats and < 0.7 log10cfu/g on cooked.

Food Microbiology↗
PubMed2025

Impact of L-citrulline on meat production and quality: A study on its effects on meat attributes and nutritional composition.

BACKGROUND: Amino acids are fundamental in sustaining physiological homeostasis during stress conditions. l-citrulline (l-Cit), a non-essential amino acid (NEAA) and metabolic precursor of arginine, has been reported to exert beneficial effects on the health and performance of broiler chickens. OBJECTIVE: This study aimed to investigate the effects of dietary supplementation with varying inclusion levels of l-Cit on growth performance, meat quality, plasma biochemical indices, and thermoregulatory responses in broiler chickens. METHODS: A total of 120 one-day-old chickens of the Lohman meat (Indian River) strain were randomly allocated to four dietary treatments, and each treatment included 30 birds in 3 replicates each. A 7-day feeding trial was conducted, beginning at 21 days of age. The control group (T0) was fed only a basal diet, while l-Cit was administered through the drinking water at concentrations of 0.5 % (T1), 0.75 % (T2), and 1.0 % (T3) to the respective treatment groups, in addition to the basal diet. RESULTS: Dietary inclusion of l-Cit significantly affected broiler performance and physiology. The T2 group demonstrated the highest body weight gain and lowest feed conversion ratio (FCR) compared with T0, T1, and T3 (p < 0.05). Organ development was increased in T2, with significant increases in bursa, heart, and liver indices, alongside reduced abdominal fat (p < 0.05). Meat quality improved through reduced drip loss and elevated muscle pH, particularly in T2. Plasma biochemical analysis showed lower cholesterol, triglycerides, and LDL in all l-Cit groups, with optimal in T2 (p < 0.05), while HDL and uric acid remained unaffected. Moreover, rectal temperature decreased significantly across l-Cit groups (p < 0.05). CONCLUSION: Overall, this study suggests that a diet supplemented with 0.75 % l-Cit (T2), which could be a promising amino acid without affecting meat quality or consumer preferences, may improve growth performance, meat quality, the lipid profile (blood plasma), and thermoregulation in broilers.

Animals↗
PubMed1999

Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial.

BACKGROUND: Patients with hypercholesterolemia are often counseled to limit or eliminate intake of red meats, despite evidence that lean red meats (LRMs) are not hypercholesterolemic in comparison with lean white meats (LWMs). The objective of this study was to evaluate the long-term effects on serum lipids of incorporating LRM (beef, veal, and pork) vs LWM (poultry and fish) into a National Cholesterol Education Program (NCEP) Step I diet in free-living individuals with hypercholesterolemia. METHODS: Subjects included 191 men and women with a serum low-density lipoprotein cholesterol level of 3.37 to 4.92 mmol/L (130-190 mg/dL) and triglyceride level less than 3.96 mmol/L (350 mg/dL). After a 4-week baseline phase, subjects were counseled to follow an NCEP Step I diet including 170 g (6 oz) of lean meat per day, 5 to 7 days per week. Based on random assignment, subjects were instructed to consume at least 80% of their meat in the form of LRM or LWM. Fasting serum lipid levels were assessed 4, 12, 20, 28, and 36 weeks after randomization. RESULTS: After randomization, mean concentrations of total cholesterol (6.09 mmol/L [235.7 mg/dL] vs 6.08 mmol/L [235.2 mg/dL]) and low-density lipoprotein cholesterol (3.99 mmol/L [154.1 mg/dL] vs4.01 mmol/L [154.7 mg/dL]) were nearly identical in the LRM and LWM groups (1%-3% below baseline) during treatment. Mean triglyceride levels remained similar to baseline values and high-density lipoprotein cholesterol concentrations increased by approximately 2% in both groups. CONCLUSIONS: The NCEP Step I diets containing primarily LRM or LWM produced similar reductions in low-density lipoprotein cholesterol and elevations in high-density lipoprotein cholesterol levels, which were maintained throughout 36 weeks of treatment.

Animals↗
PubMed1975

[Problems during processing and storage of meat in cans. II. Chemical changes in canned meat with long storage time (author's transl)].

