Source tracking of Escherichia coli O157:H7 and Salmonella contamination in the lairage environment at commercial U.S. beef processing plants and identification of an effective intervention

Transportation from the feedlot and lairage at the processing plant have been identified as potential sources of Escherichia coli O157:H7 and Salmonella hide contamination. The objective of this study was to perform a comprehensive tracking analysis of E. coli O157:H7 and Salmonella associated with beef cattle from the feedlot through processing. Cattle (n = 581) were sampled in a feedlot, then transported in multiple lots to three commercial, fed beef processing plants in the United States, where they were sampled again. Samples were collected from the tractor trailers prior to loading cattle and from the lairage environment spaces prior to entry of the study cattle. Pathogen prevalence on cattle hides increased on every lot of cattle between exiting the feedlot and beginning processing. Prior to loading cattle, E. coli O157:H7 was found in 9 (64%) of 14 tractor trailers. E. coli O157:H7 was detected in over 60% of the samples from each lairage environment area, while Salmonella was detected in over 70% of the samples from each lairage environment area. E. coli O157:H7 and Salmonella isolates (n = 3,645) were analyzed using pulsed-field gel electrophoresis. The results of the pulsed-field gel electrophoresis tracking indicate that the transfer of bacteria onto cattle hides that occurs in the lairage environments of U.S beef processing plants accounts for a larger proportion of the hide and carcass contamination than does the initial bacterial population found on the cattle exiting the feedlot. Finally, the results of this study indicate that hide wash cabinets are effective in removing contamination derived from the lairage environment.

Prevalence and characterization of Salmonella in bovine lymph nodes potentially destined for use in ground beef

A potential source of pathogenic bacteria in ground beef is the lymphatic system, specifically the lymph nodes. Bacteria have been isolated from the lymph nodes of cattle at slaughter; however, most studies have dealt with mesenteric lymph nodes, which are not normally incorporated into ground beef. The objective of the current study was to determine the prevalence and multidrug-resistance status of Salmonella in bovine lymph nodes associated with lean and fat trimmings that might be utilized in ground beef production. Bovine lymph nodes (n = 1,140) were collected from commercial beef processing plants. Half of the lymph nodes sampled were obtained from cull cow and bull processing plants, and the remainder were obtained from fed beef processing plants. Lymph nodes located in chuck and flank adipose tissue were collected for this study. Salmonella prevalence in the lymph node samples was low, with an overall prevalence of 1.6% and a 95% confidence interval of 0.85 to 2.3%. Lymph nodes from cull cattle carcasses had a higher prevalence of Salmonella than did those from fed cattle carcasses. Lymph nodes from the flanks of cow and bull carcasses had the highest prevalence at 3.86%, whereas lymph nodes from the chuck region of fed cattle carcasses had the lowest prevalence at 0.35%. Three of the 18 Salmonella-positive lymph node samples contained multidrug-resistant Salmonella, and all 3 samples were from cull cattle.

Odorant production and persistence of Escherichia coli in manure slurries from cattle fed zero, twenty, forty, or sixty percent wet distillers grains with solubles

Corn ethanol production removes starch and concentrates the remaining nutrients, including CP and minerals. When wet distillers grains with solubles (WDGS) are fed to cattle in place of corn, CP and minerals often exceed dietary needs. This may increase N emission, P run-off, and odor production. These variables are evaluated in this study. Crossbred steers (n = 160; 434 +/- 8 kg) were assigned in a completely randomized block design to 9 x 9 m pens with concrete floor (10 animals/pen; 4 pens/treatment). Steers were fed a finishing diet that contained 0, 20, 40, or 60% WDGS on a DM basis, and provided 13.3, 15.5, 20.6, or 24.9% CP, respectively. Two kilograms of manure slurry (14 to 23% DM) were collected from each pen monthly (Aug. 20, Sep. 24, and Oct. 22). Samples were analyzed immediately for odorants, DM, pH, NH(3), total alcohol, l-lactate, and concentrations of generic Escherichia coli. After incubation of the samples at 22 degrees C for 2, 4, 7, 10, 15, 21, and 28 d, samples were analyzed for methane production in addition to the above characteristics. Before incubation, NH(3), H(2)S, indole, phenol, isovalerate, isobutyrate, and acetate increased (P < 0.01) with increasing amounts of WDGS in the diet. Other odorants, including skatole, caproate, valerate, butyrate, and propionate, were greater (P < 0.01) in manure slurries from cattle fed 20 or 40% WDGS, compared to 0% WDGS. The l-lactate was greater (P < 0.01) in slurries from cattle fed 0% WDGS (447 mu mol/g of DM) compared with the other treatment slurries (14 to 15 mu mol/g of DM). After incubation, l-lactate contributed to lowered slurry pH (6.3, 7.1, 7.6, and 8.2, respectively, for 0, 20, 40, and 60% WDGS), which inhibited microbial fermentation, E. coli persistence, and methane production. Because of the favorable, more neutral pH in the 40 and 60% WDGS slurries, many of the odorant compounds were rapidly converted to methane during a 28-d static incubation. Escherichia coli O157:H7 inoculated into subsamples of the manure slurries exhibited behavior similar to that of naturally present generic E. coli, surviving in greater numbers longer (P < 0.05) in 20 and 40% WDGS slurries than in 0% WDGS. These data indicate feeding WDGS can increase odorants in manure slurries and extend the persistence of E. coli.

