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PubMed2005

Meat consumption and K-ras mutations in sporadic colon and rectal cancer in The Netherlands Cohort Study.

Case-cohort analyses were performed on meat and fish consumption in relation to K-ras mutations in 448 colon and 160 rectal cancers that occurred during 7.3 years of follow-up, excluding the first 2.3 years, and 2948 subcohort members of The Netherlands Cohort Study on diet and cancer. Adjusted incidence rate ratios and 95% confidence intervals were computed for colon and rectal cancer and for K-ras mutation status subgroups. Total fresh meat, most types of fresh meat and fish were not associated with colon or rectal cancer, neither overall nor with K-ras mutation status. However, several weak associations were observed for tumours with a wild-type K-ras, including beef and colon tumours, and an inverse association for pork with colon and rectal tumours; for meat products, an increased association was observed with wild-type K-ras tumours in the colon and possibly with G>A transitions in rectal tumours.

Aged↗
PubMed2001

RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy).

AIMS: The study was carried out to evaluate the use of randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) as a method for the identification of lactobacilli isolated from meat products. METHODS AND RESULTS: RAPD-PCR with primers M13 and D8635 was applied to the identification and intraspecific differentiation of 53 lactobacilli isolates originating from traditional fermented sausages and artisanal meat plants of the Veneto region (Italy). Most of the isolates were assigned to the species Lactobacillus sakei and Lact. curvatus; differentiation of groups of strains within the species was also possible. CONCLUSION: RAPD-PCR could be applied to the identification of lactobacilli species most commonly found in meat products. SIGNIFICANCE AND IMPACT OF THE STUDY: The method, which is easy and rapid to perform, could be useful for the study of the lactobacilli populations present in fermented sausages, and could help in the selection of candidate strains to use as starter cultures in meat fermentation.

Bacterial Typing Techniques↗
PubMed1985

Histometric and chemical methods for determining collagen in meats.

In this paper we discuss the advantages and disadvantages of using histometric and chemical methods for detecting collagenous connective tissue in meat products. Twelve samples of different kinds of smoked sausage meat of known recipe were examined chemically and by two histometric procedures. The results obtained with the histometric procedures were almost identical (r = .96) and there was a strong correlation (r = .88) between the results of one histometric procedure and those obtained with the chemical method. It is concluded that histometric and chemical testing methods are equally valuable in that they both provide an objective quality judgement of the meat under investigation. However, since both methods have certain drawbacks and involve certain errors they should be used in conjunction with each other and not independently. In this way it should be possible to obtain a more complete picture of the composition and/or quality of meats than that obtained via chemical analysis alone.

Animals↗
PubMed2006

Antimicrobial resistance and genetic relatedness among Salmonella from retail foods of animal origin: NARMS retail meat surveillance.

Salmonella isolates were recovered from a monthly sampling of chicken breasts, ground turkey, ground beef, and pork chops purchased from selected grocery stores in six participating FoodNet sites (Connecticut, Georgia, Maryland, Minnesota, Oregon, and Tennessee) in 2002 and an additional two sites in 2003 (California and New York). In 2002 and 2003, a total of 6,046 retail meats were examined, including 1,513 chicken breasts, 1,499 ground turkey samples, 1,522 ground beef samples, and 1,502 pork chops. Retail meat samples tested increased to 3,533 in 2003 as compared to 2,513 in 2002. Overall, six percent of 6,046 retail meat samples (n = 365) were contaminated with Salmonella, the bulk recovered from either ground turkey (52%) or chicken breast (39%). Salmonella isolates were serotyped and susceptibility tested using a panel of 16 antimicrobial agents. S. Heidelberg was the predominant serotype identified (23%), followed by S. Saintpaul (12%), S. Typhimurium (11%), and S. Kentucky (10%). Overall, resistance was most often observed to tetracycline (40%), streptomycin (37%), ampicillin (26%), and sulfamethoxazole (25%). Twelve percent of isolates were resistant to cefoxitin and ceftiofur, though only one isolate was resistant to ceftriaxone. All isolates were susceptible to amikacin and ciprofloxacin; however, 3% of isolates were resistant to nalidixic acid and were almost exclusive to ground turkey samples (n = 11/12). All Salmonella isolates were analyzed for genetic relatedness using pulsed-field gel electrophoresis (PFGE) patterns generated by digestion with Xba1 or Xba1 plus Bln1. PFGE fingerprinting profiles showed that Salmonella, in general, were genetically diverse with a total of 175 Xba1 PFGE profiles generated from the 365 isolates. PFGE profiles showed good correlation with serotypes and in some instances, antimicrobial resistance profiles. Results demonstrated a varied spectrum of antimicrobial resistance and PFGE patterns, including several multidrug resistant clonal groups among Salmonella isolates, and signify the importance of sustained surveillance of foodborne pathogens in retail meats.

