Different Types Of Meat Research Articles

Can carbon footprint serve as an indicator of the environmental impact of meat production?

The carbon footprint (CF), the amount of greenhouse gases (GHG) emitted during a product's lifecycle, was evaluated as an indicator of the wider environmental impacts of meat production using existing life cycle assessments of different types of meat (pork, chicken and beef). The CF generally acts as an indicator of acidification and eutrophication potential, since more efficient use of nitrogen leads to less eutrophying and acidifying substances being released to the environment and to lower GHG emissions in nitrous oxide form. GHG mitigation strategies based on more efficient use of feed can therefore also lead to decreased acidification and eutrophication potential. Decreased GHG emissions due to increased productivity mean less land is required for feed production, so CF can act as a proxy for land use. For the impact category primary energy use, apparent conflicts with CF were identified. Pasture-based beef production can be either very energy-efficient or energy-demanding, but both forms produce high CH4 emissions from enteric fermentation. For monogastric animal production, CF can function as an indicator of primary energy use, as both energy use and GHG emissions originate mainly from feed production. It is unclear how the biodiversity impact category correlates to CF. More intensive production can allow more land to be left in its natural state, but can involve increased use of pesticides and fertilisers and monocropping locally, threatening biodiversity. Using CF as an indicator of the environmental impact of meat can generate conflicts with other environmental categories in some cases. However, the risk of damaging other environmental areas when acting on CF must be weighed against the risk of further neglecting to act on global warming by failing to exploit the current market momentum of carbon footprinting.

Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry

AbstractStorage tests were conducted to identify and compare factors influencing the growth of Pseudomonas spp. as specific spoilage organism on fresh pork and poultry. Besides the extrinsic factor, temperature, the intrinsic factors, pH‐value, aw‐value, Warner‐Bratzler shear force (WBSF), d‐glucose, L‐lactic acid, fat and protein content were analyzed. The growth of Pseudomonas spp. was clearly dependent on temperature, with faster growth at higher temperatures. Furthermore, growth was faster on fresh poultry than on fresh pork resulting in shorter shelf lives at constant temperatures from 2 to 15C. Almost all of the investigated intrinsic factors were significantly different (P < 0.05) for fresh pork and poultry (except aw‐value and L‐lactic acid). Pseudomonas spp. counts correlated significantly to all investigated parameters in pork except WBSF and to four of the seven parameters in poultry (pH, aw, d‐glucose, L‐lactic acid). However, magnitudes of these correlations were low, which indicates minor influences on shelf life.Practical ApplicationsEarly spoilage of fresh meat can lead to food waste and thereby economic losses as well as the loss of consumer confidence. Until now, there have been no previous detailed studies describing and comparing different intrinsic and extrinsic parameters and their influence on the growth of Pseudomonas spp. as specific spoilage organism in different types of meat. Understanding the main impact factors on shelf life of fresh pork and poultry is a prerequisite for the development of methods and tools for improving processes in meat supply chains. In particular, the results can serve as a basis for the development of mathematical models that can predict the shelf life and remaining shelf life of both meat types.

Direct Quantification and Distribution of Tetracycline‐Resistant Genes in Meat Samples by Real‐Time Polymerase Chain Reaction

The evolution of antimicrobial-resistant bacteria has become a threat to food safety and methods to control them are necessary. Counts of tetracycline-resistant (TR) bacteria by microbiological methods were compared with those obtained by quantitative PCR (qPCR) in 80 meat samples. TR Enterobacteriaceae counts were similar between the count plate method and qPCR (P= 0.24), whereas TR aerobic mesophilic bacteria counts were significantly higher by the microbiological method (P < 0.001). The distribution of tetA and tetB genes was investigated in different types of meat. tetA was detected in chicken meat (40%), turkey meat (100%), pork (20%), and beef (40%) samples, whereas tetB was detected in chicken meat (45%), turkey meat (70%), pork (30%), and beef (35%) samples. The presence of tetracycline residues was also investigated by a receptor assay. This study offers an alternative and rapid method for monitoring the presence of TR bacteria in meat and furthers the understanding of the distribution of tetA and tetB genes.

