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Sample records for imported turkey meat

  1. Microbiology of Fresh Comminuted Turkey Meat

    Science.gov (United States)

    1976-04-12

    product (23). This procedure provides the turkey state. meat with an inoculum of spoilage organisms as well as Indirect aspects of transmission become...Comminuted turkey, a furtheir-processed product Standard plate counts. coliform plate and most probable number prepared from the dark meat of the fowl...being meat products . The adopted standards for ground and encouraged to try other comminuted meat products such whole cuts of red meats established a

  2. Whole genome QTL mapping for growth, meat quality and breast meat yield traits in turkey

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Crooijmans, R.P.M.A.; Vereijken, J.M.; Groenen, M.

    2011-01-01

    Background The turkey (Meleagris gallopavo) is an important agricultural species and is the second largest contributor to the world's poultry meat production. Demand of turkey meat is increasing very rapidly. Genetic markers linked to genes affecting quantitative traits can increase the selection re

  3. Whole genome QTL mapping for growth, meat quality and breast meat yield traits in turkey

    Directory of Open Access Journals (Sweden)

    Vereijken Addie

    2011-07-01

    Full Text Available Abstract Background The turkey (Meleagris gallopavo is an important agricultural species and is the second largest contributor to the world's poultry meat production. Demand of turkey meat is increasing very rapidly. Genetic markers linked to genes affecting quantitative traits can increase the selection response of animal breeding programs. The use of these molecular markers for the identification of quantitative trait loci, and subsequently fine-mapping of quantitative trait loci regions, allows for pinpointing of genes that underlie such economically important traits. Results The quantitative trait loci analyses of the growth curve, body weight, breast yield and the meat quality traits showed putative quantitative trait loci on 21 of the 27 turkey chromosomes covered by the linkage map. Forty-five quantitative trait loci were detected across all traits and these were found in 29 different regions on 21 chromosomes. Out of the 45 quantitative trait loci, twelve showed significant (p Conclusion A large number of quantitative trait loci were detected across the turkey genome, which affected growth, breast yield and meat quality traits. Pleiotropic effects or close linkages between quantitative trait loci were suggested for several of the chromosomal regions. The comparative analysis regarding the location of quantitative trait loci on different turkey, and on the syntenic chicken chromosomes, along with their phenotypic associations, revealed signs of functional conservation between these species.

  4. Serotype Distribution of Salmonella Isolates from Turkey Ground Meat and Meat Parts

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    Irfan Erol

    2013-01-01

    Full Text Available The aim of the study was to find out the serotype distribution of 169 Salmonella colonies recovered from 112 Salmonella positive ground turkey (115 colonies and 52 turkey meat parts (54 colonies. Out of 15 Salmonella serotypes: S. Corvallis, S. Kentucky, S. Bredeney, S. Virchow, S. Saintpaul and S. Agona were identified as the predominant serovars at the rates of 27%, 13%, 12%, 12%, 11%, and 10%, respectively. Other serotypes were below 6% of the total isolates. All S. Kentucky and S. Virchow and most of the S. Corvallis (39/46 and S. Heidelberg (9/9 serotypes were recovered from ground turkey. The results indicate that turkey ground meat and meat parts were contaminated with quite distinct Salmonella serotypes. This is the first study reporting Salmonella serotype distribution in turkey meat and S. Corvallis as predominant serotype in poultry meat in Turkey.

  5. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

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    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  6. Policy implications of trends in Turkey's meat sector with respect to 2023 vision.

    Science.gov (United States)

    Yavuz, Fahri; Bilgic, Abdulbaki; Terin, Mustafa; Guler, Irfan O

    2013-12-01

    Turkey has become one of the leading emerging economies in the world being second after China as the highest economically growing country with 8.9% economic growth rate in 2010. Forecasting impacts of this development in coming 10 years might have very important policy implications for the meat sector in the framework of 2013 vision of Turkey. In this study, annual time series data which contain several key variables of meat sector in last 26 years (1987-2012) are used to forecast the variables of the coming twelve years (2013-2024) to drive policy implications by considering the impacts of high economic growths, crises and major policy changes. Forecasted future values of the variables for 2023 in the sector are assessed and compared with recent national and international values to drive policy implications. The results show that the economic growth results in the increase in per capita income and thus increased demand for meat seemed to foster the meat sector. Therefore, these macroeconomic indicators need to be better in addition to improvements at micro level for establishing competitive meat sector and thus reaching aimed consumption level of meat.

  7. 9 CFR 146.43 - Terminology and classification; meat-type turkey slaughter plants.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Terminology and classification; meat-type turkey slaughter plants. 146.43 Section 146.43 Animals and Animal Products ANIMAL AND PLANT HEALTH... COMMERCIAL POULTRY Special Provisions for Meat-Type Turkey Slaughter Plants § 146.43 Terminology...

  8. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    OpenAIRE

    Serdaroğlu, Meltem; Meltem SAPANCI ÖZSÜMER

    2000-01-01

    There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid b...

  9. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

    Science.gov (United States)

    Feng, Xi; Moon, Sunhee; Lee, Hyunyong; Ahn, Dong U

    2016-12-01

    The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P meats (P meat by irradiation. The redness of uncured cooked turkey was increased (P meat was faded by irradiation (P meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products. © 2016 Poultry Science Association Inc.

  10. STUDY REGARDING THE LEGISLATIVE CONDITIONS IN THE EUROPEAN UNION IMPORT FOR FRESH MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    S. STANCIU

    2013-12-01

    Full Text Available The European Union is by far the biggest importer of food worldwide. Import rulesfor meat and meat products are fully harmonized and the European Commissionacts as the competent authority on behalf of the 25 Member States. The EUCommission is the sole negotiating partner for all non-EU countries in questionsrelated to import conditions for meat and meat products.

  11. Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat

    Science.gov (United States)

    Feng, Xi; Moon, Sun Hee; Lee, Hyun Yong; Ahn, Dong Uk

    2017-01-01

    This study was designed to elucidate the mechanisms of quality changes in raw turkey breast meat by irradiation. Raw turkey breast meat was irradiated at 0 kGy, 1.5 kGy, 3.0 kGy and 4.5 kGy, and changes in quality parameters including color, lipid and protein oxidation, and off-odor volatiles were determined. Irradiation accelerated lipid and protein oxidation, and increased redness in raw turkey breast meat. However, irradiation had less effect on the volatile profiles of salt-soluble muscle extract than water-soluble muscle extract because the primary radiolytic product from water (hydroxyl radical) had higher chances to react with the water-soluble molecules nearby. The radiolytic degradation products from sulfur-containing amino acids and aldehydes from lipid oxidation were two major volatile compounds responsible for the off-odor of irradiated raw turkey breast meat. Dimethyl disulfide was found only in irradiated raw turkey breast meat, and the amount of dimethyl disulfide linearly increased as the irradiation dose increased, indicating that this compound can be used as a marker for irradiate meat.

  12. Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat.

    Science.gov (United States)

    Cho, Gyu-Sung; Hanak, Alexander; Huch, Melanie; Holzapfel, Wilhelm H; Franz, Charles M A P

    2010-12-01

    The bacteriocin-producing Lactobacillus plantarum BFE 5092 was assessed for its potential as a protective culture in the biopreservation of aerobically stored turkey meat. This strain produces three bacteriocins, i.e. plantaricins EF, JK and N. The absolute expression of Lactobacillus plantarum BFE 5092 16S rRNA housekeeping gene, as well as l-ldh, plnEF and plnG genes as determined by quantitative, real-time-PCR, revealed that these genes were expressed to similar levels when the strain was grown at 8 and 30 °C in MRS broth. On turkey meat, Lactobacillus plantarum BFE 5092 did not grow but survived, as indicated by similar viable cell numbers during a 9-day storage period at 8 °C. When inoculated at 1 × 10(7) CFU/g on the turkey meat and subsequently stored at 10 °C, the culture did again not show good growth. Lactobacillus plantarum BFE 5092 could not inhibit the growth of naturally occurring listeriae or Gram-negative bacteria on the turkey meat at 10 °C, or that of Listeria monocytogenes when it was co-inoculated at a level of 1 × 10(5) CFU/g. Gene expression analyses showed that the bacteriocin genes were expressed on turkey meat stored at 10 °C. Moreover, the investigation into the absolute expression of the three plantaricin genes of Lactobacillus plantarum BFE 5092 in co-culture with Listeria monocytogenes on turkey meat by qRT-PCR showed that the plantaricin genes were indeed expressed during the low-temperature storage condition. The Lactobacillus plantarum BFE 5092 strain overall could not effectively inhibit L. monocytogenes and therefore it would not make a suitable protective culture for biopreservation of turkey meat stored aerobically at low temperature.

  13. Prevalence of Campylobacter spp. in poultry meat and meat products imported in Republic of Macedonia

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    Kostova Sandra

    2008-11-01

    Full Text Available Campylobacter spp. is leading bacterial cause of diarrhea in human population in all parts of the world. In most of the cases infection with Campylobacter spp. in humans originate from contaminated poultry meat and poultry meat products. This study was designed to estimate prevalence of Campylobacter spp. in meat and meat products imported in Republic of Macedonia. During the period of 8 months (January-August 2008 we tested 56 samples of meat and meat products (poultry meat, MDM, pork meat, beef meat and smoked beef. Samples were submitted to analysis for detection of thermo-tolerant Campylobacter spp. according to ISO 10272:1995. We determined among the analyzed samples highest prevalence of Campylobacter spp. in MDM with 84% positive samples, poultry meat with 81,8%, pork meat with 10%. We didn.t detect any positive samples in beef meat and smoked beef. Overall prevalence of Campylobacter spp. in all tested samples was 55,36%. This study shows that the high prevalence of Campylobacter spp. in tested samples and in correlation with severe symptoms in humans are reasons good enough for the producing and processing poultry meat industry and food business operators so they should take in consideration Campylobacter spp. in their risk assessment and preparation of HACCP plan.

  14. EFFECTS OF IMPORTED GOODS ON EXPORT AND IMPORT OF TURKEY

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    MURAT SARI

    2014-05-01

    Full Text Available This study aims at analysing effects of intermediate goods, capital goods and consumer goods on both import and export, and at determining the subsector led to deficits of balance of payments. To achieve this, various statistical techniques have been applied. To carry out the present study, data reported by the Central Bank of Turkey were used in the time period of 2000–2013.These results revealed that the economic factors (intermediate, capital, consumer goods are significantly effective on the deficits of balance of payments. The analysis also showed that the corresponding imported goods are effective parameters onboth import and export. Contrary to common expectation, it is concluded that the deficits of balance of payments in the external trade of Turkey stem from the imports of the consumer goods. This study reveals that the policies should be created to encourage the decreasing of the items caused the deficits. It is important to note that our findings are usually in agreement with the literature. Possibility of countries’ involvement into economic crises can be determined before the crises take place and the countries will be therefore warned according to the results obtained. All graphical and statistical results here have been produced by the authors through EViews 7.1.

  15. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    OpenAIRE

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; KOLSARICI, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

  16. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    OpenAIRE

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; KOLSARICI, Nuray; CANDOĞAN, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

  17. Microbiological evaluation of food contact surfaces at red meat processing plants in Istanbul, Turkey

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    Serkan Kemal Büyükünal

    2010-01-01

    Full Text Available A microbial survey was performed for different red meat processing plants produces retail cuts and ground beef in Istanbul, Turkey. Swab samples from 10 cm2 of surface were obtained from food contact surfaces and environmental surfaces. Total mesophilic aerobic count (TMC, coliform count (CC, Escherichia coli count (ECC and Escherichia coli O157:H7 were determined for each sample. Average surface counts for TMC from floor, wall, food contact surfaces were between 2.71 to 3.15 log10 CFU / cm2, 0.69 to 1.56 log10 CFU/cm2 , 2.23 to 3.0 log10CFU/cm2 respectively. Coliforms and Escherichia coli were determined from floor and food contact surfaces. Samples taken from four different wall were negative for Escherichia coli. Any E. coli O157:H7counts were observed at the samples. Microbial testing for red meat processing plants is one of the most important subject for identifying and monitoring potential hazards as part of HACCP and GMP programs.

  18. Influence of modified atmosphere packaging on meat quality parameters of turkey breast muscles.

    Science.gov (United States)

    Blacha, Ines; Krischek, Carsten; Klein, Günter

    2014-01-01

    Poultry meat is often stored in modified atmosphere packaging (MAP) or vacuum packaging to improve consumer acceptance and shelf life. The aim of this study was to determine how different packaging conditions influence meat quality. Therefore, in three independent experiments, turkey breast muscle cutlets were packaged either in vacuum or in different modified atmosphere mixtures (80% O2, 20% CO2 [MAP 1]; 80% N2, 20% CO2 [MAP 2]; and 20% O2, 20% CO2, 60% N2 [MAP 3]) and stored for 12 days at 3°C. Color, pH, electrical conductivity, total viable counts, and Pseudomonas species were determined on days 1, 4, 8, and 12 of storage. On the same days, samples were collected for analysis of thiobarbituric acid-reactive substance and total volatile basic nitrogen concentrations. Sensory parameters and liquid loss were determined on days 4, 8, and 12. Vacuum-packaged meat had the highest liquid loss and lowest sensory results. MAP 1-packaged meat showed the highest sensory, redness, and thiobarbituric acid-reactive substance values. MAP 2-packaged meat had lower sensory values. MAP 3-packaged meat had lower redness and sensory values, especially at the end of storage. The study showed an impact of the packaging condition on different quality parameters, with a small advantage for storage of turkey cutlets in high-oxygen packages.

  19. The Importance of Taurine Meat in Human Alimentation

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    Marian Daniel Usturoi

    2015-11-01

    Full Text Available Meat is an important ingredient in the proper functioning of the human body. Thinking out of a trophic-biological point of view, meat represents the main aliment with plastic and energetic roles. The protein substances that the meat contains have a high biological value, due to the fact that they have all the necessary amino acids needed to maintain a healthy azote balance within the body. The production of meat is quite a complex operation, that is based not only on the market needs (which is mostly based on price and income, but also a multitude of social and economic influences.

  20. INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL

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    V. V. Gushchin

    2016-01-01

    Full Text Available Abstract The paper examines the problem of optimization of the fatty acid composition of lipids in poultry meat, which is widely used in nutrition. The omega-6 content is significantly higher than the omega-3 content in the composition of poultry meat lipids, which is not optimal for assimilation and needs a correction. The possibility of turkey meat enrichment with linseed oil was investigated with the aim of ensuring the omega-6 to omega-3 ratio in the minced meat formulations, which provides for the nutritionally adequate balance not higher than 10 units. The paper also presents the results of the investigation of the fatty acids composition and fatty acid balance of the lipid fraction of minced meat as well as the changes due to thermal heating of meat formulations in the water medium with a temperature of 95±2  °C to a product core temperature of 70±1  °C. According to the data of the investigations, the omega-6 : omega-3 ratio in the minced meat formulations before thermal treatment was 6.5 to 7.7 units compared to the control (42 units; after thermal treatment, it was 6.5 to 8.0 units for the minced meat formulations, which included vegetable oils with linseed oil. The data on the fatty acid composition of the formulations correspond to the indicators of the fatty acid balance which was RL1…3=0.47 – 0.57 and RL1…6 = 0.32 – 0.37 units for enriched minced meat before thermal treatment and 0.48 – 0.57 and 0.31 – 0.38 units after thermal treatment, respectively. The results confirm the possibility to enrich minced meat formulations with linseed oil when producing meat balls, which can be extended to other types of products.

  1. Analysis of nifursol residues in turkey and chicken meat using liquid chromatography-tandem mass spectrometry

    DEFF Research Database (Denmark)

    Gabrielsen, Martin Vahl

    2005-01-01

    on conversion of nifursol and its metabolites with an intact 3,5-dinitrosalicylic acid hydrazide (DNSH) side chain to the 2-nitrophenyl analogue of nifursol (NPDNSH) by treatment with dilute hydrochloric acid and 2-nitrobenzaldehyde. Nifuroxazide (salicylic acid (5-nitrofurfurylidene) hydrazide) added......Nifursol (3,5-dinitrosalicylic acid (5-nitrofurfurylidene) hydrazide) is mainly used as a feed additive for the prevention of blackhead disease in turkeys. The objective of the present work was to establish information on nifursol residues in turkey and chicken meat. The analytical method was based...

  2. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.

    Science.gov (United States)

    Popp, J; Krischek, C; Janisch, S; Wicke, M; Klein, G

    2013-05-01

    It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.

  3. Trichinella spp. imported with live animals and meat.

    Science.gov (United States)

    Pozio, Edoardo

    2015-09-30

    Nematodes of the genus Trichinella are widely distributed throughout the world in omnivorous and carnivorous animals (mammals, birds, and reptiles) and in incidental hosts. To prevent the transmission of these zoonotic parasites to humans, meat samples from Trichinella spp. susceptible animals are tested at the slaughterhouse or in game processing plants. The aim of the present review was to collect documented cases on Trichinella infected animals, meat, or meat derived products which reached the international trade or were illegally introduced from one to another country in personal baggage. In the course of the last 60 years in the international literature, there have been 43 reports of importation of Trichinella spp. infected animals or meat, most of which (60%, 26/43) related to live horses or their meat. Meat or meat derived products from pigs, wild boar and bears, account only for 18.6% (8/43), 4.7% (3/43), and 14.3% (6/43), respectively. However, only live horses or their meat intended for human consumption, meat from a single wild boar, and live polar bears caught in the wild for zoos, were imported through the international market; whereas, meat from pigs, wild boars and bears were illegally introduced in a country in personal baggage. Trichinella infected animals or meat which were officially or illegally introduced in a country were the source of 3443 Trichinella infections in humans in a 40-year period (1975-2014). Most of these infections (96.8%) have been linked to horsemeat consumption, whereas meat from pigs, wild boars and bears accounted only for 2.2%, 0.7% and 0.3% of cases, respectively. This review shows the Trichinella spp. risk in the international animal and meat trade has been linked mainly to horses and only one time to wild boar, if they carcasses are not adequately tested, whereas pigs and other wild animals or their derived products infected with Trichinella spp. are unlikely to reach the international market by the official animal and

  4. Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

    Science.gov (United States)

    Feng, Xi; Ahn, Dong Uk

    2016-10-01

    Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant.

  5. Dietary Effect of Iranian Native Turkey Breast Meat Saturated Fatty Acids

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    Ramin Salamatdoustnobar

    2011-04-01

    Full Text Available This experiment was conducted to determine the effect of dietary Canola oil (unsaturated oil of on breast meat Saturated Fatty Acids (SFA percentage. Ninety male Iranian native turkey were randomly distributed into three experimental treatments to determine of the amount canola oil fatty acids deposited in raw chicken tissues. These diets were isonitrogenous and isoenergetic were given to broiler chickens throughout a 20 wk growth period. Meat fatty acids profiles with Gas Chromatography (GC technique were measured. Data was analyzed with one way ANOVA and means compared with Duncan test. According to results Saturated fatty acids for breast meat significantly (p<0.05 from 40.7854% reached to 32.977 and 32.642% for experimental treatment and this status increased unsaturated fatty acid content.

  6. Changing structure of China’s meat imports

    Institute of Scientific and Technical Information of China (English)

    CHENG Ya-hao; Zhifeng Gao; James Seale Jr

    2015-01-01

    This paper discusses the determinants of meat imports of China. Results indicate that import demand is mostly determined by import price and real GDP. Imported price has a negative effect and real GDP has a positive inlfuence on import quantity. Tariff does not have a signiifcant effect. As GDP and consumption capacity increases, China has a large potential demand for meat imports. Some countries may gain if China’s economy continues expanding, while others, like the United States, are the most sensitive to the trade policy of China.

  7. Antioxidant status of turkey breast meat and blood after feeding a diet enriched with histidine.

    Science.gov (United States)

    Kopec, W; Wiliczkiewicz, A; Jamroz, D; Biazik, E; Pudlo, A; Hikawczuk, T; Skiba, T; Korzeniowska, M

    2016-01-01

    The objective of this study was to investigate the effects of 1) spray dried blood cells rich in histidine and 2) pure histidine added to feed on the antioxidant status and concentration of carnosine related components in the blood and breast meat of female turkeys. The experiment was performed on 168 Big7 turkey females randomly assigned to 3 dietary treatments: control; control with the addition of 0.18% L-histidine (His); and control with the addition of spray dried blood cells (SDBC). Birds were raised for 103 d on a floor with sawdust litter, with drinking water and feed ad libitum. The antioxidant status of blood plasma and breast muscle was analyzed by ferric reducing ability (FRAP) and by 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging ability. The activity of antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) was analyzed in the blood and breast meat, with the content of carnosine and anserine quantified by HPLC. Proximate analysis as well as amino acid profiling were carried out for the feed and breast muscles. Growth performance parameters also were calculated. Histidine supplementation of the turkey diet resulted in increased DPPH radical scavenging capacity in the breast muscles and blood, but did not result in higher histidine dipeptide concentrations. The enzymatic antioxidant system of turkey blood was affected by the diet with SDBC. In the plasma, the SDBC addition increased both SOD and GPx activity, and decreased GPx activity in the erythrocytes. Feeding turkeys with an SDBC containing diet increased BW and the content of isoleucine and valine in breast muscles.

  8. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics.

    Science.gov (United States)

    Alamprese, Cristina; Amigo, José Manuel; Casiraghi, Ernestina; Engelsen, Søren Balling

    2016-11-01

    This work aims at the development of a method based on FT-NIR spectroscopy and multivariate analysis for the identification and quantification of minced beef meat adulteration with turkey meat. Samples were analyzed as raw, frozen-thawed and cooked. Different multivariate regression and class-modeling strategies were evaluated. PLS regression models with R(2) in prediction higher than 0.884 and RMSEP lower than 10.8% were developed. PLS-DA applied to discriminate each type of sample in two classes (adulteration threshold=20%) showed values of sensitivity and specificity in prediction higher than 0.84 and 0.76, respectively. Thus, the study demonstrates that FT-NIR spectroscopy coupled with suitable chemometric strategies is a reliable tool for the identification and quantification of minced beef adulteration with turkey meat not only in fresh products, but also in frozen-thawed and cooked samples. This achievement is of crucial importance in the meat industry due to the increasing number of processed meat products, in which technological treatments can mask a possible inter-species adulteration.

  9. Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey

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    Bentley James

    2003-11-01

    Full Text Available Abstract Genetic parameters for meat quality traits and their relationships with body weight and breast development were estimated for a total of 420 male turkeys using REML. The birds were slaughtered in a commercial plant and the traits measured included pH at 20 min (pH20 and 24 h post-mortem (pHu and colour of the breast and thigh meat. The heritabilities of the rate and the extent of the pH fall in the breast muscle were estimated at h2 = 0.21 ± 0.04 and h2 = 0.16 ± 0.04, respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation (rg = -0.80 ± 0.10 was found between pH20 and lightness (L* of breast meat, both traits corresponding to PSE indicators. The pH20 in the thigh muscle had a moderate heritability (h2 = 0.20 ± 0.07 and was partially genetically related to pH20 in the breast muscle (rg = 0.45 ± 0.17. Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat.

  10. Screening of quinolone antibiotic residues in chicken meat and beef sold in the markets of Ankara, Turkey.

    Science.gov (United States)

    Er, Buket; Onurdag, Fatma Kaynak; Demirhan, Burak; Ozgacar, Selda Özgen; Oktem, Aysel Bayhan; Abbasoglu, Ufuk

    2013-08-01

    This study aimed to find the effects of quinolone antibiotics in chicken and beef used in Ankara, Turkey. Total number of 127 chicken and 104 beef meat samples were collected randomly from local markets for analysis. Extraction and determination of quinolones were made by ELISA procedure. One hundred eighteen of 231 (51.1%) examined chicken meat and beef samples were found to contain quinolone antibiotic residue. Among the chicken meat and beef samples, 58 (45.7%) of chicken meat samples and 60 (57.7%) of beef meat samples were positive for quinolones, respectively. The mean levels (±SE) of quinolones were found to be 30.81 ± 0.45 µg/kg and 6.64 ± 1.11 µg/kg in chicken and beef samples, respectively. This study indicated that some chicken and beef meat sold in Ankara contains residues of quinolone antibiotics.

  11. IMPORTANCE OF PROTEATIC ENZYMES IN FERMENTED MEAT PRODUCTS

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    Meltem SERDAROĞLU

    1995-02-01

    Full Text Available The formation of aroma and taste in fermented sausages is based on proteolytic breakdown. Proteolysis during fermentation and ripening is reflected in an increase in non-protein nitrogen compounds. The fermenting sausage provides optimal conditions for proteolytic enzymes. Muscle proteinases are mainly active during initial fermentation, involuing degradation of myosin and actin, bacterial proteases are more important during the drying period. Added proteolytic enzymes to fermented meat products for increasing proteolysis involves to shorten the ripening period and decreases the costs of storing. Also, organoleptically, fermented meats manufactured with proteinases could yield unique sensory characteristics.

  12. Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

    Energy Technology Data Exchange (ETDEWEB)

    Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S., E-mail: fabiocosta@uenf.b [Universidade Estadual do Norte Fluminense (UENF), Campos dos Goytacazes, RJ (Brazil). Centro de Ciencias e Tecnologias Agropecuarias; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q., E-mail: mtatjps@vm.uff.b [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Fac. de Medicina Veterinaria. Dept. de Tecnologia de Alimentos; Vital, Helio C., E-mail: vital@ctex.eb.b [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear. Secao de Defesa Nuclear; Jesus, Edgar F.O. de, E-mail: edgar@lin.ufrj.b [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao em Engenharia

    2011-07-01

    Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

  13. Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

    Directory of Open Access Journals (Sweden)

    Y. AKSOY

    2016-03-01

    Full Text Available This study is an investigation into the meat quality parameters of Karayaka lambs at differentslaughter weights (SWs. The single-born Karayaka male lambs (n=30 selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specifiedSWs were divided into slaughter weight (SW groups (30, 35, 40, 45 and 50 kg using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD muscle meat qualitycharacteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,a*-redness, b* -yellowness, cooking loss (CL, drip loss (DL, moisture (M, crude protein (CP and intramuscular fat (IF ratios. Increasing water holding capacities (WHCs and hardness valueswere observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/totalsaturated fatty acid ratios and total cholesterol content.

  14. Antimicrobial Susceptibilities, Phage Types, and Molecular Characterization of Salmonella enterica Serovar Enteritidis from Chickens and Chicken Meat in Turkey

    DEFF Research Database (Denmark)

    Kalender, H.; Sen, S.; Hasman, Henrik

    2009-01-01

    Thirty-eight Salmonella Enteritidis isolates from chickens and chicken meat in Turkey were examined for antimicrobial susceptibility, XbaI pulsed-field gel electrophoresis (PFGE) patterns, phage types, plasmid profiles, and resistance genes. Seven different PFGE patterns were observed...

  15. A SNP based linkage map of the turkey genome reveals multiple intrachromosomal rearrangements between the Turkey and Chicken genomes

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Crooijmans, R.P.M.A.; Vereijken, A.; Groenen, M.A.M.; Megens, H.J.W.C.

    2010-01-01

    Background The turkey (Meleagris gallopavo) is an important agricultural species that is the second largest contributor to the world's poultry meat production. The genomic resources of turkey provide turkey breeders with tools needed for the genetic improvement of commercial breeds of turkey for eco

  16. Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen.

    Science.gov (United States)

    Fraqueza, M J; Ferreira, M C; Barreto, A S

    2008-01-01

    1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (Pale, Soft and Exudative (PSE)-like), intermediate and dark), packaged under aerobic or modified atmosphere (MAP) conditions; also to establish a relationship between microbial quality and total volatile basic nitrogen (TVB-N), evaluating its capacity for shelf life determination. 2. Breasts were selected according to luminance (L*) and pH(24): L >/= 51 and pH 5.8 for dark colour. Sliced meat was packaged under aerobic or MAP conditions with 50% N(2) and 50% CO(2), then stored in the dark at 0 +/- 1 degrees C for periods of 12 or 25 d. Meat under aerobic conditions was evaluated for microbiological characteristics and TVB-N on d 0, 5 and 12. This evaluation was extended to include d 19 and 25 when samples were under MAP conditions. 3. The dark meat group after 12 d of storage in aerobiosis presented significantly higher plate counts of aerobic mesophilic, psychrotrophic micro-organisms and higher TVB-N than other meat colour categories. The shelf life of turkey meat under MAP was one week longer for intermediate and light colour meat (20 d) than for dark meat. TVB-N values of 20 to 30 mg NH(3)/100 g turkey meat correspond to advanced spoilage stages. We proposed 14 mg NH(3)/100 g as the limit of freshness acceptability for turkey meat. 4. TVB-N was an indicator of turkey meat microbial spoilage but was not a suitable early predictor for microbial spoilage and in particular for turkey meat stored under MAP conditions because counts of micro-organisms were moderately correlated (Pseudomonas spp. and Enterobacteriaceae) with this index, as they were inhibited by MAP gas mixture and storage temperature used in the present study.

  17. 78 FR 19182 - Electronic Filing of Import Inspection Applications for Meat, Poultry, and Egg Products...

    Science.gov (United States)

    2013-03-29

    ... for certain meat, poultry, and egg products through the Automated Commercial Environment (ACE). ACE is... Products Inspection Act (PPIA) (21 U.S.C. 451 et seq.) prohibit the importation of meat and poultry... (U.S.C. 1046). FSIS meat, poultry, and egg products import regulations require importers to apply for...

  18. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

    OpenAIRE

    Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy

    2013-01-01

    Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidant...

  19. Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat.

    Science.gov (United States)

    Bozkurt, Hayriye; D'Souza, Doris H; Davidson, P Michael

    2015-07-01

    Human noroviruses (HNoV) and hepatitis A virus (HAV) have been implicated in outbreaks linked to the consumption of presliced ready-to-eat deli meats. The objectives of this research were to determine the thermal inactivation kinetics of HNoV surrogates (murine norovirus 1 [MNV-1] and feline calicivirus strain F9 [FCV-F9]) and HAV in turkey deli meat, compare first-order and Weibull models to describe the data, and calculate Arrhenius activation energy values for each model. The D (decimal reduction time) values in the temperature range of 50 to 72°C calculated from the first-order model were 0.1 ± 0.0 to 9.9 ± 3.9 min for FCV-F9, 0.2 ± 0.0 to 21.0 ± 0.8 min for MNV-1, and 1.0 ± 0.1 to 42.0 ± 5.6 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) values for FCV-F9, MNV-1, and HAV at the same temperatures ranged from 0.1 ± 0.0 to 11.9 ± 5.1 min, from 0.3 ± 0.1 to 17.8 ± 1.8 min, and from 0.6 ± 0.3 to 25.9 ± 3.7 min, respectively. The z (thermal resistance) values for FCV-F9, MNV-1, and HAV were 11.3 ± 2.1°C, 11.0 ± 1.6°C, and 13.4 ± 2.6°C, respectively, using the Weibull model. The z values using the first-order model were 11.9 ± 1.0°C, 10.9 ± 1.3°C, and 12.8 ± 1.7°C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 214 ± 28, 242 ± 36, and 154 ± 19 kJ/mole, respectively, while the calculated activation energies for the first-order model were 181 ± 16, 196 ± 5, and 167 ± 9 kJ/mole, respectively. Precise information on the thermal inactivation of HNoV surrogates and HAV in turkey deli meat was generated. This provided calculations of parameters for more-reliable thermal processes to inactivate viruses in contaminated presliced ready-to-eat deli meats and thus to reduce the risk of foodborne illness outbreaks.

  20. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.

