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PubMed2005

Wild ungulate slaughtering and meat inspection.

The different phases of production of farmed and hunted wild game fresh meat are described. The importance of reducing the stress resulting from handling procedures (capture, restraint, transport) before the slaughtering of animals is highlighted, due to its adverse effects on meat quality. The hygienic and animal welfare criteria to be adopted in the slaughtering of wild game are described. The importance of carcass inspection immediately after slaughtering is stated, so that meat can be destined for human consumption. Possible alterations occurring in fresh and refrigerated meat, that are capable of compromising its consumability, are presented.

Animals↗
PubMed1992

Bovine spongiform encephalopathy: case-control studies of calf feeding practices and meat and bonemeal inclusion in proprietary concentrates.

Following the identification of meat and bonemeal as the most likely source of exposure for the occurrence of bovine spongiform encephalopathy (BSE) in Great Britain case-control studies were initiated to investigate this hypothesis. These involved a comparison of the consumption of specific proprietary calf feedstuffs, and whether or not meat and bonemeal had been included, between animals born in 1983-84 in BSE-unaffected herds and confirmed cases of BSE also born in 1983-84. The feeding of proprietary concentrates containing meat and bonemeal was found to be a statistically significant risk factor for the occurrence of BSE. These studies therefore support the initial hypothesis that BSE occurred as a result of exposure to a scrapie-like agent via meat and bonemeal.

Animal Feed↗
PubMed1991

Fate of unirradiated Salmonella in irradiated mechanically deboned chicken meat.

Mechanically deboned chicken meat was irradiated at 0, 1.25 and 2.50 kGy (Cesium 137) and inoculated with Salmonella dublin ATCC 15480, Salmonella enteritidis ATCC 9186 or Salmonella typhimurium ATCC 14028. Samples were then stored at 5 degrees C and 10 degrees C and were subjected to microbiological analysis directly after irradiation and inoculation (time 0), and after 24, 72, 120, 168 and 216 h of storage. Samples stored at 20 degrees C were examined at time 0 and after 6, 12 and 24 h of storage. Irradiation at 1.25 and 2.50 kGy caused an average reduction in bacterial levels of 2.23 and 3.44 logs, respectively. S. dublin, S. enteritidis and S. typhimurium showed very small, insignificant changes in numbers, during storage of meat for 9 days at 5 degrees C. The final populations of S. dublin and S. typhimurium in samples irradiated before inoculation and stored at 10 degrees C or 20 degrees C were greater than the equivalent populations in samples which had not been irradiated before inoculation. Reduction of indigenous microflora in mechanically deboned chicken meat by irradiation may create better conditions for the growth of salmonellae and may thus increase the risk of salmonellosis when accidental contamination and temperature abuse occur after a radiation treatment. Therefore, irradiated mechanically deboned chicken meat should be properly refrigerated and protected against contamination.

Aerobiosis↗
PubMed1992

Ropy slime-producing lactic acid bacteria contamination at meat processing plants.

At three Finnish meat processing plants the processing rooms, meat trimmings and carcasses were examined for the presence of ropy slime-producing lactic acid bacteria. Bacterial isolates similar to ropy slime-producing lactobacilli strains able to produce ropy slime on meat products, were recovered from the processing rooms and meat trimmings, indicating that these rooms and raw materials are a source of contamination for ropy bacteria. The ability to produce ropy slime would appear to be a common characteristic of lactobacilli, since altogether 10 different ropy lactobacilli groups were isolated in this study.

Air Microbiology↗
PubMed1993

Occurrence of Aeromonas spp. in samples of ground meat and chicken.

Aeromonas spp. was commonly isolated from ground meat and chicken samples at the retail level. The dominant species in ground meat were A. hydrophila and A. caviae. In chicken, A. sobria was common while A. caviae was isolated infrequently. Although A. hydrophila was isolated from 75% of ground meat samples and 62% of chicken samples, DL-lactate-positive A. hydrophila (genospecies 1) was isolated from only 25 or 37% or respective samples. Sorbitol-positive A. hydrophila (genospecies 3) was common in both ground meat and chicken.

Aeromonas↗
PubMed1994

Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate.

