Meat Science

Mon, 09/14/2020 - 06:09
Author(s): L.C. Eastwood, T.M. Taylor, J.W. Savell, K.B. Gehring, A.N. Arnold Effect of various antimicrobial interventions on pork carcass cuts – skin-on and skinless, non-chilled and chilled – was studied. Carcass pieces were inoculated with Salmonella enterica, Shiga toxin-producing Escherichia coli (STEC), Escherichia coli pathogen surrogates or Campylobacter spp. Inoculated pieces were...
Sat, 09/12/2020 - 06:14
Author(s): Denes K.A. Rosario, Yhan S. Mutz, Vinicius S. Castro, Patricia C. Bernardes, Andreja Rajkovic, Carlos A. Conte-Junior This study aimed to test the effect of UV-C light (0.01–0.64 J/cm2) (UV) and lactic acid (0.1–12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color,...
Sun, 08/16/2020 - 06:08
Author(s): Sandra da Silva, Karim Farag This study assessed the effectiveness of steam vacuum and carcass wash in decontaminating lamb carcasses by measuring Enterobacteriaceae, total viable counts (TVC), and visible contamination. In addition, different levels of fleece cleanliness and different line speeds were evaluated for each group. The sampling covered four groups: i) control, ii) steam...
Wed, 08/05/2020 - 06:08
Author(s): R. Cava, N. Higuero, L. Ladero The effects of high hydrostatic pressure (HHP) processing (600 MPa, 8 min, 16 °C) and storage temperature (4 °C and 18 °C) on experimentally inoculated Listeria monocytogenes (L. monocytogenes), mesophilic aerobic plate counts (APC) and yeast and mould (YM) populations in Iberian dry-cured “salchichón” (DCS) and dry-cured loin (DCL) during 120 days of...
Sun, 07/12/2020 - 06:07
Author(s): E.L. Shebs-Maurine, E.S. Torres, Y. Yeh-Parker, A.S. de Mello According to the United States Food and Drug Administration (FDA) agency, bacteriophage solutions targeting the serotype O157:H7 are Generally Recognized as Safe (GRAS) to control STEC during beef processing. However, outbreaks involving the “Big Six” STEC increased the industry concern about those serotypes. The objective...
Sun, 05/17/2020 - 03:30
Author(s): Pengcheng Dong, Tongtong Xiao, George-John E. Nychas, Yimin Zhang, Lixian Zhu, Xin Luo In order to investigate the prevalence, O serogroup, virulence genes and antibiotic resistance of Shiga toxin-producing Escherichia coli (STEC) in two beef plants in China, a total of 600 samples collected from 6 sites (feces, hide, pre-evisceration carcasses, post-washing carcasses, chilled...
Fri, 05/08/2020 - 03:32
Author(s): N. Demaître, I. Van Damme, L. De Zutter, A.H. Geeraerd, G. Rasschaert, K. De Reu In this study, we investigated the prevalence and location of Listeria monocytogenes and indicator bacteria on beef and pig carcasses after slaughter. Carcasses were sampled thoroughly, covering eight and nine carcass sites, respectively. For each sample, detection and enumeration of Listeria was performed...
Sun, 04/26/2020 - 03:28
Author(s): Tobias Abel, Annika Boulaaba, Karolina Lis, Amir Abdulmawjood, Madeleine Plötz, André Becker This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated with three strains of L. monocytogenes and...
Mon, 03/23/2020 - 03:23
Author(s): Cristina Serra-Castelló, Anna Jofré, Margarita Garriga, Sara Bover-Cid Dry-cured ham is a shelf stable product that can be contaminated with Listeria monocytogenes due to post-processing operations, compromising the compliance of zero tolerance policies (e.g. US Listeria rule). The present study quantifies the behavior of L. monocytogenes in sliced Spanish dry-cured ham of different...
Wed, 03/11/2020 - 03:21
Author(s): Hwan Hee Yu, Ye Ji Song, Yeon Jin Kim, Hee Young Lee, Yun-Sang Choi, Na-Kyoung Lee, Hyun-Dong Paik This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and...