    Science.gov (United States)

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; Kolsarici, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (pfermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

  1. Prevalence and characterization of Salmonella isolated from chicken meat in Turkey.

    Science.gov (United States)

    Siriken, Belgin; Türk, Haldun; Yildirim, Tuba; Durupinar, Belma; Erol, Irfan

    2015-05-01

    This study was conducted in a Turkish province to investigate the presence of Salmonella spp. in 150 chicken meat samples using 2 phenotyping techniques: classic culture technique (CCT) and immunomagnetic separation (IMS). For the confirmation of the isolates at molecular levels, invA gene was detected in these isolates. The presence of invA, class 1 (Cls1) integrons, and integrase (Int1) genes was demonstrated by PCR assay; and the resistance of the isolated Salmonella spp. strains to antibiotics was determined by disk diffusion test. All the cultural and PCR results were evaluated together; Salmonella spp. were detected in a total of 64 (42.66%) chicken meat samples. Contamination rate was higher in carcasses (53.33%, n = 75) than in meat pieces (32%, n = 75). When results of standard culture were compared with IMS technique, IMS (n = 54) showed a clear superiority over the CCT (n = 38). A very high resistance rate (≥ 89.28%) to vancomycin, tetracycline, streptomycin, or nalidixic acid was found. Trimethoprim-sulfamethoxazole resistance was present in 32.14%. Relatively lower incidence of resistance (≤ 8.33%) to gentamicin, chloramphenicol, ampicillin, and ceftriaxone was observed. Concurrent resistance to at least 4 antibiotics was detected in 92.85% of the isolates. Cls1 integrons and Int1 were positive in 80.95% and 95.23% of the isolates, respectively. However, Int1 alone was detected in 15.47% (n = 13). In conclusion, the high prevalence of Salmonella spp. in chicken meat may pose a potential public health risk, and the presence of antibiotic-resistant Salmonella spp. isolate together with Cls1 integron and/or integrase might play an important role in horizontal antibiotic gene transfer.

  2. Illegal import of bushmeat and other meat products into Switzerland on commercial passenger flights.

    Science.gov (United States)

    Falk, H; Dürr, S; Hauser, R; Wood, K; Tenger, B; Lörtscher, M; Schüpbach-Regula, G

    2013-12-01

    Illegal imports of meat can present substantial risks to public and animal health. Several European countries have reported considerable quantities of meat imported on commercial passenger flights. The objective of this study was to estimate the quantity of meat illegally imported into Switzerland, with a separate estimation for bushmeat. Data were obtained by participation in intervention exercises at Swiss international airports and by analysing data on seizures during the four-year period 2008 to 2011. The study revealed that a wide array of animal species was imported into Switzerland. From the database, the average annual weight of meat seized during the period analysed was 5.5 tonnes, of which 1.4% was bushmeat. However, in a stochastic model the total annual inflow of illegal meat imports was estimated at 1,013 tonnes (95% CI 226 to 4,192) for meat and 8.6 tonnes (95% CI 0.8 to 68.8) for bushmeat. Thus, even for a small European country such as Switzerland the quantities of illegally imported meat and meat products are substantial and the consequences for public and animal health could be high. To reduce the risk, it is essential that surveillance at European airports is harmonised and that passenger information campaigns clarify the consequences of the illegal import of meat, particularly bushmeat.

  3. Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging.

    Science.gov (United States)

    Deus, D; Kehrenberg, C; Schaudien, D; Klein, G; Krischek, C

    2017-02-01

    Nano-silver is used in consumer products due to its antibacterial properties. The aim of this study was to evaluate the effect of a nano-silver-coated film on the quality of turkey meat during vacuum-sealed and modified atmosphere packaging up to 12 days of storage. In the first part of the experiment, turkey breasts were packaged using either vacuum packaging or modified atmosphere packages (MAPs) and contained films with or without a nano-silver coating (control film). Parameters such as pH, electrical conductivity, color (lightness L*, redness a*), myoglobin redox forms, thiobarbituric acid-reactive substances (TBARS), biogenic amines (BAs), total viable bacterial counts, Pseudomonas species counts, and Enterobacteriaceae species counts were evaluated on storage days 4, 8, and 12. In the second part of the study, the antimicrobial effect of a nano-silver-coated film on turkey breast was evaluated after inoculation with Escherichia coli (E. coli). Turkey meat packaged with the nano-silver film exhibited lower a* values on days 1 (3.15 ± 0.62), 4 (3.90 ± 0.68), and 8 (4.27 ± 0.76) compared to the packaged meat with the control film (3.41 ± 0.73, 4.35 ± 0.94, 4.85 ± 0.89, respectively), indicating special optical properties of nanoparticles. Concerning the BAs, silver packaged meat showed higher values of tyramine on day 12 (1274 ± 392 ng/g meat) and cadaverine on day 4 (1224 ± 435 ng/g meat) compared to the normal packaged products (647 ± 576 and 508 ± 314 ng/g meat, respectively). MAP meat revealed higher L* and TBARS values and lower microbial counts than the vacuum packaged products on all days. The MAP meat also showed lower a* results on days 4 and 8 and higher metmyoglobin (metMb) values on days 8 and 12 compared to th E: vacuum products. In the inoculation study, the microbial counts of the turkey meat were comparable between the two film types. The study showed that the nano-silver coating did not exhibit any advantageous

  4. Turkey

    OpenAIRE

    World Bank Group

    2014-01-01

    The Country Opinion Survey in Turkey assists the World Bank Group (WBG) in gaining a better understanding of how stakeholders in Turkey perceive the WBG. It provides the WBG with systematic feedback from national and local governments, multilateral/bilateral agencies, media, academia, the private sector, and civil society in Turkey on 1) their views regarding the general environment in Tur...

  5. 9 CFR 94.7 - Disposal of animals, meats, and other articles ineligible for importation.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Disposal of animals, meats, and other..., CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE, AND BOVINE SPONGIFORM ENCEPHALOPATHY: PROHIBITED AND RESTRICTED IMPORTATIONS § 94.7 Disposal of animals, meats, and other articles ineligible for importation....

  6. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

    Directory of Open Access Journals (Sweden)

    V Gök

    Full Text Available ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%, while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%. Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L. Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg and red grape (0.86 kg juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

  7. The effect of time gaining on chemical composition and technological characteristics of mechanically separated turkey meat (MSM

    Directory of Open Access Journals (Sweden)

    Aneta Cegiełka

    2016-12-01

    Full Text Available Mechanically separated meat (MSM of poultry is a raw material widely used in the meat industry in Poland and most European Union countries. The manner and conditions for the production of this raw material cause, however, that it has limited technological usefulness. In this study the effect of time of obtaining turkey MSM produced by pressure separation on selected quality characteristics of this raw material: basic chemical composition, pH, thermal loss, water binding capacity and colour was determined. The experimental material consisted of MSM, which was collected directly from the machine after 1, 2 and 3 h of operation. The content of water, protein and fat in MSM was determined using a near infrared spectrometer. The instrumental measurement of colour parameters was performed in the CIE L*a*b* (1976 system. Determination of ash content in MSM and pH measurement were performed according to the requirements of Polish standards, and to determine other technological quality characteristics the methods described in the literature were used. It was found that the extension of working time of the pressure separator from 1 to 3 h resulted in a significant increase in the water content in turkey MSM. Furthermore, the MSM sample obtained after 3 h of operation of the device was characterized by a significantly lower thermal loss and higher water binding capacity than a similar material, but obtained after 1 and 2 h of operation of the device. Time of obtaining of turkey MOM had no significant effect on the content of protein, fat and ash, pH value and colour parameters (L*, a*, b* of the raw material.

  8. Importance of the producer on retail broiler meat product contamination with Campylobacter spp

    DEFF Research Database (Denmark)

    Kudirkiene, Egle; Buneviciene, Jurgita; Serniene, Loreta

    2013-01-01

    Background Campylobacter spp. are a leading cause of human bacterial gastroenteritis worldwide, with poultry meat being considered the most important source of the infection. To obtain data on broiler meat contamination with Campylobacter spp. in Lithuania, the occurrence, counts and genotypes...

  9. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana

    DEFF Research Database (Denmark)

    Rasmussen, Mette Marie; Opintan, Japheth A; Frimodt-Møller, Niels

    2015-01-01

    whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified...... as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC) were...... phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP) E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported...

  10. Importance of oviduct relaxation in artificial insemination of turkeys.

    Science.gov (United States)

    Holleman, K A; Biellier, H V

    1976-01-01

    This experiment was designed to determine whether or not relaxation of the turkey oviduct prior to the release of the semen was necessary for optimal fertilization to occur with artificial insemination. A total of 96 large type turkey caged laying hens were inseminated with 0.025 ml. of pooled semen near the area of the uterovaginal junction while the oviduct was still everted or after pressure on the hen was released and the oviduct returned to its non-everted position with the insemination tube in place. The difference in fertility of 9% between the non-everted (87.4%) and everted (78.5%) group was significant (P less than 0.01). The embryonic mortality of the non-everted group (10.6%) was significantly lower (P less than 0.01) than in the everted group (13.2%).

  11. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.

    Science.gov (United States)

    Arroyo, Cristina; Eslami, Sara; Brunton, Nigel P; Arimi, Joshua M; Noci, Francesco; Lyng, James G

    2015-05-01

    Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.g., off-flavor development). If there is a risk of off-flavor development it should be identified prior to embarking on an extensive investigation on PEF in meat tenderization and turkey meat was chosen for this purpose as it is particularly prone to oxidation. The objective of this study was to investigate the effect of various PEF treatments on the quality attributes of turkey breast meat. Turkey breast meat obtained 1 d postslaughter was treated in a batch PEF chamber with increasing electric field strength up to 3 kV/cm and analyzed for lipid oxidation by thiobarbituric acid reactive substances assay (TBARS) with up to 5 d storage at 4°C in aerobic conditions. In a separate experiment, turkey breast meat samples were exposed to PEF under various combinations of pulse number, frequency, and voltage. Following PEF treatments weight loss, cook loss, lipid oxidation, texture, and color were assessed by instrumental methods. A sensory analysis was also performed to determine consumer acceptability for color, texture, and odor of the samples. Lipid oxidation in all PEF-treated samples progressed at the same rate with storage as the untreated samples and was not found to be significantly different to the control. Under the conditions examined PEF treatments did not induce differences in instrumentally measured weight loss, cook loss, lipid oxidation, texture, and color (raw and cooked) either on fresh or frozen samples. However, the sensory evaluation suggested that panelists could detect slight differences between the PEF-treated samples and the controls in terms of texture and odor.

  12. 9 CFR 94.23 - Importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Importation of poultry meat and other...: PROHIBITED AND RESTRICTED IMPORTATIONS § 94.23 Importation of poultry meat and other poultry products from... under the following conditions: (a) The poultry meat or other poultry products are derived from poultry...

  13. Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties: implications for health.

    Science.gov (United States)

    Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy

    2013-04-17

    Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidants, but also may impart additional health benefits, as inadequate vegetable consumption is a risk factor for heart disease and several cancers. In an accelerated oxidation system, six of eleven vegetable powders significantly (p protein carbonyls (r = 0.747, p powders offers an alternative to individual antioxidants for increasing shelf-life of animal-based food products and may also provide additional health benefits associated with increased vegetable intake.

  14. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.

    Science.gov (United States)

    Hyldgaard, Morten; Meyer, Rikke L; Peng, Min; Hibberd, Ashley A; Fischer, Jana; Sigmundsson, Arnar; Mygind, Tina

    2015-12-23

    Proliferation of microbial population on fresh poultry meat over time elicits spoilage when reaching unacceptable levels, during which process slime production, microorganism colony formation, negative organoleptic impact and meat structure change are observed. Spoilage organisms in raw meat, especially Gram-negative bacteria can be difficult to combat due to their cell wall composition. In this study, the natural antimicrobial agents ε-poly-L-lysine (ε-PL) and isoeugenol were tested individually and in combinations for their activities against a selection of Gram-negative strains in vitro. All combinations resulted in additive interactions between ε-PL and isoeugenol towards the bacteria tested. The killing efficiency of different ratios of the two antimicrobial agents was further evaluated in vitro against Pseudomonas putida. Subsequently, the most efficient ratio was applied to a raw turkey meat model system which was incubated for 96 h at spoilage temperature. Half of the samples were challenged with P. putida, and the bacterial load and microbial community composition was followed over time. CFU counts revealed that the antimicrobial blend was able to lower the amount of viable Pseudomonas spp. by one log compared to untreated samples of challenged turkey meat, while the single compounds had no effect on the population. However, the compounds had no effect on Pseudomonas spp. CFU in unchallenged meat. Next-generation sequencing offered culture-independent insight into population diversity and changes in microbial composition of the meat during spoilage and in response to antimicrobial treatment. Spoilage of unchallenged turkey meat resulted in decreasing species diversity over time, regardless of whether the samples received antimicrobial treatment. The microbiota composition of untreated unchallenged meat progressed from a Pseudomonas spp. to a Pseudomonas spp., Photobacterium spp., and Brochothrix thermosphacta dominated food matrix on the expense of low

  15. 78 FR 19080 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    Science.gov (United States)

    2013-03-29

    ..., Imports, Livestock, Meat and meat products, Milk, Poultry and poultry products, Reporting and..., infectious allantoic fluid; (2) Any H5 or H7 virus that does not meet the criteria in paragraph (1) of...

  16. 76 FR 42595 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    Science.gov (United States)

    2011-07-19

    ... requirements. 9 CFR Part 94 Animal diseases, Imports, Livestock, Meat and meat products, Milk, Poultry and... 1:10 dilution of a bacteria-free, infectious allantoic fluid; (2) Any H5 or H7 virus that does...

  17. The effect of a phytogenic additive on nutritional composition of turkey meat

    Directory of Open Access Journals (Sweden)

    Róbert HERKEĽ

    2016-02-01

    Full Text Available The aim of the study was to analyze the effect of a blend of phytogenic additive on nutritional and mineral composition of breast, thigh muscles and liver in fattening turkeys. A total 300 female turkeys were monitored in the trial. 1-day old broad-breasted white turkeys hybrid XL were randomly divided into two groups (150 pcs per each. Turkeys in control group were fed by standard diet for fattening and in experimental group from the 1st to the 12th week by complete feed mixture with supplementation of a blend of essential oils from origanum, anise and citrus fruits as well as a prebiotic rich fructooligosaccharides in dosage 1 kg per 1000 kg of feed mixture. Turkeys were housed in group on deep litter. Experiment lasted 18 weeks. Samples of breast and thigh muscles, and liver for nutritional analysis were collected during turkey’s dissection (10 samples per each group. After the determination of nutrients, there were found significant (P 0.05 content of DM and fat was recorded in liver. After analysis the macro and microelements, significant (P 0.05 concentrate only in content of manganese in experimental group. Occurrence of manganese was not observed in both muscles.

  18. 9 CFR 94.11 - Restrictions on importation of meat and other animal products from specified regions.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Restrictions on importation of meat... disease, the meat and other animal products produced in such free regions may be commingled with the fresh... animal products, and ship stores, airplane meals, and baggage containing such meat or animal products...

  19. Forecast of the Heterosis of Imported Meat Sheep by Genetic Polymorphism of Microsatellite DNA

    Institute of Scientific and Technical Information of China (English)

    ZHANG Ying-jie; LIU Yue-qin; SUN Hong-xin; SUN Shao-hua; LI Yu

    2007-01-01

    Forecast of the heterosis of Small Tail Han sheep crossed with imported meat sheep by genetic polymorphism of microsatellite DNA was done in different sheep breeds. The gene frequency, the polymorphism information contents, the number of effective alleles, the heterozygosity, and the genetic distances were studied in four imported meat sheep and Small Tail Han sheep using five microsatellite loci. The crossing effects on the Small Tail Han sheep with four imported meat sheep were tested. The results indicate that there are genetic polymorphisms at five microsatellite loci in five sheep breeds. Five microsatellite loci can be used for genetic diversity evaluation in sheep breeds. The genetic variability of Dorset is the highest, and that of the Small Tail Han sheep is the lowest in the five sheep breeds. The order of heterosis from large to small in four imported meat sheep by the analysis of genetic relationship is White-Suffolk, Black-Suffolk,Dorset, and Texel. This accords with the testing results of actual heterosis. It is feasible to forecast the heterosis of Small Tail Han sheep crossed with imported meat sheep by genetic polymorphism of microsatellite DNA, which will have an important value for sheep breeding in the future.

  20. Turkey.

    Science.gov (United States)

    1988-03-01

    Focus in this discussion of Turkey is on the following: geography; the people; history; government and political conditions; the economy; defense; and relations between the US and Turkey. In 1986, Turkey's population was estimated to be 51.8 million with an annual growth rate of 2.5%. The infant mortality rate is 12.3/1000 with a life expectancy of 62.7 years. Turkey is located partly in Europe and partly in Asia. Since 1950, urban areas have experienced tremendous growth, and squatter dwellings are evident around the cities' edges. About half of Turkey's population live in urban areas. Turkish culture is made up of both the modern and traditional, Ottoman and folkloric, elements. The Republic of Turkey was founded by Mustafa Kemal, subsequently named Ataturk, in 1982 after the collapse of the 600-year-old Ottoman empire. The new republic focused on modernizing and Westernizing the empire's Turkish core -- Anatolia and a small part of Thrace. The 1982 constitution preserves a democratic, secular, parliamentary form of government with a strengthened presidence. It provides for an independent judiciary along with the safeguarding of internationally recognized human rights. The legislative functions are carried out by the unicameral, 450-member GNA. The economy is developing structurally, yet the agricultural sector remains significant and produces cotton, tobacco, grains, fruits, and vegetables. Over half of the labor force are farmers, contributing over 1/5 of the gross domestic product. A significant portion of industry also is involved in processing agricultural products. The period from the mid-1960s to the mid-1970s was the longest sustained period of economic growth and development in modern Turkish history, with annual growth rates of nearly 7%. Oil price increases after 1973 and the concomitant European recession slowed Turkish growth and also revealed major structural deficiencies. The economic crisis worsened in 1979 as oil prices doubled again. The Demirel

  1. Growth performance, gastrointestinal function and meat quality in growing-finishing turkeys fed diets with different levels of yellow lupine (L. luteus) seeds.

    Science.gov (United States)

    Zduńczyk, Zenon; Jankowski, Jan; Mikulski, Dariusz; Mikulska, Marzena; Lamparski, Grzegorz; Slominski, Bogdan A; Juśkiewicz, Jerzy

    2014-01-01

    The aim of this study was to evaluate the effects of a different dietary content of sweet yellow lupine seed meal (YLM) on gastrointestinal tract development and function, the growth performance (13-18 weeks of age) and meat quality of growing-finishing turkeys. Control grower and finisher diets contained soybean meal (SBM), and in experimental diets, SBM was replaced with YLM at 6%, 12% and 18% (Groups L6, L12 and L18, respectively). The diets were formulated to be iso-nitrogenous and iso-energetic. In the first phase of feeding, YLM tended to decrease feed intake (p = 0.087) and body weight gain (BWG, p = 0.078) linearly due to significant deterioration in feed conversion ratio (FCR, p = 0.030). An opposite trend was noted in the second phase of feeding: BWG increased (p = 0.069) and FCR improved significantly (p = 0.004). Over the entire experiment, inclusion of YLM did not affect feed intake, BWG, FCR or excreta dry matter (DM) content. The highest YLM dietary level had no adverse effects on fermentation processes in the caeca. Positive changes, which were observed in turkeys fed YLM-supplemented diets, included an increased gizzard weight, a decreased pH of gizzard contents and a decreased viscosity of small intestinal digesta. The inclusion of YLM at 18% had no effect on carcass quality, the pH and colour intensity of breast meat. The highest inclusion rate of YLM (18%) in turkey diets significantly (p < 0.05) intensified the fatty flavour of meat and increased its hardness, springiness and chewiness, whereas it had no effect on the appearance, aroma and overall acceptability of breast meat. It can be concluded that YLM at the highest dietary rate used in the present experiment (18% of the diet) had no adverse effects on the growth performance or the analysed physiological parameters of turkeys.

  2. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana.

    Science.gov (United States)

    Rasmussen, Mette Marie; Opintan, Japheth A; Frimodt-Møller, Niels; Styrishave, Bjarne

    2015-01-01

    The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC) were phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP) E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported chickens (tetracycline 88.9% vs. 57.5%, sulphonamide 75.0% vs. 46.6%, ampicillin 69.4% vs. 61.6% and trimethoprim 66.7% vs. 38.4%). Beta-lactamase production was found in 29 E. coli meat isolates, with 56.9% of them being multiple drug resistant (≥ 3). The predominant phylogroup identified was B1 followed by A and D, with similar distribution among the isolates from meat of locally reared chickens and imported chickens. Beta-lactamase producing genotype blaCTX-M-15 (50%; 10/20) was the most frequently drug resistant gene detected. More BLP E. coli isolates were found in imported chicken meat compared to locally reared chickens, demonstrating that these isolates may be spreading through food trade. In conclusion, both imported and locally produced chicken meats are potential

  3. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana.

    Directory of Open Access Journals (Sweden)

    Mette Marie Rasmussen

    Full Text Available The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC were phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported chickens (tetracycline 88.9% vs. 57.5%, sulphonamide 75.0% vs. 46.6%, ampicillin 69.4% vs. 61.6% and trimethoprim 66.7% vs. 38.4%. Beta-lactamase production was found in 29 E. coli meat isolates, with 56.9% of them being multiple drug resistant (≥ 3. The predominant phylogroup identified was B1 followed by A and D, with similar distribution among the isolates from meat of locally reared chickens and imported chickens. Beta-lactamase producing genotype blaCTX-M-15 (50%; 10/20 was the most frequently drug resistant gene detected. More BLP E. coli isolates were found in imported chicken meat compared to locally reared chickens, demonstrating that these isolates may be spreading through food trade. In conclusion, both imported and locally produced chicken meats

  4. Multidisciplinary investigation of a multicountry outbreak of Salmonella Stanley infections associated with turkey meat in the European Union, August 2011 to January 2013.

    Science.gov (United States)

    Kinross, P; van Alphen, L; Martinez Urtaza, J; Struelens, M; Takkinen, J; Coulombier, D; Makela, P; Bertrand, S; Mattheus, W; Schmid, D; Kanitz, E; Rucker, V; Krisztalovics, K; Paszti, J; Szogyenyi, Z; Lancz, Z; Rabsch, W; Pfefferkorn, B; Hiller, P; Mooijman, K; Gossner, C

    2014-05-15

    Between August 2011 and January 2013, an outbreak of Salmonella enterica serovar Stanley (S. Stanley) infections affected 10 European Union (EU) countries, with a total of 710 cases recorded. Following an urgent inquiry in the Epidemic Intelligence Information System for food- and waterborne diseases (EPIS-FWD) on 29 June 2012, an international investigation was initiated including EU and national agencies for public health, veterinary health and food safety. Two of three local outbreak investigations undertaken by affected countries in 2012 identified turkey meat as a vehicle of infection. Furthermore, routine EU monitoring of animal sources showed that over 95% (n=298) of the 311 S. Stanley isolates reported from animal sampling in 2011 originated from the turkey food production chain. In 2004–10, none had this origin. Pulsed-field gel electrophoresis (PFGE) profile analysis of outbreak isolates and historical S. Stanley human isolates revealed that the outbreak isolates had a novel PFGE profile that emerged in Europe in 2011. An indistinguishable PFGE profile was identified in 346 of 464 human, food, feed, environmental and animal isolates from 16 EU countries: 102 of 112 non-human isolates tested were from the turkey production chain. On the basis of epidemiological and microbiological evidence, turkey meat was considered the primary source of human infection, following contamination early in the animal production chain.

  5. Dynamics of imports of sheep meat in Brazil: analysis of temporal components

    Directory of Open Access Journals (Sweden)

    João Garibaldi Almeida Viana

    2015-07-01

    Full Text Available The sheep production is an important livestock activity in Brazil. Its production stretches away into the country, a source of income and livelihood. On the demand side, there is an increase in domestic consumption, driven by the increased purchasing power of the population. To meet the growing demand, Brazil access international markets through of sheep meat imports. In this context, the work aims to analyze the dynamics of sheep meat imports in Brazil from 2000 to 2012, giving particular attention to the tendency and seasonality of the quantity imported. The data of volume and value of imports were collected from the system AliceWeb. Statistical analysis followed the multiplicative time series model. Identified an upward tendency of sheep meat import, with annual growth of 5.09% in the period. Still, the total quantity commercialized, there is the purchase of sheep bone cuts. There was the seasonal behavior in the import of sheep meat, focusing primarily in the months of the end of the year, with import volumes 68% higher than the average of the total amount. The main trading partner of Brazil is the Uruguay, market responsible for at least 80% of the annual volume of import.

  6. Resistance of Listeria monocytogenes F2365 cells to synthetic gastric fluid is greater following growth on ready-to-eat deli turkey meat than in brain heart infusion broth.

    Science.gov (United States)

    Peterson, Luke D; Faith, Nancy G; Czuprynski, Charles J

    2007-11-01

    Ready-to-eat (RTE) deli meats have been categorized as high-risk foods for contraction of foodborne listeriosis. Several recent listeriosis outbreaks have been associated with the consumption of RTE deli turkey meat. In this study, we examined whether the growth of Listeria monocytogenes F2365 on commercially prepared RTE deli turkey meat causes listerial cells to become more resistant to inactivation by synthetic gastric fluid (SGF). Listerial cells grown on turkey meat to late logarithmic-early stationary phase were significantly more resistant to SGF at pH 7.0, 5.0, or 3.5 than listerial cells grown in brain heart infusion (BHI) broth. The pH was lower in the fluid in packages of turkey meat than in BHI broth (6.5 versus 7.5). However, listerial cells grown in BHI broth adjusted to a lower pH (6.0) did not exhibit enhanced resistance to SGF. The lesser resistance to SGF of listerial cells grown in BHI broth may be due, in part, to the presence of glucose (0.2%). This study indicates the environment presented by the growth of L. monocytogenes on deli turkey meat affects its ability to survive conditions it encounters in the gastrointestinal tract.

  7. The importance of the different kinds of energy sources for energy future of Turkey

    Science.gov (United States)

    Kaplan, Yusuf Alper; Aladağ, Canan

    2016-11-01

    Nowadays, the need of energy has been increasing day by day with the population growth and the advancements of technology. In this study, the current state of nuclear, wind and solar energy on the worldwide has been generally investigated. The general assessments have been made based on Turkey's energy potential and the evaluation situation of this potential. The current political structures of countries are generally assessed and under this policy, the last situation and the latest implemented innovations are given. Turkey's energy demand is constantly increasing and Turkey is a country that needs to energy imports. This is a need for new energy sources to meet the growing need for energy. Nuclear, wind and solar energy are the new sources of energy to the fore in our country recently. In this study is given general information on the usage of energy sources of making and some deficiencies were been emphasized by political considerations in this regard.

  8. Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

    Directory of Open Access Journals (Sweden)

    Wendy Russell

    2013-04-01

    Full Text Available Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidants, but also may impart additional health benefits, as inadequate vegetable consumption is a risk factor for heart disease and several cancers. In an accelerated oxidation system, six of eleven vegetable powders significantly (p < 0.05 improved oxidative stability of patties by 20%–30% (spinach < yellow pea < onion < red pepper < green pea < tomato. Improved lipid oxidative stability was strongly correlated with the decreased formation of protein carbonyls (r = 0.747, p < 0.01. However, improved lipid stability could not be ascribed to phenolic acids nor recognized antioxidants, such as α- and γ-tocopherol, despite their significant (p < 0.01 contribution to the total antioxidant capacity of the patties. Use of chemically complex vegetable powders offers an alternative to individual antioxidants for increasing shelf-life of animal-based food products and may also provide additional health benefits associated with increased vegetable intake.

  9. FOOD SECURITY IN TUNISIA WITHIN WATER SCARCITY THE RELATIVE IMPORTANCE OF THE MEAT SECTOR

    Directory of Open Access Journals (Sweden)

    Emna Ouertani

    2016-01-01

    Full Text Available This paper analyzes the evolution of food and nutrition security in Tunisia, judges its sustainability within water scarcity conditions and free trade areas, with a specific focus on the meat sector. For such purpose, the FAO indicators and Food Balance Sheets, as well as the Global Food Security Index are all analyzed. Virtual water, owed to meat and cereals for animal feed production and trade, was estimated to expect food security sustainability. Results indicated that Tunisian food and nutrition security (FNS has been improved over the years, but its stability remains vulnerable because of the political and economic risks and the dependence of Tunisia on imported cereals for animal feed due to water scarcity. Tunisian agricultural policy, especially in both sectors of cereals and meat, should be readjusted to guarantee food and nutrition sustainability.

  10. China’s meat and grain imports during 2000-2012 and beyond:A comparative perspective

    Institute of Scientific and Technical Information of China (English)

    YU Wu-sheng; CAO Li-juan

    2015-01-01

    This paper provides a review on China’s meat trade for the 2000–2012 period and discusses its future development, with reference to China’s grain trade. With marginal decreases in meat exports and slight increases in their imports, China’s net imports of major meat products (including pork, beef, mutton and poultry but excluding meat offal) were just below 1 mil ion tons in 2012, dwarfed by China’s net imports of grains which reached 66.7 mil ion tons in the same year. This slow growth in meat trade seems to contradict earlier expectations on increasing meat demand and imports, based upon projected shifts in consumption patterns driven by rapid per capita income growth. Several plausible explanations of this paradoxical trade pattern are offered, including mass imports of feed grains, persistent (but shrinking) gaps between Chinese and inter-national meat prices, tariff barriers, and non-tariff measures. In the near future China may not be able to maintain such a lower proifle on the world meat markets, as per capita income is projected to continue to rise and domestic production cost advantages erode due to rising labor costs. A model-based projection exercise indicates that under plausible assumptions China’s meat imports may rise sharply by 2030.

  11. [An imported Chikungunya fever case from New Delhi, India to Ankara, Turkey: the first imported case of Turkey and review of the literature].

    Science.gov (United States)

    Yağcı Çağlayık, Dilek; Uyar, Yavuz; Korukluoğlu, Gülay; Ertek, Mustafa; Unal, Serhat

    2012-01-01

    Chikungunya virus (CHIKV) is an arthropod-borne alphavirus that causes an acute febrile illness, chikungunya fever. CHIKV virus is geographically distributed in Africa, India, and South-East Asia. Chikungunya fever outbreaks have been reported from India since 2006. The incubation period is 3-7 days, and the disease is characterized by sudden onset of high fever and severe arthralgia. Other symptoms can be rash, headache, fatigue, nausea-vomiting, and myalgias. Here, we report the first Chikungunya case imported from India, New-Delhi to Ankara, Turkey. In December 2010, a 55-year-old female Turkish government employee living in urban area of New Delhi for the last 3 years had sudden onset fever up to 38.4°C for 2 days. Itching rash and arthralgia also developed. Symptomatic treatment was given to patient in New Delhi. She returned to Turkey and was admitted to Hacettepe University Medical Faculty, Department of Internal Medicine, Infectious Diseases Unit, since arthralgia has continued on the 26th day of her complaints. Hepatomegaly and tenosynovitis were detected in her physical examination. Serum sample sent to Refik Saydam National Public Health Agency, Virology Reference and Research Laboratory, yielded negative results for specific IgM and IgG antibodies against Hantavirus and Dengue virus types 1-4; however, the results were positive for CHIKV specific IgM and IgG antibodies by commercial immunofluorescence method (Euroimmun, Germany). CHIKV RNA which was searched by in-house real-time RT-PCR was negative. The second serum sample obtained three weeks later also found positive for CHIKV specific IgM and IgG antibodies. This was the first laboratory confirmed imported Chikungunya case in Turkey. There are predictions regarding the presence of Aedes species mosquitos that can transmit this virus in Turkey. This case report will be an alarming signal for the clinicians in our country to consider Chikungunya fever in the differential diagnosis of patients

  12. Food Safety Hazards and Microbiological Zoonoses in European Meat Imports Detected in Border Inspection in the Period 2008-2013.

    Science.gov (United States)

    Jansen, W; Grabowski, N; Gerulat, B; Klein, G

    2016-02-01

    Microbiological contaminations and other food safety hazards are omnipresent within the European Union (EU) and a considerable risk for consumers, particularly in imported meat and meat products. The number of rejections at external EU borders has been increasing in recent years. Official authorities in each member state are therefore obliged to notify border rejections of food and animal feed due to a direct or indirect risk to human or animal health. This study explored the trends and temporal and spatial distribution of notifications on food safety hazards between January 2008 and December 2013 with a special emphasis on microbiological zoonoses in meat and meat products including poultry at border checks resulting from the rapid alert system for food and feed (RASFF). Results indicated that border rejection notifications are increasing exponentially, frequently due to Salmonella in poultry and shiga-toxin-producing E. coli in meat and meat products. © 2015 Blackwell Verlag GmbH.