Identification of genetic markers for fat deposition and meat tenderness on bovine chromosome 5: development of a low-density single nucleotide polymorphism map

As genetic markers, SNP are well suited for the development of genetic tests for production traits in livestock. They are stable through many generations and can provide direct assessment of individual animal's genetic merit if they are in linkage disequilibrium and phase with functional genetic variation. Bovine chromosome 5 has been shown to harbor genetic variation affecting production traits in multiple cattle populations; thus, this chromosome was targeted for SNP-based marker development and subsequent association analysis with carcass and growth phenotypes. Discovery of SNP was performed in a panel of 16 sires representing two sires from each of seven beef breeds and two Holstein sires by PCR amplification and sequencing using primers designed from genomic sequence obtained by low-coverage sequencing of bacterial artificial chromosome (BAC) clones. From 550 SNP, 296 (54%) were tentatively identified as having a minor allele frequency >10%. Forty-five SNP derived from 15 BAC were chosen based on minor allele frequency and were genotyped in 564 steers and their sires. Production and carcass data were collected on the steers as a part of the Germplasm Evaluation (GPE), Cycle VII Project at the U.S. Meat Animal Research Center (Clay Center, NE), which involves of the evaluation of sires from seven of the most popular U.S. breeds. Haplotypes based on seven SNP derived from a BAC containing the bovine genes HEM1 and PDE1B were associated with traits related to carcass fat. Steers homozygous for the major haplotype had 0.15 +/- 0.04 cm less subcutaneous fat, 0.57 +/- 0.18 kg less rib fat, 0.18 +/- 0.07 lower yield grade, 1.11 +/- 0.35% less predicted fat yield, and 0.79 +/- 0.3% greater predicted retail product yield than heterozygotes. The frequency of the major haplotype was 0.70 in the steers, and it ranged from 0.44 (Limousin) to 0.98 (Simmental and Gelbvieh) in a panel consisting of an average of 20 purebred sires from each of the seven breeds. A second set of haplotypes based on four SNP derived from a BAC containing the genes NOL1 and CHD4 was associated with Warner-Bratzler shear force. Steers homozygous for the major haplotype had 0.27 +/- 0.11 kg greater shear force than those heterozygous for the major haplotype and one of two minor haplotypes. The frequency of the major haplotype was 0.59 in the steers and ranged from 0.27 (Hereford) to approximately 0.95 (Angus and Red Angus) in the panel of purebred sires. These results demonstrate the feasibility of targeting QTL regions for SNP-based marker development and that a low level of coverage can identify markers associated with phenotypic traits.

A new single nucleotide polymorphism in CAPN1 extends the current tenderness marker test to include cattle of Bos indicus, Bos taurus, and crossbred descent

The three objectives of this study were to 1) test for the existence of beef tenderness markers in the CAPN1 gene segregating in Brahman cattle; 2) test existing CAPN1 tenderness markers in indicus-influenced crossbred cattle; and 3) produce a revised marker system for use in cattle of all subspecies backgrounds. Previously, two SNP in the CAPN1 gene have been described that could be used to guide selection in Bos taurus cattle (designated Markers 316 and 530), but neither marker segregates at high frequency in Brahman cattle. In this study, we examined three additional SNP in CAPN1 to determine whether variation in this gene could be associated with tenderness in a large, multisire American Brahman population. One marker (termed 4751) was associated with shear force on postmortem d 7 (P < 0.01), 14 (P = 0.015), and 21 (P < 0.001) in this population, demonstrating that genetic variation important for tenderness segregates in Bos indicus cattle at or near CAPN1. Marker 4751 also was associated with shear force (P < 0.01) in the same large, multisire population of cattle of strictly Bos taurus descent that was used to develop the previously reported SNP (referred to as the Germplasm Evaluation [GPE] Cycle 7 population), indicating the possibility that one marker could have wide applicability in cattle of all subspecies backgrounds. To test this hypothesis, Marker 4751 was tested in a third large, multisire cattle population of crossbred subspecies descent (including sire breeds of Brangus, Beefmaster, Bonsmara, Romosinuano, Hereford, and Angus referred to as the GPE Cycle 8 population). The highly significant association of Marker 4751 with shear force in this population (P < 0.001) confirms the usefulness of Marker 4751 in cattle of all subspecies backgrounds, including Bos taurus, Bos indicus, and crossbred descent. This wide applicability adds substantial value over previously released Markers 316 and 530. However, Marker 316, which had previously been shown to be associated with tenderness in the GPE Cycle 7 population, also was highly associated with shear force in the GPE Cycle 8 animals (P < 0.001). Thus, Marker 316 may continue to be useful in a variety of populations with a high percentage of Bos taurus backgrounds. An optimal marker strategy for CAPN1 in many cases will be to use both Markers 316 and 4751.

