Individual drivers and barriers to adoption of disease control and welfare practices in dairy and beef cattle production: a scoping review

The implementation of disease control and welfare practices is an essential part of limiting disease exposure in livestock, however successful adoption of these practices seem to be low in both the beef and dairy cattle industries. The main objectives of this scoping review were to characterize literature published exploring beef and dairy cattle producers' perceptions on the implementation of various disease control and welfare practices, identify major themes of drivers and barriers that influence producers' adoption of these practices, and identify current gaps in knowledge. A total of 2,486 articles were obtained from two database literature searches and screened, from which 48 articles published between 2010 and 2021 were deemed eligible and charted. Europe was the most common region for articles (58%). A majority of articles focused solely on dairy producers (52%). A wide range of barriers and drivers which were categorized into 4 and 5 key themes, respectively. The most commonly mentioned driver was animal health, welfare, and safety, while the most common barrier was costs. Potential gaps in literature were identified, including the underrepresentation of beef producer perceptions relative to dairy producers in current literature.

Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork

This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.

Polymorphism of Genes and Their Impact on Beef Quality

The single-nucleotide polymorphism (SNP) form of genes is a valuable source of information regarding their suitability for use as specific markers of desirable traits in beef cattle breeding. For several decades, breeding work focused on improving production efficiency through optimizing the feed conversion ratio and improving daily gains and meat quality. Many research teams previously undertook research work on single-nucleotide polymorphism in myostatin (MSTN), thyroglobulin (TG), calpain (CAPN), and calpastatin (CAST) proteins. The literature review focuses on the most frequently addressed issues concerning these genes in beef cattle production and points to a number of relevant studies on the genes' polymorphic forms. The four genes presented are worth considering during breeding work as a set of genes that can positively influence productivity and production quality.

Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018

Evidence-based dietary advice regarding meats (including beef), requires accurate assessment of beef and other red meat intakes across life stages. Beef intake is subject to misclassification due to the use of broad categories such as "red and processed meat". In the current study, intake trends for total beef (i.e., any beef type) and specific beef types (fresh lean, ground, processed) among Americans participating in the National Health and Nutrition Examination Survey (NHANES) 2001-2018 (n = 74,461) were characterized and usual intake was assessed using NHANES 2011-2018 (n = 30,679). The usual intake amounts of beef were compared to those of relevant protein food subgroups modeled in the Healthy U.S.-Style Dietary Pattern (HDP) reported in the 2020-2025 Dietary Guidelines for Americans (DGA). Total per capita beef consumption declined an average of 12 g (p < 0.0001) for ages 2-18 years and 5.7 g (p = 0.0004) for ages 19-59 years per 2-yr NHANES cycle, over the 18-year timeframe, while remaining unchanged for Americans aged 60+ years. On a per capita basis, Americans aged 2 years and older consumed 42.2 g (1.5 ounces) of total beef per day. Fresh lean beef per capita consumption was 33.4 g (1.2 ounces) per day. Per capita intake was similar across all age groups and below the daily HDP modeled amount of 3.7 ounce equivalents for the "Meats, Poultry, Eggs" (MPE) subgroup, while approximately 75% of beef consumers' intakes of total beef was within HDP modeling. Evidence from intake trends suggests beef is not overconsumed by the majority of Americans but rather within the amounts for MPE and red meat modeled in the HDP of the DGA at the 2000-calorie level.

The Economic Impact of Parasitism from Nematodes, Trematodes and Ticks on Beef Cattle Production

