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PubMed1989

Detection of steroid hormone (estrogen) residues in imported red meat.

28 immature female albino mice were utilized to clarify if there was a sufficient amount of the hormonal agent used in the production of meat for human consumption, such as estrogen, can remain in meat cut from carcasses of animals administered hormones during finishing to have deletorious effects on human ingestors. The animals were divided into 4 equal groups, group A: control, fed on normal ration, group B: each mouse were injected with 0.2 microgram of estradiol propionate i. p. daily, group C: were fed on normal ration mixed with imported minced meat, 5 g/mouse/day, group D: were fed as in group C, but we used local minced meat. Sera were collected after one week. There were significant increase in both FSH and LH in group B, slight rise in both FSH and LH in groups C and D but group A have the lower level of both FSH and LH. The number of Graafian follicle were significantly higher in group B, also the body weight of group B, were rapidly increased more than other groups. Both of groups C and D nearly inclose to each other, in body weight, indicating that imported meat were free from any estrogenic residues in comparison to our local meat.

Animals↗
PubMed1989

Detection of steroid hormone (estrogen) residues in imported red meat.

28 immature female albino mice were utilized to clarify, if hormonal agents used in the production of meat for human consumption, such as estrogen, remained in higher quantity in meat cut from carcasses of animals which had received hormones for finishing, and if those residues were harmful to the human consumer. The animals were subdivided into 4 equal groups. Group A for control were fed a normal ration. Each mouse in Group B received one daily intraperitoneal injection of 0.2 micrograms of oestradiol propionate. Group C were fed a daily normal ration of 5 g per animal mixed with imported minced meat. Group D were fed as Group C, but local minced meat was used. Sera were collected after one week. There were significant increases in both FSH and LH in Group B. A slight rise in both FSH and LH in Groups C and D. Group A exhibited lower levels of both FSH and LH. The number of Graafian follicles was significantly higher in Group B. Body weight (b.w.) of Group B increased faster than in other groups. Groups C and D were very close to each other in b.w., indicating that imported meat and our local meat were free of any estrogenic residues.

Animals↗
PubMed1989

[Legal regulations and practical application of studies of slaughtered game animals and their meat].

Meat regulations also involve game inspection. The previous publications on the one hand dealt with the regulations and their practice concerning game intended for slaughter, especially the control of fences and the gaining of meat. On the other hand regulations concerning game hunted for food (Deer: Red deer, Sika deer, Fallow deer, Roe deer; Horned ungulates: European mouflon, Chamois; Wild boar; European hare; European rabbit; game such as Badger and Raccoon) and regulations to be observed by hunters, mainly for the gaining of meat were discussed. The recent publication regarded meat inspection (routine inspection) of slaughter game. The following publication deals with meat inspection (routine inspection) of game hunted for food and with meat inspection (additional inspection) of slaughtered game as well as game hunted for food.

Abattoirs↗
PubMed1981

[Dark, firm and dry meat in beef bulls I. Appearance and significance (author's transl)].

Beef bulls are constantly being slaughtered in a state of fatigue as the adaptability of these animals to stress factors is not taken into sufficient account during transport to and housing and management in the slaughter-house. This results in inadequate glycogen reserves in the muscular tissues at the time of slaughter, inadequate glycolysis and, finally, insufficient pH fall in the meat. The meat of these animals may become dark and syrupy, so-called DFD (dark, firm and dry) meat. In 1975, the losses caused by DFD meat, usually resulting from conditional approval, were calculated at approximately Dfl. 466,000,-. The prospective studies reported in the present paper were designed: --to determine the extent to which DFD meat is present in beef bulls in the Netherlands by taking samples in a number of slaughter-houses; --to make a rough inventory of the relationship between the presence of DFD meat and ante-mortem factors such as transport, housing and care of the animals. A total number of 845 bulls were examined in three slaughter-houses. These included forty-five older bulls as it appeared to be advisable also to collect a number of data on this group of animals. pH24 measurements were made in the adductor, triceps brachii and longissimus dorsi muscles. Of 800 beef bulls, 11.9 per cent showed an unduly high pH level in the adductor muscle, viz. a level of 6.2 or over. The situation may be improved by limiting transport to the shortest possible distance and adjusting treatment of the animals during and after transport. Moreover, it would appear desirable either not to rest the animals before slaughter or to rest them for a period of 24 hours.

