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PubMed2004

[Sequencing analysis on partial translated region of uncoupling protein-3 gene and single nucleotide polymorphism associations with the porcine carcass and meat quality traits].

Porcine uncoupling protein-3 gene was used to study its effect on carcass and meat quality traits. The UCP3 partial translated regions in skeletal muscle from four pig breeds were sequenced and the comparison of the fragment sequences among four pig breeds showed that there were three coding-region single nucleotide polymorphisms (cSNP), of which the mutation at 842 bp of the open reading frame can result in the amino acid chang between methionine and threonine, so we selected the mutation as polymorphic site. The detection of polymorphic fragment by the technique of single strand conformation polymorphism (SSCP) and chi2 analysis among three pig breeds indicated that the distribution of three genotypes(AA, AB and BB) was significantly different between Meishan and Large White or Meishan and Landrace( P < 0.01). In addition, association analysis of UCP3 polymorphism with carcass and meat quality traits was conducted in the F2 generation from the Large White x Meishan resource family, the results with GLM analysis showed that UCP3 polymorphism has significant effect on several carcass and meat quality traits and also additive effect on some carcass and meat quality traits predominated in the resource family. It implied that UCP3 gene could be a candidate gene locus or a linked marker to a major gene, which affects the porcine carcass traits and meat quality traits significantly.

Animals↗
PubMed2005

[Effects of FUT1 gene on meat quality and carcass traits in swine].

A total of 139 hybrid finishing pigs from Large White x Meishan were slaughtered at about 88kg body weight. Fourteen meat quality traits and 8 carcass traits were assayed for each pig. FUT1 gene was scored by PCR-RFLP. The values of meat pH and meat color for AA genotype pig were higher than those of AG genotype pig (P<0.05). Water holding capacity (WHC) of AA genotype pig was higher than that of AG genotype pig(91.02% VS 86.70%, P<0.05). Backfat at 6-7 vertebra (BV) and backfat at vertebra-lumbar (BVL) of AA genotype pig were lower than those of AG genotype pig 4.26 mm and 3.96 mm respectively (P<0.05). Meat factor of AA genotype pig was higher than that of AG genotype pig 3.31% (53.46% VS 50.15%, P<0.05). These results indicated that FUT1 gene had good genetic effects on pig meat quality and carcass traits.

Adipose Tissue↗
PubMed2005

Comparison of genomic structures in the serovar 1/2a Listeria monocytogenes isolated from meats and listeriosis patients in Japan.

Foodborne disease by Listeria monocytogenes, serovar 1/2a has recently been reported in many countries. Although contamination by this bacteria is also known to be gradually spreading among the marketed foods of Japan, there is little information on relation between listeriosis and food contamination. In the present study, the characteristics of the genomic structures of serovar 1/2a were compared among the isolates from marketed meats and listeriosis patients. Several isolates from meats purchased at the same shop on different days had the same genomic structure, and prolonged contamination was suggested by the conditions in the shop. Genomic structures of one strain isolated from meat were identical to those of two isolates from a patient. Another isolate was obtained from meats purchased at two different shops, and this isolate was also identical to that of the isolates from another patient. These findings suggest that the isolates from meat may have caused the listeriosis in the patients, and that the strains may have somehow traveled between the shops.

Animals↗
PubMed2005

Epidemiology of antimicrobial resistance in Salmonella isolated from pork, chicken meat and humans in Thailand.