Global human population growth requires the consumption of more meat such as beef to meet human needs for protein intake. Cattle parasites are a constant and serious threat to the development of the beef cattle industry. Studies have shown that parasites not only reduce the performance of beef cattle, but also negatively affect the profitability of beef agriculture and have many other impacts, including contributing to the production of greenhouse gases. In addition, some zoonotic parasitic diseases may also threaten human health. Therefore, ongoing cattle parasite research is crucial for continual parasite control and the development of the beef cattle industry. Parasitism challenges profitable beef production by reducing feed efficiency, immune function, reproductive efficiency, liveweight, milk yield, calf yield and carcass weight, and leads to liver condemnations and disease transmission. Globally, beef cattle producers incur billions (US$) in losses due to parasitism annually, with gastrointestinal nematodes (GIN) and cattle ticks causing the greatest economic impact. The enormity of losses justifies parasitic control measures to protect profits and improve animal welfare. Geographical differences in production environment, management practices, climate, cattle age and genotype, parasite epidemiology and susceptibility to chemotherapies necessitate control methods customized for each farm. Appropriate use of anthelmintics, endectocides and acaricides have widely been shown to result in net positive return on investment. Implementing strategic parasite control measures, with thorough knowledge of parasite risk, prevalence, parasiticide resistance profiles and prices can result in positive economic returns for beef cattle farmers in all sectors.

Liquid Chromatography-Tandem Mass Spectrometry Analysis of Aminoglycosides in Foods Using an Ethylene-Bridged Hybrid Zwitterionic Stationary Phase and Hydrophilic-Lipophilic-Balanced Solid-Phase Extraction Cartridges

This work aimed to develop an analytical method for the screening of multiple aminoglycoside residues in foods of animal origin using an ethylene-bridged hybrid (BEH) particle-based sulfoalkylbetaine stationary phase. The effects of chromatographic conditions on the separation of 17 aminoglycosides have been systematically investigated. Sample preparation and mass spectrometry detection have also been investigated and optimized. In contrast to high buffer concentrations in the mobile phase required for silica-based sulfoalkylbetaine stationary phases, a moderate buffer concentration (20 mM) provided the optimal separation of 17 aminoglycosides with the BEH sulfoalkylbetaine stationary phase. The developed method has been evaluated in milk, beef, pork, liver, and honey samples with good performance for retention, selectivity, sensitivity, linearity, precision, and accuracy. The majority of the limit of quantitation estimated with the matrix was less than 25 μg/kg. The overall accuracy across five matrices was in the range from 96 to 111%, with standard deviations of less than 19%.

Potential of Seaweeds to Mitigate Production of Greenhouse Gases during Production of Ruminant Proteins

The potential of seaweed to mitigate methane is real and studies with red seaweeds have found reductions in methane produced from ruminants fed red seaweeds in the region of 60-90% where the active compound responsible for this is bromoform. Other studies with brown and green seaweeds have observed reductions in methane production of between 20 and 45% in vitro and 10% in vivo. Benefits of feeding seaweeds to ruminants are seaweed specific and animal species-dependent. In some instances, positive effects on milk production and performance are observed where selected seaweeds are fed to ruminants while other studies note reductions in performance traits. A balance between reducing methane and maintaining animal health and food quality is necessary. Seaweeds are a source of essential amino acids and minerals however, and offer huge potential for use as feeds for animal health maintenance once formulations and doses are correctly prepared and administered. A negative aspect of seaweed use for animal feed currently is the cost associated with wild harvest and indeed aquaculture production and improvements must be made here if seaweed ingredients are to be used as a solution to control methane production from ruminants for continued production of animal/ruminant sourced proteins in the future. This review collates information concerning different seaweeds and how they and their constituents can reduce methane from ruminants and ensure sustainable production of ruminant proteins in an environmentally beneficial manner.

Effect of different botanically-diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

BACKGROUND

Beef from pasture-fed animals is viewed as a healthier and more welfare-friendly alternative to concentrate-fed beef. Botanically-diverse pastures consisting of numerous plant species may alter the fatty acid (FA) profile and the tocopherol content of beef, as well as the oxidative stability of the meat. In the present study, steers were assigned to one of three botanically-diverse diets: perennial ryegrass (PRG), perennial ryegrass + white clover (PRG + WC) or multi-species (MS), all with a finishing diet of the respective botanically-diverse silages plus a cereal-based concentrate, consistent with production systems in Ireland. The FA profile, tocopherol content, oxidative stability and colour of meat during storage were measured.

