MAP 18: Production of cattle meat (2019)

2021 ◽  
Keyword(s):  
Cattle Meat

Profile of Shiga toxin-producing Escherichia coli strains isolated from dogs and cats and genetic relationships with isolates from cattle, meat and humans

2012 ◽  
Vol 156 (3-4) ◽  
pp. 336-342 ◽  
Author(s):  
A. Bentancor ◽  
M.V. Rumi ◽  
C. Carbonari ◽  
E. Gerhardt ◽  
M. Larzábal ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Genetic Relationships ◽  
Cattle Meat

scholarly journals Quality of Cattle Meat and Its Compositional Constituents

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Umer Seid Geletu ◽  
Munera Ahmednur Usmael ◽  
Yesihak Yusuf Mummed ◽  
Abdulmuen Mohammed Ibrahim
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Volatile Fatty Acids ◽  
Near Infrared ◽  
Water Solubility ◽  
Quality Attributes ◽  
Eating Quality ◽  
Human Consumption ◽  
Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

scholarly journals Antibiotic resistance and residue in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh

2021 ◽  
Vol 5 (1) ◽  
pp. 19-26
Author(s):  
Bidyut Matubber ◽  
Farzana Islam Rume ◽  
Mohammad Enamul Hoque Kayesh ◽  
Mohammad Mahfuzur Rahman ◽  
Mohammad Rohul Amin ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Chicken Meat ◽  
Human Consumption ◽  
Antibiotic Residues ◽  
Salmonella Spp ◽  
Resistance Patterns ◽  
Cattle Meat ◽  
Meat Samples ◽  
Controlling Measures ◽  
Antibiotic Resistance Patterns

The presence of antibiotic residue in chicken and animal meats is a serious threat to human health due to its harmful effects. This study aimed at identifying the antibiotic resistance patterns of the isolates as well as antibiotic residues in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh. A total of 205 meat samples, including 70 chicken meat, 60 cattle meat, 50 buffalo meat and 25 goat meat were aseptically collected and analysed for the detection of antibiotic residues by thin layer chromatography and the isolates obtained from these samples were subjected to antibiogram study against 16 commonly used antibiotics. The isolates found in this study were Staphylococcus spp., Streptococcus spp., Escherichia coli, and Salmonella spp. and their prevalence were 37.5% (77/205), 22.1% (48/205), 29.7% (61/205), 8.7% (19/205), respectively. The isolates showed different degrees of sensitivity to the antibiotics used in the study. The most resistant phenotype was against cefradine, amoxicillin, penicillin, oxytetracycline, erythromycin, and enrofloxacin. 18.5% (38/205) meat samples were found to be positive for antibiotic residues and the highest prevalence was observed in chicken meat compared to other meat types. Overall, the findings of the study suggest that it is important to take controlling measures for the emergence of antibiotic resistance and also for ensuring healthy meats for human consumption. Asian Australas. J. Food Saf. Secur. 2021, 5 (1), 19-26

scholarly journals One health approach of campylobacteriosis in Egypt: An emerging zoonotic disease

2019 ◽  
Vol 13 (11) ◽  
pp. 956-960
Author(s):  
Wafaa A Abd El-Ghany
Keyword(s):  
Clinical Manifestations ◽  
Raw Milk ◽  
Zoonotic Diseases ◽  
World Health ◽  
Global Public Health ◽  
Strategic Plans ◽  
Food Borne ◽  
Cattle Meat ◽  
Health Organization ◽  
And Control

World Health Organization (WHO) defined zoonotic diseases as diseases transmitted from animals to humans and vice versa with or without vector, where more than 75% of the human’s diseases have been transmitted from animals or their products. Nevertheless, campylobacteriosis is still one of the most important food borne zoonotic diseases that is likely to challenge global public health all over the world. In Egypt, campylobacteriosis causes severe losses in comparison with other food borne pathogens like Salmonella or Escherichia coli. The potential sources of Campylobacter transmission are poultry backyards and meat, cattle meat, raw milk and water. The main clinical manifestations of human’s campylobacteriosis are gastroenteritis and later on nervous signs. Prevention and control strategic plans of campylobacteriosis are very crucial.

