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At least 973 records · Page 54Linked to original sources
PubMed1994

[Microbiological quality of fresh and stored ground meat from commercial production].

In the last quarter of 1993 we investigated 295 samples of minced meat on 59 days of production (5 samples each day). EC-regulations (88/657/EEC, changed by 92/110/EEC) were considered. We looked for the total aerobic count, E. coli, Staph. aureus and Salmonella. Factors that could influence the results were examined as day of sampling, storage under defined conditions, ph-value etc. Most important for the microbiological quality of the product was the quality of the processed meat. In most cases samples fulfilled the strict microbiological requirements of the EC-regulation. After storage for 2 days at 2 degrees C there was no detectable alteration of the microflora of minced meat. Beginning with the third day total aerobic count increased significantly explainable by the increase of pseudomonads. There were problems with minced meat produced from beef, that was of lower quality and not fresh. EC-regulations can be fulfilled and are reasonable in case of industrial production when considering the quality of the processed meat and seasonal differences. Therefore microbiological quality control is justified.

Animals↗
PubMedDate not supplied

Salted meat consumption as a risk factor for cancer of the oral cavity and pharynx: a case-control study from Uruguay.

A hospital-based, case-control study of oropharyngeal cancer was conducted in the Oncology Institute, Montevideo, Uruguay, during 1988-1992, in which 246 new cases and 253 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 oropharyngeal cancer after controlling for the effects of tobacco and alcohol; current consumption was associated with a significant increase in risk (odds ratio, 2.3; 95% confidence interval, 1.1-5.2). Current heavy consumption of salted meat was associated with a significant 4.7% increased risk of oropharyngeal cancer after adjusting for tobacco smoking and alcohol drinking. These findings suggest that current consumption of salted meat is more relevant to the etiology of this set of neoplasms than past consumption. Furthermore, the joint effect of pack-years of cigarette smoking, alcohol drinking, and ever consumption of salted meat was associated with a high risk of oral and pharyngeal cancer (odds ratio, 10.0; 95% confidence interval, 4.7-21.3) using the referent category of moderate smokers, moderate drinkers, and never users of salted meat.

Adult↗
PubMedDate not supplied

Detection of pork in heated meat products by the polymerase chain reaction.

A new method for the specific, sensitive, and semiquantitative detection of pork (Sus scrofa) in heat-treated meat products has been developed. DNA was isolated from meat samples by using a DNA-binding resin and subjected to polymerase chain reaction (PCR) analysis. First, oligonucleotides yielding a specific 137-base-pair (bp) fragment from eucaryotic DNA amplified from a highly conserved region of the 18-S ribosomal gene was used to assess DNA quality. Second, the presence of pork DNA was determined with specific oligonucleotides yielding a 108-bp fragment amplified from the porcine growth hormone gene. The test detected pork in fresh or heated meat mixtures of pork in beef at levels below 2%. This approach was superior to commercially available immunological tests that were not able to detect levels of pork less than 20% in cooked meat or less than 10% in fresh meat.

Animals↗
PubMed1975

[Effect of fatigue in slaugher rabbits on the quality of their meat].

The organoleptic properties, bacteriological picture, and some chemical characteristics of meat (M longissimus dorsi) were compared in slaughter rabbits exposed to physical exertion and rabbits used for control. Some organoleptic deviations did occur, particularly in meat colour; however, they were very small, and storage with cooling treatment for five days removed them completely. In the trials the bacteriological examination gave negative results, and no distribution of germs into meat and organs was observed in the test rabbits. Chemical examination did not reveal any appreciable deterioration of the characteristics of meat in rabbits slaughtered after physical exertion. It can be derived from these findings that the meat quality of fatigued rabbits slaughtered without rest is not significantly decreased if the animals do not show signs of clinical fatigue; hence they can be slaughtered after transportation without rest.

Abattoirs↗
PubMed1995

Sequential analysis of variation in glomerular filtration rate to calculate the haemodynamic response to a meat meal.

