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PubMedDate not supplied

[Levels of tetracycline residues in meat products].

The paper concerns the determination in rabbit experiments of tetracycline antibiotics in meat products and in half-finished meat products. Discusses the degree of chlortetracycline inactivation in meat products exposed to thermal treatment. Residual amounts of antibiotics detected both in meat samples and in half-finished products as well as the effect of thermal treatment on antibiotic inactivation in relation to their content in the products require that strict control should be exercised over the use of antibiotics in animal breeding.

Animals↗
PubMed1977

[Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].

Studied was microbiologically the hygiene condition of premises, equipment, glassware and containers, instruments and tools, raw meat, the hands of workers and work clothing, canned products prior to sterilization, and air along all technologic lines for the production of pasteurized and sterilized canned meat: In case of underestimating the measures of industrial hygiene. In case of permanent and severe control on the measures of industrial hygiene. Determined were the total counts of bacteria--of coliforms, Salmonellae, anaerobes and staphylococci. Results made it clear that the observation of hygiene along all technologic lines of production is an immediate task. Strictly observed hygiene in meat production has given very good results up to 90-100 per cent of the washings prove sterile. Experiments have pointed to the necessity of observing the measures of industrial hygiene that guarantee the high quality of canned meat.

Air Microbiology↗
PubMed1997

An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat.

OBJECTIVE: To investigate a 1995 outbreak of Escherichia coli O157:H7 infections and to assess the safety of meat dehydration methods. DESIGN: Survey subsequent to routine surveillance report, environmental investigations, and laboratory experimentation. SETTING: Oregon community. PARTICIPANTS: Members of an extended household and their social contacts with confirmed or presumptive E coli O157:H7 infections. RESULTS: A total of 6 confirmed and 5 presumptive cases were identified. Homemade venison jerky was implicated as the source of transmission. E coli O157:H7 with the same distinctive, pulsed-field gel electrophoresis pattern seen in the case isolates was recovered from leftover jerky, uncooked meat from the same deer, a saw used to dismember the carcass, and fragments of the deer hide. In a subsequent survey, E coli O157:H7 was recovered from 3 (9%) of 32 deer fecal pellets collected in nearby forest land. In the laboratory, inoculated venison was dried at several time and temperature combinations, ranging up to 10 hours at 62.8 degrees C. Viable organisms were recovered under all conditions tested. CONCLUSIONS: Deer can be colonized by E coli O157:H7 and can be a source of human infections. Conditions necessary to ensure the safety of dried meat deserve further review. Game should be handled with the same caution indicated for commercially slaughtered meat.

Adolescent↗
PubMed1997

A sigmoidoscopy-based case-control study of polyps: macronutrients, fiber and meat consumption.

We conducted a large, sigmoidoscopy-based case-control study to examine the relation of intake of macronutrients, meat, and fiber to occurrence of adenomas of the large bowel. Cases were subjects diagnosed for the first time with one or more histologically confirmed adenomas. Controls had no polyps of any type at sigmoidoscopy, had no history of polyps, and were individually matched to cases by gender, age, date of sigmoidoscopy, and Kaiser Center. The response rate was 84% for cases and 82% for controls. Complete dietary data for 488 matched pairs were available. All odds ratios are from matched analyses adjusted for energy. We observed positive associations with risk of adenomas for calories, animal fat, saturated fat, red meat, and the ratio of red meat to poultry and fish. Protective effects were observed for vegetable protein, carbohydrates, and dietary fiber. The fiber effects diminished after adjusting for fruits and vegetables. Results after mutually adjusting for the effects of saturated fat, fiber and the ratio of red meat to chicken and fish suggest that each of these variables has an effect on risk of adenomas that is independent of the other 2 exposures.

Aged↗
PubMed1999

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

In order to examine the relationship between different types of meat and squamous cell cancer of the esophagus, a case-control study was carried out in Uruguay. Eighty-two cases and 248 hospitalized controls were frequency-matched on age, sex, residence and urban/rural status. All patients responded to a detailed questionnaire, which included a food-frequency form for 64 food items representative of the usual Uruguayan diet. Whereas increases in risk were observed for high intake of salted meat [odds ratio (OR) 2.5, 95% confidence interval (CI) 1.1-5.4] and lamb (OR 2.1, 95% CI 1.1-4.2), beef from cow was inversely associated with the risk of esophageal cancer (OR 0.4, 95% CI 0.2-0.9). Also, polyunsaturated fat from meat was associated with an increased risk (OR 3.2, 95% CI 1.0-9.8). Finally, total meat intake was not associated with squamous cell cancer of the esophagus.