Sun, 03/01/2020 - 03:22
Author(s): Jina Han, Xin Luo, Yining Zhang, Lixian Zhu, Yanwei Mao, Pengcheng Dong, Xiaoyin Yang, Rongrong Liang, David L. Hopkins, Yimin ZhangAbstract: This experiment investigated the effect on bacteria reduction of beef carcasses by spraying with 2%, 3%, 4% lactic acid or 200 ppm, 300 ppm, 400 ppm peroxyacetic acid before and during chilling, with water spraying as the control. High-throughput...
Fri, 02/14/2020 - 03:21
Author(s): Demetris Kafouris, Andri Koukkidou, Eftychia Christou, Militsa Hadjigeorgiou, Stelios YiannopoulosAbstractThe study highlights the investigation of the presence of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat products and charcoal grilled meat. Specifically, the levels of benzo(a)anthracene (BaA), chrysene (Chr), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (...
Fri, 02/14/2020 - 03:21
Author(s): Mario Estévez, Pierre-André Geraert, Rui Liu, Josué Delgado, Yves Mercier, Wangang ZhangAbstractAdvances in food science ineludibly require a profound study of food chemistry fundamentals. Consequently, we need to explore the environment where life and all underlying biological processes occur: the molecular level. The progress made in the last few years in relation to meat protein...
Fri, 02/07/2020 - 03:41
Author(s): Tânia Cordeiro, Olga Viegas, Marta Silva, Zita E. Martins, Iva Fernandes, Isabel M.L.P.V.O. Ferreira, Olívia Pinho, Nuno Mateus, Conceição CalhauAbstractThe effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated.PAH were assayed using acetonitrile based-extraction and high-...
Wed, 02/05/2020 - 03:23
Author(s): Luana Aparecida Sales, Lorena Mendes Rodrigues, Douglas Roberto Guimarães Silva, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes RamosAbstractThis study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and...
Mon, 01/27/2020 - 03:22
Author(s): Tooraj Mehdizadeh, Hossein Tajik, Ali Mojaddar Langroodi, Rahim Molaei, Alireza MahmoudianAbstractThe aim of the current study was to investigate the effects of pomegranate peel extract (PPE) and chitosan-starch (CH-S) composite film incorporated with Thymus kotschyanus essential oil (TEO) on the shelf-life of beef during storage period of 21 days at 4 °C. The physico-mechanical...
Mon, 01/20/2020 - 03:27
Author(s): N. Higuero, I. Moreno, G. Lavado, M.C. Vidal-Aragón, R. CavaAbstractFour batches of Iberian dry-cured loins were manufactured with reduced ingoing amounts of both nitrate and nitrate: 150 mg/kg, 75 mg/kg, 37.5 mg/kg and 0 mg/kg. The effect of reducing or removing nitrate and nitrite and time of drying on physicochemical parameters (moisture, pH, water activity, chloride and residual...
Wed, 01/15/2020 - 03:20
Author(s): Min Zhang, Lichao He, Chengliang Li, Fan Yang, Shiling Zhao, Yanhui Liang, Guofeng JinAbstractThis study investigated the effect of irradiation (0, 3, 5 or 7 kGy) on the tenderness changes of pork during storage at 4 °C for two weeks by determining the total carbonyl, sulfhydryl groups, peptidomic profiles, Warner-Bratzler (WB) shear force value and by gel electrophoresis (SDS-PAGE)...
Wed, 12/18/2019 - 03:37
Author(s): Gabriela Maia Danielski, Pedro Henrique Imazaki, Caroline Maria de Andrade Cavalari, Georges Daube, Antoine Clinquart, Renata Ernlund Freitas de MacedoAbstractThe bioprotective effects of Carnobacterium maltaromaticum (CM) strains were assessed in vitro and in sliced cooked ham. CM strains were tested in vitro against Listeria monocytogenes (LM), Escherichia coli O157:H7 (EC) and...