Meat Consumption and Its Association With C-Reactive Protein and Incident Type 2 Diabetes

OBJECTIVETo investigate whether intake of different types of meat is associated with circulating C-reactive protein (CRP) and risk of type 2 diabetes in a prospective cohort study.RESEARCH DESIGN AND METHODSOur analysis included 4,366 Dutch participants who did not have diabetes at baseline. During a median follow-up period of 12.4 years, 456 diabetes cases were confirmed. Intake of red meat, processed meat, and poultry was derived from a food frequency questionnaire, and their association with serum high-sensitivity CRP was examined cross-sectionally using linear regression models. Their association with risk of type 2 diabetes was examined using multivariate Cox proportional hazards model, including age, sex, family history of diabetes, and lifestyle and dietary factors.RESULTSAn increment of 50 g of processed meat was associated with increased CRP concentration (βprocessed meat = 0.12; P = 0.01), whereas intake of red meat and poultry was not. When comparing the highest to the lowest category of meat intake with respect to diabetes incidence, the adjusted relative risks were as follows: for red meat (1.42 [95% CI 1.06–1.91]), for processed meat (1.87 [1.26–2.78]), and for poultry (0.95 [0.74–1.22]). Additional analysis showed that the associations were not affected appreciably after inclusion of CRP into the model. After adjustment for BMI, however, the association for red meat attenuated to 1.18 (0.88–1.59).CONCLUSIONSIntake of processed meat is associated with higher risk of type 2 diabetes. It appears unlikely that CRP mediates this association.

Household Animal Production and Meat Consumption in Rural Bangladesh

Promotion of household (HH) animal production has been suggested as a strategy to improve diet quality among undernourished, rural populations by increasing meat consumption. This study examines the relationships between animal production and HH‐level meat consumption among 360 HHs with young children in rural Bangladesh. HH consumption of different types of meat and fish was modeled as a function of demographic and socio‐economic factors and animal production. Consumption of each type of meat among producers of the corresponding animal was modeled as a function of socio‐economic and demographic factors and descriptors of animal production. 85% of HHs produced at least one type of animal, including chicken (62%), cows (41%) and fish (37%). 81% of HHs consumed some meat or fish on the days of observation, but the quantities consumed were low (mdn 59 g/capita, IQR 113 g/capita). Adjusting for other HH traits, fish production was positively associated with fish consumption (p=0.05), but there were no significant relationships between production and consumption for other types of animal. HH wealth and the type of animal produced are related to meat consumption among animal producing HHs. With the possible exception of fish production, promoting animal production in rural Bangladesh may not be an effective means of increasing meat consumption. Research supported by the HarvestPlus Challenge Program.

Pigs and Desire in Lillian Ng´s "Swallowing Clouds"

Pigs and Desire in Lillian Ng´s "Swallowing Clouds"

Direct detection and genotyping of Toxoplasma gondii in meat samples using magnetic capture and PCR

Different transmission routes, including the ingestion of undercooked meat, can result in Toxoplasma gondii infection in humans. The development of effective prevention strategies is hampered by a lack of quantitative information on the contamination level of different types of meat. Therefore, we developed a method for detection and quantification of T. gondii. The method involved preparation of crude DNA extract from hundred gram samples of meat, magnetic capture of T. gondii DNA and, quantitative real-time PCR targeting the T. gondii 529-bp repeat element. The detection limit of this assay was approximately 230 tachyzoites per 100 g of meat sample. There was a linear relation between the number of parasites added to the samples and Cp-values. Results obtained with the PCR method were comparable to bioassay results for experimentally infected pigs, and to serological findings for sheep. In addition, the T. gondii in 50% of the positive sheep samples could be genotyped by sequencing of the GRA6 gene, after isolation of the gene by magnetic capture. Two subtypes of GRA6 type II were identified in the 16 samples from sheep. For seven samples, the identification of T. gondii as type II was confirmed by microsatellite typing. The PCR method can be used as an alternative to bioassay for detection and genotyping of T. gondii, and to quantify the organism in meat samples of various sources.