RESULTS

Compared to the other diets, the MS diet resulted in higher proportions of linolenic acid (C18:3n-3c), linoleic acid (C18:2n-6c) and total polyunsaturated fatty acids (PUFA), with higher PUFA:saturated fatty acid and n-6:n-3 ratios in the meat. α-Tocopherol concentrations were lowest in the meat of animals from the MS diet. In uncooked meat, lipid oxidation and colour values were affected by storage time across all diets, whereas the MS diet led to higher hue values only on day 14 of storage. When cooked, meat from animals on PRG + WC and MS diets had higher lipid oxidation on days 1 and 2 of storage than meat from animals on the PRG diet.

CONCLUSION

Feeding steers on a botanically-diverse diet consisting of six plant species can improve the n-3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Fresh Pork as Protein Source in the USDA Thrifty Food Plan 2021: A Modeling Analysis of Lowest-Cost Healthy Diets

The USDA Thrifty Food Plan (TFP) is an estimate of a lowest-cost healthy diet that meets dietary guidelines while respecting existing eating habits. In the US, the TFP provides the basis for federal food assistance. Included in the TFP are protein foods from both animal and plant sources. The present goal was to explore the place of fresh pork among protein foods in the revised TFP 2021. Our analyses used the same databases and the same quadratic programming (QP) methods as had been used by the USDA to develop the TFP 2021. Dietary intakes came from the National Health and Nutrition Examination Survey (NHANES 2015-16); nutrient composition data came from the Food and Nutrient Database for Dietary Studies (FNDDS 2015-16), and national food prices came from the 2021 TFP report. Amounts and prices were for foods as consumed. Our QP Model 1 used USDA modeling categories to replicate the TFP 2021. The non-poultry meat category was then separated into pork and beef. Model 2 examined whether the TFP 2021 algorithm would select pork or beef. Model 3 sought the lowest cost healthy diet, the same as the TFP 2021. Model 4 replaced beef and poultry with pork; whereas Model 5 replaced pork and poultry with beef. Weekly costs were calculated for a family of four and eight age-gender groups. All models met the nutrient requirements. The market basket cost for a family of four in Model 1 was USD 189.88, compared to the purchase price of USD 192.84 in the TFP 2021. In Model 2, fresh pork was selected preferentially over beef. The lowest-cost healthy food plan in Model 3 increased fresh pork to 3.4 lbs/week. Replacing beef and poultry with pork in Model 4 led to a modest decrease in the weekly cost. Replacing pork and poultry with beef in Model 5 led to a major increase in the weekly cost. We conclude, based on TFP-analogous modeling, that fresh pork is the preferred meat source, providing high-quality protein at a low cost. QP methods, as used in the TFP 2021, are a valuable tool for designing food plans that are affordable, acceptable, and nutrient-rich.

Tetracycline, Sulfonamide, and Erythromycin Residues in Beef, Eggs, and Honey Sold as "Antibiotic-Free" Products in East Tennessee (USA) Farmers' Markets

Foods that contain antibiotic residues have potential adverse health effects on consumers and provide selective pressure for the threat of antimicrobial resistance (AMR). This study's objective was to measure tetracycline, sulfonamide, and erythromycin residues in beef, eggs, and honey sold as "antibiotic-free" at farmers' markets in East Tennessee (East TN) in the United States (U.S.). Between July and September 2020, 36 "antibiotic-free" food products (9 beef, 18 egg, and 9 honey products) were purchased from East TN farmers' markets and tested for tetracycline, sulfonamide, and erythromycin residues using competitive enzyme-linked immunosorbent assays (cELISA). All beef, egg, and honey products had tetracycline residue; the median concentrations were 51.75, 30.25, and 77.86 µg/kg, respectively. Sulfonamide residue was present in every sample of beef. Of 18 eggs, 11 eggs had detectable sulfonamide residue; the median concentrations were 3.50 and 1.22 µg/kg in beef and eggs, respectively. Each sample of beef and honey contained erythromycin residue; the median concentrations were 3.67 and 0.68 µg/kg, respectively. Overall, the median concentrations of tetracycline, sulfonamide, and erythromycin residues were below the maximum residue levels (MRLs) set in the U.S. for beef and eggs. Thus, the beef and eggs sold as "antibiotic-free" in East TN farmers' markets can be considered safe for consumption. Safety determination for honey could not be made because MRLs have not been set for honey in the U.S. Because these residues should not be expected in "antibiotic-free" food products, it is important to further investigate the potential sources of these residues in these products.

