Cooked Meat Samples Research Articles

Effects of Sodium Chloride, Sodium Lactate, and Sodium Diacetate on the Growth Probabilities of Salmonella Spp. and Staphylococcus Aureus

ABSTRACTSalmonella spp. and Staphylococcus aureus have been linked to foodborne illnesses caused by the consumption of processed meat products. This study examined the growth probabilities of these two pathogens as affected by sodium chloride (salt), sodium lactate, and sodium diacetate in a solid medium for using these three additives to improve the microbial safety of processed meat. Sterilized tryptic soy agar (TSA, 200 μL) formulated with a combination of salt (3%–8%, aw 0.98–0.93), lactate (0%–2.4%), and diacetate (0%–0.25%) and inoculated with Salmonella spp. or S. aureus was dispersed into 96‐well microplates and incubated at 37°C for 7 days. After incubation, a well showing any Salmonella spp. or S. aureus colonies was denoted as a growth event, otherwise a no‐growth event. The number of growth events for each formulation was recorded. The effects of the additives on the growth event were analyzed by logistic regression to identify the growth and no‐growth boundaries and the formulations that may prevent the growth of Salmonella spp. or S. aureus. For Salmonella spp., the observed minimum no‐growth concentrations in TSA were 3% salt with 0.8% lactate+0.2% diacetate or 1.6% lactate+0.1% diacetate, 4% salt with 2.4% lactate, 5% salt with 0.25% diacetate, 6% salt with 0.8% lactate+0.15% diacetate, 7% salt with 0.8% lactate or 0.15% diacetate, and 8% salt alone. For S. aureus, the concentrations were 3% salt with 2.4% lactate+0.2 diacetate, 5% salt with 1.6% lactate+0.2% diacetate, 7% salt with 0.8% lactate+0.25% diacetate, and 8% salt with 0.8% lactate+0.20% diacetate or 1.6% lactate+0.15% diacetate. These no‐growth formulations also inhibited the growth of both pathogens in cooked meat samples. Mathematical models were developed to describe the effects of the additives on the growth probabilities of Salmonella spp. and S. aureus. Findings from this study may be used for formulating refrigerated and shelf‐stable meat products to reduce Salmonella spp. and S. aureus risk.

Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis

Marinating is a technique applied to soften, flavor and extend the shelf life of meat before cooking. In this study, it was aimed to determine the changes in physico-chemical quality parameters of beef marinated with juice and powder forms of red beet, black carrot and purple onion vegetables, which are rich in antioxidants, and to determine the level of consumer appreciation. Meat samples were marinated for 24 h at +4 °C using 1:1 immersion technique for vegetable juices and 10% massage technique for powder forms. Experimental and mixed methods were used in the study. As a result of the marinating process applied in the study, the interactions of color, cooking loss, texture (TPA), pH, dry matter, total phenolic matter and antioxidant activity content of meat samples in different forms of different materials (juice-powder), physico-chemical analyzes in different applications (raw-cooked) were examined. In addition, sensory analysis was carried out with a group of 28 semi-trained panelists for cooked meat samples. SPSS (26.0) statistical package program was used to analyze the data obtained. As a result of the research, all of the materials used in the marination process (red beet, black carrot and purple onion) showed acidic properties. In terms of total phenolic matter content, it was measured that the powder forms of the vegetables contained more total phenolic matter compared to the juice forms. The antioxidant activity content of the powdered vegetables was found to be higher than the juice formed ones.

Universal and Naked-Eye Diagnostic Platform for Emetic Bacillus cereus Based on RPA-Assisted CRISPR/Cas12a.

Emetic Bacillus cereus (B. cereus), which can cause emetic food poisoning and in some cases even fulminant liver failure and death, has aroused widespread concern. Herein, a universal and naked-eye diagnostic platform for emetic B. cereus based on recombinase polymerase amplification (RPA)-assisted CRISPR/Cas12a was developed by targeting the cereulide synthetase biosynthetic gene (cesB). The diagnostic platform enabled one-pot detection by adding components at the bottom and cap of the tube separately. The visual limit of detection of RPA-CRISPR/Cas12a for gDNA and cells of emetic B. cereus was 10-2 ng μL-1 and 102 CFU mL-1, respectively. Meanwhile, it maintained the same sensitivity in the rice, milk, and cooked meat samples even if the gDNA was extracted by simple boiling. The whole detection process can be finished within 40 min, and the single cell of emetic B. cereus was able to be recognized through enrichment for 2-5 h. The good specificity, high sensitivity, rapidity, and simplicity of the RPA-assisted CRISPR/Cas12a diagnostic platform made it serve as a potential tool for the on-site detection of emetic B. cereus in food matrices. In addition, the RPA-assisted CRISPR/Cas12a assay is the first application in emetic B. cereus detection.

