Processed Beef Products Research Articles

Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey.

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat döner sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat döner isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.

Comparison of quantitative methods based on SYBR Green real-time qPCR to estimate pork meat adulteration in processed beef products

Quantitative real-time PCR (qPCR) is a modern technique that has been widely used for the detection of species used in meat products. For obtaining accurate and reliable qPCR results, we assessed two common DNA quantification methods for isolated DNA and five quantification approaches for qPCR products. DNA dilution based on spectrofluorometric results showed better qPCR results than those based on spectrophotometry in terms of linear correlation, amplification efficiency, and linear dynamic range. Binary pork-beef mixtures were used to construct standard curves of SYBR Green-based qPCR products using five quantification approaches, and they were validated and compared using in-house pork models. 18S rRNA gene normalization methods showed better trueness (−11.79% to −6.73%) than that of methods using absolute and relative standard curves (−28.52% to −18.64%) in a model burger. These normalized reference methods successfully estimated the quantities of pork meat in the range of 100%–0.01% in commercial beef products.

Rancang ulang mesin penyayat daging sapi untuk bahan baku membuat abon menggunakan motor listrik 1 HP

The high consumption of processed beef products is a separate business opportunity to be developed. The shifting consumption pattern of the people in consuming processed beef products from fresh meat to processed products ready to encourage some parties to develop technology in terms of processing beef. In making abon now it is still traditional by using hands, knives or forks to cut the meat after the boiling process until cooked to be made abon. By using such manual equipment of course the process of making abon will take a long time, greater energy, and besides also slicing meat by pounding using a fork is considered less safe for workers. The purpose of this research is to get a tool / machine penyya beef is simpler for raw materials to make abon using electric motor 1 hp. Changes in the redesigned construction consist of: cylinder casing design, inlet and outlet ducts, container tubs and placemats. The result of the test has been tested by 1 kg of beef, thus showing the measured fiber texture measurement results consist of: 0.5 mm thickness, 30 mm length; 1 mm thick, 35 mm long and 1.5 mm thick, 35 mm long. Capacity of beef cultivation yields are: 3.3 ounces / minute or 1 kg / 3 minutes. So it can be concluded the closer the gaps in the cassing, then the result of the incision the better (smoother). Keywords: Meat meat machine, inlet hopper, cylinder case

Halal Meat Fraud and Safety Issues in the UK: a Review in the Context of the European Union

Since the discovery of horsemeat in some processed beef products in early 2013, there has been increased speciation testing of products of meat origin within the EU. This led to the detection of porcine DNA and subsequently pork meat in some processed “Halal” products in the UK. This situation caused a great deal of panic and distress among the UK Muslim population, as the consumption of pork or its derivatives is strictly forbidden in Islam. This paper considers what makes meat Halal and discusses existing gaps in Halal certification and the regulation of Halal meat that potentially expose the Halal market to fraudulent activity.

The effect of different cooking processes on stable C, N, and H isotopic compositions of beef

The variability in the stable C, N, and H isotopic composition caused by different beef processing operations (boiling, frying, and roasting) was studied. The aim was to evaluate the stability of stable isotopic fingerprint information during the beef cooking process. The δ13C, δ15N, and δ2H values for raw, boiled, fried and roasted beef were measured, and the differences in the stable isotopic composition between raw and processed beef products were assessed. The results indicated that the δ13C and δ15N values in raw beef were not significantly different compared with processed beef, but the δ2H values were significantly higher in processed beef than in raw beef. In general, boiling, frying, and roasting had no significant effect on δ13C and δ15N values, but the δ2H value of processed beef increased.

Conceptualising responsibility in the aftermath of the horsemeat adulteration incident: an online study with Irish and UK consumers

Understanding how consumers react to what is happening as a crisis evolves is crucial for those charged with risk management and risk communication. Responsibility, blame and accountability are important concepts in any crisis, particularly when consumer confidence has been damaged. In this article, we examine to what extent, and to what effect, responsibility, blame and accountability figure in consumer reactions in the immediate aftermath of a food crisis. The data we draw on in this article is derived from an online engagement study that took place in ‘real time’ as the crisis unfolded. Through this study, we were able to explore how consumers responded to the adulteration of processed beef products with horsemeat in early 2013 in Ireland and the UK. We found that consumers attributed causal responsibility and allocated blame for the adulteration to three factors: the deliberately deceitful practices of the food industry, the complexity of the food supply chain and demand from (other) consumers for cheap food. We found that consumers were willing to begin the process of rebuilding their confidence in the food system and accountability was viewed as the primary means for restoring confidence.

