Red Meat Research Articles

Genetically predicted dietary intake and risks of colorectal cancer: a Mendelian randomisation study

BackgroundEffects of confounders on associations between diet and colorectal cancer (CRC) in observational studies can be minimized in Mendelian randomization (MR) approach. This study aimed to investigate observational and genetically predicted associations between dietary intake and CRC using one-sample MR.MethodsUsing genetic data of over 93 million variants, we performed a genome-wide association study to find genomic risk loci associated with dietary intake in participants from the UK Biobank. Then we calculated genetic risk scores of diet-related variants and used them as instrumental variables in the two-stage least square MR framework to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for associations. We also performed observational analyses using age as a time-scale in Cox proportional hazard models.ResultsAllele scores were calculated from 399 genetic variants associated with the consumption of of red meat, processed meat, poultry, fish, milk, cheese, fruits, vegetables, coffee, tea, and alcohol in participants from the UK Biobank. In MR analysis, genetically predicted fruit intake was significantly associated with a 21% decreased risk of CRC (HR = 0.79, 95% CI = 0.66–0.95), and there was a marginally inverse association between vegetable intake and CRC (HR = 0.85, 95% CI = 0.71–1.02). However, null findings were observed in multivariable analysis, with HRs (95% CIs) of 0.99 (0.98–1.01) and 0.99 (0.98–1.00) per increment of daily servings of fruits and vegetables, respectively.ConclusionDietary habits were attributable to genetic variations, which can be used as instrumental variables in the MR framework. Our study supported a causal relationship between fruit intake and a decreased risk of CRC and suggested an effective strategy of consuming fruits in the primary prevention of CRC.

Hydrolysis probe assays for the detection of pathogenic Enterohemorrhagic Escherichia coli: Multi-Country validation study

Enterohemorrhagic Escherichia coli (EHEC) strains are foodborne pathogens frequently associated with outbreaks linked to red meat, posing significant global food safety concerns. While several commercial assays exist for detecting EHEC strains belonging to serogroups O26, O103, O111, and O121, they often fail to distinguish pathogenic strains from non-pathogenic strains lacking virulence genes. These non-pathogenic E. coli interfere with the accuracy of existing assays, resulting in false-positives rates between 81 – 100 % for beef products. This study aimed to standardize and validate four hydrolysis probe assays for the specific detection of pathogenic strains of E. coli O26, O103, O111, and O121. Primers and probes were designed to target single nucleotide polymorphisms conserved among pathogenic strains of each target serogroup. The standardized assays were validated using a comprehensive collection of pure culture and DNA samples (n = 248) from Canada, France, Switzerland, and the United States; laboratory-inoculated beef and spinach (n = 132), fractionally inoculated ground beef (n = 390), and samples from the federal red meat surveillance program (n = 166). The results demonstrated an overall accuracy of 94.8 % in predicting the virulence profile of pure culture strains. These four assays are a single-step PCR screening tool that can determine the presence of virulent strains. These assays provide food testing laboratories worldwide with a set of reliable methods for identifying pathogenic O26, O103, O111, and O121 strains. Thus, this assay will help to reduce product waste and financial losses caused by misleading positive results caused by presence of non-pathogenic strains.

PERBANDINGAN OPTIMIZER, BATCH SIZE DAN EPOCH PADA METODE CONVOLUTION NEURAL NETWORK

Buffalo meat and beef are two types of red meat that are widely consumed by the public. The demand for meat increases every year. However, not all types of meat can be eaten by Indonesians, such as pork, so the price of pork in Indonesia is lower than the price of beef and buffalo. In general, the texture and colour of pork, beef and buffalo are almost the same. In the introduction of meat, it is only done directly from the colour, texture, and fibre of the type of meat. However, meat circulating in the community is often mixed between beef, buffalo meat and pork. Distinguishing beef, buffalo and pork must first recognise the characteristics of each type of meat, because there are limitations to the human sense of sight in distinguishing between them. In the use of technology with the help of digital images to determine the most optimal optimizer, batch size and epoch in meat classification, using the Convolutional Neural Network (CNN) method with NasNetmobil Architecture. The data set used is 3000 images divided into three classes, with a division of 2400 training data images, 300 testing data images, 300 validation data images. The results showed that the Adam optimiser, batch size 62 and epoch 20 produced an accuracy of 99.00% and a loss value of 0.0243. Keywords: Convolutional Neural Network, Buffalo and Beef Classification,

A Systematic Review of the Impact of Dietary and Lifestyle Factors on Colorectal Cancer Prevention in Gulf Cooperation Council Countries.