Check on the Presence of Enterobacteria and Salmonella Spp. in Sausage

ABSTRACTSausage production in Kosovo has started years ago, a product which has a very high use, as in family kitchens as well as in restaurants. This product is very liked and known by local consumers, but is also known in the Balkan countries. Sausage is prepared by different types of meat but the most favorite remains by the bovine meat, from the bovine minced meat sausage produced under receptures of producers, where they add water, nitrites, nitrates, spices and salt. During processing the temperature used is 65–72°C for 60 minutes, which after processing is considered usable for consumption within 60 days. During the production process and post production process analytical inspections and controls of meat processing industry were attentive and rigorous in order of misusing this product, which is very favorite of customers. But despite the high care, occasionally the cases of toxy- alimentary infections were recorded by sausage consumption. This fact served as a reason to allow a more detailed study in relation to microbiological control and analytical indicators; Enterobacteria and pathogen Salmonella spp. This study was undertaken in a meat processing factory in Kosovo. Samples of the final product were collected for microbiological analysis during the period January—September 2009 and their total reached 60 samples. Their analysis was conducted by Institute of Food Safety and Veterinary in Tirana, Albania. From the results of laboratory analysis were confirmed 60 samples of sausages or 15% of them have over-presence of enterobacteria, above the limit (100–500 cfu/g). By the microbiological spectrum in the same samples wasn't identified the presence of Pathogen Salmonella spp.

β-Lactam Resistance in Salmonella Strains Isolated from Retail Meats in the United States by the National Antimicrobial Resistance Monitoring System between 2002 and 2006

Ampicillin-resistant (Amp(r)) Salmonella enterica isolates (n = 344) representing 32 serotypes isolated from retail meats from 2002 to 2006 were tested for susceptibility to 21 other antimicrobial agents and screened for the presence of five beta-lactamase gene families (bla(CMY), bla(TEM), bla(SHV), bla(OXA), and bla(CTX-M)) and class 1 integrons. Among the Amp(r) isolates, 66.9% were resistant to five or more antimicrobials and 4.9% were resistant to 10 or more antimicrobials. Coresistance to other beta-lactams was noted for amoxicillin-clavulanic acid (55.5%), ceftiofur (50%), cefoxitin (50%), and ceftazidime (24.7%), whereas less than 5% of isolates were resistant to piperacillin-tazobactam (4.9%), cefotaxime (3.5%), ceftriaxone (2%), and aztreonam (1.2%). All isolates were susceptible to cefepime, imipenem, and cefquinome. No Salmonella producing extended-spectrum beta-lactamases was found in this study. Approximately 7% of the isolates displayed a typical multidrug-resistant (MDR)-AmpC phenotype, with resistance to ampicillin, chloramphenicol, streptomycin, sulfonamide, tetracycline, plus resistance to amoxicillin-clavulanic acid, cefoxitin, and ceftiofur and with decreased susceptibility to ceftriaxone (MIC > or = 4 microg/ml). Pulsed-field gel electrophoresis results showed that several MDR clones were geographically dispersed in different types of meats throughout the five sampling years. Additionally, 50% of the isolates contained bla(CMY), 47% carried bla(TEM-1), and 2.6% carried both genes. Only 15% of the isolates harbored class I integrons carrying various combinations of aadA, aadB, and dfrA gene cassettes. The bla(CMY), bla(TEM), and class 1 integrons were transferable through conjugation and/or transformation. Our findings indicate that a varied spectrum of coresistance traits is present in Amp(r) Salmonella strains in the meat supply of the United States, with a continued predominance of bla(CMY) and bla(TEM) genes in beta-lactam-resistant isolates.

Who’s your patty? Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products

Having more healthful options at campus eateries is a viable way to meet consumer demand, as well as to promote health on campus. Our study tested three healthier alternatives (low-fat beef, turkey, and soy/rice burgers) against the conventional full-fat hamburger patty (control). We examined consumer acceptance of the four burger patties with 48 untrained student panelists. A 9-point scale hedonic test was used to measure consumer acceptance. Quantitative descriptive analysis (QDA) was also conducted with six trained panelists to evaluate the intensity of sensory properties. Analysis of variance was used to detect significant differences among the treatments. Consumer acceptance mean scores for full-fat beef, lean beef, turkey, and soy/rice patties were 5.98, 6.68, 5.50 and 5.56, respectively, with no preference of the control patty over turkey or soy/rice, but a significant preference of the lean beef over turkey and soy/rice. QDA results showed flavor, spiciness, and elasticity significantly varied across the treatments. Panelists rated lean beef as significantly more elastic than all other patties. It is uncertain whether those sensory attributes contributed to consumer acceptance. In conclusion, our research indicates that college consumers may accept these healthier substitutes for traditional full-fat beef patties. Consumer acceptance of healthier patty substitutes should be further investigated in primary and secondary schools as well. With proper marketing, healthier alternatives to the conventional, full-fat hamburger patty could become competitive choices.

