Fresh Beef Research Articles

PREVALENCE OF POLYCYCLIC AROMATIC HYDROCARBONS IN FRESH MEAT TYPES AT GUSAU CENTRAL ABBATOIR, ZAMFARA STATE, NIGERIA

Ingestion of Polycyclic Aromatic Hydrocarbons (PAH) in food can cause cancer not only through the mutagenic properties of their metabolites, but also through their parent compounds which potentially enhance tumor initiation and progression. World Health agencies mentioned PAHs in priority pollutant list owing to their carcinogenic and mutagenic properties. This research was conducted between the months of April to August 2023 in Gusau Central Abattoir Zamfara State, to determine the type and prevalence of PAH in fresh beef, chevon and mutton. The samples were collected in two visits with a total of 36 samples collected and analyzed using Gas Chromatography Mass Spectroscopy (GC-MS) technique. Results indicated a total of 45 PAHs belonging to 16 types of PAH compounds were detected in both rainy and dry season among the three meat types. Seventeen PAH compounds were detected in fresh beef samples, 13 PAH occured in chevon 15 were detected in mutton samples. The PAH 1,2,3,4-tetrahydro Naphthalene was found to be more prevalent (37.77%), followed by Decahydro-1-Naphthalene with (8.88%) and Decahydro-2-met-Naphthalene, Naphthalene, 2-methyl-Naphthalene, were identified with prevalent of about 6.66% each. Similarly, Decahydro-Naphthalene, 2,3,6-trimethyl-Naphthalene, 1,6-dimethyl-4-(1)-Naphthalene and 1,5-dimethyl-Naphthalene were found with 4.44% each. However, the less occurring PHA were Anthracene, Phenanthrene, 1,2-dimethyl-Naphthalene, 2,6-dimethyl-Naphthalene,1-methyl-Naphthalene, 1,8-dimethyl Naphthalene and Azulene at 2.23% each. It was therefore concluded the presence of some PAH in fresh meat pose safety risks to consumers owing to their toxicity and their possible bioaccumulation. Keywords: Polycyclic Aromatic Hydrocarbons, Prevalence, Beef, Chevon, Mutton

Assessment of chitosan nanoemulsion loading with perillaldehyde on the quality characteristics and microbial diversity of beef slices during refrigeration storage.

Assessment of chitosan nanoemulsion loading with perillaldehyde on the quality characteristics and microbial diversity of beef slices during refrigeration storage.

Metal-phenolic networks immobilized on Zein nanoparticles as an emerging photothermal sterilization for foods.

Metal-phenolic networks immobilized on Zein nanoparticles as an emerging photothermal sterilization for foods.

The Role of Visual Attention and Quality Cues in Consumer Purchase Decisions for Fresh and Cooked Beef: An Eye-Tracking Study

This study analyzes Brazilian consumer behavior regarding quality and visual cues in fresh red meat and cooked beef. Using eye tracking to collect visual attention metrics and psychological scales to assess food behavior, the research examines how visual attention to beef attributes impacts product choice. A discrete choice method combined nine hypothetical products with varied attributes. Results showed that consumers display different visual behaviors toward cues, influencing their probability of choosing a product. For fresh beef, color was the most significant factor, especially bright red and brown hues. Color influenced both the time to first fixation and total fixation time, while breed also affected total fixation time. Dark-red color and unspecified breed information increased the purchase probability, while Nellore breed and brown color decreased it. Total fixation numbers were significantly impacted by color, breed, marbling, and price. In cooked beef, tenderness, price, and flavor were key visual cues. Tenderness and flavor influenced the time to first fixation, whereas price and flavor impacted the number of fixations. This research contributes to understanding visual cues and attention in food choices, suggesting strategies for enhancing beef labeling and communication to better inform Brazilian consumers.

Validation Study of the Petricore™ Aerobic Count (AC) for the Enumeration of Mesophilic Aerobic Bacteria in a Broad Range of Foods and Select Environmental Samples: AOAC Performance Tested MethodSM 032502.

