Economic loss, amount of beef discarded, natural resources wastage, and environmental impact due to beef discoloration

Consumers associate a bright-cherry red color of beefwith freshness and wholesomeness. Any deviation from a bright red color leadsto a discounted price or beef is discarded. Limited data is currently availableon the economic losses due to retail beef discoloration. Therefore, theobjective of the study was to estimate economic losses, the amount of beefdiscarded, natural resource wastage, and environmental impact due to beefdiscoloration. One-year data of total beef sales, total beef discarded, and discountedsale values were collected from two national retail chains and one retailstore. The two retail chains were located throughout the US, and the one retailstore was located in Southern US. The US beef system life cycle parameters frompublished literature were used to calculate the impact of discarded meat on waterand energy use and greenhouse gas emissions. The data from three stores weremodeled to calculate annual loss due to discoloration from the US retail beefsales. The data indicated that total beef sales from two major retail chainsand one retail store was 1.1 billion pounds of steaks and ground beef for theone-year period. This amount of beef corresponds to approximately 6.5% of totalretail sales of steaks and ground beef in the US. The amount of beef discardedfrom two major retail chains and one retail store corresponds to 29.7 millionpounds. Based on modeled data, the amount of beef discarded annually due todiscoloration within the US retail beef industry corresponds to 429 millionpounds, with another 1.8 billion pounds sold at a discount. The results indicatethat the US beef industry losses $3.745 billion annually due to discoloration. Thetotal amount of beef discarded per year in the US corresponds to 429 millionpounds, which represents wasting 780,000 animals and the associated naturalresources used in their production. A 1% decrease in discolored beef in the UScould reduce natural resource waste and environmental impacts by 23.95 billionL in water, 96.88 billion mega Joules in energy consumed, and 0.40 million tonsof carbon dioxide equivalent emission along the beef upstream value chain.Therefore, novel technologies to improve meat color stability could improvebeef production’s sustainability and limit wastage of nutritious beef.  

Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.

Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics

The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness.

Antimicrobial Resistance in Enterococcus Spp. Isolated from a Beef Processing Plant and Retail Ground Beef

Antimicrobial resistance (AMR) is a serious challenge facing the agricultural industry. Understanding the flow of antimicrobial-resistant bacteria through the beef fabrication process and into ground beef is an important step in identifying intervention points for reducing AMR.

Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption in Argentina. Five scenarios were simulated to evaluate the effect of interventions on the probability of acquiring HUS from Shiga toxin-producing Escherichia coli (STEC)-contaminated ground beef and commercial hamburger consumption. These control strategies were chosen based on previous results of the sensitivity analysis of a baseline QMRA model ( Brusa et al., 2020 ). The application of improvement actions in abattoirs not applying Hazard Analysis and Critical Control Points (HACCP) for STEC would result 7.6 times lower in the probability that consumers acquired HUS from ground beef consumption, while the implementation of improvements in butcher shops would lead to a smaller reduction. In abattoirs applying HACCP for STEC, the risk of acquiring HUS from commercial hamburger consumption was significantly reduced. Treatment with 2% lactic acid, hot water and irradiation reduced 4.5, 3.5 and 93.1 times the risk of HUS, respectively. The most efficient interventions, in terms of case reduction, being those that are applied in the initial stages of the meat chain.

Effect The Addition Different Concentrations of Sodium Triphosphate and Sodium Lactate on The Microbial Count of Cold Ground Beef Meat

This study was conducted in the laboratories of Al-Musaib Technical College, Al-Furat Al-Awsat Technical University with the aim of studying the effect of adding sodium triphosphate salts at concentrations of 0, 0.5, 1, 1.5 and 2% and sodium lactate at concentrations of 0, 0.5, 1, 1.5 and 2% on the microbial count of ground beef and cooled for 24 hours at a temperature at 4 C. The results of the study indicated an increase in the rate of the total count of bacteria, psychrophilic bacteria, coliforms, yeasts and molds in all ground meat samples, not treated with salt, than the permissible limits. As samples of ground meat not treated with trisodium and sodium lactate salts recorded the highest rate in the total Count of bacteria after 24 hours of cold storage at 4 ° C, when they reached 6.544 CFU The Count of these bacteria decreased by increasing the concentration of salts, so the minimal count of bacteria was at a concentration of 2% when adding both salts of sodium triphosphate and sodium lactate together as 3.426 CFU. also found a clear reduction in the count of Psychrophilic bacteria at a concentration of 2% for both salts as recorded the last treatment rate 2.127 CFU It is the minimal count compared to the other treatments, while the control treatments recorded the highest count 6.400 CFU. Also, the addition of different concentrations of sodium triphosphate and sodium lactate led to a gradual decrease in the counts of coliform bacteria, with an increase in the salt concentration, as it reached 1.204 CFU At aconcentration of 2%, while the control treatment was recorded 6.431 CFU It is a the highest value. Also there is a significant difference was found (P <0.05). In the count of yeasts and molds, which were significantly decreased by increasing the concentration of both salts, as they were 1.079 CFU In the last treatment, while the highest count recorded since reached 4.361 CFU When salts are not added. This is a clear indication of the existence of a synergistic action of these salts to reduce the increasing counts of bacteria, yeasts and molds by inhibiting these microbial species with increased concentration.

Effect of Cinnamon and Turmeric Nanoparticles Extract on microorganisms of Fresh Ground Beef During Cold Storage

This study aimed to evaluate the effect of cinnamon and turmeric nanoscale extracts on reducing the microbial load of ground beef stored under refrigerated temperature at 2 ° C for 12 days. The study included six different treatments T1 positive control treatment (adding water), T2 negative control treatment (without addition) and T3. (Curcuma 248.3 ppm), T4 (Curcuma 496.9 ppm), T5 (Cinnamon 83.08 ppm) and T6 (Cinnamon 166.16 ppm). The treatments were kept with storage periods of 1, 4, 8 and 12 days, respectively. Some tests were performed to detect microorganisms. The results of the treatments recorded lower values for the total number of bacteria when compared with the two control treatments, and the treatment T6 recorded the lowest values. The results observed that there was a significant decrease (P< 0.05) in the numbers of cold-loving bacteria for the treatments to which the cinnamon and turmeric nanoparticles extract was added. Treatment T6 (cinnamon 166.16 ppm) recorded lowest number of cold-loving bacteria, reaching 4.47, 4.57 and 4.77, 5.22 bacterial units/gm. meat. The results of the added treatments showed a significant decrease (P <0.05) in the logarithm of the number of coliform bacteria compared to the positive control treatments (T1 and T2). In addition, T6 (cinnamon 166.16 ppm) reached lowest number of coliform bacteria and reached 3.69, 3.78, 3.87, 3.99 bacterial units/gm meat. This study concluded that the addition of cinnamon and turmeric nanoparticles extracts to fresh beef and stored by refrigerating for different storage periods. This antibacterial activity assured by a decrease in the logarithm of the total number of normal bacteria, cold-loving bacteria and coliform bacteria, compared with the control treatments for ground beef and cryogenic stock.