Different Kinds Of Meat Research Articles

Reduction of Nitrate and Acrylamide in Heat-processed Meats using treatment with Lactobacillus Casei and Plant Extracts

Background: Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. Objective: This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. Methods: The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus leaves and stem. The used bacteria was Lactobacillus casei subsp. rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods Results: The results showed that both bacterial treatment and plant extracts could reduce the amount of acrylamide and nitrate. The most reduction in the amount of acrylamide and nitrate was obtained by adding Thymus and Nigella sativa extracts, followed by coriander extract and bacterial inoculum. Also, bacterial treatment was more effective for nitrate reduction than acrylamide. Conclusion: It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat.

Fluorescent detection of nitrofuran antibiotics with a recordly brilliant covalent organic framework

The antibiotic residues in the water have serious effects on ecological security despite its importance for human in countering bacterium infection. The effective detection of antibiotics in drinking water could give fast, accurate diagnostic evidence, and help prevent antibiotic contamination. Herein, we report a novel fluorescent covalent organic framework (TAPA-BTD-COF) for the highly effective detection of nitrofuran antibiotics. TAPA-BTD-COF is synthesized by condensation of benzothiadiazole and tris(4-aminophenyl) amine. It exhibits an extremely strong blue fluorescence and has a record absolute fluorescence quantum yield (PLQY) in organic solvents. Besides, the COF had strong light-absorption. These properties rendered it very brilliant fluorescence, which is convenient for achieving fluorescent sensing applications. TAPA-BTD-COF exhibited efficient turn-off fluorescence response to four different kinds of nitrofuran antibiotics. Moreover, TAPA-BTD-COF fluorescence sensor exhibited a fast response to nitrofuran antibiotics with a wide detection range and linear relationship, with satisfactory LOD of 0.10 μM. And the rapid response can be achieved within 10 s. Real samples of three kinds of different water and three different kinds of meat were analyzed by adding standard recovery test. The experimental results indicated that the fluorescent sensor exhibited paralleled excellent recovery in comparison with ISO standard liquid-chromatography method. Besides, IR and XPS experiments were conducted to investigate the underlying mechanism for this efficient fluorescence sensing. The results revealed a static quenching mechanism by forming electron donor–acceptor adducts between COF sensor electron-rich triphenylamine group and nitrofuran antibiotics electron-deficient nitrofuran groups.

Consumption of Meats and Fish in Poland during the COVID-19 Lockdown Period.

The COVID-19 pandemic and related restrictions have significantly impacted the quality of life of society in many countries in various aspects. The purpose of this study was to examine how the COVID-19 pandemic affected the consumption of meat and fish in society in Poland as well as the factors that determined these changes. The cross-sectional study was conducted using an original online questionnaire between 8th and 18th of April 2020. The subjects were selected randomly. The target population were adults living in Poland. The inclusion criterion for the study was the age of at least 18 years and consent to selfless participation in the study. Communication via social media such as Facebook or Instagram was used to enroll more participants from different socio-demographic subgroups. The questionnaire was divided into two parts-the first part contained questions about sex, age, body mass, body height, residence, level of education, and occupation, and the second part consisted of specific questions about the consumption frequency of different kinds of meat during the COVID-19 lockdown period (in comparison to the time before the pandemic). A total of 3888 people took part in the study including 84.54% women, with an average age of 30.17 ± 9.22 years. The frequency of poultry consumption increased, while for pork, beef, ham and other meat products as well as fish and seafood it declined. The factors that influenced the change in dietary patterns during the lockdown related to the COVID-19 pandemic included age, body mass index, gender, place of residence, and type of work performed. However, no relationship was found between the change in meat and fish consumption during the pandemic and the level of education and form of employment during the pandemic.

