Meat Categories Research Articles

The effect of age on the fatty acids composition in wild boar (Sus scrofa) hunted in the southwest region of Slovakia

The aim of the study was to analyse the fatty acid profile of wild boar (Sus scrofa) meat. The samples were obtained from the mountain Tríbeč (southwest part of the Slovak Republic). A total of 36 samples in 3 age categories of meat were analysed. The effect of age on the intramuscular (IMF) fat content was analysed. The highest (P < 0.05) IMF content was found in the samples from the youngest animals (18.07%), the lowest (P < 0.05) in the sub-adult animals. Significant (P < 0.05) differences were found in palmitic acid (C16:0). Significant decrease of heptadecanoic acid (C17:0) as an effect of age was analysed in the samples. Of the important fatty acids, the most abundant in all age categories of wild boar were oleic (C18:1 cis 9), palmitic (C16:0), and linolelaidic acid (C18:2 cis n6). Differences in the content of mentioned acids were significant (P < 0.05). In α-linolenic and γ-linoleic acids, non-significant (P > 0.05) differences were detected. Significant differences (P < 0.05) between age categories were found in cis-11-eicosenoic (C20:1 n9) and cis-11,14-eicosadienoic acids (C20:2 n6). Significant differences (P < 0.05) were found in PUFA (polyunsaturated fatty acids), MUFA (monounsaturated fatty acids), and SFA (saturated fatty acids) concentrations. The highest PUFA content was typical for the samples from the oldest animals, MUFA from the sub-adults, and SFA from the youngest wild boar. More significant results were observed in the normalized data with the factor component scores. The wild boar fatty acid profile is significantly affected by age.

Proximate and mineral composition of M. longissimus thoracis et lumborum of suckling lambs from three Croatian indigenous breeds reared in outdoor conditions

Lamb meat represents an important source of nutrients for humans worldwide. However, nutritional value of lamb meat, and particularly that obtained from suckling lambs, has been scarcely investigated in comparison to other categories of meat. The study aimed to provide some basic insights into proximate and mineral composition of lamb meat and to disclose some important sources of its variability. Three Croatian indigenous insular sheep breeds were included in the study: Rab sheep, Cres sheep, and Krk. The lambs were reared in outdoor insular environment where lambs were fed exclusively by suckling their mothers and by grazing wild grown vegetation. It has been determined that gender significantly affected fat (p < .001) and moisture ratio (p < .05), and had no effect on concentration of the examined minerals, except Zn (p < .01). The factor composed of breed and environment significantly affected moisture ratio (p < .001), fat ratio (p < .01), and concentrations of Ca, Na, Cu, and Mn (p < .001), Zn (p < .01), and K (p < .05). The concentrations of Mn and Ca were by far the most influenced by breed-environment effect. The results of the study evidenced that factor composed of breed and environment represents important source of variability of nutritional value of lamb meat produced in extensive rearing systems.

Estudo exploratório da precificação dos cortes ovinos comercializados em mercados on line em diferentes países

O objetivo deste trabalho foi verificar o comportamento da precificação de cortes ovinos em diferentes mercados de comercialização on-line com o intuito de identificar fatores de agregação de valor para a cadeia produtiva da ovinocultura brasileira. Foram analisados 601 dados de diferentes países, nos meses de fevereiro, março e abril do ano de 2015 com base em uma pesquisa on-line. Os resultados mostram que a maior média de preço entre todos os países pesquisados é a dos Estados Unidos. Considerando somente o continente americano, Estados Unidos e Brasil apresentaram os primeiros lugares; no continente europeu a Escócia e na Oceania a Nova Zelândia foram os que apresentaram os primeiros lugares. Quanto ao porcionamento, os valores oscilaram de US$ 9,58/kg a US$ 28,25/kg, e os maiores valores foram observados para produtos em pedaços ou fatiados. Quanto à conservação, entre as observações com categorias informadas, resfriado, congelado e vácuo tiveram preços entre US$ 10,54/kg a US$ 15,78/kg. Nos miúdos comestíveis a maior média de preço foi para o pâncreas (US$ 31,08/kg). Entre as categorias carnes de cordeiro e carnes de ovelha, a primeira apresentou maior preço (US$ 20,53/kg) em relação à segunda (US$ 10,15/kg). Os preços mostraram alta variabilidade, provavelmente devido às variações culturais, de renda e hábitos gastronômicos de cada mercado.

