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PubMed2003

An outbreak of trichinellosis due to consumption of bear meat infected with Trichinella nativa, in 2 northern Saskatchewan communities.

In June 2000, bear meat infected with Trichinella nativa was consumed by 78 individuals in 2 northern Saskatchewan communities. Interviews and blood collections were performed on exposed individuals at the onset of the outbreak and 7 weeks later. All exposed individuals were treated with mebendazole or albendazole, and symptomatic patients received prednisone. Confirmed cases were more likely to have consumed dried meat, rather than boiled meat (P<.001). Seventy-four percent of patients completed the recommended therapy, and 87% of patients who were followed up in August 2000 reported complete resolution of symptoms. This outbreak of trichinellosis was caused by consumption of inadequately cooked bear meat contaminated with T. nativa. Apart from clinical symptomatology, blood counts, creatine kinase levels, serology test results, and analysis of the remaining bear meat helped establish the diagnosis. Treatment with antiparasitic drugs and prednisone was beneficial in limiting the severity and duration of the illness.

Adolescent↗

PubMed2005

Multistate outbreak of Listeriosis linked to turkey deli meat and subsequent changes in US regulatory policy.

BACKGROUND: Listeriosis, a life-threatening foodborne illness caused by Listeria monocytogenes, affects approximately 2500 Americans annually. Between July and October 2002, an uncommon strain of L. monocytogenes caused an outbreak of listeriosis in 9 states. METHODS: We conducted case finding, a case-control study, and traceback and microbiological investigations to determine the extent and source of the outbreak and to propose control measures. Case patients were infected with the outbreak strain of L. monocytogenes between July and November 2002 in 9 states, and control patients were infected with different L. monocytogenes strains. Outcome measures included food exposure associated with outbreak strain infection and source of the implicated food. RESULTS: Fifty-four case patients were identified; 8 died, and 3 pregnant women had fetal deaths. The case-control study included 38 case patients and 53 control patients. Case patients consumed turkey deli meat much more frequently than did control patients (P = .008, by Wilcoxon rank-sum test). In the 4 weeks before illness, 55% of case patients had eaten deli turkey breast more than 1-2 times, compared with 28% of control patients (odds ratio, 4.5; 95% confidence interval, 1.3-17.1). Investigation of turkey deli meat eaten by case patients led to several turkey processing plants. The outbreak strain was found in the environment of 1 processing plant and in turkey products from a second. Together, the processing plants recalled > 30 million pounds of products. Following the outbreak, the US Department of Agriculture's Food Safety and Inspection Service issued new regulations outlining a L. monocytogenes control and testing program for ready-to-eat meat and poultry processing plants. CONCLUSIONS: Turkey deli meat was the source of a large multistate outbreak of listeriosis. Investigation of this outbreak helped guide policy changes designed to prevent future L. monocytogenes contamination of ready-to-eat meat and poultry products.

Adolescent↗

PubMed2004

Evaluation of meat products from cloned cattle: biological and biochemical properties.

Agricultural utilization of cloned livestock produced by nuclear transfer and their products for food will require public and governmental acceptance. A series of studies of properties of meat derived from cloned cattle was carried out to collect data for the safety assessment of cloned cattle products. Meat samples obtained from embryonic cloned, somatic cloned and non-cloned cattle were analyzed for chemical composition, as well as amino acids and fatty acids. Digestibility, allergenicity, and mutagenicity of meat were also examined. There were no significant differences in these properties among embryonic cloned, somatic cloned and non-cloned cattle. The analyses and tests revealed that there were no significant biological differences in meat from a non-cloned, an embryonic cloned, or a somatic cloned animal. A 14-week feeding trial in rats showed there were no abnormalities in body growth, general condition, locomotor activity, reflexes, sexual cycle, urinalysis, hematology, blood biochemistry, and histology. This study showed for the first time that the biological/biochemical properties of meat of cloned cattle are similar to those of non-cloned cattle.

Amino Acids↗

PubMed2004

Nutritional value of milk and meat products derived from cloning.