Identification of common aroma contributors and the regulated metabolites of different kinds of meat

Meat from different species has a unique odor; however, there is a lack of systematic research on the basic and characteristic components responsible for the formation of meat aroma. This study aimed to identify the contributors to meat odor by a multispecies comparison between chicken, duck, pork, and beef. The combined analysis identified 13 contributing substances. Eight substances [(E)-2-nonenal, (E,E)-2,4-decadienal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and dimethyl, tetrasulfide] were considered universal contributors to meat odor, and five [(E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, and (E)-2-decenal] had a characteristic contribution to the aroma of meat from different species. Further, we revealed the positive relationship between 11 of these 13 substances. Also, arachidonic acid and diacylglycerol (16:0/16:0/0:0) were the metabolic markers of olefine aldehydes through five common pathways (biosynthesis of unsaturated fatty acids, and so on). These findings revealed the contributors and metabolic pathways to meat smell and might help understand the regulatory mechanism of the aroma quality of meat.

Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish.

We compared the effect of two different kinds of steam oven-a standard (SO) and a superheated steam (SHS) oven-on four different kinds of samples: hamburgers, bovine steaks, pork steaks, and salmon fillets. Ten samples of each meat/fish were divided into three parts. Then samples were analyzed as (i) raw, (ii) cooked with SO, and (iii) cooked with SHS. For each sample, we determined the proximate composition, fatty acid composition and thiobarbituric acid reactive substances (TBARS). The results of fatty acid composition were processed both with a linear model and with a multivariate approach by using three complementary discriminant analysis techniques: canonical (CAN), stepwise (St) and discriminant (DA). SHS was effective in degreasing hamburgers but not the other kinds of samples. Cooking methods selectively affected the fatty acid profile of samples, SHS being higher in MUFA and lower in PUFA n-3 than SO. This result was also confirmed by the discriminant analysis. Finally, samples cooked with SHS showed a lower fatty acid oxidation extent than SO, as the TBARS value was significantly lower in the SHS than in the SO, irrespective of the type of meat/fish cooked.

Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat

In this study, the gel properties of myofibrillar proteins (MPs) from four meat sources (fish, beef, sheep, and pork) were compared. Oscillatory rheology measurements including temperature sweep, frequency sweep, and strain sweep were conducted to characterise the small and large deformation rheological properties of the MPs. In addition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM) were used to evaluate differences in the molecular weight distribution as well as the microstructures in gel among different MPs. Frequency sweep measurements showed that all MP gels were weak gels. MPs extracted from pork exhibited the highest gel strength and most compact gel structure, whereas those from fish exhibited the lowest gel strength and loosest gel structure. In addition, the MP extracted from pork (PSM) had the highest content of myosin heavy chain (MHC) and actin. In conclusion, the MPs extracted from fish source and mammalian sources varied significantly in terms of rheological properties and microstructural characteristics. These results provided useful information for developing mixed gel products with different gel strengths.

Citrus macroptera induces apoptosis via death receptor and mitochondrial mediated pathway as prooxidant in human non-small cell lung cancer cells

The role of plant-based prooxidants as the selective anticancer agents is of a great promise. Citrus macroptera commonly known as “Satkara”, is an important herbal and medicinal plant native to Southeast Asia. Its fruit is used in cooking different kinds of meat and pickle preparation for extra flavour and as folk medicine. In this study, the antiproliferative effect of ethyl acetate extract of C. macroptera peel (CPEA) was demonstrated on human non-small cell lung cancer cells through prooxidant induced apoptosis. Fatty acids, eight coumarins (three furanocoumarins) and one triterpenoid were identified from the CPEA through rigorous spectroscopic (UV, 1H and 13C NMR) and spectrometric (GC-MS, LC-ESI-HRMS) studies. Cytotoxicity, apoptotic rates, expression of apoptosis related genes, caspases activity and oxidative stress induced by reactive oxygen species (ROS) overproduction and mitochondrial membrane potential (MMP) damage in A549 cells were evaluated. MTT and flow cytometry analysis confirmed inhibition of A549 cell proliferation in a concentration-dependent manner with early apoptosis. qRT-PCR studies showed CPEA significantly upregulated p53, Bax, FasL, FADD and Bid mRNA expression levels and lowered Cdk1 and Bcl-2 compared to control. Caspase −9, −8 and −3 were also activated in cells treated by CPEA in both real-time and colorimetric/flurometric analysis. These results indicate that C. macroptera extract acts as prooxidant and induces cell death targeting both mitochondrial-and death receptor pathways of apoptosis in A549 cells.