  13. The importance of socio-demographic indicators in regional disparities in turkey, 1990-1994

    OpenAIRE

    Gedik, Ayse; Sahin, Nihan; Suer, Sibel

    2002-01-01

    The aim of this study is to test the relative importance of the socio-demographic versus economic variables in discriminating the inter-regional differences in Turkey in 1990-94. Our findings show that the "socio-demographic" variables are much more significant than the "economic" variables. Among the socio-demographic variables, especially those variables related with the fertility and the size of household, and the female education such as the "female literacy ratio" and "female schooling r...

  14. THE IMPORTANCE OF GEOGRAPHICAL CHARACTERISTICS ON DETERMINATION OF TURKEY'S AGRICULTURAL POLICIES

    OpenAIRE

    Doğan, Özlem Sertkaya

    2012-01-01

    :  Agricultural sector is very important for maintaining basic foods required for continuation of human life and also for employment opportunities and means of living. Geographical conditions and cultural differences have resulted in great differences in nutrition habit. This condition forced countries to constitute large scale ‘agricultural policies' under the support and protection of the government so as to cover foods by themselves and increase the efficiency. Turkey is in the ...

  15. Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

    OpenAIRE

    Fraqueza, Maria João Ramos; Ferreira, Marilia Catarina; Barreto, António Salvador

    2008-01-01

    Abstract 1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (light (PSE-like), intermediate and dark), packaged under aerobic or modified atmosphere (MAP) conditions; also to establish a relationship between microbial quality and total volatile basic nitrogen (TVB-N), evaluating its capacity for shelf life determination. Breasts were selected according to Luminance (L*) and pH24: L ? 51 and pH < 5.8 for light colour, 43 < L < 51 f...

  16. Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: effect on lipid and pigment content.

    Science.gov (United States)

    Hrynets, Y; Omana, D A; Xu, Y; Betti, M

    2011-02-01

    Increased demand for poultry products has resulted in an increased availability of by-products, such as the neck, back, and frame, that can be processed into mechanically separated poultry meat. The major problems with mechanically separated poultry meat are its high lipid content, color instability, and high susceptibility to lipid oxidation. The present work was undertaken to determine the effect of different concentrations of citric acid and calcium ions on protein yield, color characteristics, and lipid removal from protein isolates prepared using an acid-aided extraction process. Six levels of citric acid (0, 2, 4, 6, 8, and 10 mmol/L) and 2 levels of calcium chloride (0 and 8 mmol/L) were examined. The entire experiment was replicated 3 times, resulting in 36 extractions (3 × 6 × 2). The highest (P citric acid. In general, all the combinations removed an average of 90.8% of the total lipids from mechanically separated turkey meat, ranging from 86.2 to 94.7%. The lowest amount (1.14%) of total lipids obtained was for samples treated with 4 mmol/L of citric acid. Maximum removal of neutral lipids (96.5%) and polar lipids (96.4%) was attained with the addition of 6 and 2 mmol/L of citric acid, respectively. Polar lipid content was found to be significantly (P = 0.0045) affected by the presence of calcium chloride. The isolated proteins were less (P citric acid. Addition of calcium chloride had a negative effect on total pigment content. The study revealed that acid extractions with the addition of citric acid resulted in substantial removal of lipids and pigments from mechanically separated turkey meat, improved stability of the recovered proteins against lipid oxidation, and appreciable protein recovery yields.

  17. Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat.

    Science.gov (United States)

    Juck, Greg; Neetoo, Hudaa; Beswick, Ethan; Chen, Haiqiang

    2012-02-01

    The relatively high prevalence of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium in various food products is of great concern to the food industry. The objective of this study was to determine the pressure-inactivation of the pathogens in a representative food model as affected by prior growth temperature, physiological age of the culture, pressure level and treatment temperature. The effect of post-treatment conditions (incubation temperature and gas atmosphere) on the bacterial recovery was also determined. The pathogens being studied were inoculated into sterile turkey breast meat to a final level of ca. 3 logCFU/g and then grown to two stages, the early stage (representative of exponential phase) and late stage (representative of stationary phase), at 15, 25, 35, and 40 °C. Turkey meat samples were pressure-treated at 400 and 600 MPa for 2 min at initial sample temperatures of 4, 20 and 40 °C. Following treatment, bacterial counts in the samples were determined aerobically or anaerobically at incubation temperatures of 15, 25, 35, and 40 °C. Pressure inactivation of the bacterial pathogens increased as a function of the pressure levels and treatment temperatures. Generally speaking, early stage cells were more resistant than late stage cells (Ppressure treatment and recovery conditions of the bacteria after pressure treatment when considering the adequacy of pressure treatments to enhance the microbiological safety of foods. Copyright © 2011 Elsevier B.V. All rights reserved.

  18. The importance of chill rate when characterising colour change of lamb meat during retail display.

    Science.gov (United States)

    Jacob, R H; Thomson, K L

    2012-02-01

    An experiment was conducted to compare the effect of two chilling rates (Con and Fast) on colour change of lamb meat during simulated retail display. Measurements were made on 3 muscles; LD (m. longisimuss dorsi), SM (m semimembranosus) and ST (m. semitendinous). Meat samples from 32 Merino crossbred lambs were vacuum packed and stored for 5 days at 2 °C, then cut and overwrapped in polyvinyl chloride film on black polystyrene trays, stored in a display cabinet at 4 °C with lights on and measured twice daily for 4 days, using a Hunterlab minilab 45/20L D65, aperture 10°. Sarcomere length was shorter, shear force higher and colour change greater in meat from the Fast treatment compared to the Con treatment. Colour differences between treatments were likely due to oxygenation (bloom) as well as oxidation effects. Chill rate is important when characterising colour change during display and should be considered in measurement protocols. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat.

    Science.gov (United States)

    Goli, T; Ricci, J; Bohuon, P; Marchesseau, S; Collignan, A

    2014-03-01

    Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the cooked meat. While significant mass gains were observed during marination, from 20 minutes of immersion onwards, only long durations produced an overall matter balance greater than that of non-marinated meat. From the first minutes of immersion, these transfers caused hardening, regardless of the presence of salt in the marinade. For longer durations, only in the absence of salt was significant tenderizing seen in comparison to the non-marinated control. This effect appears to be due on the one hand to passing the isoelectric pH of the meat during acidification, and on the other hand to setting up antagonistic mechanisms breaking down or reinforcing connective tissues by acid and salt respectively. The high degree of tenderization observed in a water-acid solution can be explained partly by dilution of the fiber load per section unit due to protein solubilization.

  20. [An imported dengue Fever case in Turkey and review of the literature].

    Science.gov (United States)

    Uyar, Yavuz; Aktaş, Eray; Yağcı Çağlayık, Dilek; Ergönül, Onder; Yüce, Ayşe

    2013-01-01

    Dengue fever is an acute viral disease that can affect all age groups in tropical and subtropical countries. The predominant vectors are the mosquitoes namely Aedes aegypti and A.albopictus. Although there have been no case reports in Turkey due to DF, there is seroepidemiological evidence indicating the presence of Dengue virus (DENV) in Turkey. In this case report we presented an imported dengue fever case. The patient was 40 years old, previously healthy male, Switzerland citizen. He had immigrated from Dubai to India two weeks ago and after one week from immigration he attended to a hospital in India because of high fever. The NS1 antigen test (Bio-Rad Laboratories, USA) was found positive and the patient was followed-up with diagnosis of dengue fever in India. During his visit to Turkey, he attended to the hospital for a routine control and his analysis revealed thrombocytopenia (PLT: 48.000/µl), leukopenia (white blood cell: 2800/µL) and elevated liver enzymes (AST: 76 U/L, ALT: 83 U/L). Fever was not detected in follow-up. The patient had petechial rash on his lower extremities. white blood cell and PLT count increased to 4100/µl and 93.000/µl, respectively. Liver function tests revealed a decrease in AST (63 U/L) and ALT (78 U/L) on the third day. The PLT count increased to 150.000/ml. Since the patient had no fever and had normal physical and laboratory findings, he was discharged from the hospital. For the confirmation of dengue fever diagnosis the serum sample was sent to National Public Health Center, Virology Reference and Research Laboratory where IgM and IgG antibodies against DENV types 1-4 were investigated by indirect immunofluorescence method (Euroimmun, Germany). The serum sample yielded positive result at the dilutions of 1/1000 for IgM and 1/10.000 for IgG. The last dilution of type 3 DENV IgM and IgG were determined high density of fluorescein, thus the serotype was identified as "DENV type 3". Travel-related diseases become important

  1. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.

    Science.gov (United States)

    Lee, H C; Erasmus, M A; Swanson, J C; Hong, H G; Kang, I

    2016-01-01

    The effect of rapid carcass chilling on breast meat quality was evaluated using commercial (COMM) and random-bred (RB) turkeys. Immediately after slaughter, 48 turkeys from COMM or RB line were randomly subjected to one of four chilling methods: 1) water-immersion chilling (WIC) of the carcasses at 0°C ice slurry, 2) WIC after temperature abuse (TA) of the carcasses at 40°C for 30 min (TA-WIC), 3) hot-boning, quarter sectioning, and crust-freeze-air-chilling (HB-(1)/4CFAC) of breast fillets at -12°C, and 4) HB-(1)/4CFAC of fillets after TA of carcasses (TA-HB-(1)/4CFAC). The TA increased carcass and fillet temperatures by ∼1.3 and ∼4.1°C, respectively, regardless of turkey line, whereas HB-(1)/4CFAC of fillets required 28 and 33% of carcass chilling time for COMM and RB, respectively. During chilling, COMM breast pH rapidly reduced from 6.04 to 5.82, resulting in a significantly lower pH than RB after chilling (P 0.05). Significantly higher L* value and cooking yield (P 0.05). Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-(1)/4CFAC gels than COMM, TA, and WIC, respectively. These results generally indicated that protein quality and textural properties of turkey fillets were improved, regardless of strains or temperature abuse, using HB-(1)/4CFAC technology. © 2015 Poultry Science Association Inc.

  2. Effect of a phytogenic additive on blood serum indicator levels and fatty acids profile in fattening turkeys meat

    Directory of Open Access Journals (Sweden)

    Branislav Gálik

    2015-12-01

    Full Text Available The aim of the study was to determine the effect of a phytogenic additive on blood serum indicator levels and fatty acids profile of breast, leg muscles and liver in fattening turkeys. The experiment was realized in private turkey farm and in the Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra. A total of 300 clinically healthy female turkeys (broad-breasted white turkey, hybrid XL were used in the experiment. Female turkeys were randomly divided into two groups (150 pcs per each. In the control group, turkey were fed with standard complete feed mixtures for fattening, in the experimental group, standard diets from the beginning to 12th week were supplemented with the a blend of essential oils from origanum, anise and citrus fruits as well as a prebiotic rich fructooligosaccharides in dosage 1kg per 1000 kg of feed mixture. Fattening lasted 18 weeks. Blood serum was collected at the end of the experiment, during the slaughter of birds. Samples of breast and leg muscles, and liver for fatty acids composition evaluation were collected during birds dissection (10 samples per each group. After the 12 weeks of phytoadditive supplementation, a tendency of lower activity of serum alanine aminotransferase (53.963 vs. 3.499 U/L and aspartate aminotransferase (6.238 vs. 1.012 U/L in experimental group of turkeys was found (P0.01 content of cis-8,11,14-eicosadienoic and arachidonic acids. The phytoadditive supplementation significantly (P<0.01 decreased content of some unsaturated fatty acids in turkeys tissues, as well. In experimental group of turkey have been recorded lower level of elaidic and oleic acids in the breast muscle and cis-11,14-eicosadienoic and arachidonic acids in the liver, compare to birds from control group.

  3. Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meat

    Science.gov (United States)

    Edible antimicrobial coating solutions incorporating chitosan, lauric arginate (LAE) and nisin were developed to reduce foodborne pathogen contamination on ready-to-eat (RTE) meats. RTE deli meat samples were directly coated with the solutions, or treated with solution-coated polylactic acid (PLA) f...

  4. Presence of pathogenic enteric viruses in illegally imported meat and meat products to EU by international air travelers.

    Science.gov (United States)

    Rodríguez-Lázaro, David; Diez-Valcarce, Marta; Montes-Briones, Rebeca; Gallego, David; Hernández, Marta; Rovira, Jordi

    2015-09-16

    One hundred twenty two meat samples confiscated from passengers on flights from non-European countries at the International Airport of Bilbao (Spain) were tested for the presence of the main foodborne viral pathogens (human noroviruses genogroups I and II, hepatitis A and E viruses) during 2012 and 2013. A sample process control virus, murine norovirus, was used to evaluate the correct performance of the method. Overall, 67 samples were positive for at least one enteric viruses, 65 being positive for hepatitis E virus (53.3%), 3 for human norovirus genogroup I (2.5%) and 1 for human norovirus genogroup II (0.8%), whereas hepatitis A virus was not detected in any sample. The type of positive meat samples was diverse, but mainly was pork meat products (64.2%). The geographical origin of the positive samples was wide and diverse; samples from 15 out 19 countries tested were positive for at least one virus. However, the estimated virus load was low, ranging from 55 to 9.0 × 10(4) PDU per gram of product. The results obtained showed the potential introduction of viral agents in travelers' luggage, which constitute a neglected route of introduction and transmission. Copyright © 2015 Elsevier B.V. All rights reserved.

  5. Prevalence and characterization of Campylobacter spp. isolated from domestic and imported poultry meat in Korea, 2004–2008.

    Science.gov (United States)

    Kim, Hae Ji; Kim, Jong Hyun; Kim, Young Ihl; Choi, Jung Su; Park, Mi Young; Nam, Hyang-Mi; Jung, Suk-Chan; Kwon, Jin Wook; Lee, Chul Hyun; Kim, Yong Hwan; Ku, Bok Kyung; Lee, Young Ju

    2010-10-01

    Campylobacteriosis in humans is primarily caused by handling or consuming contaminated poultry or their products. The aims of this study were to estimate the prevalence of Campylobacter spp. in domestic and imported poultry meat in Korea and to further characterize the obtained isolates. From 2004 to 2008, a total of 475 domestic and 867 imported raw poultry meat samples were examined for the presence of Campylobacter spp. Among 475 domestic poultry meat samples, Campylobacter jejuni and Campylobacter coli were isolated from 219 (46.1%) and 156 (32.8%), respectively. Relative prevalence of C. jejuni and C. coli was higher in meat from Brazil (39/78, 50.0% and 7/78, 8.9%) and France (32/96, 33.3% and 8/96, 8.3%), whereas lower in meat from Denmark (72/516, 14.0% and 12/516, 2.3%) and Thailand (5/39, 12.8% and 3/39, 7.6%). The resistance to ampicillin and tetracycline was highly prevalent in Campylobacter spp. from most countries investigated, whereas lower in meat from Denmark. On the other hand, the prevalence of erythromycin and gentamicin resistance was less than 10% in most countries. The resistance rate to nalidixic acid, ciprofloxacin, and enrofloxacin ranged from 11.9% to 87.5%. The use of fla-polymerase chain reaction–restriction fragment length polymorphism for epidemiological analysis found that some pattern types were considerably more frequent and distinct in meat from each country. In conclusion, we report the presence of high contamination in domestic and imported poultry meat in Korea and the antimicrobial and genetic diversity of Campylobacter spp. between each country.

  6. Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

    OpenAIRE

    Eleonora Okuskhanova; Maksim Rebezov; Zhanibek Yessimbekov; Anuarbek Suychinov; Natalya Semenova; Yaroslav Rebezov; Olga Gorelik; Oksana Zinina

    2017-01-01

    This paper shows the results of analysis of chemical composition, water binding capacity, pH and microstructure of maral meat, goat meat, lamb, and turkey meat. From the analysis, the high content of protein and ash is observed in turkey meat, fat prevails in lamb, and less amount in maral meat and goat meat. pH value lies between 5.7 (turkey white meat) and 6.4 (goat meat). Low value of water binding capacity is detected in turkey meat (58.2% in red meat, 59.2% in white meat) and high value ...

  7. Antimicrobial resistance among Campylobacter jejuni isolated from raw poultry meat at retail level in Denmark

    DEFF Research Database (Denmark)

    Andersen, S. R.; Saadbye, P.; Shukri, Naseer Mahmoud

    2006-01-01

    Campylobacter jejuni isolated from raw poultry meat collected at retail shops in Denmark in the period 1996-2003 were tested for susceptibility to seven antimicrobial agents. The food samples consisted of raw chicken meat and other raw poultry meat of domestic or imported origin. The highest levels...... of resistance among C. jejuni were observed for tetracycline, nalidixic acid and ciprofloxacin, whereas macrolide resistance was rarely detected. C. jejuni originating from other poultry meat (mainly duck and turkey meat) exhibited the highest occurrences of antimicrobial resistance monitored; approximately one...... third of the isolates were tetracycline resistant (N=100). Among chicken meat isolates, the occurrence of tetracycline resistance was significantly higher (P jejuni isolated from imported chicken meat (N=88) than in C. jejuni from Danish chicken meat (N=367). The same tendency was observed...

  8. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality.

    Science.gov (United States)

    Medellin-Lopez, M; Sansawat, T; Strasburg, G; Marks, B P; Kang, I

    2014-03-01

    The purpose of this research was to evaluate the combined effects of turkey hot-boning and cold-batter mincing technology on acceleration of meat turnover and meat quality improvement. For each of 3 replications, 15 turkeys were slaughtered and eviscerated. Three of the eviscerated carcasses were randomly assigned to water-immersion chilling for chill-boning (CB) and the remaining were immediately hot-boned (HB), half of which were used without chilling whereas the remaining were subjected to crust-freezing air chilling (CFAC) in an air-freezing room (1.0 m/s, -12°C) with/without 1/4; sectioning (HB-1/4;CFAC, HB-CFAC). As a result, CB and HB breasts were minced using 1 of 5 treatments: (1) CB and traditional mincing (CB-T), (2) HB and mincing with no chilling (HB-NC), (3) HB and mincing with CO2 (HB-CO2), (4) HB and mincing after CFAC (HB-CFAC), and (5) HB and mincing after quarter sectioning and CFAC (HB-1/4;CFAC). Traditional water-immersion chilling took an average of 5.5 h to reduce the breast temperature to 4°C, whereas HB-CFAC and HB-1/4;CFAC took 1.5 and 1 h, respectively. The breast of HB-CFAC and HB-1/4;CFAC showed significantly higher pH (6.0-6.1), higher fragmentation index (196-198), and lower R-value (1.0-1.1; P 0.05) in sarcomere length were seen between CB-T and HB-CFAC filets regardless of quarter sectioning. When muscle was minced, the batter pH (5.9) of CB-T was significantly lower (P < 0.05) than those (6.1-6.3) of HB-NC, HB-CO2, and HB-1/4;CFAC, with the intermediate pH (6.0) seen for the HB-CFAC. When meat batters were cooked, higher cooking yield (90 - 91%; P < 0.05) was found in HB-CFAC, HB-1/4;CFAC, and HB-CO2, followed by HB-NC (90%) and finally CB-T (86%). Stress values (47-51 kPa) of HB-CFAC gels were significantly higher (P < 0.05) than those of CB-T (30 kPa) and HB-NC (36 kPa). A similar trend was found in strain values.

  9. THE ROLE AND IMPORTANCE OF REPUBLIC OF TURKEY WITHIN EUROPEAN UNION NETWORK

    Directory of Open Access Journals (Sweden)

    Serkan GÜZEL

    2016-04-01

    Full Text Available This paper examines Republic of Turkey’s relationships with Western world in general, and with EU in special. Putting forth the relationship betweeen EU and Republic of Turkey in a clear manner, underlying factors of Republic of Turkey’s accession to the EU has been discussed in accordance with the main problem of Republic of Turkey, including overpopulation and unemployment rate. However, it is essential for EU to consider geostrategical position of Republic of Turkey bringing Europe and Asia continent together and taking place amidst Caucasus and therefore Turkish nations. After all, if Republic of Turkey’s full membership will not materialize, Republic of Turkey should seek another unions to join or form a new one. In any case, EU like Republic of Turkey is well aware of that the reasons of Republic of Turkey’s efforts in joining to the EU greatly depend on Republic of Turkey’s westernization policy.

  10. Long-Term Capital Goods Importation and Minimum Wage Relationship in Turkey: Bounds Testing Approach

    Directory of Open Access Journals (Sweden)

    Tastan Serkan

    2015-04-01

    Full Text Available In order to examine the long-term relationship between capital goods importation and minimum wage, autoregressive distributed lag (ARDL bounds testing approach to the cointegration is used in the study. According to bounds test results, a cointegration relation exists between the capital goods importation and the minimum wage. Therefore an ARDL(4,0 model is estimated in order to determine the long and short term relations between variables. According to the empirical analysis, there is a positive and significant relationship between the capital goods importation and the minimum wage in Turkey in the long term. A 1% increase in the minimum wage leads to a 0.8% increase in the capital goods importation in the long term. The result is similar for short term coefficients. The relationship observed in the long term is preserved in short term, though in a lower level. In terms of error correction model, it can be concluded that error correction mechanism works as the error correction term is negative and significant. Short term deviations might be resolved with the error correction mechanism in the long term. Accordingly, approximately 75% of any deviation from equilibrium which might arise in the previous six month period will be resolved in the current six month period. This means that returning to long term equilibrium progresses rapidly.

  11. Consumer profile analysis for different types of meat in Spain.

    Science.gov (United States)

    Escriba-Perez, Carmen; Baviera-Puig, Amparo; Buitrago-Vera, Juan; Montero-Vicente, Luis

    2017-07-01

    It is important to analyse the consumer profile of each type of meat to better adapt the marketing mix to each one. To this end, we examined the average consumption frequency of different types of meat based on two methodologies: consumer segmentation using the food-related lifestyle (FRL) framework, giving rise to 4 segments, and analysis of socio-demographic profiles. The variables used were: sex, age, educational level, social class, number of people in the household, presence of children younger than 18 in the home, geographical area and habitual residence. Beef was the only meat type significant in both analyses. Turkey meat only appeared as significant in the FRL analysis. The other meats (chicken, pork, rabbit and lamb) were only significant in the sociodemographic variables analysis. From the outcomes we may conclude that there is no single consumer profile, which rather depends on the type of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Importance of perceived naturalness for acceptance of food additives and cultured meat.

    Science.gov (United States)

    Siegrist, Michael; Sütterlin, Bernadette

    2017-06-01

    Four experiments examined some factors influencing the perceived naturalness of food products and their biasing effect on risk perception. The results of Experiment 1a showed that three food additives displaying their respective E-numbers (i.e., codes for food additives in the European Union and Switzerland) decreased perceived naturalness. Experiment 1b demonstrated that mentioning possible health effects decreased the perceived naturalness of a plant-based food additive. This experiment further showed that it would not matter for perceived naturalness whether the food was synthetic or nature-identical. Moreover, the results of Experiments 2 and 3 suggested that the same risk associated with meat consumption was much more acceptable for traditionally produced meat compared with in-vitro meat. Experiment 3 further indicated that the perceived naturalness of the meat (i.e., traditional or cultured meat) had a full mediation effect on participants' evaluation of the acceptability of the risk of colon cancer associated with the meat consumption. Even if the new production method (i.e., cultured meat) was more environmentally friendly and less harmful to animals, the perceived lack of naturalness might reduce the acceptability of the risk associated with such a product. The present study provides evidence that consumers rely on symbolic information when evaluating foods, which may lead to biased judgments and decisions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. 9 CFR 94.19 - Restrictions on importation from BSE minimal-risk regions of meat and edible products from...

    Science.gov (United States)

    2010-01-01

    ... Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND IMPORTATION... encephalopathy. (e) Meat or dressed carcasses of hunter-harvested wild sheep, goats, or other ruminants other... proof such as a hunting license, tag, or the equivalent that the hunter must show to the United States...

  14. Determination of pig sex in meat and meat products using multiplex real time-PCR.

    Science.gov (United States)

    Abdulmawjood, A; Krischek, C; Wicke, M; Klein, G

    2012-07-01

    For specific production lines, European retail companies demand exclusively female pork meat. To control the quality of their suppliers the identification and a quantitative detection of the animal sex origin of the meat is therefore of importance for meat processors. To enable a fast and reliable detection of male pig meat, a real time-PCR-system was designed in the present study. This was based on the genes AMEL-X and AMEL-Y. The real time-PCR assay allowed the detection of male pig meat at a concentration of 1% yielding a detection probability of 100% while the detection probability investigating meat samples containing 0.1% male pig meat was 44.4%. The analytic sensitivity of this system was assessed to be PCR reaction. The assessment of the accuracy of the real time-PCR assay to correctly identify sex individuals was investigated with 62 pigs including males (n=29) and females (n=33) belonging to different breeds/lines. With the newly designed test all analysed animals were correctly sexed. No amplification was obtained with cow, goat, sheep, turkey and chicken genomic DNA. The presented assay can be used for sex diagnosis, for the detection of male pig meat and for meat quality control.

  15. A model to assess the risk of the introduction into Japan of the bovine spongiform encephalopathy agent through imported animals, meat and meat-and-bone meal.

    Science.gov (United States)

    Sugiura, K; Ito, K; Yokoyama, R; Kumagai, S; Onodera, T

    2003-12-01

    The authors developed a mathematical model to assess the release risk of the bovine spongiform encephalopathy (BSE) agent into a country through the importation of live cattle, bone-in bovine meat and meat-and-bone meal (MBM) from the United Kingdom and other countries with BSE. Monte Carlo simulation was attempted using this model and input variables. The release risk in Japan, expressed as the weight of infected MBM released in Japan between 1993 and 2000, was estimated to be 23.4 kg to 53.8 kg. The simulation also indicated that imported MBM represented the most important risk factor for releasing the BSE agent into Japan. This paper also provides details of the first five cases of BSE detected in Japan between September 2001 and the end of 2002. In addition, the results of the investigation conducted to determine the source of infection and the measures taken by the Government of Japan to prevent the BSE agent from entering the food and feed chains are also outlined.

  16. The investigation of ultrasound technology to measure breast muscle depth as a correlated trait to breast meat yield in turkey (Meleagris gallopavo).

    Science.gov (United States)

    Case, L A; Wood, B J; Miller, S P

    2012-10-01

    Ultrasound measurements of muscle depth were analyzed to determine if these traits could be used to increase the rate of genetic gain in breast meat yield (BMY). Two measurements of breast depth, one taken horizontally across both breast lobes and one parallel to the keel, were captured using ultrasound. Heritabilities of muscle depth traits ranged from 0.35 to 0.70. These values were greater than heritabilities of conformation scores, which ranged from 0.25 to 0.47 within sex and line. The ultrasound traits also showed strong genetic correlations to BMY, ranging from 0.43 to 0.75, indicating that selection, using ultrasound depth as a correlated information source, could result in improved BMY. Including each ultrasound trait in a linear regression model predicting BMY increased the proportion of variation explained by the models by 0.08 to 0.17, relative to using conformation score as the only in vivo estimate. Based on results from a simulated turkey breeding program with selection pressure only on BMY, the ultrasound measures could increase the accuracy of a selection index for BMY by 0.02 to 0.16. As a result, ultrasound technology has the potential to improve the rate of genetic gain in BMY in a breeding program.

  17. Molecular characterization and phylogeny of Shiga toxin-producing E. coli (STEC) from imported beef meat in Malaysia.

    Science.gov (United States)

    Abuelhassan, Nawal Nouridaim; Mutalib, Sahilah Abdul; Gimba, Fufa Ido; Yusoff, Wan Mohtar

    2016-09-01

    This study aimed at determining the presence and characterization of Escherichia coli and Shiga toxin-producing E. coli (STEC) from imported frozen beef meats. Seventy-four (74) frozen imported beef meat samples from two countries, India (42 samples) and Australia (32 samples), were collected and tested for E. coli. These samples were purchased from the frozen meat sections of five different supermarkets in different locations in Selangor, Malaysia, from April 2012 to October 2014. A total of 222 E. coli strains were isolated from the meat samples; 126 strains were isolated from country A (India), and 96 E. coli strains were from country of origin B (Australia), respectively. A total of 70 E. coli strains were identified and characterized. All E. coli strains were isolated into Fluorocult medium and identified using API 20E kit. All selected E. coli strains were characterized for Shiga toxin genes (stx1 and stx2). All biochemically identified E. coli in this study were further subjected to molecular detection through polymerase chain reaction (PCR) amplification and characterization using 16S ribosomal RNA (rRNA) gene of Shiga toxin-producing E. coli. Of the 70 E. coli strains, 11 strains were positive for both Shiga toxin genes (stx1 and stx2) and 11 (11/70) strains were positive for stx1 gene, while 25 (25/70) strains were positive for stx2 gene. The analysis of 16S rRNA gene of all the E. coli isolates in this study was successfully sequenced and analyzed, and based on sequence data obtained, a phylogenetic tree of the 16S rRNA gene was performed using Clustal W programme in MEGA 6.06 software. Phylogenetic tree showed that the E. coli isolates in our study cluster with the strain of E. coli isolated in other countries, which further confirm that the isolates of E. coli in this study are similar to those obtained in other studies. As a result, all the strains obtained in this study proved to be a strain of pathogenic E. coli, which may cause a serious outbreak

  18. China's meat and grain imports during 2000–2012 and beyond

    DEFF Research Database (Denmark)

    Yu, Wusheng; Cao, Lijuan

    2015-01-01

    -tariff measures. In the near future China may not be able to maintain such a lower profile on the world meat markets, as per capita income is projected to continue to rise and domestic production cost advantages erode due to rising labor costs. A model-based projection exercise indicates that under plausible...

  19. Prevalence and importance of amebic infestation in patients with ulcerative colitis in two regions in Turkey.

    Science.gov (United States)

    Soylu, Aliye; Dolapcioglu, Can; Alis, Halil; Dolay, Kemal; Yasar, Nurgul; Boduroglu, Omer; Cildas, Aydin; Bolukbas, Fusun F; Bolukbas, Cengiz

    2009-06-01

    We investigated the prevalence of amebiasis in patients with ulcerative colitis residing in two geographical regions with different socioeconomic status and climatic conditions, and its effect on the age of onset, duration, localization, and activity of disease. Ninety patients from a high socioeconomic location (group I) and 28 cases from a low socioeconomic location (group II) were enrolled. Median age at disease onset was significantly higher in group I compared with in group II. Prevalence of amebiasis in group I was significantly lower than in group II. A considerably number of patients with amebiasis in group I had a history of travel to the cities with a lower socioeconomic level, mainly located in the east of Turkey. There was a strong relationship between presence of amebiasis and history of travel to eastern parts of Turkey among residents from the northwestern part of Turkey. Median age and age at time of diagnosis were significantly lower in patients with amebiasis compared with those without infection. In patients with mild disease activity, prevalence of amebiasis was significantly lower compared with those with moderate or severe disease activity. In conclusion, prevalence of amebiasis was markedly higher in the southeast compared to the northwest of Turkey. Travel to regions with low socioeconomic status may be considered a risk factor for amebiasis in patients with ulcerative colitis. Amebiasis enhances disease activity in ulcerative colitis.

  20. First imported coccidioidomycosis in Turkey: a potential health risk for laboratory workers outside endemic areas

    NARCIS (Netherlands)

    Kantarcioglu, S.A.; Sandoval-Denis, M.; Aygun, G.; Kiraz, N.; Akman, C.; Apaydin, H.; Karaman, E.; Guarro, J.; de Hoog, G.S.; Gurelg, M.S.

    2014-01-01

    Coccidioidomycosis caused by Coccidioides immitis or Coccidioides posadasii is endemic in arid climate zones in America, travel-related cases have been reported. We report the first documented case of coccidioidomycosis in Turkey, overviewing reported cases in Europe and underlying difficulties of d

  1. Molecular Characterization of Kastamonu Garlic: An Economically Important Garlic Clone in Turkey

    Science.gov (United States)

    This study was conducted to assess genetic relationship of Kastamonu garlic, which is very popular in Turkey due to its high quality features, along with some previously characterized garlic clones collected from different regions of the world using AFLP and locus specific DNA markers. UPGMA cluste...