The development and use of milk and meat products derived from cloning depends on their safety and on the nutritional advantages they can confer to the products as perceived by consumers. The development of such products thus implies (i) to demonstrate their safety and security, (ii) to show that their nutritional value is equivalent to the traditional products, and (iii) to identify the conditions under which cloning could allow additional nutritional and health benefit in comparison to traditional products for the consumers. Both milk and meat products are a source of high quality protein as determined from their protein content and essential amino acid profile. Milk is a source of calcium, phosphorus, zinc, magnesium and vitamin B2 and B12. Meat is a source of iron, zinc and vitamin B12. An important issue regarding the nutritional quality of meat and milk is the level and quality of fat which usually present a high content in saturated fat and some modification of the fat fraction could improve the nutritional quality of the products. The role of the dietary proteins as potential allergens has to be taken into account and an important aspect regarding this question is to evaluate whether the cloning does not produce the appearance of novel allergenic structures. The presence of bio-activities associated to specific components of milk (lactoferrin, immunoglobulins, growth factors, anti-microbial components) also represents a promising development. Preliminary results obtained in rats fed cow's milk or meat-based diets prepared from control animals or from animals derived from cloning did not show any difference between control and cloning-derived products.

Animals↗

PubMed1991

Meat consumption and its associations with other diet and health factors in young adults: the CARDIA study.

Using cross-sectional data from the longitudinal Coronary Artery Risk Development in Young Adults (CARDIA) study, we assessed associations between meat consumption and other dietary- and health-status indicators. Less than one percent of this sample (n = 32) ate no red meat or poultry, and another 1% (n = 47) ate red meat or poultry less than once per week. Individuals who ate red meat and poultry less than once per week were less likely to drink alcohol (P = 0.003); reported more physical activity (P less than or equal to 0.001); had lower [corrected] Keys scores (P less than or equal to 0.001); consumed diets higher in carbohydrates, starch, fiber, vitamins A and C, and calcium and lower in energy, fat, and protein (P less than or equal to 0.001); had smaller body sizes as indicated by the body mass index [calculated as wt(kg)/ht(m2)] (P = 0.01); and had lower concentrations of total serum cholesterol (P = 0.001), low-density-lipoprotein cholesterol (P = 0.001), and triglycerides (P = 0.015) compared with individuals who consumed meat more frequently.

Adult↗

PubMed2003

Sustainability of meat-based and plant-based diets and the environment.

Worldwide, an estimated 2 billion people live primarily on a meat-based diet, while an estimated 4 billion live primarily on a plant-based diet. The US food production system uses about 50% of the total US land area, 80% of the fresh water, and 17% of the fossil energy used in the country. The heavy dependence on fossil energy suggests that the US food system, whether meat-based or plant-based, is not sustainable. The use of land and energy resources devoted to an average meat-based diet compared with a lactoovovegetarian (plant-based) diet is analyzed in this report. In both diets, the daily quantity of calories consumed are kept constant at about 3533 kcal per person. The meat-based food system requires more energy, land, and water resources than the lactoovovegetarian diet. In this limited sense, the lactoovovegetarian diet is more sustainable than the average American meat-based diet.

Animals↗

PubMed2003

Dietary meat, dairy products, fat, and cholesterol and pancreatic cancer risk in a prospective study.

Case-control studies suggest that meat and cholesterol intakes may be related to elevated risks of pancreatic cancer. Few prospective studies have examined associations between diet and pancreatic cancer, although in one recent study saturated fat consumption was related to higher risk. In a cohort of US women, the authors confirmed 178 pancreatic cancer cases over 18 years of follow-up. A mailed 61-item food frequency questionnaire was self-administered at baseline, and health and lifestyle variables were updated biennially. Analyses were performed using Cox proportional hazards models to adjust for potential confounders. Intakes of total fat, different types of fats, and cholesterol were not associated with pancreatic cancer risk. Similarly, total meat, red meat, and dairy products were not related to risk. Individual food items contributing to intakes of total meat and dairy products, as well as fish and eggs, did not reveal any specific association. Updating dietary exposures by using questionnaires from 1980, 1984, 1986, and 1990 produced similar findings. The authors' data do not support previous findings that meat or saturated fat intakes are related to pancreatic cancer risk. Future prospective studies should examine the influence of cooking practices as well as other dietary habits on the risk of pancreatic cancer.

Adult↗

PubMed1979

Amino acids in human blood plasma after single meals of meat, oil, sucrose and whiskey.