BACKGROUND: The renal haemodynamic response to a meat meal is usually measured as either filtration capacity (maximal achieved GFR), or renal reserve (maximal GFR increase over baseline), or percent renal reserve (maximal GFR increase as a percentage of baseline). The time-course of GFR response to a meat meal varies in different individuals as the peak GFR tends to occur late in renal disease. This study proposes a new method to measure the GFR response independently of differences in peaking time. METHODS: The study is based on measurement of GFR (inulin clearance, ml/min x 1.73 m2 BSA) in three 30-min pre-meal clearance periods (baseline) followed by analysis of the GFR changes for up to 180 min (four 30-min and one 60-min clearance periods) after a meat meal (2 g of protein/kg of BW as red cooked meat). Data were analysed from 85 healthy people (GFR > or = 100) and 273 individuals with renal disease (RD) who were divided into three groups based on their baseline GFR (RD1, n = 115, GFR 99-66; RD2, n = 85, GFR 65-33; RD3, n = 73, GFR < 33). RESULTS: In healthy people after the meat meal GFR peaked between 30 and 60 min and returned to baseline by 120 min. In the three RD groups GFR peaked later than in healthy people (P < 0.001) and remained higher than baseline for up to 180 min (P < 0.001). Cumulative post-meal GFR changes, calculated as cumulative GFR increase over baseline up to 120 min after meal (ml/120 min x 1.73 m2 BSA), were significantly different (P < 0.01) in the four groups (healthy people, 937 +/- 141; RD1, 1222 +/- 141; RD2, 587 +/- 104; RD3, 361 +/- 89). Interindividual variability in cumulative GFR increase was only partially explained by the value of filtration capacity (r2 = 0.285), renal reserve (r2 = 0.640), and percent renal reserve (r2 = 0.175). CONCLUSION: The data indicate that commonly used parameters are poor indices of the actual total time-course of the renal response to a protein load.

Adult↗
PubMed1997

Outbreak of trichinosis in France associated with eating horse meat.

The investigation of a trichinosis outbreak in Auvergne, France identified 23 cases in 12 households living in two cities-Clermont-Ferrand and Montluçon-between 15 February and 7 March 1991. One patient required intensive care, 15 had major symptoms, and seven had minor or no symptoms. Two case control studies demonstrated a significant (p < 0.01) association between eating horse meat and acute trichinosis. Veterinary services found that three supermarkets where the patients had bought horse meat during the suspected period had been supplied by a single wholesaler. The analysis of the wholesaler's records revealed that the implicated horse meat had been imported from a slaughterhouse in the United States. This outbreak occurred despite a requirement in France for all meat from horses slaughtered in France and in countries exporting meat to France to be examined systematically for trichinella.

Adult↗
PubMed1997

Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay.

To study the effects of meat intake, including heterocyclic amine exposure, on the risk of breast cancer, we conducted a hospital-based case-control study involving 352 patients with breast cancer and 382 controls. A strong effect of red meat, total meat, beef, fried meat, and heterocyclic amine exposure was found, after controlling for potential confounders. The odds ratio for the highest quartile of 2-amino-3-methylimidazo [4,5-f]quinoline exposure was 3.34 (95% confidence interval 1.85-6.02). According to these results, meat intake and chemicals formed during the cooking process appear to be strong risk factors in human breast carcinogenesis.

Adult↗
PubMed1997

Hand and lower arm injuries among New Zealand meat workers and use of protective clothing.

AIM: To characterise work related hand and lower arm injuries among New Zealand meat processors and to identify practices used for protecting the hands of this group of workers. METHODS: These involved identifying and describing, from Department of Health national data, hand and lower arm injuries sustained by meat workers in New Zealand which resulted in hospitalisation during the period 1979-88, examining injury case records from selected meat processing plants for the period 1987-93 and identifying protective clothing practices in the meat processing industry. RESULTS: A significant increase in the hospitalisation rate for the period 1979-88 was identified (3.3 per 1000 to 5.3 per 1000; chi(2) = 33.14, df = 1, p < 0.001) with cutting and piercing being the most common injury event. Reported use of protective gloves and covers for the lower arm by meat workers was high (93% and 66% respectively) and also probably increased. CONCLUSION: Why injury rates rose during a period in which use of protective gloves reportedly increased is unclear. Possible explanations are discussed.

