scholarly journals Evaluation of sanitary quality of goat meat obtained from slaughter yards and meat stalls at late market hours

1970 ◽  
Vol 6 (1) ◽  
pp. 87-92 ◽  
Author(s):  
MA Haque ◽  
MP Siddique ◽  
MA Habib ◽  
V Sarkar ◽  
KA Choudhury
Keyword(s):  
Regional Variation ◽  
Meat Products ◽  
Neck Region ◽  
Plate Count ◽  
Mean Values ◽  
Goat Meat ◽  
Body Regions ◽  
The Mean ◽  
Meat Samples

The microbiological investigation was conducted to determine the level of contamination of goat meat processed by butchers in slaughter yards and meat stalls and also at different body regions such as neck, brisket and thigh during the peroid of July to November 2007 in the Department of Microbiology and Hygiene, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. A total number of 36 meat samples were collected equally from three slaughter yards and meat stalls namely Koshaibari, Mymensingh town and BAU campus, each containing 12 samples. Out of these 12 samples, four samples from brisket region, four samples from neck region, and four samples from thigh region were taken. After collection, bacteriological analysis of the samples were performed to asses the selected microbial attributes such as TVC, TCC and TSC in goat meat cuts of different sources by using Plate Count (PC) agar, MacConkey (MC) agar and Staphylococcal Media (SM-110) medium to find out the sanitary quality of goat meat. The mean values of TVC on slaughter yards and meat stalls were log 6.03 and log 6.53 respectively, whereas the TCC showed log 4.85 and log 3.82 respectively and that of TSC were 3.31 and 3.82 respectively. The mean values of TVC in brisket, neck and thigh regions of slaughter yards were log 6.11, log 6.01, log 6.31 and in meat stalls were log 6.48, log 6.30, log 6.84 respectively, whereas the TCC values of slaughter yards showed log 4.77, log 4.36, log 5.12 and meat stalls log 4.94, log 4.68, log 5.42 respectively. In case of TSC values, the mean values were log 3.83, log 3.07, log 4.06 and log 3.96, log 3.37, log 4.22 respectively. The result demonstrates the fact that the unhygienic and poor sanitary conditions under which the meat and meat products are handled and processed are not acceptable from sanitary point of view. The statistical analysis showed that TVC and TCC obtained from meat samples of different markets and different regions of the carcass exhibited regional variation significantly (P < 0.01), whereas TSC did not present any remarkable regional variation. A significant correlation in TVC and TCC was found (P < 0.01) and similar correlation was also recorded in TCC and TSC (P < 0.01), but it is interesting to note that there was no significant correlation in between TVC and TSC. Key words: Goat meat, TVC, TCC, TSC, sanitary quality. DOI = 10.3329/bjvm.v6i1.1343 Bangl. J. Vet. Med. (2008). 6 (1): 87-92

scholarly journals Microbial Quality of Chhoyla and Kachela: Traditional Newari Meat Products

2020 ◽  
Vol 12 (12) ◽  
pp. 9-13
Author(s):  
Santosh Khanal ◽  
Asmita Kumal ◽  
Roshan Shrestha ◽  
Santosh Sapkota ◽  
Soyuz Baral ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meat Products ◽  
Salmonella Typhi ◽  
Total Coliform ◽  
Plate Count ◽  
Microbial Quality ◽  
Human Pathogens ◽  
Shigella Spp ◽  
The Mean

Chhoyla and Kachela are indigenous and popular meat dishes in the Newar community that are widely consumed in Kathmandu valley. The present study was carried out to investigate the microbial quality of Chhoyla and Kachela from different parts of the valley. The mean total aerobic plate count of Chhoyla and Kachela ranged up to 6.38 and 6.54 log10 cfu/g respectively. The mean total coliform count of Chhoyla and Kachela ranged up to 5.25 and 5.82 log10 cfu/g respectively. Coliform (93%), Staphylococcus aureus (75%), Salmonella Typhi (12%), Salmonella Paratyphi A (5%) and Shigella spp (3%) were isolated from Chhoyla. Likewise, bacteria isolated from Kachela were coliforms (97%), Staphylococcus aureus (86.66%), Salmonella Typhi (15%), Salmonella Paratyphi A (8%) and Shigella spp (7%). High microbial load and the potent human pathogens isolated from these meat products indicate potential risk of food borne diseases.

scholarly journals The Quality of Statistical Reporting and Data Presentation in Predatory Dental Journals Was Lower Than in Non-Predatory Journals

Entropy ◽  
2021 ◽  
Vol 23 (4) ◽  
pp. 468
Author(s):  
Pentti Nieminen ◽  
Sergio E. Uribe
Keyword(s):  
Open Access ◽  
Peer Review ◽  
Scientific Journals ◽  
Mean Values ◽  
Data Presentation ◽  
Predatory Journals ◽  
Study Results ◽  
The Mean ◽  
Highly Cited

