Pork Chops Research Articles

Reel Men at War: Masculinity and the American War Film (review)

Reviewed by: Reel Men at War: Masculinity and the American War Film Robert Fyne Ralph Donald and Karen MacDonald Reel Men at War: Masculinity and the American War Film Scarecrow Press; 2011; 268 pages; $49.95 In describing the exploits of the untried Henry V, William Shakespeare—no stranger to historical drama—places the newly-crowned monarch in the thick of conflict, first at the French port of Harfleur, and then, a few scenes later, a stone’s throw away from the impending Agincourt assault. Here the outspoken king, full of youthful bravado, exhorts his outnumbered troops, his happy band of brothers, to impending victory, bragging that fewer men bring the greater share of honor. But even more important, Henry resounds, pity all absent Englishmen, now asleep in their beds across the Channel, who—because they did not fight this St. Crispin’s Day battle—must forever hold their manhoods cheap. Certainly, no young man wants a diminished manhood and Shakespeare’s dramatic recreation reiterates an obvious point: stand up and fight to avoid the label of substandard male, that is, an individual devoid of strength, reduced to asexuality, rendered into a nondescript, eunuchal mush. And while this Henry V passage probably inspired some Elizabethan male theatergoers to come forward for God, King, and country (after all, the play’s [End Page 39] the thing to catch the conscience of the youthful), modern audiences are no longer confined to one medium. Unlike the Sixteenth Century, the media—in its many formats—shapes, molds, and encapsulates human behavior and thought. In contemporary American society how do young men discover self-identity? What creates their masculine image, their rugged idealism? Who sets the parameters required for manhood? According to a mass communications professor and a clinical psychologist, young American males cannot shake their vulnerability because most of their formative years are spent watching action films (which, for the most part, glamorize warfare) either on television or in the theaters, while twenty-first century adolescents—to keep the combat pot boiling—play realistic battle games on laptops or handheld devices experiencing the vicarious thrill of victory. Whether conscious or half-asleep, generations of John Wayne, go-get-‘em Americans, with a little help from the Marlboro man, forge a subliminal identity. This is the premise of a bold, comprehensive, and innovative analysis, Reel Men at War: Masculinity and the American War Film, a wonderful study that opens many doors about the symbiotic relationship between adolescents and Hollywood photoplays. Is it feasible that war pictures affect, delineate, and define our nation’s culture, creating a discernible moral code? How is this possible? To answer these questions Ralph Donald scrutinized dozens of war films, citing the shaky liaison between cinematic context and viewer awareness, while Karen MacDonald interpreted numerous cause-and-effect psychological reports explaining the hand-in-glove link between contemporary motion pictures and adult (male) behavior. For example, look at a young man’s first exposure to boot camp; where did he hear, “Count cadence, count”? On a training base? Hardly. Years earlier, these marching commands blared from movie screens or television sets teaching the uninitiated the impending military facts of life. Or how about group loyalty? How is this learned? Look no further than Sands of Iwo Jima. Other attributes emanate from the same sources. Patton, Air Force, and Thirty Seconds Over Tokyo restate the winning-is-the-only-thing credo while Wake Island, Pork Chop Hill, and Gallipoli bear out the doctrine that combat survival necessitates a buddy system. Likewise, Twelve O’Clock High, Flying Leathernecks, and U-571 validate that command decisions, while difficult and replete with moral ambiguities, require unflappable leadership while Saving Private Ryan, Windtalkers, and A Walk in the Sun affirm that real (reel?) men carry out orders unflinchingly. As for hero worship, many screenplays—including Flying Tigers, Destination Tokyo, and Band of Brothers—offer tangible proof of American prowess. Clearly there is no argument about the media’s pervasive influence in shaping (or altering) human behavior and this impeccably researched book wisely categorizes the many human traits found in popular photodramas. In all, Donald and MacDonald have listed 143 war titles, elucidating how specific [End Page...