Animals↗
PubMed1984

Bioavailability to rats of calcium in meat products prepared from hand or mechanically deboned beef shank.

Mechanical deboning yields meat containing approximately 0.5% calcium. The bioavailability of the calcium in mechanically deboned meat ( MDM ) was compared to that from calcium carbonate fed in hand deboned meat ( HDM ) diets. Processing calcium carbonate with HDM into bologna, Thuringer or canned meat improved calcium bioavailability but did not increase the bioavailability of the calcium from MDM . The calcium absorptions were 62.7, 60.4 and 60.6%, respectively, from raw MDM , MDM bologna, MDM Thuringer and canned MDM . However, the percentage of calcium absorbed from calcium carbonate was increased slightly from 65.3, 65.9 and 65.6%, respectively, when it was processed as raw HDM , HDM bologna and Thuringer to 69.0% when processed as canned HDM . The bioavailability of the calcium in MDM was similar to that of calcium carbonate, whether expressed as apparent absorption or as relative biological value.

Absorption↗
PubMed1994

Consumption of meat, animal products, protein, and fat and risk of breast cancer: a prospective cohort study in New York.

Epidemiologic studies have focused on the association between diet and breast cancer with conflicting results. Whereas a majority of case-control studies indicate a role for the intake of total fat and saturated fat, most prospective cohort studies either are negative or indicate very modest associations. Only a few authors have examined the role of meat intake in relation to breast cancer risk. The aim of this study was to examine the relation between risk of breast cancer and dietary intake of meat, animal products, fat, and protein. Between 1985 and 1991, we recruited 14,291 New York City women in a prospective cohort study of endogenous hormones, diet, and cancer in which they reported on their recent diet using a food frequency questionnaire self-administered at enrollment. From the cohort, 180 invasive breast cancer cases diagnosed before December 1990 and five times as many controls, individually matched by age, calendar time at enrollment, menopausal status, and, if premenopausal, phase of menstrual cycle, were included in a nested case-control study. There was an evident increase in the relative risk (RR) of breast cancer for increasing consumption of meat. Women in the upper quintile of meat consumption, as compared with the lowest quintile, had an energy-adjusted RR of 1.87 (95% confidence interval = 1.09-3.21). There was a modest RR increase in the upper quintile of total and saturated fat and no apparent association for other types of fat, protein, dairy products, poultry, or fish.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed2026

Prevalence and Genomic Characterization of mcr-Positive Enterobacteriaceae in Retail Meat in Thailand Following the Colistin Ban.

This study aimed to investigate the prevalence and characteristics of mcr-positive Enterobacteriaceae in retail meat in Thailand following the national ban on prophylactic colistin use in food producing animals. A total of 152 meat samples (103 chicken and 49 pork) were collected from supermarkets and open markets between July and September 2023. Samples were screened for mcr-1 to mcr-5 using multiplex PCR. None of the samples from supermarkets tested positive, whereas mcr genes were detected in 15.4% (6/39) and 13.3% (4/30) of chicken and pork samples, respectively, from open markets, with mcr-1 and/or mcr-3 identified. A total of 21 isolates were recovered from PCR-positive samples (11 from chicken and 10 from pork). Escherichia coli was the predominant species (n = 19), followed by Klebsiella pneumoniae (n = 2). All mcr-positive isolates exhibited multidrug resistance. Whole-genome sequencing was performed for 19 non-clonal isolates. One K. pneumoniae strain from a pork sample co-harbored mcr-1 and mcr-8, representing the first report of this combination in the animal sector in Thailand. In addition, virulence-associated genes, including adhesion factors, toxins, and iron acquisition systems, were identified in selected isolates. Core genome SNP-based phylogenetic analysis revealed substantial genomic diversity among the isolates, suggesting relatedness to strains reported prior to the colistin ban. These findings indicate that retail meat from open markets may serve as an important route for the transmission of mcr-positive bacteria in Thailand and highlight the urgent need to incorporate systematic retail meat surveillance into national antimicrobial resistance monitoring programs.