Farklı Kalınlıkların Ohmik ve Konveksiyonel Pişirmede Etin Renk ve Tekstürel Özellikleri Üzerine Etkisi

The effect of different thicknesses (2.5, 4 and 5 cm) in cooking methods of ohmic and conventional on colour and textural attributes of beef was investigated in this study. At ohmic cooking three different voltage gradient (30, 50 and 70 V) was also used. Significant differences were found between the colour and majority of texture values of raw and cooked meat samples in both ohmic and conventional cooking methods (P

Qualitative detection of species adulteration in commercial meat products using a validated ELISA method

The aim of this study was to develop and validate an ELISA method for determining the type of meat in meat and meat products and its application in the detection of species adulteration in commercial meat products from retail chains in the Republic of Croatia. The developed method showed 100% specificity towards cattle, pig, sheep and poultry proteins and no cross-reaction with non-target food type antibodies, and was able to rapidly and reliably detect a given meat species in cooked meat samples at a 2% level of contamination. The analysis of meat products collected from various retail chains and butchers in the period from 2012 to 2022 showed satisfactory agreement with the declared species in 95.7% of cases. Canned pork products contained the least amount of potentially mis-declared products. Further, 35% of sudjuk samples, contained pork in addition to declared beef, while 26.7% of chicken sausages contained undeclared pork. Given that deviations of meat products from the declaration were determined in 4.3% of the total analysed samples, the importance of systematic prevention and detection of food fraud is emphasised through the establishment of a regular and effective system of supervision and control.

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.

Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions is a practice that continuously gains ground due to its positive effects on meat sensory attributes. The aim of the present study was to determine the quality characteristics and oxidative status of pork and chicken meat after their marination in yoghurt acid whey. Forty samples per meat type were randomly assigned into five groups: CON, without YAW marination; YAW1 and YAW3, in which meat was marinated at 4 °C and a pH of 4.5 for 15 and 10 h, respectively; or YAW2 and YAW4, in which meat was handled as in the YAW1 and YAW3 group, respectively, while hesperidin at 2 g/L was also incorporated into the marinade. As shown, meat shear force values were decreased in pork but not in chicken meat samples. Meat pH values were also generally decreased, while lightness was increased in raw but not in cooked meat samples as an effect of marination. Moreover, meat oxidative stability was improved to a greater extent in chicken than in pork meat. In order to find the ideal marination period for pork meat, we further immersed it into YAW for 5 h. However, this treatment affected neither meat tenderness and the other quality properties nor meat oxidation rates. In general, hesperidin addition did not have an additional or side effect on the quality traits of pork and chicken meat. As it can be concluded, pork meat marination in YAW for 10-15 h improves tenderness, but 5 h of marination does not. On the other hand, the tenderness of chicken meat was not affected, but its oxidative stability was greatly improved after remaining in the YAW marinade for 10-15 h.

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability

The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs' diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25-30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production.

Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts.

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), a compound having a sweet caramel-like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the palatability of cooked and processed foods such as meat, while its inhalation induces several physiological functions. However, basic findings of DMHF generation in meat remain unclear. In this study, we compared the amount of DMHF in cooked meat of various animal meat (Japanese black cattle beef, Australian beef, pork, and chicken) and parts (round, loin, thigh, and breast). Meat samples were heated at 230°C, and then the amount of DMHF was measured using the solvent extraction methods. Moreover, the substrates (total free amino acid and glucose) used for the Maillard reaction were also measured to elucidate the relation between DMHF generation and nutrients in meat. DMHF was detected in all cooked meat samples, suggesting that DMHF is generated in meat regardless of animal species and parts. A significant positive correlation was observed between the DMHF generation and glucose content in the round and thigh parts. Our results suggest that DMHF generation during meat cooking would be regulated by the glucose content.