Assessing the association of single nucleotide polymorphisms at the thyroglobulin gene with carcass traits in beef cattle

The objective of this study was to assess the association of SNP in the thyroglobulin gene, including a previously reported marker in current industry use, with marbling score in beef cattle. Three populations, designated GPE6, GPE7, and GPE8, were studied. The GPE6 population sampled breeds that could be used as alternative germplasm sources in beef cattle production, including Wagyu, Swedish Red and White, Friesian, and Norwegian Red. The GPE7 population sampled 7 popular beef cattle breeds used in temperate climates of the United States: Angus, Charolais, Gelbvieh, Hereford, Limousin, Red Angus, and Simmental. The GPE8 population sampled Bos indicus-influenced breeds used in subtropical regions of the country and subtropical and tropical regions of the world, including Beefmaster, Bonsmara, Brangus, and Romosinuano. Evaluation of 6 SNP in the thyroglobulin gene, including 5 newly described variations, showed no association (P > 0.10) with marbling score in these populations, except a tendency (P < 0.10) for an association with the previously described marker in GPE6. Closer examination of the GPE6 data revealed that the source of the tendency was an association (P < 0.02) with marbling in animals of Wagyu inheritance. Animals having Wagyu background and inheriting the TT genotype had a greater marbling score (599 +/- 20) than those inheriting the CC (540 +/- 10) or the CT (541 +/- 11) genotype. No association was detected with any other carcass trait for this marker in the 3 populations. Furthermore, none of the 5 newly described markers in the gene displayed an association with marbling score. The data indicate that markers at the thyroglobulin gene may be a useful predictor of marbling performance for producers raising Wagyu-based cattle. Although associations with marbling score in the remaining populations were not large or significant, the TT genotype had the numerically greatest marbling score in each population.

Microbiological characterization of lamb carcasses at commercial processing plants in the United States

Although the United States produces 203 million lb (ca. 92.1 kg) of domestic lamb and mutton each year, thorough studies of the microbiological safety during lamb processing are lacking. To address this missing information, a total of 2,548 sponge samples from pelts, preevisceration carcasses, and postintervention carcasses were collected from multiple large commercial lamb processing plants to determine aerobic plate counts, the prevalences of Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Salmonella. The averages of the aerobic plate counts from pelts, the preevisceration carcasses, and the postintervention carcasses were 6.3, 4.4, and 2.4 log CFU/100 cm2, respectively. The prevalences of E. coli O157:H7 from the pelts, the preevisceration carcasses, and the postintervention carcasses were 12.8, 1.6, and 2.9%, respectively. The average Salmonella prevalences were 14.4, 4.3, and 1.8% for pelts, preevisceration carcasses, and postintervention carcasses, respectively. The most frequently identified Salmonella serotype was Heidelberg. The prevalences of non-O157 STEC from pelts, preevisceration carcasses, and postintervention carcasses averaged 86.2, 78.6, and 81.6%, respectively. A total of 488 non-O157 S0TEC strains were isolated from postintervention carcasses. Sixty-nine different serotypes of non-O157 STEC were identified. The most frequently detected serotypes were O91:H14 (40.8%), followed by O5:H19 (18.4%). A small number of STEC serotypes associated with severe human illness were isolated from postintervention carcasses. These were serotypes O76:H19, O128:H2 (0.8%), O146:H8 (2.1%), ) O146:H21, O163:H19, and O174:H8 (1.3%). The results of this study establish a baseline for microbiological quality and prevalences of Salmonella, E. coli O157:H7, and STEC in U.S. lamb processing plants.

Comparison of the molecular genotypes of Escherichia coli O157:H7 from the hides of beef cattle in different regions of North America

Cattle hides become contaminated with Escherichia coli O157:H7 via pathogen transmission in the feedlot, during transport, and while in the lairage environment at the processing facility, and the bacteria can be transferred to beef carcasses during processing. Several studies have shown that E. coli O157:H7 strains possessing indistinguishable restriction digest patterns (RDPs) can be isolated from distant locations. Most of these studies, however, examined RDPs from strains isolated within a single region of the United States or Canada. The experiment described in the present study was designed to identify the molecular genotypes of E. coli O157:H7 isolates from beef cattle hides in nine major cattle-producing regions of North America. Prevalence for E. coli O157:H7 in beef cattle hide samples ranged from 9 to 85%. Pulsed-field gel electrophoresis (PFGE) analysis of XbaI-digested genomic DNA from 1,193 E. coli O157:H7 isolates resulted in 277 unique RDPs. Of the 277 unique XbaI RDPs, 54 contained isolates collected from multiple regions. After two subsequent rounds of PFGE analysis (BlnI and SpeI), there were still many isolates (n = 154) that could not be distinguished from others, even though they were collected from different regions separated by large geographical distances. On multiple occasions, strains isolated from cattle hides in Canada had RDPs that were indistinguishable after three enzyme digestions from cattle hide isolates collected in Kansas and Nebraska. This information clearly shows that strains with indistinguishable RDPs originate from multiple sources that can be separated by large distances and that this should be taken into account when the source tracking of isolates is based on PFGE.

Across-breed adjustment factors for expected progeny differences for carcass traits1

Adjustment factors to allow comparison of EPD from several breed associations for birth, weaning, and yearling weights have been available for more than 10 yr. This paper describes steps to calculate adjustment factors for EPD for 4 carcass traits: marbling score, fat thickness, ribeye area, and retail product percentage. The required information is the same as for the weight traits: 1) breed of sire solutions based on measurements on progeny at the US Meat Animal Research Center (USMARC) that have sires with breed association EPD, 2) mean EPD of sires weighted by number of progeny at USMARC (USMARC progeny not included in breed association EPD), and 3) mean EPD of nonparents from breed associations (defined as animals born 2 yr prior to calculation of EPD). Records at USM-ARC are adjusted to 100% heterozygosity because the purpose of the adjustment factors is to allow prediction of performance of progeny of sires mated to other breeds of dam. A critical step is to adjust breed of sire solutions, which are based on an earlier sample of sires, to the equivalent of a sample from a more recent nonparent group using the difference between mean EPD from information sources 2) and 3). The difference is multiplied by the coefficient of regression of USMARC progeny on EPD of their sires. With weight traits, these coefficients are not greatly different from unity. With the carcass traits, 2 sets of coefficients can be used depending on whether the EPD are based on carcass or ultrasound measurements. The regression coefficients also reflect differences in conditions for USMARC progeny (all steers) and factors associated with breed association EPD. Only for marbling score and ribeye area were any estimates of the regression coefficients near unity. For other traits, the coefficients ranged from 1.65 to 2.82. The solutions for breed of sire, differences in mean EPD, and regression coefficients are then used to calculate adjustment factors for EPD of 11 breeds including the arbitrary base breed, Angus.

