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PubMed2002

PCR detection of psychrotolerant clostridia associated with deep tissue spoilage of vacuum-packed chilled meats.

AIMS: To develop a practical molecular procedure that directly (without isolation) and specifically detects the presence of clostridia, which cause the deep tissue spoilage condition. METHODS AND RESULTS: A primer set was designed and a PCR amplification procedure developed to detect the presence of Clostridium algidicarnis and Cl. putrefaciens 16S rDNA gene fragments in meat. The procedure yielded amplicons of the expected size with homologous DNA templates, but failed to give PCR products with DNAs from 47 food clostridia and common meat spoilage micro-organisms. The minimum level of detection was 10(4) cfu g-1 for nonenriched meat samples. Based on the established specificity of these primers, as well as DNA sequencing of amplicons, the presence of Cl. algidicarnis and/or Cl. putrefaciens was confirmed in a swab sample taken from the cartilage of an ovine stifle joint, which on opening exhibited strong offensive odours. CONCLUSIONS: The developed method can be used for rapid detection of clostridia causing deep tissue spoilage in commercial vacuum packs. SIGNIFICANCE AND IMPACT OF THE STUDY: The paper reports practical procedures that can be used for rapid confirmation of the causative agents of deep tissue clostridial spoilage in commercial vacuum-packed chilled meats.

Animals↗
PubMed2001

Outbreaks of human trichinellosis caused by consumption of dog meat in China.

Dog meat has become an important source of Trichinella infection for humans in China. The first documented outbreak of human trichinellosis resulting from the consumption of dog meat occurred in China in 1974. Until 1999, the outbreaks with this source of infection occurred mostly in Northeast of China (81 cases in five outbreaks in Jilin and two in Liaoning), Beijing (six cases) and Henan provinces (two cases). The epidemiological surveys were performed in nine Provinces or Autonomous Regions of China among 19,662 dogs samples. Dogs trichinellosis prevalence ranged from 7% in Henan to 39.5% in Heilongjiang, with an overall prevalence of 21.1%. Based on random amplified polymorphic DNA fingerprint (RAPD), some dog isolates of Heilonjiang and Jilin provinces were recently identified as Trichinella nativa, suggesting that this parasite is widely distributed among dogs in Northeast of China, while Trichinella spiralis in swine appears to be a common parasite throughout China. Since the Trichinella larvae in dog meat is resistant to freezing, caution should be paid to the consumption of dog meat even if it had been frozen.

Animals↗
PubMed2001

Trichinellosis in farmed wild boar: meat inspection findings and seroprevalence.

A reflection of highly prevalent endemic wildlife trichinellosis is seen in wild boar farming in Finland. During the last five years, 0.7% (15/2265) of wild boars undergoing official meat inspection have been determined to be Trichinella-positive. These findings originate from six different farms. In Finland, T. spiralis and T. pseudospiralis have been discovered in meat inspection of wild boars. ELISA showed 11 out of 99 serum samples (11%) as having specific antibodies for T. spiralis crude antigen. Positive samples were from three out of the thirteen farms from which the sera were available. Most of the positive serum samples (8/11) originated from a farm where trichinellosis was also revealed in meat inspection, the other two seropositive farms were without previous Trichinella records. Over the last few decades, no reports have been made of human trichinellosis acquired in Finland. This indicates both efficient meat inspection as well as public awareness of high-risk foodstuff.

Animals↗
PubMed1991

[Meat consumption and serum cholesterol concentration].

In a representative cross-sectional study of the population of Basel, Switzerland (252 men, 281 women, mean age 48 [25-74] years), there was a significant association between the consumption of meat and sausages, determined from a questionnaire, and the total serum cholesterol concentration. In subjects who ate meat or sausages daily, the mean cholesterol concentration was 6.29 mmol/l (242 mg/dl) (95% confidence interval 6.06-6.52 mmol/l) for men, and 6.63 mmol/l (255 mg/dl) (95% confidence interval 6.35-6.91 mmol/l) for women. In subjects who consumed meat or sausages at most once per week, the mean cholesterol concentration was 5.66 mmol/l (218 mg/dl) (95% confidence interval 4.99-6.33 mmol/l) for men, and 5.33 mmol/l (205 mg/dl) (95% confidence interval 4.98-5.68 mmol/l) for women. The association remained significant (P less than 0.001) using multiple linear regression (taking age, sex, social grouping, body mass index and consumption of whole-grain bread, yoghurt or cottage cheese, eggs and alcohol as possible confounding factors). The HDL-cholesterol fraction was not influenced by consumption of meat and sausages. These results support the nutritional advice concerning, among other things, a reduction in the intake of animal fats.

