Meat Industry Research Articles

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−muscle products. The objective of this study was to compare the inhibitory effect of commercial dry vinegars (DVs) and cultured sugar-vinegar blends (CSVs) on Clostridium perfringens and Bacillus cereus in uncured beef and poultry products during extended cooling. Treatments (beef: 72–73% moisture, pH 6.2–6.3, 0.85–0.95% NaCl; turkey: 76–77% moisture, pH 6.5–6.7, 1.3–1.6% NaCl) included Controls without antimicrobials, and four DV and four CSV, each tested at 0.75 and 1.25%. Batches were inoculated with 2.5-log C. perfringens or B. cereus spores, vacuum-packaged, and cooked to 73 °C. Packages were cooled from 48.8 to 27 °C (Phase 1) in 3, 4, or 5 h; Phase 2 (27–12.8 °C) and Phase 3 (12.8–4 °C) were standardized for 5-h cooling each. Pathogens were enumerated on selective agar in triplicate samples assayed at precook, postcook, and at the end of Phase 1, 2, and 3 cooling. Experiments were conducted twice. B. cereus did not grow (<0.5-log increase) in any treatment when Phase 1 cooling was extended to 5 h. C. perfringens grew rapidly (2.5 to >4.5 log) in Control treatments when Phase 1 cooling was extended to ≥3 h. All 1.25% DV ingredients limited C. perfringens growth to ≤1-log when Phase 1 cooling was extended to 3 h but supported a >1-log increase when Phase 1 cooling was extended to 5 h. All 1.25% CSV inhibited growth under 3-h Phase 1 cooling; 1.25% CSV-A and ≥0.75% CSV-D inhibited growth in turkey during 5-h Phase 1 cooling, but inhibition with 1.25% CSV-C was inconsistent in beef. This study revealed that formulating uncured meats with 1.25% DV or certain CSV can extend Phase 1 cooling to 3 h. Although all ingredients inhibited growth when used at 0.75% or greater compared to a control, greater variability of inhibition was observed among CSV than for DV.

Identification of genetic markers of resistance to macrolide class antibiotics in Mannheimia haemolytica isolates from a Saskatchewan feedlot.

Mannheimia haemolytica is a major contributor to bovine respiratory disease (BRD), which causes substantial economic losses to the beef industry, and there is an urgent need for rapid and accurate diagnostic tests to provide evidence for treatment decisions and support antimicrobial stewardship. Diagnostic sequencing can provide information about antimicrobial resistance genes in M. haemolytica more rapidly than conventional diagnostics. Realizing the full potential of diagnostic sequencing requires a comprehensive understanding of the genetic markers of antimicrobial resistance. We identified genetic markers of resistance in M. haemolytica to macrolide class antibiotics commonly used for control of BRD. Genome sequences were determined for 99 M. haemolytica isolates with six different susceptibility phenotypes collected over 2 years from a feedlot in Saskatchewan, Canada. Known macrolide resistance genes estT, msr(E), and mph(E) were identified in most resistant isolates within predicted integrative and conjugative elements (ICEs). ICE sequences lacking antibiotic resistance genes were detected in 10 of 47 susceptible isolates. No resistance-associated polymorphisms were detected in ribosomal RNA genes, although previously unreported mutations in the L22 and L23 ribosomal proteins were identified in 12 and 27 resistant isolates, respectively. Pangenome analysis led to the identification of 79 genes associated with resistance to gamithromycin, of which 95% (75 of 79) had no functional annotation. Most of the observed phenotypic resistance was explained by previously identified antibiotic resistance genes, although resistance to the macrolides gamithromycin and tulathromycin was not explained in 39 of 47 isolates, demonstrating the need for continued surveillance for novel determinants of macrolide resistance.IMPORTANCEBovine respiratory disease is the costliest disease of beef cattle in North America and the most common reason for injectable antibiotic use in beef cattle. Metagenomic sequencing offers the potential to make economically significant reductions in turnaround time for diagnostic information for evidence-based selection of antibiotics for use in the feedlot. The success of diagnostic sequencing depends on a comprehensive catalog of antimicrobial resistance genes and other genome features associated with reduced susceptibility. We analyzed the genome sequences of isolates of Mannheimia haemolytica, a major bovine respiratory disease pathogen, and identified both previously known and novel genes associated with reduced susceptibility to macrolide class antimicrobials. These findings reinforce the need for ongoing surveillance for markers of antimicrobial resistance to support improved diagnostics and antimicrobial stewardship.

