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PubMed1988

Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products.

Ninety-four strains of lactic acid bacteria isolated from refrigerated, prepacked meat and meat products were together with 59 reference strains of Brochothrix, Lactobacillus, Leuconostoc, Pediococcus and Streptococcus phenotypically classified, using 96 unit characters. Data were examined using Simple Matching (SSM) or Jaccard coefficient (SJ), and unweighted pair group algorithm with arithmetic averages. Twenty-three clusters with two or more members were defined at the 84% SSM-similarity level which corresponded to the SJ-similarity level of 61%. Based on SSM, most field strains were included in nine clusters, and with three unsignificant exceptions these contained no reference strains. The field clusters were designated Carnobacterium piscicola (cluster 1; 5% of field isolates), Carnobacterium divergens (cluster 2; 9% of field isolates), Leuconostoc (cluster 9; 18% of field isolates) and Lactobacillus (cluster 4, 10, 11, 12, 13 and 14; together 60% of field isolates). The Lactobacillus clusters had many features in common with cluster II of Shaw & Harding (1984). Phenotypical characteristics of major clusters are given. The SSM and SJ based classifications basically coincided for the field strains; the exception was cluster 4 which now were split in two parts. Fourteen clusters were made up of mainly reference strains (SSM). Most of them included more than one type strain on species level; exceptions were Brochothrix thermosphacta (cluster 3), Lactobacillus salivarius (cluster 17) and Leuconostoc mesenteroides (cluster 18). Several rearrangements were seen amongst the clusters of the reference strains when SJ, instead of SSM, was used for clustering.

Food Microbiology↗
PubMed1991

Pre-column derivatization of sulfa drugs with fluorescamine and high-performance liquid chromatographic determination at their residual levels in meat and meat products.

A rapid, sensitive and selective high-performance liquid chromatographic method is described for simultaneous determination of eight sulfa drugs in meat and meat products using pre-column derivatization with fluorescamine. The drugs are sulfisomidine, sulfadiazine, sulfamerazine, sulfadimidine, sulfamonomethoxine, sulfamethoxazole, sulfadimethoxine and sulfaquinoxaline. The method includes blender extraction of 3-g samples with chloroform, partition with 3 M hydrochloric acid, derivatization with fluorescamine at pH 3.0 and subsequent high-performance liquid chromatographic analysis on a C18 column with fluorescence detection at an excitation wavelength of 405 nm and an emission wavelength of 495 nm. The drugs were separated with a mobile phase of acetonitrile-2% acetic acid (3:5) at 55 degrees C. The average recovery from samples fortified at 0.1 ng/g was 92.6% with a coefficient of variation of 6.2%. The detection limit was 0.01 ng/g for sulfaquinoxaline and 0.005 ng/g for the other seven drugs. The method was field-tested in a survey of 37 samples including beef (five), pork (seven), chicken (seven), ham (five), sausage (eight), bacon (two) and roast beef (three). Sulfadimidine was detected in one pork sample at the level of 0.295 ng/g and in ham at 0.178 ng/g.

Animals↗
PubMed1989

Gas chromatographic determination of nicotinamide in meats and meat products as 3-cyanopyridine.

The determination of nicotinamide as 3-cyanopyridine after dehydration by heptafluorobutyric anhydride (HFB) was performed by gas-liquid chromatography (GLC) with flame ionization detection (GLC-FID) and a column of 5% OV-17 on Chromosorb W AW DMCS at 130 degrees C. Determination was possible with 3-100 micrograms of the dehydrated reaction mixture. The procedure for determining nicotinamide in various meats and meat products involves direct analysis by GLC-FID without a clean-up stage; the detection limit is 5 ppm and the recovery ranged from 93.4 to 104.6% (average 98.0%). Various possible interferents in the samples did not interfere in the production or determination of 3-cyanopyridine. The procedure is suitable for routine use. The dehydrated derivative of nicotinamide was confirmed as 3-cyanopyridine by combined gas chromatography-mass spectrometry and infrared spectrometry.

Chromatography, Gas↗
PubMed1998

Bifidobacteria as indicators of faecal contamination in meat and meat products: detection, determination of origin and comparison with Escherichia coli.