The Petricore™ Aerobic Count (AC) method is used for enumeration of mesophilic bacterial colony counts in a broad range of food and environmental samples. The plate is a ready-to-use dry rehydratable film media composed of modified Standard Methods nutrients, water-soluble-gelling agents and a tetrazolium indicator on the adhesive sheets, and transparent cover film. The purpose of this study is to validate the Petricore™ AC for AOAC Performance Tested Methods SM (PTM) certification. Matrix studies were conducted on a broad range of foods and select environmental samples; fresh raw ground beef, fresh raw ground pork, raw bacon, raw shrimp, raw salmon, frozen raw tuna, frozen sliced mushrooms, frozen avocado, frozen blueberries, bacon-lettuce-tomato sandwich, frozen pizza (margherita), cooked sausage (fish and chicken breast), Romaine lettuce, cabbage, fresh green juice, stainless steel surface, plastic surface, and lettuce wash water. Petricore™ AC results were compared to standard method plating procedure results appropriate to each matrix type. Product consistency and stability testing was performed on three production lots of Petricore™ AC, and robustness experiments examined the allowable range of three parameters: culture temperature, incubation time, and inoculum amount. In the matrix study, equivalent results were observed between the Petricore™ AC method and reference methods for all matrices evaluated. The mean log10 differences between Candidate method and Reference methods were within the ranged from -0.23 to 0.35 log10 within the acceptable range of -0.50 to 0.50 log10. The range of standard deviation values of the candidate method (0.01-0.88 log10) and the reference method (0.02-0.91 log10) were similar in all matrices evaluated. The range of a correlation factor of R2 was between 0.9539 and 0.9981, indicating strong correlation between two methods. In the product consistency/stability study, the Petricore™ AC plate was proven to be equivalent across production lots, and the shelf-life was established at 1 year. Small differences in method parameters did not affect the Petricore™ AC results in robustness testing. The Petricore™ AC plate is an accurate method for the enumeration of mesophilic aerobic bacteria in the matrices evaluated. The data were reviewed by the AOAC PTM Program and approval was granted for certification of Petricore™ AC as PTM 032502.

Effect of wheat germ as a partial meat substitute on the nutritional and qualitative properties of beef burgers.

The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14% wheat germ flour. The final products' physical, chemical, and microbiological properties were determined. The obtained results indicated that as the amount of replacement with dehydrated wheat germ flour (DWGF) increased, the moisture and crude protein contents of fresh laboratory-made beef burgers decreased significantly. On the other hand, the level of ash and total carbohydrates increased. Also, the results showed that substituting beef with DWGF caused changes in the chemical properties (decreased total volatile nitrogen, trimethylamine, acid value, peroxide value, thiobarbituric value, and cholesterol content), color properties (increased L* while decreasing a* and b*), decreased textural properties, and cooking properties (increased water-holding capacity, water retention, fat retention, cooking yield while decreasing cooking loss) of the burger. Except for threonine and lysine, the majority of necessary amino acids in fresh laboratory-made beef burgers were steadily enhanced as the substitution level increased. For the control sample, the limiting amino acid was valine; for the beef burger using dehydrated wheat germ flour DWGF, the limiting amino acid was threonine. Even at a 9% substation level, the physical and organoleptic properties of a fresh laboratory-made beef burger containing DWGF were not changed fundamentally. As the substation level of DWGF increased, the number of microorganisms gradually reduced and the beef burger with 14% DWGF had the lowest bacterial load.

High Mechanical Strength, Absorbent Genipin‐Crosslinked Gelatin‐PVA Antibacterial Aerogel for Beef Preservation

ABSTRACTAerogels are highly valued for meat preservation; however, their mechanical properties are compromised by structural changes upon water absorption, which limits their potential applications. In this study, β‐cyclodextrin (β‐CD) was used as a carrier to encapsulate oregano essential oil (OEO), forming microcapsules (OEO/CD) that were incorporated into gelatin‐polyvinyl alcohol (Gel‐PVA) superabsorbent aerogels (Gen@Gel‐PVA). Additionally, the mechanical strength and absorbency of gelatin were improved through crosslinking with genipin (Gen). The aerogels were then applied to beef preservation to evaluate their effectiveness in maintaining freshness. Results showed that Gel‐PVA aerogels crosslinked with Gen displayed significantly enhanced properties, including a 28% increase in porosity, a 384% improvement in mechanical strength and a 57% increase in water absorption. Furthermore, the aerogels exhibited excellent antibacterial performance, as the OEO/CD‐Gen@Gel‐PVA aerogels extended the shelf life of fresh beef from 4 to 8 days at 4 °C by effectively inhibiting microbial growth, protein oxidation and lipid oxidation. The aerogels prepared in this study show considerable potential for fresh meat preservation.

