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PubMed1984

[Voltammetric determination of heavy metals in meat and the internal organs of slaughter cattle].

The most important uptake of heavy metal by man occurs through ingestion. Therefore heavy metal analysis of food becomes of great importance. The whole analytical procedure including sampling, transport, drying, homogenisation, digestion and measurement for the determination of Zn, Cd, Pb, Cu, Ni, and Co in meat is described with due consideration given to the requirements for trace and ultratrace analysis. The particular advantages of the voltammetric approach for heavy metal determinations in meat and meat products are generally featured by this study. A standard deviation of 3-5% RSD in the microgram/g-range and 5-10%-RSD in the ng/g-range was obtained. In order to check the accuracy of the results, mixtures of sample and standard reference material were analysed. While the Cd-content in meat is in the range of 1 ng/g (wet weight) it increases in organs, such as liver (100-500 ng/g wet weight) and kidney (600-2000 ng/g wet weight). Pb shows a similar behaviour. The levels of these elements were found to be below the maximum allowable limits set by the "Bundesgesundheitsamt", with the exception of Cd in the kidneys. There is a statistical significant correlation between the Cd and Pb contents in liver and kidney. In liver the Cu content was especially high, because there are Cu-containing enzymes in this organ. Vitamin B12 is a Co containing complex in the liver. Therefore the Co values in liver are clearly higher than those in muscle meat.

Animals↗
PubMed1994

Analysis of purine compounds and creatinine by ion-pair high-performance liquid chromatography (HPLC) as a method for the detection of yeast extracts in commercial meat flavourings.

The purine patterns of five industrially produced yeast extracts and nine yeast-extract-based commercial meat flavourings were analysed by ion-pair HPLC after acid hydrolysis of the purine-containing compounds and a clean-up step via cation exchange. The results indicate that there is a good correlation between the adenine contents of the flavourings and the yeast extract percentages used for their manufacture. The possible addition of authentic meat constituents (e.g. meat extract) would contribute likewise to the adenine contents of commercial meat flavourings. To recognize those products the characteristic meat constituent creatinine was analysed simultaneously.

Chromatography, High Pressure Liquid↗
PubMed1995

Rapid species identification in meat by using satellite DNA probes.

A fast procedure for species identification in heated meat is described. Deoxyribonucleic acid (DNA) was isolated from meat samples by an alkaline extraction method and hybridized to a conjugate of a specific oligonucleotide and alkaline phosphatase. The oligonucleotide probes are based on satellite DNA, tandem-repeated sequences, which are highly specific for species. Probes are developed for the identification of meat from cattle, sheep/goat, horse, deer, pig, chicken and turkey. Differentiation between closely related species like chicken and turkey is possible. Admixtures of 1-5% of meat of one species in another could be detected. The complete assay of up to 50 samples takes 4 h. Heated meat samples could be analysed.

Animals↗
PubMed1995

Salted meat consumption and the risk of laryngeal cancer.

A hospital-based, case-control study of laryngeal cancer was conducted in the Oncology Institute, Montevideo, Uruguay, during 1988-1992, in which 143 new cases and 460 controls were interviewed. The study was restricted to males. As in most previous studies tobacco smoking and alcohol drinking were the major risk factors. Past and current salted meat consumption was associated with increased risks of laryngeal cancer, after controlling for the effects of tobacco and alcohol. Cigarette smoking and consumption of salted meat appeared to increase the risk of laryngeal cancer in a multiplicative fashion. Fresh meat consumption (beef) was also associated with an increased risk of laryngeal cancer (OR 2.0). After controlling for fresh meat ingestion, the estimates for salted meat remained significant.

Adult↗
PubMed1978

Gastric response to meat extract stimulation in patients with gastroduodenal ulcer and patients after vagotomy or antrectomy.