Slices of cooked meats were inoculated with Listeria monocytogenes strain Murray B, vacuum-packed and stored at either 0 or 5 degrees C. Decreases in pH (6.9-5.9) and aw (0.993-0.960; adjusted with sodium chloride) of the cooked meats increased the lag time and reduced the growth rate at 5 degrees C. The type of meat (beef, pork, chicken or turkey) had no effect on the growth of the organism after allowance was made for pH. Sodium tripolyphosphate (0.3%) increased growth by increasing the pH of the cooked meat. Sodium nitrite reduced the growth rate and increased the lag time. Three microM of residual undissociated nitrite doubled the time taken for a 3 log increase in numbers of L. monocytogenes. The effectiveness of nitrite was significantly increased by sodium ascorbate (0.042%). In the absence of nitrite, ascorbate had no detectable effect on growth. The extent of growth at 0 degree C was similarly influenced by the interaction of pH, aw, nitrite and ascorbate, and was considerably less than at 5 degrees C. Quadratic equations were developed to describe some of the combined effects of pH, aw and residual nitrite on lag, growth rate and time for a 3 log increase in numbers of L. monocytogenes.

Animals↗
PubMed1990

Mutagen excretion and cytochrome P-450-dependent activity in germfree and conventional rats fed a diet containing fried meat.

To evaluate a possible role of the intestinal microflora in the metabolism of the highly mutagenic compounds formed in fried meat, conventional and germfree male AGUS rats were fed a semi-synthetic diet containing fried meat. Changes in mutagen excretion in urine and faeces over time were studied using the Ames Salmonella assay. The faecal and urinary extracts were separated by means of high-performance liquid chromatography (HPLC), and the mutagenicity of the collected fractions was determined. Cytochrome P-450 IA (IA1 and/or IA2) were detected by the use of antibodies with the Western blot technique, and the corresponding enzyme activities were measured in microsomes from the small intestine and the liver. A quantitative as well as qualitative difference in excretion of mutagens between germfree and conventional rats was observed. The total excreted of mutagenicity was significantly higher for the conventional than for the germfree rats, as a result of a higher faecal excretion of mutagens in the conventional animals. The HPLC separations of urinary and faecal extracts showed a different mutagenic metabolite pattern between the germfree and conventional rats. An increased activity of the cytochrome P-450-dependent enzyme ethoxyresorufin-O-deethylase was observed in the small intestine of conventional rats on the fried meat diet, whereas no effect of this diet was observed in the germfree rats. Similar results were obtained in immunoblotting experiments using a P-450 IA antiserum. The present study indicates that the excretion pattern and thus also the metabolism of compounds present in fried meat are affected by the germfree status.

Animals↗
PubMed1991

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

In order to define the toxicological risk to the human population from the chemical compounds formed during the process of cooking animal meat, which have been described as possessing mutagenic, genotoxic and carcinogenic activities, an extensive study was undertaken of cooked meat extract and two cooked meat mutagens, 2-amino-3-methylimidazo(4,5-f)quinoline (IQ) and 2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline (MeIQx). The study involved toxicokinetics and mouse-tissue distribution studies of the two chemicals, in vitro and in vivo mutagenicity/genotoxicity analyses (i.e. the detection of gene mutations, chromosome aberrations and micronuclei in mouse bone marrow cells, and mouse urine and faeces mutagenicity tests), as well as in vivo protein and DNA binding assays. IQ and MeIQx were found to be positive for the induction of gene mutations in Salmonella typhimurium TA98, but not in Chinese hamster V79 cells; IQ only was found to be positive for the induction of chromosome aberrations in Chinese hamster ovary cells and cultured human lymphocytes. IQ and MeIQx were negative for the induction of micronuclei in mice treated with 40 mg chemical/kg body weight; the lowest effective dose administered to the mice that produced mutagenic urine was 0.4 mg IQ/kg body weight and 0.04 mg MeIQx/kg. A dose of 40 mg IQ/kg, given orally 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 number of DNA adducts in the liver correlated with the dose of IQ or MeIQx administered to the mice. All the data have been used for defining a possible risk estimate to the human population as a consequence of a cooked meat diet.

Administration, Oral↗
PubMed1992

The role of Ca(2+)-dependent proteases (calpains) in post mortem proteolysis and meat tenderness.