Effects of Marination with Different Salt Concentrations on Some Quality Criteria of Beef Meat

In the present study, the effect of different salt concentrations on some quality properties such as the total number of coliform bacteria, texture, cooking loss, total salt content, metmyoglobin, pH, the water activity of steaks prepared from longissimus dorsi muscle of fresh beef was investigated. For this purpose, steaks prepared from longissimus dorsi muscle were dipped in marination brine in four different concentrations; 0% (control group), 1.5% NaCl, 2% NaCl and 2.5% NaCl, and marinated for 24 hours at +4 °C. The initial crude protein, crude fat, pH, moisture, and ash contents of beef were determined as 20.50%, 5.80%, 6.13, 72.63%, 1.07%, respectively. In the cooked meat samples, the hardness, chewiness and gumminess of the samples marinated with 1.5% and 2% NaCl was found to be higher than the control group. Metmyoglobin content of the meat samples marinated with NaCl is lower than the control group. The results revealed that the total number of coliform bacteria decreased drastically in parallel with the increase in salt concentration. As a result, the changes in the quality of the bovine longissimus dorsi muscle with different salt concentrations and marination were investigated, and positive effects on the textural properties and coliform bacterial load of the meat were observed.

Investigation of the Effect of Different Cooking Methods on Conjugated Linoleic Acids in Red Meat

This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling, frying, baking and grilling were applied to meat samples taken from the bovine carcasses. In raw and cooked meat samples, CLA, cis-9, trans-11 and trans-10, cis-12 isomer amounts were examined in Gas Chromatography-Flame Ionization Detector (GC-FID) device. It was determined that the meat samples with frying treatment had the highest average value in total CLAs and c9,t11-CLAc9,t11-CLA. The difference between the total CLA values was found to be significant at the level of P < 0.01 and the difference between the mean values of the c9,t11-CLA at the level of P < 0.001. In other cooking methods, the difference between the mean values of total CLA, c9,t11-CLA and t10,c12-CLAwas not significant (P > 0.05). According to the findings obtained, it was concluded that thermal processes do not have a significant enhancing effect on the amount of CLAs in the meat and therefore, meat and products should be supplemented with CLAs to benefit from its positive effects.

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat.

Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualities could encourage more understanding and acceptance of rabbit meat by consumers, and could also provide some reference for rabbit meat processing. Therefore, the effects of boiling, sous-vide cooking, steaming, microwaving, roasting, frying and pressure cooking on the edible, nutritive and volatile qualities of rabbit meat were investigated. The sous-vide cooked rabbit meat sample showed higher moisture content, water-holding capacity and lower cooking losses than other samples, but the results of roasted rabbit meat sample were the opposite, and scanning electron microscopy observations also verified the results. There was no significant difference in 2-thiobarbituric acid reactive substance (TBARS) value in the cooked samples except for roasting. Microwaving, roasting and frying exhibited stronger antioxidant activity than the other cooked samples after in vitro digestion. A total of 38 volatiles were identified in the cooked meat samples, and the samples were well divided into four groups by principal component analysis, and 13 volatiles were considered discriminatory variables for the cooked rabbit meat. The physicochemical characteristics of cooked meat differed significantly between the processing methods. Roasted meat showed lower TBARS value and stronger antioxidant activity after simulated digestion compared to the other meats. However, pressure cooked meat detected the most volatile components while roasting the least. © 2022 Society of Chemical Industry.

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods.

This study investigated the relationship among meat texture (Warner-Bratzler shear force [WBSF] and texture profile analysis [TPA]), water-holding capacity, and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high-oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). WBSF, TPA, and water-holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat samples before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner-Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters; however, sheep meat on the standard pelleted diet required a greater number of chews than sheep finished on diet supplemented with camelina meal. Increased toughness in cooked meat due to feed type or packaging methods resulted in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point.

A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types.

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.

Organochlorine pesticide residues in raw and grilled freshwater fish (Oreochromis niloticus) collected from various locations along the Nile basin in Egypt.