Faecal contamination of meat and meat products and its origin, whether human or animal, was determined by using the presence of bifidobacteria as an indicator. Enrichment of samples in Beerens liquid selective medium was followed by spreading onto Columbia agar containing paromomycin. In comparison with the detection of Escherichia coli (E. coli) the following results were obtained from 50 samples: E. coli. +; Bifidobacterium. +: 38; E. coli -; Bifidobacterium -: 9; E. coli, +; Bifidobacterium. -: 2; E. coli, -; Bifidobacterium. +: 1. From 39 positives samples, 50 strains of bifidobacteria were isolated. Two were of human origin, 48 of animal origin.

Animals↗
PubMed2003

Implementation of chemometrics for quality control and authentication of meat and meat products.

Multivariate analysis has been established as a very powerful and effective tool in classifying and grouping individual products. Principal Component Analysis, Canonical analysis, Cluster and Partial Least Squares were found to be indispensable for classifying food products according to variety and/or geographical origin. Meat and meat products were correctly classified for authentication purposes to various groups following instrumental and/or sensory analyses.

Animals↗
PubMed2005

Prevalence and characterization of class 1 and class 2 integrons in Escherichia coli isolated from meat and meat products of Norwegian origin.

OBJECTIVES: The aim of the study was to investigate the prevalence of integrons and to characterize inserted gene cassettes in Escherichia coli isolated from meat and meat products of Norwegian origin. METHODS: The strains investigated (n = 241 resistant out of 944 investigated) were collected within the frame of the Norwegian monitoring programme for antimicrobial resistance in bacteria from feed, food and animals (NORM-VET) during the years 2000-2003. PCR and DNA sequencing were used for detection of the integrase genes and gene cassettes within the integrons. RESULTS: Integrons were detected in 43 (18%) of the 241 resistant isolates. Class 1 integrons were detected in 29 (12%) strains and class 2 integrons were detected in 14 (6%) strains. Ten different gene cassettes were detected: dfrA1, dfr2a, dfrA12, aadA1, aadA2, catB2, oxa-30, sat, sat1 and orfF. The dfrA1 + aadA1 combination was the most prevalent cassette combination, detected in 12 of 29 class 1 integrons. Twelve (of 14) class 2 integrons contained a cassette area consistent with that on Tn7, the remaining two contained the cassettes sat + sat1 + aadA1. Nearly one-third of the class 1 integrons (9 of 29) lacked the sul1 gene. Ten gene cassettes (one dfr2a, two catB2 and seven aadA1) were expressed at levels below breakpoint values normally used to classify strains as resistant. CONCLUSIONS: Integrons of class 1 or 2 were present in approximately 18% of the resistant E. coli strains investigated. Certain cassette combinations in class 1 integrons seem to be more widespread than others, like the dfrA1 + aadA1. Low-level expression of antimicrobial resistance, caused by the expression of certain gene cassettes in some integrons represents an obstacle in classifying strains as susceptible or resistant.

DNA Transposable Elements↗
PubMedDate not supplied

Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study.

A colorimetric method for the determination of hydroxyproline as a measure of collagen in meat and meat products has been collaboratively studied in 18 laboratories. The method includes hydrolysis with sulfuric acid, oxidation with chloramine-T, and formation of a reddish purple complex with 4-dimethylaminobenzaldehyde. Five frozen and 3 freeze-dried samples were tested, ranging in content from 0.11 to 0.88% and from 0.39 to 4.0% hydroxyproline, respectively. The mean values of 2 identical samples were 0.245 and 0.251%. The average recovery from a spiked sample was 96.1%. The hydroxyproline content of a known sample (a mixture of 2 samples in the ratio 5:2) was calculated to 1.42%, which agrees well with the analytical result, 1.40%. In comparison with other collaborative studies, based on the ISO analytical method, the repeatability and reproducibility of this method agree well with the other results. This method was accepted as an official NMKL method by all national Committees, and has been adopted official first action by AOAC as an NMKL-AOAC method.

Animals↗
PubMedDate not supplied

Determination of total lipid and lipid subclasses in meat and meat products.