This manuscript summarizes research results from our laboratory regarding the role of endogenous proteases in post mortem proteolysis resulting in meat tenderization. Proteolysis of key myofibrillar proteins is the principal reason for ultrastructural changes in skeletal muscle associated with meat tenderization. Proteases should have the following characteristics to be considered as possible candidates for bringing about post mortem changes: i) to be located within skeletal muscle cells; ii) to have access to the substrate ie, myofibrils); and iii) to be able to hydrolyze the same proteins that are degraded during post mortem storage. Of the proteases located within skeletal muscle cells and thus far characterized, only calpains have all of the above characteristics. Numerous experiments conducted in our laboratory have indicated that the calcium-dependent proteolytic system (calpains) is responsible for post mortem proteolysis. Some of this evidence includes: 1) incubation of muscle slices with buffer containing Ca2+ accelerates post mortem proteolysis; 2) incubation of muscle slices with Ca2+ chelators inhibits post mortem proteolysis; 3) infusion or injection of carcasses with a solution of calcium chloride accelerates post mortem proteolysis and the tenderization process such that post mortem storage beyond 24 h to ensure meat tenderness is no longer necessary; 4) infusion of carcasses with zinc chloride, a potent inhibitor of calpains, blocks post mortem proteolysis and the tenderization process; and 5) feeding a beta-adrenergic agonist to lambs results in a reduction of the proteolytic capacity of the calpain system, which leads to a decreased rate of post mortem proteolysis and produces tough meat.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed2004

The effect of blade finish and blade edge angle on forces used in meat cutting operations.

Meat cutting causes a much greater incidence of upper extremity disorders than industry averages. Grip forces and cutting moments in meat cutting operations can be very high. Recently published studies indicate that the blade sharpness can significantly affect force exposure during meat cutting. Two attributes that have not been investigated with respect to force exposure during meat cutting are the effect of blade edge angle and blade finishing after sharpening (honing and polishing). This study investigated the effect of three blade edge angles and three post-sharpening finishing protocols on the grip forces and cutting moments exerted by professionals during two different meatpacking operations. A fine polish finishing protocol significantly reduced cutting time by 25.3%, mean grip force by 21.2%, and mean cutting moment by 28.4% over a coarser finishing protocol during one of the operations. No significant differences in the exposure variables were found between the blade edge angle conditions.

Adult↗
PubMed2006

Sequential pressurized liquid extraction to determine brain-originating fatty acids in meat products as markers in bovine spongiform encephalopathy risk assessment studies.

A new approach using sequential pressurized liquid extraction described recently [J. Poerschmann, R. Carlson, J. Chromatogr. A, 1127 (2006) 18-25] was applied to determine lipid markers originating from central nervous system (CNS) tissue of cows in heat-processed sausages. These studies are very important in quality control as well as risk assessment studies in the face of the bovine spongiform encephalopathy (BSE) crisis. Diagnostic CNS lipid markers, which should not be present in meat products without CNS addition, were recognized on complete transesterification as polar 2-hydroxy-fatty acids (2OH-24:0, 2OH-24:1, 2OH-22:0, 2OH-18:0, shorthand designation) as well as odd-numbered non-branched fatty acids beyond C(22). An array of other fatty acids including lignoceric acid (24:0), nervonic acid (24:1), arachidonic acid (20:4), and polyunsaturated nC(22)-surrogates are strongly related to CNS lipids, but occur as traces in meat products without CNS addition as well, thus reducing their value as diagnostic markers. Samples including meat products without CNS addition, meat with 3% CNS addition, as well as pure CNS homogenates, were subjected to sequential PLE (pressurized liquid extraction) consisting of two steps: n-hexane/acetone 9:1 (v/v) extraction at 50 degrees C to remove neutral lipids, followed by chloroform/methanol 1:4 (v/v) extraction at 110 degrees C to isolate polar CNS lipids (two 10 min PLE cycles each). To enhance the fractionation efficiency, cyanopropyl modified silica as well as chemically not modified silica sorbent was used at the outlet of the PLE cartridge to retard polar lipids in the first extraction step. This method proved superior to widely distributed exhaustive lipid extraction followed by solid-phase extraction (SPE) using silica regarding lipid recoveries and clear-cut boundaries between lipid classes. Methodological studies showed that the alcoholysis using trimethylchlorosilane/methanol (1:9, v/v) is an excellent method for the complete transesterification of lipids and quantitative formation of methyl esters.

Animals↗
PubMed2005

Vancomycin-resistant enterococci (VRE) in meat and environmental samples.