The current study aimed to assess meat quality of samples of Nile tilapia fish (Oreochromis niloticus), along with examining organochlorine pesticide (OCP) residues in these samples and their potential risks to humans. About 55 samples were collected from eleven sites on the Nile River in Egypt: Damietta, El-Behera, El-Dakahlia, Kafrelsheikh, El-Gharbia, El-Menoufia, Cairo, El-Giza, El-Fayoum, El-Menia, and Aswan Governorates. Fish samples were analyzed fresh and grilled for meat quality characteristics and the presence of OCP residues using the QuEChERS method for extraction and cleanup accompanied by detection using GC-MS (gas chromatography-mass spectrometry) system. Then, risk hazards of OCP residues were calculated. Results showed that all quality criteria of raw and cooked meat samples were within the permissible levels set by the Egyptian Organization for Standardization and Quality (EOS). The detected residues of OCPs in fresh samples were hexachlorocyclohexanes (α-HCH, β-HCH, and δ-HCH), heptachlor, heptachlor epoxide, aldrin, dieldrin, endrin aldehyde, endosulfan, and p,p'-DDE. Endrin aldehyde was detected in all tested sites, while heptachlor epoxide was found in eight (73%) out of the 11 tested locations. After grilling, aldrin, heptachlor epoxide, endosulfan, and endrin aldehyde compounds were found in fish meat. Cooking fish samples reduced the OCP residue amounts by at least 95% of detected amounts in fresh meat.

High frequency of enterotoxin encoding genes of Staphylococcus aureus isolated from food and clinical samples

BackgroundStaphylococcus aureus is recognized as an important cause of food poisoning related to the consumption of raw, undercooked, or mishandled foods worldwide.MethodsA total of 90 individual meat samples and 200 clinical specimens were collected and investigated the frequency of S. aureus and classical enterotoxin genes. The samples were cultured on Baird-Parker and Mannitol salt agar and subjected for confirmatory biochemical tests and molecular detection of femA, sea, seb, sec, sed, and see genes.ResultsA total of 31 (34.5%) meat samples and 81 (40.5%) clinical specimens were positive for the presence of S. aureus. These isolates were detected with slightly higher frequency in clinical specimens than food samples (P> 0.05). Furthermore, the frequency of S. aureus in raw meat (23.4%) was higher than that in cooked meat samples (11.1%) (P< 0.05). Staphylococcal enterotoxin (SE) genes were identified in 18 (58.1%) of 31 meat isolates and 42 (51.8%) of 81 clinical isolates. The frequency of SE genes (except see) in meat isolates was slightly higher than that in clinical isolates (P> 0.05). We found sea and see genes with higher frequency than others in both meat and clinical samples. Furthermore, 55.5% of meat isolates and 38.1% of clinical isolates possessed more than one se gene.ConclusionDetection of enterotoxigenic S. aureus in clinical and raw meat samples shows a probable risk for public health. Therefore, intensive and continuous monitoring of potentially pathogenic S. aureus is strongly recommended in order to evaluate the human health risk arising from food consumption.

Технология приготовления функционального продукта из конины в соусе

Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method.&#x0D; Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing.&#x0D; Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional.&#x0D; Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

Chromium speciation analysis in raw and cooked milk and meat samples by species-specific isotope dilution and HPLC-ICP-MS

ABSTRACT This study aimed at the assessment of the impact of various culinary processes on the fate of chromium (Cr) species (Cr(III) and Cr(VI)) in infant formula milk, semi-skimmed milk and bovine meat samples. The cooking procedures were boiling at 70°C/100°C (milk samples) and frying without and with oil (95°C and 120°C) (bovine meat). The levels of Cr(III) and Cr(VI) in raw and cooked samples were determined by high-performance liquid chromatography (HPLC) coupled to inductively coupled plasma mass spectrometry (ICP-MS) using double spike species-specific-isotope dilution (SS-ID). The species were extracted by sequential complexation of Cr(III) with ethylenediaminetetraacetic acid and of Cr(VI) with 1,5-diphenylcarbazide in the same analytical run by heating at 70°C for 50 min. Anion exchange chromatography using a Dionex IonPac™ AG7 column and a mobile phase consisting of 10 mM HNO3, 2.5% MeOH and 30 mM EDTA at pH 2 was employed for species separation. The quantification limits were 0.013 and 0.049 µg kg−1 for Cr(III) and Cr(VI), respectively. ANOVA test used to compare the mean Cr species concentrations showed no significant differences between raw and cooked samples. The results obtained in the present study show that oxidation of Cr(III) to Cr(VI) does not occur during thermal cooking of milk and bovine meat samples. A selection of 10 samples of each type were analysed in terms of total Cr (Crtotal) as well as speciation (Cr(III) and Cr(VI)). Cr(VI) was not quantified in any of these samples, whereas Cr(III) levels ranged from 0.22 (infant formula milk) up to 80 µg kg−1 (chorizo sausage). Additionally, Cr(III) and Crtotal levels were comparable hence demonstrating that in the samples analysed in this study, Cr is found exclusively as Cr(III) species.