Beef longissimus slice shear force measurement among steak locations and institutions

The objectives of this study were 1) to determine which longissimus thoracis et lumborum steaks were appropriate for slice shear force measurement and 2) to determine the among and within institution variation in LM slice shear force values of 6 institutions after they received expert training on the procedure and a standard kit of equipment. In experiment 1, longissimus thoracis et lumborum muscles were obtained from the left sides of 50 US Select carcasses. Thirteen longissimus thoracis and 12 longissimus lumborum steaks were cut 2.54 cm thick from each muscle. Slice shear force was measured on each steak. Mean slice shear force among steak locations (1 to 25) ranged from 19.7 to 27.3 kg. Repeatability of slice shear force (based on variance) among steak locations ranged from 0.71 to 0.96. In experiment 2, the longissimus thoracis et lumborum were obtained from the left sides of 154 US Select beef carcasses. Eight 2.54-cm-thick steaks were obtained from the caudal end of each frozen longissimus thoracis, and six 2.54-cm-thick steaks were obtained from the cranial end of each frozen longissimus lumborum. Seven pairs of consecutive steaks were assigned for measurement of slice shear force. Seven institutions were assigned to steak pairs within each carcass using a randomized complete block design, such that each institution was assigned to each steak pair 22 times. Repeatability estimates for slice shear force for the 7 institutions were 0.89, 0.83, 0.91, 0.90, 0.89, 0.76, and 0.89, respectively, for institutions 1 to 7. Mean slice shear force values were least (P <0.05) for institutions 3 (22.7 kg) and 7 (22.3 kg) and were greatest (P <0.05) for institutions 5 (27.3 kg) and 6 (27.6 kg). Institutions with greater mean slice shear force (institutions 5 and 6) used cooking methods that required more (P <0.05) time (32.0 and 36.9 min vs. 5.5 to 11.8 min) to reach the end point temperature (71 degrees C) and resulted in greater (P <0.05) cooking loss (both 26.6% vs. 14.4 to 24.1%). Differences among institutions in the repeatability of slice shear force were partially attributable to differences among institutions in the consistency of steak thawing and cooking procedures. These results emphasize the importance of sample location within the muscle and cooking method in the measurement of tenderness and indicate that with proper training and application of the protocol, slice shear force is a highly repeatable (R approximately 0.90) measure of beef LM tenderness.

Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter

Harborage of Escherichia coli O157:H7 and Salmonella on animal hides at slaughter is the main source of beef carcass contamination during processing. Given this finding, interventions have been designed and implemented to target the hides of cattle following entry into beef processing plants. Previous interventions targeting hides have not been suitable for all beef processing plants because of cost and space restrictions. In this study, a hide wash cabinet was evaluated to determine whether it was more amenable to widespread use in the beef processing industry, especially for small and medium-size plants. Overall, 101 (35.1%) of 288 beef cattle hides sampled before entry into the hide wash cabinet harbored E. coli O157:H7 at or above the limit of detection (40 CFU/100 cm2). After passage through the hide wash cabinet, only 38 (13.2%) of 288 hides had E. coli O157:H7 levels > or =40 CFU/100 cm2. Before the hide wash cabinet, 50 (17%) of 288 hides harbored E. coli O157:H7 at levels above 100 CFU/100 cm2, with one sample as high as 20,000 CFU/100 cm2. In contrast, only 14 (5%) of 288 hides had E. coli O157:H7 levels above 100 CFU/100 cm2 after hide washing, with the highest being 2000 CFU/100 cm2. These same trends also were found for Salmonella before and after hide washing. These results indicate that the hide wash cabinet described in this study was effective and should provide small and medium-size processing plants with an affordable hide wash intervention strategy.

Interventions to reduce/eliminate Escherichia coli O157:H7 in ground beef

The Escherichia coli O157:H7 (E. coli O157:H7) outbreak in the Northwestern United States ushered in an era that has dramatically changed the way beef processors in the United States convert live cattle into meat. Unprecedented cooperation among the beef processors and massive investment in research by the US government and the beef industry have resulted in an acceptable level of control of E. coli O157:H7 in ground beef. The evidence to support the progress in control of E. coli O157:H7 is the CDC data for reduction in human illness as well as the dramatic reduction in the number of E. coli O157:H7-positive samples in USDA-FSIS ground beef monitoring. This manuscript highlights some of the recent findings from our laboratory on the control of E. coli O157:H7 in ground beef. We have also summarized the key events/decisions/milestones that have contributed to the control of E. coli O157:H7 in ground beef in the United States. While there is much to be done to bring E. coli O157:H7 under complete control in the beef sector of the food industry, E. coli O157:H7 also is becoming a major issue in the fresh vegetable sector, as evidenced by the 2006 outbreaks in the United States. We have discussed how the fresh vegetable industry can benefit from the beef industry's experience to expedite the control of E. coli O157:H7 in their products.