Colorectal cancer (CRC) remains a significant health burden in the Gulf Cooperation Council (GCC) countries, necessitating a deeper understanding of modifiable risk factors. Thus, the aim of the study was to evaluate the impact of dietary and lifestyle factors on the prevention of CRCin GCC countries. Studies were identified through electronic searches and reviewed based on relevant keywords. Databases searched included Ovid's MEDLINE, EMBASE, Google Scholar, and Web of Science, covering titles and abstracts published between January 1, 2000and July 25, 2024. The search strategy encompassed four thematic areas: "colorectal cancer,""adults above 18," "risk factors," and "GCC countries." The primary focus was on dietary and lifestyle factors. Two reviewers screened titles and abstracts to determine whether the inclusion criteria were met. A total of 1,883 records were identified across these databases. After removing 513 duplicate records, 1,370 records were screened based on titles and abstracts. Of these, 1,284 records were excluded, leaving 86 full-text articles for assessment. Eight studies were ultimately included in the final systematic review, consisting of seven case-control studies and one cross-sectional study. In GCC countries, a diet rich in fruits, vegetables, and fiber has shown protective effects against CRC, while high red meat and refined carbohydrate intake may increase risk. Regular physical activity reduces CRC risk, though the impact of smoking remains inconclusive. Evidence regarding dairy products is contradictory. There is a shortage of high-quality longitudinal studies, highlighting gaps in current research and underscoring the need for larger studies with consistent methodologies.

Meat intake and type 2 diabetes among Japanese workers: a prospective study.

Red meat and processed meat intake has been linked to increased risk of type 2 diabetes; however, evidence from Asia is limited and inconsistent. We prospectively examined the association of intake of total meat and its subtype with type 2 diabetes in a Japanese working population. Participants were 2709 workers aged 18-78 years who reported no history of diabetes when they responded to a health survey for the first time between 2012 and 2019. Dietary intake was assessed using a validated self-administered diet history questionnaire. The incidence of type 2 diabetes was assessed via annual health checkups from baseline through March 2023. Type 2 diabetes was defined as fasting blood glucose ≥ 126 mg/dl, casual blood glucose ≥ 200 mg/dl, HbA1c ≥ 6·5 %, self-report of diabetes or current use of anti-diabetic drugs. Hazard ratios according to tertile of meat intake were estimated using Cox proportional hazards regression. During 16119 person-years of follow-up, 135 (5·0 %) workers developed type 2 diabetes. Intakes of total meat, red meat, processed meat and poultry were not associated with risk of type 2 diabetes. After adjustment for covariates, hazard ratios for the highest v. lowest tertile of meat intake were 1·01 (95 % CI 0·63, 1·62) for total meat, 1·02 (95 % CI 0·66, 1·58) for red meat, 0·99 (95 % CI 0·65, 1·49) for processed meat and 1·13 (95 % CI 0·71, 1·80) for poultry. Our findings suggest that meat intake is not associated with the risk of type 2 diabetes among Japanese workers.

Dietary eggs, egg nutrients, polygenic score for body mass index, “Western pattern” diet, and weight change, a prospective analysis in the Women's health initiative

Background & AimsEggs contain nutrients which could help enrich the diets of postmenopausal women. Egg consumption and elevated body weight have been associated with elevated risk of serious chronic disease. It is possible that elevated body weight mediates between egg consumption and serious chronic disease. However, few studies exist on the link between egg consumption and body weight in post-menopausal women, and none of them accounted for genetic weight gain predispositions. Our objective was to examine associations between egg consumption, body weight, and genetic predisposition for an elevated Body Mass Index (BMI), in postmenopausal women. MethodsWe analyzed data from 4,439 healthy Women’s Health Initiative participants of European descent during a 6-year follow up using multivariable generalized linear mixed models to prospectively evaluate egg and egg-nutrient intake (measured by a food frequency questionnaire) against body weight and a BMI polygenic score (PGS-BMI) derived from GWAS meta-analysis effect-allele frequencies. ResultsWe found a positive prospective association between change in egg intake and body weight during the 6-year follow up. For instance, at year 3, women whose intake had increased by 2.0 eggs/week had gained 0.70 kg (95%CI: 0.34, 1.07, p=.0002) more than women whose intake had decreased by 2.4 eggs/week, p-linear <.0001. Cholesterol-intake and choline-intake, but not betaine-intake, showed similar significant associations. Exploratory analysis revealed that: 1) women only demonstrated these significant associations if they exhibited higher intakes of “Western-pattern” foods including processed and red meats, French fries, sweets and deserts, sugar-sweetened beverages, fried foods, and dietary fat, and energy; and 2) there was a significant positive prospective association between PGS-BMI and body-weight change, but only in the top quintile of egg-intake change. ConclusionsWe found significant positive prospective associations between weight change and changes in egg intake, cholesterol intake, and choline intake among healthy postmenopausal women of European ancestry in the Women’s Health Initiative. Exploratory analyses revealed that: 1) these significant associations only obtained among women who ate large amounts of “Western-pattern” foods; and 2) women with a higher genetic susceptibility for an elevated BMI gained more weight only if they increased their egg intake considerably. Our results require confirmation.