Effects of replacing soybean meal with pea chips and distillers dried grains with solubles in diets fed to growing-finishing pigs on growth performance, carcass quality, and pork palatability

Twenty-four growing pigs, 12 barrows and 12 gilts (initial BW of 23.18 ± 0.38 kg), were allotted to 1 of 3 dietary treatments. The control treatment group received corn–soybean meal diets during the growing, early finishing, and late finishing periods. The second treatment group received diets in which 50% of the soybean meal (SBM) was replaced with pea chips and distillers dried grains with solubles (DDGS), and the third treatment group received diets in which 100% of the SBM was replaced with pea chips and DDGS. Pigs were slaughtered at the end of the experiment; standard carcass measurements were collected for longissimus dorsi, gluteus medius, and serratus ventralis muscles. Pork chops were evaluated for tenderness, juiciness, and flavor. In the overall performance, ADFI was reduced (linear, P = 0.02) with pea chips and DDGS inclusion. End live weight (P = 0.04), HCW (P = 0.02), and belly firmness (P = 0.04) were also linearly reduced as field peas and DDGS replaced SBM in the diets. In the gluteus medius, 24-h pH was increased (quadratic, P = 0.05) when pigs were fed the 50% pea chips and DDGS inclusion diet. Percent cook loss, shear force, tenderness, and juiciness of the pork chops were not altered (P > 0.24); however, flavor decreased (linear, P = 0.05) as pea chips and DDGS replaced SBM in the diets. Diets containing the combination of pea chips and DDGS need to be less expensive than corn-SBM diets to be economical to feed to growing and finishing pigs.

Comparison of the Prevalences and Antimicrobial Resistances of Escherichia coli Isolates from Different Retail Meats in the United States, 2002 to 2008

Escherichia coli isolates were recovered from the National Antimicrobial Resistance Monitoring System retail meat program and examined for antimicrobial susceptibility. Retail meat samples (n = 11,921) from four U.S. states collected during 2002 to 2008, consisting of 2,988 chicken breast, 2,942 ground turkey, 2,991 ground beef, and 3,000 pork chop samples, were analyzed. A total of 8,286 E. coli isolates were recovered. The greatest numbers of samples contaminated with the organism were chicken (83.5%) and turkey (82.0%), followed by beef (68.9%) and pork (44.0%). Resistance was most common to tetracycline (50.3%), followed by streptomycin (34.6%), sulfamethoxazole-sulfisoxazole (31.6%), ampicillin (22.5%), gentamicin (18.6%), kanamycin (8.4%), amoxicillin-clavulanic acid (6.4%), and cefoxitin (5.2%). Less than 5% of the isolates had resistance to trimethoprim, ceftriaxone, ceftiofur, nalidixic acid, chloramphenicol, and ciprofloxacin. All isolates were susceptible to amikacin. Compared to beef and pork isolates, the poultry meat isolates had a greater percentage of resistance to all tested drugs, with the exception of chloramphenicol, to which pork isolates had the most resistance. More than half of the turkey isolates (56%) were resistant to multidrugs (≥3 classes) compared to 38.9% of chicken, 17.3% of pork, and 9.3% of beef isolates. The bla(CMY) gene was present in all ceftriaxone- and ceftiofur-resistant isolates. The cmlA, flo, and catI genes were present in 45%, 43%, and 40% of chloramphenicol-resistant isolates, respectively. Most nalidixic acid-resistant isolates (98.5%) had a gyrA mutation in S83 or D87 or both, whereas only 6.7% had a parC mutation in either S80 or E84. The results showed that E. coli was commonly present in the retail meats, and antimicrobial resistance profiles differed according to the animal origin of the isolates.