Forty samples each of pork and chicken meat were collected from local retail markets in Khon Kaen, northeast Thailand, for Salmonella isolation and identification during 2003. Fifty-four isolates of Salmonella obtained from diarrheal patients admitted at a hospital located in the same town were serotyped. All isolates were also tested for antimicrobial sensitivity against amoxicillin (Amx), chloramphenicol (Chl), norfloxacin (Nor), ciprofloxacin (Cip), gentamicin (Gm), sulfamethoxazole and Trimethoprim (Sxt), Tetracycline (Tet), Streptomycin (Str) and sulfamethoxazole (Sulfa). The results showed that 26 (65%) pork samples and 30 (75%) chicken meat samples were contaminated with Salmonella. The most prevalent serovar in pork was S. Rissen (61.5%), followed by S. Stanley and S. Lexington (11.5%). In chicken meat, the most prevalent serovar was S. Anatum (33.3%), followed by S. Rissen (16.7%). Among isolates from human patients, S. Rissen (20.4%) and S. Stanley (18.5%) were the most frequently identified serovars. All the isolates were resistant to Str and Sulfa. None were resistant to Nor and Cip. Resistance to Amx, Chl, Gm, Sxt, and Tet in pork was 15.4, 15.4, 3.9, 15.4 and 88.5%, respectively. The resistance to those antimicrobial agents in chicken meat was 30.0, 26.7, 6.7, 20 and 100%, respectively, and in human patients was 27.8, 20.4, 5.6, 31.5 and 92.6%, respectively. Statistical analysis found no difference in the rate of resistance to Amx, Chl, Gm, and Sxt among the different sources of the Salmonella isolates (p > 0.05 for each antimicrobial agent). Our results indicate that antimicrobial resistant Salmonella strains were widely spread among pork and chicken meat, and in humans.

Animals↗
PubMed1991

[Meat quality in traditionally and alternatively (not exclusively milk substitute) fed veal calves].

A number of trials were done in veal calves, in which part of the milk substitutes were replaced by maize silage or a silage-concentrate mix. The milk scheme was reduced by twenty per cent in some trials or milk was only given for the first eleven weeks. When these alternative systems were adopted, growth was satisfactory and the costs of feed were considerably reduced. All calves were slaughtered when the live weigh was approximately 300 kilograms. The main effect of the alternative system was that the meat was no longer pale. The extent to which the quantity of milk substitute was reduced had no further effect on the colour of the meat. The differences in colour of the meat between traditionally and alternatively fed calves, visually as well as measured by instruments or chemically (haematin content) were significant. As regards other meat quality parameters, the differences between the two groups of calves were not significant. A taste panel only indicated significant effects of the feeding regimen in traditionally fed calves and one group of alternatively fed calves for flavour and taste but not for succulence and tenderness. As far as traditional veal and veal of alternatively fed calves are concerned, the shear-force values of meat samples taken at equal weight did not show any significant differences. In so far as it can be judged today, there is a restricted market for veal of these alternatively fed calves.

Animal Feed↗
PubMed1991

[The withdrawing government, a new possibility for the meat inspection].

The Meat Inspection Act has been in existence more than seventy years. Meat inspection based on this act did not change very much over a considerable period. The parties involved, government, industry and science, are all of the opinion that a thorough revision of the aims of the meat inspection is required. Certain aspects, which did not receive much attention in the past: consumers' expectations, the effectiveness of governmental meat inspection in the future in relation to the position of the industry, are reviewed. The Integrated Surveillance System of the Animal and Meat Production Chain can only be partially effective. When the interest of consumers in the product is increased, it will be possible to translate their desires into specifications of the final product. A system of inspection which at least fulfills the safety requirements of the government, can be worked out by the participants without direct responsibility of the government. The direct task of the government will be concentrated on assessing the effectiveness of the system by the safety criteria.

Animals↗
PubMed1990

[Histidine decarboxylase activity and free histidine and histamine levels in fish meat].

The activity of histidine decarboxylase was determined in the meat of fresh fish (mackerel, herring, sprat) and in fish stored for 48 hours at +4 degrees C and +18 degrees C. The activity was determined measuring the increase of histamine released from a controlled amount of histidine. A rise was demonstrated in the activity of these enzymes in the meat of fish stored for 48 hours at +18 degrees C. As a result of this activity the histamine level increased considerably, particularly in the meat of these fish species in which the free histidine content exceeds 100 mg/100 g of tissue. The mean activity of histidine decarboxylase obtained in the meat of frozen and fresh fish expressed in nmol of histamine/min/mg of protein was 0.11 +/- 0.06 for mackerel meat, 0.10 +/- 0.04 for herring, and 0.08 +/- 0.04 for sprat.

Animals↗
PubMed1975

[Bacteriological and physicochemical studies of the meat from poultry with acute Marek's disease].