Development and characterization of bilayer chitosan/alginate cling film reinforced with essential oil based nanocomposite for red meat preservation

With a goal to finding suitable alternatives to plastic packaging in the food industry, we developed a multifunctional bio-based active packaging film to enhance the shelf life of red meat. A chitosan/alginate (Chi + Alg) bilayer film was developed through layer-by-layer (LBL) assembly and an active material i.e. lemongrass nanoemulsion with silver nanoparticles-based nanocomposite (NC1) was loaded into the alginate layer to improve the quality of the bio-based film (Chi + Alg + NC1). The Chi + Alg + NC1 film was characterized in terms of its microstructure, mechanical strength, thermal stability, and antimicrobial activity. Scanning electron microscopy (SEM) revealed a film (22.5 ± 1.44 μm thickness) with a smooth and even surface and a cross-sectional structure. The incorporation of NC1 improves the quality of the film by enhancing its mechanical strength and thermal stability. FT-IR spectra showed the successful interaction between chitosan and alginate in the LBL assembly and the incorporation of NC1 in the alginate layer. The red meat preservation test demonstrated that the shelf life improved when the meat was covered with the fabricated bio-based film. The color of the meat was retained for up to 7 days compared to that of the control (Chi alone and Chi + Alg). Additionally, a reduction in the microbial count in the Chi + Alg + NC1 film was observed, corroborating the shelf-life improvement. In addition to its inherent antimicrobial properties, NC1 induced hydrophilic properties to the film, which further aids in its antimicrobial activity against E. coli. These findings suggest that Chi + Alg + NC1 film could be a potent alternative to plastic packaging and can be used as a cling film to prolong the shelf life of red meat.

Mediterranean diet, diet quality, and adequacy to Italian dietary recommendations in southern Italian adults

OBJECTIVE: This study aimed to explore the relation between adherence to the Mediterranean diet, adequacy to the Italian dietary recommendations, and several domains of diet quality in a sample of Italian adults. METHODS: The dietary habits of a total of 1936 participants were investigated. Adherence to the Mediterranean diet and diet quality were assessed through the Medi-Lite and the Diet Quality Index-International (DQI-I). RESULTS: The global DQI-I score positively correlated with the Medi-Lite score. Negative coefficients were found for protein intake and calcium in the adequacy category, total fat in the moderation category, and fatty acid ratio in the overall balance category. More than half of the participants were adherent to national recommendations for potatoes, cereals, red meat, and other fats consumption. In contrast, recommendations on legumes, fruit, vegetables, and processed meat were met by about half of the participants while those for dairy products (milk and yogurt) and cheese, eggs, and white meat were rather underrepresented. Higher scores in DQI-I and Medi-Lite well predicted adequacy to recommendations on fruit and vegetables, legumes, processed meat, cereals, and legumes. CONCLUSIONS: Individuals reporting higher adherence to the Mediterranean diet show better diet quality and a higher probability of meeting the dietary recommendations.

Investigation of antimicrobial and antioxidant properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri and their potential application in surface decontamination of red meat

This study investigated the antimicrobial properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri in surface decontamination of red meat against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The study evaluated postbiotic activity using agar well diffusion, minimum inhibitory concentration (MIC mg/mL), minimum bactericidal concentration (MBC mg/mL), antioxidant properties, total phenolic content (TPC), and organic acid content. Among 18 meat samples, the mixed postbiotic (L. rhamnosus and L. reuteri, 100 mL/mg) displayed the strongest effect against E. coli, achieving a 5.54 log CFU/g reduction after 48 h with a well diffusion diameter of 23 mm, MIC of 20, and MBC of 25. A similar trend was observed for S. aureus, with the mixed postbiotic showing a reduction of 6.9 log CFU/g after 48 h, MIC of 25, and MBC of 50. Interestingly, the mixed postbiotic also exhibited the highest TPC (250.8 mL/mg). L. reuteri postbiotic displayed the strongest antioxidant activity (52.3 mL/mg) and highest organic acid content (18.9 mL/mg). These results suggest the potential of Lactobacilli-derived postbiotics as natural antimicrobials for controlling surface pathogens on meat products. Additionally, the observed link between TPC and antimicrobial activity warrants further investigation into the potential role of antioxidants in enhancing biopreservation efficacy.