Adult↗
PubMed2001

Acceleration of curing period of pastrami manufactured from buffalo meat: Chemical and microbiological properties.

Usually the curing period of meat used for pastrami manufacture is three weeks at room temperature. In the present work a trial aimed to accelerate the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles by heat treatment (approximately 71 degrees C--internal; for partial drying) was carried out to investigate the probable changes during processing and in quality parameters of the end product. Results showed that pH value and the residual NaNO2 content decreased, while lactic acid and conversion in meat pigment percentages were increased. The determined data indicated remarkable decrease of moisture content during aging and curing periods, while the NaCl content in the investigated product was noticeably increased. During pastrami processing soluble proteins were decreased; the sarcoplasmic protein fraction denatured more rapidly than myofibrillar protein. On the other hand, the non-protein nitrogen and the insoluble protein nitrogen were increased gradually during ageing and after the heat treatment step. Slight variations in their values were observed during ripening of pastrami (complete curing and drying in air at room temperature up to 6 days). Heat treatment caused apparent decrease in Aerobic Plate Count (APC). Salmonella and Coliform bacteria were not detected through meat curing and in the end product. The suggested heat-treated pastrami was of good quality and nearly similar to the traditional sample.

Animals↗
PubMed1983

Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma.

The composition of sulfur containing compounds in simulated meat flavour goods for food industry and obtained through Maillard reaction from bakery yeast autolysate was studied for the first time. Gas chromatographic analysis on a series of four columns of different polarity identified 37 compounds, and structure of 13 from them were confirmed by mass spectrometry. 9 sulfur substances have been previously reported neither for model systems nor natural meat products. It was found that two from four gas chromatographic fractions reminiscent cooked meat aroma correspond to boiled beef. All these fractions were characterized by retention indices and odor description. 25 from identified sulfur compounds were shown to be also inherent for various meat products.

Animals↗
PubMed2003

Meat, fish and egg intake and risk of breast cancer.

Intakes of animal protein, meat, and eggs have been associated with breast cancer incidence and mortality in ecological studies, but data from long-term prospective studies are limited. We therefore examined these relationships in the Nurses' Health Study. We followed 88,647 women for 18 years, with 5 assessments of diet by food frequency questionnaire, cumulatively averaged and updated over time. We calculated the relative risks (RR) and 95% confidence intervals (95% CI) for risk of developing invasive breast cancer, over categories of nutrient and food intake. During follow-up, 4,107 women developed invasive breast cancer. Compared to the lowest quintile of intake, the RR and 95% CI for the highest quintile of intake were 1.02 (0.92-1.14) for animal protein, 0.93 (0.83-1.05) for red meat and 0.89 (0.79-1.00) for all meat. Results did not differ by menopausal status or family history of breast cancer. We found no evidence that intake of meat or fish during mid-life and later was associated with risk of breast cancer.

Adult↗
PubMed2006

Lung cancer risk and occupational exposure to meat and live animals.

An increased risk of lung cancer has been reported for butchers and meat workers in several cohort studies, although confounding from tobacco smoking could not be ruled out in any of these studies. These exposures, as well as a potential risk associated with contact with live animals, are addressed here in a large case-control study with full adjustment for smoking. More than 5,900 subjects were included in a case-control study conducted in 7 European countries. For each job they employed local experts who assessed the exposure to a number of occupational agents, including (i) meat aerosols and (ii) live animals, on the basis of detailed occupational questionnaires. Information on tobacco consumption and other risk factors was also collected. A small increased risk of lung cancer was observed with exposure to meat aerosols, after adjusting for smoking, (odds ratio (OR)=1.27, 95% confidence interval (CI): 0.92, 1.75), which was most apparent for the upper tertile of cumulative exposure (OR=1.73, 95% CI: 1.03, 2.92). A similar overall effect was observed for exposure to live animals, with an increased risk observed for a high frequency of exposure, (OR=1.69, 95% CI: 1.21, 2.36) and a high intensity of exposure, (OR=1.85, 95% CI: 1.16, 2.94), with significant trends for increasing frequency (p=0.012), intensity (p=0.015) and cumulative exposure (p=0.024). In conclusion, this study provides evidence for an association between exposure to meat aerosols and lung cancer apparent in the highest tertile of exposure. The authors identified a more consistent association with exposure to live animals.

Adult↗
PubMed2005

Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography.