Transportation and lairage environment effects on prevalence, numbers, and diversity of Escherichia coli O157:H7 on hides and carcasses of beef cattle at processing

Hide has been established as the main source of carcass contamination during cattle processing; therefore, it is crucial to minimize the amount of Escherichia coli O157:H7 on cattle hides before slaughter. Several potential sources of E. coli O157: H7 are encountered during transportation and in the lairage environment at beef-processing facilities that could increase the prevalence and numbers of E. coli O157:H7 on the hides of cattle. On three separate occasions, samples were obtained from cattle at the feedlot and again after cattle were stunned and exsanguinated at the processing plant (286 total animals). The prevalence of E. coli O157:H7 on hides increased from 50.3 to 94.4% between the time cattle were loaded onto tractor-trailers at the feedlot and the time hides were removed in the processing plant. Before transport, nine animals had E. coli O157:H7 in high numbers (> 0.4 CFU/cm2) on their hides. When sampled at the slaughter facility, the number of animals with high hide numbers had increased to 70. Overall, only 29% of the E. coli O157:H7 isolates collected postharvest (221 of 764) matched pulsed-field gel electrophoresis types collected before transport. The results of this study indicate that transport to and lairage at processing plants can lead to increases in the prevalence and degree of E. coli O157:H7 contamination on hides and the number of E. coli O157:H7 pulsed-field gel electrophoresis types associated with the animals. More study is needed to confirm the mechanism by which additional E. coli O157:H7 strains contaminate cattle hides during transport and lairage and to design interventions to prevent this contamination.

Evaluation in beef cattle of six deoxyribonucleic acid markers developed for dairy traits reveals an osteopontin polymorphism associated with postweaning growth

The objectives of this study were to 1) estimate the allelic frequencies in US beef cattle of 6 DNA markers reported to be associated with variation in dairy production traits; and 2) evaluate the association of these markers with beef production traits. Several genetic markers have been associated with milk yield or composition, including polymorphisms in secreted phosphoprotein 1 (SPP1; also called osteopontin), growth hormone receptor (GHR), casein S1 (CSN1S1), diacylglycerol O-acyltransferase 1 (DGAT1), peroxisome proliferator-activated receptor gamma co-activator-1alpha (PPARGC1A), and ATP-binding cassette subfamily G (white) member 2 (ABCG2). Allelic frequencies for these 6 markers, and their association with 21 phenotypes, were evaluated in 2 crossbred beef cattle populations that sample influential industry sires. Five of 6 markers were segregating in beef cattle populations; the exception was ABCG2. The SPP1 marker was associated with yearling weight (P = 0.025), live weight at slaughter (P = 0.016), postweaning ADG (P = 0.007), and HCW (P = 0.007) in a large, multisire population representing the 7 most populous beef breeds in the United States. Postweaning growth trait associations were confirmed in an independent population of similar construction, including sires from tropically adapted breeds. The SPP1 marker was associated with yearling weight (P = 0.034), live weight at slaughter (P = 0.011), and postweaning ADG (P = 0.015) and showed a trend toward association with HCW (P = 0.083) in this population. Whereas DGAT1, GHR, and CSN1S1 polymorphisms showed association with some traits in individual populations, the lack of consistent predictive merit between populations indicates they may not be suited for beef cattle selection. No significant associations were observed for the PPARGC1A marker and any of 21 recorded traits, indicating this marker had no apparent value in selection for the beef cattle traits tested in these populations. The SPP1 marker had consistent associations and effect sizes (10.5 to 11.5 kg of live weight at slaughter) in both populations, providing strong evidence for utility of the SPP1 marker for postweaning growth in beef cattle.

Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires

Two previously identified single-nucleotide polymorphism markers located within the micromolar calcium-activated neutral protease gene (CAPN1) were evaluated for their association with variation in meat tenderness using one commercial sample of Simmental x Angus crossbred calves and one multibreed, crossbred research herd. The commercial sample included 362 animals sired by 23 registered Simmental bulls bred to unregistered Angus cows and represented current industry animals in which to test the predictive merit of the markers. The second sample was a research herd including 564 steers from the Germplasm Evaluation Cycle VII population at the U.S. Meat Animal Research Center, produced with semen from popular sires of the seven Bos taurus beef breeds with the most registrations in the United States (Angus, Charolais, Gelbvieh, Hereford, Limousin, Red Angus, and Simmental) on Angus, Hereford, and MARC III cows. These animals form a relatively outbred population that constituted a stringent test of the predictive merit of the genetic markers, although small groups were half-sibs. Warner-Bratzler shear force measurements were used to determine tenderness phenotypes for all animals. The populations were genotyped for two markers that predict variation at amino acid positions 316 and 530 of the mu-calpain polypeptide, produced by the CAPN1 gene. Minor allele frequencies for markers 316 and 530 in the commercial sample were 0.17 and 0.37, respectively, and in the Cycle VII animals, were 0.20 and 0.28, respectively. Both markers showed association with shear force in the commercial sample (P = 0.04) and the Cycle VII population (P = 0.02), supporting the hypothesis that they represent potential markers to aid selection for improved meat tenderness in commercial populations of beef cattle in the United States.