Sat, 11/30/2019 - 03:23
Author(s): Paula A. Gonzalez-Rivas, Surinder S. Chauhan, Minh Ha, Narelle Fegan, Frank R. Dunshea, Robyn D. WarnerAbstractHeat stress is one of the most stressful events in the life of livestock with harmful consequences for animal health, productivity and product quality. Ruminants, pigs and poultry are susceptible to heat stress due to their rapid metabolic rate and growth, high level of...
Fri, 11/29/2019 - 03:17
Author(s): E.L. Shebs, M.J. Lukov, F.M. Giotto, E.S. Torres, A.S. de MelloAbstractAfter High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef contaminated with STEC O157:H7 to evaluate the efficiency of...
Sat, 11/23/2019 - 03:22
Author(s): Anna D. Kononiuk, Małgorzata KarwowskaAbstractThis study determines the possibility of using freeze-dried acid whey as an alternative to nitrate/nitrite in fermented sausages made from fallow deer meat. The study compared the parameters related to food safety as well as the content of biogenic amines (BAs) in the sausages made from beef meat and fallow deer meat. The results showed...
Wed, 11/13/2019 - 03:21
Author(s): Ayhan Duran, Halil Ibrahim KahveAbstractBeef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan...
Fri, 10/25/2019 - 03:29
Author(s): K.L. Hu, X.Q. Yu, J. Chen, J.N. Tang, L.Z. Wang, Y.M. Li, C. TangAbstractThe 3-methyl-butanal and 3-methyl-butanoic acid are known as fingerprint compounds from Staphylococcus aureus. In this study, we investigated production of these two volatile biomarkers and their correlation to S. aureus growth in pork. Both 3-methyl-butanal and 3-methyl-butanoic acid presented high specificity...
Sat, 10/19/2019 - 03:27
Author(s): Aida Pérez-Baltar, Alejandro Serrano, Raquel Montiel, Margarita MedinaAbstractThe effect of high pressure processing (HPP) on Listeria monocytogenes inactivation on the surface and in the interior of deboned dry-cured ham was investigated. Whole deboned hams were pressurized at 450 MPa for 10 min or 600 MPa for 5 min and stored for 60 d at 4 and 12 °C. In control non-pressurized dry-...
Fri, 10/18/2019 - 03:27
Author(s): Francesca Orsoni, Claudia Romeo, Nicola Ferrari, Lia Bardasi, Giuseppe Merialdi, Roberto BarbaniAbstractThis study investigates the microbiological conditions before maturation of wild boar meat (Sus scrofa) processed in approved game handling establishments in Italy. Fillets and legquarters of 37 carcasses were tested to assess Aerobic Colony Count (ACC), Enterobacteriaceae Count (EC...
Sun, 09/22/2019 - 03:20
Author(s): Tereza Škorpilová, Iveta Šístková, Markéta Adamcová, Václav Pohůnek, Vojtěch Kružík, Rudolf ŠevčíkAbstractCitrate synthase belongs between mitochondrial enzymes which are released from the meat tissue after cell membrane damage caused by ice crystal formation. The presence of this enzyme can indicate a previous freezing process. In this study, we determined citrate synthase activity...
Sat, 09/07/2019 - 01:05
Available online 6 September 2019 Author(s): Rkia Moutiq, N.N. Misra, Aubrey Mendonca, Kevin KeenerAbstractAtmospheric cold plasma (ACP) is a promising non-thermal technology for controlling food spoilage. In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microflora of chicken was achieved within 5 min...
Wed, 09/04/2019 - 01:05
Available online 2 September 2019 Author(s): Camila V. Bis-Souza, Mirian Pateiro, Rubén Domínguez, Ana L.B. Penna, José M. Lorenzo, Andrea C. Silva BarrettoAbstractThe substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially replaced by...