We investigated the spread of vancomycin-resistant enterococci (VRE) in strains from meat and environmental samples and the location of glycopeptide-resistance determinants in VanA isolates. VRE and VSE (vancomycin-sensitive enterococci) resistance patterns to six antimicrobials were also evaluated. A total of 59 meat isolates (35%) and 119 environmental isolates (26.5%) were glycopeptide resistant enterococci. In particular, 10.7% meat isolates belonged to the VanA, 8.3% to VanB and 16% to VanC phenotypes. Environmental samples presented 0.7% VanA, 14.5% VanB, and 11.4% VanC strains. Evident differences were not observed among the resistance patterns of VRE and VSE isolates. Neither an important difference was observed comparing the resistance patterns in enterococci from meat and environment. In particular a low incidence of beta-lactamic resistant strains was found, whereas high rates of resistance were observed for streptomycin (85.7% and 92.8%), kanamycin (79.7% and 96%) and gentamycin (85.1% and 91.7%). An intermediate rate of resistant bacteria emerged for erythromycin (35.1% and 10.5%). All VanA isolates independent of origin had more plasmids with different molecular weights. PCR amplification of the 732 bp fragment in plasmids from the VanA strains confirmed affiliation to the vanA gene cluster and the extrachromosomal location of the glycopeptide-resistance determinants. Our study suggests that food and environment play a potential role as reservoirs of resistance determinants, prompting the need to undertake epidemiological and molecular studies to evaluate the mobility of these genes.

Anti-Bacterial Agents↗
PubMed2006

Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.

The effects of lactoferrin (LF) alone or with various chelating agents on the growth of 5 strains of Escherichia coli O157:H7 and 7 meat starter cultures were evaluated. E.coli O157:H7 and starter cultures were grown at 13 or 26 degrees C in Lauria (LB) or All Purpose Tween (APT) broths, respectively, with both broths being supplemented with 2.9% NaCl. LF alone prevented the growth of E. coli O157:H7 strains 0627 and 0628 but other strains grew. The antimicrobial effectiveness of LF was enhanced by EDTA but LF alone did not affect the growth of meat starter cultures in broth. However, when LF plus EDTA and sodium bicarbonate (SB) were used the growth of all meat starter cultures except Lactobacillus curvatus was reduced. During dry sausage manufacture with L. curvatus and Staphylococcus carnosus starter cultures the effects of LF, unencapsulated or microencapsulated in paste-like and dried powder forms, in sausage batters with or without EDTA and SB, on the viability of E. coli O157:H7 were examined. The reduction of E. coli O157:H7 during sausage manufacture was significantly enhanced (p<0.05) by all LF treatments. The largest reduction (4.2 log units) was obtained with unencapsulated LF. However, some of the apparent reduction in E.coli O157:H7 numbers with all treatments was due to cell injury rather than lethality, since significantly greater numbers were recovered on APT agar overlaid with the selective medium cefixime-tellurite Sorbitol McConkey agar (ct-SMAC) than on ct-SMAC alone. The narrow spectrum of LF activity and induction of injury rather than inactivation of E. coli O157:H7 limit the effectiveness of this agent against the pathogen in fermented meats.

Animals↗
PubMed2006

PFGE genotyping and antimicrobial susceptibility of Campylobacter in retail poultry meat in Estonia.

In the present study, the Campylobacter isolates from retail poultry meat in Estonia were sero- and genotyped, and the antimicrobial susceptibility was determined. Forty-eight chicken (36 Estonian, 12 imported) and 22 turkey (imported) Campylobacter isolates from 580 raw broiler chicken (396 Estonian, 184 imported) and 30 turkey (imported) meat samples were studied. Of the isolates, 64 were C. jejuni, 4 C. coli, and 2 Campylobacter spp. Penner serotyping of 54 C. jejuni isolates revealed 11 different serotypes, and 22% of the isolates were nontypeable by the commercial antisera. The most common serotypes O:1,44; O:21, and O:55 accounted for 28%, 13%, and 13% of the isolates, respectively. Differences in serotype distribution were seen for chicken and turkey isolates. Genotypic characterization of all Campylobacter isolates (n=70) was performed by pulsed-field gel electrophoresis (PFGE). SmaI and KpnI yielded 29 and 34 PFGE types, respectively, revealing high diversity among isolates. The serotype distribution did not show an association with the origin of the sample, but the majority of the isolates sharing a similar PFGE genotype originated from one country. High levels of resistance to ciprofloxacin (66%), nalidixic acid (66%), tetracycline (44%), ampicillin (34%), and erythromycin (14%) were detected among the 70 Campylobacter isolates. The simultaneous resistance to two or three antimicrobial agents occurred in 60% of the isolates. The Campylobacter isolates from turkey meat had higher resistance to ampicillin, ciprofloxacin, nalidixic acid, and tetracycline than those from chicken meat. None of the chicken isolates were resistant to gentamicin, and no turkey isolates to erythromycin or gentamicin.