Gastric acid secretion basally and in response to intragastric meat extract instillation or to tetragastrin, and circulating gastrin concentration basally and after meat extract stimulation were studied in 67 patients with gastroduodenal ulcer, 30 patients after highly selective vagotomy or selective vagotomy for duodenal ulcer, 12 patients after antrectomy for or gastric ulcer and 10 control subjects. Circulating gastrin concentration increased significantly after meat extract stimulation in control subjects, patients with ulceration and patients after highly selective vagotomy, and acid secretion in each group was increased significantly above basal level. In patients after selective vagotomy, significant increase of circulating gastrin concentration was observed, but it was not associated with significant increase of acid secretion. After antrectomy, neither gastrin nor acid secretion increased significantly after meat extract stimulation. In conclusion, present study suggested that (1) gastric acid secretion in response to intragastric meat extract is chiefly affected by the responsiveness of oxyntic cells and release of antral gastrin and that (2) the presence of the antrum is almost essential for acid secretion after a test meal, and release of duodenal gastrin after antrectomy would not be so potent biologically as to result in an acid secretion.

Adult↗
PubMed2006

A prospective study of dietary patterns, meat intake and the risk of gestational diabetes mellitus.

AIMS/HYPOTHESIS: The aim of this study was to prospectively examine whether dietary patterns are related to risk of gestational diabetes mellitus (GDM). METHODS: This prospective cohort study included 13,110 women who were free of cardiovascular disease, cancer, type 2 diabetes and history of GDM. Subjects completed a validated semi-quantitative food frequency questionnaire in 1991, and reported at least one singleton pregnancy between 1992 and 1998 in the Nurses' Health Study II. Two major dietary patterns (i.e. 'prudent' and 'Western') were identified through factor analysis. The prudent pattern was characterised by a high intake of fruit, green leafy vegetables, poultry and fish, whereas the Western pattern was characterised by high intake of red meat, processed meat, refined grain products, sweets, French fries and pizza. RESULTS: We documented 758 incident cases of GDM. After adjustment for age, parity, pre-pregnancy BMI and other covariates, the relative risk (RR) of GDM, comparing the highest with the lowest quintile of the Western pattern scores, was 1.63 (95% CI 1.20-2.21; p (trend)=0.001), whereas the RR comparing the lowest with the highest quintile of the prudent pattern scores was 1.39 (95% CI 1.08-1.80; p (trend)=0.018). The RR for each increment of one serving/day was 1.61 (95% CI 1.25-2.07) for red meat and 1.64 (95% CI 1.13-2.38) for processed meat. CONCLUSIONS/INTERPRETATION: These findings suggest that pre-pregnancy dietary patterns may affect women's risk of developing GDM. A diet high in red and processed meat was associated with a significantly elevated risk.

Adult↗
PubMed1987

Urinary excretion of 1-methylhistidine: a qualitative indicator of exogenous 3-methylhistidine and intake of meats from various sources.

In order to investigate whether the urinary excretion of 1-methylhistidine (1MH) might serve as an objective indicator of meat ingestion and exogenous 3-methylhistidine (3MH) intake, healthy subjects were fed an ovolactovegetarian diet. At five-day intervals they were given meat of different origin and 24-hour urinary excretions of 1MH and 3MH were determined. After beef intake there was a marked increase of 3MH and 1MH excretion. The elimination curves were found to follow first-order kinetics and to indicate similar elimination rates. 1MH was present in ten different types of meat analyzed. A strong linear relationship was found between increase in 3MH and 1MH excretion and the amount of chicken, pork, or plaice ingested. IMH may serve as an objective indicator of meat and exogenous 3MH intake, since it is present in meat, and, regardless of source, shows similar dose-independent kinetics, and has similar half-life to 3MH.

Adult↗
PubMedDate not supplied

Influence of frying fat on mutagenic activity in lean pork meat.

Mutagenic activity in lean pork meat fried at two different pan temperatures, 200 degrees C and 250 degrees C, with or without the addition of fat, was measured in Ames' Salmonella test on strain TA98. 9 different fats with varying chemical composition were tested. All fried meat samples were shown to be mutagenic. At the frying temperature of 200 degrees C differences between meat samples fried in different fats or without fat, respectively, were small. All meat samples fried at 250 degrees C were considerably more mutagenic than the samples fried at 200 degrees C. At 250 degrees C, the addition of fat caused a significant rise in mutagenic activity. We believe this is mainly an effect of more efficient heat transfer from the bottom of the frying-pan to the meat samples, although other factors may also contribute.