Microbiological and chemical hazards in cultured meat and methods for their detection.

Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence-based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat.

The antimycotic potential of Debaryomyces hansenii LRC2 on Iberian Pork Loins with low concentration preservatives

The use of preservatives such as nitrite and salt is a widespread practice in meat industry. For many years it has resulted in benefits like extending the shelf life of cured meat products. The EU has published new regulations to reduce the content of preservatives in foods as recent investigations have concluded that its excessive usage is related to health issues, so new alternatives are needed. Debaryomyces hansenii is a non-conventional yeast with known biocontrol possibilities. It can be found in many of environments and is the most frequent yeast isolated from sausages and dry meat products. The LRC2 strain used in this work is an isolate from Iberian Pork Loin, characterized biochemically and molecularly. The potential of D. hansenii LRC2 strain was evaluated following a volatile compounds inhibition assay. Then a scale-up trial was performed by inoculating a battery of Iberian Pork loins followed by a quality study of the final product. This was carried out through physical and microbial analysis as the identification of volatile compound profiles with GC-IMS. Finally, sensory tests were performed by a group of trained panellists and regular consumers. Results in our research show that the production of volatile compounds from LRC2 inhibited the activity of unwanted molds in all the conditions studied. The inhibition rates surpassed 75% in all cases, strengthening the hypothesis of its potential preservative effect in cured meat products. When testing the yeast inoculation effect and the reduction of preservatives in Iberian Pork Loins, a loss of sensory quality is observed when preservatives are drastically reduced reducing the panellists’ grades by more than 3 points on a 1–9 scale in overall quality. In all conditions, the LRC2 inoculated loins showed significant fewer mold populations than the non-inoculated ones, improving the safety food level of the final product. This study confirms that the application of natural yeast-based alternatives is a feasible option for the new meat industry needs.

Virulence Potential and Antimicrobial Resistance of Listeria monocytogenes Isolates Obtained from Beef and Beef-Based Products Deciphered Using Whole-Genome Sequencing

Listeria monocytogenes is a ubiquitous bacterial pathogen that threatens the food chain and human health. In this study, whole-genome sequencing (WGS) was used for the genomic characterization of L. monocytogenes (n = 24) from beef and beef-based products. Multilocus Sequence Type (MLST) analysis revealed that ST204 of CC204 was the most common sequence type (ST). Other sequence types detected included ST1 and ST876 of CC1, ST5 of CC5, ST9 of CC9, ST88 of CC88, ST2 and ST1430 of CC2, and ST321 of CC321. Genes encoding for virulence factors included complete LIPI-1 (pfrA-hly-plcA-plcB-mpl-actA) from 54% (13/24) of the isolates of ST204, ST321, ST1430, and ST9 and internalin genes inlABC that were present in all the STs. All the L. monocytogenes STs carried four intrinsic/natural resistance genes, fosX, lin, norB, and mprF, conferring resistance to fosfomycin, lincosamide, quinolones, and cationic peptides, respectively. Plasmids pLGUG1 and J1776 were the most detected (54% each), followed by pLI100 (13%) and pLM5578 (7%). The prophage profile, vB_LmoS_188, was overrepresented amongst the isolates, followed by LP_101, LmoS_293_028989, LP_030_2_021539, A006, and LP_HM00113468. Listeria genomic island 2 (LGI-2) was found to be present in all the isolates, while Listeria genomic island 3 (LGI-3) was present in a subset of isolates (25%). The type VII secretion system was found in 42% of the isolates, and sortase A was present in all L. monocytogenes genomes. Mobile genetic elements and genomic islands did not harbor any virulence, resistance, or environmental adaptation genes that may benefit L. monocytogenes. All the STs did not carry genes that confer resistance to first-line antibiotics used for the treatment of listeriosis. The characterization of L. monocytogenes in our study highlighted the environmental resistance and virulence potential of L. monocytogenes and the risk posed to the public, as this bacterium is frequently found in food and food processing environments.