The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.

Characterization of Beef Coming from Different European Countries through Stable Isotope (H, C, N, and S) Ratio Analysis

The need to guarantee the geographical origin of food samples has become imperative in recent years due to the increasing amount of food fraud. Stable isotope ratio analysis permits the characterization and origin control of foodstuffs, thanks to its capability to discriminate between products having different geographical origins and derived from different production systems. The Framework 6 EU-project "TRACE" generated hydrogen (²H/¹H), carbon (¹³C/¹²C), nitrogen (¹⁵N/¹⁴N), and sulphur (³⁴S/³²S) isotope ratio data from 227 authentic beef samples. These samples were collected from a total of 13 sites in eight countries. The stable isotope analysis was completed by combining IRMS with a thermal conversion elemental analyzer (TC/EA) for the analysis of δ(²H) and an elemental analyzer (EA) for the determination of δ(¹³C), δ(¹⁵N), and δ(³⁴S). The results show the potential of this technique to detect clustering of samples due to specific environmental conditions in the areas where the beef cattle were reared. Stable isotope measurements highlighted statistical differences between coastal and inland regions, production sites at different latitudes, regions with different geology, and different farming systems related to the diet the animals were consuming (primarily C3- or C4-based or a mixed one).

Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.

Embryo mortality in Holstein x Limousine embryos

The objective of this study was to compare the late embryo mortality (LEM) rate (losses approximately between 32 and 53 days of gestation) and Pregnancy Specific Protein B (PSPB) and progesterone (P4) concentrations on day 32 post AI in Holstein cows bred with either Holstein or Limousine semen. A sample size of 1,082 cows per group diagnosed pregnant between 28- and 35-days post breeding was calculated. The study consisted of evaluating LEM (%) in a cohort of Holstein cows bred with Holstein semen (HO x HO) or Limousine semen (HO x LM), to compare pregnancy loss from 28-35 days post breeding to 50-57 days post breeding. A logistic regression model to compare embryo losses was developed considering as main explanatory variable the cohort (HO x HO embryo vs. HO x LM embryo), correcting by lactation number, breeding season, days to breeding and AI technician. HO x HO embryos had greater LEM (15.16%) than HO x LM embryos (9.79%). Cows bred in summertime had higher LEM (15.23%) than cows bred in no-summertime (9.88%). There were no differences among AI technicians. Within summertime there was no difference in LEM (%) between groups within each lactation number; however, within no-summertime, LEM (%) was higher in HO x HO than HO x LM within each lactation number. Pregnancy SPB optical densities were significantly greater in the HO x HO than in the HO x LM (P=0.023) group; however, the concentration of P4 was not different between groups (P > 0.05).

Effects of adding lean red meat to a U.S.-Style Healthy Vegetarian Dietary Pattern on gut microbiota and cardiovascular risk factors in young adults: a crossover randomized-controlled trial

BACKGROUND

Limited research evidence exists on the effects of red meat on gut microbiota in human adults.

OBJECTIVE

We aim to assess the effects of consuming a Healthy U.S.-Style Dietary Pattern (HDP), without or with unprocessed or processed lean red meat, on gut microbiota and fecal short-chain fatty acids levels (SCFA) in healthy young adults. Secondary outcomes are cardiovascular disease risk factors.

METHODS

We conducted a randomized-controlled, cross-over trial with three 3-week dietary interventions, each separated by a 5-week washout period with habitual dietary intake. Nineteen participants (8 females, age 26 ± 4 years old, BMI 23 ± 3 kg/m²) consumed three study diets in random order: 1) healthy lacto-ovo vegetarian diet (LOV); 2) LOV plus 3 ounces/day of cooked unprocessed lean red meat (URM); and 3) LOV plus 3 ounces/day of cooked processed lean red meat (PRM). Fecal and fasting blood samples were collected before and during the last 2 weeks of each intervention. We measured fecal bacterial community structure using 16S rRNA amplicon sequencing (V4 region, primers 515F-806R). Community diversity, structure, and taxonomic composition were computed using Mothur v.1.44.3.