Checklist of forensic Diptera (Insecta) in an urban green space from Minas Gerais, Brazil with new geographic records

Forensic entomology uses insects, particularly Diptera, as evidence in various forensic applications. Some species help estimate post-mortem intervals in criminal investigations, others indicate cases of neglect by signaling poor hygiene conditions, and some serve as bioindicators of environmental quality. Characterizing local fly species distributions is essential for forensic applications, such as post-mortem interval estimation. In Belo Horizonte, a city in Minas Gerais state, Brazil, only one prior study has been conducted, solely focusing on Calliphoridae species while overlooking other families, such as Fanniidae, Muscidae, and Sarcophagidae, which are highly relevant for forensic applications. To address this gap, we collected flies of potential forensic interest at the Ecological Station of "Universidade Federal de Minas Gerais" (EEco UFMG), using fresh beef as bait, during the warm and rainy season. A total of 4,612 flies were collected, with Calliphoridae (N = 3024; 65.5%), Fanniidae (N = 902; 19.5%), Sarcophagidae (N = 353; 8.0%), and Muscidae (N = 240; 5.0%), constituting 98.0% of the collected specimens. The remaining 2% (N = 93) of the specimens belong to 11 families. Thirty-nine species were identified, with Muscidae exhibiting the highest richness (15 species), followed by Sarcophagidae (10), Calliphoridae (9), and Fanniidae (4). Notably, six new geographic records for Minas Gerais state and three for Belo Horizonte city were documented within the Muscidae family. Checklists of fly species of potential forensic interest from unexplored locations, such as the EEco UFMG, contribute to the development of valuable databases for future applications in forensic entomology.

Green packaging system based on hybrid zein/inulin nanofibers activated with copper oxide nanoparticles and Foeniculum vulgare essential oil for preservation of fresh beef

Green packaging system based on hybrid zein/inulin nanofibers activated with copper oxide nanoparticles and Foeniculum vulgare essential oil for preservation of fresh beef

An Empirical Analysis of Veterinary Certification, Perceived of Freshness and Price Suitability on Repurchase Intentions of Certified Beef in Pekanbaru

Rapid economic growth has led to an increase in the consumption of meat in the city of Pekanbaru in Riau Province, Indonesia. This calls greater attention from the government and animal product business units to improve the quality of meat supply. Implementing hygiene and sanitation practices along meat distribution channels is one strategy to enhance the quality of meat. The Indonesian government requires meat products to have certification in the form of a Veterinary Control Number (NKV). This study aims to study the effect of NKV certification marks, superior value of fresh beef, and perceived price suitability on the intention to repurchase NKV-certified beef. This study was conducted using a mixed method, using in-depht interview and survey design. The questionnaires were distributed through online and offline methods to a sample of 200 respondents, who were selected using judgemental sampling method based on the following criteria: (1) they were residents of the city of Pekanbaru; (2) they were at least 21 years old; (3) they had engaged in buying beef. The questionnaire consisted of 22 questions regarding NKV labelling, superior value of fresh beef, perceived price suitability, and intention to repurchase NKV-certified beef. Data were analysed with linear multiple regression analysis using SPSS 26 software package. The results of the t test showed that only the superior value of fresh beef had no significant influence (β = 0.075) on the intention to repurchase certified beef in Pekanbaru, while the NKV certification mark (β = 0.160) and perceived price suitability (β = 0.447) had a significant influence on the intention to repurchase certified beef. This study shows that the research model explains 28.4% of the variability in the intention to repurchase beef. This research concluded that the NKV certification mark and perceived price suitability are important factors that influence the intention to repurchase beef in Pekanbaru City.

Electrostatic spinning silver oxide/silver -loaded coconut fiber and tannic acid modified polylactic acid packaging film for fresh beef preservation.

Electrostatic spinning silver oxide/silver -loaded coconut fiber and tannic acid modified polylactic acid packaging film for fresh beef preservation.

Synergistic Antibacterial Mechanism of Benzyl Isothiocyanate and Resveratrol Against Staphylococcus aureus Revealed by Transcriptomic Analysis and Their Application in Beef.

This study aims to elucidate the synergistic antibacterial mechanism of benzyl isothiocyanate (BITC) and resveratrol (RES) on Staphylococcus aureus (S. aureus) at the transcriptional level. Compared with the individuals, the combination of BITC and RES (BITC_RES) reduced S. aureus growth, inhibited biofilm formation, and increased cell membrane disruption. The transcriptomic results showed that the BITC_RES group presented 245 and 1150 more DEGs than the BITC group and the RES group, respectively. In addition, some other key genes in the BITC_RES group, including serine protease (splA, splE), Sae regulatory system (saeR, saeS, tsaE, sau300), accessory gene regulator protein C (agrC), cysteine protease (sspB), glutamyl endopeptidase (sspA), and hemolysin toxin family-related genes (hly, lukDv, lukEv), and the relative expression of these 12 genes was downregulated by 2.2-259.8-fold, 0.8-259.8-fold and 1.2-158.2-fold greater than those in the BITC group and the RES group, respectively. Finally, a synergistic antimicrobial effect of this combination was also observed in fresh lean beef at 4 °C and 25 °C. These findings provide information for future studies on the synergistic antimicrobial effects of BITC and RES on S. aureus.