Zooarchaeology, medieval economy and culinary practices: The case of Petra Castellana castrum (South of France)

Through the work of historians and zooarchaeologists, French medieval butchery, its regulations, skills, prices and products offered for sale are well known, especially from the 13th and 14th centuries. Nevertheless, the consumer of the high Middle Ages as well as his culinary practices are relatively unknown. This zooarchaeological study of Petra Castellana castrum (11th−12th centuries AD), in particular bone density and animal utility indices, has shed light on the supply systems and culinary practices of an area of the site. The contribution of textual sources has also been decisive in contextualizing and interpreting the results. This paper puts forward the preparation of two different types of meat cuts: (1) a preliminary cut favouring equally sized pieces of meat, followed by (2) a cooking cut which, on the contrary, was adapted to the different kinds of meat.

Development and Validation of a New Protocol for Detecting and Recovering Clostridium difficile from Meat Samples

There is no recommended protocol for detecting and isolating Clostridium difficile present in food samples. Here, we have evaluated the recovery of C. difficile in meat samples after incubating them in various enrichment broths. The media were as follows: cycloserine-cefoxitin fructose broth supplemented with taurocholic acid, d-cycloserine, cefoxitin, and lysozyme; cycloserine-cefoxitin mannitol broth with taurocholate and lysozyme; and cycloserine-cefoxitin fructose broth supplemented with taurocholic acid, C. difficile moxalactam norfloxacin selective supplement, and lysozyme. Samples were inoculated with various strains and quantities of C. difficile and then enriched in the different broths for 1, 4, and 7 days. C. difficile was isolated on agar plates and detected with quantitative real-time PCR (qPCR). The procedure using enrichment in cycloserine-cefoxitin fructose broth supplemented with taurocholic acid, d-cycloserine, cefoxitin, and lysozyme and incubation for 4 days for qPCR detection and 7 days for isolation (plating on C. difficile agar base with added C. difficile selective supplement and 7% [v/v] defibrinated horse blood after alcoholic shock and centrifugation) was validated. Samples of different kinds of meat and meat preparation were contaminated and used for validation of the chosen protocol. The sensitivity of detection with qPCR was 100%, and the sensitivity of the isolation method was 96%.

Study on Consumers’ Behavior on Buffen (Buffalo meat): Marketing Perspective

The study was undertaken to examine the socioeconomic profile of buffalo farmers and to assess the marketing and consumers preference on buffen (buffalo meat) in the selected areas. Twelve districts namely: Mymensingh, Jamalpur, Moulovibazar, Bhola, Bagerhat, Feni, Potuakhali, Noakhali, Laxmipur, Chittagong, Tangail and Sirajgong were selected purposively. A total of 1400 buffalo farmers were interviewed following simple random sampling technique. Data were collected during June 2011 to April 2016 and analyzed data using SPSS software. Study revealed that the highest per cent of farmers were in age group 31-45 years indicating that farmers were mature enough to give more labour to their farming activities. On average, 88 per cent buffalo farmers were engaged purely in agriculture followed by business and service as primary occupation. The highest numbers of farmers were illiterate followed by primary education, SSC, HSC and Degree. About 49 per cent buffalo farmers had above 15 years of farming experience of rearing buffalo. Average farm size was estimated 0.95 hectare indicating small and medium category farm and average family size was calculated 6 persons per family which is higher than national average 4.9. Dependency ratio was also estimated to 0.94. The study showed that buffen contributes 7.16 per cent of total red meat production and 6.19 per cent of total meat production in Bangladesh and about 50 percent farmers reported that they did fattening before selling of buffalo. About 48 per cent consumers reported that they prefer buffen most among different kinds of meats. In view point of butcher, about 46 percent consumer preferred buffen than beef.