Perfusion liquid chromatography has been applied in this work to the determination of soybean proteins in commercially available cured meat products, enabling the detection of additions of soybean proteins in cured meat products to which the addition of these vegetable proteins is forbidden and the quantitation of soybean proteins in cured meat products to which the addition of these proteins is allowed up to a certain limit. The analytical methodology is based on a sample treatment (fat extraction and soybean protein solubilization) prior to chromatographic analysis. Fat extraction with acetone and soybean protein solubilization with a buffer solution at basic pH (pH 10 or 9) were necessary to obtain selective and sensitive conditions. Use of water-acetonitrile-trifluoroacetic acid or water-tetrahydrofuran-trifluoroacetic acid linear binary gradients at a flow rate of 3 mL/min, a temperature of 50 degrees C, and UV detection at 280 nm enabled chromatographic analysis of soybean proteins in cured meat products in less than 3 min.

Acetonitriles↗
PubMed2001

Attitudes towards following meat, vegetarian and vegan diets: an examination of the role of ambivalence.

Vegetarianism within the U.K. is growing in popularity, with the current estimate of 7% of the population eating a vegetarian diet. This study examined differences between the attitudes and beliefs of four dietary groups (meat eaters, meat avoiders, vegetarians and vegans) and the extent to which attitudes influenced intentions to follow each diet. In addition, the role of attitudinal ambivalence as a moderator variable was examined. Completed questionnaires were obtained from 111 respondents (25 meat eaters, 26 meat avoiders, 34 vegetarians, 26 vegans). In general, predictions were supported, in that respondents displayed most positive attitudes and beliefs towards their own diets, and most negative attitudes and beliefs towards the diet most different form their own. Regression analyses showed that, as predicted by the Theory of Planned Behaviour, attitudes, subjective norm and perceived behavioural control were significant predictors of intention to follow each diet (apart from the vegetarian diet, where subjective norm was non-significant). In each case, attitudinal ambivalence was found to moderate the attitude-intention relationship, such that attitudes were found to be stronger predictors at lower levels of ambivalence. The results not only highlight the extent to which such alternative diets are an interesting focus for psychological research, but also lend further support to the argument that ambivalence in an important influence on attitude strength.

Adult↗
PubMed1997

Meat-eating by early hominids at the FLK 22 Zinjanthropus site, Olduvai Gorge (Tanzania): an experimental approach using cut-mark data.

The meat-eating behavior of Plio-Pleistocene hominids, responsible for the bone accumulations at the earliest archaeological sites, is still a hotly-debated issue in paleoanthropology. In particular, meat-eating and bone marrow consumption are often presented as either complementary or opposing strategies of carcass exploitation. The presence of cut marks on fossil archeofauna is a potential source of information that has not been consistently used as evidence of carcass consumption by hominids. Some authors interpret cut marks as the result of hominids manipulating meat-bearing bones, while others argue that they can also be the result of hominids extracting marginal scraps of carcass flesh that have survived carnivores' initial consumption. In this study, a referential framework concerning the interpretation of cut marks is presented, based on a set of experiments conducted by the author. It is suggested, according to these experiments and data drawn from the FLK "Zinj" site, that hominids processed meat-bearing bones (on which flesh was abundant) rather than defleshed carcasses from felid kills.

Animals↗
PubMed1995

The medical costs attributable to meat consumption.

OBJECTIVE: To estimate the medical costs that are attributable to the health effects of meat consumption. METHODS: The prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity, and foodborne illness among omnivores and vegetarians are compared in studies that have controlled for other lifestyle factors, and the corresponding attributable medical costs are calculated in 1992 dollars. RESULTS: Direct health care costs attributable to meat consumption are estimated to be +2.8-8.5 billion for hypertension, +9.5 billion for heart disease, +0-16.5 billion for cancer, +14.0-17.1 billion for diabetes, +0.2-2.4 billion for gallbladder disease, +1.9 billion for obesity-related musculoskeletal disorders, and +0.2-5.5 billion for foodborne illness. The total direct medical costs attributable to meat consumption for 1992 are estimated at +28.6-61.4 billion. CONCLUSION: Health care costs attributable to meat consumption are quantifiable and substantial.

Adult↗
PubMed2004

Meat flavor: contribution of proteins and peptides to the flavor of beef.