Proper peer review and quality of published articles are often regarded as signs of reliable scientific journals. The aim of this study was to compare whether the quality of statistical reporting and data presentation differs among articles published in ‘predatory dental journals’ and in other dental journals. We evaluated 50 articles published in ‘predatory open access (OA) journals’ and 100 clinical trials published in legitimate dental journals between 2019 and 2020. The quality of statistical reporting and data presentation of each paper was assessed on a scale from 0 (poor) to 10 (high). The mean (SD) quality score of the statistical reporting and data presentation was 2.5 (1.4) for the predatory OA journals, 4.8 (1.8) for the legitimate OA journals, and 5.6 (1.8) for the more visible dental journals. The mean values differed significantly (p < 0.001). The quality of statistical reporting of clinical studies published in predatory journals was found to be lower than in open access and highly cited journals. This difference in quality is a wake-up call to consume study results critically. Poor statistical reporting indicates wider general lower quality in publications where the authors and journals are less likely to be critiqued by peer review.

scholarly journals AB0101 THE IMPACT OF TIME SPAN TO ACHIEVE BOOLEAN REMISSION FOR MAINTAINING DISEASE ACTIVITY AFTER ACQUISITION IN RHEUMATOID ARTHRITIS PATIENT

2021 ◽  
Vol 80 (Suppl 1) ◽  
pp. 1079.1-1079
Author(s):  
I. Yoshii
Keyword(s):  
Rheumatoid Arthritis ◽  
Disease Activity ◽  
Disease Duration ◽  
Remission Rate ◽  
Mean Value ◽  
Time Span ◽  
Mean Values ◽  
The Mean ◽  
The Relationship

Background:Boolean remission criteria is one most popular and stringent criteria in treating patient with rheumatoid arthritis (RA), because it may guarantees a stable clinical course after attaining remission.Objectives:Impact of time span from initiation to achieving Boolean remission on maintaining disease activity, daily activities, and quality of life after attaining Boolean remission was investigated from daily clinical practice data.Methods:685 patients with RA since August 2010 under the T2T strategy were treated. They were monitored for their TJC, SJC, PGA, EGA, CRP, and disease activity indices such as CDAI, SDAI, DAS28, and Boolean criteria at every visit. HAQ-DI score, pain score using visual analog scale (PS-VAS), and EQ-5D were also monitored, and the quality of life score (QOLS) calculated from EQ-5D was determined at every visit from the time of diagnosis (baseline).Of 685 patients, 465 patients had achieved Boolean remission >1 times, and were consecutively followed up for >3 years. These patients were enrolled in the study. Time span from the first visit to first Boolean remission was calculated. The relationship between the time span and each of background parameters, and the relationship between the time span and each of the mean values of the SDAI score, HAQ score, PS-VAS, SHS, and QOLS at the first Boolean remission and thereafter was evaluated statistically.Patients were subsequently divided into the G ≤ 6 and G > 6 groups based on the achievement of first Boolean remission within two groups: time span G ≤ 6 months and G > 6 months. The two groups were compared with regard to the SDAI score, HAQ score, PS-VAS, SHS, and QOLS at first visit and at the time of first Boolean remission, and the mean values of these parameters after remission were evaluated statistically. Moreover, changes of these parameters and the mean Boolean remission rate after the first remission, and SDAI remission rate at the first Boolean remission to thereafter were compared between the two groups statistically.Results:Out of 465 patients, females comprised 343 (73.7%), and the mean age was 67.8 years (range, from 21–95 years). The mean disease duration at first visit was 6.1 years (range, from 1 months–45 years). The mean follow up length was 88.1 months (range: 36–122 months; median: 85 months) and mean time span from the first visit to the first Boolean remission was 8.1 months. The mean SDAI score, HAQ score, PS-VAS, and the QOLS at first visit were 13.3, 0.467, 33.2, and 0.834, respectively. Among the study parameters, PS-VAS and QOLS were significantly correlated with the time span. For parameters at the first Boolean remission, HAQ-DI score, PS-VAS, and QOLS demonstrated significant correlation with the time span, whereas SDAI, HAQ-DI score, PS-VAS, SHS, and QOLS after the Boolean remission demonstrated significant correlation with the time span.The comparison between the G ≤ 6 and the G > 6 groups revealed that the disease duration, HAQ score, and PS-VAS at baseline in the G > 6 were significantly higher than that in the G ≤ 6 group, and QOLS in the G ≤ 6 group was significantly higher than that in the G > 6 group at baseline. Similarly, the HAQ score and PS-VAS at the first Boolean remission in the G > 6 group were significantly higher than that in the G ≤ 6 group, whereas QOLS in the G ≤ 6 group demonstrated no significant difference compared with that in the G > 6 group.The mean value of the SDAI score after the first Boolean remission in the G > 6 group was significantly higher than that in the G ≤ 6 group. Similarly, the SDAI score, HAQ score, and PS-VAS after the first Boolean remission in the G > 6 group were also significantly higher than those in the G ≤ 6 group, and the mean value of the QOLS in the G ≤ 6 group were significantly higher than that in the G > 6 group. The Boolean remission rate and SDAI remission rate after the first Boolean remission were significantly higher in the G ≤ 6 group than those in the G > 6 group.Conclusion:Attaining Boolean remission ≤ 6 months for RA has significant benefit for more stable disease control, that leads good maintenance of ADL.Disclosure of Interests:None declared