Treatment Optimisation and Sample Preparation for the Evaluation of Lipid Oxidation in Various Meats Through TBARs Assays before Analysis

The aim of this work was to evaluate the critical points while using a TBARs test to measure the lipid oxidation in meat samples; this method includes a distillation method, extracting acid solutions (7% trichloroacetic acid—TCA, 4% perchloric acid—HClO4 and 4 N hydrochloric acid—HCl), butylated hydroxytoluene (BHT) concentrations and their interactions. The TBARs test method has been evaluated in different animal meat species and in different kinds of meat: fresh, stored, frozen and at different times of defrosting. Moreover, the influence of sample management was evaluated. The best results were obtained after using a distillation and a cold extraction with 7% TCA. The presence of the antioxidant agent (BHT) was essential and was more important in frozen samples than in fresh meat and especially when it was added at negligible concentrations immediately before defrosting, within 2 min of sample withdrawal from the freezer. The general management of the sample requires careful attention, avoiding storage and/or freezing, and lean meat appears to be more susceptible than fatty meat to the oxidative process. Practical Applications: Optimized TBARs test, including sample management, may represent a line guide to its application such that the results of future studies can be comparable and successfully employed.

Association Between Consumption of Red and Processed Meatand Pancreatic Cancer Risk: A Systematic Review and Meta-analysis.

The relationship between consumption of red and processed meat and pancreatic cancer risk is inconclusive. We conducted a systematic review and meta-analysis to analyze this relationship. We performed a systematic search of PubMed, EMBASE, and the Web of Science to identify studies that examined associations between consumption of different kinds of meat with pancreatic cancer and were published through February 2016. By using data from these articles, we associated level of consumption with cancer risk and performed subgroup, meta-regression, and publication bias analyses. We collected and analyzed data from a total of 28 studies that involved 3,143,777 participants (11,325 consumers of red meat) and 2,904,866 participants (9955 consumers of processed meat). We observed statistically significant differences between consumers and non-consumers of these meats in case-control studies (red meat, P= .02; processed meat, P < .01) but not in cohort studies (red meat, P= .09; processed meat, P= .18). In cohort studies, a 100 g/day increase in red meat consumption was associated with significant increase in risk of pancreatic cancer (P= .01); a 50 g/day increase in processed meat consumption was not associated with significant increase in risk of pancreatic cancer (P= .90). In cohort studies, we observed associations in consumption of red meat by men and pancreatic cancer (P < .01) and consumption of processed meat by men and pancreatic cancer (P < .01) but no associations for women (redmeat, P= .61; processed meat, P= .88). In a systematic review and meta-analysis, we found case-control but not cohort studies to associate consumption of red and processed meat with risk of pancreatic cancer. However, in cohort studies, consumption of red and processed meat appeared to increase risk of pancreatic cancer in men but not in women.

Global Meat Market

This article provides a comprehensive overview of the global meat sector and examines significant food processing sub-sectors that are a major contributor to the global economy. Structural changes in global meat production, consumption and trade are analysed using recent Food and Agriculture Organisation statistical databases, in terms of geographic concentration or relocation of production or markets and temporal changes across major geographical regions. The findings indicate significant recent shifts in production, consumption and trade of different kinds of meat. While developing markets still focus on red meat, the developed markets are moving faster towards white meat due to increasing health and environmental concerns among consumers in recent years. The implications of such trends for South Asia are examined, too, and call for further research.

Prevalence of Listeria monocytogenes in different kinds of meat in Tehran province, Iran