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken differing in their growth rates, which were as follows: slow-growing (SG, Leghorn), medium-growing (MG, Hubbard and Naked Neck), and fast-growing (FG, Ross). The VOC profile of meat was measured using proton-transfer reaction–mass spectrometry (PTR–MS). The VOC were identified using PTR–time of flight-MS (PTR-ToF-MS). The data were analyzed using both univariate and multivariate models. Twenty main VOC were identified, which were classified into the following chemical categories: aldehydes, alkadienes, alkenes, furans, amides, alcohols, and other compounds. Our results revealed that the chicken genotype and the method of cooking strongly influenced the VOC profile of the meat. Identifying the relationships between these traits allowed us to highlight the trade-off of the main substrates such as n-3 and n-6 polyunsaturated fatty acids (PUFA), protective substances (antioxidants), and degradation products (VOC) of the poultry meat produced during cooking. The extent of VOC production and n-3 loss was found to be higher for the SG genotype. Reduction of n-6 was higher in MG, whereas small losses in antioxidants and PUFA were observed in the FG genotype, consequently, resulting in the lowest production of VOC. The SG and MG are genotypes more active from a kinetic point of view respect to the FG ones. For this reason, in the FG genotypes, the antioxidants are less involved in the oxidative stress induced by the movement; thus, they were available to protect the lipid of the meat during the cooking process. These results suggested that the use of SG and MG genotypes requires a specific dietary protocol (i.e., increasing the antioxidants content) to counteract the lipid oxidations in all the phases: in vivo, postmortem, and during/after cooking.

Identification of sheep (Ovis aries) meat by alkaline lysis-loop mediated isothermal amplification technique targeting mitochondrial D-loop region.

Identification of meat species origin using reliable techniques is a critical requirement for ensuring label compliance, protection of consumer preference and prevention of fraudulence in the meat trade. Although a plethora of protein and DNA based meat species identification techniques are in vogue, need for rapid test suitable for under-resourced laboratories catering point-of-care (PoC) services was construed. Present study deals with development of rapid sheep (Ovis aries) meat identification technique using DNA extraction by alkaline lysis (AL) and loop-mediated isothermal amplification (LAMP) technique. The AL-LAMP specifically amplifies sheep-specific signal of mitochondrial D loop region under an isothermal temperature of 60°C with an analytical sensitivity of 0.5ng sheep DNA. The test was highly specific to sheep and performed well even in the presence of DNA of closely related meat animal species such as goat, cattle, buffalo and chicken. The novel primers designed for the AL-LAMP successfully detected sheep meat in raw and cooked meat samples heated up to 121°C for 30min. Sheep-specific AL-LAMP assay could detect 0.1% mutton-in-beef adulteration. Novel AL-LAMP assay being simple, rapid and reliable for sheep meat authentication in just 120min; hence, it could be conveniently used by terminal laboratories engaged in rendering on-site or PoC services.

Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities

Effects of emerging myopathies, spaghetti meat (SM), wooden breast (WB), and white striping/WB (WS/WB), on meat water-holding capacity (WHC) were investigated using expressible fluid (EF). Broiler breast meat (Pectoralis major) was collected from a commercial plant and sorted into normal (NORM), SM, WB, and WS/WB categories. The filter paper method was used to measure EF of fresh, frozen, and cooked meat samples with myopathies. Ratios of the total wet area over meat area were used to estimate EF. There were no differences in EF ratios between NORM and bone (dorsal) side of WB and WS/WB meat regardless of raw meat state and between NORM and SM meat regardless of SM location and meat state. There were no differences in EF ratios between NORM, SM, WB, WS/WB for cooked meat except for the samples from discolored area of cooked WB and WS/WB meat. Meat from skin (ventral) side of raw WB and WS/WB showed greater (P < 0.05) EF values (>4.01) than that of NORM (<3.30). The EF values (<3.89) from discolored area of cooked WB and WS/WB were lower than that of NORM (5.01). Effects of myopathies on EF/WHC vary with locations in abnormal broiler Pectoralis major.