Adult↗
PubMed1986

Determination of digestible and available amino acids in meat meal using conventional and caecectomized cockerels or chick growth assays.

1. The present study was designed to compare true digestible amino acid values for meat meal with available amino acid values. True digestible values were determined with a 48 h excreta collection assay using conventional (CONV) and caecectomized (CEC) cockerels. Available values for lysine, methionine and cystine were estimated by chick growth assays. 2. True digestibilities of all sixteen measured amino acids (expressed as a proportion of the total) were lower for CEC than for CONV cockerels, with the average difference being approximately 0.10. 3. Chick growth assays based on total weight gain indicated that the availabilities of amino acids expressed as a proportion of the total amino acids in meat meal were: 0.70 for lysine, 0.75 for methionine and 0.48 for cystine. Partitioning weight gains to reflect only growth attributable to supplemental crystalline amino acid or meat meal intake consistently yielded higher availability values than when total weight gains were used. 4. True digestibility values determined with CEC cockerels were in better agreement with chick available values than were true digestibility values determined with CONV cockerels. 5. The amounts of amino acids present in the caeca of meat meal-fed CONV cockerels at 48 h after feeding were small when compared with those levels voided in the excreta and those levels consumed in the feed. 6. Multiple regression analyses of excreta and caecal amino acid profiles at 12 and 48 h after feeding suggested that significant amounts of non-digested dietary amino acids flowed into the caeca and were subsequently metabolized by the caecal microflora.

Amino Acids↗
PubMed2003

Determinants of meat quality: tenderness.

Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. However, it is now becoming clear that variation in other factors such as the muscle fibre type composition and the buffering capacity of the muscle together with the breed and nutritional status of the animals may also contribute to the observed variation in meat tenderness.

Animals↗
PubMed2002

Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck.

1. For 25 years, the Muscovy duck has been selected for greater body weight at slaughter age, higher meat yield and lower fat content. The aim of this study was to analyse the effects of such selection on the biochemical and technological characteristics of duck meat. 2. A line which has been maintained without any selection since 1975 (control line) and a heavy line now commercialised (selected line) were reared under the same conditions. We compared growth performances, dressing and dissection yields and biochemical and technological characteristics of duck meat at 8, 10 and 12 weeks of age. 3. Our results showed that an indirect effect of selection was to increase the duck growth rate. At a given age, muscle weights and yields as well as carcase fat content were higher for selected ducks. In the selected line, muscle fibres were larger and the collagen content in muscles lower. 4. The Sartorius muscle in ducks from the selected line exhibited a higher percentage in numbers of white type IIb fibres to the detriment of red type IIa fibres. Its glycolytic enzyme activity was higher and its oxidative enzyme activity lower. 5. In breast muscle, selection decreased the rate of post-mortem decline in pH value, increased protein and mineral contents and decreased moisture. It did not affect fibre type, colour, haem pigment and lipid contents, collagen solubility or drip loss. 6. In conclusion, the effects of Muscovy duck selection on meat quality were relatively moderate.

Aging↗
PubMed2004

Immunomodulation by probiotic lactobacilli in layer- and meat-type chickens.

1. The aim of the experiments was to evaluate whether selected probiotic lactobacillus strains have different immunomodulating effects in layer- and meat-type strain chickens. 2. Humoral and cellular specific and non-specific immune responses were studied by experiments on cellular proliferation, entry and survival of Salmonella bacteria in gut and spleen leukocytes, immunoglobulin isotypes and specific immunoglobulin titres. 3. The effects of two different feeding regimes (short and continuous feeding) and doses for administration of lactobacilli were studied. 4. The lactobacillus strains that were evaluated showed modulating effects on the immune system of layer- and meat-type chickens. 5. In meat-type strain chickens the lactobacilli had a stimulating effect when the chickens were young (up to 3 weeks) and the dose was relatively high, whereas in layer-type chickens a lower effective dose and discontinuous administration was also effective. 6. Immunoprobiotic lactobacilli can have a positive effect on humoral and cellular immune responses in layer- and meat-type strain chickens, but the lactobacillus strain to be used, the age of the animals and effective dose of lactobacilli to be administered need to be optimised.

Animals↗
PubMed2005

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.

Animals↗
PubMed2006

The combined effects of alpha-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat.