Animals↗
PubMed1990

Growth of pathogenic Yersinia enterocolitica strains in minced meat with and without protective gas with consideration of the competitive background flora.

The growth of two pathogenic Yersinia enterocolitica strains (O:3, O:9 at 1 degree C, 4 degrees C, 10 degrees C and 15 degrees C) in minced meat produced under sterile conditions and in minced meat with a normal background flora was investigated. In addition, the influence of treatment with a protective gas (20% CO2, 80% O2) was tested. In minced meat produced under sterile conditions and incubated under normal atmospheric conditions, Y. enterocolitica increased in numbers by only 1 log at 1 degree C and 3.5 logs at 4 degrees C within 14 days. At 10 and 15 degrees C, there was about a 5-log increase in cell numbers within 5 days. There was a marked inhibition of growth by the background flora on Y. enterocolitica. This effect was so marked that only a slight additional inhibition on the growth of Y. enterocolitica at 1, 4 and 10 degrees C was observed under the CO2:O2 modified atmosphere. This is in contrast to the situation where minced meat with a low total bacterial count was used, and the growth of Y. enterocolitica was adversely affected by the CO2:O2 environment. The significance of raw minced meat in the development of human Y. enterocolitica infections is also discussed.

Animals↗
PubMed1991

Rates of detection of Salmonella and Campylobacter in meats in response to the sample size and the infection level of each species.

Pork, beef and chicken meat samples were collected from slaughter houses, poultry-processing plants and meat shops. Rates of incidence of Salmonella spp., Campylobacter jejuni and C. coli with respect to the sample size were compared and the most probable number for these species were determined. Salmonella spp. were detected in 69 (24.1%) of 286 chicken meat samples, in three (3.2%) of 94 pork samples, and in one (1.9%) of 52 beef samples. With chicken meat, the rates of detection were: 19.9% in 25-g, 15.7% in 10-g, and 12.2% in 1-g samples. The populations in most probable numbers, that gave positive results in 31 (20.8%) of 149 samples, ranged from 30 to 10(4) per 100 g, the majority (93.5%) being between 30 and 10(3) per 100 g. C. jejuni and C. coli were detected in 106 (67.9%) of 156 chicken meat samples, in two (2.1%) of 94 pork samples, and none of 52 beef samples. The results obtained with different sample sizes of chicken were compared. Positive rates were 55.8%, 39.7%, 27.6% in 10 g, 1 g, and 0.1 g, respectively. The most probable numbers in 107 (68.6%) positives out of 156 chicken samples examined ranged from 30 to 10(6) per 100 g: 46 (29.5%) contained between 10(2) and 10(3) per 100 g, 22 (14.1%) between 10(3) and 10(4) per 100 g, and the other 19 samples (12.2%) between 10(4) and 10(5) per 100 g.

Animals↗
PubMed1996

Prevalence and serovar distribution of Salmonella in fresh and frozen meat from captive Nile crocodiles (Crocodylus niloticus).

Salmonella was isolated from 6 of 20 (30.0%) samples of fresh meat, and from 28 of 140 (20.0%) samples of frozen meat processed for human consumption from captive Nile crocodiles (Crocodylus niloticus) in Zimbabwe. Salmonella enterica isolates showed a serovar distribution of 41.2% (14/34) subsp. enterica, 11.8% (4/34) subsp. salamae and 41.2% (14/34) subsp. diarizonae. Analyses of fresh meat samples yielded Aeromonas (A. hydrophila) in 18 of 20 samples (90%), and a mean aerobic plate count (APC, 30 degrees C) of 5.79 cfu/g, a mean coliform count (TC, 37 degrees C) of 5.08 cfu/g and a mean faecal coliform count FC, 44 degrees C) of 4.76 cfu/g. It is suggested that the presence of Salmonella in meat samples may be due to skin surface contamination originating from faecally polluted rearing water ponds combined with excessive handling procedures during flaying. The common presence of Salmonella, including serovars of proven pathogenic potential, in crocodile meat offered for human consumption should concern consumers and public health authorities, as well as staff employed at crocodile farms.

