scholarly journals Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2802
Author(s):  
Konan Charles Aimeric N’Gatta ◽  
Alain Kondjoyan ◽  
Raphael Favier ◽  
Jacques Rouel ◽  
Annie Vénien ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Microscopic Level ◽  
Consumer Perception ◽  
Process Time ◽  
Muscle Fibres ◽  
Compression Tests ◽  
Raw Meat ◽  
Beef Meat ◽  
Meat Samples ◽  
Beef Muscles

Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve Semitendinosus beef muscles from cows were tumbled according to four programs: T1 (2500 consecutive compression cycles (CC), for about 3 h), T2 (6000 CC, about 7.5 h), T3 (9500 CC, about 12 h), and T4 (13,000 CC, about 16 h). The effect of tumbling on the toughness of raw meat was assessed using compression tests (stresses measured at 20% and 80% of deformation ratios) and microscopic observations made at the periphery and centre of meat samples, and compared against non-tumbled controls. Longer tumbling times significantly reduced the stresses measured at 20% and 80% compression rates, which reflected the toughness of muscle fibres and connective tissue, respectively. At the microscopic level, longer tumbling times led to reduced extracellular spaces, increased degradation of muscle structure, and the emergence of amorphous zones. A 12-h tumbling protocol ultimately makes the best compromise between the process time demand and toughness reduction in beef Semitendinosus meat pieces.

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.

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

scholarly journals Occurrence of Salmonella spp. and Listeria spp. in snail meat

2018 ◽  
Vol 74 (2) ◽  
pp. 6074-2018
Author(s):  
WALDEMAR PASZKIEWICZ ◽  
KRZYSZTOF SZKUCIK ◽  
MONIKA ZIOMEK ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK
Keyword(s):  
Listeria Monocytogenes ◽  
Natural Habitat ◽  
Soil Samples ◽  
The Other ◽  
Lower Percentage ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Other Hand ◽  
Cornu Aspersum ◽  
Meat Samples

The objective of the research was to determine the occurrence of microorganisms of the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both free-living and farmed edible snails. The research material comprised meat samples collected from three snail species (25g from each), that is, Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from their natural environment and were harvested in Wielkopolska Voivodeship and Lower Silesia Voivodeship (regions A and B, respectively). The Cornu genus snails were obtained from two heliciculture farms located in the abovementioned voivodeships (farms A and B, respectively). On both farms, the snails were maintained under the mixed rearing system. The raw meat samples taken from the edible portion of snails, that is, the foot with collar and a fragment of the mantle, were obtained after the snails were sacrificed in the laboratory. The frozen meat samples, on the other hand, came from a snail meat processing facility. A total of 300 samples were examined for the presence of Salmonella spp., and 240 for the presence of Listeria spp. The research also included pooled soil samples of 0.5 kg each collected from polytunnels (in the pre-fattening stage) and outdoor farming plots (in the fattening stage). The tests for the Salmonella presence were performed in accordance with Polish standard PN-EN ISO 6579:2003, and the test for Listeria complied with PN-EN ISO 11290-1:1999. Listeria monocytogenes was identified by the PCR technique. Salmonella spp. were not detected in any of the 300 samples of raw and cooked snail meat under study. Nor were these pathogens isolated from the soil samples. The absence of these bacteria in the raw meat samples indicates that Salmonella spp. did not occur in either the natural habitat of Roman snails or the two farms producing Cornu genus snails. On the other hand, bacteria of Listeria spp. were detected in 101 (42.1%) snail meat samples. A particularly high load of microbiota was found in raw meat, as these bacteria contaminated from 60% (for HP from region A and CAM from farm B) up to 75% (for CAA from farm A) of samples. Notably, a markedly lower percentage (35%) of samples containing Listeria spp. was found only among the Roman snail raw meat samples from the region B. Listeria spp. were also detected in all the soil samples. Thermal treatment of meat achieved a substantial reduction in the load of Listeria spp., but did not eliminate it. The frequency of this genus in frozen meat samples was from 63.5% (for CAM from farm A) to 15.4% (for CAA from farm B) of that in raw meat. The PCR technique was used identify 15 selected strains, including 11 from raw meat samples and 4 from cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2.1% of all samples examined and 4.95% of samples with Listeria spp.). All of them originated from the raw meat of farmed snails, including one (CAA) from the farm A and four (3 CAA and 1 CAM) from the farm B. Bacteria of the Salmonella and Listeria genera occur in the natural habitat of edible snails, which poses a potential hazard to human health. Effective implementation of control programmes at the primary production stage is the first step that could considerably limit the presence of these pathogens in farmed snails and, consequently, in snail meat. .

