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Meat Science

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....
Sat, 12/16/2017 - 12:54
Publication date: March 2018 , Volume 137 Author(s): Hoa Van Ba, Hyun-Woo Seo, Seong Pil-Nam, Yoon-Seok Kim, Beom Young Park, Sung-Sil Moon, Se-Ju Kang, Yong-Min Choi, Jin-Hyoung Kim As an attempt to control bacterial cross-contamination of beef carcasses, in the present investigation acetic acid and lactic acid (3% v/v) were used for bacterial decontamination. For the...
Sat, 12/16/2017 - 12:54
Publication date: March 2018 , Volume 137 Author(s): Ismail Akyol Two different RTi-PCR protocol were designed and quantifications were validated by using various amounts of DNA. Multiplex AGR1 and AGR2 RTi-PCR amplification reactions quantified successfully for Clostridium perfringens, Enterococcus faecalis, Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella enterica. Using the...
Wed, 08/23/2017 - 18:19
Publication date: January 2018 , Volume 135 Author(s): Keelyn E. Hanlon, Mark F. Miller, Lacey M. Guillen, Alejandro Echeverry, Erin Dormedy, Brittney Cemo, Loree A. Branham, Shanequa Sanders, Mindy M. Brashears The objective of this study was to evaluate the frequency of Salmonella and E. coli O157 found on the hides, as well as presence of Salmonella, Campylobacter and E....
Thu, 08/10/2017 - 17:50
Publication date: November 2017 , Volume 133 Author(s): Yosra Amdouni, Mohamed Ridha Rjeibi, Mariem Rouatbi, Safa Amairia, Sofia Awadi, Mohamed Gharbi The present study aimed to estimate the molecular prevalence of T. gondii infection in meat from slaughtered sheep, goats and cattle in Northwest Tunisia (Béja district). PCRs were performed on genomic DNA extracted from 420 meat...
Thu, 08/10/2017 - 17:50
Publication date: December 2017 , Volume 134 Author(s): Cassius E.O. Coombs, Benjamin W.B. Holman, Damian Collins, Michael A. Friend, David L. Hopkins This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n =360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian...
Thu, 03/09/2017 - 13:57
Publication date: July 2017 , Volume 129 Author(s): Hyeree Moon, Nam Hee Kim, Soon Han Kim, Younghoon Kim, Jee Hoon Ryu, Min Suk Rhee An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia...
Fri, 02/17/2017 - 12:29
Publication date: June 2017 , Volume 128 Author(s): Chengliang Li, Lichao He, Guofeng Jin, Sumin Ma, Wenmin Wu, Lan Gai This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition...
Wed, 02/08/2017 - 11:45
Publication date: Available online 8 February 2017 Author(s): A. Bauer, Y. Ni, S. Bauer, P. Paulsen, M. Modic, J.L. Walsh, F.J.M. Smulders Effects on vacuum packaged and non-packaged beef longissimus samples exposed to atmospheric cold plasma (ACP) generated at different powers over a 10day period of vacuum-, and a subsequent 3day period of aerobic storage were studied....
Mon, 01/09/2017 - 09:39
Publication date: Available online 9 January 2017 Author(s): Y. Yeh, P. Purushothaman, N. Gupta, M. Ragnone, S.C. Verma, A.S. de Mello This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination...
Tue, 12/27/2016 - 08:44
Publication date: April 2017 , Volume 126 Author(s): Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13....
Wed, 11/23/2016 - 06:09
Publication date: March 2017 , Volume 125 Author(s): Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton Primals were prepared from beef Longissimus thoracis et lumborum (LTL), psoas major (PM), quadriceps femoris (QF) and semitendinosus (S) muscles from cold and hot boned carcasses, vacuum-packaged and stored for 42 or 100days at 2°C and 7°C. Storage temperature,...
Mon, 11/21/2016 - 06:09
Publication date: March 2017 , Volume 125 Author(s): Dhekra Mhalla, Amira Bouaziz, Karim Ennouri, Rachid Chawech, Slim Smaoui, Raoudha Jarraya, Slim Tounsi, Mohamed Trigui This study was undertaken to investigate the antibacterial and antifungal activities of Rumex tingitanus leaves extracts as well as the identification of bioactive components and their performance in meat...
Sat, 11/19/2016 - 06:01
Publication date: March 2017 , Volume 125 Author(s): Javier García-Lomillo, Olga Viegas, Maria L. Gonzalez-SanJose, Isabel M.P.L.V.O. Ferreira Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAs) are carcinogenic compounds formed in barbecued meat. Conditions that reduce their formation are of major interest. This study aims to evaluate the influence of red...
Sat, 10/15/2016 - 03:52
Publication date: December 2016 , Volume 122 Author(s): Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez, Josué Delgado, Mar Rodríguez Dry-cured hams may be colonised by aflatoxin-producing Aspergillus flavus and Aspergillus parasiticus during the ripening process. The objective of this study was to evaluate the interaction between non-ionic water stress and temperatures may...
Sat, 10/15/2016 - 03:52
Publication date: December 2016 , Volume 122 Author(s): Safa Amairia, Yosra Amdouni, Mohamed Ridha Rjeibi, Mariem Rouatbi, Sofia Awadi, Mohamed Gharbi Sarcocystis spp. is one of the most prevalent foodborne parasites infecting both animals and humans. Consumption of raw or undercooked infected meat is a risk factor of human intestinal sarcocystosis. The present study aimed to...
Sat, 10/15/2016 - 03:52
Publication date: January 2017 , Volume 123 Author(s): Hae In Yong, Haelim Lee, Sanghoo Park, Jooyoung Park, Wonho Choe, Samooel Jung, Cheorun Jo The aims of the present study were to examine the use of a flexible thin-layer plasma system in inactivating bacteria and mold on beef jerky in a commercial package and to evaluate the physicochemical changes of the jerky. After plasma...
Sat, 10/15/2016 - 03:52
Publication date: January 2017 , Volume 123 Author(s): S. Bover-Cid, N. Belletti, T. Aymerich, M. Garriga This work aimed to quantify the impact of aw and fat content of dry-cured ham on the Log reduction of Salmonella enterica by high pressure (HP). Dry-cured ham with adjusted aw (0.86–0.96) and fat content (10–50%) was inoculated with S. enterica and pressurised (347–852MPa, 5min/15...
Sat, 10/15/2016 - 03:52
Publication date: January 2017 , Volume 123 Author(s): Sabrina Albonetti, Paola Minardi, Fabiana Trombetti, Fabiana Savigni, Attilio Luigi Mordenti, Gian Marco Baranzoni, Carlo Trivisano, Fedele Pasquale Greco, Anna Badiani The purpose of this study was to investigate the effect of dietary vitamin E or EconomasE™ supplementation on the growth of several background/pathogenic...
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...

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