  2. First imported coccidioidomycosis in Turkey : A potential health risk for laboratory workers outside endemic areas

    NARCIS (Netherlands)

    Kantarcioglu, A Serda; Sandoval-Denis, M; Aygun, Gokhan; Kiraz, Nuri; Akman, Canan; Apaydin, Hulya; Karaman, Emin; Guarro, Josep; de Hoog, G Sybren; Gurel, M S

    2014-01-01

    Coccidioidomycosis caused by Coccidioides immitis or Coccidioides posadasii is endemic in arid climate zones in America, travel-related cases have been reported. We report the first documented case of coccidioidomycosis in Turkey, overviewing reported cases in Europe and underlying difficulties of d

  3. Detection of mcr-1 encoding plasmid-mediated colistin-resistant Escherichia coli isolates from human bloodstream infection and imported chicken meat, Denmark 2015

    DEFF Research Database (Denmark)

    Hasman, H.; Hammerum, A. M.; Hansen, F.

    2015-01-01

    The plasmid-mediated colistin resistance gene, mcr-1, was detected in an Escherichia coli isolate from a Danish patient with bloodstream infection and in five E. coli isolates from imported chicken meat. One isolate from chicken meat belonged to the epidemic spreading sequence type ST131. In addi...

  4. The importance of associations in the struggle against tuberculosis in Turkey.

    Science.gov (United States)

    Aksu, Murat; Toprak, Sadık

    2012-01-01

    Tuberculosis is a disease as old as human history and has affected every area of human life. The struggle against tuberculosis had been started by non-governmental organizations and achieved success after second world war. In Anatolia as well as all over the world fight against tuberculosis, with the leading names in medicine, started during the Ottoman Empire. In the following years of struggle within the executive team will host association (Istanbul Anti-tuberculosis Association) was founded in 1918. Due to political developments that occurred shortly after standing association studies, in 1923, the Republic of Turkey in Izmir during the re-started. In the 1925 and 1927 a national medical congress, tuberculosis as the main election issue, was organized, and then in 1928 in Istanbul Tuberculosis Association again take action in the fight against decisive role in association studies have begun to undertake. In the years 1953-1973, UNICEF, Ministry of Health and later efforts Turkish National Anti-tuberculosis Association jointly significant results were obtained in the fight against tuberculosis. These positive statements given the lethargy environment, economic and political crises in the last 10 years, in parallel with the increase of tuberculosis around the world experiencing, there was an increase in Turkey. In 1986, the National Anti-Tuberculosis Federation was founded by Anti-Tuberculosis Associations. The Anti-Tuberculosis Federation has put in practice DOTS programme in 2005 in Turkey. In conclusion, we evaluate that the Anti-Tuberculosis Associations in Turkey have played a major role in struggle against tuberculosis in Turkey since the last century.

  5. Salmonella spp. infection in imported 1-day-old chicks, ducklings, and turkey poults: a public health risk.

    Science.gov (United States)

    Osman, Kamelia M; Yousef, Ashgan M M; Aly, Mona M; Radwan, Moustafa I

    2010-04-01

    The occurrence of Salmonella in 750 birds was assessed. The samples included the internal organs (caecal pouches, yolk sac, liver, and lung) of imported 1-day-old chicks (n = 150), grandparent chicks (n = 150), breeder chicks (n = 150), ducklings (n = 150), and turkey poults (n = 150), and paper-lined boxes (n = 250). Salmonellae isolated from the internal organs and paper-lined box of 1-day-old chicks, ducklings, and poults were mostly evident from the paper-lined box followed by caecal samples. Imported 1-day-old grandparent flocks were Salmonella free. Although 23.3% of the imported breeder flocks were positive for Salmonella, the imported duckling flocks and day-old turkey poults exhibited 19.3% and 12.6%, respectively. The widest diversity in isolated salmonellae was from the 1-day-old chicks where Salmonella Newport, Salmonella Kentucky, Salmonella Enteritidis, Salmonella Shubra, Salmonella Saintpaul, and Salmonella Agona were isolated. On the other hand, two Salmonella serovars were isolated from the imported breeders, Salmonella Shubra and Salmonella Shipley, and from the imported ducklings, Salmonella Shubra and Salmonella Saintpaul. The three Salmonella serovars isolated from the imported day-old turkey poults were Salmonella Shubra, Salmonella Newport, and Salmonella Saintpaul. The high percentage and diversity of Salmonella isolation from the imported birds cause concern because of the zoonotic potential of this agent and its economical importance to the local commercial poultry breeding industry. From 80 samples investigated for Salmonella, the positivity of the standard microbiological technique method was 17.5% and of the polymerase chain reaction method (Salmonella-specific invA gene) was 22.5%. The concordance between the two methods was 90% (k = 0.850). Our results indicated that the polymerase chain reaction approach is better than culturing for detecting Salmonella in poultry samples when using the preenriched medium combinations used in this

  6. Escherichia coli with extended-spectrum beta-lactamases or transferable AmpC beta-lactamases and Salmonella on meat imported into Sweden.

    Science.gov (United States)

    Egervärn, Maria; Börjesson, Stefan; Byfors, Sara; Finn, Maria; Kaipe, Caroline; Englund, Stina; Lindblad, Mats

    2014-02-01

    The presence of Enterobacteriaceae producing extended spectrum beta-lactamases (ESBL) or transferable AmpC beta-lactamases (pAmpC) is increasingly being reported in humans and animals world-wide. Their occurrence in food-producing animals suggests that meat is a possible link between the two populations. This study investigated the occurrence and characteristics of Salmonella and ESBL- or pAmpC-producing E. coli in 430 samples of beef, pork and broiler meat imported into Sweden, in order to provide data required for assessing the potential public health risk of these bacteria in food. Depending on region of origin, ESBL/pAmpC-producing E. coli were found in 0-8% of beef samples, 2-13% of pork samples and 15-95% of broiler meat samples. The highest prevalence was in South American broiler meat (95%), followed by broiler meat from Europe (excluding Denmark) (61%) and from Denmark (15%). Isolates from meat outside Scandinavia were generally defined as multiresistant. A majority of the ESBL/pAmpC genes were transferable by conjugation. Bla(CTX-M-2) and bla(CTX-M-8) were the dominant genes in E. coli from South American broiler meat, whereas bla(CMY-2) and bla(CTX-M-1) dominated in European meat. The majority of bla(CMY-2) and bla(CTX-M-1) were situated on plasmids of replicon type incK and incI1, respectively. The same combinations of ESBL/pAmpC genes and plasmids have been described previously in clinical human isolates. Salmonella was found in five samples tested, from European pork and broiler meat. No Salmonella isolate was resistant to third-generation cephalosporins. In conclusion, meat imported into Sweden, broiler meat in particular, is a potential source of human exposure to ESBL- and pAmpC-producing E. coli.

  7. Under Invoicing of Imported Broiler Meat: a Challenge to the Development of the Local Broiler Industry in Kosovo

    Directory of Open Access Journals (Sweden)

    ARBEN MUSLIU

    2015-06-01

    Full Text Available The aim of the study is to show how the under invoicing of imported fresh broiler meat affects the sales of the locally fresh produced and marketed broiler meat in Kosovo. One of the biggest Kosovo broiler producers was the subject of this study, who raised the issue about under invoicing prices for poultry meat imports, exported to Kosovo by a wellestablished EU certified Slovenian company. For this purpose the monthly sales data for the whole year before under invoicing prices was exposed, was compared with data for the monthly sales after the reference pricing policy for customs valuation was introduced by Kosovo government. There was a statistical significant difference between Kosovo broiler producer (named x company monthly sales 12 months before the under invoicing prices were introduced and 12 months after the reference pricing policy was introduced. A significant increase in monthly sales after introducing the reference pricing policy for custom valuation occurred at t (11 = 3.947, p = 0.002, with Confidence Intervals (CI 95% - 99%, ranging from Euro 13,584.11 respectively Euro 47,827.53 per month. The results of the study showed that the under invoicing has affected the local broiler industry and had economic consequences for Kosovo.

  8. The Importance of Target Market Selection for More Profitable Olive Oil Exports by Turkey: A Case Study

    Directory of Open Access Journals (Sweden)

    Mustafa METE

    2015-12-01

    Full Text Available In this study, the quotas and taxes implemented by EU to Turkey were examined and it was observed that these policies have negative effects on Turkey’s olive oil exports. Due to the restrictive policies and low profitability in the entry to the EU market, it was determined that Turkey should be directed to the markets that have higher profitability compared with the exports to EU countries. These detections were carried out in accordance with the information obtained from International Trade Center (ITC and Market Access Database (MAD. As a result of the detections it has been found that exports to the EU countries are more profitable and the entry to the market is easier than to the US. As a result of the researches in ITC and MAD databases, actual companies in oil imports in the US market have been determined and it has shown by examining a bill of loading sample that the firms that make olive oils exports in Turkey easily enter new target markets if they know the usage of the databases

  9. Standardized ileal amino acid digestibility of meat and bone meal from different sources in broiler chicks and turkey poults with a nitrogen-free or casein diet.

    Science.gov (United States)

    Adedokun, S A; Parsons, C M; Lilburn, M S; Adeola, O; Applegate, T J

    2007-12-01

    The aim of this study was to determine the effect of the standardization method and age on standardized ileal amino acid digestibility (SIAAD) of 4 meat and bone meal (MBM) samples in broiler chicks and turkey poults. The SIAAD were obtained by correcting apparent ileal digestibility (AID) values for basal ileal endogenous amino acid flow obtained from chicks and poults fed a N-free diet or a highly digestible protein diet (HDP; 100 g of casein/kg of diet). Four diets were formulated to contain 20% CP by using MBM as the only source of CP. Each diet was fed to 6 replicate cages of 30 or 8 birds/cage at 5 and 21 d, respectively, for 5 d. With the exception of all-beef MBM, chick AID values on d 21 were higher (P MBM samples in either species. There was no effect of the method of standardization on SIAAD at either age for most amino acids. For chicks, however, standardization of the all-beef MBM sample with HDP resulted in higher (P MBM were higher (P < 0.05) with HDP correction. The CV in SIAAD in chicks between the 2 methods of standardization was higher on d 5 (8.1%) relative to d 21 (5.0%) for all treatments. In poults, greater variability was observed on d 21 (8.2%) relative to d 5 (6.7%). Results from this study showed that at d 21, SI-AAD with either the N-free or the HDP diet resulted in similar digestibility values.

  10. Isolation and identification of a subgroup A avian leukosis virus from imported meat-type grand-parent chickens.

    Science.gov (United States)

    Zhang, Qing-chan; Zhao, Dong-min; Guo, Hui-jun; Cui, Zhi-zhong

    2010-04-01

    An exogenous avian leukosis virus (ALV) strain SDAU09C1 was isolated in DF-1 cells from one of 240 imported 1-day-old white meat-type grand parent breeder chicks. Inoculation of SDAU09C1 in ALV-free chickens induced antibody reactions specific to subgroup A or B. But gp85 amino acid sequence comparisons indicated that SDAU09C1 fell into subgroup A; it had homology of 88.8%-90.3% to 6 reference strains of subgroup A, much higher compared to other subgroups including subgroup B. This is the first report for ALV of subgroup A isolated from imported breeders.

  11. Time's Up, Turkey--Pop-Up Thermometers

    Science.gov (United States)

    Moyer, Richard; Everett, Susan

    2009-01-01

    Meat thermometers can be awkward to use in terms of placement and avoidance of bones. Because of these problems, each year 30 million Thanksgiving turkeys have a built-in thermometer that pops up when the turkey is properly cooked. Turkey timers are an example of how engineering solved a common, everyday problem. The following 5E learning cycle…

  12. Time's Up, Turkey--Pop-Up Thermometers

    Science.gov (United States)

    Moyer, Richard; Everett, Susan

    2009-01-01

    Meat thermometers can be awkward to use in terms of placement and avoidance of bones. Because of these problems, each year 30 million Thanksgiving turkeys have a built-in thermometer that pops up when the turkey is properly cooked. Turkey timers are an example of how engineering solved a common, everyday problem. The following 5E learning cycle…

  13. The Importance of Venture Capital Financing System in Financing Entrepreneurship: Applications in Turkey

    Directory of Open Access Journals (Sweden)

    Erkan Poyraz

    2016-06-01

    Full Text Available The prominent concept of venture capital is examined as a financing model to the financing of entrepreneurship according to related literature. Venture capital is used with success in developed countries for a long time. Venture capital is a modern financing model that allows entrepreneurs to perform dynamic, creative, and innovative investment ideas as well as management, marketing and business support without requesting financial strength from those entrepreneurs. However, venture capital has found the limited number of application and has not yet fully known in Turkey due to the lack of incentives. In line with the scope of the study, venture capital financing practices in Turkey is compared, and the impact of these practices on the economy is investigated. This study is highlighted how venture capital financing model triggers initiatives. The study is also focused on the impact of venture capital in terms of sustainability. At last, some recommendations are given on improving the processes in terms of venture capital parties and legislators.

  14. Application and optimization of microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for sensitive determination of polyamines in turkey breast meat samples.

    Science.gov (United States)

    Bashiry, Moein; Mohammadi, Abdorreza; Hosseini, Hedayat; Kamankesh, Marzieh; Aeenehvand, Saeed; Mohammadi, Zaniar

    2016-01-01

    A novel method based on microwave-assisted extraction and dispersive liquid-liquid microextraction (MAE-DLLME) followed by high-performance liquid chromatography (HPLC) was developed for the determination of three polyamines from turkey breast meat samples. Response surface methodology (RSM) based on central composite design (CCD) was used to optimize the effective factors in DLLME process. The optimum microextraction efficiency was obtained under optimized conditions. The calibration graphs of the proposed method were linear in the range of 20-200 ng g(-1), with the coefficient determination (R(2)) higher than 0.9914. The relative standard deviations were 6.72-7.30% (n = 7). The limits of detection were in the range of 0.8-1.4 ng g(-1). The recoveries of these compounds in spiked turkey breast meat samples were from 95% to 105%. The increased sensitivity in using the MAE-DLLME-HPLC-UV has been demonstrated. Compared with previous methods, the proposed method is an accurate, rapid and reliable sample-pretreatment method.

  15. Whole genome SNP discovery and analysis of genetic diversity in Turkey (Meleagris gallopavo)

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Elferink, M.G.; Megens, H.J.W.C.; Crooijmans, R.P.M.A.; Blomberg, L.; Fleischer, G.; Groenen, M.

    2012-01-01

    Background The turkey (Meleagris gallopavo) is an important agricultural species and the second largest contributor to the world’s poultry meat production. Genetic improvement is attributed largely to selective breeding programs that rely on highly heritable phenotypic traits, such as body size and

  16. 9 CFR 94.26 - Restrictions on importation of live poultry, poultry meat, and other poultry products from...

    Science.gov (United States)

    2010-01-01

    ... Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE EXPORTATION AND... poultry, poultry meat, and other poultry products from specified regions. Argentina and the Mexican...

  17. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain.

    Science.gov (United States)

    González-Weller, D; Karlsson, L; Caballero, A; Hernández, F; Gutiérrez, A; González-Iglesias, T; Marino, M; Hardisson, A

    2006-08-01

    The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 microg kg(-1) in chicken meat, 5.00 and 5.49 microg kg(-1) in pork meat, 1.91 and 1.90 microg kg(-1) in beef meat and 1.35 and 1.22 microg kg(-1) in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 microg kg(-1). Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 microg kg(-1), 4.89 and 6.50 microg kg(-1) in pork meat product, 6.72 and 4.76 microg kg(-1) in beef meat product and 9.12 and 5.98 microg kg(-1) in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups.

  18. The importance of meat, particularly salmon, to body size, population productivity, and conservation of North American brown bears.

    Science.gov (United States)

    G.V. Hilderbrand; C.C. Schwartz; C.T. Robbins; M.E. Hanley Jacoby; S.M. Arthur; C. Servheen

    1999-01-01

    We hypothesized that the relative availability of meat, indicated by contribution to the diet, would be positively related to body size and population productivity of North American brown, or grizzly, bears (Ursus arctos). Dietary contributions of plant matter and meat derived from both terrestrial and marine sources were quantified by stable-...

  19. A SNP based linkage map of the turkey genome reveals multiple intrachromosomal rearrangements between the Turkey and Chicken genomes

    Directory of Open Access Journals (Sweden)

    Vereijken Addie

    2010-11-01

    Full Text Available Abstract Background The turkey (Meleagris gallopavo is an important agricultural species that is the second largest contributor to the world's poultry meat production. The genomic resources of turkey provide turkey breeders with tools needed for the genetic improvement of commercial breeds of turkey for economically important traits. A linkage map of turkey is essential not only for the mapping of quantitative trait loci, but also as a framework to enable the assignment of sequence contigs to specific chromosomes. Comparative genomics with chicken provides insight into mechanisms of genome evolution and helps in identifying rare genomic events such as genomic rearrangements and duplications/deletions. Results Eighteen full sib families, comprising 1008 (35 F1 and 973 F2 birds, were genotyped for 775 single nucleotide polymorphisms (SNPs. Of the 775 SNPs, 570 were informative and used to construct a linkage map in turkey. The final map contains 531 markers in 28 linkage groups. The total genetic distance covered by these linkage groups is 2,324 centimorgans (cM with the largest linkage group (81 loci measuring 326 cM. Average marker interval for all markers across the 28 linkage groups is 4.6 cM. Comparative mapping of turkey and chicken revealed two inter-, and 57 intrachromosomal rearrangements between these two species. Conclusion Our turkey genetic map of 531 markers reveals a genome length of 2,324 cM. Our linkage map provides an improvement of previously published maps because of the more even distribution of the markers and because the map is completely based on SNP markers enabling easier and faster genotyping assays than the microsatellitemarkers used in previous linkage maps. Turkey and chicken are shown to have a highly conserved genomic structure with a relatively low number of inter-, and intrachromosomal rearrangements.

  20. Genome-wide candidate regions for selective sweeps revealed through massive parallel sequencing of DNA across ten turkey populations

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Megens, H.J.W.C.; Crooijmans, R.P.M.A.; Blomberg, L.; Groenen, M.

    2014-01-01

    Background The domestic turkey (Meleagris gallopavo) is an important agricultural species that is largely used as a meat-type bird. Characterizing genetic variation in populations of domesticated species and associating these variation patterns with the evolution, domestication, and selective breedi

  1. Detection of mcr-1 encoding plasmid-mediated colistin-resistant Escherichia coli isolates from human bloodstream infection and imported chicken meat, Denmark 2015.

    Science.gov (United States)

    Hasman, Henrik; Hammerum, Anette M; Hansen, Frank; Hendriksen, Rene S; Olesen, Bente; Agersø, Yvonne; Zankari, Ea; Leekitcharoenphon, Pimlapas; Stegger, Marc; Kaas, Rolf S; Cavaco, Lina M; Hansen, Dennis S; Aarestrup, Frank M; Skov, Robert L

    2015-01-01

    The plasmid-mediated colistin resistance gene, mcr-1, was detected in an Escherichia coli isolate from a Danish patient with bloodstream infection and in five E. coli isolates from imported chicken meat. One isolate from chicken meat belonged to the epidemic spreading sequence type ST131. In addition to IncI2, an incX4 replicon was found to be linked to mcr-1. This report follows a recent detection of mcr-1 in E. coli from animals, food and humans in China.

  2. The importance of subcutaneous abscess infection by Pasteurella spp. and Staphylococcus aureus as a cause of meat condemnation in slaughtered commercial rabbits

    Directory of Open Access Journals (Sweden)

    A. Ferreira

    2014-12-01

    Full Text Available Subcutaneous abscesses are lesions frequently reported in commercial rabbits. Both at farm and slaughterhouse level, these lesions are responsible for economic losses and a potential decrease in meat quality. The present study was devised to identify the main causes of meat condemnation in slaughtered commercial rabbits and assess the importance of abscess lesions in this domain. For these purposes, 281423 rabbits were evaluated during meat inspection at the slaughterhouse. The results achieved showed that subcutaneous abscesses were the major cause of condemnation, being responsible for the rejection of 1355 (0.48% rabbit carcasses. The main affected area was the hind limbs (31.37%, followed by the cervical area (23.10%. Microbiological analyses of 27 abscess samples indicated Pasteurella spp. as the bacteria mostly isolated (59.3%, followed by Staphylococcus aureus (25.9%. These results enable us to advise the industry on the significance of abscesses as an important cause of economic losses, due to meat condemnation during post mortem inspection, and highlight the importance of implementing monitoring plans as a way to control this pathological problem.

  3. New Discussion Subject of Meat Industry: “Pink Slime”

    Directory of Open Access Journals (Sweden)

    Cem Okan Özer

    2014-06-01

    Full Text Available Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Since meatball and wieners with high level of pink slime are in school daily diet program, this meat source became important debate issue. In USA, use of pink slime up to 15% in ground beef based products is permitted without specify on the label, but is not sold for direct consumption. Production and consumption of pink slime is strictly prohibited in the European Union. There is no legal regulation on this issue in Turkey. In this review, the manufacturing method and historical development, advantages, disadvantages, applications and result of scientific studies about pink slime are presented.

  4. An outbreak of multiple serotypes of salmonella in New Zealand linked to consumption of contaminated tahini imported from Turkey.

    Science.gov (United States)

    Paine, Shevaun; Thornley, Craig; Wilson, Maurice; Dufour, Muriel; Sexton, Kerry; Miller, Jim; King, Grant; Bell, Stephen; Bandaranayake, Don; Mackereth, Graham

    2014-11-01

    A widespread salmonellosis outbreak linked to consumption of hummus made from contaminated tahini imported from Turkey occurred in New Zealand in November 2012. This article summarizes the outbreak detection, investigation, and control. The New Zealand Enteric Reference Laboratory alerted public health units regarding a cluster of 11 persons with Salmonella Montevideo infection identified from different regions of the North Island of New Zealand. A multiagency outbreak investigation commenced to determine the source of illness and prevent further transmission. Salmonellosis is a notifiable disease in New Zealand. Outbreak cases were identified through routine salmonellosis notifications, and interviewed using a standardized questionnaire to identify common exposures. Clinical and food isolates were initially characterized by serotyping and then further typed by pulsed-field gel electrophoresis (PFGE). PFGE profiles were sent to PulseNet and international alerts were posted. The scope of the investigation widened to include persons with either Salmonella Maastricht and Salmonella Mbandaka infection following detection of these serotypes in tahini epidemiologically linked to laboratory-confirmed cases. All three of the tahini-associated serotypes were detected in people who had consumed tahini, and these were found to have PFGE profiles indistinguishable from the tahini isolates. Twenty-seven salmonellosis cases infected with at least one of the three tahini-associated Salmonella serotypes were detected between September 1 and December 31, 2012; of these, 16 (59%) cases (12 with Salmonella Montevideo, 3 with Salmonella Mbandaka, and 1 with Salmonella Maastricht infection) had PFGE patterns indistinguishable from the outbreak profile. The investigation led to a trade withdrawal and consumer recall for tahini sesame paste from the consignment and products containing this tahini. The outbreak ceased following the recall. The importer of the implicated tahini was

  5. Estimation of soil erosion risk within an important agricultural sub-watershed in Bursa, Turkey, in relation to rapid urbanization.

    Science.gov (United States)

    Ozsoy, Gokhan; Aksoy, Ertugrul

    2015-07-01

    This paper integrates the Revised Universal Soil Loss Equation (RUSLE) with a GIS model to investigate the spatial distribution of annual soil loss and identify areas of soil erosion risk in the Uluabat sub-watershed, an important agricultural site in Bursa Province, Turkey. The total soil loss from water erosion was 473,274 Mg year(-1). Accordingly, 60.3% of the surveyed area was classified into a very low erosion risk class while 25.7% was found to be in high and severe erosion risk classes. Soil loss had a close relationship with land use and topography. The most severe erosion risk typically occurs on ridges and steep slopes where agriculture, degraded forest, and shrubs are the main land uses and cover types. Another goal of this study was to use GIS to reveal the multi-year urbanization status caused by rapid urbanization that constitutes another soil erosion risk in this area. Urbanization has increased by 57.7% and the most areal change was determined in class I lands at a rate of 80% over 25 years. Urbanization was identified as one of the causes of excessive soil loss in the study area.

  6. The Possibility of Using Goose Meat in the Production of Salami

    OpenAIRE

    Güner, Ahmet; DOĞRUER, Yusuf; UÇAR, Gürkan; YÖRÜK, Hilal Duygu

    2002-01-01

    The aim of this investigation was to compare some quality characteristics of goose-meat salami with those of turkey- and chicken-meat salami in order to determine its suitability for consumption and to able to use goose meat for meat product technology. The pH values of experimental samples were highest in the goose-meat salami and lowest in the turkey-meat salami. Moisture rates of samples produced with a mixture of two kinds of poultry meat were lower than those of the others. Salmonella, ...

  7. Difference of meat quality trait between local pig and imported pig%土猪和国外引进猪肉质性状差异

    Institute of Scientific and Technical Information of China (English)

    余群莲; 鲁兴容; 黄明发; 冯杰; 张澜

    2014-01-01

    The parameters of meat quality of Chinese local pig were obviously better than foreign pig. Its taste was tender, juicy and fresh fragrant. Recent years, due to excessive pursuit of pig growth speed and lean meat, the number of local pig reduced substantial and consumers generally thought that the meat flavor was declined. The difference of meat quality trait between local pig and imported lean pig was briefly summarized. It would provide reference for the breeding research.%我国地方猪种肉质参数明显优于国外品种,口感也表现为肉质细嫩多汁、鲜香味浓。但由于近年来过分追求猪的生长速度和瘦肉率,我国地方猪种数量大为减少,消费者普遍感到肉质风味下降。作者就土猪与国外引进瘦肉型猪肉质性状差异作简要综述,为选育研究提供参考。

  8. NO MEAT FOR ME PLEASE

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Vegetarian way of life is slowly being embraced EVER thought of celebrating a major traditional festival without meat on the menu? On the evening of November 25,over 50 guests gathered at Beijing’s Vegan Hut,a cozy vegetarian restaurant,and enjoyed a delicious vegan Thanksgiving dinner.Though meat-free,the feast was complete with tofurkey(pseudo turkey meat made from tofu),local organic pumpkin pie,pesticide-free potatoes, meatless gravy and milk-free soy ice cream,in addition to eight other tasty Chinese homestyle dishes.

  9. Virulence characterisation of Salmonella enterica isolates of differing antimicrobial resistance recovered from UK livestock and imported meat samples.

    Directory of Open Access Journals (Sweden)

    Roderick eCard

    2016-05-01

    Full Text Available Salmonella enterica is a foodborne zoonotic pathogen of significant public health concern. We have characterised the virulence and antimicrobial resistance gene content of 95 Salmonella isolates from 11 serovars by DNA microarray recovered from UK livestock or imported meat. Genes encoding resistance to sulphonamides (sul1, sul2, tetracycline (tet(A, tet(B, streptomycin (strA, strB, aminoglycoside (aadA1, aadA2, beta-lactam (blaTEM, and trimethoprim (dfrA17 were common. Virulence gene content differed between serovars; S. Typhimurium formed two subclades based on virulence plasmid presence. Thirteen isolates were selected by their virulence profile for pathotyping using the Galleria mellonella pathogenesis model. Infection with a chicken invasive S. Enteritidis or S. Gallinarum isolate, a multidrug resistant S. Kentucky, or a S. Typhimurium DT104 isolate resulted in high mortality of the larvae; notably presence of the virulence plasmid in S. Typhimurium was not associated with increased larvae mortality. Histopathological examination showed that infection caused severe damage to the Galleria gut structure. Enumeration of intracellular bacteria in the larvae 24 hours post-infection showed increases of up to 7 log above the initial inoculum and transmission electron microscopy (TEM showed bacterial replication in the haemolymph. TEM also revealed the presence of vacuoles containing bacteria in the haemocytes, similar to Salmonella containing vacuoles observed in mammalian macrophages; although there was no evidence from our work of bacterial replication within vacuoles. This work shows that microarrays can be used for rapid virulence genotyping of S. enterica and that the Galleria animal model replicates some aspects of Salmonella infection in mammals. These procedures can be used to help inform on the pathogenicity of isolates that may be antibiotic resistant and have scope to aid the assessment of their potential public and animal health risk.

  10. Prevalence and antimicrobial resistance of Arcobacter species isolated from poultry meat in Iran.

    Science.gov (United States)

    Rahimi, Ebrahim

    2014-01-01

    1. The objective of this study was to determine the prevalence and antimicrobial resistance of Arcobacter spp. isolated from different species of retail poultry meat in Iran. 2. From August 2012 to April 2013, a total of 540 raw poultry meat samples from chicken (n = 100), turkey (n = 100), quail (n = 100), partridge (n = 80), duck (n = 50), ostrich (n = 60) and geese (n = 50) were purchased from randomly selected retail outlets in Shahrekord, Isfahan, Sari and Rasht, Iran. 3. Using culture techniques, 71 of 540 poultry meat samples (13.1%) were positive for Arcobacter spp. The highest prevalence of Arcobacter spp. was found in chicken meat (28.0%), followed by quail (12.0%), duck (11.4%), turkey (11.0%), geese (8.0%), partridge (7.5%) and ostrich (3.3%) meat. The number of A. butzleri isolated from poultry meat samples (90.1%) was significantly higher than A. cryaerophilus (7.1%) and A. skirrowii (2.8%). Significantly more poultry meat samples were found to contain Arcobacter spp. by the PCR assay than by the culture method. 4. Susceptibilities of Arcobacter isolates were determined for 14 antimicrobial drugs using the disk diffusion method. All of the 71 Arcobacter isolates tested were resistant to one or more antimicrobial agents. Resistance to cephalothin and vancomycin (95.8%) was the most common finding, followed by resistance to methicillin, azithromycin and ampicillin. All Arcobacter isolates were susceptible to gentamicin, streptomycin, tetracyclin and kanamycin. 5. The results of this study indicated the importance of poultry meat, especially chicken meat, as potential sources of Arcobacter spp. infection in people. Furthermore, the strains indicated resistance to a broad spectrum of antibiotics.

  11. Outbreak of hepatitis A in the USA associated with frozen pomegranate arils imported from Turkey: an epidemiological case study.

    Science.gov (United States)

    Collier, Melissa G; Khudyakov, Yury E; Selvage, David; Adams-Cameron, Meg; Epson, Erin; Cronquist, Alicia; Jervis, Rachel H; Lamba, Katherine; Kimura, Akiko C; Sowadsky, Rick; Hassan, Rashida; Park, Sarah Y; Garza, Eric; Elliott, Aleisha J; Rotstein, David S; Beal, Jennifer; Kuntz, Thomas; Lance, Susan E; Dreisch, Rebecca; Wise, Matthew E; Nelson, Noele P; Suryaprasad, Anil; Drobeniuc, Jan; Holmberg, Scott D; Xu, Fujie

    2014-10-01

    In May, 2013, an outbreak of symptomatic hepatitis A virus infections occurred in the USA. Federal, state, and local public health officials investigated the cause of the outbreak and instituted actions to control its spread. We investigated the source of the outbreak and assessed the public health measures used. We interviewed patients, obtained their shopping information, and did genetic analysis of hepatitis A virus recovered from patients' serum and stool samples. We tested products for the virus and traced supply chains. Of 165 patients identified from ten states, 69 (42%) were admitted to hospital, two developed fulminant hepatitis, and one needed a liver transplant; none died. Illness onset occurred from March 31 to Aug 12, 2013. The median age of patients was 47 years (IQR 35-58) and 91 (55%) were women. 153 patients (93%) reported consuming product B from retailer A. 40 patients (24%) had product B in their freezers, and 113 (68%) bought it according to data from retailer A. Hepatitis A virus genotype IB, uncommon in the Americas, was recovered from specimens from 117 people with hepatitis A virus illness. Pomegranate arils that were imported from Turkey--where genotype IB is common--were identified in product B. No hepatitis A virus was detected in product B. Imported frozen pomegranate arils were identified as the vehicle early in the investigation by combining epidemiology--with data from several sources--genetic analysis of patient samples, and product tracing. Product B was removed from store shelves, the public were warned not to eat product B, product recalls took place, and postexposure prophylaxis with both hepatitis A virus vaccine and immunoglobulin was provided. Our findings show that modern public health actions can help rapidly detect and control hepatitis A virus illness caused by imported food. Our findings show that postexposure prophylaxis can successfully prevent hepatitis A illness when a specific product is identified. Imported food

  12. Geo-Political Position and Importance of Turkey in the Crime Trafficking between the Continents Asia, Europe and Africa

    Science.gov (United States)

    Keser, Nurdan; Ozel, Ali

    2008-01-01

    According to the 2006 data of Turkish National Police (TNP), throughout Turkey, 1742 cases comprised of organized crime, collective or individual smuggling, nuclear stuff smuggling were recorded. Between 2000 and 2006, 11600 organized crimes had been recorded. It is known that the high number of crime is closely related to the geo-strategic and…

  13. An Important Stage of Life-Long Learning: Adult Literacy and Benefits (Sampling of Kayseri in Turkey)

    Science.gov (United States)

    Göçer, Ali

    2016-01-01

    The purpose of this research is to provide an overview of adult literacy within the framework of lifelong learning in Turkey. Triangulation technique is applied with the approach of qualitative research, and within this framework, document review, interviews and observations were made. The research was carried out in a workgroup. These working…

  14. Staphylococcus aureus Enterotoxin A Gene Isolated From Raw Red Meat and Poultry in Tehran, Iran

    Directory of Open Access Journals (Sweden)

    Mohammad Hossein Sarrafzadeh Zargar

    2014-07-01

    Full Text Available Background: Staphylococcus aureus is the most prevalent infectious agent of food materials. Enterotoxin producing types of S. aureus cause well-known food-borne disease. Staphylococcal Enterotoxin A (SEA is the most important agent of gastroenteritis. Objectives: The present study aimed to screen the raw meat samples collected from different regions of Tehran for S. aureus infection and type of encoding enterotoxin. Materials and Methods: Hundred and eighty six meat samples were collected randomly from city dealers and transferred to laboratory within screw cap containers. The samples were first cultured according to the standard bacteriological methods and then S. aureus isolates were identified using standard bacteriological tests. The isolates were subjected to Polymerase Chain Reaction (PCR to detect gene encoding SEA. Results: Staphylococcus aureus isolated from 29 (15.6% meat samples including beef 14.8%, raw lamb 15%, raw chicken 15.7% and raw turkey 16.6%. Using special primer sets proved that the species isolated from five samples (two raw chicken, two raw beef and one raw turkey encoded enterotoxin A. Conclusions: Although staphylococcal contamination within food material is more or less a routine, but detection of enterotoxin encoding species from raw meat samples is alarming for health authorities. These data highlight the importance of periodic surveillance of raw meat distributed among ordinary consumers.

