Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

Antimicrobial & antiparasitic use and resistance in British sheep and cattle: a systematic review

A variety of antimicrobials and antiparasitics are used to treat British cattle and sheep to ensure animal welfare, a safe food supply, and maintain farm incomes. However, with increasing global concern about antimicrobial resistance in human and animal populations, there is increased scrutiny of the use of antimicrobials in food-producing animals. This systematic review sought to identify and describe peer and non-peer reviewed sources, published over the last ten years, detailing the usage of, and resistance to, antimicrobials and antiparasitics in sheep and cattle farming systems in Britain as well as identify knowledge gaps. Applying the PRISMA review protocol and guidelines for including grey literature; Scopus, Web of Science, Medline, and government repositories were searched for relevant articles and reports. Seven hundred and seventy titles and abstracts and 126 full-text records were assessed, of which 40 scholarly articles and five government reports were included for data extraction. Antibiotic usage in sheep and cattle in Britain appear to be below the UK average for all livestock and tetracyclines and beta-lactam antibiotics were found to be the most commonly used. However, the poor level of coverage afforded to these species compared to other livestock reduced the certainty of these findings. Although resistance to some antibiotics (using Escherichia coli as a marker) appeared to have decreased in sheep and cattle in England and Wales over a five-year period (2013-2018), levels of resistance remain high to commonly used antibiotics. The small number and fragmented nature of studies identified by this review describing anthelmintic usage, and the lack of available national sales data, prevented the identification of trends in either sheep or cattle. We recommend that additional efforts are taken to collect farm or veterinary level data and argue that extraction of this data is imperative to the development of antimicrobial and antiparasitic resistance strategies in Britain, both of which are needed to reduce usage of these anti-infective agents, curb the development of resistance, and safeguard national agricultural production. Finally, metrics produced by this data should be generated in a way to allow for maximum comparability across species, sectors, and countries.

Recombinase Polymerase Amplification Based Multiplex Lateral Flow Dipstick for Fast Identification of Duck Ingredient in Adulterated Beef

Simple Summary

The adulteration and authenticity of meat and meat products has become a global social problem. Beef is often intentionally adulterated with cheap meat. In order to ensure the authenticity of meat, and provide technical support to regulatory authorities, we developed a rapid and visual method to detect duck ingredient in adulterated beef. This method is implemented recombinase polymerase amplification (RPA) and multiplex lateral flow dipstick (MLFD) cascade. The whole RPA-MLFD reaction process can be finished within 35 min, and the results can be determined by naked eyes. RPA-MLFD was applied to simultaneously detect duck ingredient and beef ingredient without using additional instruments. An adulteration ratio as low as 5% of duck ingredient in beef can be easily measured. Moreover, we confirmed that our new method held good potential in the detection of commercially processed meat samples. Therefore, this study reports a useful animal derived meat adulteration detection method, which have potential application in future.

Abstract

Meat adulteration has become a global social problem. In order to protect consumers from meat adulteration, several methods have been developed to identify meat species. However, the conventional methods are labor-intensive, time-consuming and require instruments. In the present study, a rapid and visual method based on recombinase polymerase amplification (RPA) and multiplex lateral flow dipstick (MLFD) was developed to detect duck ingredient in adulterated beef. Using recombinase and strand displacement polymerase enable RPA to amplify different double-labeled DNA amplicons at room temperature, which can be further detected by MLFD. The whole reaction process can be finished within 35 min, and the results can be determined by naked eyes. As low as 5% of duck ingredient in adulterated beef can be easily measured. Moreover, we confirmed that our new method held good potential in the detection of commercially processed meat samples. In conclusion, this study reported a useful animal derived meat adulteration detection method, which have potential application in future.

Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

Aim:

This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef.

Materials and Methods:

The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH₃ produced with the Eber test and the organoleptic acceptance from expert panels.

Results:

This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH₃ and the panel’s acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment.

Conclusion:

This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH₃ and the modifications in texture and tenderness.