Abattoirs↗
PubMed1994

Intake of fat, meat, and fiber in relation to risk of colon cancer in men.

Some evidence suggests that diets high in animal fat or red meat may increase the risk of colon cancer, whereas high intake of fiber or vegetables may be protective. Frequently, intake of red meat has been a stronger risk factor than total fat. Because data from prospective cohort studies are sparse, we examined fat, meat, fiber, and vegetable intake in relation to risk of colon cancer in a cohort of 47,949 U.S. male health professionals who were free of diagnosed cancer in 1986. At baseline, these men, 40 to 75 years of age, completed a validated food frequency questionnaire and provided detailed information on other lifestyle and health-related factors. Between 1986 and 1992, 205 new cases of colon cancer were diagnosed in these men. Intakes of total fat, saturated fat, and animal fat were not related to risk of colon cancer. However, an elevated risk of colon cancer was associated with red meat intake (relative risk, 1.71; 95% confidence interval, 1.15-2.55 between high and low quintiles; P = 0.005 for trend). Men who ate beef, pork, or lamb as a main dish five or more times per week had a relative risk of 3.57 (95% confidence interval, 1.58-8.06; P = 0.01 for trend) compared to men eating these foods less than once per month. The association with red meat was not confounded appreciably by other dietary factors, physical activity, body mass, alcohol intake, cigarette smoking, or aspirin use. Other sources of animal fat, including dairy products, poultry, and fish as well as vegetable fat, were slightly inversely related to risk of colon cancer. No clear association existed between fiber or vegetable intake and risk of colon cancer. These data support the hypothesis that intake of red meat is related to an elevated risk of colon cancer.

Adult↗
PubMed1976

Respiratory tract illness in meat wrappers.

A questionnaire survey was done in 152 Houston supermarkets to assess the prevalence of respiratory tract symptoms in meat wrappers exposed to the thermal decomposition fumes of polyvinyl chloride (PVC) film wrap and in two supermarket control groups (checkers and meat cutters). Meat wrappers had increased respiratory tract symptoms; 12% of meat wrappers who smoked (vs 6% and 2% of controls) and 5% of meat wrappers who did not smoke (vs 0% and 0% of controls) had multiple respiratory tract symptoms. It is probable that a large number of meat wrappers have mild symptoms with some progressing to more severe respiratory impairment or clinical asthma.

Adult↗
PubMed1998

The influence of meat consumption on dietary data, iron status and serum lipid parameters in young women.

In a group of 130 women of fertile age (24.5 +/- 2.7 years), the consumption of meat and meat products was evaluated in order to determine the effect of this food group on blood and biochemical parameters that act as indicators of iron status, and on a range of serum lipid parameters that indicate cardiovascular risk. Food intake was monitored using a "Food Record" for seven days, including a Sunday. Subjects were divided into two groups: those who took > or = 100 g/day of meat (25th percentile) (high consumption--HC) (n = 102), and those with lesser intakes (low consumption--LC) (n = 28). Dietary data were adjusted to take into account differences in discrepancies in reporting between the two groups. The greater consumption of meat observed in HC subjects, despite its association with greater intakes of lipids (both in g/day and % of energy) and cholesterol (in mg/day and mg/1000 Kcal), did not seem to be related to any impairment of blood lipid profiles. Neither was it seen to be related to increased bodyweight nor raised blood pressure. It should not, therefore, bring about any increased risk of cardiovascular disease. However, the greater intake of thiamine, niacin, zinc and iron (total and haem) in HC subjects suggests that these may have a better nutritive status (with respect to certain nutrients) than do LC subjects. In relation to iron status. HC subjects showed higher levels of haemoglobin, haematocrit and mean corpuscular haemoglobin concentration (MCHC). These results show that restrictive criteria, with respect to the consumption of meat and meat products, could have negative repercussions on the nutritive status and health of certain groups within the population. In the female population, such criteria may be associated with impairment of iron status, without affording any greater level of protection against cardiovascular disease, or be of any help in the control of bodyweight.

Adult↗
PubMed1987

[Hygienic research on meat-dressing shops and enterprises].