Who's Your Patty: Sensory Evaluation of Burger Patties Made with Different Types of Meat or Plant-Based Products

To determine the sensory properties of four types of burger patties: full-fat beef, lean beef, turkey, or soy/rice, as evaluated by consumers and trained panelists.

Molecular Analysis ofEscherichia colifrom Retail Meats (2002–2004) from the United States National Antimicrobial Resistance Monitoring System

The origins and virulence potential of meat product-associated Escherichia coli are undefined. Two hundred eighty-seven E. coli isolates (145 resistant and 142 susceptible to trimethoprim-sulfamethoxazole, nalidixic acid, and/or ceftiofur), recovered by the United States National Antimicrobial Monitoring System from retail beef, pork, chicken, and turkey products (from Oregon, Tennessee, Georgia, and Maryland, 2002-2004) underwent polymerase chain reaction testing for phylogenetic groupings and 59 virulence-associated genes. However analyzed, resistant and susceptible isolates differed minimally according to the assessed characteristics. In contrast, the 4 meat types differed greatly for multiple individual traits and aggregate virulence scores. Poultry isolates exhibited virulence genes associated with avian pathogenic E. coli; beef isolates exhibited traits associated with E. coli from diseased cattle. Overall, 20% of isolates qualified as extraintestinal pathogenic E. coli, with poultry isolates exhibiting significantly higher virulence scores than beef and pork isolates (P < .001). Within this systematically collected, geographically distributed sample of recent retail meat isolates, the carriage of extraintestinal pathogenic E. coli virulence genes in antimicrobial-resistant and antimicrobial-susceptible E. coli appeared similar, whereas isolates from different types of meat differed, consistent with on-farm acquisition of resistance within host species-specific E. coli populations. A substantial minority of meat-source E. coli (whether susceptible or resistant) may represent potential human pathogens.

Prevalence of Arcobacter in meat and shellfish.

Arcobacter is considered an emergent foodborne and waterborne enteropathogen. However, its prevalence in foods of animal origin is only partially known, because most studies have been concentrated on poultry, pork, and beef, and methods applied do not allow identification of all currently accepted Arcobacter species. We investigated the prevalence of Arcobacter in 203 food samples, 119 samples of seven different types of meats and 84 samples of four types of shellfish. Isolates were identified in parallel by using a published multiplex PCR method and a recently described 16S rDNA restriction fragment length polymorphism method that allows all currently accepted Arcobacter species to be characterized. The global prevalence of Arcobacter was 32%; it was highest in clams (5 of 5 samples, 100%) and chicken (9 of 14 samples, 64.3%) followed by pork (9 of 17 samples, 53.0%), mussels (23 of 56 samples, 41.1%), and duck meat (2 of 5 samples, 40.0%). Turkey meat and beef had a similar recovery rate (10 of 30 samples, 33.3%; 5 of 16 samples, 31.3%; respectively), and rabbit meat had the lowest rate (1 of 10 samples, 10.0%). No arcobacters were found in oysters, frozen shrimps, or sausages. This food survey is the first in which five of the seven accepted Arcobacter species have been isolated. Arcobacter butzleri was the most prevalent species (63.0% of isolates) followed by Arcobacter cryaerophilus (26.6%), Arcobacter mytili (4.7%), Arcobacter skirrowii (3.1%), and Arcobacter nitrofigilis (3.1%). Three (4.7%) of the isolates were classified as belonging to three potentially new phylogenetic lines. Our results indicated that Arcobacter species are widely distributed in the food products studied.

Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat

The thermal conductivity of four different types of meats (Veal, Hashi, Noeimi and Najdi) was determined for a temperature range of 5–40°C and moisture content range of 30–75% (wet basis). Thermal conductivity increased almost linearly with the increasing levels of both temperature and moisture content. Multiple regression models with high R2 < 0.91) values were developed to correlate thermal conductivity as a function of temperature and moisture content. Statistical analysis revealed that both variables had significant effect on thermal conductivity of meats.

Antimicrobial Resistance in Salmonella enterica Serovar Heidelberg Isolates from Retail Meats, Including Poultry, from 2002 to 2006

Salmonella enterica serovar Heidelberg frequently causes food-borne illness in humans. There are few data on the prevalence, antimicrobial susceptibility, and genetic diversity of Salmonella serovar Heidelberg isolates in retail meats. We compared the prevalences of Salmonella serovar Heidelberg in a sampling of 20,295 meats, including chicken breast (n = 5,075), ground turkey (n = 5,044), ground beef (n = 5,100), and pork chops (n = 5,076), collected during 2002 to 2006. Isolates were analyzed for antimicrobial susceptibility and compared genetically using pulsed-field gel electrophoresis (PFGE) and PCR for the bla(CMY) gene. A total of 298 Salmonella serovar Heidelberg isolates were recovered, representing 21.6% of all Salmonella serovars from retail meats. One hundred seventy-eight (59.7%) were from ground turkey, 110 (36.9%) were from chicken breast, and 10 (3.4%) were from pork chops; none was found in ground beef. One hundred ninety-eight isolates (66.4%) were resistant to at least one compound, and 49 (16.4%) were resistant to at least five compounds. Six isolates (2.0%), all from ground turkey, were resistant to at least nine antimicrobials. The highest resistance in poultry isolates was to tetracycline (39.9%), followed by streptomycin (37.8%), sulfamethoxazole (27.7%), gentamicin (25.7%), kanamycin (21.5%), ampicillin (19.8%), amoxicillin-clavulanic acid (10.4%), and ceftiofur (9.0%). All isolates were susceptible to ceftriaxone and ciprofloxacin. All ceftiofur-resistant strains carried bla(CMY). PFGE using XbaI and BlnI showed that certain clones were widely dispersed in different types of meats and meat brands from different store chains in all five sampling years. These data indicate that Salmonella serovar Heidelberg is a common serovar in retail poultry meats and includes widespread clones of multidrug-resistant strains.

Effect of Temperature and Moisture Content on Thermal Properties of Four Types of Meat Part Two: Specific Heat & Enthalpy

The specific heat and enthalpy of four different types of meats (Veal, Hashi, Noeimi, and Najdi) were determined in the temperature range of −40 to 40°C and moisture content range of 30–75% (wet basis). The two properties were measured by the modulated differential scanning calorimeter (MDSC). The specific heat increased almost linearly more significantly with the increasing levels of moisture content than temperature. Multiple regression models with high R2 values were developed to correlate specific heat as a function of moisture content. Statistical analysis revealed that moisture content had significant effect on specific heat of meats. Experimental enthalpy data were compared with predictive models from the literature which gave similar results but none of them was suitable to interpret MDSC results in the temperature range of phase change.