Abattoirs↗
PubMed1993

Effect of cooked meat on micronucleus frequency.

The possibility that inclusion of cooked meat in the diet could elevate chromosome damage risk was investigated in mice fed either a cereal diet only or a cereal diet supplemented with mutton cooked by microwaving, pan-frying or charcoal-barbecueing. The meat was provided as a supplement to the standard cereal-based diet on an approximately one-to-one basis. Chromosome damage indices included the cytokinesis-block micronucleus assay in spleen lymphocytes, the bone marrow micronucleus assay in erythrocytes and two versions of the colonic micronucleus assay. These indices were assessed after 3 or 6 months of feeding, and under each circumstance no increment in the micronucleus frequency in any of the tissues could be detected in the groups fed cooked meat when compared with each other or with the group fed the cereal diet only. There was also no correlation between the micronucleus index in lymphocytes and body weight. These data suggest that, over the time-frame studied, inclusion of meat in the diet and the extent to which meat is cooked are unlikely to be important variables affecting the micronucleus index.

Animals↗
PubMed1987

Effects of Sarcocystis miescheriana infection on carcass weight and meat quality of halothane-tested fattening pigs.

Ten halothane-positive pigs (Group A) and ten halothane-negative pigs (Group C) were each infected per os by 50,000 sporocysts of Sarcocystis miescheriana when they had reached a mean body weight of 36 kg. Twelve halothane-positive pigs (Group B) and ten halothane-negative pigs (Group D) served as non-infected controls. Thirteen weeks p.i. (post infection), the pigs were slaughtered and the carcass weights and the number of cystozoites in several muscles were determined. In addition, 11 parameters of meat quality were measured in Musculus longissimus dorsi (M.l.d.) and Musculus semimembranosus (M.s.): pH and temperature 30 min and 24 h p.m. (post mortem), electrical conductance 45 min, 60 min and 24 h p.m., colour brightness (FOP) and rigor values 30 min and 24 h p.m. Additionally, the AMP, ADP, ATP and lactate contents were determined in samples from the M.l.d. The mean carcass weights of the infected pigs (A: 79.9 +/- 6.9 kg; C: 76.3 +/- 11.6 kg) were lower than those of the pigs of the non-infected groups (B: 85.7 +/- 8.0 kg; D: 87.5 +/- 7.0 kg). The pH values at 24 h p.m. were significantly higher in the M.l.d. of infected pigs than in M.l.d. of non-infected pigs. Electrical conductance in the M.s. at 45 min p.m. was significantly higher in the halothane-negative infected pigs, but at 24 h p.m., the mean values of electrical conductance in the M.s. of the pigs of both infected groups were significantly lower than in the control groups. FOP values at 30 min p.m. were raised in the M.l.d. of the halothane-negative infected pigs, but at 24 h p.m., differences between infected and non-infected pigs could no longer be found. Mean rigor values were higher in the pigs of the infected groups at 24 h p.m., but the difference from the non-infected groups was not statistically significant. AMP was reduced only in the meat of halothane-positive infected pigs, while lactate was reduced in both infected groups. Using conventional methods for the determination of meat quality, the hypothesis of impaired meat quality in Sarcocystis-infected pigs could not be confirmed. The meat quality parameters investigated were, in part, better in infected pigs than in non-infected controls.

Adenosine Diphosphate↗
PubMed2006

Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals.

Experiments were carried out to study the effect of different doses of gamma irradiation (0, 5, 10, 15 and 20 kilo gray; kGy) on some nutritive components and chemical aspects pertaining to quality of fish meal and meat-bone meal. The radiation doses required to reduce the total microbial load and Salmonella sp. one log cycle (D(10)) in fish meal and meat-bone meal were determined. Results indicated that gamma irradiation of fish meal and meat-bone meal with 5-20 kGy doses had no effects on the total acidity values but increased the values of lipid oxidation and total volatile basic nitrogen. D(10) of total microbial load and Salmonella sp. were 833 and 313 Gy for fish meal and 526 Gy and 278 Gy for meat-bone meal, respectively. It can be concluded that radiation processing could be employed in the recycling of fish and meat-bone meals by using them as feedstuffs in poultry diets with no fear of losing their nutritive components.