The Man Who Would be Doctor

The Man Who Would be Doctor

Objective determination of pork marbling scores using the wide line detector

Marbling is an important factor in evaluating pork quality and can be estimated by marbling scores based on the official marbling standards. The marbling score is normally assessed by experienced graders by comparing pork chops with the standardized chart system. In this paper, the potentials of automatic objective prediction of marbling scores were studied. The region of interest (ROI) of the marbling standards and the pork samples was automatically determined for marbling extraction. Marblings were regarded as kind of line patterns and thereby extracted by the wide line detector. Proportion of marblings (PM) was used for determinating the marbling score. The stepwise procedure was employed to select prediction models. A multiple linear regression equation was used as the initial model of the procedure and the PM of marbling standards at all three channels as potential variables. Three models were developed by the stepwise procedure with different first entry variable of the initial model. The multiple linear model obtained by the PM of marbling standards at all three RGB channels outperformed the two simple linear models respectively developed at the green and blue channels. The adjusted coefficient of determination (R2) of the multiple linear model was 0.9992 and the root mean square error of leave-one-out cross-validation (RMSECV) was 0.0938. Forty pork loin samples were used to predict marbling scores. The prediction results of the three models showed that the prediction ability of the simple linear model developed at the blue channel was comparable with the multiple linear model.

Simultaneous determination of thirteen polycyclic aromatic hydrocarbons and twelve aldehydes in cooked food by an automated on-line solid phase extraction ultra high performance liquid chromatography tandem mass spectrometry

An on-line solid phase extraction (SPE) ultra high performance liquid chromatography tandem mass spectrometry method has been developed for the simultaneous identification and determination of thirteen polycyclic aromatic hydrocarbons (PAHs) and twelve aldehydes (derivatized with 2,4-dinitrophenylhydrazine). The chromatographic conditions have been optimized to obtain the maximum of sensitivity and resolution taking into account the different retention interactions and the different ionization conditions of PAHs and derivatized aldehydes. LOD values ranging from 0.028 to 0.768 μg L −1 for PAHs and from 0.002 to 0.125 μg L −1 for aldehydes were obtained. The resolution permitted the separation of four couples of PAH isomers. Sample pre-treatment and SPE were optimized in order to apply the whole methodology to the analysis of different food matrices as salmon, frankfurter, steak, and pork chop, subjected to different cooking modes (smoked, grilled, cooked in oil or in butter). Particular attention was devoted to the evaluation of matrix effect that was significantly reduced through the on-line SPE treatment. For each food matrix the method detection limits, the method quantitation limits, and the recovery R were evaluated. R was shown not to depend on analyte concentration in the explored concentration range (LOQ – 50.000 μg L −1): the average R percent ranges from 70.6% to 120.0%.

Disaggregated household meat demand with censored data

Previous research on meat demand has generally used highly aggregated data (across time, products and consumers). However, meat products across species are likely stronger substitutes than some products from the same species. Further, demand for specific meat products would be expected to respond differently to market information about food safety or other events. This study uses monthly consumer panel data collected between 1992 and 2000 to estimate a disaggregated meat product demand system. The use of the expectations maximization algorithm is introduced to estimate a demand system that adjusts for the econometric problem of censored data resulting from purchased shares of some products by individuals often being equal to zero. Results indicate that certain individual meat products have noticeably different own-price elasticities than existing aggregate meat product estimates of their respective species. Some individual meat products have stronger substitutes across species than within species (e.g. beef steak and pork chops are substitutes, but beef roast and ground beef or not substitutes for steak).

The sustainability of communicative packaging concepts in the food supply chain. A case study: part 2. Life cycle costing and sustainability assessment