Sat, 08/10/2019 - 01:05
Available online 7 August 2019 Author(s): Julia Reichel, Corinna Kehrenberg, Carsten KrischekAbstractUltraviolet (UV) irradiation has gained interest as a decontamination method for food for several years. This study investigated how UV-C affected the microbial load of pork, inoculated with Yersinia (Y.) enterocolitica and Brochothrix (B.) thermosphacta. The initial effect as well as the effect...
Tue, 07/09/2019 - 01:03
Available online 8 July 2019 Author(s): Mariana Cap, Sergio Vaudagna, Marina Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, Gerardo LeottaAbstractSeveral studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef...
Sat, 07/06/2019 - 01:07
Available online 3 July 2019 Author(s): Astrid Caroline Muniz da Silva, Pâmela de Oliveira Pena, Sérgio Bertelli Pflanzer, Maristela da Silva do NascimentoAbstractThe objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days...
Mon, 06/17/2019 - 01:15
Available online 16 June 2019 Author(s): Paolo Bonilauri, Maria Silvia Grisenti, Paolo Daminelli, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Silvia Piva, Andrea SerrainoAbstractThis study involved ten enterprises producing Italian salami, 20 different samples of fermented sausages underwent...
Fri, 06/07/2019 - 01:14
Available online 6 June 2019 Author(s): Maxine Jones, Elodie Arnaud, Pieter Gouws, Louwrens C. HoffmanAbstractBiltong is a RTE shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3 ...
Thu, 06/06/2019 - 01:11
Available online 4 June 2019 Author(s): L. Custódio, L.F. Prados, I.M. Oliveira, F.D. Resende, J.E. Pettigrew, A. Yiannikouris, G.R. SiqueiraAbstractNinety-six Nellore bulls (430 ± 13 kg and 24 months) were assigned to a completely randomized block design (2 × 2 factorial arrangement of treatments) to evaluate meat quality. Dietary treatments consisted of natural or exogenous contamination with...
Sat, 04/27/2019 - 01:14
Available online 25 April 2019 Author(s): Alena Lorencova, Vladimir Babak, Alena Kralova, Gabriela BorilovaAbstractMycobacterium avium subsp. paratuberculosis (MAP), the etiological agent of paratuberculosis, is considered to be a potential zoonotic pathogen and meat is one of the sources of MAP exposure for humans. MAP has been shown to be relatively resistant to different food processing...
Sat, 04/27/2019 - 01:14
Available online 25 April 2019 Author(s): Alberto Alía, Alicia Rodríguez, María J. Andrade, Francisco M. Gómez, Juan J. CórdobaAbstractThe combined effect of temperature, water activity (aw) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest...
Sat, 04/06/2019 - 01:12
Available online 4 April 2019 Author(s): Imen Trabelsi, Sirine Ben Slima, Naourez Ktari, Mehdi Triki, Rania Abdehedi, Wafa Abaza, Hafedh Moussa, Asehraou Abdeslam, Riadh Ben SalahAbstractThe aim of this work was to evaluate the effect of different concentrations of probiotic strain Lactobacillus plantarum TN8 on the quality and safety of raw minced beef after 10 days of refrigerated storage. The...
Wed, 04/03/2019 - 01:13
Available online 1 April 2019 Author(s): I. Argemí-Armengol, D. Villalba, G. Ripoll, A. Teixeira, J. Álvarez-RodríguezAbstractThe role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered...
Tue, 12/25/2018 - 01:10
Available online 23 December 2018 Author(s): Amenan Prisca Koné, Yves Desjardins, André Gosselin, Dany Cinq-Mars, Frédéric Guay, Linda SaucierAbstractThe present work evaluated the effects of feed supplementation with plant extracts (onion, cranberry) and a commercial essential oil product (Xtract™) on rabbit meat quality. Five groups of 48 weaned Grimaud female rabbits each received a control...