1. The combined effects of dietary supplementation of vitamin E and enrofloxacin administration on the oxidative stability of turkey meat were assessed. 2. Enrofloxacin concentrations found in muscles and liver samples from turkeys receiving 200 g/kg of alpha-tocopheryl acetate plus 50 mg/kg of enrofloxacin without a withdrawal period were higher than those of samples administered with 50 mg/kg of enrofloxacin alone. Similarly, meat samples from turkeys receiving 50 mg/kg of enrofloxacin with withdrawal plus 200 mg/kg of alpha-tocopheryl acetate showed a significantly lower vitamin E accumulation than meat samples of the treatment with enrofloxacin without withdrawal plus vitamin E. 3. The results indicated an interaction between the antioxidant and the antibiotic in their effects on oxidation susceptibility and the abiotic safety of meat from turkeys fed on supplemented diets. A mutual stabilisation of both compounds by reducing the effects of free radicals or by affecting the absorption of the compounds is suggested.

Animal Feed↗
PubMed1989

Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability.

1. Broilers were fed on diets containing oxidised sunflower oil, sunflower oil and sunflower oil supplemented with alpha-tocopherol, butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT). 2. Oxidised oil caused a significant reduction in broiler body and carcase weights, whereas alpha-tocopherol and BHA/BHT supplementation improved growth. 3. Meat samples from these broilers were stored at 4 degrees C and -20 degrees C and their oxidative stability evaluated. Feeding oxidised oil to broilers resulted in meat that underwent rapid oxidative changes during refrigerated and frozen storage. 4. On the other hand, dietary alpha-tocopherol and BHA/BHT supplementation increased alpha-tocopherol and BHA/BHT concentrations in meat and significantly (P less than 0.05) improved the oxidative stability of meat during refrigerated and frozen storage.

Animals↗
PubMed1995

Effects of dietary sulphur-containing amino acids on performance and breast meat deposition of broiler chicks during the growing and finishing phases.

1. Two growth trials were performed to measure the effects of dietary methionine and cystine (SAA) on growth rate, food conversion efficiency and breast meat deposition in male broilers. 2. In experiment 1, broilers were grown on 6 experimental diets covering a range from 6.9 to 9.6 g SAA/kg. The diets were fed from 15 to 33 d of age. Similarly, in experiment 2, 6 diets containing 6.0 to 8.5 g SAA/kg were fed to finishing broilers 33 to 43 d of age. In each experiment 60 birds per treatment were processed, and carcase yield and breast meat percentage were determined. 3. Significant responses in weight gain, efficiency of food conversion and breast meat percentage were detected, which could be described well by exponential regression curves. Dietary SAA requirements to obtain maximum efficiency of food utilisation and maximum breast meat deposition were estimated to be about 9.0 g/kg from 15 to 33 d of age, and about 8.0 g/kg from 33 to 43 d of age. 4. Economic aspects were considered to calculate optimum SAA specifications from the results. In both trials, the dietary optimum of SAA was found to be higher for birds to be further processed than for birds to be marketed as whole carcases.

Animals↗
PubMed1997

Microstructure of white and dark turkey meat batters as affected by pH.

1. The effect of increasing the pH (4.5 to 7.5) of white and dark comminuted turkey meat on the microstructure of cooked batters was studied. 2. Both scanning and transmission electron micrographs revealed that low pH caused the formation of a dense aggregated gel matrix while increasing the pH resulted in more open structures. 3. At pH 7.5 both the white and dark meat exhibited superior water holding capacity (both raw and cooked) compared to the low pH treatments; all adjusted to 14% protein. 4. The high pH also resulted in a higher gel strength, while the low pH (4.5) produced a soft and crumbly texture. As pH was raised, gel strength gradually increased reaching a maximum at pH 7.5. Decreasing the pH resulted in lighter meat batters in both the white and dark turkey meat. 5. Muscle fibre microstructure appeared to be better preserved at the low pH treatments.

Animals↗
PubMed1998

Quantitative biomechanical analysis of wrist motion in bone-trimming jobs in the meat packing industry.

This study was motivated by the serious impact that cumulative trauma disorders (CTDs) of the upper extremities have on the meat packing industry. To date, no quantitative data have been gathered on the kinematics of hand and wrist motion required in bone-trimming jobs in the red-meat packing industry and how these motions are related to the risk of CTDs. The wrist motion of bone-trimming workers from a medium-sized plant was measured, and the kinematic data were compared to manufacturing industry's preliminary wrist motion benchmarks from industrial workers who performed hand-intensive, repetitive work in jobs that were of low and high risk of hand/wrist CTDs. Results of this comparison show that numerous wrist motion variables in both the left and right hands of bone-trimming workers are in the high-risk category. This quantitative analysis provides biomechanical support for the high incidence of CTDs in the meat packing industry. The research reported in this paper established a preliminary database of wrist and hand kinematics required in bone-trimming jobs in the red-meat packing industry. This kinematic database could augment the industry's efforts to reduce the severity and cost of CTDs. Ergonomics practitioners in the industry could use the kinematic methods employed in this research to assess the CTD risk of jobs that require repetitious, hand-intensive work.