Evaluation of Escherichia coli O157:H7 growth media for use in test-and-hold procedures for ground beef processing

Since the mid-1990s, the beef industry has used a process called test and hold, wherein beef trim and ground beef are tested to keep products contaminated with Escherichia coli O157:H7 out of commerce. Current O157:H7 detection methods rely on a threshold level of bacterial growth for detection, which is dependent on the growth medium used. Twelve media were examined for growth and doubling time: buffered peptone water (BPW), SOC (which contains tryptone, yeast extract, KCl, MgCl2, and glucose), buffered peptone water plus SOC (BPW-SOC), Bacto-NZYM, RapidChek E. coli O157:H7 medium, BioControl EHEC8 culture medium, Neogen Reveal for E. coli O157:H7--Eight Hour medium (Neogen Reveal 8), BAX System medium for E. coli O157:H7 (BAX) BAX System medium for E. coli O157:H7 MP (BAX-MP), modified E. coli broth, nutrient medium, and tryptic soy broth (TSB). All media were tested at 37 or 42 degrees C under static or shaking conditions. The eight media with the highest total CFU per milliliter and most rapid doubling times were BPW-SOC, NZYM, RapidChek, EHEC8, Neogen Reveal 8, BAX, BAX-MP, and TSB. The ability of these eight media to enrich E. coli O157:H7 in ground beef was further evaluated through time-course experiments using immunomagnetic separation. Of these media, TSB was the easiest to prepare, had a wide application base, and was the least expensive. In the test-and-hold process, the normal ratio of medium to product is 1:10. In this study, a 1:3 ratio worked as well as a 1:10 ratio. Processors using test-and-hold procedures could use 1 liter of TSB to enrich for E. coli O157:H7 in a 375-g sample instead of the usual 3.375 liters, thus saving reagents, time, and labor while maintaining accuracy.

Effects of calpastatin and μ-calpain markers in beef cattle on tenderness traits1,2

The objective of this study was to assess the association of single nucleotide polymorphisms (SNP) developed at the calpastatin (CAST) and mu-calpain (CAPN1) genes with meat tenderness and palatability traits in populations with diverse genetic backgrounds. Three populations were used in the study. One population consisted of Bos taurus that included crossbred animals derived from Hereford, Angus, Red Angus, Limousin, Charolais, Gelbvieh, and Simmental (GPE7; n = 539). Another population consisted of Bos taurus with Bos indicus influence, including crossbred animals from Hereford, Angus, Brangus, Beefmaster, Bonsmara, and Romosinuano (GPE8; n = 580). The third population was Bos indicus and consisted of purebred Brahman (STARS; n = 444). Traits evaluated were meat tenderness measured as Warner-Bratzler shear force (WBSF; kg) at 14 d postmortem, and traits evaluated by trained sensory panels that included tenderness score, juiciness, and flavor intensity. A SNP at the CAST gene had a significant (P < 0.003) effect on WBSF and tenderness score in the GPE7 and GPE8 populations. Animals inheriting the TT genotype at CAST had meat that was more tender than those inheriting the CC genotype. The marker at the CAPN1 gene was significant (P < 0.03) for tenderness score in GPE7 and GPE8. Animals inheriting the CC genotype at CAPN1 had meat that was more tender than those inheriting the TT genotype. Markers at the CAST and CAPN1 genes were associated with flavor intensity in the GPE8 population. Animals inheriting the CC genotype at CAST and the TT genotype at CAPN1 produced steaks with an intense flavor when compared with the other genotypes. An interaction between CAST and CAPN1 was detected (P < 0.05) for WBSF on GPE8. The statistical significance of the interaction is questionable because of the limited number of observations in some cells. Markers developed at the CAST and CAPN1 genes are suitable for use in identifying animals with the genetic potential to produce meat that is more tender.

Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation1

The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P < 0.05) and rated top sirloin steaks higher for overall like and tenderness when given instructions for grilling (P < 0.05). Budget rotators and variety rotators rated steaks differently among cooking methods (P < 0.05). Correlation and stepwise regression analyses indicated that flavor like was the most highly correlated with overall like, followed by tenderness, flavor amount, and juiciness. Calcium chloride injection had no effect on consumers' likes or dislikes or on tenderness (P < 0.05). For top sirloin steaks, it was likely that preparation played a major role in consumer satisfaction, and beef loyalists benefited the most from providing cooking instructions.

Methods for recovering Escherichia coli O157:H7 from cattle fecal, hide, and carcass samples: sensitivity and improvements

The Meats Research Unit (MRU) methods, developed by MRU scientists of the U.S. Meat Animal Research Center, have been used to study the prevalence of Escherichia coli O157:H7 in cattle carcass, hide, and fecal samples. The sensitivity of these methods for recovery of injured E. coli O157:H7 cells from inoculated and uninoculated samples was determined, and potential improvements to these methods were evaluated. When using the conventional MRU methods, 91% of the pre-evisceration carcass samples tested positive for E. coli O157:H7 when inoculated with 5 to 10 CFU, 100% of hide samples tested positive for E. coli O157:H7 when inoculated with 30 to 50 CFU, and 96% of the fecal samples produced positive results when inoculated with 300 to 400 CFU per 10 g. The addition of a phosphate buffer to the tryptic soy broth enrichment improved recovery of E. coli O157:H7 from feces. Using the modified enrichment, 92% of the samples were identified as positive when inoculated with 10 to 30 CFU per 10 g. Substituting a commercially available wash buffer for the phosphate-buffered saline (PBS) plus Tween 20 wash buffer during immunomagnetic separation of hide samples improved recovery of the target organism at lower inoculum concentrations. When comparing uninoculated samples, substituting a PBS buffer plus a zwitterionic detergent for PBS plus Tween 20 also had a positive effect on recovery of E. coli O157:H7 from hide samples. Data presented here indicate that the MRU methods are highly effective at recovering injured E. coli O157:H7 from fecal, hide, and beef carcass samples; however, modifications can be added to increase the sensitivity.

Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter

The hides of cattle are the primary source of pathogens such as Escherichia coli O157:H7 that contaminate preevisceration carcasses during commercial beef processing. A number of interventions that reduce hide contamination and subsequent carcass contamination are currently being developed. The objective of this study was to determine the efficacy of ozonated and electrolyzed oxidizing (EO) waters to decontaminate beef hides and to compare these treatments with similar washing in water without the active antimicrobial compounds. Cattle hides draped over barrels were used as the model system. Ozonated water (2 ppm) was applied at 4,800 kPa (700 lb in2) and 15 degrees C for 10 s. Alkaline EO water and acidic EO water were sequentially applied at 60 degrees C for 10 s at 4,800 and 1,700 kPa (250 lb in2), respectively. Treatment using ozonated water reduced hide aerobic plate counts by 2.1 log CFU/100 cm2 and reduced Enterobacteriaceae counts by 3.4 log CFU/100 cm2. EO water treatment reduced aerobic plate counts by 3.5 log CFU/100 cm2 and reduced Enterobacteriaceae counts by 4.3 log CFU/100 cm2. Water controls that matched the wash conditions of the ozonated and EO treatments reduced aerobic plate counts by only 0.5 and 1.0 log CFU/100 cm2, respectively, and each reduced Enterobacteriaceae counts by 0.9 log CFU/100 cm2. The prevalence of E. coli O157 on hides was reduced from 89 to 31% following treatment with ozonated water and from 82 to 35% following EO water treatment. Control wash treatments had no significant effect on the prevalence of E. coli O157:H7. These results demonstrate that ozonated and EO waters can be used to decontaminate hides during processing and may be viable treatments for significantly reducing pathogen loads on beef hides, thereby reducing pathogens on beef carcasses.

Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality

Low-dose, low-penetration electron beam (E-beam) irradiation was evaluated for potential use as an antimicrobial intervention on beef carcasses during processing. The objectives of this study were (i) to assess the efficacy of E-beam irradiation to reduce concentrations of Escherichia coli O157:H7 on a large beef surface and (ii) to evaluate the effect of the treatment on the sensory properties of the product. A 1-kGy dose of E-beam radiation reduced E. coli O157:H7 inoculated onto sections of cutaneous trunci at least 4 log CFU/cm2. In assessing organoleptic impact, flank steak was used as the model muscle. Flank steaks with various levels of penetration by radiation (5, 10, 25, 50, and 75%) were evaluated. None of the flank steak sensory attributes were affected (P > 0.05) by any penetration treatment. Ground beef formulations consisting of 100, 50, 25, 10, 5, and 0% surface-irradiated beef were tested. A trained sensory panel did not detect any difference between the control (0%) and either the 5 or 10% treatments. These results suggest that if chilled carcasses were subjected to low-dose E-beam irradiation, aroma and flavor of ground beef would not be impacted. The data presented here indicate that low-dose, low-penetration E-beam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks1

An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P < or = 0.004) tenderness, juiciness, and flavor like scores than high Select. Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P < or = 0.020). Steaks braised by customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P < or = 0.026). Overall like and flavor amount ratings were least (P < 0.05) for steaks that were marinated and cooked to "medium and less" degree of doneness (marination x degree of doneness; P < or = 0.014). Braised steaks received among the highest values for overall like, tenderness, juiciness, flavor like, and flavor amount when cooked to "medium and less" or "medium well and more" (cooking method x degree of doneness; P < or = 0.008). Correlation and stepwise regression analysis indicated that flavor like was pivotal in customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits

Carcass (n = 568) and longissimus thoracis palatability (n = 460) traits from F1 steers obtained from mating Hereford (H), Angus (A), and U.S. Meat Animal Research Center (MARC) III cows to H, A, Norwegian Red (NR), Swedish Red and White (RW), Friesian (F), or Wagyu (W) sires were compared. Data were adjusted to constant age (471 d), carcass weight (356 kg), fat thickness (1.0 cm), percentage of fat trim (24%), and marbling (Small35) end points. For Warner-Bratzler shear force and trained sensory panel traits, data were obtained on longissimus thoracis steaks stored at 2 degrees C for 14 d postmortem. The following comparisons were from the age-constant end point. Carcasses from H- and A-sired steers (377 and 374 kg, respectively) were the heaviest (P < 0.05) and carcasses from W-sired steers (334 kg) were the lightest (P < 0.05). A greater (P < 0.05) percentage of carcasses from A- and W-sired steers graded USDA Choice (88 and 85%, respectively) than carcasses from other sire breeds (52 to 71%). Adjusted fat thickness for carcasses from A-sired steers (1.3 cm) was highest (P < 0.05), followed by H-sired steers (1.1 cm) and W- and F-sired steers (0.9 cm); NR- and RW-sired steers (0.8 cm) had the lowest (P < 0.05) adjusted fat thickness. Longissimus thoracis area was not different (P > 0.05) among sire breeds (mean = 80.6 cm2). Carcass yield of boneless, totally trimmed retail product was least (P < 0.05) for A-sired steers (60.1%), intermediate for H-sired steers (61.5%), and similar (P > 0.05) for all other sire breeds (62.5 to 62.8%). Longissimus thoracis steaks from carcasses of A- (3.7 kg) and W-sired (3.7 kg) steers had lower (P < 0.05) shear force values than longissimus thoracis steaks from other sire breeds (4.1 to 4.2 kg). Trained sensory panel tenderness, juiciness, or beef flavor intensity ratings for longissimus thoracis steaks did not differ (P > 0.05) among the sire breeds. Sire breed comparisons were affected by adjusting data to other end points. Heritability estimates for various carcass, yield, and palatability traits ranged from very low (h2 = 0.06 for percentage of kidney, pelvic, and heart fat) to relatively high (h2 = 0.71 for percentage of retail product yield). Relative to the other sire breeds, W-sired steers had the highest percentage of USDA Choice, Yield grade 1 and 2 carcasses, but their carcasses were the lightest.

Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products

Acidified sodium chlorite (ASC) spray was evaluated at decreased dosages and application rates to determine its efficacy for reducing bacterial contamination on boneless beef trimmings used for production of raw ground beef products while maintaining desirable consumer qualities in the finished ground beef products. Two different applications of ASC (600 ppm applied at a rate of 1.3 oz/lb and 300 ppm applied at a rate of 1 oz/lb) were used to treat boneless beef trimmings before grinding. The effect of ASC treatment on 50/50 lean beef trimmings was greater than on 90/10 trimmings. ASC at 600 ppm reduced both the aerobic plate counts (APC) and Enterobacteriaceae counts (EBC) by 2.3 log CFU/g on 50/50 trimmings, whereas treatment with 300 ppm ASC reduced APC and EBC of 50/50 trimmings by 1.1 and 0.7 log CFU/g, respectively. Ground beef formulations of 90/10 and 73/27 were produced from the treated boneless beef trim and packaged in chubs and in modified atmosphere packaging. The efficacy of ASC spray treatment to inhibit APC and EBC over the shelf life of each ground beef product was monitored. The APC and EBC in ground beef chubs were reduced by 1.0 to 1.5 log CFU/g until day 20. The APC and EBC for products in modified atmosphere packaging were reduced 1.5 to 3.0 log CFU/g throughout their shelf life. Both decreased dosages of ASC were equally effective on 90/10 lean ground beef, but the 300 ppm ASC treatment was slightly better at reducing the EBC of 73/27 ground beef. The organoleptic qualities (color, odor, and taste) of the ground beef products treated with 300 ppm ASC were found to be superior to those treated with 600 ppm ASC. Our results indicated that decreased dosages of ASC reduce contamination and lengthen the shelf life of ground beef. Furthermore, the 300 ppm ASC treatment reduced bacterial counts while maintaining desirable organoleptic ground beef qualities.

Variation in palatability and biochemical traits within and among eleven beef muscles

The objective of this study was to determine the extent of variation in, and relationships among, biochemical and palatability traits within and among 11 major beef muscles. Longissimus thoracis et lumborum (LD), psoas major (PM), gluteus medius (GM), semimembranosus (SM), adductor (AD), biceps femoris (BF), semitendinosus (ST), rectus femoris (RF), triceps brachii (TB), infraspinatus (IS), and supraspinatus (SS) from one side of 31 Charolais x MARC III steer carcasses were vacuum-packaged, stored at 2 degrees C until 14 d postmortem, and then frozen at -30 degrees C. The 2.54-cm-thick steaks were obtained from two or three locations within muscles in order to assess biochemical traits and Warner-Bratzler shear force, and from near the center for sensory trait evaluation. The PM was most tender and was followed by IS in both shear force and tenderness rating (P < 0.05). The other muscles were not ranked the same by shear force and tenderness rating. The BF had the lowest (P < 0.05) tenderness rating. The PM, GM, and LD had lower (P < 0.05) collagen concentration (2.7 to 4.5 mg/g muscle) than muscles from the chuck and round (5.9 to 9.0 mg/g), except for the AD (4.9 mg/g). Desmin proteolysis was highest (P < 0.05) for BF and LD (60.7 and 60.1% degraded), and was lowest (P < 0.05) for PM (20.2%). The PM, TB, IS, RF, and ST had relatively long sarcomere lengths (> 2.1 microm), whereas the GM had the shortest (P < 0.05) sarcomere length (1.7 microm). Cooking loss was lowest (P < 0.05) for BF (18.7%) and was followed by LD and IS (20.7%); it was highest (P < 0.05) for ST (27.4%). Across all muscles, tenderness rating was highly correlated (r > 0.60) with shear force, connective tissue rating, sarcomere length, and collagen content. Within a muscle, correlations among all traits were generally highest in LD and lowest in AD. Within muscle, location effects were detected (P < 0.05) for shear force (PM, ST, BF, SM, and RF), sarcomere length (PM, ST, BF, LD, SS, IS, SM, and RF), collagen concentration (PM, BF, SS, IS, SM. AD, TB, and RF), desmin degradation (PM, GM, BF, SM, AD, and, RF), and cooking loss (all muscles except SS and AD). There is a large amount of variation within and among muscles for tenderness traits and tenderness-related biochemical traits. These results increase our understanding of the sources of variation in tenderness in different muscles and provide a basis for the development of muscle-specific strategies for improving the quality and value of muscles.