Animals↗
PubMed1984

Heat injury and recovery of Streptococcus faecium associated with the souring of chub-packed luncheon meat.

The presence of NaCl in the heating medium provided some protection from lethal heat damage for cells of a Streptococcus faecium strain isolated from luncheon meat whereas the presence of NaNO2 either alone or in addition to NaCl, had no significant effect on cell survival. Subsequent recovery and growth of heat-damaged cells was retarded by the presence of NaCl. When NaNO2 was present in addition to NaCl the inhibitory effect of the latter was reduced. These principal components of the luncheon-meat-cure are apparently opposed in their activities on post-heating recovery and growth of Strep. faecium. Product stability, i.e. duration of the lag before growth occurs, is directly related to the severity of the heat treatment and to the concentration of NaCl in the product. Therefore the resistance of pasteurized chub-packed luncheon meat to streptococcal spoilage during storage at temperatures conducive to microbial growth results from a prolonged heat-induced salt-maintained pre-growth adjustment phase rather than to any inherent inhibitory property of the luncheon meat to the growth of non-heat-damaged Strep. faecium cells.

Food Microbiology↗
PubMed1991

Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake.

Lactobacillus sake Lb 706 can release a bacteriocin inhibitory to Listeria monocytogenes. In MRS broth, viable counts decreased rapidly when Lact. sake Lb 706 was added, whereas growth of the listerias was not affected by a bacteriocin-negative variant of the same Lactobacillus strain. Inhibition of L. monocytogenes was also observed in pasteurized minced meat inoculated with Lact. sake Lb 706. The bacteriocin produced is apparently effective in meat. However, the effect of the bacteriocin producer was less evident in minced meat than in broth. In comminuted cured raw pork filled into casings (German-type 'fresh Mettwurst'), L. monocytogenes was able to grow at a pH of 6.3, but addition of Lact. sake Lb 706 prevented the growth of listerias during the first few days after manufacture. At normal pH (5.7) L. monocytogenes did not multiply and addition of Lact. sake Lb 706 reduced viable counts of listerias by about one log cycle. Lactobacillus sake Lb 706 therefore may have some potential as a protective culture in meat products.

Animals↗
PubMed1989

Fate of Listeria monocytogenes in processed meat products during refrigerated storage.

The fate of Listeria monocytogenes during refrigerated storage was determined on several processed meat products, including ham, bologna, wieners, sliced chicken, sliced turkey, fermented semidried sausage, bratwurst, and cooked roast beef. The meats were surface inoculated with a five-strain mixture of less than or equal to 200 or ca. 10(5) L. monocytogenes cells per package, vacuum packaged, and stored at 4.4 degrees C. Survival or growth of listeriae was determined for up to 12 weeks of storage or until the product was spoiled. The organism survived but did not grow on summer sausage, grew only slightly on cooked roast beef, grew well on some wiener products but not on others, grew well (10(3) to 10(5) CFU/g increase within 4 weeks) on ham, bologna, and bratwurst, and grew exceptionally well (10(3) to 10(5) CFU/g increase within 4 weeks) on sliced chicken and turkey. The rate of growth depended largely upon the type of product and the pH of the product. Growth was most prolific on processed poultry products. The organism generally grew well on meats near or above pH 6 and poorly or not at all on products near or below pH 5. These results indicate the importance of preventing postprocessing contamination of L. monocytogenes in a variety of ready-to-eat meat products.

Animals↗
PubMed2004

Meat-model system development for proteolytic activity determination.

Many technological parameters that affect the nature and functional properties of proteins are involved in the preparation of meat products. The dry-curing process is quite complex because of the coexistence of enzymes from endogenous and bacterial origins. The protein breakdown that takes place during the ripening of dry fermented sausages leads to an increase in the concentration of peptides and free amino acids. The proteolytic events have been thoroughly investigated not only because of their physiological significance but also for their technological connotations in terms of texture and flavor development. Lactic acid bacteria and Staphylococcus or Kocuria are used as starter cultures in fermented meat products. In recent years, the proteolytic system of lactobacilli involved in meat fermentation became the focus of an increasing number of studies because of the technological roles of these organisms. Although results obtained from broth systems show proteolytic activity, studies involving food systems must be done to confirm their effectiveness. A simplified soluble muscle extract to determine the capacity to degrade meat proteins by lactic acid bacteria was developed using a spectrophotometric method based on the reaction of the alpha-amino groups released by hydrolysis with o-phtaldialdehyde and beta-mercaptoethanol to form an adduct (1-thioalkyl-2-alkylisoindoles) that is enhanced at basic pH and absorbs strongly at 360 nm.