Studied were bacteriologically a total of 114 birds affected with acute Marek's disease (40 broilers, 44 growing layers, and 30 adult layers) as well as 100 healthy control birds of the same three categories. A chemical analysis was performed of the red and white meat of 20 of the diseased pullets and 20 of the diseased adult layers as well as of 34 of the affected broilers. The investigation included the same numbers of the control birds. Extractions of the sampled meat were studied in terms of catalase number, pH value, and peroxydase activity. It was found that enterobacteria in the viscera of the diseased birds were three to nine times more frequently encountered than in the same organs of the controls. In two cases Salmonella bacteria were also isolated from the affected chickens. In three cases there were enterobacteria in the red musculature of these birds. The meat of the diseased birds had higher water content, higher catalase number and pH value, with lower contents of proteins, fats, and mineral matter. The only exception was the red meat of these birds which had higher content of crude protein as compared with the red meat of the normal birds.

Acute Disease↗
PubMedDate not supplied

Liquid chromatographic determination of cyclopiazonic acid in poultry meat.

A liquid chromatographic procedure has been developed for the determination of cyclopiazonic acid (CPA) in poultry meat. CPA is extracted from ground meat with chloroform-methanol (80 + 20), partitioned into 0.1N sodium hydroxide, acidified, and extracted into dichloromethane. An interfering component of meat is removed by transferring the dichloromethane extract to a minicolumn containing silica gel and washing the column with petroleum ether and chloroform. CPA is eluted with methanol-acetic acid (99 + 1), and subjected to ligand-exchange liquid chromatography. Recovery of CPA from 40 separate samples of meat spiked with CPA at levels from 0.016 to 15.6 ppm was 70.4 +/- 14.1%. Analysis of meat from a chicken orally dosed with 10 mg CPA/kg body weight revealed that 14.5% of the dose was in muscle 48 h after administration.

Animals↗
PubMedDate not supplied

Evaluation of direct saponification method for determination of cholesterol in meats.

A gas chromatographic (GC) method has been developed for determination of cholesterol in meats. The method involves ethanolic KOH saponification of the sample material, homogeneous-phase toluene extraction of the unsaponifiables, derivatization of cholesterol to its trimethylsilylether, and quantitation by GC-flame ionization detection using 5-alpha-cholestane as internal standard. This direct saponification method is compared with the current AOAC official method for determination of cholesterol in 20 different meat products. The direct saponification method eliminates the need for initial lipid extraction, thus offering a 30% savings in labor, and requires fewer solvents than the AOAC method. It produced comparable or slightly higher cholesterol results than the AOAC method in all meat samples examined. Precision, determined by assaying a turkey meat sample 16 times over 4 days, was excellent (CV = 1.74%). Average recovery of cholesterol added to meat samples was 99.8%.

Chemical Phenomena↗
PubMed1983

[Characteristics of the meat of cattle with cysticercosis due to experimental infection with the eggs of the tapeworm Taenia saginata and treated with praziquantel].

Eleven test and control bullocks of the Bohemian Spotted breed were studied for the effect of cysticercosis and their treatment with praziquantel on the properties of meat and fat. As found, the disease affected the composition of meat and fat and some of the studied characteristics and technological properties of meat. Although the measles disappeared after treatment, they were not resorbed. Therefore, irrespective of the worsened meat quality, the meat and organs of such animals cannot be evaluated in any other way but according to the valid veterinary regulations.

Animals↗
PubMed1984

[The hygienic status of meat transport vans].

Meat transport vans were sampled using impression surfaces of violet red bile glucose agar (VRBG agar; in 1978) and plate count agar (PC agar) contained in so-called Rodac plates (during the period from 1979 to 1982). So-called hygienograms of each van were recorded. At the same time, scrapings from the vans were examined for contamination by Salmonella. The majority of meat vans were only slightly contaminated with Enterobacteriaceae. The state of hygiene of approximately fifty per cent of the meat vans examined with plate count agar was inadequate initially. However, considerable improvement occurred during the course of the investigations. Seasonal effects were merely limited. Moreover, there was not found to be any relationship between the appearance of scrapings positive for Salmonella and the state of hygiene of the transport vans. Systematic bacteriological examination of meat transport vans is considerably hampered in practice by the ambulatory character of meat transport.