  15. Consumers’ Determination of Red Meat and Meat Products Purchase Behaviour – City of Ankara Sample

    Directory of Open Access Journals (Sweden)

    Hasan Arısoy

    2014-08-01

    Full Text Available Nowadays, meat consuming level is an indicator of development of countries. The reason for this is the importance of animal proteins such as meat, milk and egg in human nutrition. People in Turkey do not get enough animal protein. Increase of meat and meat related product prices is effective on this. The purpose of this study is to bring up the purchase and consume behavior of consumers. Surveys completed in urban areas around city of Ankara are used primarily. Using Main Mass Ratio Based Simple Occurrence Probability Sampling method 338 families were interviewed. Completed surveys were separated into 3 groups; high, middle, low. As a result of the research, expense for food in total income is around %34. This ratio for families with low income is %53, for families with middle income is %35 and for families with high income is %33. It is found that as income levels of consumers raised, food expenses raise as well. But it shows that as income level increases, expense ratio for food decreases. Food reliability is the most effective factor on consumers’ decision of purchase. Studies show doubts of consumers about food reliability. It is understood that legal adjustments are not applied enough. Especially tight food inspections would be positive on consumer behavior.

  16. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  17. Seasonal variation in the condition index, meat yield and biochemical composition of the flat oyster Ostrea edulis (Linnaeus, 1758 from the Dardanelles, Turkey

    Directory of Open Access Journals (Sweden)

    Harun Yildiz

    2011-02-01

    Full Text Available This study was conducted in Dardanelles between October 2007 and August 2009 when condition index, meat yield, biochemical compositions and environmental parameters of seawater were investigated and the study area was found to have available conditions for cultivation. Investigation of the study area showed a positive correlation in particular among condition index, seasonal variation of temperature, protein, fat and chlorophyll-a; a negative correlation was seen between them and carbohydrate value. It was clear from the two years study that the most ideal period for oyster harvest is April and August especially when condition index was maximum followed by a winter with no oyster yield is available in terms of the related processes involving oyster cultivation.

  18. Seasonal variation in the condition index, meat yield and biochemical composition of the flat oyster Ostrea edulis (Linnaeus, 1758 from the Dardanelles, Turkey

    Directory of Open Access Journals (Sweden)

    Sefa Acarlı

    2011-01-01

    Full Text Available This study was conducted in Dardanelles between October 2007 and August 2009 when condition index, meat yield, biochemical compositions and environmental parameters of seawater were investigated and the study area was found to have available conditions for cultivation. Investigation of the study area showed a positive correlation in particular among condition index, seasonal variation of temperature, protein, fat and chlorophyll-a; a negative correlation was seen between them and carbohydrate value. It was clear from the two years study that the most ideal period for oyster harvest is April and August especially when condition index was maximum followed by a winter with no oyster yield is available in terms of the related processes involving oyster cultivation.

  19. Turkey`s Harmless Tango Between East and West

    Directory of Open Access Journals (Sweden)

    Selma Mujanovic

    2014-01-01

    Full Text Available Turkey got actively involved in world politics and international relations after AKP came to power in early 2000s. Turkey`s foreign policy since AKP came to power, has the theoretical basis in Davutoglu`s Strategic Depth. New doctrines rely on historical right inherited from the Ottoman Empire, which contributed towards Turkish pro-active and multi-dimensional foreign policy. Without forgetting traditional Western allies, Turkey has established itself as a regional power in the Balkans, Middle East and Central Asia with significant success. This paper attempts to analyze how Turkey has been playing a harmless tango between its traditional allies in the West and regions in the near abroad which had made Turkey a global player in the international relations. Then, it is important to analyze Turkey's transformation and its approved role by the Western powers as a strong Islamic country with secular governance in the Middle East and Central Asia.

  20. Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.

    Science.gov (United States)

    Cosgrove, Meadhbh; Flynn, Albert; Kiely, Máiréad

    2005-06-01

    The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (Pprocessed meat intake was associated with a lower (Pprocessed meat consumption was associated with lower (Pprocessed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

  1. Imported poultry meat as a source of extended-spectrum cephalosporin-resistant CMY-2-producing salmonella heidelberg and s. minnesota in european union, 2014-2015.

    Science.gov (United States)

    Campos, Joana; Mourão, Joana; Silveira, Leonor; Saraiva, Margarida; Correia, Cristina Belo; Maçãs, Ana Paula; Peixe, Luísa; Antunes, Patrícia

    2017-09-14

    Extended-spectrum cephalosporin (ESC)-resistant Salmonella has been described at low level in EU, nevertheless the increasing importation of poultry meat could be an important source of epidemic strains carrying ESC-resistant genes. We evaluated ESC resistance and characterized genetic platforms as well as the clonal relatedness of Salmonella isolates from poultry meat products imported into Portugal. All Salmonella isolates recovered from samples of fresh meat destined to be imported into the EU in the scope of Portuguese official border control between 2014 and 2015 were studied. Susceptibility to antibiotics and detection of β-lactamase production was performed by disk diffusion/microdilution methods. Molecular studies included detection of genes encoding for qAmpC and extended-spectrum β-lactamases, plasmid-mediated quinolone resistance and other antibiotic resistance by PCR/sequencing and clonality by MLST and XbaI-PFGE. Plasmid characterization was assessed by conjugation assays, replicon typing (PCR-PBRT/pMLST) and hybridization experiments (I-CeuI/S1-PFGE nuclease). Salmonella belonged to S. Heidelberg (n=6; ST15/eBG26) and S. Minnesota (n=1; ST548/eBG77) serotypes and presented multidrug-resistant profiles, including to ESC and/or fluoroquinolones. All but one carried blaCMY-2 gene, located on two epidemic plasmids, IncA/C (ST2-n=5) or a transferable IncI1 (ST12-n=1). S. Heidelberg was associated with 5 PFGE-types, including one similar to an American epidemic clone. This study reveals imported poultry products as a source of uncommon and/or invasive ESC resistant Salmonella strains in EU. The increase of those clinically-relevant poultry-related serotypes in Europe, as described here, must be taken into account in the current monitoring of antibiotic resistance trends and in re-evaluation of food regulations. Copyright © 2017 Elsevier B.V. and International Society of Chemotherapy. All rights reserved.

  2. Effects of initial fattening age on carcass characteristics and meat ...

    African Journals Online (AJOL)

    Windows-XP

    2017-02-16

    Feb 16, 2017 ... 5Tabiat Agriculture Limited Company, Yenisehir/Bursa, Turkey. ... Yet population growth has led to increased demand for meat ..... depending on breed, castration age, gender, nutrition, and genetics, along with economic factors such as ..... Effect of breed and ageing time on meat quality and sensory ...

  3. Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

    Directory of Open Access Journals (Sweden)

    Dıraman, Harun

    2010-12-01

    Full Text Available In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte and Çilli and nine samples from foreign olive cultivars (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski were investigated. All olive samples were collected from the National Olive Collection Orchard at Kemalpaşa – Izmir, Turkey. Basic qualitative parameters (free fatty acidity, peroxide value and spectrophotometric indexes, color scale and fatty acid profiles were determined in virgin olive oils obtained from domestic and foreign olive cultivars growing in the same pedoclimatic conditions. Large variations were observed among the cultivars, despitethe fact that the cultivars are planted in the same pedoclimatic conditions. Oils extracted from 21 samples obtained from domestic and foreign olive cultivars in the National Olive Genetic Bank of Turkey were classified with the multivariete stastistical method (Hierarchical Cluster Analysis, HCA based on their fatty acid profiles. According to the HCA results (Euclidian method, the oils obtained from the domestic and foreign cultivars were separated into two and three groups, respectively.

    En este estudio, doce muestras de diferentes variedades de aceituna autóctonas (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte y Çilli y nueve muestras de diferentes variedades foráneas (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski fueron investigadas. Todas las muestras de aceitunas fueron obtenidas del National Olive Collection Orchard de Kemalpaşa – Izmir, Turquía. Los parámetros básicos cualitativos (acidez, valor de peróxidos e índices espectrofotométrico, escala de color y perfil de ácidos grasos fueron determinados en aceites de oliva virgen obtenidos de las aceitunas de las variedades aut

  4. Characteristics of ESBL-producing Enterobacteriaceae and Methicillinresistant Staphylococcus aureus (MRSA) isolated from Swiss and imported raw poultry meat collected at retail level.

    Science.gov (United States)

    Zogg, A L; Zurfluh, K; Nüesch-Inderbinen, M; Stephan, R

    2016-06-01

    This study was conducted to investigate the occurrence and genetic characteristics of extended spectrum β-lactamase (ESBL) and methicillin-resistant Staphylococcus aureus (MRSA) in 80 samples of Swiss (n=36) and imported (n=44) raw chicken meat collected at retail level. In addition, ESBL-producers were screened for the presence of the plasmid-mediated colistin resistance gene mcr-1. Countries of import included Argentina (n=2), Austria (n=1), Brazil (n=3), Denmark (n=5), France (n=1), Germany (n=13), Hungary (n=5), Italy (n=8), and Slovenia (n=6). Forty ESBL-producing E. coli strains were isolated from 33 (41.3%) of the 80 samples, comprising seven (19.4%) of the Swiss and 26 (59%) of the imported samples. The most common blaESBL among the isolates were blaCTX-M-1 (n=14) and blaSHV-12 (n=16). Other genes comprised blaTEM-52 (n=4), blaCTX-M-2 (n=3), blaCTX-M-8 (n=1), blaCTX-M-14 (n=1) and a novel blaCTX-M-14-like variant (n=1). Two ESBL-producers isolated from samples from Germany (n=1) and Italy (n=1) tested additionally positive for the plasmid-mediated colistin resistance gene mcr-1. Six (7.5%) samples, all imported from Germany, were found to contain MRSA. Three isolates belonged to the livestock-associated CC398-MRSA-V-t034, and 3 to CC9-MRSA-IV-t13177, described here for the first time in chicken meat.

  5. Salmonella enterica in imported and domestic day-old turkey poults in Egypt: repertoire of virulence genes and their antimicrobial resistance profiles.

    Science.gov (United States)

    Osman, K M; Marouf, S H; Erfan, A M; AlAtfeehy, N

    2014-12-01

    Globalisation and international trade facilitate the rapid spread and transmission of foodborne pathogens. This study was designed to determine the serovars, distribution of virulence genes (invA, avrA, ssaQ, mgtC, siiD, sopB, gipA, sodC1, sopE1, spvC, bcfC) and antibiotic resistance profiles in salmonellae recovered from imported and domestic day-old turkey poults in Egypt. The prevalence of salmonellae in the imported poults was 4% (6/150): S. Enteritidis was the most frequent isolate (1.3%; 2/150), followed by Typhimurium, Virchow, Larochelle and a non-typeable strain, each with 0.7% (1/150) prevalence. The prevalence of salmonellae in the domestic poults was < 2% (2/150) and serotyping indicated a prevalence of 1.3% (1/150) for both Typhimurium and Altona. In polymerase chain reaction screening, the genes invA, sopB and bcfC were detected in all the Enteritidis, Typhimurium, Virchow, Larochelle, Altona and non-typeable isolates (100%); the gene gipA was absent from all isolates. Carriage of invA, sopB and bcfC among the Enteritidis, Typhimurium, Virchow, Larochelle, Altona and non-typeable isolates was associated with a core pattern of resistance to three antibiotics: streptomycin, nalidixic acid and chloramphenicol. The detection of S. Enteritidis, Typhimurium, Virchow, Larochelle, and Altona in turkey poults has important implications because these serovars are a significant cause of foodborne illness and enteric fever in humans.

  6. Meat consumption among adults in Slovenia

    OpenAIRE

    Kodrič, Mateja

    2016-01-01

    Meat is an important part of human diet. However, health problems occur when meat consumption is excessive and if meat is processed and prepared in unhealthy way. The aim of the presented thesis is to determine the difference in habits of meat and meat products consumption of the Slovenian population in different geographical areas. The data were collected through the research Nutritional habits of the adult population in Slovenia, conducted by the National Institute of Public Health. T...

  7. Event studies in Turkey

    Directory of Open Access Journals (Sweden)

    Ulkem Basdas

    2014-09-01

    Full Text Available The primary goal of this paper is to review the event studies conducted for Turkey to in order to identify the common components in their designs. This paper contributes to the existing literature by reviewing all event studies for Turkey for the first time, but more importantly; this review leads to the upcoming event studies on Turkey by highlighting main components of a proper design. Based on the review of 75 studies, it is observed that event studies generally choose BIST-100 (formerly, ISE-100 market index and market adjusted returns with the parametric tests. In general, the studies prefer to rely on one type of model to calculate abnormal returns without discussing the selection of the underlying model. Especially for the event studies focusing on the impact of political events or macroeconomic announcements in Turkey, there is a risk of clustering due to the application of same event date for all observations.

  8. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  9. Turkey's Hope

    Institute of Scientific and Technical Information of China (English)

    Yang; Wei

    2008-01-01

      Turkey, lies southeast of Europe on the tip of western Asia, the country enjoys both a historical bond and deep friendship with China.With their respective locations on the west and east ends of the ancient Silk Road, Turkey and China have a long history of political, cultural and trade relations.……

  10. Turkey's Hope

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ Turkey, lies southeast of Europe on the tip of western Asia, the country enjoys both a historical bond and deep friendship with China.With their respective locations on the west and east ends of the ancient Silk Road, Turkey and China have a long history of political, cultural and trade relations.

  11. EU-Turkey Relations: Changing Approaches

    OpenAIRE

    Tamás Szigetvári

    2014-01-01

    The enlargement policy is important for the EU not only to extend its zone of peace, stability and prosperity, but also to increase its global competitiveness. Among the potential EU candidates, Turkey has a special place. As the only candidate that belongs to the group of newly emerging economic powers, Turkey may contribute significantly to the economic prosperity of Europe. Since its creation in 1923, Turkey showed an eager wish to belong to the European nations. Turkey adopted deep reform...

  12. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

  13. Wildlife of southern forests habitat & management (Chapter 9): Wild Turkey

    Science.gov (United States)

    James G. Dickson

    2003-01-01

    A traditional and very important game species of southern forests is the wild turkey (Meleagris gallopavo). The wild turkey is a truly wild creature and inspires an amazing level of admiration and devotion among turkey hunters. Wild turkeys have stout legs that support the heavy bird and are used to scratch for food, and short powerful wings...

  14. Characterization of Clostridium perfringens isolates from healthy turkeys and from turkeys with necrotic enteritis

    DEFF Research Database (Denmark)

    Lyhs, Ulrike; Perko-Mäkelä, P.; Kallio, H.;

    2013-01-01

    from 1998 to 2012. Furthermore, C. perfringens isolates from healthy and diseased turkeys were characterized and their genetic diversity was investigated using pulsed-field gel electrophoresis (PFGE). Isolates (n = 212) from birds with necrotic gut lesions and from healthy flocks of 30 commercial...... turkey farms were characterized for the presence of cpa, cpb, iA, etx, cpb2, and cpe and netB genes. A total of 93 C. perfringens isolates, including 55 from birds with necrotic gut lesions and 38 from healthy birds from 13 different farms, were analyzed with PFGE. All contract turkey farmers (n = 48......) of a turkey company that produces 99% of domestic turkey meat in Finland were interviewed about background information, management at the farm, and stress factors related to NE outbreaks. Pulsed-field gel electrophoresis analysis with SmaI restriction enzyme resulted in 30 PFGE patterns among the 92 C...

  15. Control of Listeria monocytogenes in turkey deli loaves using organic acids as formulation ingredients.

    Science.gov (United States)

    Lloyd, T; Alvarado, C Z; Brashears, M M; Thompson, L D; McKee, S R; Berrang, M

    2009-10-01

    The growth of Listeria monocytogenes in further-processed meat products has become a major concern and an important food safety issue. The meat and poultry industries have incorporated interventions such as organic acids in marinades to inhibit the growth of L. monocytogenes. In this study, organic acids were utilized in the raw product and as a postcook dip to determine their inhibitory effect on the growth of L. monocytogenes in turkey deli loaves. The turkey deli loaves were processed, cooked, cooled, inoculated with streptomycin-resistant L. monocytogenes, and then dipped. Treatments were potassium lactate (PL) in the raw product with sodium lactate (SL), sodium diacetate (SD) dip, PL with SL/PL/SD dip, SL with SL/SD dip, and SL with SL/PL/SD dip. There was also a positive (inoculated) and negative (noninoculated) control, which was dipped in distilled water. Days 0, 7, 14, 21, 28, 42, and 56 were sampled for L. monocytogenes. There were no differences (P>0.05) among the organic acid treatments in the turkey deli loaves at any time points; therefore, all of the treatments increased the lag phase of L. monocytogenes, extending the shelf-life of the product. However, there was a difference between the treatments and the positive control at d 7, 14, 21, 28, 42, and 56. The growth of L. monocytogenes increased immediately in the positive control, whereas the negative control appeared to have no growth. These organic acids can provide meat processors with a useful method for extending the lag phase of L. monocytogenes in ready-to-eat meat and poultry products.

  16. The use of marination to improve poultry meat quality

    OpenAIRE

    Claudio Cavani; Massimiliano Petracci; Maurizio Bianchi

    2010-01-01

    A study was conducted to determine the effect of marination on turkey breast meat qual- ity traits. Breast meat samples were marinated with two types of solution (containing sodium tripolyphos- phate, STPP or a commercial mix with sodium carbonate and citrate, COM) and three solution/meat ratios (14, 18, and 22%). Marination with STPP determined a higher increase of meat pH in comparison with COM (∆pH measured before and after marination: +0.20 vs. +0.14; P≤0.05). The marinade uptake and A...

  17. Importance of hydrogeochemical processes in the coastal wetlands: A case study from Edremit-Dalyan coastal wetland, Balıkesir-Turkey

    Science.gov (United States)

    Somay, Melis A.

    2016-11-01

    Investigating the hydrogeochemical properties of wetlands allow us to protect them in a sustainable fashion in global scale. Edremit-Dalyan coastal wetland (EDCW) is located in southern part of Biga Peninsula (Mount Ida) which is the most important eco-tourism center in Turkey. Water sampling was done from the hydrologic basin of coastal wetland that consists of a geothermal site, ore deposits area, treatment facility area and olive tree breeding area. EC values of wetland vary between 440 and 2190 μS/cm and water type shows a shift from CaHCO3 to NaClSO4. Al, As, Cd, Cu, Fe, Pb and Zn concentrations exceed the tolerance limits in wetland area probably due to ore deposits around the Edremit Plain. Concentrations of As are high in wetland area exceeding both aquatic life and drinking water As standards of 10 μg/L by as much as 3 times are observed. The dominant As species is As (III). For the living organisms, this situation can be dangerous. Oxygen-18 and deuterium composition of the samples between -7.18 and -6.13‰, and between -42.6 and -34.4‰, respectively in the study area and all the waters are of meteoric origin. Oxygen-18 enrichment can be observed around Derman and coastal zone due to the geothermal activity and evaporation, respectively.

  18. The strategic importance of internet usage as new media tool in the studies of sports marketing: “Analysis of sports clubs’ websites in Turkey and England”

    Directory of Open Access Journals (Sweden)

    Bora Çavuşoğlu

    2011-03-01

    Full Text Available Sports being of great interest around the world has been an important factor in the marketing field thanks to both favorite sportsmen and its reaching a large target audience. The competition existed in its any field makes it necessary to be carried out a strategic marketing plan so as to raise awareness of each sport club. It attracts attention that the sport clubs in the process of branding in accordance with their marketing targets consider the developments in new media and try to be dominant in marketing activities by taking the advantage of internet. Within this context, the great interest and adherence towards sports; how sports clubs having the most championships in the last ten years both in Turkey and England use internet in the marketing field; similarities and differences between them are presented in this study through the method of content analysis of each sport clubs’ website. It has been found that English sports clubs among the other clubs analyzed in this study are more successful in both being corporate, sports marketing and using social media.

  19. The strategic importance of internet usage as new media tool in the studies of sports marketing: “Analysis of sports clubs’ websites in Turkey and England”

    Directory of Open Access Journals (Sweden)

    Bora Çavuşoğlu

    2011-03-01

    Full Text Available Sports being of great interest around the world has been an important factor in the marketing field thanks to both favorite sportsmen and its reaching a large target audience. The competition existed in its any field makes it necessary to be carried out a strategic marketing plan so as to raise awareness of each sport club. It attracts attention that the sport clubs in the process of branding in accordance with their marketing targets consider the developments in new media and try to be dominant in marketing activities by taking the advantage of internet. Within this context, the great interest and adherence towards sports; how sports clubs having the most championships in the last ten years both in Turkey and England use internet in the marketing field; similarities and differences between them are presented in this study through the method of content analysis of each sport clubs’ website. It has been found that English sports clubs among the other clubs analyzed in this study are more successful in both being corporate, sports marketing and using social media. 

  20. STRUCTURAL VULNERABILITY ASSESSMENT OF MASONRY BUILDINGS IN TURKEY

    OpenAIRE

    KORKMAZ, Kasım Armagan; CARHOGLU, Asuman Isıl

    2011-01-01

    Turkey is located in an active seismic zone. Mid to high rise R/C building and low rise masonry buildings are very common construction type in Turkey. In recent earthquakes, lots of existing buildings got damage including masonry buildings. Masonry building history in Turkey goes long years back. For sure, it is an important structure type for Turkey. Therefore, earthquake behavior and structural vulnerability of masonry buildings are crucial issues for Turkey as a earthquake prone country. I...

  1. Methicillin-resistant and -susceptible Staphylococcus aureus from retail meat in Denmark

    DEFF Research Database (Denmark)

    Tang, Yuanyue; Larsen, Jesper; Kjeldgaard, Jette

    2017-01-01

    -MRSA lineage causing human infections, and although pigs are the major source of CC398 worldwide, poultry and other animals are also reservoirs. This raises concern for transmission of MRSA via meat. In this study, the occurrence and characteristics of S. aureus isolated from Danish retail meat were examined...... with main focus on chicken meat. A total of 145 meat samples from Danish supermarkets were examined, including chicken (Danish, n = 102), turkey (non-Danish origin; n = 23), and pork (Danish, n = 20). S. aureus was detected in 69% of the meat samples. MRSA was detected in 19 meat samples (13%), resulting...... belonged to CC398 (spa t034, t011, t2582, t108), and hereof one isolate derived from chicken (1%). Further findings were spa type t1430 (CC9) in turkey samples (16%) and the human-associated t008 (CC8) in chicken samples (16%). In conclusion, S. aureus was readily detected in Danish retail meat...

  2. Impact of EU Enlargement on the Romanian Meat Industry

    Directory of Open Access Journals (Sweden)

    Eleonora Nistor

    2010-10-01

    Full Text Available With over twenty years ago, Romania was a big producer of meat, with breeding pigs steers and lambs farms, throughout the country. At present, the meat industry has declined considerably. For many years, however, Romania from the exporter of meat has become a fresh meat and meat products importer. Meat consumption per capita in Romania is about half the EU average (92 kg. Romanians show a strong preference for pork, although chicken meat consumption is increasing. The current financial crisis will trigger a decline in terms of meat consumption in EU countries including in Romania.

  3. [A rare mechanism of resistance to colistin in Escherichia coli isolated from raw poultry meat].

    Science.gov (United States)

    Karpíšková, Renáta; Koláčková, Ivana; Gelbíčová, Tereza; Zobaníková, Marie

    2017-06-01

    Plasmid-mediated resistance to colistin is a recently described phenomenon. The study reports this new type of colistin resistance in food isolates of Escherichia coli in the Czech Republic. Strains with phenotypically determined colistin resistance were studied for presence of the mcr-1 and mcr-2 genes. A positive finding of E. coli harboring the mcr-1 gene was confirmed in a sample of raw minced turkey meat imported from Poland. Two different strains of E. coli carrying the mcr-1 gene were detected in the same sample. This is the first reported case of this type of resistance in E. coli strains isolated from foods at retail in the Czech Republic.

  4. Genotypic relatedness and antimicrobial resistance of Salmonella Heidelberg isolated from chickens and turkeys in the midwestern United States.

    Science.gov (United States)

    Nisar, Muhammad; Kassem, Issmat I; Rajashekara, Gireesh; Goyal, Sagar M; Lauer, Dale; Voss, Shauna; Nagaraja, Kakambi V

    2017-05-01

    Salmonella is one of the most common causes of foodborne illnesses in humans in the United States, and domestic poultry is considered an important source of this pathogen. Salmonella enterica subsp. enterica serovar Heidelberg is the fourth most commonly reported Salmonella from retail meats and food animals in the United States. We assessed the genotypes and antimicrobial resistance phenotypes of Salmonella Heidelberg isolated from various chicken and turkey hatcheries and breeder farms in the Midwest. The genotypes of 33 S. Heidelberg isolates from chickens ( n = 19) and turkeys ( n = 14) were compared using pulsed-field gel electrophoresis analysis. Cluster analysis of the fingerprints showed that the majority of the chicken isolates grouped together with 87% similarity; those from turkeys clustered with 88% similarity. Similarity between chicken and turkey isolates was also high (86%). Isolates from turkeys were generally more genetically diverse than those from chickens. Antimicrobial susceptibility analysis detected resistance to sulfisoxazole (36% of the isolates), streptomycin (33%), gentamicin (27%), tetracycline (24%), ampicillin and amoxicillin-clavulanic acid (15%), cefoxitin (12%), ceftriaxone and ceftiofur (12%), and chloramphenicol (9%). None of the isolates was resistant to azithromycin, ciprofloxacin, or nalidixic acid. Although the number of the isolates was limited in our study, we conclude that S. Heidelberg isolates from the same host generally clustered together and that a considerable number of the isolates were resistant to a number of antimicrobial agents.

  5. Whole genome SNP discovery and analysis of genetic diversity in Turkey (Meleagris gallopavo

    Directory of Open Access Journals (Sweden)

    Aslam Muhammad L

    2012-08-01

    Full Text Available Abstract Background The turkey (Meleagris gallopavo is an important agricultural species and the second largest contributor to the world’s poultry meat production. Genetic improvement is attributed largely to selective breeding programs that rely on highly heritable phenotypic traits, such as body size and breast muscle development. Commercial breeding with small effective population sizes and epistasis can result in loss of genetic diversity, which in turn can lead to reduced individual fitness and reduced response to selection. The presence of genomic diversity in domestic livestock species therefore, is of great importance and a prerequisite for rapid and accurate genetic improvement of selected breeds in various environments, as well as to facilitate rapid adaptation to potential changes in breeding goals. Genomic selection requires a large number of genetic markers such as e.g. single nucleotide polymorphisms (SNPs the most abundant source of genetic variation within the genome. Results Alignment of next generation sequencing data of 32 individual turkeys from different populations was used for the discovery of 5.49 million SNPs, which subsequently were used for the analysis of genetic diversity among the different populations. All of the commercial lines branched from a single node relative to the heritage varieties and the South Mexican turkey population. Heterozygosity of all individuals from the different turkey populations ranged from 0.17-2.73 SNPs/Kb, while heterozygosity of populations ranged from 0.73-1.64 SNPs/Kb. The average frequency of heterozygous SNPs in individual turkeys was 1.07 SNPs/Kb. Five genomic regions with very low nucleotide variation were identified in domestic turkeys that showed state of fixation towards alleles different than wild alleles. Conclusion The turkey genome is much less diverse with a relatively low frequency of heterozygous SNPs as compared to other livestock species like chicken and pig. The

  6. Prospects for the development of the market of meat and meat products

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    This is a brief overview of the market of meat and meat products in Russia. Food products account for a significant portion of the costs residents of Russia. In 2000, these costs amount to more than 50% of all household expenditure. In this case the cost of meat and meat products 14.6% of all household expenditures. This shows how important place is the market of meat and meat products and its development prospects. Since the mid- sixties, then in the Soviet Union saw an increase in consumpti...

  7. The use of marination to improve poultry meat quality

    Directory of Open Access Journals (Sweden)

    Claudio Cavani

    2010-01-01

    Full Text Available A study was conducted to determine the effect of marination on turkey breast meat qual- ity traits. Breast meat samples were marinated with two types of solution (containing sodium tripolyphos- phate, STPP or a commercial mix with sodium carbonate and citrate, COM and three solution/meat ratios (14, 18, and 22%. Marination with STPP determined a higher increase of meat pH in comparison with COM (∆pH measured before and after marination: +0.20 vs. +0.14; P≤0.05. The marinade uptake and AK- shear values did not differ between solutions, whereas STPP determined a higher marinade retention (98.2 vs. 97.9%; P≤0.05 and a strong decrease of cooking loss (21.8 vs. 28.1%; P≤0.01 compared with COM. The increase of solution/meat ratio from 14 to 22% significantly raised meat pH, marinade uptake, and cooking loss of the meat. Taking into account both marinade uptake and cooking losses, the use of a 14% solution/ meat ratio allowed to maximise processing yield. Overall, compared to non-marinated meat, marinated meat exhibited a higher lightness and yellowness, and a lower AK-shear value after cooking, confirming that this technique can be successfully employed to improve meat texture.

  8. Antimicrobial resistance among Campylobacter jejuni isolated from raw poultry meat at retail level in Denmark

    DEFF Research Database (Denmark)

    Andersen, S. R.; Saadbye, P.; Shukri, Naseer Mahmoud

    2006-01-01

    of resistance among C. jejuni were observed for tetracycline, nalidixic acid and ciprofloxacin, whereas macrolide resistance was rarely detected. C. jejuni originating from other poultry meat (mainly duck and turkey meat) exhibited the highest occurrences of antimicrobial resistance monitored; approximately one...... for chloramphenicol, nalidixic acid and ciprofloxacin (P

  9. Wind energy and Turkey.

    Science.gov (United States)

    Coskun, Aynur Aydin; Türker, Yavuz Özhan

    2012-03-01

    The global energy requirement for sustaining economic activities, meeting social needs and social development is increasing daily. Environmentally friendly, renewable energy resources are an alternative to the primary non-renewable energy resources, which devastate ecosystems in order to meet increasing demand. Among renewable energy sources such as hydropower, biopower, geothermal power and solar power, wind power offers distinct advantages to Turkey. There is an increasing tendency toward wind globally and the European Union adjusted its legal regulations in this regard. As a potential EU Member state, Turkey is going through a similar process. The number of institutional and legal regulations concerning wind power has increased in recent years; technical infrastructure studies were completed, and some important steps were taken in this regard. This study examines the way in which Turkey has developed support for wind power, presents a SWOT analysis of the wind power sector in Turkey and a projection was made for the concrete success expected to be accomplished in the future.