Unravelling red deer (Cervus elaphus) meat adulteration in gourmet foods by quantitative real-time PCR

Red deer (Cervus elaphus) meat is highly regarded as an exclusive gourmet food due to its sensory quality, nutritional value and premium price, thus being susceptible to adulteration practices by its substitution with inferior meat species. This study proposes a novel real-time PCR method targeting the troponin I gene for detecting and quantifying red deer meat in processed food products. The assay showed acceptable performance parameters, achieving absolute and relative limits of quantification of 0.01 ng of DNA and 0.5% (w/w) of red deer meat in both raw and thermally processed pâté. The assay parameters, using raw and autoclaved reference mixtures, regarding PCR efficiency (89.3% and 100.0%, respectively), slope of the calibration curve (−3.6067 and −3.3224, respectively) and R2 (0.9889 and 0.9893, respectively) highlight the high performance of the calibration models for the determination of red deer meat. The method was successfully validated using blind mixtures and applied to 46 commercial meat products from Poland, Portugal and Spain. Data suggested the adulteration of 48% of the samples by the total or partial substitution of red deer species and the suitability of the method for the routine testing of game meat products in quality control laboratories.

Dietary inclusion of cyanobacteria Arthrospira (Spirulina platensis) spp. decreases the aggravating effect of hemin from red meat in a rat colorectal carcinogenesis model

Colorectal cancer (CRC) risk, associated with a high intake of red/processed meat, may be related to hemin. A potential chemopreventive agent, Arthrospira (Spirulina platensis) spp. (AP) is a cyanobacteria employed as a functional food with the potential to reduce malnutrition in developing countries. Thus, we assessed the effects of dietary AP against hemin-promoting effects in a dimethylhydrazine (DMH)-induced colorectal carcinogenesis model. Male Sprague-Dawley rats were allocated into five groups. G1–G4 received four subcutaneous DMH injections (40 mg/kg body weight, twice a week for 2 weeks) and G5 received DMH vehicle. At weeks 4 to 16, groups were fed a balanced diet (BD, G1 and G5), BD containing 2 % AP (20 g powder/kg chow, G2), BD containing hemin (0.32 g/kg chow, G3) or BD containing hemin+2 % AP (G4), respectively. Hemin group (G3) increased aberrant crypt foci (ACF) development, malondialdehyde (MDA), and Nox-1 levels and reduced glutathione (GSH) and GSH-Px levels in colonic mucosa when compared to DMH group (G1). In contrast, the dietary hemin+2 % AP regimen (G4), reduced both preneoplastic lesion development and MDA levels while increased GSH levels, compared to the DMH+hemin group (G3). Dietary AP may reduce hemin-promoting effects by modulating oxidative stress and ACF lesions.

Sex-Specific Adherence to the Mediterranean Diet in Obese Individuals.

Adherence to the Mediterranean diet (MedDiet) has long been associated with several health benefits, including a reduced risk of heart disease, diabetes, and obesity. The MedDiet is characterized by a high consumption of foods such as fruits, vegetables, whole grains, fish, and olive oil, along with a moderate intake of red meat and red wine with meals. Some studies report significant differences between men and women in susceptibility to obesity, with women at a higher prevalence of obesity than men. One unexplored aspect, however, concerns the sex difference in MedDiet adherence, which could be influenced by various factors, such as health perceptions, food preferences, and cultural influences. The aim of this study is to assess the effectiveness and impact of MedDiet adherence in men and women, with a focus on its influence on health and well-being, as well as its ability to promote sex equity in healthcare outcomes. Moreover, we aim to measure the overall health improvements in men and women participating in a MedDiet program, including changes in body composition and overall quality of life. This study highlights that the MedDiet is associated with more significant body weight loss in women, although their increase in MedDiet adherence was lower than in men. Trial registration: NCT01890070. Registered 24 June 2013.