Six healthy men (21 to 38 years; 58 to 80 kg) consumed an adequate diet in a metabolism unit. At 4-day intervals they ingested test meals and venous blood was drawn before and after ingestion at intervals for 8 hours. Test meals were 100, 200, and 300 g of cooked lean meat and quantities of corn oil, sucrose, and whiskey isoenergetic with 200 g of meat. Plasma was analyzed for 20 amino acids. Mean totals of amino acids (micromoles per liter) were maximally elevated at 1 or 2 hours post cibum for all meals and remained above fasting values at 4 hours, with one exception (glucose meal). At 8 hours they were all below fasting values with one exception (whiskey meal). Individual responses varied so much that mean values are misleading. One subject responded well to ingestion of 100 or 200 g of meat but failed to respond to 300 g of meat, oil, or sucrose. Another subject responded well to oil and sucrose, but failed to respond to 100 or 200 g of meat. Mean total fasting amino acid values for all subjects were relatively constant but values for individual subjects ranged from 16% above to 18% below their own fasting means. Ingestion of whiskey invariably resulted in a significant decline in molar ratios for histidine and a significant increase for threonine.

Adult↗

PubMed2003

Rising consumption of meat and milk in developing countries has created a new food revolution.

People in developing countries currently consume on average one-third the meat and one-quarter of the milk products per capita compared to the richer North, but this is changing rapidly. The amount of meat consumed in developing countries over the past has grown three times as much as it did in the developed countries. The Livestock Revolution is primarily driven by demand. Poor people everywhere are eating more animal products as their incomes rise above poverty level and as they become urbanized. By 2020, the share of developing countries in total world meat consumption will expand from 52% currently to 63%. By 2020, developing countries will consume 107 million metric tons (mmt) more meat and 177 mmt more milk than they did in 1996/1998, dwarfing developed-country increases of 19 mmt for meat and 32 mmt for milk. The projected increase in livestock production will require annual feed consumption of cereals to rise by nearly 300 mmt by 2020. Nonetheless, the inflation-adjusted prices of livestock and feed commodities are expected to fall marginally by 2020, compared to precipitous declines in the past 20 y. Structural change in the diets of billions of people is a primal force not easily reversed by governments. The incomes and nutrition of millions of rural poor in developing countries are improving. Yet in many cases these dietary changes also create serious environmental and health problems that require active policy involvement to prevent irreversible consequences.

Animals↗

PubMed2003

Kenyan school children have multiple micronutrient deficiencies, but increased plasma vitamin B-12 is the only detectable micronutrient response to meat or milk supplementation.

Animal source foods (ASF) can provide micronutrients in greater amounts and more bioavailable forms compared to plant source foods, but their intake is low in many poor populations. However, the impact of ASF on micronutrient status of undernourished populations has not been assessed. Supplemental meat (60-85 g/d), milk (200-250 mL/d) or energy (isocaloric with the meat and milk, 240-300 kcal/d) were randomly assigned to 555 undernourished school children aged 5-14 y in a rural malaria-endemic area of Kenya, at one school meal daily for one school year. Blood and stool samples were collected at baseline and after 1 y to assess stool parasites, malaria, hemoglobin, serum or plasma C-reactive protein, ferritin, iron, zinc, copper, vitamin B-12, folate and retinol, and erythrocyte riboflavin. At baseline, there was a high prevalence of micronutrient deficiencies (iron, zinc, vitamins A and B-12 and riboflavin), yet plasma ferritin was low in few children, and none had low serum copper. At the end of the year of supplementation, plasma vitamin B-12 concentrations were significantly increased in children fed the Meat or Milk meal; prevalence of severe plus moderate deficiency fell from 80.7% at baseline to 64.1% in the Meat group and from 71.6 to 45.1% in the Milk group, respectively. No significant improvement was observed in the status of other micronutrients compared to the Energy and Control groups, although malaria and other infections may have obscured effects. Supplementation with small amounts of meat or milk reduced the high prevalence of vitamin B-12 deficiency in these children.

Adolescent↗

PubMed2006

Processed meat consumption and stomach cancer risk: a meta-analysis.

BACKGROUND: The relationship between processed meat consumption and the risk of stomach cancer is controversial. We conducted a meta-analysis to summarize available evidence from cohort and case-control studies on this issue. METHODS: We searched Medline for studies of processed meat consumption and stomach cancer published from January 1966 through March 2006. Random-effects models were used to pool the relative risks from individual studies. All statistical tests were two-sided. RESULTS: Six prospective cohort studies (involving 2209 stomach cancer patients) and nine case-control studies (2495 case patients) were eligible for inclusion in the dose-response meta-analysis of processed meat consumption. The estimated summary relative risks of stomach cancer for an increase in processed meat consumption of 30 g/day, approximately half of an average serving, were 1.15 (95% confidence interval [CI] = 1.04 to 1.27) for the cohort studies and 1.38 (95% CI = 1.19 to 1.60) for the case-control studies. There was no statistically significant heterogeneity among the cohort studies (P = .42) or among the case-control studies (P = .19). In three cohort and four case-control studies that examined the association between bacon consumption and stomach cancer, the summary relative risk was 1.37 (95% CI = 1.17 to 1.61) for the highest versus lowest intake categories of bacon, without heterogeneity among these studies (P = .66). CONCLUSION: Increased consumption of processed meat is associated with an increased risk of stomach cancer. However, the possibility that the association may be confounded or modified by other factors cannot be ruled out.