Animals↗
PubMed2006

Development of a computed tomographic calibration method for the determination of lean meat content in pig carcasses.

Sixty left sides of pig carcasses were scanned by spiral computed tomography (CT) to measure lean meat weight and percentage. The carcasses were fully dissected and scanned to develop a calibration protocol. Different image analyses were performed on the basis of anatomically defined scans, direct volumetric estimation, body- and grey-scale ranges and using Partial Least Squares (PLS) regression of data provided by CT. The R2 values of the calibrations for lean meat weight were 0.874, 0.976, 0.983 and 0.992, respectively, depending on the method applied. The PLS proved to be the best approach with a calibration RSD of 232 g. When changing from lean meat weight to percentage, the statistical goodness drops-to a very small extent (R2 = 0.988, RSD = 0.56). According to the results, the CT method can be recommended as a reference for determining the lean meat content of pig carcasses.

Adipose Tissue↗
PubMed2001

Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures.

Mathematical models that can predict the growth of Yersinia enterocolitica in chicken meats were evaluated in this study. The growth curves for Y. enterocolitica in chicken meats variously packaged (air, vacuum, and modified atmosphere packaging [MAP]) and stored at various temperatures (4, 10, 16, 22, 28, and 34 degrees C) were constructed. The Gompertz model was applied to fit each of the experimental curves for the conditions mentioned above. The variations in the parameters, including lag time (lambda) and specific growth rate (mu), at various temperatures were then described by the following models: the variations in lag time were described by the Adair and Smith models and the variations in the specific growth rate were described by the Ratkowsky and Zwietering models. The various models were then compared using graphical and mathematical analyses such as mean square error (MSE), regression coefficient (r2), bias factor, and accuracy factor. The results indicate that the mean r values in the Gompertz model for chicken meats packaged in air, vacuum, and MAP were 0.99, 0.99, and 0.95, respectively. The lag time modeled with the Adair and Smith functions exhibited a greater variance and demonstrated larger errors. The MSEs were 0.0015 and 0.0017 for Ratkowsky and Zwietering models, respectively. The r2 values in the Ratkowsky and Zwietering models were both 0.99. The bias factor was 1.017 for the Ratkowsky model and 1.096 for the Zwietering model. The accuracy factor of the Zwietering model was 1.174, which was lower than that in the Ratkowsky model (1.275), indicating that the former model was more accurate than the latter in predicting the specific growth rate of Y. enterocolitica in chicken meats.

Animals↗
PubMed2006

Knowledge, attitude, and practice of the use of irradiated meat among respondents to the FoodNet Population Survey in Connecticut and New York.

Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer knowledge, attitudes, and practices toward irradiated meat products. Data were obtained from a single-stage random-digit dialing telephone survey of residents of the Foodborne Diseases Active Surveillance Network (FoodNet) sites conducted in 2002 to 2003, which included supplemental questions about food safety and irradiated meat for residents of the Connecticut and New York sites. Thirty-seven percent of 3,104 respondents knew that irradiated fresh meat was available for purchase; however, only 2% found the product where they shopped. Knowledge of product availability was significantly influenced by whether a respondent lived in a county with one or more grocery stores operated by chain A, which had actively promoted the sale of irradiated fresh ground beef during the survey period. In a logistic regression model, after adjusting for other factors, respondents living in a county with chain A were more likely to know that irradiated products could be purchased than respondents living in other counties (odds ratio 2.0; 95% confidence interval 1.5 to 2.5). This finding suggests that public education efforts by an individual grocery store chain can have an important effect on knowledge of irradiated food.

Adolescent↗
PubMed2004

Cancer among meat industry workers.

Several studies have found increased risks of cancer among workers in the meat industry, particularly lung and hematologic cancers. Relevant publications were obtained through a computerized literature search with the key words "cancer", "lung cancer", "hematologic neoplasms", "meat products", "abattoirs", and "slaughterhouses", and the evidence available from analyses of routine data, proportionate mortality and incidence studies, and cohort and case-control studies was reviewed. These analyses suggest a significant excess lung cancer risk among meat workers. This risk was associated the most strongly with exposure to animal slaughtering or freshly slaughtered meat or to biological material contained in blood and animal fecal matter, and it was greater than could be attributed to smoking. This finding suggests an etiologic role for biological exposure; however, the specific exposure(s) responsible are unknown, and further research is clearly required. The results of studies of hematologic cancers have been less consistent, but they suggest a small excess risk for leukemia in association with similar exposures.