Antimethanogenic effects of nitrate supplementation in cattle: A meta-analysis

Supplementing a diet with nitrate is regarded as an effective and promising methane (CH₄) mitigation strategy by competing with methanogens for available hydrogen through its reduction of ammonia in the rumen. Studies have shown major reductions in CH₄ emissions with nitrate supplementation, but with large variation in response. The objective of this study was to quantitatively investigate the effect of dietary nitrate on enteric CH₄ production and yield and evaluate the variables with high potential to explain the heterogeneity of between-study variability using meta-analytical models. A data set containing 56 treatments from 24 studies was developed to conduct a meta-analysis. Dry matter (DM) intake, nitrate dose (g/kg of DM), animal body weight, roughage proportion of diet, dietary crude protein and neutral detergent fiber content, CH₄ measurement technique, and type of cattle (beef or dairy) were considered as explanatory variables. Average DM intake and CH₄ production for dairy cows (16.2 ± 2.93 kg/d; 311 ± 58.8 g/d) were much higher than for beef cattle (8.1 ± 1.57 kg/d; 146 ± 50.9 g/d). Therefore, a relative mean difference was calculated and used to conduct random-effect and mixed-effect model analysis to eliminate the large variations between types of animal due to intake. The final mixed-effect model for CH₄ production (g of CH₄/d) had 3 explanatory variables and included nitrate dose, type of cattle, and DM intake. The final mixed-effect model for CH₄ yield (g of CH₄/kg of DM intake) had 2 explanatory variables and included nitrate dose and type of cattle. Nitrate effect sizes on CH₄ production (dairy: -20.4 ± 1.89%; beef: -10.1 ± 1.52%) and yield (dairy: -15.5 ± 1.15%; beef: -8.95 ± 1.764%) were significantly different between the 2 types of cattle. When data from slow-release nitrate sources were removed from the analysis, there was no significant difference in type of cattle anymore for CH₄ production and yield. Nitrate dose enhanced the mitigating effect of nitrate on CH₄ production and yield by 0.911 ± 0.1407% and 0.728 ± 0.2034%, respectively, for every 1 g/kg of DM increase from its mean dietary inclusion (16.7 g/kg of DM). An increase of 1 kg of DM/d in DM intake from its mean dietary intake (11.1 kg of DM/d) decreased the effect of nitrate on CH₄ production by 0.691 ± 0.2944%. Overall, this meta-analysis demonstrated that nitrate supplementation reduces CH₄ production and yield in a dose-dependent manner, and that elevated DM intake decreases the effect of nitrate supplementation on CH₄ production. Furthermore, the stronger antimethanogenic effect on CH₄ production and yield in dairy cows than in beef steers could be related to use of slow-release nitrate in beef cattle.

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner-Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures; and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.

Effects of Total Red Meat Intake on Glycemic Control and Inflammatory Biomarkers: A Meta-Analysis of Randomized Controlled Trials

Our objective was to conduct a systematic review and meta-analysis to assess the effects of total red meat (TRM) intake on glycemic control and inflammatory biomarkers using randomized controlled trials of individuals free from cardiometabolic disease. We hypothesized that higher TRM intake would negatively influence glycemic control and inflammation based on positive correlations between TRM and diabetes. We found 24 eligible articles (median duration, 8 weeks) from 1172 articles searched in PubMed, Cochrane, and CINAHL up to August 2019 that included 1) diet periods differing in TRM; 2) participants aged ≥19 years; 3) included either men or women who were not pregnant/lactating; 4) no diagnosed cardiometabolic disease; and 5) data on fasting glucose, insulin, HOMA-IR, glycated hemoglobin (HbA1c), C-reactive protein (CRP), or cytokines. We used 1) a repeated-measures ANOVA to assess pre to post diet period changes; 2) random-effects meta-analyses to compare pre to post changes between diet periods with ≥ vs. <0.5 servings (35g)/day of TRM; and 3) meta-regressions for dose-response relationships. We grouped diet periods to explore heterogeneity sources, including risk of bias, using the National Heart, Lung, and Blood Institute's Quality Assessment of Controlled Interventions Studies. Glucose, insulin, and HOMA-IR values decreased, while HbA1c and CRP values did not change during TRM or alternative diet periods. There was no difference in change values between diet periods with ≥ vs. <0.5 servings/day of TRM [weighted mean differences (95% CIs): glucose, 0.040 mmol/L (-0.049, 0.129); insulin, -0.710 pmol/L (-6.582, 5.162); HOMA-IR, 0.110 (-0.072, 0.293); CRP, 2.424 nmol/L (-1.460, 6.309)] and no dose response relationships (P > 0.2). Risk of bias (85% of studies were fair to good) did not influence results. Total red meat consumption, for up to 16 weeks, does not affect changes in biomarkers of glycemic control or inflammation for adults free of, but at risk for, cardiometabolic disease. This trial was registered at PROSPERO as 2018 CRD42018096031.