A 3-year multi-food study of the presence and persistence of Listeria monocytogenes in 54 small food businesses in Ireland

The problem of assessing the occurrence of the food-borne pathogen Listeria monocytogenes in the food chain, and therefore the risk of exposure of the human population, is often challenging because of the limited scope of some studies. In this study the occurrence of L. monocytogenes in food from four major food groups, dairy products, meats, seafood and vegetables, and associated food processing environments in Ireland was studied over a three-year period. Fifty-four small food businesses participated in the study and sent both food and environmental samples every 2months between 2013 and 2015. L. monocytogenes was isolated using the ISO11290 standard method. Confirmation of L. monocytogenes and identification of serogroups were achieved using a multiplex PCR assay, and for some isolates serotype was determined using commercial antisera. Pulsed- field gel electrophoresis (PFGE) analysis was performed on all isolates allowing the relatedness of isolates from different food businesses to be compared nationwide. In total, 86 distinct pulsotypes were identified. The overall occurrence of L. monocytogenes in food samples was 4.2%, while in environmental samples it was 3.8%. In general, the occurrence of L. monocytogenes in food businesses decreased over the course of the study, presumably reflecting increased awareness and vigilance. The majority of the pulsotypes detected were unique to a particular food group (63/86), while only three pulsotypes were found in all four food groups investigated. The highest occurrence in food was found in the meat category (7.5%) while seafood had the lowest rate of occurrence (1.8%). Seventeen of the pulsotypes detected in the study were persistent, where persistence was defined as repeated isolation from a single facility with a minimum time interval of 6months. Using PFGE, 11 of the pulsotypes identified in this study were indistinguishable from those of 11 clinical isolates obtained from patients in Ireland over the last 4years, highlighting the fact that these pulsotypes are capable of causing disease. Overall, the study shows the diversity of L. monocytogenes strains in the Irish food chain and highlights the ability of many of these strains to persist in food processing environments. The finding that a significant proportion of these pulsotypes are also found in clinical settings highlights the need for continued vigilance by food producers, including frequent sampling and typing of isolates detected.

Prediction of sodium content in commercial processed meat products using near infrared spectroscopy

The present study evaluated the ability of near infrared transmittance (NIT) spectroscopy (FoodScan, 850–1050nm) to predict sodium (Na) content in commercial processed meat products (n=310) as intact and ground samples. Prediction models were built with all samples spectra and with spectra divided in 5 categories according to the manufacturing meat process. Sodium content (%) was determined using inductively coupled plasma optical emission spectrometry. Modified partial least squares regression for the overall samples showed satisfactory predictive ability for intact (coefficient of determination in cross-validation, R2CV=0.93) and ground samples (R2CV=0.95). Despite the low number of samples, good specific prediction models were developed for each commercial meat category. In conclusion, NIT is really promising for at-line application to predict Na in processed meat products which could help industry to accomplish the new labelling regulation.

Plasma Concentrations of Trimethylamine-N-oxide Are Directly Associated with Dairy Food Consumption and Low-Grade Inflammation in a German Adult Population

Background: Trimethylamine-N-oxide (TMAO) is a metabolite of carnitine, choline, and phosphatidylcholine, which is inversely associated with survival of cardiovascular disease (CVD) patients.Objective: We examined the associations of diet with plasma concentrations of TMAO, choline, and betaine and the associations of TMAO with plasma concentrations of various cytokines.Methods: Plasma TMAO, choline, and betaine concentrations were measured using LC-high resolution mass spectrometry in 271 participants, ≥18 y old, of the Second Bavarian Food Consumption Survey, conducted in 2002 and 2003. Food consumption was assessed using at least two 24-h dietary recalls. Cytokines were measured in plasma with enzyme-linked immunosorbent assays. Geometric mean concentrations of TMAO, choline, and betaine by categories of meat, dairy food, egg, and fish consumption were computed, adjusted for sex, age, and BMI. Multivariable-adjusted geometric mean concentrations of cytokines [tumor necrosis factor-α (TNF-α), soluble TNF receptors (sTNF-R) p55, sTNF-R p75, interleukin-6 (IL-6), and C-reactive protein (CRP)] were computed by quartiles of TMAO concentration using general linear models.Results: Meat, egg, or fish consumption was not associated with TMAO, choline, or betaine concentrations (all P-trend ≥ 0.05). With increases in milk and other dairy food consumption, the plasma TMAO concentration increased [geometric mean bottom quartile of milk consumption: 2.08 μM (95% CI: 1.69, 2.57 μM); compared with top quartile: 3.13 μM (95% CI: 2.56, 3.84 μM); P-trend = 0.008]. Participants in the top TMAO quartile had higher plasma concentrations of TNF-α, sTNF-R p55, and sTNF-R p75 than participants in the bottom quartile (percentage difference ranging between 14.4% and 17.3%; all P-trend < 0.05), but there were no differences in plasma concentrations of CRP and IL-6 (all P-trend ≥ 0.05).Conclusions: Results of this study conducted among healthy adults from the general population do not indicate a strong effect of diet on plasma concentrations of TMAO, choline, or betaine, with the exception of a positive association between dairy food consumption and plasma TMAO concentrations. Also, plasma TMAO concentrations were positively associated with inflammation. Whether habitual diet is strongly linked to the plasma TMAO concentration, a potential marker of CVD risk, needs to be determined in further studies.