Adult↗

PubMed1997

Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.

The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.

Animals↗

PubMed1999

Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters.

Ultimate pH (pHu), color measurements, and water holding capacity of the chicken Pectoralis major muscle were compared between birds of an experimental line selected for 13 generations for increased BW and breast meat yield and reduced abdominal fat percentage and its control line. Ultimate pH differed slightly between lines after selection, with values of 5.78 +/- 0.10 and 5.68 +/- 0.12 in the selected and control birds, respectively. Drip loss was significantly lower in the selected birds. Although selection did not modify lightness L*, it led to paler meat, as redness a* and yellowness b* were significantly lower in the selected line than in the control line. Ultimate pH of the meat was related to lightness and drip loss (with mean correlations over both lines of -0.59 and -0.40, respectively). Storage of the meat resulted in similar color variation in both lines, with a significant increase in a* and b* until 3 d postslaughter and in L* after 6 d postslaughter. Estimates of the genetic parameters of the criteria of meat quality were calculated in the selected line. The estimates suggested that there is a predominant role of genetics in the control of these traits, with heritability estimates of 0.49 +/- 0.11 for pHu, 0.75 +/- 0.08 for L*, 0.81 +/- 0.04 for a*, and 0.64 +/- 0.06 for b*. A significant negative genetic correlation (-0.65) was found between pHu and L*. The genetic correlation between a* and b* measurements was estimated at 0.72.

Animals↗

PubMed2002

The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant.

Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry of further processed poultry meat. The low pH condition due to rapid glycolysis while the body temperature is still high leads to protein denaturation, causing pale color and reduced water-holding capacity. This condition impacts product yield and quality. These studies were designed to estimate the incidence of PSE broiler meat in a commercial plant and to use response surface methodology to characterize the relationship between pH and lightness (at deboning and at 24 h postmortem), expressible moisture, drip loss, and cook loss. Pale fillets had significantly lower pH, greater L* values at 3 and 24 h postmortem, and higher expressible moisture, drip loss, and cook loss. The lower water-holding capacity of the pale fillets was characteristic of PSE meat. Additionally, L* values were measured on 3,554 boneless broiler breast fillets in a commercial processing line. By using the L* value range (>54) from the pale group of fillets as an indication of paleness, approximately 47% of the 3,554 fillets were pale and could potentially exhibit poor water-holding capacity. These results may not represent the entire industry but indicate that PSE chicken can represent a substantial proportion of commercially processed broiler meat.

Animals↗

PubMed2005

Near-infrared reflectance spectroscopy as a method to predict chemical composition of breast meat and discriminate between different n-3 feeding sources.

The objective of this study was to evaluate near-infrared reflectance spectroscopy (NIRS) as a tool to predict the physicochemical composition of breast meat samples of laying hens fed 4 different diets, a control and 3 diets enriched with different sources of n-3 polyunsaturated fatty acids: marine origin, extruded linseed, and ground linseed. Furthermore, NIRS was used as a tool to classify meat samples according to feeding regimen. Samples were analyzed chemically for DM, ash, protein, lipids, and fatty acid profile. Absorption spectra were collected in diffuse reflectance mode between 1,100 and 2,498 nm every 2 nm. The calibration results for the 72 meat samples were accurate in predicting DM, protein, lipids, and major fatty acids. Poor results were obtained for the calibration equations for ash, pH, color, and lipid oxidation parameters. Partial least squares discriminant analysis was developed to differentiate the breast meat samples that originated from hens fed the different diets. The performance of the discriminant models showed 100% correct classification between the control and the enriched diets. It was concluded that NIRS could be used for quality control predicting chemical composition of poultry meat and possibly some dietary treatments applied to the chickens.

Animals↗

PubMed2006

Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains.