Purpose – The purpose of this paper is to determine the prevalence of Listeria monocytogenes as an important foodborne pathogen in different kinds of meat. Design/methodology/approach – In total, 410 samples, including fresh and frozen meats of turkey, quail, chicken, ostrich, cattle, sheep and camel, fresh chicken liver and fresh minced meat were gathered and then analyzed according to USDA-FSIS method. To enumerate L. monocytogenes, the MPN procedure was used and also, strains were serotyped by using commercial specific antisera. Findings – It was found that 28.05 percent of samples were positive for L. monocytogenes and the contamination of beef meat was higher than the others. The range of microbial load was from &lt;2 to 940 MPN g−1. Most of the samples (94.39 percent) had a microbial load of &lt;100 MPN g−1. Moreover, 56 percent of the strains belonged to serogroup 1, especially to 1/2a, although, the most frequently isolated serotype was serotype 4b (38.3 percent) in all samples. These findings indicate the potential risk of contamination in different kinds of meats by L. monocytogenes. Originality/value – This survey is of academic value and of value to those working in the food hygiene and safety. Also, to the best knowledge of these researchers, there has been no serious research on this topic with all its aspects in Iran.

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. in Beef, Buffalo and Lamb Using Multiplex PCR

Background: Meat contamination has been linked to consumer health problems, as proved by outbreaks and recalls from market places . Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. are considered among the most important pathogens which can be spread through meat and meat products consumption. Objectives: The aim of the present study was to determine the prevalence of E. coli O157:H7, L. monocytogenes, and Salmonella spp. in different kinds of meat marketed in Ahvaz, South-west part of Iran. Materials and Methods: A total of 210 samples of beef, buffalo and lamb meats were collected from retail outlets and popular supermarkets. After each single pathogen and DNA extraction, multiplex PCR as a rapid and cost-effective method was carried out to determine the prevalence of the pathogens in the samples. Results: L. monocytogenes was detected in 2.8% of beef and buffalo samples and 4.3% of lamb samples. E. coli O157:H7 was detected in 2.8% of beef and 1.4% of buffalo samples. However, no contamination with this pathogen was found in lamb samples. The prevalence of Salmonella spp. in beef, buffalo and lamb samples was 4.3, 2.8 and 7.1%, respectively. Conclusions: Due to the presence and potential hazard of E. coli O157:H7, L. monocytogenes, and Salmonella spp. in meat samples, the detection of these pathogens in different kinds of meat is crucial to safeguard public health.

Ресурсы развития мясной промышленности Монголии

This paper reviews the historical aspect of grazing in Mongolia. The data on changes in the structure of animal species in the general population is presented. The level of main types of foods security of the population of Mongolia based on the findings of the actual meat and meat products consumption ratio to the recommended standard in accordance with national standards is analyzed. In absolute terms, the number of livestock is growing steadily, so by the conditions for ensuring full meat and meat products security for the population. Estimation of the technological level of the country's meat industry and export performance of meat products, including the Russian Federation, is given. A model of technological strategy of meat processing is suggested. It is noted that the main directions of development of meat industry in the country are increased production and safety of meat in agriculture and waste-free deep treatment of cattle in the meat industry, as well as improvement of the export potential of different kinds of meat.

Determination of Nitrite and Nitrate in Brazilian Meats Using High Shear Homogenization

Nitrate and nitrite are usually added to processed meat products to protect against the growth of microorganisms. Two sample preparation methodologies using either manual grinding (with a mortar and pestle) or mechanical high shear homogenization were investigated and compared. The results showed that high shear homogenization was the most suitable for the extraction of nitrite and nitrate from ham, salami, and bacon samples, achieving high extraction recoveries (>98%) together with low relative standard deviations (RSDs) for the samples analyzed. Analyses were performed using capillary electrophoresis. A running buffer consisting of 60 mmol L−1 tetraborate and 0.2 mmol L−1 cetyltrimethylammonium bromide enabled separation of the analytes in 0.998) in the 0.2- to 2.5-mg L−1 and 0.5- to 5-mg L−1 concentration ranges, respectively. The limits of detection were 0.15 mg L−1 for nitrite and 0.17 mg L−1 for nitrate. The method developed was applied to the analysis of different kinds of meats (sausage, ham, salami, bacon, and others) produced in Brazil. The ranges of concentration found were 17.3–46.4 mg kg−1 (nitrite) and 69.9–198.1 mg kg−1 (nitrate). The contents of nitrate and nitrite in the samples were below the Brazilian legislation limit values (150 and 300 mg kg−1 for nitrite and nitrate, respectively).