An improved UPLC method for the detection of undeclared horse meat addition by using myoglobin as molecular marker

In 2013, following the scandal of the presence of undeclared horse meat in various processed beef products across the Europe, several researches have been undertaken for the safety of consumer health. In this framework, an improved UPLC separation method has been developed to detect the presence of horse myoglobin in raw meat samples. The separation of both horse and beef myoglobins was achieved in only seven minutes. The methodology was improved by preparing mixtures with different composition percentages of horse and beef meat. By using myoglobin as marker, low amounts (0.50mg/0.50g, w/w; ∼0.1%) of horse meat can be detected and quantified in minced raw meat samples with high reproducibility and sensitivity, thus offering a valid alternative to conventional PCR techniques.

Expected and experienced quality as predictors of intention to purchase four new processed beef products

Purpose – This paper aims to explore consumers' perception of quality of new processed beef products and the role of expected and experienced quality in the formation of consumer's purchase intentions. Based on the Total Food Quality Model, a conceptual framework is developed that relates cue evaluation, expected quality, experienced quality, purchase motive fulfilment and purchase intention. Design/methodology/approach – Structural equation modeling is used to test the framework with data from a sample of 201 respondents, involving three steps. First, principal component analyses were applied to explore underlying factor structures within each construct. Based on the exploratory factor analyses, measurement models were estimated, with the measured variables as indicators of latent constructs for all the four products. Finally, structural models were estimated for the relationships among the latent constructs. Findings – Results show that cue evaluations, expected/experienced quality and purchase motive fulfilment are all predictors of purchase intention, but that their weight and causal structure differ between purchase intentions before and after trial. Practical implications – Implications for the introduction of new beef products are discussed. Originality/value – This paper is an attempt to quantitatively estimate the relationships between quality cues, expected and experienced quality, and purchase motives as determinants of purchase intention for new products using structural equation modeling.

How product trial changes quality perception of four new processed beef products

The purpose of this paper is the quantitative analysis of the change in quality perception of four new processed beef products from pre to post trial phases. Based on the Total Food Quality Model, differences in pre and post-trial phases were measured using repeated measures technique for cue evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations. For these products, positive expectations were created by giving information about ingredients and ways of processing, which were not confirmed during trial. For the other two products, evaluations on key sensory dimensions based on trial exceeded expectations, whereas the other evaluations remained unchanged. Several demographic factors influenced the pattern of results, notably age and gender, which may be due to underlying differences in previous experience. The study gives useful insights for testing of new processed meat products before market introduction.

Carcass fatty acid mapping

We hypothesized that subcutaneous (s.c.) adipose tissue would differ in monounsaturated (MUFA) and saturated fatty acid (SFA) composition among different depots throughout a beef carcass. To test this, 50 carcasses from a variety of breed types and backgrounds were sampled. External fat samples were collected from eight different carcass locations: round, sirloin, loin, rib, chuck, brisket, plate and flank. The brisket was significantly lower ( P = 0.001) in palmitic (16:0) and stearic (18:0) acid than the other seven sampling sites. The brisket contained the highest concentration of MUFA ( P = 0.001) and the lowest concentration of trans-vaccenic acid ( P = 0.002) and SFA ( P ⩽ 0.002). There was a high, negative correlation between palmitoleic and stearic acid ( R 2 = 0.76). The flank had the highest slip point (39 °C; a measure of melting point), whereas the brisket had the lowest slip point (25 °C) ( P ⩽ 0.001). We conclude that substantial differences exist in fatty acid composition across fat depots, which may be useful in formulating value-added processed beef products.

Lipid fraction quality evaluation of Brazilian meat-based products

Lipid fraction components of meat-based products were evaluated by analysis of cholesterol, cholesterol oxidation products and fatty acid composition, with emphasis in the trans isomer. 126 samples were analyzed: being 45 of processed beef products, 36 of pork products and 45 of mixed meat products. Cholesterol and cholesterol oxides were determined by HPLC. The fatty acids were determined by gas chromatography using a CP-SIL 88 capillary column. 7-ketocholesterol (µg g-1) was found in one sample of hamburger (3.2), in two samples of frankfurter (1.6 and 2.0) and in one sample of mortadella (2.6). Significant amounts of trans fatty acids were found in two processed beef products. The cholesterol content varied from 220 in the spam to 590 mg kg-1 in the salami and the total lipid contents from 28 in the ham to 250 g kg-1 in the salami. The low oxidative degradation of the lipid fraction could be attributed to the presence of the antioxidant sodium erythorbate in the samples.