A total of 1,040 birds from 5 common commercial genetic broiler strains were raised and processed to analyze the effect of strain and deboning time on meat quality. The birds were processed at either 6 or 7 wk of age in 4 replications each. Carcasses were deboned at either 2 or 4 h postmortem (PM; n = 52 birds per treatment). Carcass and breast weights were measured on each bird to calculate breast yield. Muscle pH was measured at time of deboning. Fillets deboned at 4 h PM were measured for length, width, and height to evaluate footprint analysis. At 24 h PM, fillets were weighed to calculate drip loss, and color (L*) was also measured. The fillets were then cooked to 76 degrees C, and cook loss was calculated. Fillets were then subjected to shear analysis using the Meullenet-Owens razor shear method where shear energy (N x mm) was calculated to evaluate tenderness. The strains in this study were chosen for differences in yield; therefore, as expected, breast yield was significantly different among strains. Variation in meat quality attributes existed among strains deboned at 2 h PM, but there was no consistent relationship between meat quality and breast yield. However, at 4 h PM, fewer differences among strains existed in meat quality characteristics (tenderness, water holding capacity, and pH). As expected, deboning at 2 h PM resulted in higher shear energy, higher muscle pH, and lower L* value compared with deboning at 4 h PM in all but one strain. However, water-holding capacity was not affected by deboning time at either age interval. Footprint analysis showed that most differences among strains were in heights measured at the fillet midpoint and caudal end. These results suggest that early deboning may affect meat quality of broiler strains differently, resulting in greater variation within the industry.

Aging↗

PubMed2006

Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation.

The effect of irradiation on thiobarbituric acid reactive substances (TBARS) and volatile compounds in raw and cooked nonirradiated and irradiated chicken breast meat infused with green tea and grape seed extracts was investigated. Chicken breast meat was vacuum infused with green tea extract (3,000 ppm), grape seed extract (3,000 ppm), or their combination (at a total of 6,000 ppm), irradiated with an electron beam, and stored at 5 degrees C for 12 d. The targeted irradiation dosage was 3.0 kGy and the average absorbed dosage was 3.12 kGy. Values of TBARS and volatile compound contents of raw and cooked chicken meat were determined during the 12-d storage period. Thiobarbituric acid reactive substances values ranged from 15.5 to 71.4 mg of malondialdehyde/kg for nonirradiated raw chicken and 17.3 to 80.1 mg of malondialdehyde/kg for irradiated raw chicken. Values for cooked chicken ranged from 31.4 to 386.2 and 38.4 to 504.1 mg of malondialdehyde/kg for nonirradiated and irradiated chicken, respectively. Irradiation increased TBARS and hexanal values of controls and meat infused with plant extracts. Hexanal had the highest intensity of volatiles followed by pentanal and other volatiles. Cooking the samples significantly (P < 0.05) increased the amounts of TBARS and volatiles. Addition of plant extracts decreased the amount of TBARS as well as hexanal and pentanal values. Although irradiation increases lipid oxidation, infusion of chicken meat with plant extracts could reduce lipid oxidation caused by irradiation.

Aldehydes↗

PubMed2006

Effect of maternal consumption of lactobacillus GG on transfer and establishment of fecal bifidobacterial microbiota in neonates.

BACKGROUND: Establishment of the gut microbiota at birth provides a substantial source of microbial stimuli for the maturation of the immune system. Deviations in this process precede the development of specific diseases providing the rationale for the use of probiotics to counteract them. OBJECTIVE: This study was designed to characterize both the mother-infant bifidobacteria transfer at birth and the development of bifidobacteria microbiota during the first weeks of life in infants whose mothers received Lactobacillus rhamnosus GG or placebo. METHODS: Species-specific PCR was used to assess the fecal bifidobacterial composition of mothers before and after delivery and in infants at 5 days and 3 weeks of age. RESULTS: Bifidobacterium longum was the species most commonly found in the mothers. Bifidobacterium catenulatum was the most prevalent group in infants at 5 days of age and B. longum the predominant species at 3 weeks. At 5 days of age, infants whose mothers received L. rhamnosus GG showed a significantly higher occurrence of B. breve and lower of B. adolescentis than those from the placebo group. In addition, L. rhamnosus GG consumption increased the bifidobacterial diversity in infants and reduced the Bifidobacterium microbiota similarity between mother and infant. CONCLUSIONS: These results indicate that specific changes in the transfer and initial establishment of bifidobacteria in neonates take place as consequence of the consumption of L. rhamnosus GG by the mothers.

Adult↗