Fri, 12/07/2018 - 01:10
Available online 3 September 2018 Author(s): Carmen Juárez-Castelán, Israel García-Cano, Alejandra Escobar-Zepeda, Alejandro Azaola-Espinosa, Yenizey Álvarez-Cisneros, Edith Ponce-AlquiciraAbstractSpanish-type chorizo is a fermented meat product that is highly appreciated by consumers. The physicochemical properties (pH, water activity (aw), total acidity (TA), and malonaldehyde content) were...
Fri, 12/07/2018 - 01:10
Publication date: February 2019 , Volume 148Author(s): Pengxue Liu, Shouwei Wang, Huan Zhang, Haitang Wang, Baohua KongAbstractGlycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was used in natural fermented Harbin dry sausages to evaluate their possible as an alternative for sodium nitrite (SN). The results show that the G-NO-Hb had no significant effect on the pH, water...
Fri, 12/07/2018 - 01:10
Publication date: February 2019 , Volume 148Author(s): Pedro Henrique Imazaki, Mahmoud Elansary, Marie-Louise Scippo, Georges Daube, Antoine ClinquartAbstractThis study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum...
Fri, 12/07/2018 - 01:10
Publication date: February 2019 , Volume 148Author(s): Daphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, Jane MisihairabgwiAbstractTo determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a total of 96 street vended ready to eat meat samples were evaluated. Prevalences of 42%, 52%, 15%, 6% and 83% were observed for Escherichia coli,...
Fri, 12/07/2018 - 01:10
Publication date: March 2019 , Volume 149Author(s): Mattijs S. Lambooij, Jorien Veldwijk, Paul van Gils, Marie-Josee J. Mangen, Eelco Over, Anita Suijkerbuijk, Johan Polder, G. Ardine de Wit, Marieke OpsteeghAbstractConsumption of raw or undercooked meat increases the risk of infection with Toxoplasma gondii. Freezing meat products can eliminate this risk. Freezing of meat may affect consumers'...
Sat, 04/14/2018 - 05:16
Publication date: May 2018 , Volume 139 Author(s): Michał Halagarda, Władysław Kędzior, Ewa Pyrzyńska Traditional food products have been regaining consumer interest worldwide. The aim of the study was to investigate the differences in nutritional value of traditional and conventional Polish sausages and to determine potential chemical hazards connected with these products. The research...
Sat, 04/14/2018 - 05:16
Publication date: June 2018 , Volume 140 Author(s): Helga Medić, Ivona Djurkin Kušec, Jelka Pleadin, Lidija Kozačinski, Bela Njari, Brigita Hengl, Goran Kušec The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin, ham, and belly rib). During frozen...
Sat, 04/14/2018 - 05:16
Publication date: July 2018 , Volume 141 Author(s): Julien Parinet, Eric Royer, Mailie Saint-Hilaire, Claude Chafey, Laurent Noël, Brice Minvielle, Gaud Dervilly-Pinel, Erwan Engel, Thierry Guérin This study assesses the impact of the farming system on the levels of copper, zinc, arsenic, cadmium, lead and mercury in pig tissues from three types of production (Organic (n = ...
Sat, 04/14/2018 - 05:16
Publication date: August 2018 , Volume 142 Author(s): Marcelo Signorini, Magdalena Costa, David Teitelbaum, Viviana Restovich, Hebe Brasesco, Diego García, Valeria Superno, Sandra Petroli, Mariana Bruzzone, Victor Arduini, Mónica Vanzini, Adriana Sucari, Germán Suberbie, Turina Maricel, Ricardo Rodríguez, Gerardo A. Leotta In Argentina, Shiga toxin producing...
Sat, 12/16/2017 - 12:54
Publication date: February 2018 , Volume 136 Author(s): So Yeon Kim, Hae In Yong, Ki Chang Nam, Samooel Jung, Dong-Gyun Yim, Cheorun Jo The effects of irradiation source (electron beam [EB] and X-ray [XR]), aging temperature (4°C and 14°C), and aging time (0, 3, 7, and 14days) were evaluated on microbial quality, physicochemical properties, and calpain-1 autolysis in beef M....

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