Attachment of Shiga Toxin-Producing Escherichia coli (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue

Shiga toxin-producing Escherichia coli (STEC) has caused numerous foodborne illness outbreaks where beef was implicated as the contaminated food source. Understanding how STEC attach to beef surfaces may inform effective intervention applications at the abattoir. This simulated meat processing conditions to measure STEC attachment to adipose and lean beef tissue. Beef brisket samples were warmed to a surface temperature of 30 °C (warm carcass), while the remaining samples were maintained at 4 °C (cold carcass), prior to surface inoculation with an STEC cocktail (O26, O45, O103, O111, O121, O145, and O157:H7). Cocktails were grown in either tryptic soy broth (TSB) or M9 minimal nutrient medium. Loosely and firmly attached cells were measured at 0, 3, 5, and 20 min and 1, 3, 8, 12, 24 and 48 h. TSB-grown STEC cells became more firmly attached throughout storage and a difference in loosely versus firmly attached populations on lean and adipose tissues was observed. M9-grown STEC demonstrated a 0.2 log10 CFU/cm2 difference in attachment to lean versus adipose tissue and variability in populations was recorded throughout sampling. Future research should investigate whether a decrease in intervention efficacy correlates to an increase in firmly attached STEC cells on chilled carcasses and/or subprimals, which has been reported.

Radiofrequency vapor ablation for Barrett’s esophagus: feasibility, safety and proof of concept in a stepwise study with in vitro, animal, and the first in-human application

Introduction The Radiofrequency Vapor Ablation (RFVA) System (AquaMedical, Inc., Santa Ana, CA) is a novel ablation system for eradication of Barrett’s esophagus, that generates vapor at 100 °C using an RF electrode located in the catheter tip. We performed in-vitro dosimetry studies and the first in-human feasibility study. Methods The system includes an RFVA generator with syringe pump and a through-the-scope-catheter. The RFVA system was tested in-vitro (lean-beef and porcine study) and ablation depth was compared to focal RFA. Two doses were selected for further in-vivo testing in dysplatic BE patients. Repeat endoscopy with histology was performed after 8 weeks to assess squamous conversion. Results In porcine, RFVA 3-seconds was comparable to RFA, whereas RFVA 5-seconds produced slightly deeper ablation. We selected a conservative 1-second and 3-seconds for human study. Fifty-three ablations were successfully applied in 15 patients with no adverse events. Follow-up endoscopy showed a median squamous conversion of 55 % (IQR 33 – 74) and 98 % (56 – 99) for 1 and 3-seconds, respectively. Conclusions In this 3-phase study with lean-beef, porcine and the first in-human application, the RFVA system was feasible for esophageal ablation and successfully and safely converted targeted BE areas into squamous epithelium.

Effect of Mediterranean Diets with Varying Amounts of Lean Beef on Measures of Vascular Health

Objectives To evaluate the effects of Mediterranean (MED) diets with different quantities of lean beef (0.5, 2.5 and 5.5 oz/day) compared to an Average American diet (AAD) on brachial and central blood pressure, pulse wave velocity (PWV) and augmentation index (AI). Methods We conducted a multicenter, 4-period controlled feeding, randomized crossover study at Penn State University and USDA-Beltsville to evaluate the effects of MED diets (CHO 42%, PRO 17%, FAT 41%, SFA 8%, MUFA 26%, PUFA 8%) with different quantities of lean beef (0.5, 2.5 and 5.5 oz/day) compared to an average American diet (AAD; CHO 52%, PRO 15%, FAT 33%, SFA 12%, MUFA 13%, PUFA 8%) on vascular health. Participants (n = 66) included generally healthy males and females (BMI = 20–38 kg/m2) 30 to 67 years. Participants were randomized to each of the 4 diets for 4 weeks with an approximate 2-week break between treatments. Central blood pressure, PWV and AI were measured using the SphygmoCor ECEL-System. Endpoints were assessed at baseline and the end of each 4-week diet period. Results There was a significant treatment effect for PWV (P < 0.01); PWV was lower following consumption of the MED diets containing 0.5 oz. lean beef/day (6.86 m/sec ± 0.14; P < 0.05) and 2.5 oz. of lean beef/day (6.84 m/sec ± 0.15; P < 0.01) compared to the AAD (7.10 m/sec ± 0.14). Compared to the AAD, both the 0.5 oz./day (−3.30 mmHg ± 0.76) and 2.5 oz./day (−2.94 mmHg ± 0.76) MED diets elicited greater reductions in central systolic blood. A similar pattern was observed for central diastolic pressure. Compared to AAD, all three MED diets significantly decreased brachial systolic and diastolic pressures (P < 0.01 for all). Compared to baseline only the MED 0.5 elicited a significant reduction in AI (P < 0.01). Conclusions This study demonstrated improvements in measures of arterial stiffness and central blood pressure following Mediterranean diets containing low to moderate amounts of lean beef. Funding Sources National Cattleman's Beef Association, The Penn State Clinical and Translational Research Institute, Pennsylvania State University Clinical and Translational Science Award, and NIH/National Center for Advancing Translational Sciences grant no. UL1TR000127.

Beef for baby food from bulls and castrates

The research was conducted to compare bulls and castrates in relation to the morphological composition of carcasses, the yield of beef suitable for the production of baby food products, and the quality and safety of raw meat. The research was based on the results of monitoring the safety of the environment, feed, and meat raw materials during the growing and fattening of steers with a meat productivity direction. The pre-slaughter weight and the yield of lean beef of 16-month-old Hereford bull-calves are higher in comparison with castrated animals of the same age, by 6.4 and 1 %, respectively. The muscle tissue of castrates contained 11.5 % of fat, and bulls 9.7 %. The protein content in the longest muscle of bulls was 19.8 %, and in castrates-17.0. The amount of fat beef that is not suitable for baby food is higher in castrate carcasses by 4.7 % compared to bull calves. A high protein quality index of the longest muscle of bulls (6.5) indicates a higher biological value of beef compared to meat from castrates (4.1). In terms of the content of residual amounts of pesticides, toxic elements, and antibiotics, the meat of castrates and bulls of the Hereford breed had no significant differences.