Occurrence of Campylobacter, Listeria monocytogenes, and extended-spectrum beta-lactamase Escherichia coli in slaughterhouses before and after cleaning and disinfection

To prevent foodborne illness, adequate cleaning and disinfection (C&D) is essential to remove pathogenic bacteria from the slaughter environment. The aim of this study was to determine the presence of Campylobacter spp., Listeria monocytogenes, and extended-spectrum beta-lactamase-producing Escherichia coli (ESBL E. coli) before and after C&D in slaughterhouses.Samples from food- and non-food contact surfaces taken before and after C&D in one red meat and one poultry slaughterhouse were analyzed for the target bacteria. Whole-genome sequencing and antimicrobial susceptibility testing were performed.In total, 484 samples were analyzed. Campylobacter spp. were isolated from 13.0% to 15.5% of samples before C&D in the red meat and poultry slaughterhouse, respectively. Listeria monocytogenes was isolated before C&D in 12.5% and 5.2% of samples in the red meat and poultry slaughterhouse, respectively. It was noted that C. jejuni was detected on multiple surfaces and that L. monocytogenes showed potential persistence in one slaughterhouse. After C&D, L. monocytogenes was found in one sample. ESBL E. coli was not detected either before or after C&D.These findings show the possibility to remove pathogenic bacteria from slaughter and meat processing facilities, but also indicate that deficiencies in slaughter hygiene pose a risk of cross-contamination of meat.

Chitosan-coated probiotic nanoparticles mitigate acrylamide-induced toxicity in the Drosophila model

Acrylamide (ACR) with its extensive industrial applications is a classified occupational hazard toxin and carcinogenic compound. Its formation in fried potatoes, red meat and coffee during high-temperature cooking is a cause for consideration. The fabrication of chitosan-coated probiotic nanoparticles (CSP NPs) aims to enhance the bioavailability of probiotics in the gut, thereby improving their efficacy against ACR-induced toxicity in Drosophila melanogaster. Nanoencapsulation, a vital domain of the medical nanotechnology field plays a key role in targeted drug delivery, bioavailability, multi-drug load delivery systems and synergistic treatment options. Our study exploited the nanoencapsulation technology to coat Lactobacillus fermentum (probiotic) with chitosan (prebiotic), both with substantial immunomodulatory effects, to ensure the stability and sustained release of microbial load and its secondary metabolites in the gut. The combination of pre-and probiotic components, called synbiotic formulations establishes the correlation between the gut microbiota and the overall well-being of an organism. Our study aimed to develop a potent synbiotic to alleviate the impacts of heat-processed dietary toxins that significantly influence behaviour, development, and survival. Our synbiotic co-treatment with ACR in fruit flies normalised neuro-behavioural, survival, redox status, and restored ovarian mitochondrial activity, contrasting with several physiological deficits observed in the ACR-treated model.

Perceptions of processed foods as unhealthy: Heuristic strength, prevalence, and potential implications for the protein shift

Plant-based analogues (PBAs) for meat and dairy are typically categorised as ultra-processed foods. However, current evidence that PBA consumption negatively impacts health is controversial. As such, these products may be inappropriately negatively coloured by the “processed foods are unhealthy” heuristic. We investigated the strength of this heuristic among Swedish consumers and explored its impact on perceived healthiness within different food categories (meat, dairy, seafood, vegetables/legumes, and PBAs). In an online experiment, participants (N=563) rated the healthiness and level of processing of 24 food products (presented as images), completed the food technology neophobia (FTN) scale, and reported consumption frequency of different foods. The results indicated that this heuristic, measured as Pearson's r between perceived healthiness and level of processing, was prevalent and robust (posterior mean = -0.58, probability of association>99 %) as well as stronger among women and individuals with higher FTN. Moreover, the impact of the heuristic differed across food categories: healthiness ratings for vegetable/legume and seafood products perceived as processed were more negatively impacted compared to those for meat products (probability of association>99 %). The potential implications of this for the protein shift and encouraging substituting red meat with products based on raw materials associated with health (i.e., plants and seafood) are discussed.