This paper is the second part of a two-paper series dealing with the sustainability evaluation of a new communicative packaging concept. The communicative packaging concept includes a device that allows changing the expiry date of the product as function of temperature during transport and storage: a flexible best-before-date (FBBD). Such device was analysed in a consumer unit consisting of a nanoclay-based polylactic acid tray filled with pork chops. An economic assessment was made through the use of life cycle costing (LCC) methodology proposed by Bovea and Vidal (Resources, Conservation and Recycling Volume 41, Issue 2, May 2004, Pages 133–145) where both internal and external costs were considered. Furthermore, the social aspects were analysed using a contingent valuation (CV) of the willingness to pay (WTP). The sustainability assessment of FBBD was made through the combination of life cycle assessment (LCA) and LCC results, together with the CV of the WTP according to the method proposed by Bovea and Vidal. It was assumed that the use of the FBBD minimizes the food losses from 3.5% to 0.5%. LCC results show that internal costs related to pork chops and logistic supply chain life cycle represent more than 90% of life cycle cost. The use of FBBD communicative device could increase pork chop selling price between 0.01 and 0.1 € since the purchasing cost of this communicative device is included in this price. WTP results show that FBBD purchasing cost for consumer acceptance is estimated as 0.05 €/FBBD. Therefore, only pork chop selling price for scenarios 1 (0.05 €/device) and 3 (0.01 €/device) could be accepted by consumers. The most sustainable situation is reached when the cost of the FBBD is as less as possible (0.01 €). The use of FBBD communicative device has economic advantages for perishable products since it contributes to the increase in the economic savings due to the reduction of food losses. However, these economic savings represent a small percentage over pork chop selling price, and therefore, an FBBD price less than 0.02 €/device is required. If a lower price for the communicative device is reached, satisfying the WTP of consumers (0.05 €/FBBD), the communicative package will be much more sustainable. It is expected that the competitiveness of FBBD communicative device will be improved in the future. This might be accomplished by reducing FBBD production and distribution costs and increasing their social acceptance, providing more sustainable solutions.

Role of ethnicity in consumption of meat products

Previous studies on the demand for meat products have not received much attention on the role of ethnicity on consumption. Using data from the US Consumer Expenditure Survey (CES) and LinQuad demand systems, this study investigates the impact of ethnicity on the demand for meat products in the United States. Results indicate that ethnicity plays a significant role in the consumption of meat products. Specifically, results show that, compared to Hispanics, African American households consume significantly more bacon, pork chops and chicken meats. In general, White households consume lower quantities of meat products, compared to Hispanics, specifically chicken and seafood products.

Consumer inferences of food safety and quality

Economists frequently use choice experiments (CEs) to evaluate demand for new attributes in food products. Using a split-sample experimental design focused on demand for pork chop attributes, we find consumer inferences regarding food safety and quality to impact estimates of marginal willingness to pay, market participation, policy appropriateness and consumer welfare effects. Our results suggest that interpretation of findings should be noted as conditional on attributes included in original analyses. A split-sample experimental approach involving multiple CE designs is described and suggested to practitioners to better consider consumer inference effects in future studies.

A calibrated auction-conjoint valuation method: Valuing pork and eggs produced under differing animal welfare conditions

This paper develops a valuation method which generates consistent and systematic estimates of people's preferences for complex multi-attribute goods by inextricably linking auction bids with conjoint ratings. The advantage of the valuation approach is that it permits the estimation of people's values for many potential goods, allows one to decompose people's values for a good into its sub-components, and permits the study of preference heterogeneity without distributional assumptions. We apply the method to an important and increasingly controversial topic: animal welfare. The method is used to determine people's preferences for eggs and pork produced from different production systems. Data from experiments conducted in three diverse U.S. locations (Chicago, IL; Dallas, TX; and Wilmington, NC) indicates that people are, on average, willing to pay $0.95 more for a dozen eggs raised in an aviary, pasture system vs. a cage system, and are willing to pay $2.02 more for two-pounds of pork chops raised in a pasture system as opposed to a crate system.

Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.