By sensory analysis and according to results of objective chemical investigations meat cans sterilized at 120 degrees C for long storage times were at best evaluated, if they were processed after the 4th and 7th day after slaughter. At first the 4th day; after 2 days the 7th day were preferred. 2. For comparison meat cans with long storage time of 5 and 9 years were analyzed in the same manner. In taste these were empty, strawy, and partly bitter. Frozen meat which was processed according to old procedures (long stored without any shock freezing), was regarded, extremely unagrellable. The attributs were adstringend and soapy. 3. Gelfiltration of diffusates showed a separation in 2 main peaks. The first from fractions 90--130 had a typical aroma of a heated meat, after hydrolysis glucose was detected as main sugar component. The 2th peak from fractions 170--230 tasted more sweet with parfumlike odor, after hydrolysis ribose was detected besides other substances stained by anisidine phthalate. 4. During storage substances of peak 1 were reduced in contrast to peak 2 substances. The latter seemed to be responsible for the aroma and taste at beginning of eating, but no fixation at the tongue could be observed in contrast to the substances of the peak 1. 5. Staining of separated peptides--by electrochromatography--with ninydrin received from the diffusates of the meat cans showed some brown coloured peptides, which disappeared during storage. This was in good correlation with the results of sensory analysis.

Animals↗
PubMed1985

Enzymatic digestion of esophageal meat impaction. A study of Adolph's Meat Tenderizer.

While a solution of Adolph's Meat Tenderizer (AMT) is commonly used to treat esophageal meat impaction, few studies describe its clinical effects. We examined AMT with regard to (1) its papain activity; (2) its ability to digest meat cubes in vitro; and (3) its effect on rabbit esophageal mucosa. A standard papain assay was developed against which the activity of AMT was compared. Proteolytic activity was detected in AMT only when the papain activators, 0.02 M cysteine and 0.008 M EDTA, were added to the system. Meat cubes incubated in AMT solution exhibited no evidence of digestion as determined by protein release or change in sample weight. A solution of AMT had no adverse effect on normal esophageal mucosa in rabbits, but significantly increased esophagitis when infused onto previously inflamed mucosa. We conclude that AMT solution has no inherent capacity to digest or to reduce the size of an impacted meat bolus, and may, in fact, worsen existing esophagitis.

Animals↗
PubMed1992

Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization.

The tenderness of meat is set by the properties of connective tissue and myofibrils. Skeletal muscle connective tissues become firm with chronological aging concomitantly with the increase in intermolecular non-reducing cross-links of collagen, and this process toughens meat, however, connective tissues hardly change during conditioning of meat. Therefore, the tenderization of meat during post mortem aging, or to put it more precisely, during post rigor aging, stems for the most part from changes in myofibril structures. My research derives its origin on findings of two kinds of post mortem changes in myofibril structures; i) fragmentation of myofibrils; and ii) restoration of rigor-shortened sarcomeres. These results were published in 1967 [1], and were, thereafter proved by many workers to be closely related to meat tenderization. I report in this paper the essential molecular mechanisms of these phenomena, and of structural changes in connectin or titin filaments. All of them are non-enzymatically induced by 0.1 mM calcium ion, which is the ultimate concentration of sarcoplasmic calcium ion in post mortem muscles.

Calcium↗
PubMed2005

Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.

In 2003, there was a recall of three processed (chicken franks, spice ham and turkey ham ready-to-eat (RTE) meat products by a large processing plant in Trinidad as a result of contamination by Listeria monocytogenes. The study was conducted to investigate the possible source(s) of Listeria contamination of recalled RTE meat products and to determine the prevalence of Listeria spp., Salmonella spp., Escherichia coli and Campylobacter spp. in the products and air within the plant. Raw and processed meat products, as well as food contact surfaces were also tested for Salmonella spp., Listeria spp. and Campylobacter spp. initially after thorough clean-up and close-down of the plant. Faecal and effluent samples from the piggery, in close proximity to the plant, were tested for the presence of Salmonella spp., Listeria spp. and Campylobacter spp. Air samples and food contact surfaces were negative for the tested organisms. Ten (58.8%) of the 17 effluent samples and 4 (11.8%) of the 34 faecal samples were positive for Campylobacter coli. Of the 11 raw meat products tested, 10 (90.9%) were positive for E. coli and Listeria spp. either singly or in combination. Of the 32 processed RTE products tested, 11 (34.4%) were positive for E. coli, Salmonella spp., Listeria spp. and Campylobacter spp. in combination or singly. Eleven (61.1%) of 18 processed products contained unacceptable levels of aerobic bacteria using international standards. Four months later, following the implementation of recommended cleaning, sanitizing and hygienic practices at the plant, pre- and post-processed products were sampled and Listeria spp. were identified in 4 (80.0%) of the 5 raw products and in 1 of the 5 (20.0%) finished products. Two (40.0%) of the finished products contained unacceptable microbial levels. It was concluded that the close proximity of the piggery to the processing plant was not the probable source of Listeria contamination of the recalled meat products. The data suggested that improved sanitary practices on food contact surfaces and during handling of products, reduced the risk of Listeria spp. and other pathogens studied. The problem at the plant can therefore, be inferred to be due to lapses in good sanitary practices, inadequate heat treatments or the presence of pathogens particularly Listeria in biofilms on different surfaces continuously or occasionally contaminating finished products.