PROXIMATE ANALYSIS. FATTY ACID PROFILES AND MINERAL CONTENTS OF MEATS: A COMPARATIVE STUDY

ABSTRACT The aim of this study was to compare chemical parameters, fatty acid composition and mineral contents of farm animal meats which are marketed in Turkey. Different kinds of meats were purchased from the meat market including beef, lamb, broiler, turkey, ostrich and quail meat, which are mostly preferred for different reasons by consumers. However, little information exists about the composition of meats of different farm animal species. The results of proximate analysis showed that the high level of protein (24.38%) and low level crude fat (1.19 ± 0.13%) were found in turkey meats, while the low level of protein (18.75%) and high level fat (8.79%) were found in lamb meats. The fatty acid compositions of meats were in the range of 22.68–48.37% for saturated, 21.38–42.45% for monounsaturated and 3.75–47.47% for polyunsaturated acids. The highest micro mineral was determined as zinc (5.7417 ppm) in lamb and ostrich (5.0923 ppm).PRACTICAL APPLICATIONSConsumers attitudes toward meat “safety” greatly affect their overall choices and the variety of meat types available for sale. Some meats are more likely to cause heart disease – saturated fats and trans fats. These fats are usually found in foods from animals such as meat milk, cheese and butter. The dietary saturated fatty acids elevate serum cholesterol concentrations, whereas polyunsaturated fatty acids reduce serum cholesterol concentrations and monounsaturated fatty acids have little or no effect. Therefore, knowledge concerning the exact fatty acid composition of the meat is extremely important for the consumer and processing sector. This study provides comparative information to consumer and processing sector about proximate and fatty acid compositions and mineral contents of beef, lamb, broiler, turkey, ostrich and quail meats.

Analysis of Sphingomyelin in Meat Based on Hydrophilic Interaction Liquid Chromatography Coupled to Electrospray Ionization−Tandem Mass Spectrometry (HILIC-HPLC-ESI-MS/MS)

The amount of sphingomyelin in different kinds of meat was analyzed by hydrophilic interaction liquid chromatography (HILIC-HPLC) coupled with electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Analysis comprised sphingomyelin species with the five different sphingoid bases dihydrosphingosine (d18:0), sphingosine (d18:1(Delta4)), 4,8-sphingadienine (d18:2(Delta4,8)), 4-hydroxysphinganine (phytosphingosine (t18:0)), and 4-hydroxy-8-sphingenine (t18:1), and fatty acids with 12-26 carbon atoms as well as their (poly)unsaturated (up to four double bonds) and monohydroxylated analogues. Most sphingolipids contained sphingosine (d18:1) as the predominant sphingoid base, while stearic acid and palmitic acid were found as prevalent fatty acids. Total amounts vary from 361-471 mg/kg, whereas the meat of the wild animals showed considerably lower amounts.

Heterocyclic amines and genotype of N-acetyltransferases as risk factors for prostate cancer

A variety of carcinogenic heterocyclic amines are produced during the cooking of meat at high temperatures. These carcinogens are metabolized by N-acetyltransferases (NAT), which are polymorphic in the population. This study examined associations between prostate cancer (PCa) and the consumption of different kinds of meat, heterocyclic amine intake and NAT genotypes. PCa patients and controls were recruited in the Syracuse, NY area. Levels of meat and heterocyclic amine intakes were determined from validated surveys and NAT genotypes were determined by the sequences of PCR-amplified DNA from buccal swabs. A total of 152 cases and 161 controls were eligible for analysis. There was an association between PCa and history of PCa in the first-degree blood relatives (OR = 4.59, 95% CI 2.21-9.70), and family history of bladder cancer (P < 0.02). However, there was no association with the history of other cancers. There was no association between PCa and either 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) intake, or NAT1 and NAT2 genotypes. However, there was a trend of association with MeIQx and with rapid NAT2 and NAT1*10 in combination with PhIP. A new NAT1 allele with a frequency of one out of 544 chromosomes was found in the Caucasian subjects.