Current interest in physiological and nutritional activities of the sterol, polyunsaturated fatty acid, and polar lipid fractions of meats and other foods indicates that analytical methods for lipids should be evaluated on their ability to recover and quantitate these classes. Current methods of lipid isolation furnish an extract that is dependent on the solvent(s) used, the type of food material, the temperature of extraction, and the relative proportions of the lipid classes present. Extraction with ethers or other relatively nonpolar solvents removes principally the neutral fats and nonpolar lipids. For an approximation of the crude fat content, such extraction is often sufficient, because the nonpolar fraction generally constitutes over 90% of the total lipids present. The polar lipids include the biochemically important (omega-3) and (omega-6) polyunsaturated fatty acid classes; thus, the method of lipid extraction of food products becomes relevant for a more complete and valuable characterization of their nutritional value. The various methods of lipid determination for meat products are examined for their total recovery of these important lipid groups. A sequential extraction in conjunction with subsequent analytical methods is recommended.

Animals↗
PubMedDate not supplied

[Salmonella infection of meat and meat products].

The paper concerns the results of studying the frequency and degree of infection with Salmonella of diverse meat products including sausage ones. It was established that 10.2 +/- 2.1 % of samples taken from the organs of normal animals for slaughter were infected with Salmonella belonging to 9 serotypes. The most probable number per 1000 g (mpn/1000 g) was 10.5- greater than 322. Analysis of meat products in the course of manufacturing boiled sausage products demonstrated that Salmonella-infected were 44.2 +/- 8.5 % samples (mpn/1000 g 10.5- 92), taken from the starting raw material, 76.3 +/- 6.6 % samples (mpn/1000 g 10- greater than 322) from stuffing, 80.0 +/- 11.1% samples (mpn/1000 g 10.5- 69) from sausages after frying, 6.8 + +3.75 % samples (mpn/1000 g 22-72) from finished sausage. A total of 15 serotypes of Salmonella were detected in the course of study.

Animals↗
PubMed1976

Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.

Volatile sulfur compounds from 3 samples of boiled meat (Longissimus dorsi and shoulder meat) have been isolated, separated from the whole flavour complex by mercuric chloride precipitation, regenerated, and examined by gas chromatography. Identification has been carried through by determining Kovats-indices on 4 gas chromatographic columns of different polarity. 29 sulfur compounds have been identified with high certainty, 10 tentitatively. Among 17 thiols, 8 sulfides, 7 disulfides and trisulfides, and 7 heterocyclic compounds only 11 substances have been described previously in literature. The number of mercaptans especially exceeds hitherto knowledge.

Hot Temperature↗
PubMed1995

Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 degrees C.

Strains of Gram-positive (Carnobacterium piscicola, Leuconostoc mesenteroides subsp. mesenteroides, Brochothrix thermosphacta) and Gram-negative (Pseudomonas fragi and Hafnia alvei) bacteria isolated from minced lamb packaged under a modified atmosphere were cultivated in a meat (lamb) juice at 4 degrees C. Carbohydrates were catabolised in the order glucose > glucose 6-phosphate during the development of the population. Under an atmosphere enriched with carbon dioxide the Gram-negative portion of the population was suppressed during the exponential phase but H. alvei became the dominant organism towards the end of a protracted stationary phase of growth. With the aerobic atmosphere P. fragi catabolised creatine and became the dominant species in the stationary phase. The inability of C. piscicola to catabolise glucose 6-phosphate was reflected in its population being smaller than those of the other Gram-positive organisms (C. piscicola < L. mesenteroides subsp. mesenteroides < B. thermosphacta). During the stationary phase of growth, indigenous L-lactic acid and the D-isomer produced by leuconostocs were oxidised to acetic acid by the Gram-positive flora under an atmosphere enriched with carbon dioxide. These oxidations, which occurred after depletion of glucose, were supported by the oxygen in the system. D-Lactic and acetic acid appeared to be possible parameters for the estimation of the microbiological quality of packaged meat.

Acetates↗
PubMed2000

Direct and highly species-specific detection of pork meat and fat in meat products by PCR amplification of mitochondrial DNA.

Highly species-specific primers for pork D-loop mtDNA have been designed. Use of these and restrictive PCR amplification conditions has improved a reliable and rapid method for detecting a PCR-amplified 531 bp band from pork. It has been proved useful for detecting both pork meat and fat in meat mixtures, including those dry-cured and heated by cooking. Absence of response in PCR-amplified samples or mixtures from bovine, ovine, chicken, and human was also demonstrated. Furthermore, wild boar and pork samples can be also easily distinguished by a simple AvaII restriction analysis.