  10. Chemical safety of meat and meat products.

    Science.gov (United States)

    Andrée, Sabine; Jira, W; Schwind, K-H; Wagner, H; Schwägele, F

    2010-09-01

    Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the "chemical safety of meat and meat products" taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.

  11. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Agatha POPESCU

    2013-01-01

    Full Text Available The paper aimed to analyze consumer behavior for meat on Bucharest market, using a sample of 100 individuals, representatives as age, sex and profession, who were interviewed within a structured questionaire based survey on their preference to buy and consume meat. The answers were processed using the semantic differential and Likert Scale. The obtained results pointed out that white meat is the top preference, because it is healthier and its price is more acceptable compared to red meat. However, men prefer red meat, no matter its price. The most prefered meat sorts in order of their importance are chicken meat, pork and beef. Consumers prefer to buy 1-2 kg fresh meat from supermarket every 2-3 days. Income/family and meat pice are the major factors limiting the amount of consumed meat and buying frequence. The term of availability and meat origin have become more and more important criteria on which buying decision is based, besides meat quality. All consumers prefer to consume Romanian meat which is tasty and has a pleasant flavor. As a conclusion, consumers expectations from meat producers are related to a large variety of meat of a higher quality. Also, presentation form in packed portionated meat parts on the shelf as wellas hygiene come on the next positions from consumers side in order to satisfy their needs better.

  12. Characterizing fiber formation in meat analogs using an anisotropic photon migration model

    Science.gov (United States)

    Ranasinghesagara, J.; Hsieh, F.; Yao, G.

    2006-10-01

    Animal meat products may not be the best choice for many people in the world due to various reasons such as cost, health problems, or religious restrictions. High moisture (40-80%) extrusion technology shows a great promise for texturizing vegetable proteins into fibrous meat alternatives. Soy protein which is healthy, highly nutritious, low in both fat and carbohydrate has been used in high moisture extrusion process to produce meat analogs with well formed fiber that resemble chicken or turkey breast meat. Assessing fiber formation in extruded products is important for controlling extrusion quality in manufacturing process. Although several methods have been studied for quantifying fiber formation in extrudates, their applications for real time quality control in manufacturing process have been challenging. We explored the possibility of applying a nondestructive method based on backscattered reflectance to measure the fiber formation of extruded soy proteins. An image processing method was developed to extract the light reflectance profile at the extrudates' surface. We applied the anisotropic continuous time random walk (CTRW) theory to quantitatively describe the fiber formation in extrudates based on extracted surface reflectance profiles. This method has a potential to be used as a non-destructive, fast, real time quality control tool for products with fibrous structures.

  13. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.

    Science.gov (United States)

    Domingo, José L

    2017-09-01

    Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

    Nørrung, Birgit; Andersen, Jens Kirk; Buncic, Sava

    Although various foods can serve as sources of foodborne illness, meat and meat products are important sources of human infections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, Verotoxigenic E. coli and, to some extent, Listeria monocytogenes. All these may be harboured in the gastrointestinal tract of food-producing animals. The most frequent chain of events leading to meat-borne illness involves food animals, which are healthy carriers of the pathogens that are subsequently transferred to humans through production, handling and consumption of meat and meat products. Occurrences of Salmonella spp., C. jejuni/coli, Y. enterocolitica and Verotoxigenic E. coli in fresh red meat vary relatively widely, although most often are between 1 and 10%, depending on a range of factors including the organism, geographical factors, farming and/or meat production practices.

  15. Fishery Products Consumptıon in the Cities of Ankara and Izmir in Turkey

    Directory of Open Access Journals (Sweden)

    Hülya Saygı

    2015-02-01

    Full Text Available This study is one of Turkey at the sea coast in Izmir and Ankara in other inland fisheries are conducted to determine consumer preferences. 306 people in Izmir and 405 people in Ankara were directly interviewed and the orginal data for the research was gathered. Survey data were anlyzed with using SPSS and Microsoft Excel software packages. According to the survey data; it is determined that individuals consumed mostly white meat at the rate of 81%, and consumed white meat at the rate of 19%. At least 46% of these individuals consume fish once a week at a minimum. It is determined that 83% of the individuals in Ankara consumed white meat, 17% consumed red meat. It is found out that at least 30% of these indiviudals consumed fish once a week at a minimum. Aquaculture products are highly important for the nutrition due to its being animal protein resource. In spite of the fast growing population and big problems seen in balanced diets, aquaculture products are not efficiently benefited. As a result of our country to increase fish consumption habits and consumption of fishery products on human health in the short and long term benefits should be explained. To this end, local governments and other regional organizations and institutions of the people in the area where the handle will be of interest to fisheries and should be in promoting.

  16. Water Policies of Turkey

    Directory of Open Access Journals (Sweden)

    Hakan Istanbulluoglu

    2011-06-01

    Full Text Available Water is one of our most critical resources. Civilization has historically flourished around major waterways. The most important uses of water are; agricultural, industrial and domestic use. This critical resource is under threat around the world. In the next 20 years, the quantity of water available to everyone is predicted to decrease by 30%. 40% of the world\\\\\\\\\\\\\\'s inhabitants currently have insufficient fresh water for minimal hygiene. In 2000 more than 2.2 million people died from waterborne diseases. Water politics is politics affected by water and water resources. There are connections between water resources, water systems, and international security and conflict. Today, water is a strategic resource in the globe and an important element in many political conflicts. Turkey can be faced severe water-stress in the near future. Therefore Turkey has to develop realistic and feasible water policy for future generations. [TAF Prev Med Bull 2011; 10(3.000: 327-338

  17. Impact of Selected Factors on the Occurrence of Contact Dermatitis in Turkeys on Commercial Farms in Germany

    Directory of Open Access Journals (Sweden)

    Thomas Bartels

    2013-07-01

    Full Text Available In a long term research project in Germany the influence of husbandry on the health of fattening turkeys (Study 1 as well as the influence of practiced rearing conditions on the health of turkey poults (Study 2 was examined in 24 farms and at the meat processing plant. In all examined rearing farms, litter samples for the determination of litter moisture were taken. This paper summarizes the results obtained by our working group from 2007 until 2012. The results elucidate the universal problem of foot pad dermatitis (FPD. Nearly 100% of the observed turkeys showed a clinically apparent FPD at the meat processing plant. Furthermore, skin lesions of the breast, especially breast buttons were diagnosed, particularly at the slaughterhouse. FPD was detected in the first week of the rearing phase. Prevalence and degree showed a progressive development up to the age of 22–35 days, whereas 63.3% of the poults had foot pad alterations. As even mild alterations in the foot pad condition can be indicators for suboptimal design of the rearing environment, especially high litter moisture, it is important to focus on the early rearing phase.

  18. Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast.

    Science.gov (United States)

    Nam, K C; Ahn, D U

    2003-03-01

    Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged irradiated turkey breast, while retaining characteristic irradiation off-odor volatiles such as dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide was the concern for vacuum-packaged breast during the 10-day refrigerated storage. Vacuum packaging of aerobically packaged irradiated turkey breast meat at 1 or 3 days of storage lowered the amounts of S-volatiles and lipid oxidation products compared with vacuum- and aerobically packaged meats, respectively. Irradiation increased the a-value of raw turkey breast, but exposing the irradiated meat to aerobic conditions alleviated the intensity of redness.

  19. Snail meat: Significance and consumption

    OpenAIRE

    Dragićević Olgica; Baltić Milan Ž.

    2005-01-01

    The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller) Helixpomatia (Linne), Helix iucorum (Linne), Helix aperta (Born), Eobania vermiculata (Miiller). Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mine...

  20. Dongpo Meat

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Su Dongpo (1037-1101), a famous literary figure of the Song Dynasty (960-1279), was fond of pork braised in brown sauce. He liked it so much that he wrote a poem about how to cook the dish. When Su took the post of Hangzhou Prefecture chief in 1089, he organized laborers to dredge the West Lake, store water and irrigate the fields. The locals, knowing that Su liked to eat meat, presented him with gifts of pork to show their gratitude for his good service. Soon, Su had so much pork that he did not know what to do with it He

  1. 78 FR 55095 - Certain Pasta From Italy and Turkey

    Science.gov (United States)

    2013-09-09

    ... COMMISSION Certain Pasta From Italy and Turkey Determinations On the basis of the record \\1\\ developed in the... countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... respect to imports of certain pasta from Turkey. Background The Commission instituted these reviews...

  2. Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.

    Science.gov (United States)

    Kalinowski, R M; Tompkin, R B

    1999-07-01

    Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4 degrees C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers. Isolates from roast beef resemble Clostridium laramie while isolates from uncured turkey have been designated C. ctm for cooked turkey meat. The turkey breast isolates were characterized by temperature growth ranges, carbohydrate fermentations, and other biochemical reactions. Growth of all isolates was inhibited in broth media by 3.0% NaCl, 100 ppm nitrite, 2.0% sodium lactate, or 0.2% sodium diacetate. Inoculated studies were performed with three isolates in cooked turkey product. All three isolates grew and spoiled product at 10 and 3.3 degrees C, and one isolate grew at 0.5 and -3 degrees C. Some differences in growth were observed with the lactate and diacetate treatments in turkey meat among the three isolates. One isolate appeared to utilize the lactate, two were inhibited. Overall, 0.1% diacetate consistently delayed growth, although to different degrees, for all isolates.

  3. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  4. Convenient meat and meat products. Societal and technological issues.

    Science.gov (United States)

    Leroy, Frédéric; Degreef, Filip

    2015-11-01

    In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors.

    Science.gov (United States)

    Stella, Simone; Soncini, Gabriella; Ziino, Graziella; Panebianco, Antonio; Pedonese, Francesca; Nuvoloni, Roberta; Di Giannatale, Elisabetta; Colavita, Giampaolo; Alberghini, Leonardo; Giaccone, Valerio

    2017-04-01

    Retail poultry meat is a crucial vehicle for consumers' exposure to Campylobacters, but no official controls are currently applied in Italy. The aim of this study was the evaluation of Campylobacter contamination of a wide range of poultry meats marketed in Italy. N. 472 chicken and turkey meat samples (sectioned meats, offal, meat preparations and products) were taken from slaughterhouses, deboning plants and different retailers and submitted to detection/enumeration of Campylobacter spp. The isolates were identified by phenotypic and biomolecular techniques. Campylobacter spp. was detected in 34.1% of the samples, with general low counts. Higher values were observed in offal (especially liver) and sectioned meats, with significantly higher rates in skin-on samples (86.8% vs 32.7%). Minced meat preparations showed lower prevalence (22.4% vs 58.3%) and counts than whole pieces. Decreasing rates were observed among slaughterhouses (80%), deboning plants (49%), butcher's shops (37%) and large scale retailers (25%). Sectioned chicken meats were significantly more contaminated than turkey meats. Almost all the isolates were identified as C. jejuni or C. coli, with similar prevalences (18.4% and 20.5%, respectively); C. jejuni was predominant only in samples from slaughterhouses/deboning plants. For setting future control programs, meat typology should be considered the main critical factor.

  6. Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.

    Science.gov (United States)

    Montowska, Magdalena; Pospiech, Edward

    2013-02-15

    The aim was to search for proteins differentiating the six species (cattle, pig, chicken, turkey, duck and goose) and relatively stable during the meat aging and only slightly degraded in ready-made products. The two-dimensional electrophoresis was used for analysis of the protein profiles from raw meat and frankfurters and sausages (15 products). The observed species-specific differences in protein expression in raw meat were retained in processed products after finishing the entire technological process. Regulatory proteins, metabolic enzymes, some myofibrillar and blood plasma proteins were identified, which were characterised by the electrophoretic mobility specific to the given species. Large differences in the primary structure were observed in serum albumin, apolipoprotein B, HSP27, H-FABP, ATP synthase, cytochrome bc-1 subunit 1 and alpha-ETF. Some of these proteins have potential to be used as markers in authentication of meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. Demographics, societal aging, and meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    MIN Shi; BAI Jun-fei; James Seale Jr; Thomas Wahl

    2015-01-01

    Drawn on the data col ected by surveying 1 340 urban households from six cities in China, this paper estimates the impacts of demographic structure and population aging on household meat consumption, by jointly considering meat consumed at home and away from home. Based on the trajectories of population, a simple simulation on meat demand trend in China is conducted subsequently. The results suggest:1) Meat consumed away from home averagely accounts for near 30%of household total meat consumption in terms of quantity, so that its omission likely leads to a signiifcant underestimate of total meat consumption and misunderstanding the driving forces;2) population aging signiifcantly and negatively affects per capita meat consumption, suggesting that the expected meat demand in China without considering population aging wil be overestimated. The ifndings from this study have important implications for better understanding the relative issues on China’s meat consumption under the situation of population aging.

  8. International red meat trade.

    Science.gov (United States)

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a

  9. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

    Science.gov (United States)

    Pietrasik, Zeb; Gaudette, Nicole J

    2015-07-01

    Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer (Fonterra™ Savoury Powder - SP) were evaluated for their ability to effectively reduce sodium while maintaining the functional and sensory properties of turkey sausages. Functionality via instrumental measures (yield, purge loss, pH, expressible moisture, proximate composition, sodium content, color, texture), safety (microbiological assessment) and consumer acceptability were obtained on all samples. All non-control treatments resulted in products with sodium chloride contents below Canada's Health Check™ Program target for processed meats. There was no detrimental effect on water binding and texture in treatments when NaCl was substituted with OF60 sea salt replacers. Sodium reduction had no negative effect on the shelf life of the turkey sausages with up to 60 days of refrigerated storage. Consumer acceptability for all attributes did not differ significantly, except for aftertaste, which scored lowest for OF45 compared with the control (regular NaCl content). This work demonstrated that salt replacers could potentially substitute for NaCl in smoked turkey sausages; however, further flavor optimization may be required to suppress undesirable levels of bitterness elicited by some of these ingredients. © 2014 Society of Chemical Industry.

  10. Significance of authenticity in meat and meat products in Iran

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

    Full Text Available The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max in raw and processed meat products.In this study, specific primers were designed for the identification of pig ( base pair, donkey (325 base pair, chicken (391 base pair, sheep (499 base pair, horse (607 base pair, soya (707 base pair and bovine (853 base pair by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

  11. Refugee movements and Turkey.

    Science.gov (United States)

    Kirisci, K

    1991-12-01

    There has been a long tradition in the Ottoman Empire and the Turkish Republic of receiving refugees. There were Jewish refugees from the Spanish Inquisition, Hungarians and Poles fleeing revolts in 1848-9, and those of Turkish descent and usually from the Balkans. Concurrent with this trend is the history of refugees and immigrants leaving Turkey, such as many Armenians, Greeks and Jews leaving at the turn of the century, and after 1923 and the Treaty of Lausanne. Little is currently published on the topic. This article defines a refugee; provides an overview of the refugee problems of the 1980's due to Bulgarian, Kurdish, and Turkish refugees; and the legal and political aspects. As a country of origin, there is discussion of the political and economic aspects of Turkish asylum seekers in Europe. The potential refugee flows to and from Turkey are also examined. I) For this study, refugees are victims of political violence and are persecuted for political or religious beliefs, ethnic or racial background, or war. In Turkey, there are national refugees, international refugees outside the Convention, and UNHCR Convention refugees. During the 1980's all 3 groups were arriving: from eastern Europe, Iranian Kurds, Iraqis, and ethnic Turks from Bulgaria and Afghanistan. The Turkish restricted acceptance of the 1951 Convention on Refugees creates serious humanitarian and security consequences for refugees other than those from eastern Europe and of Turkish ethnicity. Political considerations play an important role in treatment where security threats outweigh humanitarian need. The case is given for Kurdish refugees. II) Asylum seekers from Turkey in Western Europe was determined between 1986-90 to be 185,000 from applications. These figures have risen steadily due to the political instability and military activity of areas bordering Iraq and Syria, the Emergency Region. In addition there are economic and employment problems, and there has been a suspension of human

  12. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across differe...

  13. Comparison of DNA extraction methods for meat analysis.

    Science.gov (United States)

    Yalçınkaya, Burhanettin; Yumbul, Eylem; Mozioğlu, Erkan; Akgoz, Muslum

    2017-04-15

    Preventing adulteration of meat and meat products with less desirable or objectionable meat species is important not only for economical, religious and health reasons, but also, it is important for fair trade practices, therefore, several methods for identification of meat and meat products have been developed. In the present study, ten different DNA extraction methods, including Tris-EDTA Method, a modified Cetyltrimethylammonium Bromide (CTAB) Method, Alkaline Method, Urea Method, Salt Method, Guanidinium Isothiocyanate (GuSCN) Method, Wizard Method, Qiagen Method, Zymogen Method and Genespin Method were examined to determine their relative effectiveness for extracting DNA from meat samples. The results show that the salt method is easy to perform, inexpensive and environmentally friendly. Additionally, it has the highest yield among all the isolation methods tested. We suggest this method as an alternative method for DNA isolation from meat and meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Prevention and Control Technology of Important Meat Goat Diseases in Anhui Province%安徽省肉用山羊重大疫病的防控技术

    Institute of Scientific and Technical Information of China (English)

    李立虎

    2015-01-01

    Anhui Province is one of main mutton production areas in China, and the main breed is the goat. With the rapid development of the mutton sheep industry, the prevention and control of epidemic diseases is getting more diffi-cult. The epidemic characteristics, clini-cal symptoms, pathologic autopsy and synthetical prevention and control tech-nology of important meat goat diseases were discussed to provide security guar-antee for healthy development of the meat goat industry in Anhui Province.%安徽是我国主要羊肉产区之一,肉羊的养殖主要以山羊为主.随着肉羊产业的迅速发展,疫病的防控难度加大.探讨羊的3类重大疫病的流行特点、临床症状、剖检特征和综合防控技术,为安徽省肉用山羊产业的健康发展提供安全保障.

  15. Comparison of public health impact of Listeria monocytogenes product-to-product and environment-to-product contamination of deli meats at retail.

    Science.gov (United States)

    Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Wiedmann, Martin

    2011-11-01

    This study compared the relative public health impact in deli meats at retail contaminated with Listeria monocytogenes by either (i) other products or (ii) the retail environment. Modeling was performed using the risk of listeriosis-associated deaths as a public health outcome of interest and using two deli meat products (i.e., ham and turkey, both formulated without growth inhibitors) as model systems. Based on reported data, deli meats coming to retail were assumed to be contaminated at a frequency of 0.4%. Three contamination scenarios were investigated: (i) a baseline scenario, in which no additional cross-contamination occurred at retail, (ii) a scenario in which an additional 2.3% of products were cross-contaminated at retail due to transfer of L. monocytogenes cells from already contaminated ready-to-eat deli meats, and (iii) a scenario in which an additional 2.3% of products were contaminated as a result of cross-contamination from a contaminated retail environment. By using a previously reported L. monocytogenes risk assessment model that uses product-specific growth kinetic parameters, cross-contamination of deli ham and turkey was estimated to increase the relative risk of listeriosis-associated deaths by 5.9- and 6.1-fold, respectively, for contamination from other products and by 4.9- and 5.8-fold, respectively, for contamination from the retail environment. Sensitivity and scenario analyses indicated that the frequency of cross-contamination at retail from any source (other food products or environment) was the most important factor affecting the relative risk of listeriosis-associated deaths. Overall, our data indicate that retail-level cross-contamination of ready-to-eat deli meats with L. monocytogenes has the potential to considerably increase the risk of human listeriosis cases and deaths, and thus precise estimates of cross-contamination frequency are critical for accurate risk assessments.

  16. National Meat Case Study 2004: Product labeling information, branding, and packaging trends.

    Science.gov (United States)

    Reicks, A L; Brooks, J C; Kelly, J M; Kuecker, W G; Boillot, K; Irion, R; Miller, M F

    2008-12-01

    Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide and was the most frequent packaging type for beef, ground beef, pork, lamb, and veal. The use of modified atmosphere packaging was greatest (P products. The 3 most common tray colors in the fresh meat retail case on a national level were white (39.6%), yellow (22.4%), and black (11.5%). Foam trays were used in 72.6% of all packages in the retail meat case. In 2004, 60.2% of all packages were case-ready. Chicken (94.8%) and turkey (95.6%) products utilized case-ready packaging systems more (P products carried a national brand, 12.2% carried a store brand, and the remaining 37.7% of products in the fresh meat case in 2004 were not branded. Chicken was most (P products (48.1%). Chicken (20.4%) and turkey products (20.7%) were most (P products (55.7%) in the fresh meat case compared with any other species. On the national level, 6.1% of all packages reported in the fresh meat case in 2004 were value-added.

  17. Responsible Effects for Sensory Character of Meat Products

    OpenAIRE

    BAŽANTOVÁ, Eva

    2011-01-01

    The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legisl...

  18. TURKEY IN INTERNATIONAL RELATIONS

    OpenAIRE

    ГЕТМАН А.В.; ДОЛГАНОВСКАЯ Н.В.

    2016-01-01

    Turkey, officially the Republic of Turkey is a country located mainly in the south western part of Asia, the Middle East, and partly in the south-eastern Europe. Today, Turkey is a full member of such organizations as the UN, IMF, NATO, OBSE. The multi-vector policy of Turkey is caused by the presence of certain national interests in the formation of a direction of foreign policy. The most priority is the Western orientation.

  19. Antimicrobial drug resistance of Salmonella isolates from meat and humans, Denmark

    DEFF Research Database (Denmark)

    Skov, Marianne Nielsine; Andersen, Jens Strodl; Aabo, Søren

    2007-01-01

    We compared 8,144 Salmonella isolates collected from meat imported to or produced in Denmark, as well as from Danish patients. Isolates from imported meat showed a higher rate of antimicrobial drug resistance, including multidrug resistance, than did isolates from domestic meat. Isolates from...... humans showed resistance rates lower than those found in imported meat but higher than in domestic meat. These findings indicate that programs for controlling resistant Salmonella spp. are a global issue...

  20. Water diffusion to assess meat microstructure.

    Science.gov (United States)

    Laghi, Luca; Venturi, Luca; Dellarosa, Nicolò; Petracci, Massimiliano

    2017-12-01

    In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells. To test our model, we registered diffusion and T2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female turkey. We then purposely altered water distribution and myofibrils shape by means of freezing. The model predicted nicely the consequences of the imposed modifications. Copyright © 2016. Published by Elsevier Ltd.

  1. The system approach to marketing research of the regional market of meat and processed meats

    Directory of Open Access Journals (Sweden)

    O.P. Afanasieva

    2014-06-01

    Full Text Available The aim of the article. The aim of the article consists of determination the peculiarities of marketing researches of the regional product market and formation the system approach to marketing research for the regional market of meat and processed meats. The results of the analysis. The author considered theoretical approaches to determination of a sense of marketing research of market and proposed a definition of a concept «marketing research of a regional product market», taking into account its peculiarities. The author proposed the system approach to marketing research of the regional market of meat and processed meats. Especially, an object, a subject, an aim, tasks, directions, procedures, and methodical support are thoroughly considered. Also, the system of principles of marketing research of this market is improved. All this aspects are components of scientific novelty of the done research. Taking into consideration a key role of the market of meat and processed meats and its importance for increase of a food safety level during a current period, research and prognostication of this product market facilitate determination of basic principles on support of an appropriate amount of production of meat and processed meats and saturation of the market with a required amount of products that are of high quality and have an optimal price in attempt to provide all social classes with such products. Since results of such researches are more and more required, development of the system approach to marketing research of the market of meat and processed meats is of great practical importance. Using the methods for rating valuation of regions, each region is given a rank according to a level of an absolute figure. According to results of the research the author determined that only five regions of Ukraine have a considerably higher level of development of the market of meat and processed meats compared to other regions. These regions include AR

  2. Experimental Toxoplasma gondii oocyst infections in turkeys (Meleagris gallopavo).

    Science.gov (United States)

    Bangoura, B; Zöller, B; Koethe, M; Ludewig, M; Pott, S; Fehlhaber, K; Straubinger, R K; Daugschies, A

    2013-09-23

    Toxoplasma (T.) gondii is a protozoan parasite with a broad range of intermediate hosts. Humans are often infected by ingestion of tissue cysts in raw or undercooked meat or meat products. Turkeys as food-producing animals can also serve as intermediate hosts. The aim of the present study was to investigate occurrence and predilection sites of T. gondii infection in turkeys after oral infection with oocysts. Experimental infections with different doses of T. gondii oocysts were performed in 36 turkeys to mimic natural infection. Systemic distribution of parasitic stages was investigated by screening 14 different tissues including the edible tissues heart, liver, thigh, breast and drumstick muscle. Parasite detection was based on a conventional nested polymerase chain reaction (PCR). Animals were sacrificed 6-12 weeks after infection. Results demonstrated parasite spreading over the whole organism after oral infection by oocysts. Most frequently affected tissues were brain (47.2% of all brains were positive for T. gondii) and thigh muscle (25.0% positive samples). Other muscles were regularly T. gondii-positive, all other sampled tissues were positive at least once. Thus, edible tissues are one of the predilection sites of T. gondii in turkeys which renders raw or undercooked turkey meat a potential risk for parasite transmission to humans. Data were compared to results from previous parenteral turkey infections with tachyzoites. With the exception of brain, liver and breast muscle affection, no significant differences were observed between both infection routes. Both infection models could be used for research purposes with certain advantages and disadvantages.

  3. Meat and masculinity in the Norwegian Armed Forces.

    Science.gov (United States)

    Kildal, Charlotte Lilleby; Syse, Karen Lykke

    2017-05-01

    In 2013, the Norwegian Armed Forces decided to introduce a meat reduction scheme in its military mess halls, for both health reasons and environmental concerns. This article explores Norwegian soldiers' reactions to the introduction of Meat free Monday, and their attitudes towards reducing meat consumption. As of yet, Meat free Monday has not been implemented due to both structural and contextual challenges. We explore both the process and potential of the Norwegian military's Meat free Monday initiative to promote sustainable and climate friendly diets. We found significant barriers preventing the military from implementing Meat free Monday. The main reason behind the resistance to reduce meat consumption among Norwegian soldiers was meat's associations with protein, masculinity and comfort. Our results underline the importance of acknowledging the social and cultural role of food. The study is qualitative and uses focus group interviews as its main methodology. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Evaluation and monitoring of the satisfaction of meat and meat products consumers

    Directory of Open Access Journals (Sweden)

    Corina Constanta Rușeț

    2014-05-01

    Full Text Available The managers have to be focused on clients and satisfy their needs, so that the products meet their expectations. The evaluation and monitoring the consumers satisfaction is very important because it is a managerial instrument which offers the possibility to understand and satisfy the needs of the existing consumers. In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.

  5. THE ROLE OF MEAT IN BALANCED NUTRITION

    Directory of Open Access Journals (Sweden)

    Karl Salobir

    2000-06-01

    Full Text Available Meat is a rich source of nutrients which human nutrition often lacks. It is a rich and important source of essential amino acids, vitamins, minerals and also long chain polyunsaturated fatty acids. Moderate intake of lean meat enables easier composition of balanced diet. On the other hand, excessive meat intake supersedes from the diet foodstuffs which supply dietary fibers, vitamins, and also non-vitamin antioxidant active substances and minerals. Not meat itself but imbalanced nutrition with too much fat and saturated fatty acids and deficient intake of ω-3 fatty acids, antioxidant vitamins and phytochemicals, minerals and dietary fiber present a risk for the development of cardiovascular disease and cancer. Because of its distinct and high nutritional value meat preserves its role in a rational human nutrition

  6. Exploring meat quality of pig throug the application of molecular genetics

    DEFF Research Database (Denmark)

    Zhang, Lu

    The importance of improving meat quality characterized by complex multivariate properties has been recognized worldwide for over two decades in pig production. However, there is still very limited knowledge of the mechanisms behind meat quality. In this thesis, meat quality is studied through...... with meat quality have been indentified....

  7. Effect of deboning time and cold storage on water-holding capacity of chicken breast meat

    Science.gov (United States)

    Water-holding capacity (WHC) is a very important qualitative characteristic of meat and directly affects the yield of further processed meat and consumer acceptance of bagged pre-packaged fresh meat. Boneless skinless chicken breast meat for further processing and consumer usage is commonly deboned...

  8. Determination of the causes of tendency toward red meat and meat products in the west of Iran

    Directory of Open Access Journals (Sweden)

    Ebrahim Falahi

    2012-01-01

    Full Text Available Background: Although meat constitutes an important part of many consumers′ diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007′s report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat products consumption and causes of tendency to red meat among people of Khorramabad city, Iran. Methods: This cross- sectional study was carried out on 300 adults (178 women and 122 men; aged 19-70 years of Khorramabad city, Iran. Red meat and processed meat intake (from a FFQ, demographic and causes of tendencies to red meat consumption (from a self-reported questionnaire were evaluated. Statistical methods included independent t- test and one-way ANOVA. Results: Consumption of red meat and meat products was 531.8 ± 543.5 g/w and 132.5 ± 251.1 g/w, respectively. The most important factors of tendencies toward red meat consumption were delectability, palatability, accessibility, cultural and traditional beliefs, and lack of food diversity in Lorestan province, animal husbandry, nomadic life, and hospitality. Red meat consumption was more common among men and lower in the income levels of $300. Conclusions: The results demonstrated that red meat consumption in adult people of the west of Iran was high. Since consumption of meat and meat products may create health concerns for people, it is necessary for policymakers to adopt effective strategies to advocate the use of fish and poultry.

  9. Parasitic zoonotic diseases in Turkey

    Directory of Open Access Journals (Sweden)

    Nazmiye Altintas

    2008-12-01

    Full Text Available Zoonoses and zoonotic diseases are becoming more common and they are now receiving increased attention across the world. Zoonotic parasites are found in a wide variety of protozoa, cestodes, nematodes, trematodes and arthropods worldwide and many zoonotic parasites have assumed an important role. The importance of some parasitic zoonoses has increased in recent years due to the fact that they can be agents of opportunistic infections. Although a number of zoonotic parasites are often found and do cause serious illnesses in Turkey, some are more common and these diseases are more important as they cause serious public health problems, such as leishmaniasis, toxoplasmosis, cryptosporidiosis, echinococcosis, trichinellosis and toxocariasis. Information on these zoonotic diseases is provided here as these are the most important zoonotic parasitic diseases in Turkey.

  10. Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI Gene Sequence

    Directory of Open Access Journals (Sweden)

    Spychaj Anita

    2016-03-01

    Full Text Available The aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI gene sequence to enable direct identification of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtures and meat products. The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. The obtained results indicate the possibility of qualitative identification of the aforementioned meat species in all types of investigated food products. The maximum length of PCR products did not exceed 300 bp, which was supposed to favour the amplification of DNA from meat products which are usually thermally processed and/or exposed to high pressure. PCR primers hybridised selectively with bovine, pig and duck DNA, showing total species specificity.

  11. A Glance to Turkey-EU Relations from the Security Perspective: Incorporation of Turkey into the EU is Necessary for European Security would Strengthen the Prospects of Turkey's Integration

    Directory of Open Access Journals (Sweden)

    Umit Kurt

    2016-01-01

    Full Text Available This study argues that Turkey's inclusion into the EU is important for the EU's security role. An essential reason behind the European Council decision to raise Turkey's status to that of candidate country is the EU's evolving security role. In other words, the estimates of the potential benefits of Turkey's inclusion into the EU's Common European Security and Defense Policy (CESDP and the costs entailed by its exclusion essentially shape the EU's policy towards Turkey.