Pea chips are produced as a by-product when field peas are processed to produce split peas for human consumption. The objective of this experiment was to test the hypothesis that inclusion of pea chips in diets fed to finishing pigs does not negatively influence pig growth performance, carcass composition, and the palatability of pork. A total of 24 barrows (initial BW: 58.0 ± 6.6 kg) were allotted to 1 of 4 treatments and fed early finishing diets for 35 d and late finishing diets for 35 d. A corn-soybean meal (SBM) control diet and 3 diets containing pea chips were formulated for each phase. Pea chips replaced 33.3, 66.6, or 100% of the SBM in the control diet. Pigs were housed individually, and all pigs were slaughtered at the conclusion of the experiment. Overall, there were no differences (P > 0.11) in final BW, ADFI, and G:F of pigs among treatments, but there was a quadratic response in ADG (P = 0.04), with the smallest value observed in pigs fed the control diet. Dressing percentage linearly decreased (P = 0.04) as pea chips replaced SBM in diets, but there were no differences (P > 0.20) among treatments in HCW, LM area, 10th-rib backfat, lean meat percentage, and marbling. Likewise, pH in loin and ham, drip loss, and purge loss were not influenced (P > 0.13) by treatment. However, there was a quadratic response (P = 0.08) in 24-h pH in the shoulder, with the smallest value present in pigs fed the diet, in which 66.6% of the SBM was replaced by pea chips. Subjective LM color and Japanese color score standard were reduced (quadratic, P = 0.03 and 0.05, respectively) and LM b* values and hue angle were increased (quadratic, P = 0.09 and 0.10, respectively) when pea chips replaced SBM in the diets. Ham L* (quadratic, P = 0.04), a* (linear, P = 0.02), b* (quadratic, P = 0.07), color saturation (linear, P = 0.02), and hue angle (quadratic, P = 0.05) were increased when pea chips replaced SBM. However, there were no differences (P > 0.16) in shoulder and fat color. Moreover, cook loss percentage, shear force, juiciness, and pork flavor of pork chops were not different (P > 0.10) among treatments, but tenderness of pork chops linearly decreased (P = 0.04) as SBM replaced pea chips. It is concluded that all the SBM in diets fed to growing-finishing pigs may be replaced by pea chips without negatively influencing growth performance or carcass composition. However, pigs fed pea chips will have pork chops and hams that are lighter, and chops may be less tender if pigs are fed pea chips rather than corn and SBM.

Antimicrobial resistance and molecular subtyping of Campylobacter jejuni and Campylobacter coli from retail meats.

Campylobacter isolates (n = 297; 202 C. jejuni and 95 C. coli isolates) recovered from 2,513 retail meat samples (chicken breasts, ground turkey, ground beef, and pork chops) were examined for antimicrobial susceptibility. The isolates were further analyzed for genetic relatedness by pulsed-field gel electrophoresis (PFGE) using SmaI and KpnI restriction enzymes, and a subset of isolates (n = 174) were subtyped by multilocus sequence typing (MLST). The resistance most frequently observed was that to doxycycline (27.6%), followed by ciprofloxacin (13.8%) and erythromycin (6.4%). All isolates were susceptible to gentamicin and meropenem. C. coli showed higher resistance to doxycycline than did C. jejuni (42.1 versus 20.8%) and lower resistance to ciprofloxacin than did C. jejuni (10.5 versus 15.3%). Erythromycin resistance was only observed in C. coli. PFGE using SmaI plus KpnI digestion generated 168 clusters from 297 isolates: 115 from C. jejuni and 53 from C. coli. MLST revealed 44 sequence types (STs) under 10 clonal complexes from 120 C. jejuni and 27 STs under two clonal complexes from 54 C. coli. There was a positive association between PFGE and STs; however, PFGE showed greater discriminatory power than MLST. Subtyping data did not correlate with antimicrobial resistance phenotypes.

American Jews and Israel

I was raised enough of a Jew to take some things for granted: certain blessings rolling off the tongue; instinctual skepticism of pork chops; good deeds ringing in my mind as "mitzvot"; a general support for Israel. I attended a Conservative Hebrew school as a child, lost my faith in God to Holocaust education, and have not voluntarily attended services since the seventh grade. Still, as many a secular, cultural, or spiritual Jew will tell you, you do not escape a Jewish upbringing by skipping services. I know well enough that the feelings toward Judaism and Israel instilled through my upbringing stalk my rational disinterest. These deep-rooted feelings give rise to such impossible desires as that the Jewish state should be different—more just, more compassionate, more understanding of oppression and tragedy—than any other. No amount of conscious secularization can uproot my concern for Israel's fate or waive the feeling that we owe a special empathy to oppressed peoples.