Accidents, Occupational↗
PubMed1996

[Proximal chemical composition and functional properties of fresh meat of crab claws (Homalaspis plana)].

The research of alternative technological processes is being necessary in order to obtain a better utilization of hydrobiologic resources and food products, with higher added value. Crab (Homolaspis plana) is a crustacean found along the Chilean coast, whose flesh is exported as a frozen product. The resource crab is scantly studied in Chile and could became an excellent raw material for "delicatessen" products, with a high market value. The proximal composition, through the protein, fat, moisture and ashes content was determined. The non nitrogen extract was calculated by difference. The functional properties (water retention, emulsifying and gel-forming capacities) of fresh crab claws meat without additives were measured. The proximal composition for the claw meat was: 79,34 +/- 1.12% moisture, 16.75 +/- 1.29% protein, 1.86 +/- 0.11% ashes, 0.11 +/- 0.01 fat % and 1.93 +/- 1.07% N.N.E. In relation with the emulsifying capacity, claw meat was able to emulsify 2,259.03 +/- 73.04 g vegetal oil/g protein. The water retention was 154.49 +/- 6.85% representing the increase in mass percent; and the force of the gel formed in claw meat was 195.3 +/- 17.16 g-force x cm. According to these results, the claw crab is an attractive food, with a high protein and low fat content. Crab meat showed an excellent emulsifying capacity and water retention, so it can be used as a good raw material for the development of smearing products. In the case of gel-like products, further studies will be required, in order to optimize the conditions in which a stronger gel could be obtained.

Animals↗
PubMedDate not supplied

Determination of 4-hexylresorcinol in crab meat.

A method is described for determining 4-hexylresorcinol in crab meat. 4-Hexylresorcinol is used to prevent melanosis in shrimp, and the same use has been proposed for crab meat. Because 4-hexylresorcinol may be added illegally to crab meat as a preservative, consumer protection requires that residues of the compound be monitored in crab meat. 4-Hexylresorcinol is extracted from crab meat with acetonitrile. After dilution with water, the extract is passed through a C18 solid-phase extraction column and 4-hexylresorcinol is eluted from the column with ethanol. The compound is determined by reversed-phase liquid chromatography with diode array detection at 206 nm. Limit of quantitation is 1.0 microgram/g. Mean recovery in the range 1-20 micrograms/g is 89%, with a relative standard deviation of 6.3.

Animals↗
PubMed1998

Clenbuterol residues in non-liver containing meat as a cause of collective food poisoning.

beta 2-adrenergic agonists, particularly clenbuterol, are illegally used as growth promoters to obtain lean in meat. Their administration in feedlots can constitute a severe risk for animal welfare and exposes consumers to involuntary drug consumption at pharmacological active concentrations. Reported poisoning episodes have been associated with the consumption of beef liver where clenbuterol residues concentrate. In August 1996, 62 persons asked for medical help at the emergency rooms of 2 hospitals near the city of Caserta (Italy). Their clinical profile was characteristic of previously occurring clenbuterol intoxication, which reported superventricular extrasystoles and atrial fibrillation. All patients had non-liver beef meat consumption 10-30 min to 2-3 h before symptoms developed. An ELISA screening test specific for clenbuterol confirmed the drug's presence. Definitive confirmation of clenbuterol and determination of the drug content in meat samples were obtained by GC-MS, using 2 different derivatization. Concentrations in the meats ranged from 0.8 to 7.4 mg/kg. These analytical data provided evidence of the seriousness of the poisoning and helped the National Health System identify other possible misinterpreted cases. This case demonstrates that clenbuterol poisoning can also occur after consumption of beef meat other than liver.

Adolescent↗
PubMedDate not supplied

[Effect of the rate of heating ground meat products with ultra-high frequency energy on completing their preparation].