Fractal Dimension of Shopping Path: Influence on Purchase Behavior in a Supermarket

This paper aims to use fractal dimensions to quantify the complexity of customer in-store movements, and proposes a purchase model factoring in the effects of complex customer movements on purchase behavior. We used the box-counting method to calculate the fractal dimension of shopping paths and investigated its relationships with basket size and sales, which are viewed as important for marketing. We found that the customer group with high fractal dimensions had mean values for the number of sales floor zones visited, basket size, stay time in store, and sales amount statistically higher than those of the customer group with lower fractal dimensions. We analyzed a binomial logit model to identify positive effects that the fractal dimension has on purchases in the food ingredient categories of vegetable, fish, and meat.

Beef flavor attributes and consumer perception II

Standardized methods are needed to investigate intake patterns of processed meat subtypes, considering health concerns surrounding processed meat intake.The objectives of this study were to create a standardized method of disaggregating processed meat into processed red meat and processed poultry and describe intake patterns of the US population aged ≥2 y.Two researchers independently manually disaggregated processed meat from the Food Patterns Equivalents Database into processed red meat and processed poultry based on available information from the Foods and Nutrient Database for Dietary Studies. We created an SAS program (called Processed Meat Categories) to mimic the manual coding. We used the program to describe intake patterns and trends over time of processed red meat and processed poultry using 24-h recalls from 2007–2008 through 2017–2018 NHANES data with SAS survey-weighted procedures for complex surveys.The SAS program had high agreement with the manual code (Pearson concordance correlation ≥0.95). Of the US population aged ≥2 y, 46.8% (95% CI: 45.3, 48.2%) reported consuming any processed meat, 42.5% (95% CI: 41.0, 43.9%) reported consuming processed red meat, and 11.3% (95% CI: 10.2, 12.4%) reported consuming processed poultry. Most [74.1 ± 0.13% (SEM)] processed meat reported was red meat compared with poultry, and 32.1 ± 0.01% of total red meat and 13.7 ± 0.01% of total poultry reported were processed. Prevalence of processed poultry intake increased from 9.5% (95% CI: 8.9, 10.1%) in 2007–2010 to 11.3% (95% CI: 10.2, 12.4%) in 2015–2018 (P < 0.0001), but mean intake amount did not change. Prevalence of processed red meat intake did not change over time, but mean intake decreased from 0.8 ± 0.03 ounce-equivalents in 2007–2010 to 0.7 ± 0.02 ounce-equivalents (P = 0.0058) in 2015–2018.The Processed Meat Categories SAS program is a tool available for researchers to standardize estimates of processed meat subtypes for future dietary patterns research. Intake of total processed meat did not change in the United States, but intake amount of processed red meat decreased and the prevalence of processed poultry consumers increased.

Abstract 1875: Development of a dietary inflammation score and its association with incident, sporadic colorectal adenoma