Studies on Locust Neuromuscular Physiology in Relation to Glutamic Acid

1974 ◽  
Vol 60 (3) ◽  
pp. 673-705 ◽  
Author(s):  
A. N. CLEMENTS ◽  
TERRY E. MAY
Keyword(s):  
Amino Acids ◽  
Connective Tissue ◽  
Glutamic Acid ◽  
Diffusion Barrier ◽  
Muscle Fibres ◽  
Magnesium Ions ◽  
Calcium And Magnesium ◽  
Nerve Muscle ◽  
Connective Tissue Sheath ◽  
Calcium And Magnesium Ions

1. Two nerve-muscle preparations were used to investigate the physiology of the locust retractor unguis muscle in relation to L-glutamic acid. These were an ‘isolated preparation’, in which the muscle and its nerve were dissected out, and a ‘perfusedfemur preparation’, in which the muscle suffered no mechanical disturbance. 2. Exposure of the nerve--muscle preparations to glutamate caused a variety of responses, some of which were shown to be abnormal and due to the experimental conditions. 3. When locust femora were perfused with saline or haemolymph the retractor unguis muscles were much more severely affected by glutamate if the hydrostatic pressure was slightly raised. At raised pressures the perfused-femur preparations were particularly prone to give repetitive and spontaneous contractions. 4. Analysis of haemolymph from adult male locusts showed that it contained, on average, 0-2 mmol/1 L-glutamate, 45 mol/1 total non-peptide amino acids, 5-0 mmol/1 calcium, and 11-6 mmol/1 magnesium. It was calculated that approximately 50% of the calcium and 75% of the magnesium ions are bound to amino acids, and that approximately 25% of the glutamic acid is bound to divalent metal ions. 5. The isolated preparations were severely affected by glutamate at the concentration at which it occurs in haemolymph, and it was concluded that in the intact locust some mechanism must protect the neuromuscular synapses from haemolymphg lutamate. No evidence could be obtained of the sequestration of glutamate by haemocytes, or of binding of glutamate to haemolymph proteins. 6. Calcium and magnesium ions reduced the sensitivity of nerve-muscle preparations to glutamate to a greater extent than could be accounted for by the formation of amino acid-metal complexes. This suggests that the protection afforded by calcium and magnesium involves an interaction of the metal ions with the neuromuscular system itself. 7. The retractor unguis muscle was much less sensitive to glutamate when it was contained within an undissected femur than in an isolated preparation. It was concluded that the muscle is normally protected from haemolymph glutamate by a diffusion barrier which is damaged on dissection. 8. Comparison of the fine structure of retractor unguis muscles, fixed either after dissection or while still contained within the femur, showed that dissection normally caused a partial separation of muscle fibres and damage to the connective tissue sheath, with the resultant exposure of some nerve endings. The connective tissue sheath may constitute the postulated diffusion barrier. 9. The excitatory synapses of the locust retractor unguis muscle are believed to be isolated from haemolymph glutamate by a diffusion barrier, which is tentatively identified with the connective tissue sheath that binds the muscle fibres together. Calcium and magnesium ions reduce the sensitivity of nerve-muscle preparations to glutamate, and may have such a role in the living insect.

scholarly journals Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats

2009 ◽  
Vol 27 (No. 3) ◽  
pp. 194-202 ◽  
Author(s):  
J.E. Shitaye ◽  
A. Horvathová ◽  
L. Bartošová ◽  
M. Morávková ◽  
M. Kaevska ◽  
...  
Keyword(s):  
Bovine Tuberculosis ◽  
Environmental Samples ◽  
Processed Meat ◽  
Raw Meat ◽  
Mycobacterial Infections ◽  
Processed Meats ◽  
True Incidence ◽  
Statutory Requirement ◽  
Meat Samples

The notification of all cases of diagnosed bovine tuberculosis is a statutory requirement, while the same is not true for other mycobacterial infections. Thus, the establishment of the true incidence of infection with non-tuberculous mycobacteria (NTM) is difficult. The aim of this study was to describe the incidence of NTM in environmental samples from a pig slaughterhouse and from raw and processed meat samples collected from supermarkets and butchers. Three species of mycobacteria (<i>M. chelonae</i>, <i>M. kansasii</i>, and <i>M. intermedium</i>) were detected in 8.0% of the environmental samples from a pig slaughterhouse and in 9.3% of raw and 7.7% of processed meat, respectively. The isolation of a single NTM species from these samples is a disturbing finding and means that raw meat may be a potential pathway for the transmission of NTM infections to humans.

scholarly journals Isolation of emerging Campylobacter species in working farm dogs and their frozen home-killed raw meat diets

2018 ◽  
Vol 31 (1) ◽  
pp. 23-32 ◽  
Author(s):  
Krunoslav Bojanić ◽  
Anne C. Midwinter ◽  
Jonathan C. Marshall ◽  
Patrick J. Biggs ◽  
Els Acke
Keyword(s):  
Meat Sample ◽  
Culture Methods ◽  
Raw Meat ◽  
Successful Isolation ◽  
Filtration Enrichment ◽  
Wide Range ◽  
Arcobacter Butzleri ◽  
Working Dogs ◽  
Meat Samples ◽  
Campylobacter Spp

