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Meat Science

Research publications from Meat Science. Some publications may be early view or ahead of print. Citations and abstracts are available to all users while full-text availability depends on institutional access levels.

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Thu, 06/16/2016 - 14:07
Publication date: September 2016 , Volume 119 Author(s): Walid Oueslati, Mohamed Ridha Rjeibi, Moez Mhadhbi, Mounir Jbeli, Samia Zrelli, Abdelfettah Ettriqui The aim of this work was to investigate the presence of Salmonella spp. in 300 beef meat samples collected from cattle carcasses of different categories (young bulls, culled heifers and culled cows). The detection of...
Thu, 06/16/2016 - 14:07
Publication date: September 2016 , Volume 119 Author(s): Peter Purslow A recent article in this journal documents enhanced sensory qualities of pork cooked to low temperatures. The aim of this letter is to point out that the incidence of Trichinella spiralis in many countries and the more widespread incidence of Toxoplasma gondii present a concern for the adoption of low temperature cooking...
Sun, 04/03/2016 - 20:44
Publication date: August 2016 , Volume 118 Author(s): Staci L. DeGeer, Luxin Wang, Gretchen N. Hill, Manpreet Singh, Sacit F. Bilgili, Christy L. Bratcher Lactic acid (LA) and sodium metasilicate (SM) have been approved for use as antimicrobials on meat. The objectives were to determine optimum concentrations, temperatures and hot-water dips of LA and SM for reduction of...
Fri, 04/01/2016 - 20:38
Publication date: August 2016 , Volume 118 Author(s): Yosra Ben Fadhel, Valentin Leroy, Dominic Dussault, France St-Yves, Martine Lauzon, Stéphane Salmieri, Majid Jamshidian, Dang Khanh Vu, Monique Lacroix The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy on Escherichia coli O157:H7, Salmonella typhimurium...
Thu, 03/10/2016 - 18:14
Publication date: July 2016 , Volume 117 Author(s): Jing Zhang, Ying Wang, Dao-Dong Pan, Jin-Xuan Cao, Xing-Feng Shao, Yin-Ji Chen, Yang-Ying Sun, Chang-Rong Ou The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%),...
Sat, 03/05/2016 - 17:42
Publication date: July 2016 , Volume 117 Author(s): K.S. Steele, M.J. Weber, E.A.E. Boyle, M.C. Hunt, A.S. Lobaton-Sulabo, C. Cundith, Y.H. Hiebert, K.A. Abrolat, J.M. Attey, S.D. Clark, D.E. Johnson, T.L. Roenbaugh Enhanced pork loin chops, beef longissimus lumborum steaks, semimembranosus steaks (superficial and deep portions), ground beef, and ground turkey were...
Wed, 03/02/2016 - 17:25
Publication date: July 2016 , Volume 117 Author(s): Evelyne Mann, Stefanie U. Wetzels, Beate Pinior, Barbara U. Metzler-Zebeli, Martin Wagner, Stephan Schmitz-Esser The aim of this study was to disentangle the microbial diversity on porcine musculature. The hypervariable V1–V2 region of the 16S rRNA gene was amplified from DNA samples of clinically healthy slaughter pigs (n=8)....
Fri, 02/19/2016 - 16:57
Publication date: June 2016 , Volume 116 Author(s): S. Pokharel, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, B. Corliss, M.M. Brashears This study evaluated the internalization and cooking susceptibility of seven individual Escherichia coli (STEC) serogroups in surface-inoculated (105 logCFU/cm2) and vacuum tumbled marinated (30 or 60min) bottom sirloin steaks. After...
Fri, 02/19/2016 - 16:57
Publication date: June 2016 , Volume 116 Author(s): F.L.S. Voloski, L. Tonello, T. Ramires, G.G. Reta, C. Dewes, M. Iglesias, R.G. Mondadori, E.A. Gandra, W.P. da Silva, E.H. Duval Considering the specific biochemical composition of buffalo (Bubalus bubalis) meat (high iron content, high biological value proteins and essential fatty acids, low amounts of fat and...
Thu, 02/18/2016 - 16:46
Publication date: June 2016 , Volume 116 Author(s): Márcia R. Loiko, Cheila M.D. de Paula, Ana C.J. Langone, Rochele Q. Rodrigues, Samuel Cibulski, Rogério de O. Rodrigues, Anderson C. Camargo, Luís A. Nero, Fabiana Q. Mayer, Eduardo C. Tondo Meat can be contaminated in different stages of the slaughtering process and the identification of these stages is the starting...