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

Occurrence, Molecular Characteristics, and Antimicrobial Resistance of Escherichia coli O157 in Cattle, Beef, and Humans in Bishoftu Town, Central Ethiopia

Escherichia coli O157 is a Shiga toxin-producing E. coli causing disease in humans. Cattle are the primary reservoir of the pathogen. Information regarding the contribution of cattle to diarrheal illnesses in humans through consumption of contaminated beef is scarce in Ethiopia. We collected samples from 240 cattle, 127 beef, and 216 diarrheic patients in Bishoftu town in Ethiopia to assess the occurrence and determine the virulence genes, genetic relatedness, and antimicrobial resistance of E. coli O157. E. coli O157 was detected in 7.1% of the rectal content samples from cattle in slaughterhouses, in 6.3% (n = 127) of the beef samples, and in 2.8% of the diarrheic patients' stool samples. All isolates were positive for eae gene, 24 (77%) of them were positive for stx2 gene (21 stx2c and 3 stx2a), whereas stx1 gene was not detected. Molecular typing grouped the isolates into eight pulsed-field gel electrophoresis pulsotypes with three pulsotypes containing isolates from all three sources, one pulsotype containing one isolate from human origin and one isolate from beef. The remaining four pulsotypes contained isolates unique either to beef or to humans. With the exception of 1 multidrug-resistant isolate from beef, which was resistant to 8 antimicrobial drugs, the remaining 30 isolates were susceptible to the 14 antimicrobials tested. In conclusion, the finding of genetically similar isolates in cattle, beef, and humans may indicate a potential transmission of E. coli O157 from cattle to humans through beef. However, more robust studies are required to confirm this epidemiological link.

Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture (USDA) Choice beef sides (n = 100) and USDA Select sides (n = 100) were selected and stratified into five LM area categories (±2.9 cm²): 1) 77.4, 2) 83.9, 3) 90.3, 4) 96.8, and 5) 103.2 cm². Beef lip-on ribeyes and boneless strip loins were obtained from USDA Choice sides and full, partially defatted tenderloins were obtained from USDA Select sides. Subprimals were scanned with a portioner that captured visual images and dimensional analyses of each subprimal, and data were analyzed by the software to determine multiple portioning outcomes for each subprimal. Portioning data were generated for each subprimal based on a variety of targeted portion weights (ribeye and strip loin steaks = 340.2 g; tenderloin steak = 170.1 g), as well as various portion thicknesses (ribeye and strip loin steaks = 31.8 mm; tenderloin steak = 44.5 and 50.8 mm). Subprimal utility varied across targeted portion weights and thicknesses within each LM area category. For the ribeyes and strip loins, optimal portion weight and thickness combinations were observed more frequently in LM area categories 1 and 2 than for the three larger LM area categories. Analysis of data for tenderloins revealed that LM area categories played a lesser role in identifying optimization of steak portion weight and thickness combinations. Findings demonstrate that creating categories of beef subprimals based on LM area as opposed to subprimal weight might provide a unique sorting method that would improve boxed beef product consistency and uniformity for foodservice and retail sectors.

The Climate and Nutritional Impact of Beef in Different Dietary Patterns in Denmark

There is public focus on the environmental impact, and in particular, the emissions of greenhouse gases (GHG), related to our food consumption. The aim of the present study was to estimate the carbon footprint (CF), land use and nutritional impact of the different beef products ready to eat in different real-life dietary patterns. Beef products accounted for 513, 560, 409 and 1023 g CO₂eq per day, respectively, in the four dietary patterns (Traditional, Fast-food, Green, and High-beef). The total CFs of these diets were 4.4, 4.2, 4.3 and 5.0 kg CO₂eq per day (10 MJ)_, respectively. The Green diet had almost the same CF as the Traditional and the Fast-food diets despite having the lowest intake of beef as well as the lowest intake of red meat in total. A theoretical substitution of beef with other animal products or legumes in each of these three diets reduced the diets' CF by 4-12% and land use by 5-14%. As regards nutrients, both positive and negative impacts of these substitutions were found but only a few of particular nutritional importance, indicating that replacing beef with a combination of other foods without a significant effect on the nutrient profile of the diet is a potential mitigation option.

Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls

The study was aimed to investigate the influence of animal age, post-slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 ± 2°C) and other side was hanged in controlled room temperature (25 ± 2°C) for 3 hr, then allowed to the chiller (0 ± 2°C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.

Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability

The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve 2.54-cm thick steaks per muscle. Steaks 1, 6, and 12 were designated for immunohistochemistry while remaining steak locations of proximal (steaks 2 to 4), middle (5 to 8), and distal (9 to 11) were randomly assigned to 0, 4, or 9 d of simulated retail display. Surface color attributes of day-9 steaks were recorded daily by a visual color panel and spectrophotometer. On days 0, 4, and 9 of display, steaks were analyzed for metmyoglobin reducing ability (MRA) and oxygen consumption (OC). Grade × day of display (DOD) interactions were detected for L*, a*, surface oxymyoglobin (OMb) and metmyoglobin (MMb) percentages, and visual panel surface redness and discoloration scores (P ≤ 0.02); however, no Grade × DOD interactions were observed for MRA or OC (P > 0.17). There were location main effect (LOC) × DOD interactions for L*, a*, surface MMb, visual panel surface redness and discoloration, and MRA (P ≤ 0.02). Distal steaks had lower L* values compared with the other locations (P < 0.01), which coincided with steaks being rated visually darker red (P < 0.01). Proximal steaks had greater a* values and had less surface discoloration than middle steaks (P < 0.05), which had an increased percentage of surface MMb (P ≤ 0.04). Distal and proximal steaks had increased MRA compared with middle steaks on days 0 and 4 (P < 0.05), and distal steaks had greater OC than the other locations throughout display (P < 0.01). There were fewer type I fibers at the proximal end with a greater percentage located at the middle and distal ends, and an increased percentage of type IIX fibers at the middle and proximal locations (P ≤ 0.01). Less type IIA fibers were detected at the middle LOC compared with the other two locations (P < 0.10). Larger type I, IIA, and IIX fibers were located at the proximal and middle locations compared with the distal LOC (P < 0.01). ST color and color-stability characteristics were influenced by DOD and LOC, which may partially be explained by differences in fiber types among locations.

Modeling the NaCl diffusion in beef during brining process

An in-depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three-dimensional simulating model of mass transfer was developed to evaluate the NaCl diffusion in beef during brining process. And the validity of this simulating model was verified by comparing the NaCl concentrations evaluated by the numerical simulation simulated with the experimental measurements. The results indicated that the power function time variant equation can predict NaCl concentrations (R² = 0.995) and accurately calculate the NaCl diffusion coefficient (8.46 × 10^-10 m² /s). The simulating model visually showed the NaCl diffusion in beef during brining process. Therefore, this research provided a new method for predicting the NaCl diffusion in realistic meat processing. PRACTICAL APPLICATION: This research gives a new method for predicting the NaCl diffusion in meat product. The method accurately evaluated NaCl concentrations in beef at different brining time and clearly showed NaCl diffusion in beef during brining process, which could be helpful in reducing the cost and the complexity of detecting NaCl concentrations in meat during brining process.

No Change in Risk for Antibiotic-Resistant Salmonellosis from Beef, United States, 2002-2010

Restricting antibiotic use in food production animals is a target for reducing antimicrobial drug–resistant infections in humans. To estimate the probability of antibiotic-resistant nontyphoidal salmonellosis per meal made with beef during 2002–2010, we used US surveillance data. Applying data for nontyphoidal Salmonella in raised-without-antibiotics cattle, we tested the effect of removing antibiotic use from all beef cattle production. We found an average of 1.2 antibiotic-resistant nontyphoidal salmonellosis cases per 1 million beef meals made with beef initially contaminated with antibiotic-resistant nontyphoidal Salmonella at slaughter or retail and 0.031 cases per 1 million meals irrespective of beef contamination status. Neither outcome showed sustained change except for increases in 2003 and 2009 (>98% confidence) when larger or more outbreaks occurred. Switching all beef production to a raised-without-antibiotics system may not have a significant effect on antibiotic-resistant nontyphoidal salmonellosis (94.3% confidence).

In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains

The effect of susceptibility to in vitro oxidation on the degradation of myosin isolated from beef muscles via μ-calpain or caspase-3 was examined, and the measurement of the oxidation sites of myosin heavy chains was performed. Myosin was incubated with hydroxyl free radical-generating systems, which were composed of 0.01 M FeCl₃, 0.1 M ascorbic acid, and 0, 25, 50, and 100 μM H₂O₂ at 37 °C for 20 min. The oxidized myosin then reacted with μ-calpain or caspase-3 at 37 °C for 30 min, respectively. The results showed that protein oxidation systems in vitro resulted in different levels of myosin oxidation, leading to significant changes in the secondary structure of myosin (P < 0.05). The sodium dodecyl dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blotting results showed that in vitro oxidation promoted myosin degradation via μ-calpain or caspase-3. Proteomics research suggested that the number of myosin oxidation sites increased constantly with the increase of oxidation levels. Oxidation sites of myosin were mainly cysteine, methionine, arginine, histidine, tyrosine, lysine, and asparagine. These results indicated that oxidation using H₂O₂ in the range of 0-100 μM could increase the degradation of myosin via μ-calpain and caspase-3 due to increased exposure of the oxidation sites of myosin.

Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics. Transl Anim Sci 2020;4:txaa135. [PMID: 32775965 PMCID: PMC7399536 DOI: 10.1093/tas/txaa135]

The objective of this study was to determine the effects of four microalgae and antioxidant feeding regimens on beef longissimus lumborum color stability and palatability. Steers were blocked by weight and randomly assigned to one of four dietary treatments fed during a 45-d feeding period. Treatments (n = 10 per treatment) consisted of a control diet (CON) and control diet plus 100 g∙steer⁻¹∙d⁻¹ microalgae (ALGAE), ALGAE plus antioxidants (103 IU/d vitamin E and Sel-Plex) fed throughout feeding (AOX), and AOX fed for the final 10 d of finishing (LATE). The longissimus lumborum muscle was removed, aged for 14 d, and fabricated into steaks for objective and subjective color and palatability analyses. There were treatment × day of display interactions for a* value and steak surface metmyoglobin percentage (P < 0.01). There were no treatment differences through day 4 of display for a* value (P > 0.16) and day 5 of display for surface metmyoglobin (P > 0.10). By day 10 of display, ALGAE steaks had a smaller a* value than all other treatments (P < 0.01). Steaks from AOX steers had a greater (P < 0.01) a* value than CON steaks, whereas both a* values did not differ from LATE steaks (P > 0.19). By the end of display, ALGAE steaks had more metmyoglobin than the other treatments (P < 0.01). Steaks from AOX steers had less metmyoglobin than CON and LATE steaks (P < 0.04), which did not differ (P > 0.25). Treatment did not affect trained panel ratings (P > 0.15); however, treatment did affect (P < 0.01) off-flavor intensity. Steaks from ALGAE and AOX steers had greater off-flavor ratings than CON steaks (P < 0.03), but did not differ (P = 0.10). Steaks from LATE steers did not differ in off-flavor ratings from the other treatments (P > 0.07). Use of antioxidants improved color stability of steaks from microalgae fed steers; however, panelists still detected off-flavors.

In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat

Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is Hibiscus sabdariffa L., also known as Roselle. Therefore, the potential use of a phenolic hibiscus extract as antibacterial or natural food preservative was analyzed in vitro and in situ. A phenolic extract was obtained from hibiscus calyces and fractionated, and then the fractions were tested against foodborne pathogen bacteria. Liquid–liquid extraction and solid-phase extraction were used to fractionate the hibiscus extract, and HPLC was employed to analyze the fractions’ phenolic composition. Minimum bactericidal concentration (MBC) and minimal inhibitory concentration (MIC) were calculated for brute hibiscus phenolic extract, each of the fractions and pure commercial phenolic compounds. Bacteria tested were Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The fraction obtained after liquid–liquid extraction presented the best performance of MBC and MIC against the bacteria tested. Furthermore, a hibiscus ethanolic extract was employed as a natural preservative to extend the shelf-life of beef. Microbiological, color and sensory analyses were performed to the meat during the shelf-life test. The application of the phenolic hibiscus extract also showed an increase of the duration of the meat`s shelf life.

Electronic nose dataset for pork adulteration in beef

This article provides a dataset of several weight combinations from the adulteration of pork in beef using an electronic nose (e-nose). Seven combinations mixtures have been built, they were 100% pure beef, 10% mixed with pork, 25% mixed with pork, 50% mixed with pork, 75% mixed with pork, 90% mixed with pork, and 100% pure pork. By using this combination, a minimum of 10% of a mixture of pork or beef can be detected. In each experiment cycle, data were collected for 120 s using an e-nose. The availability of this dataset can enable further research about meat adulteration, Halal authentication, etc. For several cases, food adulteration is one of the main concerns in food science, for example, due to economic, religious reasons, etc. This dataset can also be utilized as the data source for several interesting topics such as signal processing, sensor selection, e-nose development, machine learning algorithms, etc.