GROWTH KINETICS OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF1

ABSTRACTThe objective of this work was to investigate the growth kinetics of a three‐strain cocktail of Clostridium perfringens in cooked beef. The study was conducted by growing the heat‐activated spores in ground beef under isothermal conditions between 17–50C. A four‐parameter Gompertz equation was used as a primary model to fit the growth curves along with a modified Ratkowsky model to analyze the temperature dependence of the bacterial growth. Results indicated that the Gompertz model could accurately describe the growth of C. perfringens in cooked beef. The estimated theoretical minimum, optimum, and maximum growth temperatures of this organism in cooked beef were 9.8, 47.1, and 50.8C, respectively. A linear relationship between the durations of the lag and exponential phases of growth curves was observed in this study. Such a linear relationship can be used to generate a linear isothermal growth curve complete with the lag, exponential, and stationary phases without complex mathematical computation. The kinetic models and growth parameters obtained from this study potentially can be applied to the food industry to design appropriate cooling schedules and estimate the growth of C. perfringens in thermally processed beef products under temperature abuse conditions.

The Potential For High-Value Agricultural Products Under The North American Free Trade Agreement: The Case of Beef in Mexico and Canada

AbstractThe prospects for U.S. beef products in the advent of a North American Free Trade Agreement were examined using a system-wide approach to import allocation. Results indicate that increases in the standard of living in Mexico and Canada would stimulate increased importation of processed and unprocessed beef products. Bulk beef product in both countries had expenditure elasticities greater than one, while semi-processed and highly processed beef products had expenditure elasticities of less than one.

COOKING EFFECTS ON TITIN IN FRESH AND PROCESSED BEEF PRODUCTS

Fresh bovine longissimus thoracis muscle samples, heated at 73C for 0, 5, 15, 30, 45, 60, 90 and 120 min, were subjected to sodium dodecyl sulfate polyacrylamide gel electrophoresis and western blot analysis. Titin was both aggregated into large protein masses and degraded into smaller fragments (two apparently independent processes) in fresh muscle samples heated 15 min or more at 73C. Samples removed at various points during the manufacture of a tumbled cured beef product were also subjected to electrophoresis and western blot analysis. Titin was primarily degraded into smaller polypeptide fragments during the manufacture of this product with no large titin aggregates observed. Commercially manufactured meat products, when examined by these techniques, contained both titin aggregates and degradation products. These results suggest that titin can be aggregated into large protein masses and degraded into smaller polypeptide fragments during the heating of fresh or processed meat products.

An Analysis of Value-Added Agricultural Exports to Middle-Income Developing Countries: The Case of Wheat and Beef Products

AbstractThis study determined probable future directions in U.S. value-added agricultural exports to middle-income developing countries (MIDCs) under the assumption of continued income growth. Import share equations for U.S. bulk, semi-processed and value-added wheat or beef products, as a percent of total U.S. wheat or beef product exports to each MIDC, were econometrically estimated using the ordinary least squares (OLS) technique. The empirical results indicate that in most MIDCs, increases in real per capita income have negative effects on the import share of processed wheat products while having positive effects on the import share of bulk wheat. However, import shares of U.S. processed beef products are likely to increase with income growth in most MIDCs.

Effects of arginine-vasopressin on learning, retention and forgetting in appetitive tasks in mice

The purpose of this paper is the quantitative analysis of the change in quality perception of four new processed beef products from pre to post trial phases. Based on the Total Food Quality Model, differences in pre and post-trial phases were measured using repeated measures technique for cue evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations. For these products, positive expectations were created by giving information about ingredients and ways of processing, which were not confirmed during trial. For the other two products, evaluations on key sensory dimensions based on trial exceeded expectations, whereas the other evaluations remained unchanged. Several demographic factors influenced the pattern of results, notably age and gender, which may be due to underlying differences in previous experience. The study gives useful insights for testing of new processed meat products before market introduction.