Animals↗
PubMed1986

Availability of lysine in meat meal, meat and bone meal and blood meal as determined by the slope-ratio assay with growing pigs, rats and chicks and by chemical techniques.

1. The availability of lysine in four meat meals (MMs), four meat and bone meals (MBMs) and two blood meals was determined using the slope-ratio assay with growing pigs, rats and chicks and with two chemical techniques. 2. The availability of lysine (proportion of total) in the eight MMs or MBMs ranged from 0.48 to 0.88 for pigs, from 0.49 to 0.88 for rats and from 0.68 to 0.88 for chicks. There was no apparent relation between the availability estimates for pigs, rats and chicks for the individual meals. 3. For the two blood meals, availability estimates were 1.03 and 1.13 for pigs, 0.81 and 0.80 for rats and 1.07 and 1.02 for chicks. 4. Values for the indirect and direct 1-fluoro-2,4-dinitrobenzene-'available'-lysine assays ranged from 0.77 to 0.88 and 0.78 to 0.93 respectively for the eight MMs and MBMs. There appeared to be no relation between these values and the pig estimates.

Animal Feed↗
PubMed1989

Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat-spinach mixtures by anaemic and non-anaemic rats.

1. Bioavailability of Fe from beef, spinach (Spinacea oleracea L.) and their mixtures was studied using anaemic and non-anaemic rats by haemoglobin regeneration efficiency (HRE) and apparent Fe absorption in two trials. 2. The initial haemoglobin levels of severely anaemic, mildly anaemic and non-anaemic rats were 63, 88 and 113 g/l, respectively. The Fe level in diets was about 30 mg/kg. All other nutrients equalled or exceeded the requirement of the growing rat. 3. The spinach Fe was well utilized by the rats with average HRE of 0.41, 0.53 and 0.36, and apparent Fe absorptions averaging 0.48, 0.59 and 0.37 for the severely anaemic, mildly anaemic and non-anaemic animals respectively. 4. Beef Fe was efficiently used by rats as reported by others. Average HRE were 0.42, 0.51 and 0.44, and average apparent Fe absorptions were 0.44, 0.47 and 0.46 for the severely anaemic, mildly anaemic and non-anaemic rats respectively. 5. When the percentage of meat Fe was increased from 0 to 25, 50, 75 or 100 of the dietary Fe, HRE and apparent Fe absorption were not increased significantly. A meat enhancement effect on total Fe absorption, reported by others for non-haem-Fe, did not occur in the present experiment. 6. Negative correlation coefficients between initial haemoglobin and HRE (r -0.79), and initial haemoglobin and apparent Fe absorption (r -0.73) were seen with the rats fed on dietary Fe from FeSO4.7H2O. This was not seen with the rats fed on dietary Fe from beef or spinach. 7. The Fe absorption pattern for the different Fe sources is evidence for a third Fe pool, a pool made up of highly soluble inorganic Fe salt, in addition to haem-Fe and non-haem-Fe complex pools. FeSO4.7H2O is not in the same gastrointestinal pool as non-haem-Fe complex such as spinach Fe. A suggested mechanism of absorption is discussed.

Absorption↗
PubMed2003

Performance, carcass characteristics, meat quality and plasma constituents of meat type drakes fed diets containing different levels of lysine with or without a microbial phytase.