Observations were made on the hygiene state of the meat-conditioning departments and enterprises of 13 meat-dressing combines. Both qualitative and quantitative investigations were carried out with regard to 9 bacteriologic indexes. The result of studies on a total of 1,042 samples of washings taken from equipment, working tools, machines, working milieu, and hands and aprons of workers prior to beginning work showed that in case all regulations of cleaning, washing, and disinfection were observed the residual microflora, and, more specifically organisms that were of interest from a sanitary point of view were lowered to minimum counts. No pathogenic Staphylococcus and Salmonella organisms were isolated. It was found that during work the count of indicative organisms considerably rose. No pathogenic staphylococci were isolated. In one case only were there Salmonella typhimurium organisms on the surface of a circular saw for carcass cutting. The overall bacteriologic investigation of a total of 137 samples of minced meat and meat balls and other products prepared with such meat revealed that the average counts of various organisms ranged as follows: aerobic mesophiles--3,653 830/g, and coliforms--31,748/g; Escherichia coli organisms were demonstrated in 10.22 per cent of the cases, B. proteus--in 1.46 per cent, and pathogenic staphylococci--in 3.65 per cent of the samples. None of the samples, weighing 25 g each showed the presence of Salmonellae. No correlative dependence was found between the coli titer and the coli index of the products.

Animals↗
PubMed2002

Effect of water washing of shark (Scoliodon laticaudus) meat on the properties of proteins with special reference to gelation.

The effect of water washing of shark meat on the properties of proteins has been investigated. The contents of low-molecular-weight proteins and urea were reduced significantly with three washing cycles. The gel forming ability showed marked improvement with the number of washing cycles. The dynamic viscoelastic behavior of washed and unwashed meat revealed a structure build-up reaction that was more pronounced in the washed meat. The concentration of myosin heavy chain of washed meat increased as revealed by Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Addition of urea at biological concentration (approximately 250 mM) to the washed meat reduced the gel forming ability significantly as compared to unwashed meat. The emulsion capacity showed an increase with the number of washing cycles.

Animals↗
PubMed2005

ICV CRF and isolation stress differentially enhance plasma corticosterone concentrations in layer- and meat-type neonatal chicks.

The present study compared the plasma corticosterone concentrations between meat- and layer-type neonatal chicks (Gallus gallus) (1) exposed to isolation-induced stress or (2) injected intracerebroventricularly (ICV) with corticotropin-releasing factor (CRF). Both types of neonatal chicks housed in groups were individually introduced to an open field arena and locomotion and distress-induced vocalizations were monitored for 10 min. The responses of the two strains were remarkably different, with meat-type chicks being less active than layer-type chicks. Distress-induced vocalizations were drastically decreased over time in meat-type chicks while they remained high in layer-type chicks throughout the test. Plasma corticosterone concentrations measured at the end of the test were significantly higher in layer-type chicks than in meat-type ones. Plasma corticosterone concentrations measured 10 min after the ICV injection of CRF were significantly higher in layer- than meat-type chicks. These results indicate that meat-type chicks have either a greater capability to acclimatize to novel environments, or a blunted HPA axis compared with layer-type chicks.

Animals↗
PubMed2004

Seasonal variations in activity concentrations of 99Tc and 137Cs in the edible meat fraction of crabs and lobsters from the central Irish Sea.

Discharges of most radionuclides into the Irish Sea from the BNFL site at Sellafield have decreased over the past 20 years or so. For a few radionuclides, however, discharges have peaked more recently. Notably, operation of the Enhanced Actinide Removal Plant (EARP) since 1994 has led to an increase in discharges of (99)Tc, as a result of the treatment of previously stored waste, with consequent increases in (99)Tc activity concentrations in a number of marine species, particularly in crustaceans such as lobsters. Previous research has considered the significance of factors such as sex and body weight on radionuclide concentrations. The current project set out to investigate whether seasonal variations in radionuclide concentrations in crabs and lobsters occur, with particular emphasis on the dynamics of (99)Tc and (137)Cs. Organisms were obtained from a site off the Isle of Man, where radionuclide concentrations were measurable but the site was sufficiently distant from Sellafield that the radionuclides were well mixed in the water column and not likely to be influenced by the pulsed nature of discharges of (99)Tc. Crab and lobster samples were collected monthly, between February 2000 and February 2001. Fifteen or 16 individuals (evenly split as male and female) of each species were collected on each occasion. Seawater samples were also collected over the 12-month period. Activity concentrations of (99)Tc in the edible meat fraction (both brown and white meat) ranged from 0.23 to 2.46 Bq kg(-1) (fresh weight (fw)) in crabs and 124 to 216 Bq kg(-1) (fw) in lobsters, with no observed seasonal variations. Activity concentrations of (137)Cs in both crab and lobster were lower, ranging from <0.16 to 0.85 Bq kg(-1) for crab meat (fw) and <0.3 to 3.3 Bq kg(-1) for lobster meat (fw). A statistically significant increase in activity concentrations of (137)Cs in the meat was observed in the summer months for both crab and lobster. The cause has not been investigated but may be related to the laying down of energy reserves during the active feeding period over the summer. At all times, uptake of (99)Tc is higher in the brown meat fraction of both crabs and lobsters, whilst (137)Cs is more uniformly distributed. These results are used to discuss the implications for sampling and monitoring programmes.