In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef

Present study is focused on exploring in vitro antimicrobial activity of ginseng extract (GE) against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and their biofilm forming ability, then determining its antimicrobial efficiency during the storage (4 and 10 °C) of cooked ground beef contaminated with these pathogens. Results revealed that the minimum inhibitory concentration (MIC) for S. aureus, S. typhimurium and L. monocytogenes were 90, 70 and 40 mg/mL, respectively. GE was also able to inhibit biofilm production by S. aureus and L. monocytogenes, whereas S. typhimurium did not produce biofilm with or without GE application. On the other hand, the results of GE aplication in ground beef indicated that GE incorporation at 0.5% or more reduced S. aureus and S. Typhmurium counts in cooked ground beef at the end of 30 d storage at 4 °C (P < 0.05). Using 1% or more GE totally inhibited S. Typhmurium after 15 d storage at 4 °C (P < 0.05). However, GE application did not affect S. aureus or S. Typhmurium counts in cooked ground beef stored at 10 °C. Furthermore, incorporation of 0.5% or more GE generally inhibited L. monocytogenes growth in cooked ground beef at the end of storage at both 4 and 10 °C (P < 0.05). In general, pH was lower in samples with GE than those without GE regardless of differences in the type of tested pathogen, storage time and temperatures (P < 0.05). Although similar aw was generally obtained on processing day, lower aw was observed in GE containing groups at the end of storage for both storage temperatures (P < 0.05). Oxidation reduction potential (ORP) in all groups generally increased during storage at both storage temperatures (P < 0.05). In conclusion, our results demonstrated that GE has an important role in controlling growth of tested pathogens and may be used as a natural agent by the meat industry to inhibit the growth of food-borne pathogens in cooked processed meat products during storage.

Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means

Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers – polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film.The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products.

The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients. Nevertheless, the nutritional impact of these changes has not been extensively studied. To address these gaps, two new meat products were developed: cooked turkey breast and cooked ham. The products in question exclude additives and allergens and instead incorporate a blend of natural extracts containing vitamin C, chlorogenic acids, hydroxytyrosol, catechins, epicatechins, vinegar, and inulin fibre. The objective of this study was to evaluate the impact of these reformulations on protein quality and gut microbiota. Protein quality was evaluated using the Digestible Indispensable Amino Acid Score (DIAAS) following in vitro digestion. The microbial composition and short-chain fatty acid (SCFA) production were analysed through in vitro colonic fermentations in both normal-weight and obese participants in order to gauge their effect on gut microbiota. The results demonstrated that the reformulation of cooked turkey breast increased its digestibility by 6.4%, while that of cooked ham exhibited a significant 17.9% improvement. Furthermore, protein quality was found to have improved significantly, by 19.5% for cooked turkey breast and 32.9% for cooked ham. Notwithstanding these alterations in protein digestibility, the microbial composition at the phylum and genus levels remained largely unaltered. Nevertheless, total SCFA production was observed to increase in both groups, with a more pronounced effect observed in the normal-weight group. In conclusion, the substitution of artificial additives with natural ingredients in reformulated cooked meat products has resulted in enhanced digestibility, improved protein quality, and increased production of short-chain fatty acids.

Improving the shelf life of minced beef by Cystoseira compressa polysaccharide during storage

A polysaccharide extracted from the brown alga Cystoseira compressa (CCPS) was evaluated as a food additive to extend the shelf-life of raw beef meat. The antioxidant potential of CCPS was demonstrated by its inhibition of β-carotene bleaching (64.28 %), superoxide radicals (70.12 %), and hydroxyl radicals (93 %) at a concentration of 10 mg/ml. The polysaccharide also showed antibacterial activity with MIC values between 6.25 mg/ml and 50 mg/ml against five foodborne pathogenic bacteria. Furthermore, CCPS exhibited excellent functional, foaming, and emulsifying properties. Furthermore, microbiological and chemical effects of CCPS at concentrations equivalent to 1 MIC (CCPS-1), 2 MIC (CCPS-2), and 4 MIC (CCPS-3) were conducted. Chemical analyses showed that treated beef had significantly reduced TBARS levels below 2 mg MDA/kg at day 14. The treatment also decreased carbonyl groups, improved heme iron transformation, inhibited microbial growth (p < 0.05), and kept MetMb levels below 40 % by day 14. Moreover, two multivariate approaches, principal component analysis (PCA) and hierarchical cluster analysis (HCA), were effectively used to analyze the results characterizing the main attributes of the stored meat samples. In conclusion, these findings demonstrated that CCPS could be employed as a functional and bioactive component in the meat industry.