The influence of the heating rate on the readiness of forced meat products determined from inactivation of the acid phosphatase and the temperature of the product, was studied. Changes in the enzyme activity and in organoleptic characteristics were studied by using forced meat prepared from high-quality beef (2 per cent of kitchen salt, curing in a salt solution for 24 hours at 4 degrees with addition of 25 per cent of water to the raw meat during cutting). The analyses were made when the temperature of the forced meat reached 68-80 degrees (with an interval of 1 degree) the rates of heating being as follows: 0, 1, 1, 2, 4, 6, 8, 10 degrees with the field tension ranging from 2000 up to 16000 V/m. The power applied amounted to 40-2000 W. The readiness of a product undergoing the UHF-treatment with different heating rates was found to be achieved at temperatures ranging from 72.0 to 75.2 degrees and it may be assessed objectively from inactivation of the acid phosphatase and with reference to the temperature of the product matching each heating rate individually. An equation from which the temperature of the forced meat products readiness may be determined is given.

Acid Phosphatase↗
PubMed1998

A prospective study of N-acetyltransferase genotype, red meat intake, and risk of colorectal cancer.

Carcinogenic heterocyclic amines are activated by N-acetyltransferase (NAT) enzymes, encoded by NAT1 and NAT2, to genotoxic compounds that can form DNA adducts in the colon epithelium. We have examined the relation of polymorphisms in the genes coding for both enzymes to risk of colorectal cancer and the gene-environment interaction with red meat intake among participants in the prospective Physicians' Health Study. Baseline blood samples from 212 men subsequently diagnosed with colorectal cancer during 13 years of follow-up were genotyped, along with 221 controls. NAT genotypes were analyzed by a PCR-restriction fragment length polymorphism method. Effect modification of the relation of red meat intake and risk of colorectal cancer by NAT genotype was assessed using conditional logistic regression. There was no overall independent association of NAT acetylation genotypes and colorectal cancer risk. The relative risks for the rapid acetylation genotype were 0.93 [95% confidence interval (CI), 0.61-1.42] for NAT1, 0.80 (95% CI, 0.53-1.19) for NAT2, and 0.81 (95% CI, 0.52-1.27) for NAT1/NAT2 combined. We observed a stronger association of red meat intake with cancer risk among NAT rapid acetylators, especially among men 60 years old or older. Among those men who were rapid acetylators for both NAT1 and NAT2, consumption of >1 serving of red meat per day was associated with a relative risk of 5.82 (95% CI, 1.11-30.6) compared with consumption of < or = 0.5 serving per day (P, trend = 0.02). These prospective data, which need to be confirmed in other studies, suggest that polymorphisms in the NAT genes confer differential susceptibility to the effect of red meat consumption on colorectal cancer risk.

Adult↗
PubMed1998

Contribution of muscle proteinases to meat tenderization.

The exact mechanisms involved in the postmortem meat tenderization process and the nature of changes associated with improvement in tenderness are complex and not fully understood. Based on the relevant evidence thus far obtained, the focus of this review is on clarifying the factors affecting meat tenderness, particularly the toughening and tenderness phases, possible endogenous proteinases involved in meat tenderization and how these proteinases contribute to meat tenderization. Of the different biochemical and ultrastructural changes occurring in the meat tenderization process, myofibril disruption at the Z-disk and contractile proteins are discussed in detail. This myofibril disruption can perhaps be ascribed to the synergistic action of calcium-dependent proteinases (both mu- and m-calpains) and lysosomal proteinases, especially the cathepsins B and L.

Animals↗
PubMed2003

Determination of chloramphenicol residues in fish meats by liquid chromatography-atmospheric pressure photoionization mass spectrometry.

A liquid chromatography-atmospheric pressure photoionization (APPI) mass spectrometry method was developed for the determination of chloramphenicol (CAP) in fish meats (young yellowtail and flatfish). For the optimization of APPI, several APPI ion source parameters and mobile phases were investigated. CAP with APPI using the optimized parameters gave simple mass spectra and a strong signal corresponding to [M-H]- was observed. Further, APPI was compared with atmospheric pressure chemical ionization (APCI) and APPI gave similar results in terms of structural information and a better signal-to-noise ratio. The samples were extracted with acetonitrile and evaporated to dryness followed by a clean-up step using the liquid-liquid distribution between acetonitrile and n-hexane. The mean recoveries of chloramphenicol from a young yellowtail meat and a flatfish meat spiked at 0.1-2 ng/g were 89.3-102.5 and 87.4-94.8%, respectively. The limit of detection (signal-to-noise ratio = 3) of the young yellowtail meat and the flatfish meat were 0.1 and 0.27 ng/g.