The sustainability of communicative packaging concepts in the food supply chain. A case study: part 1. Life cycle assessment

Purpose In recent years, a new perspective for food packaging has emerged as a result of several issues like quality, safety, competitive prices or providing of useful information to consumers. This new perspective is called communicative packaging. Communicative packaging may influence consumers/companies on purchasing decisions. Since the environmental evaluation of such systems has not yet been performed, this paper is focused on the environmental evaluation of a flexible best-before-date (FBBD) communicative device on a packaging consumer unit and its implications on reducing environmental impacts related to fresh products. This consumer unit consists of a nanoclay-based polylactic acid tray filled with pork chops.

Identification and antimicrobial resistance of extraintestinal pathogenic Escherichia coli from retail meats.

Extraintestinal pathogenic Escherichia coli (ExPEC) causes a variety of infections outside the gastrointestinal tract. Retail meats are frequently contaminated with E. coli strains, and they might serve as a vehicle for transmitting ExPEC. A total of 1,275 E. coli isolates recovered from ground beef, ground turkey, chicken breasts, and pork chops obtained in Georgia, Maryland, Oregon, and Tennessee in 2006 were investigated for the presence of ExPEC by using multiplex PCR. Identified ExPEC isolates were assigned to serogroups and phylogenetic groups and then analyzed for antimicrobial susceptibility. Approximately 16% (200 of 1,275) of the E. coli isolates were identified as ExPEC, based on defined genetic criteria. The occurrence of ExPEC was highest in E. coli isolated from ground turkey (23.5%) and chicken breasts (20.2%), and less frequent in isolates from pork chops (8.3%) and ground beef (3.4%). Phylogenetic grouping revealed that most (66.5%) ExPEC isolates fell into the same phylogenetic groups (B2 and D) as did virulent human ExPEC strains. Among the 15 antimicrobial agents tested, resistance to tetracycline (67.0%), sulfisoxazole (59.5%), and streptomycin (46.0%) was most frequent. Most ExPEC isolates (n = 163 [81.5%]) were resistant to at least one antimicrobial agent, and more than half (n = 114 [57%]) exhibited resistance to at least three drugs. This study found that ExPEC strains, including antimicrobial-resistant strains, were frequent among E. coli recovered from retail meats, especially those from chicken and turkey products. These findings indicate a need to better understand the role of certain meat types as potential sources of human ExPEC infection.

Metabolic profiling of meat: assessment of pork hygiene and contamination with Salmonella typhimurium

Spoilage in meat is the result of the action of microorganisms and results in changes of meat and microbial metabolism. This process may include pathogenic food poisoning bacteria such as Salmonella typhimurium, and it is important that these are differentiated from the natural spoilage process caused by non-pathogenic microorganisms. In this study we investigated the application of metabolic profiling using gas chromatography-mass spectrometry, to assess the microbial contamination of pork. Metabolite profiles were generated from microorganisms, originating from the natural spoilage process and from the artificial contamination with S. typhimurium. In an initial experiment, we investigated changes in the metabolic profiles over a 72 hour time course at 25 °C and established time points indicative of the spoilage process. A further experiment was performed to provide in-depth analysis of the metabolites characteristic of contamination by S. typhimurium. We applied a three-way PARAllel FACtor analysis 2 (PARAFAC2) multivariate algorithm to model the metabolic profiles. In addition, two univariate statistical tests, two-sample Wilcoxon signed rank test and Friedman test, were employed to identify metabolites which showed significant difference between natural spoiled and S. typhimurium contaminated samples. Consistent results from the two independent experiments were obtained showing the discrimination of the metabolic profiles of the natural spoiled pork chops and those contaminated with S. typhimurium. The analysis identified 17 metabolites of significant interest (including various types of amino acid and fatty acid) in the discrimination of pork contaminated with the pathogenic microorganism.