Consumption of different types of meat and the risk of chronic limb-threatening ischemia: the Singapore Chinese Health Study

BackgroundAlthough red meat consumption has been associated with risk of atherosclerotic coronary artery disease and stroke, no prospective study has examined this with the risk of chronic limb-threatening ischemia (CLTI).MethodsIn a prospective study of 63,257 Chinese in Singapore, who were aged 45–74 years old at recruitment, diet was assessed via a validated semi-quantitative food frequency questionnaire. Incident CLTI cases were ascertained via linkage with nationwide hospital records for lower extremity amputation or angioplasty for peripheral arterial disease. Multivariable Cox models were used to examine associations between quartiles of meat intake and CLTI risk.ResultsAfter a mean follow-up of 18.8 years, there were 1069 cases of CLTI. Higher intake of red meat intake was associated with increased risk of CLTI in a stepwise manner. Comparing extreme quartiles of red meat intake, the hazard ratio (HR) for the association with CLTI risk was 1.24 [95% confidence interval (CI) = 1.03–1.49; P-trend = 0.02]. In stratified analysis, red meat intake had a stronger association with CLTI risk among those without diabetes [HR (95% CI) comparing extreme quartiles = 1.41 (1.10–1.80); P-trend = 0.03] than among those with diabetes at baseline [HR (95% CI) comparing extreme quartiles = 1.04 (0.79–1.38); P-trend = 0.05] (P-interaction = 0.03). Otherwise, the associations were not different by sex, BMI, smoking status, hypertension, alcohol consumption, or history of cardiovascular diseases. Using a theoretical model in substitution analysis that substituted three servings per week of red meat with poultry or fish/shellfish, the relative risk of CLTI was reduced by 13–14%.ConclusionsConsumption of red meat was associated with higher CLTI risk in this Asian cohort. Substituting red meat with poultry or fish/shellfish may reduce this risk.

Potassium Intake and Bone Health: A Narrative Review.

Potassium is a cation involved in the resting phase of membrane potential. Diets rich in fresh fruit and vegetables, whole grains, dairy products, and coffee have high potassium content. The shift from a pre-agriculture diet to today's consumption has led to reduced potassium intake. Indeed, the Western diet pattern is characterized by a high daily intake of saturated fats, sugars, sodium, proteins from red meat, and refined carbohydrates with a low potassium intake. These reductions are also mirrored by high sodium intakes and a high consumption of acid-generating food, which promote a chronic state of low-grade metabolic acidosis. The low-grade metabolic acidosis is a cause of the bone-wasting effect. Therefore, a long-standing acidotic state brings into play the bone that contributes to the buffering process through an increase in osteoclastic resorption. In consideration of this background, we carried out a review that focused on the pathophysiological mechanisms of the relationship between dietary potassium intake and bone health, underlining the detrimental effects of the Western dietary patterns characterized by low potassium consumption.

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.

Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA

This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored at −18 °C for 0, 2, 4, 10, 18 weeks, and volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Results indicated that the total amounts of volatile compounds increased with frozen storage duration of meats. The correlations were observed between frozen storage duration and levels of 2-ethyl-1-hexanol, tetradecane, nonanal, decanal, octanal, tridecanal, benzaldehyde, pentadecane, propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester, heptadecane, and hexanal (r = 0.7456–0.9873). Levels of octanal and propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester in white meat and benzaldehyde in red meat versus frozen storage duration fitted very well with zero-order reactions. Therefore, it was concluded that changes in volatile compounds derived from lipid oxidation may be used as indicators of quality deterioration during frozen storage of meat.

Hispanic Thrifty Food Plan (H-TFP): Healthy, Affordable, and Culturally Relevant.

The USDA Thrifty Food Plan (TFP) is a federal estimate of a healthy diet at lowest cost for US population groups defined by gender and age. The present goal was to develop a version of the TFP that was more tailored to the observed dietary patterns of self-identified Hispanic participants in NHANES 2013-16. Analyses used the same national food prices and nutrient composition data as the TFP 2021. Diet quality was measured using the Healthy Eating Index 2015. The new Hispanic TFP (H-TFP) was cost-neutral with respect to TFP 2021 and fixed at $186/week for a family of four. Two H-TFP models were created using a quadratic programming (QP) algorithm. Fresh pork was modeled separately from other red meats. Hispanic NHANES participants were younger, had lower education and incomes, but had similar or higher HEI 2015 scores than non-Hispanics. Their diet included more pulses, beans, fruit, 100% juice, grain-based dishes, and soups, but less pizza, coffee, candy, and desserts. The H-TFP market basket featured more pork, whole grains, 100% fruit juice, and cheese. The second TFP model showed that pork could replace both poultry and red meat, while satisfying all nutrient needs. A vegetarian H-TFP proved infeasible for most age-gender groups. Healthy, affordable, and culturally relevant food plans can be developed for US population subgroups.