HISTORY OF TUBERCULOSIS

2021 ◽  
Vol 7 (28) ◽  
pp. 92-100
Author(s):  
Katriye KOMİLİ ◽  
Yağmur BAHAR
Keyword(s):  
Drug Treatment ◽  
General Information ◽  
Past Medical History ◽  
The World ◽  
History Of ◽  
Ancient Times ◽  
Cattle Meat ◽  
Tuberculosis Disease ◽  
Shed Light ◽  
Radiological Examinations

The history of tuberculosis disease dates back to very ancient times. Information from these ages shed light on today's tuberculosis disease. Tuberculosis has been one of the most important diseases that have negatively affected people's lives since ancient times and caused their death. The introduction of tuberculosis by humans occurred when cattle joined their daily habitats. Cattle meat , milk was used to spread the disease rapidly. The only common thing about tuberculosis, which has been referred to by different names throughout the ages, is that its consequences intersect somewhere. Most of the disease is caused by myobacterium Tuberculosis Bacillus. Bacillus was introduced to the world in 1882 through Robert Koach. Tuberculosis causes the most outbreaks in the world after Aids. Past medical history and radiological examinations are of great importance in the diagnosis of the disease. Drug treatment of patients continues for 6 to 8 months, but progress is blocked in the first two to three weeks. The aim of this study is to give general information about the progress of the disease throughout history. Key words: Bacillus , Epidemic, Tuberculosis

scholarly journals Tetracycline residue levels in cattle meat from Nairobi salughter house in Kenya

2001 ◽  
Vol 2 (2) ◽  
pp. 97 ◽  
Author(s):  
FK Muriuki ◽  
WO Ogara ◽  
FM Njeruh ◽  
ES Mitema
Keyword(s):  
Residue Levels ◽  
Cattle Meat

scholarly journals Use of Elisa for Preliminary Screening of 19 Nortestosterone Anabolic Steroid in Cattle Meat in Republic of Macedonia

2013 ◽  
Author(s):  
Risto UZUNOV ◽  
Zehra HAJRULAI MUSLIU ◽  
Elizabeta DIMITRIEVSKA STOJKOVIC ◽  
Biljana STOJANOVSKA DIMZOSKA ◽  
Pavle SEKULOVSKI ◽  
...  
Keyword(s):  
Anabolic Steroid ◽  
Preliminary Screening ◽  
Republic Of Macedonia ◽  
Cattle Meat

scholarly journals Determination of oxytetracycline residues in cattle meat marketed in the Kilosa district, Tanzania

2015 ◽  
Vol 82 (1) ◽  
Author(s):  
Zuhura I. Kimera ◽  
Robinson H. Mdegela ◽  
Consolatha J.N. Mhaiki ◽  
Esron D. Karimuribo ◽  
Faith Mabiki ◽  
...  
Keyword(s):  
High Performance ◽  
Cross Sectional Study ◽  
Food Sources ◽  
Antimicrobial Drugs ◽  
Indigenous Cattle ◽  
Cross Sectional ◽  
Tissue Samples ◽  
Liver And Kidney ◽  
Strict Regulation ◽  
Cattle Meat

Oxytetracycline is used to treat various diseases in cattle. However, its use may be associated with unacceptable residue levels in food. Oxytetracycline residues in tissues from indigenous cattle were determined in a cross-sectional study conducted in the Kilosa district, Tanzania, between November 2012 and April 2013. A total of 60 tissue samples, including muscle, liver and kidney, were collected from slaughterhouses and butchers and analysed for oxytetracycline using high-performance liquid chromatography. Oxytetracycline residues were found in 71.1% of the samples, of which 68.3% were above acceptable regulatory levels. The mean concentration of oxytetracycline across tissues was 3401.1 μg/kg ± 879.3 μg/kg; concentrations in muscle, liver and kidney were 2604.1 μg/kg ± 703.7 μg/kg, 3434.4 μg/kg ± 606.4 μg/kg and 3533.1 μg/kg ± 803.6 μg/kg, respectively. High levels of oxytetracycline residue in meat from indigenous cattle may pose a health threat to consumers in Kilosa. The findings possibly reflect a general lack of implementation of recommended withdrawal periods, ignorance about drug use and lack of extension services. Strict regulation of the use of antimicrobial drugs in the livestock industry and associated testing of animal-derived food sources prior to marketing are required.

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