Flirt Club (review)

Reviewed by: Flirt Club Kate Quealy-Gainer Daly, Cathleen. Flirt Club. Porter/Roaring Brook, 2011. [288p.] ISBN 978-1-59643-572-8 $15.99 Reviewed from galleys R Gr. 6-9. It's their last year in junior high, and eighth-graders Izzy (short for Isabelle) and Annie, aka Cisco and the Bean, aka agents Pork Chop and Number 66, are done with being wallflowers. Setting their sights on some serious male companionship, the two best friends start Flirt Club, their effort to develop a few choice feminine wiles that do not include stammering, blushing, and/or running away. Beginning with some reconnaissance on more successful flirters (read: the popular girls), Annie and Izzy gather a host of wooing techniques that they first try out on Annie's cat, then on a few neighbors, and finally their ADTs—Actual Designated Targets. Surprisingly, their research pays off, and the two do indeed attract the attention of the opposite sex—but with the boys comes trouble, and Annie and Izzy must now navigate the murky waters of adolescent coupledom while attempting to maintain their friendship. In a series of increasingly hilarious notes and journal entries, the girls document the ups and downs of eighth grade, deftly capturing the awkward but totally thrilling messiness of that first foray into the world of flirting. With a pleasing blend of genuine warmth and witty banter, Daly gets the tone just right as she offers up a nice counterbalance to the typical mean-girl story, focusing more on the candid affection between Annie and Izzy than on junior-high dramatics. Although their droll quips and rapid-fire wisecracks seem at times a bit too polished for casual correspondence, the girls are both exceptionally endearing, from Annie's obsession with her bodily functions to Izzy's acerbic poetry. A humorous lesson in various kinds of girl power, this will inspire a few shrinking violets, just not in the way they might expect. Copyright © 2011 The Board of Trustees of the University of Illinois

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (0%, 5% and 10% of dietary intake) for 76days. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated. Fat hardness and belly firmness decreased (P<0.001) with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield (P=0.045) and total lean content (P=0.034). Loin from barrows had higher fat content compared to gilts (P<0.001). Co-extruded flaxseed supplementation increased (P<0.001) omega-3 content in loin and ground pork. Pork flavour intensity and off-flavour intensity scores lowered (P<0.001) with increasing levels of co-extruded flaxseed, being more accentuated (P=0.023) in reheated pork chops from barrows. Diet affected all texture and flavour sensory characteristics (P<0.05) as tissue levels of omega-3 fatty acids increased, likely as a result of increased lipid oxidation.

Salmonella enterica and Escherichia coli Harboring blaCMY in Retail Beef and Pork Products

We estimated the proportion of retail beef and pork products containing bla(CMY)-mediated third-generation cephalosporin resistance in commensal Escherichia coli and Salmonella enterica. Samples were obtained from 50 grocery stores located in two U.S. states. From each store, 20 fresh meat products were purchased, including 7 packages of ground beef, 3 packages of beef steak, 6 packages of pork chops, and 4 packages of pork ribs. The resulting 1000 packages of fresh meat product were individually screened for the presence of E. coli or Salmonella harboring bla(CMY). Over 8% of all retail meat packages contained E. coli with bla(CMY), whereas 4% contained Salmonella and only 0.5% contained Salmonella with bla(CMY). Retail pork products more frequently yielded E. coli with bla(CMY) than did beef products (12.2% vs. 4.0%; p = 0.06). Salmonella were also recovered more frequently from pork than beef (5.8% vs. 2.4%; p < 0.01). In addition, all five Salmonella isolates with bla(CMY) were recovered from pork products. Our data suggest that enteric bacteria carrying bla(CMY) are frequently present in fresh retail meat products. However, we did not quantify the number of resistant bacteria present in these products, which makes the public health implications of this result unclear.