RESULTS

The addition of unprocessed or processed lean red meats to a LOV HDP did not influence short-term changes in bacterial taxonomic composition. Independent of red meat intake, the HDP led to changes in 23 bacteria; reductions in serum total cholesterol (TC) and LDL-C concentrations; but no changes in fecal SCFA, serum triglycerides, HDL-C, TC/HDL-C ratio, or blood pressures. With data from all 3 diet interventions combined, changes in some bacteria were associated with improvements in TC, LDL-C, HDL-C, TC/HDL-C ratio, and triglycerides.

CONCLUSIONS

Healthy young adults who adopt a HDP that may be vegetarian or omnivorous only including lean red meat experience short-term changes in gut microbial composition, which associate with improvements in multiple lipid-related cardiovascular risk factors.

CLINICAL TRIAL REGISTRY NUMBER AND WEBSITE

NCT03885544, https://clinicaltrials.gov/ct2/show/NCT03885544?cond=NCT03885544&draw=2&rank=1.

A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage

An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (a* value) with an increase in the storage time was noticed in all the meat samples, suggesting the oxidation of the haem protein. The mutton samples displayed greater protein extractability, while the protein solubility values in all the meat samples were similar, and these varied as storage progressed. The drip loss percentage in camel meat and mutton were two times higher than in beef, and it increased during storage period. The textural properties of fresh camel meat were higher than mutton and beef, and these decreased during day 3 and 9, respectively, indicating the proteolysis and the degradation of the structural proteins, which were also evident from the SDS-PAGE pattern.

Mycological evaluation of frozen meat with special reference to yeasts

Background and Aim

Fungi can play beneficial and detrimental roles in meat products; however, the diversity and significance of fungi in meat products are poorly understood. This study aimed to isolate and characterize fungal species from frozen beef samples collected from retail stores in the Qena Governorate, Egypt.

Materials and Methods

A total of 70 frozen beef samples were collected from retail stores in Qena, Egypt. All samples were subjected to mycological examination. Fungal colonies were identified using conventional approaches, as well as the VITEK 2 system and DNA sequencing of the internal transcribed spacer region. Analyses of enzymatic activity, biofilm formation ability, and the antimicrobial resistance profiles of the isolated yeasts were also conducted.

Results

Molds and yeasts were isolated from 40% and 60% of meat samples, respectively. Mold isolates were dominated by Aspergillus, Penicillium, and Cladosporium spp., whereas yeast isolates were identified as Candida albicans, Candida parapsilosis, Yarrowia lipolytica, Saccharomyces cerevisiae, and Rhodotorula mucilaginosa. Compared to other yeast species, the highest production of lipase and protease was observed in Candida species. The strongest ability to form biofilms was observed in Candida spp., followed by S. cerevisiae, Y. lipolytica, and R. mucilaginosa. The results of antimicrobial susceptibility testing revealed that all yeast isolates showed notable resistance to fluconazole and itraconazole.

Conclusion

A significant correlation between antimicrobial resistance and biofilm formation was observed in several species. This study highlights the importance of the dangers of yeasts in food products and the extent of their impact on public health.

Bronchopneumonia with interstitial pneumonia in feedlot cattle: Epidemiologic characteristics of affected animals

Bronchopneumonia with interstitial pneumonia (BIP) of feedlot cattle is characterized by gross and histologic lesions of cranioventral bronchopneumonia (BP) and caudodorsal interstitial pneumonia. This study described the characteristics and frequency of BIP in western Canadian feedlot cattle and identified epidemiologic differences between BIP and either BP or acute interstitial pneumonia (AIP). The study of 9909 deaths on 4 western Canadian feedlots included 1105 BIP, 1729 BP, and 878 AIP cases. A population of 55 cases with gross, histopathology, and microbiology data was used to validate the primary data set. BIP was the second most common reason for death (or euthanasia) from respiratory disease (1105/9909 cases), and the observed frequency was twice what was expected from random concurrence of BP and AIP. Based on logistic regression models, epidemiologic characteristics of BIP were comparable to those of BP, although BIP cases were more chronic with more instances of clinical illness prior to death. BIP was epidemiologically distinct from AIP. Specifically, BIP more frequently affected steers than heifers, deaths occurred earlier in the feeding period at lower body weights and lower daily weight gains, and BIP cases had longer durations from the first clinical illness to death and more separate instances of clinical illness prior to death. Furthermore, death from BIP mainly occurred in winter and fall, while death from AIP was most frequent in summer. These findings define BIP as a unique condition of feedlot cattle and suggest that chronic BP may promote the development of fatal interstitial lung disease in at-risk cattle.