Animals↗
PubMed2004

Formation and stability of heterocyclic amines in a meat flavour model system. Effect of temperature, time and precursors.

A model system based on a commercial meat flavour was used to evaluate the formation of heterocyclic amines, simulating the application of this seasoning in household cooking. The effects of different treatments in both dry and aqueous conditions were studied. The lyophilized meat flavour extract was heated at temperatures ranging between 100 and 200 degrees C for times ranging from 10 min to 2 h. Similarly, an aqueous suspension of the extract was heated at 175 degrees C for 1, 2 and 3 h. Precursors of HAs, such as creatinine, glucose, and the amino acids glycine, alanine and phenylalanine were added to the meat extract and their effect was tested by heating the mixture at 200 degrees C for 30 min, when dry conditions were used, and at 175 degrees C for 2 h in wet systems. All conditions led to the formation of HAs, PhIP being the amine that was detected at the highest level of concentration in most model systems (i.e. 173 ng g(-1) at 200 degrees C, 30 min). Moreover, the addition of creatinine and amino acids to the meat extract flavour produced an important increase in IQ and MeIQx content.

Amines↗
PubMed2006

Fast differentiation of meats from fifteen animal species by liquid chromatography with electrochemical detection using copper nanoparticle plated electrodes.

A simple, rapid and reliable method based on high-performance liquid chromatography with electrochemical detection was developed to routinely differentiate among meat products from fifteen food animal species. Samples from cattle, pigs, goats, deer, horses, chickens, ducks, ostriches, salmon, cod, shrimp, crabs, scallops, bullfrogs and alligators each exhibited unique electrochemical profiles. Species-specific markers exhibited reproducible peak retention times with coefficients of variation less then 6% across different runs, body regions and subjects. The method requires no derivatization or extraction steps and may be applicable to fresh or cooked meats. Incubation of fresh beef, pork or chicken at room temperature for 24h or repeated freezing and thawing changed the intensity but not the pattern of species-specific peaks. In conclusion, this method appears suitable for rapid differentiation of meats from various food animal species and demonstrates the utility of electrochemical detection to supplement existing immunochemical and molecular biological methods. The possibility of using this method to detect adulteration and degradative changes of meat proteins is discussed.

Animals↗
PubMed2004

Prevalences of welfare-related lesions at post-mortem meat-inspection in Danish sows.

We investigated the prevalences and intercorrelations of all daily meat-inspection recordings at four Danish sow abattoirs in the year 2000 from 23,794 sows coming from 207 sow or farrow-to-finisher herds. The meat-inspection data were obtained from databases at the Danish Bacon and Meat Council (DBMC). Prevalences generally were low--but large herd-to-herd variations were seen. Despite low prevalences, many slaughtered sows had recordings which raise welfare concerns. Intercorrelations between the meat-inspection recordings were evaluated using exploratory factor analysis describing underlying latent factors related to health and welfare problems within herds.

Animal Husbandry↗
PubMed2004

Herd-related risk factors for decubital ulcers present at post-mortem meat-inspection of Danish sows.

We quantified risk factors for the prevalence of decubital ulcers (noted in meat-inspection records) in the shoulder region of Danish cull sows. The potential risk factors (herd-owner characteristics, production facilities and management) were obtained through telephone interviews based on a questionnaire. Meat-inspection records were obtained from the Danish Bacon and Meat Council (DBMC). The prevalence of decubital ulcers was investigated in 23,794 sows from 207 sow herds undergoing mandatory post-mortem meat-inspection at the four Danish abattoirs under the DBMC slaughtering sows in the year 2000. Three factors were associated with decreased herd prevalence of decubital ulcers in the mixed model: using one's own gilts for replacement, routinely using a hospital pen and production of pigs under certain welfare requirements. Two factors increased the prevalence: confined sows (stalled and tethered or tethered) and two persons working in the farrowing units instead of one.

Animal Husbandry↗