  12. A next generation semiconductor based sequencing approach for the identification of meat species in DNA mixtures.

    Science.gov (United States)

    Bertolini, Francesca; Ghionda, Marco Ciro; D'Alessandro, Enrico; Geraci, Claudia; Chiofalo, Vincenzo; Fontanesi, Luca

    2015-01-01

    The identification of the species of origin of meat and meat products is an important issue to prevent and detect frauds that might have economic, ethical and health implications. In this paper we evaluated the potential of the next generation semiconductor based sequencing technology (Ion Torrent Personal Genome Machine) for the identification of DNA from meat species (pig, horse, cattle, sheep, rabbit, chicken, turkey, pheasant, duck, goose and pigeon) as well as from human and rat in DNA mixtures through the sequencing of PCR products obtained from different couples of universal primers that amplify 12S and 16S rRNA mitochondrial DNA genes. Six libraries were produced including PCR products obtained separately from 13 species or from DNA mixtures containing DNA from all species or only avian or only mammalian species at equimolar concentration or at 1:10 or 1:50 ratios for pig and horse DNA. Sequencing obtained a total of 33,294,511 called nucleotides of which 29,109,688 with Q20 (87.43%) in a total of 215,944 reads. Different alignment algorithms were used to assign the species based on sequence data. Error rate calculated after confirmation of the obtained sequences by Sanger sequencing ranged from 0.0003 to 0.02 for the different species. Correlation about the number of reads per species between different libraries was high for mammalian species (0.97) and lower for avian species (0.70). PCR competition limited the efficiency of amplification and sequencing for avian species for some primer pairs. Detection of low level of pig and horse DNA was possible with reads obtained from different primer pairs. The sequencing of the products obtained from different universal PCR primers could be a useful strategy to overcome potential problems of amplification. Based on these results, the Ion Torrent technology can be applied for the identification of meat species in DNA mixtures.

  13. A next generation semiconductor based sequencing approach for the identification of meat species in DNA mixtures.

    Directory of Open Access Journals (Sweden)

    Francesca Bertolini

    Full Text Available The identification of the species of origin of meat and meat products is an important issue to prevent and detect frauds that might have economic, ethical and health implications. In this paper we evaluated the potential of the next generation semiconductor based sequencing technology (Ion Torrent Personal Genome Machine for the identification of DNA from meat species (pig, horse, cattle, sheep, rabbit, chicken, turkey, pheasant, duck, goose and pigeon as well as from human and rat in DNA mixtures through the sequencing of PCR products obtained from different couples of universal primers that amplify 12S and 16S rRNA mitochondrial DNA genes. Six libraries were produced including PCR products obtained separately from 13 species or from DNA mixtures containing DNA from all species or only avian or only mammalian species at equimolar concentration or at 1:10 or 1:50 ratios for pig and horse DNA. Sequencing obtained a total of 33,294,511 called nucleotides of which 29,109,688 with Q20 (87.43% in a total of 215,944 reads. Different alignment algorithms were used to assign the species based on sequence data. Error rate calculated after confirmation of the obtained sequences by Sanger sequencing ranged from 0.0003 to 0.02 for the different species. Correlation about the number of reads per species between different libraries was high for mammalian species (0.97 and lower for avian species (0.70. PCR competition limited the efficiency of amplification and sequencing for avian species for some primer pairs. Detection of low level of pig and horse DNA was possible with reads obtained from different primer pairs. The sequencing of the products obtained from different universal PCR primers could be a useful strategy to overcome potential problems of amplification. Based on these results, the Ion Torrent technology can be applied for the identification of meat species in DNA mixtures.

  14. In vitro meat production system: why and how?

    Science.gov (United States)

    Sharma, Shruti; Thind, Sukhcharanjit Singh; Kaur, Amarjeet

    2015-12-01

    Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.

  15. New Discussion Subject of Meat Industry: “Pink Slime”

    OpenAIRE

    Cem Okan Özer; Birol Kılıç

    2014-01-01

    Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Sin...

  16. Thalassemias and hemoglobinopathies in Turkey.

    Science.gov (United States)

    Canatan, Duran

    2014-01-01

    Thalassemias and hemoglobinopathies are a serious health problem in Turkey. There is a 70-year history of thalassemia in Turkey. The first patient with β-thalassemia major (β-TM) was reported in 1941. The first clinical and hematological studies were published by Aksoy in 1958. The overall incidence of β-thalassemia (β-thal) was reported by Çavdar and Arcasoy to be 2.1% in 1971. Important steps such as written regulations, education and prevention campaigns, have been taken to prevent thalassemia in Turkey by the Ministry of Health (MOH), the Turkish National Hemoglobinopathy Council (TNHC) and the Thalassemia Federation of Turkey (TFT) since 2000. A national hemoglobinopathy prevention program was started in provinces with a high prevalence by the MOH in 2003. While the percentage of premarital screening test was 30.0% of all couples in 2003, it reached 86.0% in 2013. While the number of newborn with thalassemias and hemoglobinopathies was 272 in 2002, it had dropped to 25 in 2010. There has been a 90.0% reduction of affected births in the last 10 years.

  17. Quantitative risk assessment of listeriosis-associated deaths due to Listeria monocytogenes contamination of deli meats originating from manufacture and retail.

    Science.gov (United States)

    Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Geornaras, Ifigenia; Sofos, John N; Wiedmann, Martin

    2010-04-01

    The objective of this study was to estimate the relative risk of listeriosis-associated deaths attributable to Listeria monocytogenes contamination in ham and turkey formulated without and with growth inhibitors (GIs). Two contamination scenarios were investigated: (i) prepackaged deli meats with contamination originating solely from manufacture at a frequency of 0.4% (based on reported data) and (ii) retail-sliced deli meats with contamination originating solely from retail at a frequency of 2.3% (based on reported data). Using a manufacture-to-consumption risk assessment with product-specific growth kinetic parameters (i.e., lag phase and exponential growth rate), reformulation with GIs was estimated to reduce human listeriosis deaths linked to ham and turkey by 2.8- and 9-fold, respectively, when contamination originated at manufacture and by 1.9- and 2.8-fold, respectively, for products contaminated at retail. Contamination originating at retail was estimated to account for 76 and 63% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated without GIs and for 83 and 84% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated with GIs. Sensitivity analyses indicated that storage temperature was the most important factor affecting the estimation of per annum relative risk. Scenario analyses suggested that reducing storage temperature in home refrigerators to consistently below 7 degrees C would greatly reduce the risk of human listeriosis deaths, whereas reducing storage time appeared to be less effective. Overall, our data indicate a critical need for further development and implementation of effective control strategies to reduce L. monocytogenes contamination at the retail level.

  18. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.

    Science.gov (United States)

    Woraprayote, Weerapong; Malila, Yuwares; Sorapukdee, Supaluk; Swetwiwathana, Adisorn; Benjakul, Soottawat; Visessanguan, Wonnop

    2016-10-01

    Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.

  19. PRAGMATIC FRIENDSHIP IN THE UK-TURKEY RELATIONS

    OpenAIRE

    KONONOVA, Alexandra; KORNİLOV, Alexander

    2013-01-01

    AbstractThe article deals with peculiarities of contemporary United Kingdom-Turkey relations. The authors consider strategic (conceptual) dimension of the bilateral relations, do research on the most important joint projects of the two states and pay a special attention to the EU accession of Turkey process influence on the relations between Britain under Prime Minister David Cameron and the Republic of Turkey under Prime Minister Recep Erdogan.Keywords: Strategic partnership, bilateral relat...

  20. PRAGMATIC FRIENDSHIP IN THE UK-TURKEY RELATIONS

    OpenAIRE

    KONONOVA, Alexandra; KORNİLOV, Alexander

    2013-01-01

    The article deals with peculiarities of contemporary United Kingdom-Turkey relations. The authors consider strategic (conceptual) dimension of the bilateral relations, do research on the most important joint projects of the two states and pay a special attention to the EU accession of Turkey process influence on the relations between Britain under Prime Minister David Cameron and the Republic of Turkey under Prime Minister Recep Erdogan.

  1. STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2016-01-01

    Full Text Available Abstract Currently, frozen meat blocks are widely used in meat processing for production of sausages and other meat products. Efficient grinding of frozen raw meat is an urgent task for meat industry professionals. The V.M.  Gorbatov All-Russian Meat Research Institute has developed energy- and resource-saving process for grinding of frozen meat blocks by milling. Determination of energy consumption for grinding of raw materials by multiple edge tools (milling tools is the most important step in the creating of new type mincing machine.

  2. Mobility in Turkey. Electric Vehicles

    Energy Technology Data Exchange (ETDEWEB)

    Yazgan, M. [Embassy of the Kingdom of the Netherlands, Turan Gunes Bulvari, Hollanda Caddesi, No.5,06550 Yildiz-Ankara (Turkey)

    2013-01-15

    The purpose of this report is to provide information about electric vehicles (EVs) and e-mobility as an emerging market in Turkey. EVs receive attention from the Turkish government for a number of reasons: Turkey has a strong automotive industry and needs to follow the technological developments taking place regarding intelligent vehicles and intelligent transport systems, as well as electric transportation technologies. Secondly, a considerable amount of carbon emissions from motor vehicles is of great concern in relation to climate change. EVs might be an alternative which can break the dependence of Turkey on imported fuel that has a negative influence on its current account deficit (CAD). On top of these factors, the Prime Minister of Turkey has a desire to have a 'Local Brand Vehicle' before the 100th year of the establishment of the Republic in 2023 and preferably an 'EV'. EVs are included in the strategy documents and action plans of almost all ministries and public institutions. Among all ministries, the Ministry of Science, Industry and Technology (MoSI and T) takes a leading position. It holds bi-annual meetings with stakeholders to monitor and evaluate progress about the level of actualization of the identified policies on e-mobility. MoSI and T's related institution of the Scientific and Technological Research Council of Turkey (TUBITAK) co-ordinates the R and D activities and provides generous R and D incentives. EVs have been put on sale in Turkey in 2012 and are still very limited in number. Public institutions are taking the lead by converting their vehicle fleet to EVs. EVs are also more suitable for businesses/ duties with a fixed/short route; therefore it is expected that the growth of the sector will mainly come from the vehicle fleet of the public organisations and institutions, followed by the private vehicle fleet of companies, e.g. freight companies. Although there are some on-going test drives, it is not yet proven

  3. Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

    OpenAIRE

    Mohareb, Fady R; Iriondo, Maite; Doulgeraki, Agapi I.; Van Hoek, Angela; Aarts, Henk; Cauchi, Michael; Nychas, George-John E.

    2015-01-01

    While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important economic losses, food waste and loss of consumer confidence in the meat market. Gram-negative bacteria involved in meat spoilage are aerobes or facultative anaerobes. These represent the group with the greatest meat spoilage potential, where Pseudomonas tend to dominate the mi...

  4. Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

    OpenAIRE

    Mohareb, Fady R.; Iriondo, Maite; Doulgeraki, Agapi I.; Hoek, Angela van; Aarts, Henk; Cauchi, Michael; Nychas, George-John E.

    2015-01-01

    While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important economic losses, food waste and loss of consumer confidence in the meat market. Gram-negative bacteria involved in meat spoilage are aerobes or facultative anaerobes. These represent the group with the greatest meat spoilage potential, where Pseudomonas tend to dominate the mi...

  5. Consumers' perceptions of African wildlife meat

    DEFF Research Database (Denmark)

    Radder, Laetitia; Grunert, Klaus G.

    2009-01-01

    African wildlife meat offers South Africans' a healthy and novel red meat alternative, yet consumption is far less than that of beef and lamb. Laddering interviews with 40 respondents were employed to identify the consequences and values associated with the product's perceived attributes. Important...... attributes included low levels of fat, dryness, novelty, and special preparation requirements. Significant values included security, self-esteem, hedonism, tradition, and stimulation. Promoters of the product are advised to capitalize on consumers' interest in health and the health benefits of the meat...

  6. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across different...... countries and simultaneously address different stages of the food chain by acknowledging factors such as breeding, forage (fat content), meat cuts as well as product labelling and packaging. Comparing consumers’ choices for value added pork and beef across different countries is the main theme and focus...

  7. An Updated Review of Meat Authenticity Methods and Applications.

    Science.gov (United States)

    Vlachos, Antonios; Arvanitoyannis, Ioannis S; Tserkezou, Persefoni

    2016-05-18

    Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.

  8. Factors influencing the flavour of game meat: A review.

    Science.gov (United States)

    Neethling, J; Hoffman, L C; Muller, M

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species.

  9. Educated consumers don’t believe artiifcial meat is the solution to the problems with the meat industry

    Institute of Scientific and Technical Information of China (English)

    Aurlie Hocquette; Carla Lambert; Clmentine Sinquin; Laure Peterolff; Zo Wagner; Sarah P F Bonny; Andr Lebert; Jean-Franois Hocquette

    2015-01-01

    The production of in vitro meat by cel culture has been suggested by some scientists as one solution to address the major chal enges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid kil ing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and ifnal y, there is a need to reduce world hunger by increasing protein resources while the global population is predicted to grow rapidly. According to its promoters, artiifcial meat has a potential to make eating animals unnecessary, to reduce carbon footprint of meat production and to satisfy al the nutritional needs and desires of consumers and citizens. To check these assumptions, a total of 817 educated people (mainly scientists and students) were interviewed worldwide by internet in addition to 865 French educated people. We also interviewed 208 persons (mainly scientists) after an oral presentation regarding artiifcial meat. Results of the three surveys were similar, but differed between males and females. More than half of the respondents believed that“artiifcial meat”was feasible and realistic. However, there was no majority to think that artiifcial meat wil be healthy and tasty, except respondents who were in favour of artiifcial meat. A large majority of the respondents believed that the meat industry is facing important problems related to the protection of the environment, animal welfare or inefifcient meat production to feed humanity. However, respondents did not believe that artiifcial meat wil be the solution to solve the mentioned problems with the meat industry, especial y respondents who were against artiifcial meat. The vast majority of consumers wished to continue to eat meat even they would accept to consume less meat in a context of increasing food needs. Only a minority of respondents (from 5 to 11%) would recommend or accept to

  10. Meat Managers' Expectations Regarding Marketing of Irradiated Red Meats

    OpenAIRE

    Gaynor, Joe; Jensen, Kimberly L.; Jaenicke, Edward C.

    2003-01-01

    The objective of this study is to assess meat managers' expectations about impact of the recent regulatory approval of irradiated raw meat and meat products on marketing decisions and plans by supermarkets and grocery meat retailers. Forty managers of meat departments were interviewed in person to obtain the information for the study. While many of the meat managers believed that irradiation would help increase shelf life and reduce spoilage, they were less optimistic about consumers being wi...

  11. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  12. The Contradictions in the EU's Policy towards Turkey

    Institute of Scientific and Technical Information of China (English)

    Zhang Jian

    2005-01-01

    @@ On December 17, 2004, after hard negotiations, the European summit finally reached an agreement to launch the negotiations with Turkey on its accession to the EU in October 2005. This is a very important change in the EU's policy towards Turkey. Under the background of so-called "war on terror" and "conflict of civilizations," the EU's above-mentioned decision is especially arresting. Through analyzing the dominant factors in the EU's policy towards Turkey, this paper tries to make a judgment on the future development of Turkish- EU relationship, the prospect of Turkey's accession to the EU and the influences over the development of European integration.

  13. Association and in silico assignment of sequences from turkey BACs.

    Science.gov (United States)

    Reed, Kent M; Faile, Gretchen M; Kreuth, Stacy B; Chaves, Lee D; Sullivan, Laura M

    2008-01-01

    Bacterial artificial chromosomes (BACs) provide an important resource in genetic mapping. An initial set of BACs corresponding to microsatellite markers in the turkey (Meleagris gallopavo) was isolated from the CHORI-260 turkey BAC library. The selected markers were distributed on both macro- and microchromosomes and included a genetically unlinked marker. End sequences were obtained for a subset of the recovered BACs and compared to the chicken whole genome sequence. Close association of the turkey BAC-end sequences and original marker sequences was generally conserved in the chicken genome. Gene content of the turkey BACs is predicted from the comparative sequence alignments.

  14. Meat-consumption statistics: reliability and discrepancy

    Directory of Open Access Journals (Sweden)

    Pål Börjesson

    2013-07-01

    Full Text Available Interest in meat consumption and its impact on the environment and health has grown markedly over the last few decades and this upsurge has led to greater demand for reliable data. This article aims to describe methods for producing meat-consumption statistics and discuss their limitations and strengths; to identify uncertainties in statistics and to estimate their individual impact; to outline how relevant data are produced and presented at the national (Swedish, regional (Eurostat, and international (FAOSTAT levels; to analyze the consequences of identified discrepancies and uncertainties for estimating the environmental and health effects of meat consumption; and to suggest recommendations for improved production, presentation, and use of meat-consumption statistics. We demonstrate many inconsistencies in how meat-consumption data are produced and presented. Of special importance are assumptions on bone weight, food losses and waste, weight losses during cooking, and nonmeat ingredients. Depending on the methods employed to handle these ambiguous factors, per capita meat-consumption levels may differ by a factor of two or more. This finding illustrates that knowledge concerning limitations, uncertainties, and discrepancies in data is essential for a correct understanding, interpretation, and use of meat-consumption statistics in, for instance, dietary recommendations related to health and environmental issues.

  15. Cross-contamination between processing equipment and deli meats by Listeria monocytogenes.

    Science.gov (United States)

    Lin, Chia-Min; Takeuchi, Kazue; Zhang, Lei; Dohm, Cynthia B; Meyer, Joseph D; Hall, Paul A; Doyle, Michael P

    2006-01-01

    Contamination of luncheon meats by Listeria monocytogenes has resulted in outbreaks of listeriosis and major product recalls. Listeriae can survive on processing equipment such as meat slicers which serve as a potential contamination source. This study was conducted to determine (i) the dynamics of cross-contamination of L. monocytogenes from a commercial slicer and associated equipment onto sliced meat products, (ii) the influence of sample size on the efficacy of the BAX-PCR and U.S. Department of Agriculture-Food Safety and Inspection Service enrichment culture assays to detect L. monocytogenes on deli meat, and (iii) the fate of L. monocytogenes on sliced deli meats of different types during refrigerated storage. Three types of deli meats, uncured oven-roasted turkey, salami, and bologna containing sodium diacetate and potassium lactate, were tested. A five-strain mixture of L. monocytogenes was inoculated at ca.10(3) CFU onto the blade of a commercial slicer. Five consecutive meat slices were packed per package, then vacuum sealed, stored at 4 degrees C, and sampled at 1 and 30 days postslicing. Two sample sizes, 25 g and contents of the entire package of meat, were assayed. Total numbers of L. monocytogenes-positive samples, including the two sample sizes and two sampling times, were 80, 9, and 3 for turkey, salami, and bologna, respectively. A higher percentage of turkey meat samples were L. monocytogenes positive when contents of the entire package were assayed than when the 25-g sample was assayed (12.5 and 7.5%, respectively). Lower inoculum populations of ca. 10(1) or 10(2) CFU of L. monocytogenes on the slicer blade were used for an additional evaluation of oven-roasted turkey using two additional sampling times of 60 and 90 days postslicing. L. monocytogenes-positive samples were not detected until 60 days postslicing, and more positive samples were detected at 90 days than at 60 days postslicing. When BAX-PCR and enrichment culture assays were

  16. [Prevalence of Salmonella in meat and meat products in Moravia in 2010-2015].

    Science.gov (United States)

    Bardoň, Jan; Ondrušková, J; Ambrož, P

    2016-06-01

    Bacteria of the genus Salmonella greatly contribute to foodborne infections of the gastrointestinal tract in humans. An important source of the diseases is foods of animal origin. The study aimed at monitoring and assessing the prevalence of individual Salmonella serovars in samples of meat and meat products collected in Moravia, Czech Republic. Between 2010 and 2015, the State Veterinary Institute in Olomouc performed microbiology tests in a total of 52,735 meat and meat product samples to detect Salmonella spp. The samples were collected in Moravia and a part of East Bohemia. Bacteriological examination of the samples was carried out in accordance with the Czech version of the European Standard EN ISO 6579 : 2002. Genus identification of suspected isolates was performed using the MALDI-TOF MS method; Salmonella serotypes were identified by a slide agglutination test using the White-Kaufmann-Le Minor scheme. Salmonella spp. were detected in 2.4 % of the 52,735 samples examined. The highest rate of detection (21.9 %) was noted in poultry meat, followed by poultry meat preparations (9.1 % of positive samples) and other meat preparations (0.7 % of positive samples). The serovars most frequently identified from positive samples were Salmonella Infantis and S. Derby. The rates of Salmonella spp. detected in the monitored commodities have been increasing since 2012. However, this may be due to a better risk analysis when selecting samples to be tested. Salmonella spp. were most frequently detected in poultry and poultry products. The other types of meat and meat products constituted only a small proportion of the positive cases. The analysis of Salmonella spp. isolated from foods showed that serovars most prevalent in meat and meat products are different from the serovar S. Enteritidis, mainly responsible for causing the diseases in humans.

  17. Confronting the meat paradox in different cultural contexts: Reactions among Chinese and French participants.

    Science.gov (United States)

    Tian, Qirui; Hilton, Denis; Becker, Maja

    2016-01-01

    As a well-known source of nutrition and pleasure, meat plays an important role in most people's diet. However, awareness of the "meat paradox"-the association of liking to eat meat but not wanting to kill animals-often implies the experience of cognitive dissonance. In two studies, focusing on meat production and meat consumption respectively, we examined whether participants used reduction of willingness to eat meat and reduction of mind attribution to food animals as strategies to reduce cognitive dissonance from the meat paradox in the Chinese and French cultural contexts. Focusing on meat production (slaughtering of an animal to produce meat; Study 1, n = 520), participants reported lower willingness to eat beef in a condition that emphasized the slaughter of a cow compared to a condition that presented a diagram of a cow as meat. In addition, French but not Chinese participants attributed less mind to cows when the relation between meat and its animal origin was made salient. Focusing on meat consumption (the transformation of meat into food; Study 2, n = 518), participants reported lower willingness to eat beef and attributed less mind to cows in a condition that emphasized the animal origin of meat compared to a condition that presented a recipe. These results suggest that the use of different strategies to resolve cognitive dissonance from the meat paradox depends on different contexts of the meat-animal link as well as on cultural context.

  18. Evaluation of direct saponification method for determination of cholesterol in meats.

    Science.gov (United States)

    Adams, M L; Sullivan, D M; Smith, R L; Richter, E F

    1986-01-01

    A gas chromatographic (GC) method has been developed for determination of cholesterol in meats. The method involves ethanolic KOH saponification of the sample material, homogeneous-phase toluene extraction of the unsaponifiables, derivatization of cholesterol to its trimethylsilylether, and quantitation by GC-flame ionization detection using 5-alpha-cholestane as internal standard. This direct saponification method is compared with the current AOAC official method for determination of cholesterol in 20 different meat products. The direct saponification method eliminates the need for initial lipid extraction, thus offering a 30% savings in labor, and requires fewer solvents than the AOAC method. It produced comparable or slightly higher cholesterol results than the AOAC method in all meat samples examined. Precision, determined by assaying a turkey meat sample 16 times over 4 days, was excellent (CV = 1.74%). Average recovery of cholesterol added to meat samples was 99.8%.

  19. Concentration and Competition in the Global Meat Market

    Directory of Open Access Journals (Sweden)

    Bocharova Yuliia G.

    2016-03-01

    Full Text Available The article is aimed at analyzing the condition, development specifics, concentration and competition in the global meat market. Both significance and role of meat in providing the food security has been substantiated. An analysis of the dynamics and structure (both geographical and commodity of production volumes, consumption, exports and imports of meat has been conducted. The major producers, consumers, exporters and importers of meat in the context of globalization have been identified. The country-based features, patterns of consumption and imports of meat have been characterized. On the basis of calculated five indicators of concentration (coefficient of concentration, the Herfindahl-Hirschman index, coefficient of relative concentration, dispersion of logarithms of market shares, index of the maximum share the features of competition in the global market of producers and consumers of meat have been determined.

  20. Consumer preference, behavior and perception about meat and meat products: an overview.

    Science.gov (United States)

    Font-I-Furnols, Maria; Guerrero, Luis

    2014-11-01

    Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  2. 78 FR 56865 - Certain Oil Country Tubular Goods From India and Turkey: Postponement of Preliminary...

    Science.gov (United States)

    2013-09-16

    ... International Trade Administration Certain Oil Country Tubular Goods From India and Turkey: Postponement of...\\ See Certain Oil Country Tubular Goods from India and Turkey: Initiation of Countervailing Duty...) 482-3964 (India); Shane Subler at (202) 482-0189 (Turkey), AD/CVD Operations, Import...

  3. In vitro meat production:Challenges and beneifts over conventional meat production

    Institute of Scientific and Technical Information of China (English)

    Zuhaib Fayaz Bhat; Sunil Kumar; Hina Fayaz

    2015-01-01

    In vitro meat production system is the production of meat outside the food animals by culturing the stem cel s derived from farm animals inside the bioreactor by using advanced tissue engineering techniques. Besides winning the favour of animal rights activists for its humane production of meat, in vitro meat production system also circumvents many of the issues associated with conventional meat production systems, like excessively brutal slaughter of food animals, nutrition-related diseases, foodborne il nesses, resource use, antibiotic-resistant pathogen strains, and massive emissions of methane that contribute to global warming. As the conditions in an in vitro meat production system are control ed and manipulatable, it wil be feasible to produce designer, chemical y safe and disease-free meat on sustainable basis. However, many chal enges are to be faced before cultured meat becomes commercial y feasible. Although, the production cost and the public acceptance are of paramount importance, huge funds are desperately required for further research in the ifeld.

  4. Adult Education in Turkey

    Science.gov (United States)

    Miser, Rifat; Ural, Ozana; Ünlühisarýklý, Özlem

    2013-01-01

    This study investigates the situation and practices of adult education in Turkey in terms of (a) participants, (b) providers, and (c) program areas. The data were derived from published statistical data and one-to-one interaction with adult education providers when such data are unavailable. Turkey has a long tradition of adult education with…

  5. Thermophilic Campylobacter spp. in turkey samples: evaluation of two automated enzyme immunoassays and conventional microbiological techniques

    DEFF Research Database (Denmark)

    Borck, Birgitte; Stryhn, H.; Ersboll, A.K.

    2002-01-01

    Aims: To determine the sensitivity and specificity of two automated enzyme immunoassays (EIA), EiaFoss and Minividas, and a conventional microbiological culture technique for detecting thermophilic Campylobacter spp. in turkey samples. Methods and Results: A total of 286 samples (faecal, meat...

  6. Meat and Drink

    Institute of Scientific and Technical Information of China (English)

    周立

    2003-01-01

    英语对话A: Do you think he’ll be doing the business all his life?B: I don’t think so. Doing business is not his meat and drink.A: What’s his meat and drink, then?B: He wants to write books. Books are what he depends on for life.

  7. Eat Without Meat

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Young people across China are becoming vegetarians for a variety of reasons,from weight loss to worries about the quality of meat Avegetarian diet,once associated with monks or priests,has become fashionable in China,spawning the launch of a raft of restaurants cater- ing to a new no-meat clientele.

  8. Renewable energy education in Turkey

    Energy Technology Data Exchange (ETDEWEB)

    Acikgoz, Caglayan [Department of Chemical and Process Engineering, Faculty of Engineering, Bilecik University, P.O.11030, Bilecik (Turkey)

    2011-02-15

    Utilization of renewable energy sources and the application of environmentally sound energy technologies are essential to sustainable development and will help to secure the quality of living and the well-being of the future generations. Turkey presently has considerable renewable energy sources. The most important renewable sources are hydropower, wind, solar, geothermal, and biomass. The use of renewable energy as a topic to study energy and its forms permits a novel way to motivate students, particularly those who energy topics taking conscience with the environment. This paper presents the analysis and classification of renewable energy sources and how to find out their origin and a way to motivate students in energy topics related to renewable sources and also, the development of didactic competencies in special blended learning arrangements for educationalists, trainers and lecturers in adult education in the field of renewable energies in Turkey. (author)

  9. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

    Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

  10. Check list of the helminths of equines in Turkey.

    Science.gov (United States)

    Gürler, Ali Tümay; Bölükbaş, Cenk Soner; Açici, Mustafa; Umur, Sinasi

    2010-01-01

    Helminths of equines are one of the most important agents of parasitic diseases. Therefore, many studies have been conducted on helminths of equines in Turkey. In this article, a check list and prevalence rates of helminths of equines in Turkey have been given.

  11. Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2005-01-01

    1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356. 1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

  12. Nutritional and social aspects of consumption of ostrich meat: the case of Spain

    Directory of Open Access Journals (Sweden)

    Alicia Aguilar

    2013-09-01

    Full Text Available The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the most interesting nutritional characteristics of poultry and red meat. Over ten years later, the consumption of ostrich meat continues crossing a road that lies increasingly away from the exotic to become very slow, in usual. Although information on their nutritional value is still limited, we have more data showing protein values quite similar to other meats but with a smaller proportion of histidine and serine; fat values close to poultry meat low in fat; cholesterol values, vary according to the court, but similar to beef or chicken, and an improved lipid profile compared to the meat of turkey meat, lamb or beef. The information on its vitamins and minerals throws elevated iron and vitamin B12, higher amounts of vitamin E and Zn than other types of meat and a low concentration of sodium.

  13. IMPORTANCE OF ARCOBACTER SPP. IN POULTRY MEAT

    OpenAIRE

    Ertaş, Necla

    2009-01-01

    The genus Arcobacter, previously known as aerotolerant Campylobacters were isolated from aborted bovine and porcine fetuses. Arcobacter spp. differ from Campylobacter spp. by their ability to grow at lower temperatures and in air. The genus Arcobacter comprises six species. Arcobacter nitrofigilis, Arcobacter halophilus and Arcobacter sulfidicus are environmental-related species. No association with human or animal infection has been reported. The other species, Arcobacter butzleri,Arcobacter...

  14. Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey.

    Science.gov (United States)

    Nam, Ki-Chang; Cordray, Joseph; Ahn, Dong U

    2004-03-24

    Although a dynamic headspace/gas chromatography-mass spectrometry (DH/GC-MS) method is an effective tool for determining volatiles of irradiated turkey meat, the profile of volatiles may be changeable depending upon the availability of oxygen in the sample vial and sample holding time before purge. The objective of this study was to evaluate the effects of helium flushing and sample holding time before purge on the volatiles profiles of irradiated raw and cooked turkey breast meat. Vacuum-packaged turkey breasts were irradiated at 2.5 kGy, and the volatiles of irradiated raw and cooked samples were analyzed using a DH/GC-MS with different holding times up to 280 min. The amounts of dimethyl disulfide and dimethyl trisulfide decreased as sample holding time in an autosampler (4 degrees C) before purge increased, whereas those of aldehdyes increased as holding time increased due to lipid oxidation. Helium flush of sample vials before sample loading on an autosampler retarded lipid oxidation and minimized the changes of sulfur volatiles in raw meat but was not enough to prevent oxidative changes in cooked meat. Although DH/GC-MS is a convenient method for automatic analysis of volatiles in meat samples, the number of samples that can be loaded in an autosampler at a time should be limited within the range that can permit reasonable repeatabilities for target volatile compounds.

  15. INFLUENCE OF AUTOLYTIC TRANSFORMATIONS ON ELECTROPHYSICAL PROPERTIES OF GOAT MEAT

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Functional foods represented an important element of a balanced, healthy diet. They play an important role in improving the structure of the diet of the population, are a means of prevention, correction and prevention of early transition premorbid conditions and various diseases. Meat and meat products based on it can be considered as a promising raw material for functional foods. Goat has certain dietary properties and can be used in manufacturing, but the production of high-grade products from goat meat, capable of long-term storage is not well developed. The chemical composition of the new raw meat - goat meat, on the example of the longissimus muscle of back is rich in protein, moisture, ash, and low-fat compared with other types of raw meat, which lets you create based on goat meat sector wide functional meat products. Therefore investigated the possibility of using goat meat in the production technology of functional foods. Showing the prospects for the development of goat in Russia. Investigated character of autolysis goat meat electro-physical methods and histological analysis. In the process of autolysis of goat meat are changing the electrical properties of raw meat, which are correlated with the morphological characteristics. Basic autolytic changes occurring in muscle tissue in the early stages of ripening, were reduced to a small extent the political process involving varying degrees of muscle structure in the early stages. In the later stages of maturation revealed changing widespread. Revealed that autolysis has characteristic periods and develops within 12 hours, further changes are irreversible. Shows the change in pH, carbohydrate fractions in the longissimus muscle of back goat. Results of the study of dynamics of change in pH, carbohydrate fractions in the longissimus muscle of back goat show compliance with the laws of classical autolysis noted in other sources, but differ in the time period. Defined stages of autolysis in

  16. THE USE OF MARINATION TECHNIQUE IN POULTRY MEAT PROCESSING

    Directory of Open Access Journals (Sweden)

    Haluk ERGEZER

    2004-02-01

    Full Text Available Marination is the widespread meat processing technique to improve quality, stability and yield of the poultry meats that submitted to raw consumption in the present time. In marination technique, immersion, tumbling and different injection methods may be applied, and the main ingredients are salt, acidic or basic phosphates, seasonings and some aroma materials. The important factors on final product quality are the raw meat composition, the use of electrical stimulation and composition of ingredients.

