The Japanese Market for Beef Products

2020 ◽  
pp. 47-57
Author(s):  
David Youmans
Keyword(s):  
Japanese Market ◽  
Beef Products

scholarly journals 4 Agrochemical Residues, Product Quality, and Safety of Beef Fed Cotton Ginning and Other Byproduct Feeds

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 21-21
Author(s):  
David J Smith
Keyword(s):  
Low Cost ◽  
Crop Protection ◽  
Consumer Products ◽  
Pesticide Monitoring ◽  
Use Patterns ◽  
Nutrient Density ◽  
Chemical Residues ◽  
Beef Products ◽  
Beef Producers ◽  
Harvest Aid

Abstract Most commodity crops undergo milling, husking, ginning or other processing procedures before use as human food or fiber. Byproduct nutrient density varies with the type of grain or oil seed processed and use typically varies with nutrient needs of specific production situations. Drought or high grain prices may increase the use of byproducts; regionally available, low-cost ingredients such as cotton ginning byproduct may be used extensively by beef producers to replace forage. Doubt associated with the use of such byproducts is not typically related to nutritional value but with uncertainties about the presence of residual pesticides, herbicides, or harvest-aid chemicals. Potential chemical residues in consumer products and the concomitant financial and reputational losses borne by the industry provide an impetus for concern. Negative experiences with contaminated Australian beef established a long-lived suspicion of “cotton trash” that continues to impact the industry today. The purpose of this review is to discuss sources, amounts, and risks of chemical residues associated with byproduct feeds used in the southern United States with cotton ginning byproducts as a major focus. The use patterns of specific crop protection and harvest-aid chemicals will be discussed in context with chemical tolerances established by the U.S. EPA. In addition, U.S. pesticide monitoring programs in beef will be discussed. Although data describing the transmission of chemical residues from byproduct feeds into beef products are limited, the available data suggest some best practices could be adopted to mitigate concerns and minimize possible agrochemical residue contamination of beef.

Occurrence, patterns, and sources of hazardous organic chemicals in edible insects and insect-based food from the Japanese market

2021 ◽  
pp. 112311
Author(s):  
Giulia Poma ◽  
Yukiko Fujii ◽  
Siebe Lievens ◽  
Jasper Bombeke ◽  
Beibei Gao ◽  
...  
Keyword(s):  
Organic Chemicals ◽  
Edible Insects ◽  
Japanese Market ◽  
Occurrence Patterns

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

Conjugated Linoleic Acid in Canadian Dairy and Beef Products

1999 ◽  
Vol 47 (5) ◽  
pp. 1956-1960 ◽  
Author(s):  
David W. L. Ma ◽  
Antoni A. Wierzbicki ◽  
Catherine J. Field ◽  
Michael T. Clandinin
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Beef Products

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species

1994 ◽  
Vol 57 (5) ◽  
pp. 441-444 ◽  
Author(s):  
ANTONIO HERRERA ◽  
AGUSTIN A. ARIÑO ◽  
MARIA P. CONCHELLO ◽  
REGINA LAZARO ◽  
SUSANA BAYARRI ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Organochlorine Pesticides ◽  
Organochlorine Pesticide ◽  
Electron Capture ◽  
Pesticide Residues ◽  
Meat Products ◽  
Gas Liquid Chromatography ◽  
Pork Products ◽  
Organochlorine Pesticide Residues ◽  
Beef Products

The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the γ-HCH (lindane) was most frequently detected; 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half that much in pork and pork products, and around 20–40 ppb in beef products. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83% of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moderate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endosulfan or trans-nonachlor were detected.

Kinetics of Tropomyosin Denaturation as a Predictive Model for Verifying Thermal Processing of Beef Products

2006 ◽  
Vol 69 (10) ◽  
pp. 2447-2453 ◽  
Author(s):  
FUR-CHI CHEN ◽  
Y.-H. PEGGY HSIEH ◽  
ROGER C. BRIDGMAN ◽  
AGNES KILONZO-NTHENGE
Keyword(s):  
Kinetic Model ◽  
Thermal Denaturation ◽  
Mathematic Model ◽  
Heating Time ◽  
Enzyme Linked Immunosorbent Assay ◽  
Meat Industry ◽  
Dot Blot ◽  
Quality Control Tool ◽  
Beef Products ◽  
The Impact

An enzyme-linked immunosorbent assay (ELISA) was developed to study thermal denaturation of tropomyosin (Tm) using the time-temperature requirements for cooked beef. The ELISA employed a monoclonal antibody (MAb 2C9) raised against bovine Tm for quantifying residual Tm in muscle extracts. The specificity of MAb 2C9 to bovine Tm was demonstrated by Western blot and the analytical validity of ELISA was confirmed by dot blot. Thermal denaturation of Tm, in the temperature range between 54.4 and 70.0°C, showed first-order dependency. Kinetic parameters of Tm denaturation were derived from isothermal heating of beef muscle extract at 54.4, 57.2, 60.0, and 62.8°C. Temperature dependency of the rate constant (k) was demonstrated by Arrhenius plot; the activation energy (Ea) of Tm denaturation was determined to be 484 kJ·mol−1.A mathematic model describing the impact of the heating time-temperature on Tm denaturation was developed. Predicted Tm from the integrated time-temperature model agreed closely with the measured Tm in dynamically heat-processed beef samples. Percent errors between the measured and the predicted values ranged from −5.1 to 5.3%. The kinetic model provides an accurate and reproducible prediction of the impact of actual heating time-temperature on residual Tm in cooked beef. The MAb-based ELISA and kinetic model developed in this study have the potential to be adapted by the meat industry as a quality control tool.