Dose-Dependent Effects of Fresh Lean Pork Versus Beef and Chicken on Cardiometabolic Responses in Healthy Adults

Dose-Dependent Effects of Fresh Lean Pork Versus Beef and Chicken on Cardiometabolic Responses in Healthy Adults

Double-layer active/intelligent film consists of lemon waste film and polyvinyl alcohol electrospun nanofibers for extending and monitoring the shelf-life of fresh beef

Double-layer active/intelligent film consists of lemon waste film and polyvinyl alcohol electrospun nanofibers for extending and monitoring the shelf-life of fresh beef

Controlling beef microbial spoilage with diacetyl-based active packaging sachet.

Controlling beef microbial spoilage with diacetyl-based active packaging sachet.

Penggunaan Use of Lactobacillus Plantarum Culture and Glycerol in Beef Stored at Low Temperature

This study aims to determine the extent of the effect of the use of L. plantarum and glycerol on the quality and shelf life of beef. The study used 2,400 grams of fresh beef foreleg and divided into 48 pieces with each piece weighing ± 50 grams. The preservatives used were L. plantarum and glycerol. The study was conducted through an experiment using a Completely Randomized Design with a split plot in time pattern (Steel and Torrie, 1994). The treatment formulation was arranged as follows: Factor A (main treatment) is L. plantarum culture plus glycerol A1: 10% L. plantarum culture and 0% glycerol. A2: 10% L. plantarum culture and 5% glycerol, A3: 10% L. plantarum culture and 10% glycerol, A4: 10% L. plantarum culture and 15% glycerol. Factor B (sub treatment) is the storage time of meat at low temperature (4 °C) where B1: Storage time 4 days, B2: Storage time 8 days, B3: Storage time 12 days, B4: Storage time 16 days. The variables observed in this study were Water Content, pH, and Number of Lactic Acid Bacteria Colonies. The results of the diversity analysis showed that the use of L. plantarum culture and glycerol in beef had a very significant effect (P < 0.01) on the water content of the meat, pH and the number of lactic acid bacteria colonies. However, the duration of storage at low temperatures had a non-significant effect (P > 0.05) on water content. While for pH and the number of lactic acid bacteria colonies were very significant (P < 0.01)

Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (-18 °C) and Week-Long Refrigeration (4 °C).

Background/Objectives: The present study aimed to investigate the effects of frozen (-18 °C) and refrigerated (4 °C) storage conditions on several beef bottom round quality parameters. Methods: Fresh beef bottom round samples were stored under both frozen (-18 °C) and refrigerated (4 °C) conditions. For frozen samples, the pH, color, cooking loss, thawing loss, centrifugal loss, drip loss, moisture content, shear force, TBARS and TPA were measured at 0, 30 and 60 days. For refrigerated samples, the pH and color were analyzed at 0, 1, 3, 5 and 7 days, and the differential metabolites were also identified based on the VOCs analysis combined with multivariate statistical analysis. Results: The surface color (L*, a*, and b*) of the beef bottom round became darker during both the frozen and refrigerated periods of prolonged storage. The samples' pH significantly declined (p < 0.05) during the frozen storage but alternated (initially reduced and then increased) under refrigerated conditions. Additionally, the frozen treatment led to a significant change (p < 0.05) in the texture profile. The thiobarbituric acid reactive substance (TBAR) values, shear force, cooking loss, thawing loss, centrifugal loss, and drip loss increased significantly with an extended frozen storage time, while the moisture content was significantly lower (p < 0.05). Moreover, nine volatile organic compounds (VOCs) were identified as potential determinants of beef bottom quality during refrigerated storage. Conclusions: The findings can contribute to a deeper understanding of quality variations during frozen storage and refrigerated storage, and provide new thoughts to improve preservation and storage strategies for the beef bottom round.

Rapid Detection of Salmonella and Listeria monocytogenes in Fresh Beef Using Loop-Mediated Isothermal Amplification.