Respiratory depression driven by membrane damage as a mechanism for linalool to inhibit Pseudomonas lundensis and its preservation potential for beef

AIMS

This study aimed to investigate the mechanism of linalool against Pseudomonas lundensis and its application on beef.

METHODS AND RESULTS

Field emission scanning electron microscopy found that linalool exerted antibacterial activity with a minimum inhibitory concentration (MIC) of 1.5 ml l-1 by disrupting cell structure. Loss of cell membrane integrity was monitored due to leakage of nucleic acids and K+. In addition, respiratory depression appeared in Ps. lundensis based on inhibition of enzyme activities including hexokinase (HK), glucose 6-phosphate dehydrogenase (G6PDH), phosphofructokinase (PFK), pyruvate kinase (PK), pyruvate dehydrogenase (PDH), citrate synthase (CS), succinate dehydrogenase (SDH), and malate dehydrogenase (MDH). Subsequently, energy limitation also occurred according to the decrease in ATP content and ATPase activity. Molecular docking confirmed that linalool can combine with enzymes in cell wall (ddlB) and energy synthesis (AtpD) pathways to exert antibacterial effect. Of note, linalool has advantages for beef preservation by delaying quality changes including pH, total volatile basic nitrogen (TVB-N) and total viable count (TVC).

CONCLUSIONS

Linalool has significant inhibitory effect on Ps. lundensis, and respiratory depression driven by membrane damage is the main inhibitory mechanism.

Consumer preferences for the color of unprocessed animal foods

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.

Robot Technology for Pork and Beef Meat Slaughtering Process: A Review

Recently, many slaughterhouses have begun to introduce automation and quality evaluation sensing equipment to the slaughter processing line to overcome insufficient human resources, improve the efficiency of the slaughter process, and standardize meat quality. Various processing instruments and sensing technologies may be used depending on the livestock to be slaughtered, but a standardized process design for a smart slaughterhouse remains to be established. Slaughterhouses are becoming more industrialized, leveraging data collection and analysis to drive growth and increase production. Therefore, slaughterhouse automation is essential for meeting production demand, and an optimized design suitable for the size of each company is required to maximize economical equipment and systems. We introduce robot technology used in the slaughterhouse and detail the visceral laparotomy, carcass preprocessing, and deboning robot technology. In this study, we examine slaughterhouse automation equipment and technologies, focusing on optimizing the processing lines, the direction of application, and the hygiene of robot technique. We hope this review will provide insight into slaughterhouse automation for decision making in the slaughter industry.

Effects of Pulsed Pressure Curing on Beef Quality

The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds. Curing methods include the following four treatments: (1) control group 1-static curing (SC); (2) control group 2-vacuum curing (VC); (3) control group 3-pressurized curing (PC); and (4) treatment group-pulsed pressure curing (PPC). The acquired results revealed that pulsed pressure curing significantly boosts the curing efficiency and moisture content, decreases cooking loss in beef, brightens meat color, and enhances texture compared to static curing, vacuum curing, and pressurized curing. Additionally, centrifugal losses were not impaired, and sensory findings revealed that PPC significantly improved the saltiness of beef. TPA results showed that the springiness and cohesiveness of PPC were greatly increased, and hardness and chewiness were significantly reduced. Moreover, PPC significantly reduced the content of 1-octen-3-ol and 1-hexanol. Scanning electron microscopy (SEM) images documented that pulsed pressure curing can effectively increase the tenderness of beef. This study demonstrates that processed meat product efficiency and sensory attributes should be taken into account when selecting a curing technique, and the PPC technique has an advantage in both areas.