Outbreak of Escherichia coli O157:H7 Infections Associated with Nonintact Blade-Tenderized Frozen Steaks Sold by Door-to-Door Vendors

2005 ◽  
Vol 68 (6) ◽  
pp. 1198-1202 ◽  
Author(s):  
ELLEN SWANSON LAINE ◽  
JONI M. SCHEFTEL ◽  
DAVID J. BOXRUD ◽  
KEVIN J. VOUGHT ◽  
RICHARD N. DANILA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Single Case ◽  
Escherichia Coli O157 ◽  
Processing Methods ◽  
Safety Issues ◽  
The Public ◽  
Department Of Health ◽  
Increased Risk ◽  
Beef Products ◽  
Uremic Syndrome

Steaks have not been recognized as an important vehicle of Escherichia coli O157:H7 infection. During 11 to 27 June 2003, the Minnesota Department of Health (MDH) identified four O157 infection cases with the same pulsed-field gel electrophoresis (PFGE) subtype. All four case patients consumed brand A vacuum packed frozen steaks sold by door-to-door vendors. The steaks were blade tenderized and injected with marinade (i.e., nonintact). Information from single case patients in Michigan and Kansas identified through PulseNet confirmed the outbreak. The MDH issued a press release on 27 June to warn consumers, prompting a nationwide recall of 739,000 lb (335,506 kg) of frozen beef products. The outbreak resulted in six culture-confirmed cases (including one with hemolytic uremic syndrome) and two probable cases in Minnesota and single confirmed cases in four other states. The outbreak PFGE subtype of O157 was isolated from unopened brand A bacon-wrapped fillets from five affected Minnesota households. A fillet from one affected household was partially cooked in the laboratory, and the same O157 subtype was isolated from the uncooked interior. The tenderizing and injection processes likely transferred O157 from the surface to the interior of the steaks. These processing methods create new challenges for prevention of O157 infection. Food regulatory officials should reevaluate safety issues presented by nonintact steak products, such as microbiologic hazards of processing methods, possible labeling to distinguish intact from nonintact steaks, and education of the public and commercial food establishments on the increased risk associated with undercooked nonintact steaks. Information on single cases of O157 infection in individual states identified through PulseNet can be critical in solving multistate outbreaks in a timely manner.

Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg, and Enzymes with Potential as Time-Temperature Indicators in Ground Beef

1997 ◽  
Vol 60 (5) ◽  
pp. 471-475 ◽  
Author(s):  
ALICIA ORTA-RAMIREZ ◽  
JAMES F. PRICE ◽  
YIH-CHIH HSU ◽  
GIRIDARAN J. VEERAMUTHU ◽  
JAMIE S. CHERRY-MERRITT ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Thermal Inactivation ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Triose Phosphate ◽  
Beef Products ◽  
Z Value ◽  
D Values ◽  
Salmonella Senftenberg

The USDA has established processing schedules for beef products based on the destruction of pathogens. Several enzymes have been suggested as potential indicators of heat processing. However, no relationship between the inactivation rates of these enzymes and those of pathogenic microorganisms has been determined. Our objective was to compare the thermal inactivation of Escherichia coli O157:H7 and Salmonella senftenberg to those of endogenous muscle proteins. Inoculated and noninoculated ground beef samples were heated at four temperatures for predetermined intervals of time in thermal-death-time studies. Bacterial counts were determined and enzymes were assayed for residual activity. The D values for E. coli O157:H7 were 46.10, 6.44, 0.43, and 0.12 min at 53, 58, 63, and 68°C, respectively, with a z value of 5.60°C. The D values for S. senftenberg were 53.00, 15.17, 2.08, and 0.22 min at 53, 58, 63, and 68°C, respectively, with a z value of 6.24°C. Apparent D values at 53, 58, 63, and 68°C were 352.93, 26.31, 5.56, and 3.33 min for acid phosphatase; 6968.64, 543.48, 19.61, and 1.40 min for lactate dehydrogenase; and 3870.97, 2678.59, 769.23, and 42.92 min for peroxidase; with z values of 7.41,3.99, and 7.80°C, respectively. Apparent D values at 53, 58, 63, and 66°C were 325.03, 60.07, 3.07, and 1.34 min for phosphoglycerate mutase; 606.72, 89.86, 4.40, and 1.28 min for glyceraldehyde-3-phosphate dehydrogenase; and 153.06, 20.13, 2.25, and 0.74 min for triose phosphate isomerase; with z values of 5.18, 4.71, and 5.56°C, respectively. The temperature dependence of triose phosphate isomerase was similar to those of both E. coli O157 :H7 and S. senftenberg, suggesting that this enzyme could be used as an endogenous time-temperature indicator in beef products.

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