Tue, 12/29/2015 - 13:33
Publication date: April 2016 , Volume 114 Author(s): Raimondo Gaglio, Nicola Francesca, Giuseppe Maniaci, Onofrio Corona, Antonio Alfonzo, Cristina Giosuè, Annamaria Di Noto, Cinzia Cardamone, Maria Teresa Sardina, Baldassare Portolano, Marco Alabiso The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine...
Tue, 12/29/2015 - 13:33
Publication date: April 2016 , Volume 114 Author(s): Igor Tomasevic, Jelena Kuzmanović, Aleksandra Anđelković, Miroslava Saračević, Marija M. Stojanović, Ilija Djekic A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41months before and 43months after HACCP implementation. Our...
Sun, 12/27/2015 - 13:14
Publication date: February 2016 , Volume 112 Author(s): Axel Merz, Roger Stephan, Sophia Johler Staphylococcus aureus can cause staphylococcal food poisoning. Although the organism is frequently detected on rabbit carcasses, little is known about the characteristics of S. aureus strains contaminating rabbit meat. In this study, 137 S. aureus isolates originating from 137 rabbit...
Sun, 12/27/2015 - 13:14
Publication date: March 2016 , Volume 113 Author(s): Haoran Wang, Jon Palmer, Steve Flint An impedance method was developed as a rapid, convenient method to enumerate pure culture of Yersinia enterocolitica. Cultures were incubated in trypticase soy broth (TSB) at 30°C. The BacTrac™ 4000 microorganism growth analyser was used to detect impedance change of TSB representing bacteria cell...
Sun, 12/27/2015 - 13:14
Publication date: March 2016 , Volume 113 Author(s): Andrei Sorin Bolocan, Anca Ioana Nicolau, Avelino Alvarez-Ordóñez, Daniela Borda, Elena Alexandra Oniciuc, Beatrix Stessl, Leontina Gurgu, Martin Wagner, Kieran Jordan This study determined the colonisation scenario of Listeria monocytogenes in a newly-opened ready-to-eat meat processing facility using a combination of...
Sun, 12/27/2015 - 13:14
Publication date: March 2016 , Volume 113 Author(s): Susann Fellendorf, Maurice G. O'Sullivan, Joseph P. Kerry Twenty-two black puddings possessing different fat (10%, 5%) and sodium (0.6%, 0.4%) levels were used as base formulations for 11 different salt and fat replacers. Compositional, physicochemical and sensory analyses were conducted. Black pudding samples with 5% fat and 0.6%...
Wed, 09/02/2015 - 01:23
Publication date: January 2016 , Volume 111 Author(s): Annalisa Petruzzelli, Andrea Osimani, Marina Pasquini, Francesca Clementi, Vittorio Vetrano, Francesca Paolini, Martina Foglini, Eleonora Micci, Alberto Paoloni, Franco Tonucci The microbial contamination of animal carcasses with respect to the limits established by Regulation (EC) No. 2073/2005 was investigated....
Tue, 08/25/2015 - 01:23
Publication date: December 2015 , Volume 110 Author(s): S.M. Osés, A.M. Diez, E.M. Gómez, D. Wilches-Pérez, P.A. Luning, I. Jaime, J. Rovira Escherichia coli and Listeria monocytogenes microbial challenge tests were performed on fresh suckling-lamb meat. Hind leg slices were chilly stored under two modified atmosphere packaging (MAP) environments (A: 15%O 2 /60%CO 2 /25%N 2 , B...
Sun, 08/02/2015 - 01:25
Publication date: December 2015 , Volume 110 Author(s): Byron D. Chaves, Alejandro Echeverry, Lyda G. García, M. Todd Brashears, Markus F. Miller, Mindy M. Brashears The prevalence of potentially positive Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in three abattoirs in Costa Rica was estimated. Two export facilities (A and B) and one non-export...
Sun, 07/19/2015 - 01:25
Publication date: November 2015 , Volume 109 Author(s): Antonio Velarde, Emma Fàbrega, Isabel Blanco-Penedo, Antoni Dalmau Animal welfare is an important pillar of sustainability in meat production and is associated with other aspects of this concept, such as animal health, productivity, food safety, food quality and efficiency from a cost of production perspective. These interactions...
Sun, 07/19/2015 - 01:25
Publication date: November 2015 , Volume 109 Author(s): Adisorn Swetwiwathana, Wonnop Visessanguan Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and...