Abstract It is now well established that inflammation is linked to colorectal carcinogenesis and other chronic diseases. The ability to characterize specific dietary and lifestyle components as having pro- or anti-inflammatory effects is a promising area of cancer prevention. We developed a “dietary inflammation score” based on associations of independent dietary components with plasma C-reactive protein (CRP) in the combined Markers of Adenomatous Polyps (MAPs) case-control studies, and investigated the association of the score with incident, sporadic colorectal adenoma in the same population. First, we excluded individuals who regularly took non-steroidal anti-inflammatory drugs (NSAIDs) and multivitamins, and among those remaining (n = 369) calculated the multivariable-adjusted associations of the individual dietary components with CRP, used the strengths of associations as weights, and summed the weighted dietary components to create an overall summary dietary inflammation score. Food components were included in the score based on biological plausibility and previous literature, and included four categories of meat, nuts, pepper, coffee, tea, high- and low-fat dairy products, refined and whole grains, and twelve botanical categories. The crude odds ratio (OR) for the association of the highest dietary score tertile with log-transformed CRP was 1.92 (95% confidence interval [CI]: 1.13, 3.27); after adjusting for age, sex, total energy intake, and lifestyle inflammation score category, the OR was 1.89 (95% CI: 1.06, 3.36). The association tended to be stronger among older individuals, males, and adenoma cases. The overall score was more strongly associated with CRP than was any individual dietary component. Next, to assess the association of the dietary inflammation score with adenomas, we used the entire MAPs population (n = 188 cases and 325 controls)– including the regular NSAID and multivitamin users. The crude OR for the association of the highest dietary score tertile with incident adenoma was 1.30 (95% CI: 0.84, 2.02), an association that tended to be stronger among men and those who regularly took aspirin or other NSAIDs. Multivariable adjustment did not appreciably change these estimates. The results from this pilot study suggest that diet may contribute to systemic levels of inflammation, and support further investigation of a dietary inflammation score with colorectal neoplasms and other chronic diseases in larger studies. Citation Format: Ashley C. Holmes, Roberd M. Bostick. Development of a dietary inflammation score and its association with incident, sporadic colorectal adenoma. [abstract]. In: Proceedings of the 106th Annual Meeting of the American Association for Cancer Research; 2015 Apr 18-22; Philadelphia, PA. Philadelphia (PA): AACR; Cancer Res 2015;75(15 Suppl):Abstract nr 1875. doi:10.1158/1538-7445.AM2015-1875

Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

The purpose of the present study was to determine the prevalence of thermophilic Campylobacter in poultry, pork, and beef meat at the retail level and to identify the main categories of meat representing the most significant reservoirs of Campylobacter. A monitoring study was conducted throughout Poland from 2009 to 2013. A total of 1,700 fresh meat samples were collected from supermarkets, large retail outlets, and smaller stores. Thermophilic Campylobacter species were detected in 690 (49.3%) of 1,400 poultry samples collected from retail trade. Strains were isolated from 50.2 and 41.1% of raw chicken and turkey meat samples, respectively, and from 50.1 and 42.6% of raw chicken and turkey giblets. The incidence of Campylobacter spp. on pork (10.6%) and beef (10.1%) was significantly lower than on poultry. Campylobacter jejuni was the most prevalent Campylobacter species in chicken (46.6%), pork (68.6%), and beef (66.7%), and Campylobacter coli was the most frequently isolated Campylobacter species in turkey meat (71.2%). This study revealed that retail raw meats are often contaminated with Campylobacter; however, the prevalence of these pathogens is markedly different in different meats. Raw retail meats are potential vehicles for transmitting foodborne diseases, and our findings stress the need for increased implementation of hazard analysis critical control point programs and consumer food safety education efforts.

Swedish food retailers promoting climate smarter food choices—Trapped between visions and reality?

Food retailers are important actors in the development of a more environmentally sustainable food system. They are powerful in their procurement role and have the potential to promote and encourage consumers to buy climate smarter food. While food retailers have developed environmental visions, policies and goals, a major question is to what extent these commitments translate into action in the products sourced and promoted. This paper aims to explore the ways and extent to which food retailers assist consumers to make climate smarter food choices, more specific to reduce their meat consumption, and to identify potential and perceived difficulties towards doing this. The empirical data is based on interviews with 17 Swedish food retail representatives. The findings indicate that food retailers address climate change in their environmental policy statements and have environmental targets for retail operations, such as energy and transport efficiency and recycling of waste. Moreover, retailers promote and encourage consumers to buy organic, local, and seasonal food and to minimize food waste. No initiatives are taken to help consumers reduce their meat consumption. Yet, there is a growing consensus among scientists that meat production is a large contributor to greenhouse gas emissions. Food retailers seem reluctant to guide consumers to climate smarter food choices if it means reducing the meat range or the promotion of meat. To broaden the range of high quality and more expensive meat is seen as a more feasible option. The meat category is perceived as important to attract new and keep loyal customers.