scholarly journals Mass Spectrometry and Multiplex Antigen Assays to Assess Microbial Quality and Toxin Production ofStaphylococcus aureusStrains Isolated from Clinical and Food Samples

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Paul Attien ◽  
Haziz Sina ◽  
Wardi Moussaoui ◽  
Gaëlle Zimmermann-Meisse ◽  
Thomas Dadié ◽  
...  
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Toxin Production ◽  
Food Samples ◽  
Diffusion Method ◽  
Clinical Samples ◽  
Microbial Quality ◽  
Meat Samples ◽  
Panton Valentine Leukocidin

The aim of our study was to investigate the microbial quality of meat products and on some clinical samples in Abidjan focused onStaphylococcusgenus and the toxin production profile ofStaphylococcus aureus(S. aureus) isolated. Bacteria were collected from 240 samples of three meat products sold in Abidjan and 180 samples issued from clinical infections. The strains were identified by both microbiological and MALDI-TOF-MS methods. The susceptibility to antibiotics was determined by the disc diffusion method. The production of Panton-Valentine Leukocidin, LukE/D, and epidermolysins was screened using radial gel immunodiffusion. The production of staphylococcal enterotoxins and TSST-1 was screened by a Bio-Plex Assay. We observed that 96/240 of meat samples and 32/180 of clinical samples were contaminated byStaphylococcus. Eleven species were isolated from meats and 4 from clinical samples. Forty-twoS. aureusstrains were isolated from ours samples. Variability of resistance was observed for most of the tested antibiotics but none of the strains displays a resistance to imipenem and quinolones. We observed that 89% of clinicalS. aureuswere resistant to methicillin against 58% for those issued from meat products. AllS. aureusisolates issued from meat products produce epidermolysins whereas none of the clinical strains produced these toxins. The enterotoxins were variably produced by both clinical and meat product samples.

scholarly journals pH of exudate test in the physiological quality of crambe seeds

2016 ◽  
Vol 46 (6) ◽  
pp. 1014-1018 ◽  
Author(s):  
Charline Zaratin Alves ◽  
Lennis Afraire Rodrigues ◽  
Carlos Henrique Queiroz Rego ◽  
Josué Bispo da Silva
Keyword(s):  
Pearson Correlation ◽  
Raw Material ◽  
Mean Values ◽  
Tukey Test ◽  
Physiological Quality ◽  
The Subject ◽  
The Mean ◽  
C 30

ABSTRACT: Crambe is a rapeseed with high oil content and can be used as a winter cover or as a source of raw material for the production of biodiesel, however espite the growing interest in the culture, research on the subject is still incipient, especially concerning the seed production and analysis technology. The purpose of this study is to evaluate the physiological quality of crambe seeds, 'FMS Brilhante' cultivar, by testing the pH of exudate. Five seed lots were submitted to the determination of water content and the tests of germination and vigor (first count, emergence and tetrazolium). In the conduction of pH exudate test, temperatures (25 and 30oC), and periods of seed imbibition in water (15, 30 and 45 minutes) were tested. The experiment was conducted in a completely randomized manner, with four replicates, and the mean values were compared by the Tukey test at 5% probability; Pearson correlation between the pH of the exudate and initial tests was also made. Testing the pH of exudate is promising for separating lots of crambe seeds and the following combinations of 25°C/30 minutes or 30°C/45 minutes can be used.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART IV

1939 ◽  
Vol 17c (3) ◽  
pp. 57-71 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Standard Variety ◽  
Real Difference ◽  
Mean Values ◽  
Reasonable Range ◽  
Diastatic Activity ◽  
The Mean

An investigation was undertaken to compare the relative magnitudes of the differential effects of environment (i.e., stations) and of malting methods on the malting quality of barley varieties. Samples of Olli, O.A.C. 21, Hannchen, and Regal from four stations were malted by eight methods representing the combinations of germinating at 50° and 56° F., at 42 and 46% moisture, and for six and nine days.Statistical analyses showed that, with respect to diastatic activity, wort nitrogen, and extract yield, the variations due to the differential effect of environment on varieties were greater than the variations due to the differential effect of malting methods on varieties. As a result of this study and earlier ones, it appears that the former effect is the limiting factor in studies of the comparative malting qualities of varieties. The latter effect is of less importance but must be kept in mind if errors in the interpretation of the results of routine tests are to be avoided. In general, it appears that if routine tests show that the mean values for any variety, when grown at 12 stations representing a reasonable range of environment, differ from the values for the standard variety by more than 1% in extract, or 10% in diastatic activity or wort nitrogen, a real difference exists between the varieties, which cannot be overcome by any reasonable change in malting conditions.