Case-Control Studies↗
PubMed2026

Associations between gut microbiota on carcass traits and meat quality in Neijiang pigs, Yorkshire pigs, and their hybrids.

This study was designed as an exploratory analysis to compare carcass performance, meat quality traits, and gut microbiota of Neijiang pigs (NN), Yorkshire pigs (YY), and Yorkshire &#xd7; Neijiang hybrid pigs (YN), with the goal of generating testable hypotheses regarding potential links between gut microbial composition and production phenotypes. Compared with NN pigs, YN hybrids exhibited improved carcass performance while inheriting the favorable meat quality characteristics of Neijiang pigs. The results of 16S rRNA sequencing analysis showed that the relative abundance of the microbiota was similar to that of NN pigs. LDA effect size (LEfSe) results showed that Streptococcus, Treponema, probable_genus_10 and Fibrobacter were the differentially enriched taxa in YN pigs (p < 0.05). Correlation analysis was performed on carcass, meat quality and intestinal microbiota screened out by LEfSe. The results showed that Akkermansia tended to positively associate with body length and oblique length in YN pigs; Dialister correlated positively with dressing rate and pH45min; Treponema showed positive trends with a*45min and a*24h (p < 0.05). Finally, the correlation network model preliminarily mapped associations among production traits, gut microbiota, and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways for exploratory screening. Nine core microbial taxa exhibited close correlations with phenotypic indicators, which implied that these microbes might modulate metabolic pathways to shape pig performance. Overall, hybrids inherited superior parental carcass and meat quality but harbored unique gut microbial communities relative to purebreds-these preliminary correlative observations generate new hypotheses that gut microbiota may contribute to heterosis-associated phenotypic advantages, which require further targeted validation.

Animals↗
PubMed1986

Survival of sylvatic Trichinella spiralis isolates in frozen tissue and processed meat products.

The ability of Trichinella spiralis larvae to survive at subfreezing temperatures encysted in the musculature of wild carnivorous mammals was assessed by evaluating motility and infectivity (to rodents) of trichinae at various intervals after storage in frozen skeletal muscle. Fifty to 60% of the larvae in grizzly bear meat were alive after storage for 27 months at -6.5 to -20 C, and 30% to 50% were still alive at 34 months. However, none survived for 38 months, on the basis of infectivity in mice and larval motility. Trichinella larvae survived up to 4 months in frozen (-6.5 to -20 C) wolverine tissue. Viable larvae were not recovered from mountain lion or fisher muscle frozen for 1 month. The effect of postslaughter processing on Trichinella larvae encysted in bear meat was evaluated by use of a similar bioassay procedure. Viability of larvae recovered from black bear meat that had been processed into ham or jerky was not affected by dry curing with a commercial salt mixture. Trichinae from both preparations induced infections in mice (58 to 90 larvae/g of tissue). However, a combination of curing and smoking was consistently lethal to encysted larvae. Viable trichinae were not recovered from ground bear meat preparations (pepperoni, salami, or sausage) processed according to commercial standards.

Animals↗
PubMed1984

Animal feeding study with nitrite-treated meat.

In order to detect possible formation of carcinogenic N-nitroso compounds from nitrite and nitrosatable compounds in meat, studies were carried out with 70 male and 140 female F0 rats, divided into six groups, and 60, 100, 70, 60, 60 and 66 of their male and female offspring. One control group received casein and other groups chopped pork as the sole protein source (45%, mass/mass) on a fresh basis, either salted (sodium chloride) or not. For test groups, nitrite was also added to the meat before autoclaving and storing the diet and represented mass fractions of 200, 1 000 and 4 000 mg/kg, as sodium nitrite. The results do not demonstrate any effect on reproduction and no significant carcinogenic effect was revealed. However, an observed tendency toward an increased number of tumour-bearing rats in the highest dose group, plus the possible formation of carcinogenic N-nitroso compounds in nitrite-treated meat products, led to a recommendation to reduce the use of nitrite. Results from a concomitant study demonstrate that it is possible to produce many cured-meat products with the addition of only 50 mg/kg nitrite.

Animal Feed↗