CONTENT OF NITRITES AND SALT AND CHEMICAL COMPOSITION OF SOME MEAT PRODUCTS

The aim of our research was to examine the content of nitrite and salt and chemical composition of the shaped pieces of meat from the neck, shoulder, boneless and fresh bacon (pancetta) and understanding of consumer behavior in the market when choosing the appropriate meat product. The test used 12 pieces of shaped meat and 3 pieces of pork, neck, shoulder, boneless and bacon. All parts are separately measured before and after injection and heat treatment. Chemical composition and pH where tested before and after heat treatment. At the same time, microbiological assays are carried out on samples of meat (all four categories of meat) before and after injection and heat treatment. The content of nitrites and salt examined the finished product. The largest growth of the injection is found in pork boneless (20.8 %) and the lowest in pancetta (6.46 %). The lowest weight loss after heat treatment is found in pancetta (0.77 %), while the largest weight loss has the neck (8 %). The content of the salt in the finished meat products ranges from 1.65 and 2.38 %, while the content of nitrite ranging from 14 and 22 (mg/kg). After injection and thermal treatment water content and fat are reduced, while the protein content increased in the finished product: neck, shoulder and boneless. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, Escherichia. Total number of bacteria (bacillus) showed a decrease after heat treatment in all four categories of meat.

Red and Processed Meat Intake and Risk of Bladder Cancer: a Meta-Analysis

ABSTRACT Aim: Findings from epidemiologic studies concerning red and processed meat intake and bladder cancer risk remain conflicting. Thus, we conducted this meta-analysis to examine the associations of red and processed meat intake with bladder cancer. Methods: Eligible studies published up to March 2014 were retrieved via both computer searches and review of references. Finally, we identified 14 studies on red meat (involving 9,084 cases) and 11 studies on processed meat (7,562 cases) involving up to 1,558,848 individuals. Random-effects models were used to estimate summary relative risk estimates (SRRE) based on high vs. low intake, and heterogeneity between study results was explored through stratified analyses on the basis of red/processed meat category, gender, study design and geographical region. Results: Overall, the SRRE for all studies regarding red meat intake was 1.15 (95% CI: 0.97–1.36). Significant positive association was observed between processed meat consumption and bladder cancer (SRRE = 1.22; 95% CI: 1.04-1.43). Interestingly, increased risk of bladder cancer of 25% and 33% were observed for red meat and processed meat intake, respectively, in populations from the American continent. Conclusions: In conclusion, our findings showed that there was an absence of an association between red meat intake and bladder cancer, but suggested that high consumption of processed meat probably correlated with rising risk of bladder cancer. In addition, positive relationships were observed regarding people's intake of red and processed meat in the American continent. These findings need to be confirmed in future research. Disclosure: All authors have declared no conflicts of interest.

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions.

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

The prevalence and serovar diversity of Salmonella in various food products in Estonia

In this work the prevalence and serovar diversity of Salmonella in various food products including non-thermally processed food and ready-to-eat (RTE) food in Estonia in 2008–2012 are summarized. The findings demonstrate that the overall prevalence of Salmonella in these food categories was low. A total of 260 (0.54%) of 47,927 food samples were found to be positive for Salmonella, the overall prevalence in non-thermally processed food was 0.81% (256/31,576) and in RTE products only 0.02% (4/16,351). Salmonella was most often isolated from raw eggs and products thereof (2.17%, 5/230), followed by raw meat products (0.95%, 207/21,723), RTE mayonnaises (0.90%, 2/221) and raw meat (0.89%, 38/4252). In the raw meat category, Salmonella was most frequently isolated from turkey meat (6.96%, 11 positive samples out of 158), broiler chicken meat (4.00%, 7/175) and from layer hen meat (2.22%, 11/496). Salmonella was isolated in lesser extent from meat preparations (1.91%, 82/4292), minced meat and mechanically separated meat products (0.97%, 100/10,344) and from raw sausages (0.35%, 25/7087). Altogether 24 different serovars were identified among the 260 Salmonella positive samples. Salmonella Typhimurium was the most frequent serovar (26.90% of the positive samples) and it was isolated most commonly in raw food products. The next most frequent serovars were Salmonella Derby (17.50%), Salmonella Enteritidis (8.37%) and Salmonella Newport (7.57%). The only serovars isolated from the Salmonella positive RTE food samples were Salmonella Infantis (two isolates) and S. Enteritidis (two isolates).

Substancje dodatkowe w przetwórstwie mięsa i warunki ich stosowania

The aim of this study is to present current issues in the use of food additives in meat products. It provides a historical outline and objectives of the use of additives in foods, highlights changes in the legislation concerning additives, and discusses a new regulation of the European Commission – 1129/2011 of 11th November 2011. The article lists the food additives approved by European Union authorities with particular attention to the “meat category”, and characterises current categories of food additives used in meat processing. It highlights new concepts in this category and the work on a food category system and a guide to the categories of food, as well as to the re-evaluation programme of the approved food additives. The paper presents the rationale for the use of food additives in modern meat technology.