scholarly journals Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1880
Author(s):  
Laura J. Garner ◽  
Lasheda Brooks ◽  
Lindsey F. Spencer ◽  
John Rehm ◽  
Jasmine Kataria ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Meat Products ◽  
Gel Strength ◽  
Quality Analysis ◽  
Plate Count ◽  
Freezing And Thawing ◽  
Frozen Ground

Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or frozen, stored, and shipped to further processors. Freezing and thawing of ground WB meat may further affect the quality of WB meat products. Hence, research is required to determine the effect of pre-blended phosphates on the quality of ground WB meat as well as its cryoprotective effect during frozen storage. The objective of this experiment was to investigate the effect of pre-blended phosphate levels on meat quality in WB and normal breast (NB) fillets before and after freezing. NB fillets and severely affected WB fillets were procured from a local commercial processor. The meat was separated into various treatment groups according to the sodium tripolyphosphate (STPP) inclusion levels (0, 0.25, and 0.5% w/w). The meat was ground with respective phosphate treatments and subdivided into vacuum-sealed bags (n = 240; 1 kg each). Half of the bags (n = 120) from each treatment were taken for meat quality analysis, while the other bags were placed in a freezer (−18 °C) for 6 days. Fresh samples were analyzed within 6–8 h while the frozen samples were thawed for 18 h at 4°C prior to analysis. Samples (n = 10) were analyzed for gel strength, pH, color (L* a* b*), proximate composition, and randomly selected samples (n = 5) were analyzed for aerobic plate count (APC). Experiments were repeated in two separate replications and the data was analyzed using the Proc Glimmix model procedure in SAS (v. 9.4) (Cary, NC, USA) with LSMeans Separation at p ≤ 0.05. The gel strength (g) of the fresh ground NB meat (883.7 g) was higher than the gel strength of woody meat (720.8 g) with 0% phosphate (p ≤ 0.05). Addition of phosphate (0.25 and 0.5%) significantly increased the gel strength of fresh woody meat but it was significantly lower than NB meat added with 0.25 and 0.5% phosphate treatment. After freezing, ground NB meat samples with 0.25 and 0.5% phosphate had higher gel strength compared to fresh and frozen ground WB meat (p ≤ 0.05). Pre-blended STPP raised the pH in all treatments (p < 0.05). Treatments did not have any clear impact on APC of ground WB or NB meat. Addition of pre-blended sodium tripolyphosphate increases the functionality of fresh and frozen ground WB meat, as well as NB meat.

scholarly journals Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 987
Author(s):  
Lorenzo Siroli ◽  
Giulia Baldi ◽  
Francesca Soglia ◽  
Danka Bukvicki ◽  
Francesca Patrignani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Salmonella Enteritidis ◽  
Meat Products ◽  
Promising Strategy ◽  
Pork Loin ◽  
Meat Samples ◽  
Water Holding ◽  
And Staphylococcus Aureus ◽  
Microbiological Data

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

scholarly journals The Quality Assessment of Stored Red Blood Cells Probed Using Atomic-Force Microscopy

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
I. M. Lamzin ◽  
R. M. Khayrullin
Keyword(s):  
Red Blood Cells ◽  
Blood Cells ◽  
Morphological Characteristics ◽  
High Increase ◽  
Mean Values ◽  
Force Microscopy ◽  
Atomic Force ◽  
The Mean ◽  
The Moment

At the moment the suitability of stored red blood cells (sRBC) for transfusion is checked by routine methods such as haemoglobin estimation and the level of haemolysis. These methods cannot characterize directly the quality of the membranes of sRBC. The aim of this work is to assess the quality of sRBC based on such criteria as the membrane’s stiffness and the size and the form of sRBC. Materials and Methods. We have investigated 5 series of dry cytosmears of the sRBC which had been kept in blood bank in a period from 1 to 35 days. After AFM imaging, in every specimen, 5 RBC were chosen at random; the diameter, the height, and the stiffness were measured on each of them. Results. The present study shows high increase of the mean values of YM and height of RBC after 35 days of storage and decrease of the mean values of their diameter. Conclusion. Statistically significant high increase of the mean values of YM indicates the decrease of the elasticity of the cells in the course of storing of the RBC. This parameter along with the morphological characteristics can be used as criterion for assessment of applicability of the sRBC for blood transfusion.

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