Biomechanical Phenomena↗
PubMed2002

Absorption of creatine supplied as a drink, in meat or in solid form.

We examined the plasma concentration curve obtained over 6 h after the ingestion of 2 g of creatine (Cr) (equivalent to 2.3 g Cr x H2O) contained in meat or in solution in five non-users of creatine supplements. Peak plasma creatine concentration was lower after the ingestion of meat but was maintained close to this for a longer period. Measurements of the area under the plasma concentration curve indicated approximate bioequivalence of creatine contained in meat with the same dose supplied in a solution. In a separate study, we examined the plasma concentration time curve after ingestion of solid Cr x H2O. Creatine ingested as a lozenge (crushed in the mouth and swallowed) or as a crystalline suspension in ice cold water resulted in a 20% lower peak concentration and 30-35% smaller area under the plasma creatine concentration curve than the same dose administered in solution. Despite a possibly lower bioavailability, 2.3 g Cr x H2O supplied in either solid form was nonetheless sufficient to raise the plasma concentration five- to six-fold in individuals with a mean body mass of 75.6 kg. We conclude that creatine administered as meat or in solid form is readily absorbed but may result in slightly lower peak concentrations than when the same dose is ingested as a solution.

Adult↗
PubMed2000

Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods.

The presence of tetrahydro-beta-carbolines and beta-carbolines was studied in raw, cooked and smoked fish and meat. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) usually was the major beta-carboline found, whereas 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) appeared in smoked and 'well done' cooked samples. THCA was detected in raw fish (nd-2.52 micrograms/g), cooked fish (nd-6.43 micrograms/g), cooked meats (nd-0.036 microgram/g), smoked fish (0.19-0.67 microgram/g) and smoked meats (0.02-1.1 micrograms/g). Smoked and cooked samples contained higher amounts of THCA and MTCA than raw products. Deep cooking of fish and meat increased both THCA and MTCA, and this was accompanied by the formation of more beta-carbolines, norharman and harman. The tetrahydro-beta-carbolines THCA and MTCA were chemical precursors of the co-mutagens norharman and harman during cooking. These and previous results confirm that foods are an important source of beta-carbolines in humans.

Animals↗
PubMed2001

Tetracycline residues in meat and bone meals. Part 1: methodology and examination of field samples.

The incidence of tetracycline residues in commercially available samples of meat meals and meat and bone meals was investigated. Four different methods were used on each of the 87 samples from nine different rendering plants in Germany: examination using a screening fluorescence test; examination by high performance liquid chromatography analysis using three different extraction procedures (succinate buffer, hydrochloric acid, hydrochloric acid after sedimentation of bone particles). Tetracyclines were found in 100% of the samples by one or more of the extraction procedures. The highest concentrations found in meat meals were 2048 microgkg(-1), 1393 microgkg(-1) and 608 microgkg(-1) for oxytetracycline, tetracycline and chlortetracycline, respectively. In meat and bone meals the highest concentrations were 2295 microg oxytetracycline kg(-1) 848 microg tetracycline kg(-1) and 1274 microg chlortetracycline kg(-1). The extraction after sedimentation was the most effective of the applied extraction procedures and exposed the highest total tetracycline concentrations. The results of this investigation showed that considerable amounts of tetracyclines have to be expected in field samples. Further research has to be done on the heat stability of bound tetracycline residues.

Animal Feed↗
PubMed2003

Identification of extractable substances from rubber nettings used to package meat products.

Ten meat nettings were sampled from four different suppliers in the Netherlands. These meat nettings consisted both of natural rubber and of vegetable fibres. Nitrosamines were extractable up to 2 mg x kg(-1) netting, the nitrosamine being N-nitrosodibenzylamine. The nitrosatable substances found were precursors of N-nitrosodimethylamine and N-nitrosodibenzylamine and were extracted up to 0.4 mg x kg(-1) nettings. Considering the ratio of meat netting and foodstuff, the extractable amount of nitrosamines and nitrosatable substances does not raise concern for public health. The meat nettings were also screened for other potential migrants. Extractable amounts of several alkanes, alkenes, acids, antioxidants, plasticizers and sterols were found. Several of these extracted substances are not allowed in the Netherlands, although some are authorized in other countries. Several substances, however, have not been evaluated for use in food-contact materials and therefore the possible risk to public health is unknown.

Animals↗