Consumer Information Drives Willingness to Pay for Low Emissions Milk and Beef

An emerging innovation in the sustainable food space is low methane emissions in beef and dairy products. A leader in this space is Symbrosia, 1 an innovative aquaculture company based in Hawai’i. They produce SeaGraze™, a feed additive derived from the red algae Asparagopsis taxformis, which is designed for ruminant 2 livestock producers to reduce the methane emissions of their livestock by more than 80%. However, the feed additive SeaGraze™ represents an additional cost for livestock producers, and the consumer demand for low methane emissions beef and dairy products is relatively unknown. This study explores consumer demand and the willingness to pay for low emissions beef and dairy products. It reports on a survey of 495 participants, which found product-informed consumers are willing to pay between 51.7% and 72.3% more for low emissions milk and between 0.6% and 8.6% more for low emissions beef. A regression analysis found the most notable driver of consumer preference and willingness to pay more for these products was product information. This suggests that effective advertising of low methane emissions products is necessary for their financial success. These results should encourage producers in other countries to expand the production and consumption of these kinds of products to curb methane emissions.

Assurance of Halal Beef Products Using a Traceability System in Enterprise Resource Planning Applications

Abstract This research addresses the critical issue of maintaining consumer trust in the halal products within the Indonesian context, specifically focusing on beef products. Recognizing the vulnerability of halal products and counterfeit certificates, the study proposes an innovative solution through the implementation of an Enterprise Resource Planning (ERP) application. This application is designed to trace and monitor the halal beef supply chain, aligning with the certification standards set by the Indonesian Ulema Council (MUI). The choice of beef as the subject of this study stems from its high susceptibility to counterfeiting and the complexity of its supply chain. The research utilizes an ERP system for its comprehensive enterprise-level management capabilities, including aspects of purchasing, inventory, and manufacturing. This technology integration aims to address the challenges in tracing halal beef products from their origin to the consumer (upstream to downstream), ensuring compliance with halal requirements and optimizing the supply chain. Methodologically, the development of this traceability system adheres to the System Development Life Cycle (SDLC), employing a modified waterfall model. The system’s efficacy is evaluated through Blackbox testing, demonstrating its capability to effectively track the journey of halal beef products. It ensures validation at each stage of the supply chain in accordance with MUI’s halal certification criteria and provides rapid tracking capabilities in emergency situations. In conclusion, this study presents a significant technological innovation in the field of halal product assurance. It offers an integrated solution that combines information technology and management principles to uphold the integrity of halal products, thereby safeguarding consumer trust and supporting the reputation of conscientious manufacturers in Indonesia.

Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating

Magnetic field (MF)-assisted technology is considered a potentially effective approach to improve the edible quality of meat products. This study aims to investigate various parameters (0 mT–4.5 mT) of MF-assisted marinating and preheating processes on the water-holding capacity and flavor of prepared meat patties. Analyzing cooking loss, low-field nuclear magnetic resonance, emulsion stability, and rheological properties confirmed that the water-holding capacity of meat patties rises initially and then falls with increasing MF strength during two processes (marinating and preheating processes). Furthermore, MF-assisted processing boosts sulfur compounds production in meat patties, resulting in higher concentrations of keto alcohols such as 2-heptanone, ethanol, and amyl alcohol, which contribute positively to the flavor and sensory properties. Overall, an appropriate MF intensity with 3.0 mT for 3 h at marinating and with 4.5 mT for 45 min at preheating could enhance the water-holding capacity and flavor of prepared meat patties, indicating promise for the meat industry.

DECODING BRAZIL’S BEEF INDUSTRY – AN IN-DEPTH MARKET ANALYSIS UNVEILING MARKET DRIVING FORCES AND THE MEAT REVOLUTION

This case study provides a comprehensive analysis of Brazil’s beef industry, with a specific focus on the economic drivers of supply and demand. The research explores the intricate relationship between supply and demand and investigates the economic factors that shape the industry’s growth. The study examines how external economic conditions impact the industry and delves into the rise of JBS, the prominent Brazilian conglomerate that has played a significant role in the industry’s global expansion since its establishment by Jose Batista Sobrinho in 1953. Furthermore, the analysis considers the internal and external factors that significantly influence Brazil’s thriving beef industry, particularly the delicate balance between domestic demand and the surplus generated by robust beef exports. The driving forces behind beef production and consumption in Brazil, including high levels of exports to China, inelastic domestic demand rooted in cultural significance, economic conditions affecting consumer preferences, and Brazil’s focus on increasing production capacity and exporting, all contribute to ongoing imbalances in the supply-demand relationship. Understanding these driving forces is crucial for addressing the imbalances in the Brazilian beef industry’s supply-demand dynamics.