Animal Feed↗
PubMed2006

Degradation of polychlorinated biphenyls (PCBs) by Staphylococcus xylosus in liquid media and meat mixture.

We investigated the growth of the meat starter Staphylococcus xylosus (10(4) cells mL(-1)) in liquid media containing 0.01 ppm of each polychlorinated biphenyls (PCBs 10, 28, 52, 138, 153, and 180) and its ability to degrade PCBs during 168 h of incubation in liquid media (10(4) cells mL(-1), 0.01 ppm of each PCB congener) and cured meat mixture (0.1% of meat starter, 1 microg g(-1) fat of each PCB congener). PCBs did not affect the growth of the starter microorganism in nutritive (brain heart infusion, BHI) or mineral salts medium (MSM) when compared to control (no PCB). S. xylosus degraded some of the PCB congeners tested. PCBs 138 and 153 were degraded both in BHI (78% and 68%, respectively; p<0.05) and in MSM (71% and 66%, respectively; p<0.05), with maximum degradation being observed within 24 h. Highly significant negative exponential relationships was observed between incubation time and concentrations of PCB 28 and 180 in BHI, as well as for PCBs 52 and 180 in MSM. In the cured meat mixture highly significant negative exponential relationship was observed between incubation time and the concentration of PCB 10. These results indicate that although S. xylosus reduced residues of various PCB congeners in liquid media, it was less effective in cured meat.

Culture Media↗
PubMed2004

Growth inhibition of heat-injured Enterococcus faecium by oligophosphates in a cured meat model.

Cells of two heat-resistant strains of Enterococcus faecium were heated and incubated in meat suspensions containing curing ingredients. The concentrations of the curing ingredients were those frequently used for pasteurized ham-type products, except that the concentrations of the oligophosphates (triphosphate and diphosphate) varied. Heating tests at 69 degrees C were performed with inoculated meat suspensions in heat-sealed plastic pouches. Numbers of bacteria were counted immediately after heating and in parallel series of heated pouches incubated at 37 degrees C. Plating was performed in Tryptone Dextrose Yeast Meat Peptonised Milk Agar (TDYMP); in TDYMP Agar to which the curing ingredients were added; and in TDYMP Agar to which the curing ingredients except oligophosphates were added. The inclusion of oligophosphates in the heating medium increased the heat-injury sustained by the E. faecium cells, and in combination with rather severe heat treatment even completely blocked the growth of surviving organisms in the meat suspension incubated at 37 degrees C. The presence of oligophosphates in the culture medium TDYMP Agar severely reduced the counts of freshly heated cells; however, this effect disappeared after repair and growth of the surviving organisms in the meat suspension.

Animals↗
PubMed2005

A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.

A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product/pathogen combinations. In the present profile the qualitative tool was used as a preliminary screen for a wide range of hazard-product pairings while Risk Ranger was used to rank in order of population health risk pairings for which quantitative data were available and for assessing the effect of hypothetical scenarios. 'High' risk hazard-product pairings identified were meals contaminated with Clostridium perfringens provided by caterers which have not implemented HACCP; kebabs cross-contaminated by Salmonella present in drip trays or served undercooked; meals served in the home cross-contaminated with Salmonella. 'Medium' risk hazard-product pairings identified were ready-to-eat meats contaminated with Listeria monocytogenes and which have extended shelf life; Uncooked Comminuted Fermented Meat (UCFM)/Salami contaminated with Enterohaemorrhagic E. coli (EHEC) and Salmonella; undercooked hamburgers contaminated with EHEC; kebabs contaminated by Salmonella under normal production or following final "flash" heating. Identified 'low' risk hazard-product pairings included cooked, ready-to-eat sausages contaminated with Salmonella; UCFM/Salami contaminated with L. monocytogenes; well-cooked hamburgers contaminated with EHEC. The risk profile provides information of value to Australia's risk managers in the regulatory, processing and R&D sectors of the meat and meat processing industry for the purposes of identifying food safety risks in the industry and for prioritising risk management actions.

Animals↗
PubMed2004

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

Amines↗