Animals↗
PubMed1983

Slow cooker vs. oven preparation of meat loaves and chicken.

Meat loaves and chickens prepared by recommended methods for a slow electric cooker were not in the hazardous temperature zone long enough to allow appreciable growth of bacteria that might cause food-borne illness. Total plate counts were reduced to a greater extent than they were when meat loaves and chickens were prepared by conventional methods in a gas oven. Presumptive coliforms, C. perfringens, and coagulase positive staphylococci were not detected after either method of cooking. Other parameters of quality indicated that conventional methods of baking meat loaves and roasting chickens were superior to preparation in a slow electric cooker. Drip losses were significantly greater, as were total cooking losses (except for total losses for chickens in Experiment 2), when a slow electric cooker was used. All mean palatability scores except for interior color in meat loaves and tenderness in chickens were significantly higher after preparation in an oven. Significantly more thiamin was retained in oven-cooked meat loaves and chickens.

Animals↗
PubMed1982

[The effect of adding Rumensin to the diet of bulls on the quality of their meat].

In a pilot experiment, bullocks were given diet with a sodium monensinate supplement as the Rumensin preparation. The dose of the supplement was 125 mg per head/day and the medicated feed was given to the bullocks for 14 months. The daily weight gain of the tested bullocks increased by 3.85% and feed consumption decreased by 7.12%. The meat of the ten bullocks examined (m. longissimus dorsi) showed no statistically significant changes in the basic chemical composition as compared with the meat of ten control bullocks. In the tested group the content of hydroxyproline in meat decreased by 35.14% (from 0.12 to 0.08 g per 100 g of fresh tissue - p less than 0.05). The content of glycine decreased by 8.82% (from 3.63 to 3.31 g per 100 g of dry matter - P less than 0.01). The content of alanine decreased by 5.86% (from 5.12 to 4.82 g per 100 g of dry matter - P less than 0.05). As to essential amino acids, the content of valine in the meat of the tested bullocks increased by 4.76% (from 3.99 to 4.18 g per 100 g of dry matter - P less than 0.05). Sodium monensinate exerted a favourable influence on weight gains and nutrient conversion in the bullocks. It had no effect on the basic chemical composition and no marked influence on the content of amino acids, except hydroxyproline and, particularly, essential amino acids in the meat of the tested bullocks. A reduction in the content of hydroxyproline signalizes higher-value proteins.

Amino Acids↗
PubMed1980

Pathogenic yeast-like fungi in meat products.

100 samples of sausage and ham (cut in fine slices) were examined to find out whether meat products can harbour yeast-like fungi pathogenic for man. Pieces of the test material were placed in a sterile Petri dish containing 1 ml distilled water and incubated at 26 degrees C for 2 days. The colonies grown on the material were identified by international standard methods, tested for extracellular proteolytic activity and serotypes. Experimentally infected meat products were studied culturally and histologically (PAS stain). 14 out of the 100 samples examined were found to contain Candida parapsilosis and 1 C. tropicalis. In vitro, extracellular proteolytic activity was found in 54.5% of the C. parapsilosis isolates. By serotyping, 2 of the isolates wree found to be related with serotype A and 8 with serotype B of C. albicans. The strains isolated from the blood of 27 patients, in part of them, identity of serotype and proteolysing activity was established. In the experimentally infected meat products, C. albicans showed a scarce growth preferably in the pseudomycelium form. C. tropicalis grew very well on the boiled sausage of salami type but mostly in the pseudomycelium form. C. parapsilosis on the other hand, showed a strong growth preferably as round blastospores on all 3 meat products and Cryptococcus neoformans a moderate growth as round blastospores in all the 3 meat products (Bologna type sausage, boiled sausage of salami type and smoke ham). The findings are discussed with a view of their implications for Medical Mycology, epidemiology and the practice of food control.