Dynamic synchronization optimization of beef atmosphere packaging system

Modified atmosphere packaging (MAP) of beef is a key tool to ensure its post-production shelf life. However, it is still a technical challenge to realize intelligent, dynamic, modified-atmosphere packaging of beef products on the production line to improve production and packaging efficiency. In this paper, we propose a dynamic and synchronized modified atmosphere packaging optimization strategy for beef based on admittance control. The purpose of synchronized, accurate, and efficient modified-atmosphere packaging of beef is achieved. Firstly, particle swarm optimization was designed to optimize the conductance parameters, which did not achieve good optimization results, so a whale optimization algorithm based on inertia weights as well as teaching strategy improvement was designed for optimization, and simulation analysis was carried out. The most important parts of the packaging process were also tested, such as the effect of synchronous following motion, the stability and ability to block interference, the accuracy of the Cartesian Coordinate Robot's repeated positioning, and the system's overall operation performance. The results show that the synchronous following error of the system is ±1%, and after the optimization of the improved whale optimization algorithm, the conduction model is reduced in both overshooting amount and regulation time, which improves the performance of the closed-loop following motion model. And the beef dynamic modified atmosphere packaging system, with the application of the algorithm, can complete the modified atmosphere packaging work stably, accurately, continuously, and efficiently.

Association of liver-abscess presence and severity with trim loss, slaughter yield, carcass grading performance, lung lesions, and value of fed-Holsteins*

ObjectiveOur objective was to evaluate the effects of liver abscesses on carcass characteristics and value of Holstein carcasses. Materials and MethodsFed-Holsteins were evalu- ated at 2 commercial processing facilities in Texas (n = 1,073) and Kansas (n = 1,070) from fall of 2016 through spring of 2017. Liver abscesses were visually assessed and scored; simultaneously, lungs were manually palpated to assess degree of consolidation and fibrin tag formation, to assess their association with liver abnormality. Finally, carcass trim was weighed from carcasses moved off line for zero tolerance trimming. Carcass and viscera values were assigned using USDA market reports and adjusted based on viscera condemnations along with premiums and dis- counts for quality and yield outcomes. Data were analyzed using the MIXED and GENMOD procedures of SAS v9.4 (SAS Institute Inc., Cary, NC) with carcass as the experi- mental unit. Results and DiscussionHot carcass weight was re- duced (−25.1 kg, −6.6%) in carcasses that had an ad- hered and open liver abscess as compared with carcasses without abscessed livers. Carcasses with adhered, open, or adhered and open liver scores had increased carcass trim (0.72, 3.92, and 3.39 kg, respectively) when compared with carcasses without abscessed livers (0.38 kg). Similarly, carcasses with adhered, open, or adhered and open liver scores returned gross carcass revenues that were 5.0% to 6.4% less (–$97.69, –$93.86, and –$121.22/carcass, re- spectively) than carcasses without abscessed livers. Liver abscesses reduced gross offal values of individual animals by 20% to 84% depending upon severity. Implications and ApplicationsFed-Holsteins have been a significant portion of the beef industry, even though Holsteins have increased rates of severe liver ab- scesses compared with their non-dairy-reared equivalents. Therefore, methods to control liver abscesses should be employed, to mitigate the greater financial risk that Hol- steins and dairy-reared animals incur to both cattle feeders and beef processors.

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading.

Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

Time-resolved fluorescent microsphere-based lateral flow assay combined with polymerase chain reaction for quantitatively detecting beef to assess the authenticity of beef products

Ensuring the authenticity of meat products is crucial for food safety. In this study, we proposed a method employing a combination of time-resolved fluorescent microsphere-based lateral flow assay and polymerase chain reaction (TRFM-LFA-PCR) for quantitatively detecting beef content to assess the authenticity of beef products, without the need of knowing the types of adulterants. The PCR amplicons (45 min) were detected by TRFM-LFA and the results can be observed within 20 min. This approach had demonstrated the ability to detect beef at concentrations as low as 0.005%. Furthermore, a calibration curve was established between the T/C ratio and the logarithmic value of beef content (0.1%–100%), with an R2 value of 0.99. The TRFM-LFA-PCR method was applied to detect adulterated samples, with recoveries between 82.91% and 116.29% and relative standard deviation ranging from 2.90% to 13.72%. Consequently, TRFM-LFA-PCR shows great potential for detection of beef adulteration without the need of knowing the types of adulterants.

Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models

The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, ethanol, and water:ethanol, 1:1) and evaluate their potential effects as antioxidants in a cooked chicken model under refrigerated storage. In the seed and peel extracts produced, bioactive compounds (total phenolic compounds, total flavonoids, and condensed tannins) were quantified. Additionally, antioxidant activities (ABTS, DPPH, and FRAP) were assayed spectrophotometrically. Seed extracts from the three fruits were selected for application in a cooked chicken model in which colour, lipids, and protein oxidation were evaluated during refrigerated storage. Moreover, compared with the other extracts, the mango seed extracts (MSEs), irrespective of the extraction solvent used, had the highest contents of bioactive compounds and antioxidant activities. MSEs significantly reduced the CIE L* and increased the CIE a* while effectively controlling lipid and protein oxidation in cooked chicken models during refrigerated storage. Due to their high antioxidant activity and high concentration of phenolic compounds, flavonoids, and condensed tannins, MSEs are interesting sources of natural antioxidants and bioactive compounds for use in the meat industry.

Application of direct PCR technique using specified mitochondrial DNAencoded ND4 and D-Loop genes on detecting pork DNA in processed meat products

Adulteration or counterfeiting of food products raises public concerns about the halal issue. Many issues related to food products such as meatballs, sausages, and corned beef use pork for counterfeiting. This study aimed to determine a direct polymerase chain reaction (dPCR) technique for pork DNA detection in processed meat products such as meatballs, sausages, and corned beef in a short time and at a low cost using specific primers, ND4 and D-Loop. The study used a direct PCR technique with variations in the incubation time and temperature of the lysis process on the sample. The concentration of DNA obtained from the lysis results with variations in incubation time and temperature in fresh meat and processed meat products was 66.17-469.23 ng/µL, and the purity of DNA in fresh and processed meat products was 1.70-2.25. ND4 primer was more sensitive to DNA amplification than D-Loop in processed meat products using direct PCR. Meatballs, sausages, and corned beef products written on the packaging using beef did not detect any mixing or addition of pork. Direct PCR can detect pork DNA in processed meat products such as meatballs, sausages and corned beef.

Case-control study to identify management practices associated with morbidity or mortality due to bovine anaplasmosis in Mississippi cow-calf herds

Bovine anaplasmosis (BA) is a costly disease affecting the U.S. beef cattle industry. Chlortetracycline (CTC) in feed or mineral supplements is often used to control clinical signs of BA. The objective of this study was to determine if manage­ment practices, such as feeding CTC, are associated with ill­ness or death from BA in Mississippi cow-calf herds. Case and control herds were solicited from veterinary practices across Mississippi. Cases were herds with clinical BA diagnosed by a veterinarian within the previous calendar year. Controls were herds under the care of the same practice with no clini­cal BA diagnosed in the previous year. Blinded interviewers conducted telephone surveys of case and control herd owners. Management and biosecurity factors were tested for associa­tion with herd status using a logistic regression generalized linear mixed model with veterinary practice as a random vari­able. Twenty-two case and 25 control herds from 6 veterinary practices across Mississippi were interviewed, representing 22 counties. The average herd size was 132 for case herds, and 136 for control herds. Twenty case herds and 13 control herds fed CTC medicated mineral or feed. Providing CTC was associated with case herd status (OR = 9.2, 95% C.I. = 1.7-50.7). The association observed between case herds and feeding CTC might be because: 1) herds that had experienced previous BA morbidity and mor­tality subsequently began feeding CTC, or 2) some individual cattle consume enough CTC to achieve clearance of the per­sistent carrier state, thereby increasing risk of reinfection and clinical BA.