While the majority of meat flavor is lipid in origin, the contribution of peptides and amino acids to overall meat flavor should not be overlooked. Amino acids and peptide levels have been shown to change with postmortem aging in muscle and with dry-curing, a process similar to PMA. Variation in protein, peptide, and amino acid composition have also been shown to occur with heating and with post-heating storage of meat. This makes a large pool of reactive components that may directly affect flavor or indirectly affect flavor by reacting with reducing sugars to form Maillard reaction products and Strecker degradation products that impact meat flavor. Further research in this area should continue with particular emphasis on natural peptide flavor enhancers, modulators, and potentiators.

Animals↗
PubMed1991

An experimental approach to identifying the genotoxic risk by cooked meat mutagens.

In order to define the toxicological risk for the human population derived from the chemical compounds formed during the process of cooking animal meat, which have been described to possess a mutagenic, genotoxic, and carcinogenic activity, an extensive study has been developed on cooked meat extract and two cooked meat mutagens, IQ and MeIQx. The study has been based on toxicokinetics and mouse tissue distribution of the two chemicals, on in vitro and in vivo mutagenicity/genotoxicity analyses (gene mutation, chromosome aberration, micronuclea in mouse bone marrow cells, mice urine and faeces mutagenicity test), as well as in vivo protein and DNA binding. The two chemicals have been found positive for the induction of gene mutation on Salmonella, but not in V-79 Chinese hamster cells; IQ only has been found positive for the induction of chromosome aberrations on CHO cells and cultured human lymphocytes. IQ and MeIQx were negative for the induction of micronuclea in mice treated with 40 mg/kg of the chemicals; the lowest effective administered dose to the mice which produced mutagenic urine was 0.4 mg/kg of IQ and 0.04 mg/kg of MeIQx. A dose of 40 mg/kg of IQ given by gavage to mice produced an excretion of 1-4% of the applied dose in the urine and 0.1-2% of the applied dose in the faeces, when evaluated chemically or mutagenically. The DNA adducts for the liver were correlated with the dose of the IQ and MeIQx administered to the mice. All the data have been used for defining a possible risk estimate derived to the human population as a consequence of a cooked meat diet.

Animals↗
PubMed1980

Stability of fat during irradiation and subsequent storage of irradiated buffalo meat.

Buffalo meat steaks were irradiated with gamma-rays in doses of 0,550 and 1100 krad and stored at 2 +/- 1 degree C. The changes in lipids extracted from the steaks were investigated. Peroxides and carbonyl compounds accumulated during irradiation and subsequent storage of the irradiated meat. Oxidation products were higher if irradiation was carried out with 1100 krad than with 550 krad. Soaking of the steaks in butylated hydroxy toluene (BHT) and sodium pyrophosphate before irradiation markedly reduced the amount of peroxides and carbonyl compounds formed during irradiation and storage. Treatment of meat muscle 800 V for 45 s reduced weeping but increased slightly the rate of autoxidation of lipids. The browning reaction was slow during cold storage of irradiated meat but increased upon storage of extracted lipids at room temperature.

Animals↗
PubMed1987

[Interactions of fats and proteins of meat. 1. Dynamics of fat oxidation and quantitative determination of protein-fat complexes].

It was tried in model experiments to explain some phenomena of the mutual influence of fats and proteins by analyzing protein-fat complexes as well as the influence of meat protein on the dynamics of fat oxidation. Gel of muscle meat and a tissue sample served as meat substrate, methyl esters and oxidation products of linoleic acid as fat substrates. It has been found that meat proteins influence the kinetics of fat oxidation throughout the oxidation process. The tissue sample lowered, with simultaneous change of the process dynamics, the induction time of the methyl-linoleate oxidation by nearly half. The extent of effect of the products of the methyl linoleate oxidation on the muscle gel proteins depended on changes in the protein structure under the influence of technological processes. In muscle gel exposed to thermal treatment, the quantity of stable protein-fat complexes increased.

Animals↗
PubMed2000

Analysis of the cancerogenic heterocyclic aromatic amines in fried meat.

Heterocyclic aromatic amines (HAs) are potential cancerogens found in heated meat and fish. From the precursors creatin/ine amino acids and carbohydrates the HAs are formed in very complex reactions at high temperatures. The concentration in meat is very low and the analysis especially the clean-up is critical due to the complex meat matrix. The concentrations in heated meat are in the low ng/g range. With increasing time of heating and the temperature the concentration of the HAs (MeIQx, IQ, 4,8-DiMeIQx, PhIP) can increase from 0 to 5 ng/g at 140 degrees C for 15 min to 20 to 40 ng/g at 220 degrees C for 35 min. MeIQ is formed at a significant lower amount.

Amines↗