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Food Safety and Nutrient Composition of Foods from Animal Origin


<OL> <LI> To provide data that will be used to update the USDA National Nutrient Database for Standard Reference for beef. <LI>To provide data related to the safety of food products of animal origin, including the efficacy of antimicrobial treatments or processes on the production of non-intact meat products, methods for reducing microbial contamination of meat products, the ability of pathogens to survive in marinades, and transfer of pathogens from the marinades into the muscle tissue through typical processing. </ol> Expected Outputs: <BR> Nutritional Data Output 1: Provide current nutritional composition data on selected beef retail cuts. <BR> Nutritional Data Output 2: Identify additional beef cuts that meet the definition of lean. <BR> Food safety Output 1: An enhanced understanding of the ecology and transmission of foodborne pathogens in meat products. <BR> Food safety output 2: New or modified food safety interventions that can be used to enhance the safety of foods from animal origin. <BR> Food safety output 3: Development of industry guidelines and best practices that can be used to reduce the risk of foodborne pathogens throughout the human food chain.

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NON-TECHNICAL SUMMARY: This comprehensive research focuses on the nutritional composition and food safety issues related to foods of animal origin. Foods of animal origin are an important component of the dietary intake in the United States. Consumers demand and expect that their food supply will be safe, affordable, and provide desired nutritional/health benefits. Illnesses and deaths caused from both unsafe food and diet related issues also have a major economic impact on society by affecting public health through lost productivity, increased medical expenses, and death, as well as the loss of food product sales. Animal production practices continue to change; and therefore, the nutritional composition of meat is dynamic and evolving. Food safety is a critical component of all food production, and it is imperative that research addresses issues that can be incorporated into the Hazard Analysis and Critical Control Point (HACCP) system that is used to reduce risk of foodborne pathogens. <BR> <BR> Outcomes: <BR> Nutritional composition: <BR> Outcome 1: Current nutritional data will be provided for beef retail cuts. <BR> Outcome 2: Consumers will be able to make more education decisions related to the leanness of beef cuts. <BR> Food safety: Outcome 3: Processing establishments will have necessary information to develop and implement food safety practices. <BR> Outcome 4: Enhanced food safety systems for foods of animal origin should reduce the risk of foodborne illness.


APPROACH: <BR> Objective 1, Nutritional Composition of Beef Retail Cuts: Research will be conducted to determine the nutritional composition of selected retail cuts. Beef carcasses will be selected based on sex class, USDA Quality grade, yield grade, weight and genetics to best represent cattle that currently contribute to the US beef supply. Dissection and yield data will be collected, as well as nutrient data including total fat, protein, moisture, ash, fatty acids, and cholesterol. <BR> <BR> Objective 2, Food Safety: Research will be conducted to determine the impact of typical processing procedures, such as vacuum-tumbling with marinade, on foodborne pathogens. Antimicrobial interventions will be evaluated for efficacy.

Harris, Kerri
Texas A&M University
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