Air Microbiology↗
PubMed1997

Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality.

Meat has been identified, often wrongly, as a food having a high fat content and an undesirable balance of fatty acids. In fact lean meat is very low in fat (20-50 g/kg), pork and poultry have a favourable balance between polyunsaturated and saturated fatty acids (P:S) and grazing ruminants produce muscle with a desirable n-6:n-3 polyunsaturated fatty acid ratio. In all species, meat fatty acid composition can be changed via the diet, more easily in single-stomached pigs and poultry where the linoleic, alpha-linolenic and long-chain polyunsaturated fatty acid content responds quickly to raised dietary concentrations. Recent work in pigs has attempted to manipulate the n-6:n-3 ratio by feeding higher levels of alpha-linolenic acid (e.g. in rapeseed) or its products eicosapentaenoic acid (20:5) and docosahexaenoic acid (22:6) present in fish oils. In ruminants the challenge is to increase the P:S ratio whilst retaining values for n-6:n-3 found in cattle and sheep fed on forage diets. The saturating effect of the rumen can be overcome by feeding polyunsaturated fatty acids which are protected either chemically, by processing, or naturally e.g. within the seed coat. Some protection occurs when grain-based or grass-based diets are fed normally, leading to relatively more n-6 or n-3 fatty acids respectively. These produce different flavours in cooked meat due to the different oxidative changes occurring during storage and cooking. In pigs and poultry, high n-3 fatty acid concentrations in meat are associated with fishy flavours whose development can be prevented with high dietary (supranutritional) levels of the antioxidant vitamin E. In ruminants, supranutritional vitamin E delays the oxidative change of oxymyoglobin to brown metmyoglobin and may also influence the characteristic flavours of beef and lamb.

Animal Feed↗
PubMed2003

EPIC-Oxford: lifestyle characteristics and nutrient intakes in a cohort of 33 883 meat-eaters and 31 546 non meat-eaters in the UK.

OBJECTIVE: To describe the lifestyle characteristics and nutrient intakes of the Oxford cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). DESIGN: Cohort of men and women recruited through general practices or by post to include a high proportion of non meat-eaters. Dietary, anthropometric and lifestyle data were collected at baseline and four diet groups were defined. SETTING: United Kingdom. PARTICIPANTS: In total, 65 429 men and women aged 20 to 97 years, comprising 33 883 meat-eaters, 10 110 fish-eaters, 18 840 lacto-ovo vegetarians and 2596 vegans. RESULTS: Nutrient intakes and lifestyle factors differed across the diet groups, with striking differences between meat-eaters and vegans, and fish-eaters and vegetarians usually having intermediate values. Mean fat intake in each diet group was below the UK dietary reference value of 33% of total energy intake. The mean intake of saturated fatty acids in vegans was approximately 5% of energy, less than half the mean intake among meat-eaters (10-11%). Vegans had the highest intakes of fibre, vitamin B1, folate, vitamin C, vitamin E, magnesium and iron, and the lowest intakes of retinol, vitamin B12, vitamin D, calcium and zinc. CONCLUSIONS: The EPIC-Oxford cohort includes 31 546 non meat-eaters and is one of the largest studies of vegetarians in the world. The average nutrient intakes in the whole cohort are close to those currently recommended for good health. Comparisons of the diet groups show wide ranges in the intakes of major nutrients such as saturated fat and dietary fibre. Such variation should increase the ability of the study to detect associations of diet with major cancers and causes of death.