ESTUDO DOS CANAIS E DAS MARGENS DE COMERCIALIZAÇÃO DE CARNES EM GOIÂNIA – GOIÁS, 1972

The objective of this study is to analyze the commercialization system of meat for the Goiânia (the capital city of the state of Goias) market during the year 1972, using fluxograms for market channels and estimates for the marketing margins. Goiânia is the most important center for meat consumption in the state of Goias. In order to supply its 474,000 inhabitants, the following amounts of meat: 8,394 T. of beef; 2,167 T. of pork and 1,474 T. of chicken, were commercialized in 1972. The present research work was developed during 1973, in the cities of Goiânia, Inhumas and Trindade, all located in the state of Goias, Brazil. The “survey method”, with personal interviews involving government and private organization connected with meat commercialization, was used. The following data were collected: a) the amounts of beef, pork, and chicken consumed in Goiânia during 1972; b) the prices of these different types of meat at the producer, wholesaler, and retailer levels; c) the percentage of each one of these types supplied to commercial outlets by the wholesalers; d) the losses during transportation; e) the carcass yield for cattle, pork, and chicken by-products; f) the equipment used for live-stock transportation and distribution of the products. The commercialization of the three types of meat is transacted directly from the wholesalers to the retailers. In some situations, the products are sold straight to the consumer, without the services of the retailer. The results of this research show that: a) about 38% of the live weight, or 76% of the carcass weight, must arrive at the consumer as beef, and 6% of the live weight, or 12% of the by-product weight, as edible by-products; b) about 80% of the live weight of swine must arrive at the consumer as carcass and other edible by-products; c) about 80% of the live weight of chickens must arrive at the consumer as carcass and other edible by-products; d) selling directly to the retailers, the industrial organizations which deal with beef, pork and chicken, also work as wholesalers; e) the industries working with beef and chicken present “vertical integration”; f) the commercialization margin, for beef is 39%, 29% of which is the retailer’s, 10% the wholesaler’s, and 6l% the farmer's, considering that the consumer pays 100%; g) the commercialization margin for chicken is 42%; 7% of which is the retailer’s, 35% the wholesaler’s, and 58% the farmer's, considering that 100% is the price paid by the consumer.

Consumption of different types of meat and the risk of renal cancer: meta-analysis of case–control studies

Consumption of different types of meat and the risk of renal cancer: meta-analysis of case–control studies

Consumption of different types of meat and the risk of renal cancer: meta-analysis of case–control studies

Kidney cancers account for almost 2% of all cancers worldwide, with 150,000 new cases and 78,000 deaths from the disease occurring annually. An increase in the incidence of kidney neoplasm in western countries was noticed in the past few years. Between 1988 and 1992, the incidence of renal cancer per 100,000 person-year among males in USA, Norway, and France was 34.1, 9.00, and 16.10, respectively. Among females in the same countries, it was 5.70, 5.00, and 7.30, respectively. Although several individual case-control studies examined the association of meat intake and renal cancer risk, the results were inconsistent because of the insufficient statistical power of the individual studies. Therefore, the following meta-analysis was designed to help in clarifying the association. Electronic search of MEDLINE, OVID, and PUBMED databases which have articles published between (1966 and 2006) was conducted to select studies for this meta-analysis. Fixed and random-effects meta-analytical techniques were used to estimate the overall association between meat consumption and kidney cancer. Thirteen case-control studies were found. This meta-analysis supported a positive relationship between meat consumption and risk of renal cancer. Summary results indicated that there was from 20% to 22% higher risk of renal cancer among those in the highest relative to the lowest category of poultry and processed meat consumption. Consumption of all meat and red meat was associated with 27% and 30% higher risk, respectively. The increased risks were statistically significant. Increased consumption of all meat, red meat, poultry, and processed meat is associated with an increase risk of kidney cancer. Reduction of meat consumption is an important approach to decreasing the incidence of kidney cancer in the general population.

Analysis of alkylphenol and bisphenol A in meat by accelerated solvent extraction and liquid chromatography with tandem mass spectrometry

The ubiquity of alkylphenols and bisphenol A (BPA) in the environment is a worldwide scientific and public concern due to the persistence, toxicity and endocrine disrupting properties of these compounds. This paper introduces a new method based on accelerated solvent extraction, with a subsequent cleanup step using amino-propyl solid phase extraction cartridges and liquid chromatography–electrospray ionization tandem mass spectrometry (LC–ESI–MS/MS) for the simultaneous determination of nonylphenol (NP), octylphenol (OP) and bisphenol A (BPA) in different meats. Recovery studies were performed at different fortification levels. The average recoveries of each compound ranged from 91.5% to 99.9% for BPA, 89.0% to 93.3% for NP and 97.8% to 101.3% for OP. The limits of quantification (LOQs) were 1.00, 0.20 and 0.40 μg/kg for BPA, NP and OP, respectively. Investigation of the levels in commercial samples indicated that NP was ubiquitous in different types of meat at levels ranging from 0.49 to 55.98 μg/kg, and higher concentrations of NP and BPA were found in aquicolous animals.