Animals↗
PubMed2003

Mercury contamination in the red meat of whales and dolphins marketed for human consumption in Japan.

Cetacean products sold for human consumption in Japan originate from a wide range of whale, dolphin, and porpoise species caught off several areas of the Japan coast, Antarctic and North Pacific Oceans. We surveyed the total mercury (T-Hg) levels in red meat, the most popular cetacean products in Japan. We also analyzed the DNA of these to obtain information regarding species. According to the genetic analysis, the red meats originating from nine species of odontocete and six species of mystecete were sold in Japanese markets. T-Hg concentrations in all odontocete red meats (0.52-81.0 microg/wet g, n = 137) exceeded the provisional permitted level of T-Hg in marine foods set by the Japanese government (0.4 microg/wet g). The highest and second highest levels of T-Hg in the red meats were found in the false killer whale (81.0 microg/wet g) and striped dolphin (63.4 microg/wet g), respectively. These concentrations of T-Hg exceeded the permitted level of T-Hg by about 200 and 160 times, respectively, suggesting the possibility of chronic intoxication by methyl mercury due to frequent consumption of odontocete red meats. The T-Hg concentration levels were higher in odontocete species such as Baird's beaked whales and pilot whales caught off southern areas than those caught off northern areas, probably reflecting a higher Hg concentration in the seawater and/or their diet (squid and fish) in the southern area. On the other hand, T-Hg concentrations in all mystecete red meat samples except for one (0.01-0.54 microg/ wet g, n = 62) were below the permitted level of T-Hg, probably reflecting their lower trophic levels.

Animals↗
PubMed2006

Quantitative analysis and detection of adulteration in crab meat using visible and near-infrared spectroscopy.

Visible and near-infrared spectroscopy (VIS/NIR) has been used to detect economic adulteration of crab meat samples. Atlantic blue and blue swimmer crab meat samples were adulterated with surimi-based imitation crab meat in 10% increments. Waveform evaluation revealed that the main features seen in the spectral data arise from water absorptions with a decrease in sample absorbance with increasing adulteration level. Prediction and quantitative analysis was done using raw data, a 15-point smoothing average, a first derivative, a second derivative, and 150 wavelength spectral data gathered from a correlogram. Regression analysis included partial least squares (PLS) and principal component analysis (PCR). Both models were able to perform similarly in predicting crab meat adulteration. The best model for both PLS and PCR used the first derivative spectral data gathered from the correlogram, with a standard error of prediction (SEP) of 0.252 and 0.244, respectively. The results suggest that VIS/NIR technology can be successfully used to detect adulteration in crab meat samples adulterated with surimi-based imitation crab meat.

Animals↗
PubMed1999

Oestradiol and sex hormone-binding globulin in premenopausal and post-menopausal meat-eaters, vegetarians and vegans.

Endogenous oestradiol is strongly associated with breast cancer risk but its determinants are poorly understood. To test the hypothesis that vegetarians have lower plasma oestradiol and higher sex hormone-binding globulin (SHBG) than meat-eaters we assayed samples from 640 premenopausal women (153 meat-eaters, 382 vegetarians, 105 vegans) and 457 post-menopausal women (223 meat-eaters, 196 vegetarians, 38 vegans). Vegetarians and vegans had lower mean body mass indices (BMI) and lower plasma cholesterol concentrations than meat-eaters, but there were no statistically significant differences between meat-eaters, vegetarians and vegans in pre- or post-menopausal plasma concentrations of oestradiol or SHBG. Before adjusting for BMI there were small differences in the direction expected, with the vegetarians and vegans having higher SHBG and lower oestradiol (more noticeable amongst post-menopausal women) than the meat-eaters. These small differences were essentially eliminated by adjusting for BMI. Thus this study implies that the relatively low BMI of vegetarians and vegans does cause small changes in SHBG and in post-menopausal oestradiol, but that the composition of vegetarian diets may not have any additional effects on these hormones.

