Calf Meat Research Articles

Influence of ageing time on the quality of yearling calf meat under vacuum

The objective of this study is to determine the effect of the ageing time on the quality characteristics of yearling calf meat under vacuum. Ninety-six Rubia Gallega yearling calves were used. Samples of the Longissimus thoracis at 1 day post slaughter as a control, and vacuum-packaged for 7, 14 and 21 days were analysed. Colour (lightness, L*, redness, a*, yellowness, b*, hue, Ho, chroma, C*, and pigment concentration), water-holding capacity (expressible juice and cooking losses), pH and toughness were measured. The statistical analysis showed an increase in a*, b*, Ho and C* and a decrease in expressible juice, cooking losses and toughness as the ageing time increased. Discriminant analysis divided the samples into two groups; i.e., 1-day post-slaughter samples and vacuum-packaged samples. Considering vacuum-packaged samples only, canonical discriminant analysis separated the long-ageing samples (21 days) from the short-ageing samples (7 days).

Mass transfer through meat. Part I. Determination of diffusion coefficient of nitrite by time lag method

Abstract A diffusion chamber technique based on time lag analysis for the estimation of effective diffusion coefficient of nitrite through calf meat is reported. For the solute studied, a reduction in effective diffusion coefficient was observed with a retardation of solute flux in both aqueous and calf meat layers. Here, we report the diffusion coefficient obtained by lag-time analysis for nitrite through a calf meat layer in an attempt to examine the precise effect of meat structure. The diffusion coefficient of nitrite in meat layer was found as, D = 1.1 × 10−10 m2/s.

Diet and gastric cancer

The aim of this case-control study, conducted in Serbia during the period 1998-2000, was to investigate whether diet was associated with the development of gastric cancer. The case group consisted of 131 patients with histologically confirmed gastric cancer, and the control group of 131 patients with orthopedics diseases and injuries. Cases and controls were individually matched by age (+/- 2 years), gender, and place of residence. On the basis of multivariate logistic regression analysis, following factors were found as independent risk factors for gastric cancer: more frequent consumption of high-fat milk [Odds ratio (OR) = 1.45, 95% confidence interval (CI) = 0.99-2.16]; mutton, lamb and/or calf meat (OR = 2.46, 95% CI = 1.11-5.47), sugar (OR = 2.13, 95% CI = 1.43-3.18), semi-white bread (OR = 2.09, 95% CI = 1.25-3.50), and salting food (OR = 5.72, 95% CI = 2.63-12.42). Factors found as protective were: more frequent consumption of margarine (OR = 0.41, 95% CI = 0.25-0.69), "other" cheeses (OR = 0.47, 95% CI = 0.29-0.77), and fish (OR = 0.39, 95% CI = 0.19-0.76).

Detection of Residual Antibiotics in Calf Meat and Kidney Employing Bacillus subtilis Disc Assay

Detection of Residual Antibiotics in Calf Meat and Kidney Employing Bacillus subtilis Disc Assay

Research Note: The Hide Beetle, Dermestes maculatus DeGeer (Dermestidae), Feeds on Live Turkeys

The beetle Dermestes maculatus, which is known to feed on dry, protein-rich, stored materials, has lately become a pest of wood and insulating polymers of poultry houses. Its carnivorous attack on live birds is recorded in this paper for the first time. These attacks resulted in deep wounds to adult male turkeys. When beetle larvae were offered simultaneously calf meat, chicken meat, and pellet feed for rodents, no clear preference was noted.

Liquid Chromatographic Determination of Chloramphenicol Residues in Meat: Interlaboratory Study

A liquid chromatographic (LC) method for the determination of chloramphenicol (CAP) residues in meat at the 10 microgram/kg level was tested in an interlaboratory study. The method used, based on aqueous extraction and sample cleanup with a cartridge containing Extrelut, was published earlier. A prestudy to familiarize collaborators with the method was performed before the actual interlaboratory precision study. The meat samples used in the precision study were prepared by diluting dosed chicken and pig muscle tissues with blank tissues from other species. Fourteen laboratories received 20 meat samples; 13 laboratories actually participated in the study. Two blank samples and 2 positive samples each of pig, calf, chicken, lamb, and cow meat were tested. The chloramphenicol concentrations in the positive samples ranged from 6.5 to 21 micrograms/kg. The overall mean reproducibility coefficient of variation was 17.9% after the results per laboratory were corrected for the mean recovery obtained within each sample series. The overall mean recovery was 55.1% with a coefficient of variation of 18.0% at the 10 micrograms/kg level. The limit of detection, based on chromatograms of blank samples, was estimated to be 1.5 micrograms/kg of chloramphenicol. No false positives or false negatives were observed in the concentration range tested; only 2 false positive results above the detection limit (1.7 and 6 micrograms/kg) on a total number of 60 blank analyses (3.3%) were observed.

魚肉の腐敗の進行に伴ふpHの變化

BROTZU(2) has defined the onset of putrefaction of calf meat in terms of its pH-value and amount of amino acids. TILLMANS and OTTO(3) have given that of fish muscle relative to the content of ammonia and amino acids. The present experiments were made with a view to obtain the relation between the pH-value an I putrefactive degree of fish muscle. Twenty-two kinds of marine fishes were used, their names and general chemical constituents being given in Tab. 1. All the fishes were in a condition shortly after rigor mortis. They were minced, put into flasks which were plugged with gum stopper in order to prevent invasion of microorganisms and evaporation of water. The flasks were then kept in thermostat which ran mostly at 17°C, but sometimes at 6.4°, 9.5° or 22°C. At intervals the material was taken out; the pH-value was estimated colorimetrically, and ammonia content was determined at the same time employing FOLIN'S method. The results of experiments are as shown in Fig. 1. It is seen that there is a linear relation between pH-value and ammonia-content irrespective of the temperature. The correlation coefficient was calculated : r=+0.875±0.0038 (Tab. 2). Putrefactive odour was emitted, as TILLMANS and OTTO reported, when the ammonia-content reached to 30mg. per 100 grams of muscle. It is known from the regression line which was obtained in the calculation of correlation coefficient that the mean pH-value at the beginning of putrefaction for 22 kinds of fish is 6.5.