Gastrointestinally Digested Protein from the Insect Alphitobius diaperinus Stimulates a Different Intestinal Secretome than Beef or Almond, Producing a Differential Response in Food Intake in Rats

In this study we compare the interaction of three protein sources—insect, beef, and almond—with the gastrointestinal tract. We measured the enterohormone secretion ex vivo in human and pig intestine treated with in vitro digestions of these foods. Insect and beef were the most effective in inducing the secretion of CCK, while almond was the most effective in inducing PYY in pig duodenum. In the human colon, almond was also the most effective in inducing PYY, and GLP-1 levels were increased by insect and beef. The three digested proteins reduced ghrelin secretion in pig duodenum, while only insect reduced ghrelin secretion in human colon. We also found that food intake in rats increased in groups fed a raw insect pre-load and decreased when fed raw almond. In conclusion, the insect Alphitobius diaperinus modulates duodenal and colonic enterohormone release and increases food intake in rats. These effects differ from beef and almond.

Quantifying the Forces Applied During Manually and Mechanically Assisted Calvings in Beef Cattle

Dystocia is a leading cause of calf mortality, yet there is little available information quantifying the duration and forces applied to assisted deliveries. Objectives of this study were to: (1) develop a method to measure the magnitude and duration of various forces applied to a calf during calving assistance, and (2) quantify the forces applied to beef calves during manual or mechanical calving assistance. Twenty-five primiparous dams requiring calving assistance were enrolled. Calvings were assisted by manual (1 or 2 people pulling) or mechanical (calf extractor) delivery. A set of modified obstetric chains with integrated force measuring devices (Calving Assistance Force Logger; CAF-Log) were applied to the calf for delivery. The CAF-Log system was calibrated using known masses ranging from 25 to 200 kg in increasing increments of 25 kg. Duration of the assisted delivery and force parameters (peak force applied to one leg, peak force applied to both legs, cumulative force, and maximum jerk force) were described and assessed for their associations with method of delivery and ranch. Median duration was 112.6 s (IQR: 88.4–149.7) for manual and 312.6 s (IQR: 221.6–462.3) for mechanical deliveries. Mean peak force applied to one leg was 56.9 kg (SD: 22.9) for manual and 126.8 kg (SD: 48.2) for mechanical deliveries. Mean peak force applied to both legs was 95.4 kg (SD: 34.1) for manual and 188.6 kg (SD: 83.9) for mechanical deliveries. Median cumulative force was 178.3 kg min (IQR: 21.1–38.8) for manual and 380.6 kg min (IQR: 252.1–581.3) for mechanical deliveries. The maximum jerk force for manual deliveries was 36.6 kg/s (IQR: 21.1–38.8) and 77.2 kg/s (IQR: 60.9–97.1) for mechanical deliveries. An interaction occurred between ranch and method of delivery for peak force applied to one leg, peak force applied to both legs, and cumulative force. The CAF-Log system demonstrated that significantly greater forces were applied to mechanically delivered calves compared to manually delivered calves and could be used in future studies to investigate forces applied to a calf during calving assistance and their impacts on cow and calf well-being.

Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat

The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.

Investigation of Macrolide Resistance Genotypes in Mycoplasma bovis Isolates from Canadian Feedlot Cattle

Mycoplasma bovis is associated with bovine respiratory disease (BRD) and chronic pneumonia and polyarthritis syndrome (CPPS) in feedlot cattle. No efficacious vaccines for M. bovis exist; hence, macrolides are commonly used to control mycoplasmosis. Whole genome sequences of 126 M. bovis isolates, derived from 96 feedlot cattle over 12 production years, were determined. Antimicrobial susceptibility testing (AST) of five macrolides (gamithromycin, tildipirosin, tilmicosin, tulathromycin, tylosin) was conducted using a microbroth dilution method. The AST phenotypes were compared to the genotypes generated for 23S rRNA and the L4 and L22 ribosomal proteins. Mutations in domains II (nucleotide 748; E. coli numbering) and V (nucleotide 2059 and 2060) of the 23S rRNA (rrl) gene alleles were associated with resistance. All isolates with a single mutation at Δ748 were susceptible to tulathromycin, but resistant to tilmicosin and tildipirosin. Isolates with mutations in both domain II and V (Δ748Δ2059 or Δ748Δ2060) were resistant to all five macrolides. However, >99% of isolates were resistant to tildipirosin and tilmicosin, regardless of the number and positions of the mutations. Isolates with a Δ748 mutation in the 23S rRNA gene and mutations in L4 and L22 were resistant to all macrolides except for tulathromycin.