This experiment was conducted to study growth performance, carcass characteristics, meat quality and plasma constituents of Campbell drakes fed diets containing different levels of lysine with or without a microbial phytase. Basal vegetable duck all-mash diets were fed during the growing (1-35 d of age), and finishing period (36-56 d of age) and were formulated to contain 0.90% and 0.73% lysine (negative control), respectively. These diets were supplemented or not with L-lysine HCl, which resulted in a dietary lysine level of 0.90, 0.95, 1.01 and 1.06% and 0.73, 0.80, 0.87 and 0.94%, during the growing and finishing period, respectively. Furthermore, the diets were fed with or without 600 FTU phytase (Natuphos) except for those containing 1.06 and 0.94% lysine during the growing and finishing period, respectively (positive control). A lysine level of 1.01/0.87% in the growing/finishing diet significantly increased BWG and improved FCR of drakes by 2.1 and 1.8%, respectively. Phytase significantly increased BWG by 2.1% and 3.5% after feeding the basal diet and 1.01/0.87% lysine, respectively. Also, FCR was significantly improved by 2.2 and 1.8% of groups fed 0.95/0.80, and 1.01/0.87% lysine, respectively. Phytase as an independent variable increased BWG by 1.8, and improved FCR by 1.0%. Lysine and/or phytase did not affect carcass yield, and meat quality treats as well as plasma constituents of drakes. However, lysine level at 0.95/0.80% and 1.01/0.87% significantly decreased abdominal fat deposition compared to either the negative or the positive control. In conclusion, a lysine level of 1.01/0.87% in the growing/finishing diets for drakes is adequate. After phytase supplementation of the basal diet the BWG at a lysine level of 0.90/0.73% were similar to the positive control (1.06/0.94% lysine). However, the best FCR was obtained after feeding diets containing 1.01/0.87% lysine supplemented with phytase.

6-Phytase↗
PubMed1997

Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meat.

Biochemical characteristics of spent fowl meat injected with calcium chloride or sodium chloride were evaluated. Hot-boned breast fillets were injected to 10% (wt/wt) with 0.3 M CaCl2 or 0.6 M NaCl, tumbled, and aged 24 h. Tumbling was conducted at 20 C, -635 mm Hg, 20 rpm for 1 h. Hot-boned and cold-boned (24 h) fillets were used as controls. One fillet from each carcass was baked and sheared with an Allo-Kramer cell, whereas the other fillet was used for biochemical analysis. Shear values indicated that both CaCl2- and NaCl-treated samples had significantly (P < 0.05) lower shear values than hot-boned controls but were similar (P > 0.05) to cold-boned samples. The CaCl2 injection treatment significantly elevated (P < 0.05) the tissue calcium content compared to all other treatments. There was no significant difference in heat-stable collagen content (P > 0.05) among all treatments, which indicated that CaCl2 or NaCl did not contribute to meat tenderness through degradative changes in collagen. Calpain data indicated that mu-calpain had disappeared by 24 h aging in all treatments. The m-calpain activity was significantly lower (P < 0.05) in samples treated with CaCl2 than in the other samples. The NaCl-treated samples had m-calpain activity similar (P > 0.05) to that of hot-boned controls. Sarcomeres of CaCl2-treated samples were significantly shorter (P < 0.05) than those of cold-boned controls, were similar (P > 0.05) to those of hot-boned controls, and were shorter than those of NaCl-treated muscles. The sarcomere length and calpain data suggest that CaCl2 tenderized fillets by ionic strength and calcium-specific effects (possibly a proteolytic action), whereas the NaCl solution tenderized by ionic strength effect at a similar conductivity level to that of the CaCl2 solution.

Animals↗
PubMed1994

An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces.

An in-vitro model of the lactic acid decontamination (LAD) of meat is described. As LAD is a disinfection rather than a preservation process the model is based on the inactivation kinetics of bacteria in a suspension of pork skin. The model takes account of interfering factors present in nature, such as microbial interactions, leaching of organic material from the meat surfaces and buffering activity.

Animals↗
PubMed1962

Further studies on staphylococci in meats. IV. The bacteriophage pattern and antibiotic sensitivity of isolates from nonfrozen meats.

Of 272 isolates of Staphylococcus aureus recovered from 173 samples of 10 market meats from 27 stores, 173 (63.2%) were phage typable, employing 28 phages. Sixty per cent of the phage-typable strains belonged to group III, followed by 14.5% to mixed groups I and III, 10.4% to Group I, 8.7% to all mixed groups, 4.6% to group II, and 1.7% to group IV. The most commonly recovered patterns were 83, 53/83, and other similar combinations of 53. The nonpigmented strains which did not have bound coagulase were less phage sensitive than the pigmented strains having bound coagulase. None of the isolates were resistant to novobiocin, kanamycin, chloramphenicol, and erythromycin. Twenty-three per cent were resistant to streptomycin, 17% to ristocetin, 11% to penicillin, and 4.4% to chlortetracycline. The phage types are compared to those of other food and human isolates and found not to differ too greatly. Their possible origins into the meats are discussed.

Anti-Bacterial Agents↗