Adult↗
PubMed2000

A small outbreak of listeriosis potentially linked to the consumption of imitation crab meat.

A small outbreak of listeriosis involving two previously healthy adults occurred in Ontario. Food samples obtained from the refrigerator of the patients included imitation crab meat, canned black olives, macaroni and vegetable salad, spaghetti sauce with meatballs, mayonnaise and water. All of the samples except the water contained Listeria monocytogenes. The three most heavily contaminated samples were the imitation crab meat, the olives and the salad which contained 2.1 x 109, 1.1 x 107 and 1.3 x 106 cfu g-1, respectively. L. monocytogenes serotype 1/2b was isolated from the patients, as well as from the opened and unopened imitation crab meat. Molecular typing of the isolates by both randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) typing demonstrated the imitation crab meat and clinical strains to be indistinguishable. Challenge studies performed with a pool of L. monocytogenes strains showed that imitation crab meat, but not olives, supported growth of the organism. In this study we have shown for the first time the potential involvement of imitation crab meat in a small outbreak of listeriosis. In terms of disease prevention, temperature control is critical to prevent or reduce the growth of this foodborne pathogen. In addition, with refrigerated products having a long (> 30 d) shelf life, additional safety factors must be used to prevent the growth of foodborne pathogens such as L. monocytogenes.

Animals↗
PubMed1979

Arctic trichinosis: two Alaskan outbreaks from walrus meat.

The arctic form of Trichinella spiralis that infects terrestrial and marine mammals is of importance in public health because persons living in arctic regions still depend on wild animals for economic subsistence. In 1975, an extended common-source epidemic of trichinosis attributed to consumption of walrus meat involved 29 persons in Barrow, Alaska. Of those persons eating this meat, 64% became ill, and the rate of infection of persons eating meat prepared with little or no cooking was four times as great as that of persons eating cooked meat. One year later a second outbreak occurred when a family ate partially cooked meat from an infected walrus. Clinical illness differed little from the disease acquired in temperature climates; however, only 70% had a positive bentonite flocculation titer, whereas 96% had eosinophilia. These epidemics of trichinosis are the first reported in Alaska to be associated with the consumption of walrus meat.

Alaska↗
PubMed1998

Sensory and objective characteristics of broiler meat from commercial broilers fed rendered spent hen meal.

The objective of the study was to determine sensory and objective characteristics of broiler breast and thigh meat from commercial broilers fed rendered spent hen meal (RSHM) from hatch to 42 d of age. Breast and thigh muscles from 90, 6-wk-old straight-run broilers (i.e., mixed male and female broilers) fed starter and grower diets consisting of either 0, 8, or 12% RSHM were evaluated for sensory characteristics, instrumental texture, and compositional profiles. The RSHM treatments had no adverse effects (P > 0.05) on juiciness, chicken flavor intensity, tenderness, or compositional profiles for the breast or thigh meats. Off-flavor scores for all treatments were above the threshold value, indicating that the RSHM imparted no off-flavors to the breast and thigh meats. Warner-Bratzler shear measurements were similar (P > 0.05) for breast meat from broilers in all treatments. No shear measurements were conducted for the thigh meat. It was concluded that RSHM can be incorporated into the diets of broilers at levels of up to 12% without causing objectionable sensory characteristics in the cooked broiler meat.

Animal Feed↗
PubMed2000

Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties.

Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken breast meat in brass containers in a water bath to temperatures of 40, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat temperature increased from 23 to 80 C. The myofibrillar protein subunits of molecular weight greater than 43 kDa decreased with increasing temperature from 23 to 80 C as analyzed via SDS-PAGE. Amount of soluble collagen more than doubled when meat temperature was increased from 50 to 70 C. The maximum peak shear force was obtained, via Warner-Bratzler shear test, at 60 C for ground chicken breast patties. The weight of patties decreased approximately 10.3% when meat temperatures were increased from 23 to 80 C. Overall, heating temperature affected the texture of the meat and caused changes in proteins and cook loss.

Animals↗