Adult↗
PubMed1995

Meat allergy: II--Effects of food processing and enzymatic digestion on the allergenicity of bovine and ovine meats.

OBJECTIVES: This study was designed to evaluate whether peptic treatment of BSA and OSA affects their allergenicity and to evaluate the effect of technological treatments of meat for infant feeding on the allergenicity of these proteins. SUBJECTS: Twelve children (8 males and 14 females) suffering from atopic dermatitis (AD), aged 12 months to 4.33 years (mean age 2.21 +/- 1.05 years). STUDY DESIGN AND METHODS: Children suffering from atopic dermatitis (AD), (AD), clinically reactive and SPT-positive to beef, underwent skin prick testing (SPT) and radioallergosorbent test (RAST) with BSA and OSA, before and after peptic treatment. They were tested also with commercially available homogenized bovine meat (HBM) and with freeze-dried bovine (FDBM) and ovine (FDOM) meats. Peptic digestion of BSA and OSA was carried out in a Dubnoff's water bath containing 0.05 mg/ml of pepsin. SPT and RAST were performed for 1 mg/ml of BSA and OSA digested 5 minutes, 2 hours and 4 hours with pepsin; homogenized bovine meat, and FDBM and FDOM. SPT results were expressed as diameters (in mm) of the wheal obtained after SPT; a diameter > or = 3 mm was considered as positive. RAST was considered positive for IgE values 5 > UI/ml. RESULTS: SPT to native BSA and OSA were positive in all patients. Only 2 of the 12 children were SPT-positive to HBM, FDBM, and FDOM. After digestion, SPTs and were positive as follows: for BSA, 4/12 after 5 minutes peptic treatment, 2/12 after 2 hours and 2/12 after 4 hours; for OSA, 3/12 after 5 minutes peptic treatment, none after 2 and 4 hours. None of RASTs was positive after peptic attack. CONCLUSIONS: Both proteolytic digestion and technological treatment reduced the allergenic potential of meat products.

Animals↗
PubMed2000

Red meat production and meat losses in Burkina Faso (1987-1997).

Based on monthly recorded data collected from 1987 to1997 in all official slaughter houses across the country, this study analyzes the trends of ruminant meat production and importance of meat condemnations by veterinary inspection in Burkina Faso. The average beef production per year is estimated at 6.717.5 + or - 2.969.1 tons, nd for small ruminant meat it is 8,715.5 + or - 4,161.3 tons. During the ten-year period (1987-1997) it appears that a large drop in production (up to 18%) occurred in 1994-1995 consistent with monetary devaluation. The average amount of red meat theoretiacally available for each inhabitant is estimated at 2.14 + or - 0.27 kg per year. Approximately 10 to 16 tons of diseased red meat is condemned every year by veterinary inspection. This is very important for a country where malnutrition and undernutrition is quasi endemic.

Abattoirs↗
PubMed1990

Occurrence of salmonellae in slaughtered pigs, goat meat, meat handlers and slaughtered-house workers.

Of 413 samples comprising 200 goat meat, 100 pig's faeces, 50 faeces of slaughtered-house workers, 13 faeces and 50 nailwashings of goat meat handlers collected from different shops of Calcutta Corporation, 25 (6.05 per cent) yielded 13 serotypes of salmonellae. The commonest serotypes was S. newport (24 per cent), followed by S. enteritidis (12 per cent), S. anatum (12 per cent) and S. typhimurium. Isolation rate of salmonellae was 12 (6 per cent) from goat meat, 10 (10 per cent) in pig's faeces and 3 (6 per cent) in nailwashings. S. newport (50 per cent) in goat meat and S. anatum (30 per cent) in faecal contents of pigs were the predominant serotypes. None of the faecal samples of goat meat handlers and slaughtered-house workers yielded salmonellae.

Abattoirs↗
PubMed2000

Isotachophoretic determination of creatinine in meat and meat products.

A capillary isotachophoretic method (CITP) to determine the creatinine concentration in meat and meat products is described. A clear separation of the creatinine from other components of an acidic extract of sample was achieved within 20 min. Method characteristics (linearity, accuracy, precision and detection limit) were determined. The developed method was successfully applied to analyze real samples and to determine creatinine and creatine content (indirect determination after acidic hot extraction) in meat and meat products.

Animals↗