FRESH AND LEAN BEEF INTAKE IN RELATION TO FUNCTIONAL LIMITATIONS AMONG U.S. OLDER ADULTS, 2005-2016

Beef is a key component in the American diet. This study assessed fresh and fresh lean beef intake in relation to functional limitations among U.S. older adults 65 years and older. Logistic regressions were performed on individual-level 24-hour dietary recall and health indicator data (N=6,135) retrieved from 2005–2016 National Health and Nutrition Examination Survey. Approximately 51%, 14%, and 9% of older adults consumed beef, fresh beef, and fresh lean beef, respectively. Daily increase in fresh beef consumption by 1 ounce-equivalent was associated with a reduction in the odds of lower extremity mobility limitation (LEM) by 16% (95% confidence interval=4%–27%), general physical activities limitation by 13% (1%–24%), and any functional limitation by 14% (2%–24%). Daily increase in fresh lean beef consumption by 1 ounce-equivalent was associated with a reduction in the odds of LEM by 22% (7%–34%) and any functional limitation by 15% (1%–28%). No association with activities of daily living, instrumental activities of daily living, or leisure and social activities limitations was identified. In conclusion, preliminary evidence links fresh and fresh lean beef consumption to reduced functional limitation risk. Older beef consumers are encouraged to modestly increase their intakes of fresh and lean beef, rather than total beef, to maximize attributes of functional health associated with beef consumption while concurrently avoiding additional saturated fat and sodium intake. Limitations of this study include measurement errors and cross-sectional study design. Future studies with longitudinal/experimental design are warranted to examine the influence of fresh/lean beef consumption on functional limitations among older adults.

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

In-bag dry-aged lean beef was produced using a stepwise ageing process. Lean bull beef striploins were dry-aged at 2°C, 75% RH under three different air velocities: 0.5, 1.5, and 2.5 m·s−1 for 7 days followed by wet-ageing for 14 days. The quality and acceptability of the dry-aged beef were compared with equivalent beef dry-aged for 21 days at 0.5 m·s−1 which served as a control. Two portions of the dry-aged beef (7/21 days) were randomly selected and held frozen at −18°C for 12 months. Shear force, drip, and cook loss decreased significantly (p<0.05) with dry-ageing time. Increased air velocities accelerated dehydration process with no negative impact on the meat quality, microbiological safety, and consumer acceptability compared to the control (p>0.05). Frozen storage for 12 months had little or no effect on the quality and acceptability of the dry-aged lean beef (p>0.05). Dry-aged lean beef of equivalent quality and palatability, with a lower level of surface microorganisms and higher yield compared to the control, could be produced using the stepwise ageing process.

Effect of a Mediterranean Diet with Varying Quantities of Lean Beef on non-HDL and HDL Lipid Particles: A Randomized Controlled Feeding Cross-Over Trial (OR36-05-19)

Objectives To evaluate the effects of a Mediterranean (Med) style diet with varying quantities of lean beef on non-HDL and HDL lipid subspecies. We hypothesized that a Med diet with lean beef would confer cardiovascular benefits beyond a standard lipid panel and be superior to an average American diet (AAD). Methods We conducted a multicenter, 4-period controlled feeding, randomized crossover study at Penn State University and USDA-Beltsville to evaluate the effects of a Med diet (CHO 42%, PRO 17%, FAT 41%, SFA 8%, MUFA 26%, PUFA 8%) with different quantities of lean beef (0.5, 2.5 and 5.5 oz/day) compared to an average American diet (AAD; CHO 52%, PRO 15%, FAT 33%, SFA 12%, MUFA 13%, PUFA 8%) on CVD risk factors. Participants (n = 66) included generally healthy normal to overweight/obese males and females (BMI = 20–38 kg/m2) 30 to 67 years. Participants were randomized to each of the 4 diets for 4 weeks with an approximate 2-week break between treatments. Fasting blood samples were collected on two consecutive days at baseline (start of study), and at the end of each diet period. Results All three Med diets decreased LDL-C versus AAD (−10.5 ± 2.0, −9.0 ± 2.0, −6.8 ± 2.0 mg/dL, P < 0.0001 for the 0.5, 2.5 and 5.5 oz., respectively). All Med diets elicited similar reductions in total LDL particle number and large particle number (P < 0.01 for both) compared to baseline, however only the Med diets with 0.5 oz./day (−91.2 ± 23 nmol/L) and 2.5 oz./day (−85.3 ± 23 nmol/L) were significantly decreased versus AAD (P < 0.01). There were no treatment differences for IDL or small LDL particles. All diets reduced HDL-C and HDL particle number from baseline (P < 0.01). Conclusions A healthy Med style diet containing 2.5 oz./day of lean beef elicits similar improvements in lipid subspecies compared to a traditional Med style diet containing 0.5 oz./day. The Med style diet containing 5.5 oz./day of lean beef had similar effects on lipid subspecies to the AAD, therefore our findings suggest that £2.5 oz./day of lean beef can be included in a Med diet and not compromise the cardiovascular benefits of a Med diet. Funding Sources This study was funded by the Beef Checkoff. This study also was supported by the USDA, ARS and the Penn State Clinical and Translational Research Institute.