Sat, 07/18/2015 - 01:39
Publication date: December 2015 , Volume 110 Author(s): B. Corliss, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, S. Pokharel, M.M. Brashears The risk of Shiga toxin-producing Escherichia coli (STEC) survival in blade-tenderized beef is a concern for beef processors. This study evaluated the internalization and post-cooking survival of individual STEC serogroups (O157:H7,...
Fri, 07/17/2015 - 01:19
Publication date: December 2015 , Volume 110 Author(s): K.R. Adams , S.E. Niebuhr , J.S. Dickson The objectives of this study were to determine the dissolved CO 2 and O 2 concentrations in the purge of vacuum-packaged pork chops over a 60 day storage period, and to elucidate the relationship of dissolved CO 2 and O 2 to the microbial populations and shelf life. As the populations of...
Fri, 07/17/2015 - 01:19
Publication date: December 2015 , Volume 110 Author(s): Jordi Ortuño , Rafael Serrano , Sancho Bañón The antioxidant and antimicrobial effects on lamb meat of the dietary use of rosemary diterpenes and vitamin E were compared. Thirty fattening lambs were assigned to three diets: (C) control; (R) C plus 600 mg kg− 1 carnosic acid and carnosol at 1:1 w:w; or (E) C plus 600 mg kg− 1 α-...
Sat, 06/20/2015 - 01:23
Publication date: October 2015 , Volume 108 Author(s): M.K. Omer , B. Prieto , E. Rendueles , A. Alvarez-Ordoñez , K. Lunde , O. Alvseike , M. Prieto The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products...
Fri, 05/22/2015 - 01:19
Publication date: September 2015 , Volume 107 Author(s): C.J. Mpamhanga , S.B. Wotton This study compared normal post-Jarvis stun/kill responses and carcass quality with those occurring when crush restraint was not used during pre-slaughter. The carcasses of 1065 cattle slaughtered during one week at a commercial abattoir were evaluated for quality. The post-stun/kill responses of 788 of...
Thu, 04/30/2015 - 01:16
Publication date: September 2015 , Volume 107 Author(s): A. Watanabe , G. Kamada , M. Imanari , N. Shiba , M. Yonai , T. Muramoto Volatiles in the headspace of beef cooked at 180 °C were analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS), and the effects of aging were evaluated. Seventy volatile substances including non-aromatic,...
Thu, 04/30/2015 - 01:16
Publication date: September 2015 , Volume 107 Author(s): Yong Ju Lee , Byeong Su Jung , Kee-Tae Kim , Hyun-Dong Paik A predictive model was performed to describe the growth of Staphylococcus aureus in raw pork by using Integrated Pathogen Modeling Program 2013 and a polynomial model as a secondary predictive model. S. aureus requires approximately 180 h to reach 5–6 log CFU/g at 10 °C. At...
Wed, 04/08/2015 - 01:23
Publication date: August 2015 , Volume 106 Author(s): Ricardo César Tavares Carvalho , Leone Vinícius Furlanetto , Fernanda Harumy Maruyama , Cristina Pires de Araújo , Sílvia Letícia Bomfim Barros , Carlos Alberto do Nascimento Ramos , Valéria Dutra , Flábio Ribeiro de Araújo , Vânia Margaret Flosi Paschoalin , Luciano Nakazato , Eduardo Eustáquio de Souza Figueiredo Bovine...
Fri, 01/30/2015 - 01:16
Publication date: May 2015 , Volume 103 Author(s): Susann Fellendorf , Maurice G. O'Sullivan , Joseph P. Kerry Twenty-five white pudding formulations were produced with varying fat contents (20%, 15%, 10%, 5%, 2.5% w/w) and varying sodium contents (1.0%, 0.8%, 0.6%, 0.4%, 0.2% w/w). Compositional analysis, cooking loss, colour and texture profile analysis were determined. Sensory...
Sat, 01/24/2015 - 01:14
Publication date: May 2015 , Volume 103 Author(s): Marzieh Kamankesh , Abdorreza Mohammadi , Hedayat Hosseini , Zohreh Modarres Tehrani A simple and rapid analytical tech nique for the simultaneous determination of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled meat was developed using microwave-assisted extraction and dispersive liquid–liquid microextraction (MAE–DLLME) followed...
Thu, 01/22/2015 - 01:13
Publication date: May 2015 , Volume 103 Author(s): M. Mataragas , A. Bellio , F. Rovetto , S. Astegiano , L. Decastelli , L. Cocolin Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during the...