Anti-Bacterial Agents↗
PubMed2002

Dietary and seasonal effects on the dorsal meat lipid composition of Japanese (Silurus asotus) and Thai catfish (Clarias macrocephalus and hybrid Clarias macrocephalus and Clarias galipinus).

The effects of dietary lipids and seasonal variation on the lipids of wild and cultured catfish (Japanese catfish, Silurus asotus; Thai catfish, Clarias macrocephalus and hybrid Clarias macrocephalus x Clarias galipinus) were determined by analysis of the lipid content and fatty acid composition of their dorsal meat. The predominant fatty acids of dorsal meat were 16:0, 18:1n-9, 18:2n-6, 20:4n-6 (arachidonic acid, AA), and 22:6n-3 (docosahexaenoic acid, DHA). The DHA content in the diet of Japanese catfish was higher than that in the diet of Thai catfish, and this was reflected in the dorsal meat of the Japanese catfish, which had a remarkably high percentage of DHA compared with the meat of the Thai catfish. Cultured Japanese catfish had a higher percentage of 18:2n-6 than Thai fish and a lower percentage of AA in winter than in summer season. There were also seasonal variations in the percentage of n-6 fatty acids in Japanese catfish. In summer, the fatty acid composition of the cultured Japanese catfish was similar to that of the wild catfish. These fatty acid changes in the lipid classes, triacylglycerol, phosphatidylcholine and phosphatidylethanolamine were similar to those observed for total lipids. These results indicate that the percentage of DHA in the dorsal meat of catfish is influenced by dietary fatty acid, and it may be that it can be increased in cultivated fish by administering a diet containing a large amount of DHA.

Animals↗
PubMed1999

Production of organic acids and amino acids from fish meat by sub-critical water hydrolysis

Fish meat was easily liquefied by hydrolysis under subcritical conditions without oxidants, and aqueous phase and water-insoluble phase containing oil and fat-like solid were formed. Lactic acid found in the raw fish meat (about 0.03 g/g-dry meat) was stable up to the reaction temperature 513 K (3.35 MPa). Pyroglutamic acid was produced with a yield of 0.095 kg/kg of dry meat by 30 min reaction at 553 K (6.42 MPa). Amino acids such as cystine, alanine, glycine, and leucine were produced in the temperature range 513-623 K with a maximum peak at 543 K. Amounts of cystine, alanine, glycine, and leucine produced in 5 min at 543 K (5.51 MPa) were 0.024, 0.013, 0. 009, and 0.004 kg/kg of dry meat, respectively. The oil extracted with hexane contained useful fatty acids such as eicosapentanoic acid (EPA) and docosahexianoic acid (DHA). Thus, subcritical water hydrolysis would be an efficient process for recovering useful substances from organic waste such as fish waste discarded from fish market.

Journal Article↗
PubMed1991

Meat inspection in New Zealand: prospects for change.

Regulatory authorities are facing increasing challenges with respect to the newly-recognised public health risks associated with meat products. Meat inspection resources should be allocated according to their maximum ability to reduce food-borne hazards, rather than according to the classical rules of meat inspection. Scientific evaluation of routine post-mortem inspection procedures for each class of livestock, introduction of the Hazard Analysis Critical Control Point approach to process control, on-line testing for microbiological hazards and residues, and effective management of production, processing and inspection data are central to this process. The meat inspection system that has evolved in New Zealand reflects a response to non-scientific forces such as market requirements and industrial practices rather than scientific discipline. In the future, the daily routine of meat inspectors will be extended well beyond their current slaughterfloor responsibilities, and veterinarians will require specialist skills. Science should be the basis for international food regulation and policy concepts such as equivalence or mutual acceptance are achievable on this basis.

Journal Article↗