This study developed and optimized loop-mediated isothermal amplification (LAMP) assays for rapid detection of Salmonella and L. monocytogenes in fresh beef. LAMP primers targeting the invA gene of Salmonella and hly gene of L. monocytogenes were used. Reaction conditions including temperature, dNTP concentration, Mg2+ concentration, primer ratio, and Bst DNA polymerase amount were optimized for each pathogen. Differences were observed between the two pathogens in optimal temperature, Mg2+ concentration, and Bst DNA polymerase requirements, highlighting the importance of pathogen-specific optimization. The optimized assays demonstrated high sensitivity with detection limits of 120 fg/μL for Salmonella and 130 fg/μL for L. monocytogenes, achieving detection within 40 and 60 min, respectively. Specificity tests confirmed both assays were highly specific for their target pathogens in fresh beef samples with no cross-reactivity observed. Addition of hydroxynaphthol blue enabled simple visual detection of positive results, eliminating the need for specialized equipment. The developed LAMP assays offer rapid, sensitive, and specific detection of these important foodborne pathogens.

CLASSIFICATION OF BEEF FRESHNESS LEVELS BASED ON IMAGE USING CONVOLUTIONAL NEURAL NETWORK

Beef is an essential food commodity with high economic value and a primary source of protein for society. The quality of beef affects consumer preferences, pricing, and market competitiveness. Quality assessment is generally conducted manually through visual inspection and smell, but this method is subjective and time-consuming and requires trained experts. This study aims to design and develop a beef quality classification system using a Convolutional Neural Network (CNN) model based on digital imagery. The dataset used consists of three beef quality categories: Grade 1 (fresh beef), Grade 2 (beef stored at room temperature for 7-14 hours), and Grade 3 (beef stored at room temperature for more than 14 hours). The dataset includes 180 images processed using cropping, resizing, and data augmentation techniques to enhance model variation and accuracy. The CNN architecture employs four convolutional layers with max pooling, followed by dropout and fully connected layers. The model was trained using the Adam optimizer, with a training-to-test data ratio of 80:20. Evaluation results demonstrated the model achieved an accuracy of 97.22%, with precision, recall, and f1-score values of 97.44%, 97.22%, and 97.22%, respectively. These findings suggest that the developed system has the potential to be used as an automatic tool for objective, fast, and accurate beef quality assessment.

Identification and Phenotypic Antibiotic Resistance of &amp;lt;i&amp;gt;Escherichia coli &amp;lt;/i&amp;gt;and&amp;lt;i&amp;gt; Staphylococcus aureus &amp;lt;/i&amp;gt;Strains Isolated from Fresh and Braised Beef Meat in Abidjan

The conditions of processing, distribution and sale of beef expose it to various contaminations. These contaminations can be potentially pathogenic microorganisms that would in this case represent a risk to the health of consumers. This study aims to identify potentially pathogenic strains of &amp;lt;i&amp;gt;Escherichia coli&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Staphylococcus aureus&amp;lt;/i&amp;gt; present in fresh and braised beef, as well as to determine their phenotypic antibiotic resistance profiles. Thus, 300 samples, including 100 samples of fresh beef from the slaughterhouse, 100 samples of fresh beef from the market and 100 samples of braised beef or &amp;quot;choukouya&amp;quot;, were collected in Abidjan. &amp;lt;i&amp;gt;Escherichia coli&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Staphylococcus aureus&amp;lt;/i&amp;gt; were isolated and identified using biochemical and molecular methods. Microbiological analyses revealed that 100% of the fresh beef samples from the slaughterhouse and market were contaminated with &amp;lt;i&amp;gt;E. coli&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;S. aureus&amp;lt;/i&amp;gt;. Braised beef had a contamination rate of 6% (&amp;lt;i&amp;gt;E. coli&amp;lt;/i&amp;gt;) and 30% (&amp;lt;i&amp;gt;S. aureus&amp;lt;/i&amp;gt;). A total of 144 (92.9%) out of 155 &amp;lt;i&amp;gt;Escherichia coli&amp;lt;/i&amp;gt; strains and 76 (57.6%) out of 132 &amp;lt;i&amp;gt;Staphylococcus&amp;lt;/i&amp;gt; strains were confirmed as &amp;lt;i&amp;gt;Escherichia coli&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Staphylococcus aureus&amp;lt;/i&amp;gt;, respectively, after molecular identification. The prevalences of &amp;lt;i&amp;gt;E. coli&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;S. aureus&amp;lt;/i&amp;gt; in slaughterhouse meat were 92.5% and 84.2%, respectively. They were 93.8% and 59.4% in fresh meat and 100% and 38.6% in braised beef. The susceptibility of the strains to antibiotics was assessed by the agar diffusion method. Strains isolated from fresh slaughterhouse and market meats were more resistant to the antibiotics tested. Only one strain (0.7%) producing extended-spectrum beta-lactamases (ESBL) was detected in Escherichia coli, and no methicillin resistance was observed in &amp;lt;i&amp;gt;Staphylococcus aureus&amp;lt;/i&amp;gt;.