We applied 7 culture methods to 50 working farm dog fecal samples and 6 methods to 50 frozen home-killed raw meat diet samples to optimize recovery of a wide range of Campylobacter spp. Culture methods combined filtration, enrichment broths, and agars at 37°C and 42°C in conventional and hydrogen-enriched microaerobic atmospheres. Overall, a prevalence of 62% (31 of 50) and 6% (3 of 50) was detected in dog and meat samples, respectively, based on Campylobacter genus PCR. A total of 356 Campylobacter spp. isolates were recovered from dogs, with successful isolation by individual methods ranging from 2 to 25 dogs. The species detected most commonly were C. upsaliensis and C. jejuni, and less commonly C. coli and C. lari. Species isolated that are rarely reported from dogs included C. rectus, C. lari subsp. concheus, C. volucris, and Helicobacter winghamensis. Six isolates from dogs positive by Campylobacter genus PCR were confirmed, using 16S rRNA sequencing, as Arcobacter cryaerophilus (1) and Arcobacter butzleri (5). C. jejuni multi-locus sequence typing results revealed a diversity of sequence types in working dogs, with several uncommonly reported from other C. jejuni sources in New Zealand. Overall, 20 isolates from 3 meat samples were positive by Campylobacter genus PCR; 1 meat sample was positive for C. jejuni, 1 for C. rectus, and 1 isolate was subsequently identified as A. butzleri. The method using Campylobacter enrichment broth in a hydrogen-enriched environment on nonselective agar resulted in significantly reduced recovery of Campylobacter spp. from both sample types.

scholarly journals Relationship of Sanitation Parameters with Microbial Diversity and Load in Raw Meat from the Outlets of the Metropolitan City Biratnagar, Nepal

2019 ◽  
Vol 2019 ◽  
pp. 1-17
Author(s):  
Sanjay Mahato
Keyword(s):  
Bacterial Contamination ◽  
Fungal Contamination ◽  
Raw Meat ◽  
E Coli ◽  
Significant Difference ◽  
The Difference ◽  
Meat Samples ◽  
Relationship Of ◽  
Operating Methods ◽  
Microbiological Procedures

The main aim of this study is to assess the microbial load of raw meat from outlets of Biratnagar and its relationship with several sanitation parameters. Samples were taken from meat outlets, and required microbiological procedures were followed as per guidelines. Approximately 63.6% of microbes were present in meat with poor sanitation while 36.4% were present in meat with good sanitation. Fungal contamination in poorly kept mutton was one and half times greater than chicken/mutton of good sanitation. Fungi such asPenicillium(21.3%),Mucor(16.3%),Aspergillus(15%), andTrichosporon(13.8%) were most predominant. 73.8% of meat samples containedStaphylococcusspp., 61.3% containedE. coli,48.8% ofPseudomonasspp., and 37.5% samples containedSalmonellaspp. Outlets selling both types of meat showed no significant difference in microbial types. Mean of TVC of meat is 8.2 log CFU/g. Mean TVC of mutton (7.6 log CFU/g) is lower than mean TVC of chicken/meat (8.5 log CFU/g) and differed significantly. Tiled outlets showed comparatively lower bacterial contamination than cemented outlets which was statistically significant (t = −3.16,p=0.002). With the difference among microbial type and few sanitation parameters being statistically significant, it can be suggested that outlets should be tiled (p=0.002), showcased (p=0.001), and the meat-handling employee must wear washed apron (p=0.013). Proper cleaning of water supply and use area (p≤0.001) and drainage (p=0.048) maintain a good meat sanitation (p≤0.001) which reduces microbial contamination significantly. To diminish microbiological load on meat sold in the Biratnagar city, standard operating methods should be practiced.

Occurrence and Characterization of Escherichia coli O157 and Other Serotypes in Raw Meat Products in Morocco

2008 ◽  
Vol 71 (10) ◽  
pp. 2082-2086 ◽  
Author(s):  
LUCIANO BENEDUCE ◽  
GIUSEPPE SPANO ◽  
ARI Q. NABI ◽  
FRANCESCO LAMACCHIA ◽  
SALVATORE MASSA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Susceptibility Testing ◽  
Meat Products ◽  
Molecular Techniques ◽  
Escherichia Coli O157 ◽  
Raw Meat ◽  
E Coli ◽  
Meat Samples ◽  
The City

In this study, 100 raw meat samples were collected from 15 local Moroccan butcheries in five different areas of the city of Rabat during a period of 4 months. Overall, 7 of 15 butcheries from three areas of the city yielded strains of Escherichia coli O157. Single isolates from 9 (9%) of 100 raw meat samples were biochemically and serologically confirmed as E. coli O157. Using molecular techniques, two strains were positive for the Shiga toxin, with two additional strains containing an attaching-effacing gene. All potentially virulent serotypes isolated from these meat samples showed distinct pulsed-field gel electrophoresis profiles. Based on antibiotic susceptibility testing, more than 70% of the isolates were resistant to ampicillin and clavulanic acid–amoxicillin. Moreover, one strain was resistant to more than three antibiotics. Our study represents the first survey of E. coli O157 and related serotypes in raw meat products in Morocco.

scholarly journals Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 667
Author(s):  
Sofia C. Lourenço ◽  
Maria João Fraqueza ◽  
Maria Helena Fernandes ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Active Compounds ◽  
Beef Meat ◽  
Freeze Dried ◽  
Pineapple Peel ◽  
Beef Steaks ◽  
Meat Samples

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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