Case study: effects of low-stress weaning on calf growth performance and carcass characteristics

The objective of this study was to compare the influence of two low-stress weaning methods with conventional weaning on post-weaning performance and carcass characteristics of beef steers. Single-sourced steer calves (n = 89) were stratified by body weight (BW) and dam age into three groups in a completely randomized design (n = 29 or 30 steers/treatment): ABRUPT (calves isolated from dams on the day of weaning), FENCE (calves separated from dams via a fence for 7 d prior to completely weaning), and NOSE (nose-flap inserted and calves remained with dams for 7 d prior to completely weaning). At day +7 post-weaning, calves were transported to a commercial feedlot where they received standard step-up and finishing rations typical for a Northern Plains feedlot. BWs were recorded in study day -7 (PreTreat), 0 (Weaning), 7 (PostWean), 26 (Receiving), 175 (Ultrasound), and 238 or 268 (Final), and average daily gains (ADG) were calculated for each time period. Blood samples were collected via coccygeal venipuncture at d -7 (PreTreat), 0 (Weaning), and +7 (PostWean) from a subsample of calves (n = 10 per treatment) and analyzed for haptoglobin (acute-phase stress protein) concentrations using a bovine haptoglobin ELISA kit. On day 175, ultrasound fat thickness and intramuscular fat were determined and utilized to project marketing dates when steers reached 1.27 cm of backfat (day 238 or 268). Carcass measurements were recorded at the time of harvest. The weaning method interacted (P < 0.01) with a time period for ADG and BW. Calf ADG was greater (P < 0.01) in the NOSE treatment during PreTreat to Weaning than ABRUPT or FENCE. In the Weaning to PostWean period, the FENCE calves had greater (P < 0.01) ADG than ABRUPT and NOSE. During the Postwean to Receiving period ADG was greater (P < 0.04) for ABRUPT compared to FENCE and NOSE. Calf ADG was similar (P > 0.05) among treatments for the remainder of the feeding period. Calf BW did not differ among treatments (P > 0.05) at all times of weighing. Haptoglobin was undetectable in all samples except two samples collected on day -7. The weaning method did not influence (P > 0.05) carcass measurements. Collectively these data suggest low-stress weaning methods do not significantly improve post-weaning growth performance or carcass characteristics compared to using conventional methods despite minor, short-term alterations in ADG during the weaning period.

Patterned Biolayers of Protein Antigens for Label-Free Biosensing in Cow Milk Allergy

This paper focuses on creating one-dimensional diffractive grooved structures of antigen proteins on glass substrates for the label-free detection of antibodies to dairy allergens. In particular, the fabrication of protein structures is carried out by combining microcontact printing with physisorption, imines coupling, and thiol-ene click chemistry. The work first sets up these patterning methods and discusses and compares the main aspects involved in them (structure, biolayer thickness, functionality, stability). Homogeneous periodic submicron structures of proteins are created and characterized by diffractive measurements, AFM, FESEM, and fluorescence scanning. Then, this patterning method is applied to proteins involved in cow milk allergy, and the resulting structures are implemented as optical transducers to sense specific immunoglobulins G. In particular, gratings of bovine serum albumin, casein, and β-lactoglobulin are created and assessed, reaching limits of detection in the range of 30-45 ng·mL^-1 of unlabeled antibodies by diffractive biosensing.

Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties

In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. PEF treatment was conducted with electric field strengths between 0.5 and 2.0 kV/cm. The pulse width and pulse number were fixed as 30 μs and 100 pulses, respectively. The impedance spectrum of PEF-treated beef indicated that PEF treatments induced structural changes in beef muscle, and the degree of the structural changes was dependent on the strength of the electric field. Cutting force, hardness, and chewiness were significantly decreased at 2.0 kV/cm (35, 37, and 34%, respectively) (p < 0.05). Troponin-T was more degraded by PEF treatment at 2.0 kV/cm intensity (being degraded by 90%). The fresh quality factors such as color and lipid oxidation were retained under a certain level of PEF intensity (1.0 kV/cm). These findings suggest that PEF treatment could tenderize beef texture while retaining its fresh quality.