Effect of Breed and Sex on Pork Meat Sensory Evaluation

This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.

The effect of triticales on the yield and meat quality of broilers

The influence of triticale as feed on the production and carcass traits of chickens is investigated in this paper. The study was conducted on 200 chickens for fattening, hybrid Ross 308. In the experiment, two groups, or treatments, were formed, with 100 chickens in each group. One group was the control group K, with the classical mixture fed to broilers, and the other one was the experimental O-group of chickens fed diets containing triticale genotypes Kg 20. The first diet was the standard starter, grower I, grower II and finisher and served as control. The other rations contained 7.5%, 12%, 15% and 18% triticale as graded replacement for wheat. During the fattening period, health conditions of broilers were periodically monitored, and the following fattening traits as well: weight gain (individual measurements of all the chickens once a week), feed intake and mortality. The feeding trial lasted for 42 days. Feed and water supply for chickens was ad libitum applying floor housing system. Since the yield of carcass as well as the yield and share of some meat categories of cold carcass dressing are very important factors of quality, the influence of feeding treatments on some mentioned traits was monitored. The results showed that the chickens in the control group (K), which were fed a mixture of standard feed, had slightly better productive results compared to chickens in the experimental groups (O), which were fed diets containing triticale. The average body weight of broiler chickens at 42 days of fattening was higher in chickens of K-group - 1896.875 g, and slightly lower in broiler chickens fed triticale - 1846.684 g. By the end of the experimental period (42 days) the highest feed consumption per chicken was recorded in the control group of chickens (4.332 kg). The experimental group of chickens which were fed classical diets had lower mortality throughout the experimental period.

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

Meat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effect meta-analysis models were fitted to estimate mean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0–61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4–10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0–19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2–19.3%). In the case of the Portuguese meat products, the non-compliance to EU microbiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5–11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0–13.4%) at sample units level, in the categories ‘intended to be eaten cooked’ and ‘to be eaten raw’, were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureus was the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4–31.8%) in meat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production.

Su1075 Colorectal Neoplasia Risk in Inflammatory Bowel Disease Accompanying Primary Sclerosing Cholangitis Depends on Disease Presentation

Background: Multiple large colonoscopy screening trials in North America and Europe have shown 25-30% overall prevalence of adenomatous polyps and 3-10% prevalence of advanced neoplasia [AN= adenoma≥1cm, presence of villous histology, high grade dysplasia or cancer] in individuals ≥50 years. Corresponding prospective data in an average-risk Middle Eastern population has not been reported. Aims: To determine the prevalence of AN at screening colonoscopy in a prospective Lebanese population, and to develop a risk prediction rule based on AN predictor risk factors. Methods: Nine-hundred eighty average-risk individuals were prospectively enrolled at time of screening colonoscopy. Comprehensive data collection included demographics, diet details, medications, tobacco and alcohol use, risk factors and pathology findings. Multivariate binary logistic regression was used to determine predictors of AN, and the model coefficients were used to calculate %Risk of (AN) in nomogram format. Results: The adenoma detection rate was 36.6%. AN was identified in 50 patients (5.1%) including 8 cancers (0.8%). Multivariate predictors of AN were age [Odds Ratio (95% confidence interval)= 1.036(1.00-1.07); p=0.048], increased body habitus category [overweight : 2.21 (0.98-5.00); obese ( ≥30 kg/m2): 3.54(1.48-8.50); p=0.018] relative to normal (≤25 kg/m2) BMI, tobacco [,40 pack-years: 2.01(1.01-4.01); ≥40 pack-years: 3.96(1.86-8.42); p=0.002], and daily red meat consumption [2.02(0.92-4.42)]. Nomograms of the predicted, incremental AN risk with daily red meat and tobacco use categories are shown in terms of age separately for normal, overweight and obese individuals [Figure]. Conclusions: Prevalence of adenomatous polyps and advanced neoplasia in an average-risk Lebanese population are similar to those reported from other parts of the world. Increasing age, cumulative heavy tobacco use, and body habitus are important risk factors for advanced neoplasia, with obesity being a particularly powerful predictor. A targeted approach to screening those at higher risk by colonoscopy may prove highly cost-effective in the prevention of colorectal cancer.