Blood↗
PubMed1981

[Presence of salmonellae and coliform bacteria in ground meat and the sources of its contamination].

Studied were a total of 14,944 samples of minced meat for the presence of Salmonellae and 608 samples for establishing the coli-titer. Examined were also bacteriologically 5651 washing samples from the workers' hands, the machines, equipment and stock implements in the shops for the production of minced meat prior to starting work as well as 3721 washing samples from the same for the presence of coliforms. It was found that 1.81 per cent of 14,188 samples of minced meat were contaminated with as many as 17 serotypes of Salmonella organisms belonging to the B, C and E serogroups. It was believed that the primary source of Salmonellae in minced meat were the clinically normal Salmonella carrier animals apart from the occasional contamination during the individual technologic stages of processing. The smallest amount of minced meat in which coli bacteria (titer) could be found varied within the range of 0.01 to 0.0001, 53 out of the investigated 608 samples, i. e. 8.72 per cent showing a titer of 0.01, 477 samples (78.45 per cent) having a titer of 0.001, and 78 samples (12.88 per cent) having a titer of 0.0001. Of the examined samples washings 25.69 were positive for coli bacteria, and 0.27 per cent--for Salmonella bacteria, which spoke of improper disinfection.

Animals↗
PubMed1978

[Preservation of meats in a controlled atmosphere].

Commercializing meat sets problems more particularly connected with its organoleptic and microbiological qualities. As these qualities, resulting from biochemical and microbial effects, develop during the storage, the conditioning must precisely help their controlling. After examining their factors, the Author analyses the processes of conditioning which he classifies in three categories according to the techniques used and the desired finality (need to store at -1 degree C + 3 degrees C). 1. Conditioning under a steam-proof and gas pervious (O2-CO2) film. Composition of the internal atmosphere permanently close to that of the normal atmosphere. No change in the bright red colouring at the surface (oxymyoglobin). Microbial growth slowed down by refrigeration. Limited storage (a few days). Comminuted meat trade. 2. Conditioning under a totally steam--and gas--proof film. Internal atmospheric air under reduced volume and pressure ("vacuum-packed" meats). Internal changes during the storage: reduced rate O2; increased rate CO2 (cellular and microbial respirations). Surface becoming darker (absence of oxymyoglobin). Growth of the germs arrested (pathogenic and spoilage). However development of microaerophilic and acidophilic germs (in particular the lactic B.). Storage possibly extended to 8 weeks. Re-apparition of the red colour after oxygenation (opened package). Wholesale meat trade. 3. Conditioning under a film with properties close to that of (2 degrees). Initial constitution of an internal "artificial" atmosphere increased in O2 and CO2 (gas injection). No change in the bright red colouring (oxymyoglobin). Growth of the germs arrested (pathogenic and spoilage). Selection of an acidophilic aerobic flora including lactic B. and microbacterium. Storage until 12-15 days. Comminuted meat trade.

Carbon Dioxide↗
PubMed1981

Near-infrared reflectance determination of fat, protein, and moisture in fresh meat.

Near-infrared spectral absorption properties were determined for emulsified and ground meat samples. Six corrected log numbers associated with the optical responses of 6 filters in the InfraAlyzer were used as multiple independent variables in regression equations. Dependent variables for the equations were moisture, determined by oven-drying; fat, determined by Goldfisch extraction; and protein, determined by the Kjeldahl method. InfraAlyzer log values, replicated 4 times on each emulsified beef sample and 3 times on each ground lamb sample, increased as the samples were warmed from the heat generated in the sample drawer. Variation in temperature of the meat samples were partially responsible for differences in constant terms and in regression coefficients for equations developed on data from different replications of a sample. Multiple correlation coefficients for fat ranged from 0.91 to 0.94 in emulsified meat and from 0.83 to 0.85 in ground meat; for moisture, 0.90-0.94 and 0.83-0.85, respectively; and for protein, 0.80-0.85 and 0.72-0.77, respectively. Overall, near-infrared reflectance shows promise as a rapid method for determining composition of meat. Nevertheless, some aspects of near-infrared reflectance require further attention.

Animals↗