  17. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  18. Antimicrobial drug resistance of Salmonella isolates from meat and humans, Denmark

    DEFF Research Database (Denmark)

    Skov, Marianne; Andersen, Jens Strodl; Aabo, Søren

    2007-01-01

    We compared 8,144 Salmonella isolates collected from meat imported to or produced in Denmark, as well as from Danish patients. Isolates from imported meat showed a higher rate of antimicrobial drug resistance, including multidrug resistance, than did isolates from domestic meat. Isolates from hum...

  19. CONCENTRATION OF CADMIUM IN MEAT AND SELECTED MEATS PRODUCTS

    Directory of Open Access Journals (Sweden)

    Anetta Lukáčová

    2015-02-01

    Full Text Available The cadmium concentrations depend on the environmental conditions and food production methods. The monitoring of cadmium concentration in meat is important for human health. The concentrations of cadmium in meat and meat products collected from central Slovakia, in the central Europe region and from different countries of West Europe were assessed using by AA spectrometer with graphite furnace (PerkinElmer AAnalyst 80, MA, USA. Within starting materials we detected the highest values of cadmium in beef from foreign production (0.1101 ppm, followed by pork from foreign production (0.0901 ppm in Lovecka salama and pork thigh (0.0523 ppm in selected ham. In Lovecka salami we were found the highest concentration of cadmium in final samples from foreign starting materials, followed by homogenized samples from foreign starting materials, final samples from domestic starting materials and homogenized samples from domestic starting materials (0.3728, 0.3549, 0.2387, 0.2112 ppm, respectively. The highest concentration of cadmium in selected ham were found in final products from foreign starting materials, homogenized samples from foreign starting materials, final products from domestic starting materials and homogenized samples from domestic starting materials (0.1453, 0.1382,0.0810, 0.0734 ppm, respectively. The obtained results suggested that the concentrations of cadmium are higher in homogenized samples and final products in Lovecka salami and selected ham in comparison with to starting materials. Technological process of meat processing can create a potential source of heavy metals in final products.

  20. Use of Probiotics in Fermented Meat Products

    Directory of Open Access Journals (Sweden)

    Recep Palamutoğlu

    2014-05-01

    Full Text Available In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

  1. PRODUCTION AND SUPPLY BALANCE OF POULTRY MEAT IN CROATIA

    Directory of Open Access Journals (Sweden)

    Ivo Grgić

    2015-06-01

    Full Text Available Poultry meat is an important protein source in the human consumption. The main factors that have a positive effect on the development of the poultry industry are short production cycle, relatively low cost and the lack of religious restrictions on consumption. Chicken meat has the biggest share in the structure of poultry meat. The paper objective was to calculate the level of self-sufficiency degree in poultry meat in Croatia in the period from 2000 to 2012 and the degree of self-sufficiency in 2016 based on the results obtained. The method of balancing was used for calculation of self-sufficiency degree. The degree of self-sufficiency in the production of poultry meat in Croatia is higher than in other types of meat being between 80 and 90%. However, further decrease is expected and in 2016 domestic production would meet 81.17% of the domestic needs.

  2. The Meat Dogma Project: Exploring Nitrogen Mitigation in Denmark

    DEFF Research Database (Denmark)

    Andersen, Sandy; Graversgaard, Morten

    2017-01-01

    Reduction of meat consumption in the modern West is often stymied by a meat-dominated tradition. While many people today are aware of the importance of reducing our carbon footprint, far fewer understand the harmful effects of nitrogen (N) pollution, or how large an impact the production...... and consumption of meat has in this issue. Publication of relevant studies, strategies and discussions is needed. Our research analyzes both methodologies and social themes which are pertinent for developing custom-based strategies aimed at reducing the current level of meat usage in Denmark, a country...... with a high production meat industry and heavy meat consumption per capita. Along with our qualitative research, we are utilizing quantitative calculations of N-Footprint size in terms of food consumption. We conclude by discussing certain strategies which with broader implementation could result in a more...

  3. Multispectral Imaging of Meat Quality - Color and Texture

    DEFF Research Database (Denmark)

    Trinderup, Camilla Himmelstrup

    of meat quality parameters, especially with regards to meat color and texture. Several image modalities have been applied, all considering multi- or hyper spectral imaging. The work demonstrates the use of computer vision systems for meat color measurements. The color is assessed by suitable...... transformations to the CIELAB color space, the common color space within food science. The results show that meat color assessment with a multispectral imaging is a great alternative to the traditional colorimeter, i.e. the vision system meets some of the limitations that the colorimeter possesses. To mention one......, it is possible to assess color of very complicated structures, such as salamis, with a vision system. More importantly though, the vision system embraces the complicated scattering properties of meat. The images can also lead to other analyses, e.g. image texture analysis relating to the structure of the meat...

  4. Evaluation of ISO 6579 and FDA-BAM methods to complement real-time polymerase chain reaction for the detection of Salmonella in naturally contaminated poultry meat and red meat.

    Science.gov (United States)

    Eyigor, Aysegul; Temelli, Seran; Carli, Kamil Tayfun

    2010-08-01

    In this study, we evaluated the Salmonella detection capability and compatibility of a LightCycler polymerase chain reaction (LC PCR) system with two bacteriological methods, United States Food and Drug Administration's Bacteriological Analytical Manual Chapter 5: Salmonella (FDA) and International Organization for Standardization Method 6579 (ISO). The aim was to determine which bacteriological method would support LC PCR for testing naturally contaminated poultry and red meat samples with Salmonella. Twenty three (50.0%) and 24 (52.2%) out of 46 chicken meat samples were positive for Salmonella by the FDA and ISO methods, respectively. Five of the 15 (33.3%) turkey meat samples were found to harbor Salmonella by both bacteriological methods. None of the red meat samples were positive for Salmonella using the FDA method. There was one red meat sample (3.3%) positive for Salmonella using ISO method. LC PCR results indicated that 23 (50.0%) and 31 (67.4%) of the DNA templates obtained from the 46 preenriched chicken meat FDA and ISO samples were positive for Salmonella. Salmonella detection rate from turkey meat samples by ISO LC PCR was 6.7%, whereas no detection was observed by FDA LC PCR. FDA LC PCR detection rate in red meat samples was 23.3%, whereas the ISO LC PCR was 43.3%. Relative accuracy rates of ISO LC PCR and FDA LC PCR were 67.4%, 60.0%, 53.3% and 56.5%, 66.7%, 76.7% for chicken, turkey, and red meats, respectively. We presume that the low relative accuracy problem, which can be related to the use of FDA and ISO preenrichments for template preparations in the PCRs, can be overcome by the use of primary enrichments of both FDA and ISO bacteriologies.

  5. LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING

    Directory of Open Access Journals (Sweden)

    Josef Kameník

    2016-01-01

    Full Text Available Abstract Lactic acid bacteria (LAB play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall in pH. The role of LAB in fresh meat spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage conditions and can release odor-impact molecules. On the other hand they can provide favorable antagonistic activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products.

  6. Impact of NAFTA on the Preference for Meat Consumption in USA: An Inverse Demand System Approach

    Directory of Open Access Journals (Sweden)

    Sooriyakumar Krishnapillai

    2012-01-01

    Full Text Available This study examines the impacts of NAFTA on meat demand and develops an inverse demand system model for meat to analyze price and scale flexibility. The inverse demand system model for meat products suggests that, in average, NAFTA had negative impact on the preference for beef consumption. The availability of low quality beef and the concern over infectious disease through the imported beef might be the reasons for this decline on the preference for beef consumption. Results show that all meats are substitutes to each other and proportionate increase in all meats reduce the price for meats.

  7. Study on Influence of Different Types of Meat on the Quality of Meat Products

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

  8. Meat-based enteral nutrition

    Science.gov (United States)

    Derevitskay, O. K.; Dydykin, A. S.

    2017-09-01

    Enteral nutrition is widely used in hospitals as a means of nutritional support and therapy for different diseases. Enteral nutrition must fulfil the energy needs of the body, be balanced by the nutrient composition and meet patient’s nutritional needs. Meat is a source of full-value animal protein, vitamins and minerals. On the basis of this research, recipes and technology for a meat-based enteral nutrition product were developed. The product is a ready-to-eat sterilised mixture in the form of a liquid homogeneous mass, which is of full value in terms of composition and enriched with vitamins and minerals, consists of particles with a size of not more than 0.3 mm and has the modified fat composition and rheological characteristics that are necessary for passage through enteral feeding tubes. The study presents experimental data on the content of the main macro- and micro-nutrients in the developed product. The new product is characterised by a balanced fatty acid composition, which plays an important role in correction of lipid metabolism disorders and protein-energy deficiency, and it is capable of satisfying patients’ daily requirements for vitamins and the main macro- and microelements when consuming 1500-2000 ml. Meat-based enteral nutrition can be used in diets as a standard mixture for effective correction of the energy and anabolic requirements of the body and support of the nutritional status of patients, including those with operated stomach syndrome.

  9. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...... pork products are also characterized as high fat products containing more than 10 g fat per 100 g. In this context, the Danish meat industry puts a lot of effort into developing meat products with a healthier nutritional profile. Thus, it is relevant to provide scientific evidence of the satiating...... effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high...

  10. Study on the Competitiveness of the Romanian Meat Processing Industry

    Directory of Open Access Journals (Sweden)

    Silvius Stanciu

    2015-11-01

    Full Text Available Meat processing represents a strategic sector that can significantly contribute to local food industry competitiveness and national food security. The generous natural resources available to Romania and the tradition in animal husbandry can provide adequate raw materials for the processing industry in order to cover domestic consumption needs and obtain substantial revenues by export. Currently, Romanian meat market is dependent on the imports of meat, as carcasses or processed products. There have been mainly live animals or semi-finished products which are exported, fact which led to an imbalance of trade and to low revenues for the domestic meat industry. This article proposes an analysis of the local meat processing industry in terms of production, consumption and trade transactions, assessed in the international context of the meat market. The study indicates that in the last few years, Romania has recorded significant progress in the meat processing and production domain; nevertheless, the financial performance of the local companies is inferior to that of the EU companies. Except the poultry meat and mutton sectors, in which the export value exceeds imports, the other sectors show a deficit, the domestic demand not being covered. The low concentration degree of the companies from the meat processing industry show a continued market fragmentation and a growth potential for the existing companies.

  11. Energy Security and Turkey

    Science.gov (United States)

    2008-12-01

    Russia - Ukraine Gas Crisis,” Center for Eurasian Strategis Studies ( ASAM ), Ankara, Turkey, April 21, 2008, www.asam.org.tr/temp/temp111.doc...Necdet Pamir. “Energy in Security and the Most Recent Lesson: The Russia - Ukraine Gas Crisis,” Center for Eurasian Strategis Studies ( ASAM ), Ankara...Crisis,” Center for Eurasian Strategis Studies ( ASAM ), Ankara, Turkey, April 21, 2008, www.asam.org.tr/temp/temp111.doc (accessed May 21, 2008). 53

  12. Tourist ships on the Danube as an opportunity for export of meat and meat products

    OpenAIRE

    Tešanović Dragan; Vuksanović Nikola; Kalenjuk Bojana; Portić Milijanko

    2015-01-01

    Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of ...

  13. EDUCATIONAL RELATIONSHIP BETWEEN TURKEY AND AUSTRIA

    Directory of Open Access Journals (Sweden)

    Necati DEMİR

    2011-12-01

    Full Text Available Relationship between Turkey (Ottoman Empire and Austria started nearly 500 years ago. Towards the end of the Ottoman Empire the educational relationship began to concentrate. After 1850, Austrian scientists and teachers have made valuable services at educational institutions for Ottoman Empire. When archival documents had evaluated, it was understood that some of Ottoman citizens had completed their education at Austrian schools. As far as we know, Austrian teachers and clergy in Ottoman lands established fifteen schools especially in the 20th beginning of the century. The most well-established educational institutions of the Austrian School has been preparing to celebrate 130th anniversary in 2012. Other schools closed over time is understood. Austria and Turkey signed "Friendship Treaty" on 10 December 1923 in Ankara. This treaty is important in terms of the first treaty of the Republic of Turkey after Lausanne. Dozens of Austrian scientists and teachers from the first year of the Republic, came to Turkey, and have made services in various educational institutions. This development is too important for Republic of Turkey. Paul Wittek a scientist studied on Turkish language, history and culture, and other scientists specializing in the fields of architecture, such as Clemens Holzmeister makes this development more important for us. Since 1964, labor migration began to Austria from Turkey. The number of Turks in Austria, close to 220.000 due to migration of workers today. Recently, about 30.000 Turkish children living abroad has received their education with so many difficulties. Turkish children studying in Austria has been waiting an agreement between two countries for solutions.

  14. Tourist ships on the Danube as an opportunity for export of meat and meat products

    Directory of Open Access Journals (Sweden)

    Tešanović Dragan

    2015-01-01

    Full Text Available Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to 'Grand Circle Corporation' in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company 'Grand Circle Cruise Line' and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each of the eight companies with their 54 ships which operate tourist cruises on the Danube is taken into account. The data have been systematized, analysed and presented statistically in tables and graphs.

  15. Cultural Tourism Tours and Main Routes Towards Turkey

    Directory of Open Access Journals (Sweden)

    Veysi GÜNAL

    2009-06-01

    Full Text Available Today, the tourism has become a important industry. Certainly, the most important international actors af this industry are tour operators. The tour operators which realize about 75 percent of the total tourism activity to Turkey have taken a very important mission from the point of Turkey tourism. The, Germany, Netherlands, England and USA tour operators, which have made the important part of the tours to our country, have also an important position in organizating cultural tour. When the cultural tours, which have been planned to Turkey by this countries, have been studied it is seen that these tours have containied more mass tourism areas or near areas of these region. It can be said that Turkey’s not marketing its tourism correctly has be effective in this subject. With this research, it has been studied how the cultural attractions in Turkey have been perceived, consumed and marketed by abroad tour operators.

  16. QUANTITATIVE STUDY OF THE WORLD MARKET OF MEAT

    Directory of Open Access Journals (Sweden)

    Elena COFAS

    2013-01-01

    Full Text Available This study presents the evolution of global market of meat in 2007-2011 and has been possible because the authors used an important set of indicators, namely: livestock, achieved production, imports, exports, trade balance, price etc. The data used in this work was provided by the following institutions accredited for collecting and processing statistical data: National Institute of Statistics, EUROSTAT, FAOSTAT, FAPRI and USDA. The analysis global market of meat is primarily a quantitative analysis. In the period which is analysed, the demand, the production, the imports, the exports and the prices have evolved differently, especially meat categories, so all these indicators have influenced global market of meat. In mainly, the meat consumption is influenced by the pattern of food consumption and price level. In the future, expect a increase prices, which is based on increasing production costs. Therefore, first it is necessary to adopt measures to support the farmers.

  17. Development of pathology in Turkey

    Directory of Open Access Journals (Sweden)

    Gökhan GEDİKOĞLU

    2007-05-01

    Full Text Available Autospy is an important tool for the development of pathology as a science. In western civilisation dissection of human body became widespread with Renaissance, in contrast in the Ottoman Empire first dissection was not performed until the 19th century. Mustafa Behçet Efendi, head physician of the Empire, was one of the Ottoman physician who suggested the importance of dissection in the medical education. The first dissection was however performed by Charles Ambroise Bernard, a foreign physician who had been invited to help establishing a new medical school; “Mekteb-i Tıbbiye-i Adliye-i Şâhâne”, in 1843. The first modern medical schools called “Tıphane” and “Cerrahhane-i Amire” which were founded in 1827, did not have pathology courses. Pathology courses began in “Mekteb-i Tıbbiye-i Adliyei Şâhâne”. Dr. Hamdi Suat (Aknar, educated in anatomic pathology in Germany, was the first pathologist who established the modern pathology in Turkey in “İstanbul Darülfünun” medical school. In 1933 “Darülfünün” was closed and İstanbul University was built and the “University Reform Commission” invited many scientists escaping from Nazi government to study in İstanbul University. Dr. Philipp Schwartz had an important role both in the invitation of these scientists and establishment of the pathology department in İstanbul University. Practical courses were increased, clinicopathologic courses were organized for the first time and a lot of autopsies were performed, as high as 1000 autopsy per year, by Dr. Philipp Schwartz. More progress has takes place in Turkey over the years since pathology was first established. Today Turkey has many pathology departments which keep up with the worldwide advances in the field.

  18. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

    Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

  19. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  20. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

    Science.gov (United States)

    Montowska, Magdalena; Alexander, Morgan R; Tucker, Gregory A; Barrett, David A

    2015-11-15

    We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach.

  1. NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD

    Directory of Open Access Journals (Sweden)

    I. V. Kaltovich

    2016-01-01

    Full Text Available New meat products with immunomodulatory effect creation method reflecting differential characteristics of technological stages of manufacture of those types of meat products, including issues on the selection of primary and secondary raw materials, guidelines for development of formulations and production technologies, legislative requirements towards its labeling, etc, has been developed for the first time. A list of prospective meat raw materials for the manufacture of products with immunomodulatory effect was established: beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content of protein (14,3– 21,7%, low content of fat (1,2–16,1%, excluding pork (33,3%, high levels of minimum amino-acid score (90,0–104,0%, protein quality indicator(0,91–1,64, essential amino acid index (1,16-1,25, coefficient of utility of amino acid content (0,72–0,86 and close to optimum fatty acid content, and also contain a great number of vitamins and minerals which play a significant role for immunity improvement. It was determined that the following functional ingredients are recommended to use: amino acids (valine, leucine, isoleucine, methionine, threonine, arginine, tryptophan, lysine, histidin, phenylalanyl, vitamins and provitamins (C,E, beta-carotene, B vitamins(Bc, B12, PP, etc., P(bioflavonoid complex, H, K, minerals (calcium, magnesium, iron, cuprum, zinc, manganese, selenium, polyunsaturated fatty acids omega-3 and omega-6, pseudo-vitamins (L-carnitin, coenzyme Q10, polysaccharides and peptides naturally occurring(squalen, B-Carotene, ginger, shiitake mushrooms, probiotics and prebiotics, glutathione, indole and lycopienes, bioflavonoids, L-arginine, N-acetylcysteine, gel from seaweed «Lamifaren». The use of the developed meat products with immunomodulatory effect creation method by process engineers of meat processing factories will allow them to form a single scientifically grounded approach during the

  2. Pure meat – public perceptions of risk reduction strategies in meat production

    DEFF Research Database (Denmark)

    Korzen, Sara Marie; Sandøe, Peter; Lassen, Jesper

    2011-01-01

    of risk reduction strategy in meat production, with the aim of distinguishing between forms of risk reduction in terms of their acceptability. The paper reports the result of a focus-group study. Six focus groups with Danish citizens (N: 5–9) were conducted during May 2006. The design of the groups took...... to the participants’ picture of meat production. It is also important that the strategy does not alter the quality of the end-product (meat) in an unfavourable way. The implications of the results and the inherent dilemma for meat safety policy formation are discussed.......Experience has shown that both the assessment and implementation of new technologies in food production are challenged by negative assessments of the technologies by the public. This article seeks to deepen our understanding of the concerns that may underlie negative attitudes to various kinds...

  3. Crab Meat with Potherb Mustard

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Eight fresh crab. 75 grams of potherb mustard, two egg whites, scallions, ginger and cooking wine. Salt to the taste. Directions: 1. Slice and deep fry the potherb mustard till crisp. Place fried mustard on plate. 2. Steam the crab and remove meat. Stir fry meat with scallions, ginger, cooking wine and salt, Return meat to crab shells. 3. Beat egg white until stiff. Cover the crab meat with mixture and garnish. Steam meat for a few minutes. 4. Place the crab shells on fried mustard and serve. This attractive red and white dish features delicious crab meat with savory crisp mustard leaves.

  4. Geography, GIS and Employability in Turkey

    Science.gov (United States)

    Seremet, Mehmet; Chalkley, Brian

    2016-01-01

    Although higher education in Turkey does not have especially well-advanced systems and resources for addressing graduate employability, two developments are making it particularly important for Turkish geography departments to give increased priority to this agenda. One is the country's new Higher Education Qualifications Framework and the other…

  5. Social Studies Education in Turkey and Islam

    Science.gov (United States)

    Tonga, Deniz

    2016-01-01

    Religion is one of the important factors that affect the human life. The concept of religion has a significant place within the scope of social studies education. Religion is a concept closely related to citizenship and value educations. As for the studies conducted in the field of social studies in Turkey, there have been few studies on Islam.…

  6. Vocational and Technical Education Reform in Turkey

    Science.gov (United States)

    Kilic, Abdurrahman

    2006-01-01

    Turkey is a country where individual rights and freedom of people are improving. It is known that a free market economy is in its infancy. There is a strong relationship between developed human resources and the production sector. In this sense, vocational and technical education is very important. It cannot be said that the efforts for…

  7. Links between global meat trade and organic river pollution

    Science.gov (United States)

    Wen, Yingrong; Schoups, Gerrit; van de Giesen, Nick

    2017-04-01

    Rising demand of meat boosts livestock farming intensification. Due to international meat trade, the environmental costs of production are becoming increasingly separated from where the meat is consumed. However, little is known about the impact of trade on the environment for both importers and exporters. Combining multi-scale (national, regional and gridded) data, we present a new method to quantify the impacts of international meat trade on global river organic pollution. We computed spatially distributed organic pollution in global river networks with and without meat trade, where the without-trade scenario assumes that meat imports are replaced by local production. Our analysis indicates high potential savings of livestock population and pollutants production at the global scale due to the international meat trade. The spatially detailed analysis shows that current trade contributes to organic pollution reductions in meat importing regions, especially in rich nations. The deterioration of river water quality, especially in developing regions, points to an urgent need for affordable infrastructure and technology development and wastewater solutions.

  8. Meat and meat products as a source of bioactive peptides

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

    Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

  9. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

    OpenAIRE

    Alahakoon, Amali U.; Jo, Cheorun; Jayasena, Dinesh D.

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religi...

  11. PCR methods in meat species identification as a tool for the verification of regional and traditional meat products

    Directory of Open Access Journals (Sweden)

    Anita Spychaj

    2009-06-01

    Full Text Available In the times of industrial food production, regional and traditional food articles provide an attractive alternative for people looking for unforgettable sensory impressions. Regional or traditional food, commonly recognized as palatable and healthy, is also, for many consumers, a unique, sentimental journey back to tastes from childhood times. A gradual increase of demand for this type of food articles as well as relatively high prices of these products may generate among unscrupulous food manufacturers a number of improper production practices, e.g. replacement of a more expensive meat by a less expensive alternative. Species composition of meat products can be verified using chromatographic, immunological, electrophoretic, or genetic methods. One of the genetic methods applied in examining the authenticity of food composition, including meat and its products, is the polymerase chain reaction (PCR. This paper presents the most important techniques utilizing this technology to identify the origin of specific meat components constituting part of regional or traditional food articles. It was demonstrated that PCR techniques, in combination with species-specific primers, PCR- -RFLP, PCR-SSCP and real-time PCR, allow identification of meat species occurring independently or in mixtures with other meat species as well as meat subjected to thermal treatment or other technological processes in the course of industrial production. The only exception is the PCR-RAPD method that fails to identify meat species in the case of strong DNA degradation or in complex meat mixtures.

  12. Defense Industry Clusters in Turkey

    Directory of Open Access Journals (Sweden)

    Kadir Alpaslan Demir

    2016-06-01

    Full Text Available All countries strive for a capable national defense supported by a strong national defense industry. Supporting national defense with imported defense systems has many limitations and risks because the terms of arms trade agreements between countries may easily be influenced by the political climate of the signatories. As a result, establishing an independent national defense requires a strong national defense industry. Furthermore, exporting defense systems may be an important source of national income. National defense industries mostly consist of large-scale defense firms that have the resources required for big defense contracts. However, small to medium enterprises (SMEs do not have the necessary resources, therefore they are at a disadvantage. To overcome this handicap and be part of the business, defense industry clusters mostly consisting of SMEs are being established. Provided that there is good national planning and support in this area, defense clusters consisting of SMEs may play a significant role in industry. SMEs have a chance to offer specialized services, special or customized products when needed. As a result, large defense firms subcontract certain portions of defense projects to SMEs. Since 2010, Turkey has shown signs of continuous improvement in defense industry clustering. In parallel with these developments, this study discusses the importance of clustering in the defense industry, briefly presents the state of the Turkish defense industry as highlighted by national statistics, and presents the current status of defense clusters in Turkey. The novelty of this article consists in its assessment of Turkish defense clusters.

  13. Understanding Urban Regeneration in Turkey

    Science.gov (United States)

    Candas, E.; Flacke, J.; Yomralioglu, T.

    2016-06-01

    In Turkey, rapid population growth, informal settlements, and buildings and infrastructures vulnerable to natural hazards are seen as the most important problems of cities. Particularly disaster risk cannot be disregarded, as large parts of various cities are facing risks from earthquakes, floods and landslides and have experienced loss of lives in the recent past. Urban regeneration is an important planning tool implemented by local and central governments in order to reduce to disaster risk and to design livable environments for the citizens. The Law on the Regeneration of Areas under Disaster Risk, commonly known as the Urban Regeneration Law, was enacted in 2012 (Law No.6306, May 2012). The regulation on Implementation of Law No. 6306 explains the fundamental steps of the urban regeneration process. The relevant institutions furnished with various authorities such as expropriation, confiscation and changing the type and place of your property which makes urban regeneration projects very important in terms of property rights. Therefore, urban regeneration projects have to be transparent, comprehensible and acceptable for all actors in the projects. In order to understand the urban regeneration process, the legislation and projects of different municipalities in Istanbul have been analyzed. While some steps of it are spatial data demanding, others relate to land values. In this paper an overview of the urban regeneration history and activities in Turkey is given. Fundamental steps of the urban regeneration process are defined, and particularly spatial-data demanding steps are identified.

  14. Ethnic meat products of Kashmiri wazwan: a review

    Directory of Open Access Journals (Sweden)

    Sajad A. Rather

    2016-12-01

    Full Text Available Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture. It comprises from seven to 36 dishes of mutton or beef, chicken, fruits, and vegetables. The important ethnic meat products of wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba. The ethnic meat products of Kashmiri wazwan are popular because of their appealing flavor, texture, and palatability characteristics. However, traditional knowledge of these ethnic meat products in other aspects is not carefully documented. As the demand for ethnic/heritage meat products is ever-growing because of rapid urbanization and industrialization, substantial efforts need to be made to meet such increasing requirements. In addition, because of their popularity, there is a vast potential to introduce them at the national level and promote their export. This review aims to describe processing, quality characteristics, underlying problems, and approaches for the development of some important ethnic meat products of Kashmiri wazwan.

  15. ECONOMIC RELATIONS BETWEEN REPUBLIC OF MOLDOVA AND TURKEY

    Directory of Open Access Journals (Sweden)

    Bestenigar KARA

    2015-07-01

    Full Text Available The topic of article is bilateral economical and foreign trade relations between Turkey, which has started to apply outward-oriented economic policies since globalization and Moldova, which has done market transition after breaking up with the Soviet Union. Within this frame, the subject of article has been searched in depth as follows: general overview of Turkey’s economic relations, overall picture of Moldovan-Turkish relations, short exposition of Moldovan economy and bilateral economic and foreign trade relations of Moldova and Turkey. The topic of article is a current issue. Because Moldova, which is closed to Turkey in terms of geography, culture and history always has been an attractive country politico-economically for Turkey since its independence. Bilateral economic relations starting with shuttle trade have formalized and further developed and Turkey became as one of top ten biggest economic and trade partner of Moldova. On this basis, the aim of study is to elucidate foreign trade of Turkey with Moldova and to compare performances of Turkey by years and by other countries, which have remarkable domination in Moldovan market. Within this scope, bilateral trade volume of Moldova and Turkey has increased year by year considering the past decade, which makes Turkey as the 7th largest import and 8th export partner of Moldova. Turkey aims to be one of the first three biggest economic partner of Moldova after entry into force of Free Trade Agreement (FTA, which was signed by both countries in 2014 to increase foreign trade volume up to 1 billion US dollars.

  16. THE END OF IMF - TURKEY RELATIONSHIP

    Directory of Open Access Journals (Sweden)

    ZUNGUN DENIZ

    2013-07-01

    Full Text Available Abstract: IMF has been created to make international cooperation on financial matters stronger and for solving the problems of balance of payment. However, the IMF formed policies in order to solve problems of balance of payment till the 1980s, expanded its effectiveness much more by controlling the structural adjustment programs after the 1980s, and undertook the role as an international lender of last resort on crises caused by globalization trends. In developing nations, foreign and domestic deficit occurred due to infrastructural causes that have created economic instabilities portrayed through inflation and unemployment. Especially foreign debt problems sourced by the foreign trade deficit transformed into an economic crisis for these countries. Many countries affected by such economic crisis applied to IMF and its Stabilization Program with the aim of providing economic stability in the hopes of recovering. The important thing here to point out is that the economic programs used by countries during their economic crisis are supported by the IMF in reality. In this situation Mexico and Argentina can be given as a good example. IMF has undertaken the same mission in Turkey with seven stabilization programs put in practice and nineteen Stand-By Arrangements between them. But IMF has failed many times in Turkey just like in many developing countries. This is because IMF did not take into consideration economic and social structure of countries in stabilization programs put in practice. Today, Turkey has reached to an important point from the way of its relationship with IMF; more clearly, Turkey is determined to achieve its future without IMF. Turkey-IMF relationship in the framework of stand-by agreements in the past half century of our economic and political history has come to an ending point. After a period of 51 years of intense relations, Turkey decided to determine its calculations of credit limit by the way of advantages and

  17. Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids.

    Science.gov (United States)

    Lee, S; Faustman, C; Djordjevic, D; Faraji, H; Decker, E A

    2006-01-01

    The effects of an n-3 oil emulsion, with and without added antioxidants, on lipid oxidation in n-3 polyunsaturated fatty acid (PUFA)-fortified meat products were studied. An emulsion of n-3 PUFAs was prepared (25% algal oil, 2.5% whey protein isolates, 10mM sodium citrate, 0.2% potassium sorbate, 500ppm of 70% mixed tocopherols, 100μM EDTA, pH 3, pasteurized at 75°C for 30min) and incorporated into fresh ground turkey, and fresh pork sausage (20% fat) to achieve a concentration of 500mg n-3 PUFA/110g meat. An antioxidant combination containing rosemary (0.2% w/w; radical quencher), citrate (0.5% w/w; sequestrant) and erythorbate (1g/kg product; reductant) was prepared and incorporated into ground turkey patties (5cm dia, 1.5cm thick) or fresh pork sausages (5cm dia, 1.5cm thick). Meat products were stored at 4°C or -18°C and analyzed for color (L*, a*, b* values), lipid oxidation (TBARS and lipid hydroperoxides) and n-3 PUFA profile. a* Values of refrigerated ground turkey patties decreased with storage, and an antioxidant combination effect was observed after 4 days (Psausages at 4°C, control+antioxidant (CON+ANTI), and n-3+antioxidant (n-3+ANTI) groups showed greater a* values than controls (CON) indicating that the antioxidant combination stabilized meat color. TBARS and lipid hydroperoxides of both n-3 PUFA-enhanced meat products increased with storage (P0.05). These results provide support for including antioxidant protection in n-3 PUFA fortified meat products.

  18. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.

  19. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    ABSTRACT Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants’ opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour. PMID:28469547

  20. Pattern of microbial contamination of meat during meat display at the Bodija meat market, Ibadan, Nigeria

    Directory of Open Access Journals (Sweden)

    A. E. J. Awosanya

    2011-07-01

    Full Text Available The pattern of microbial contamination of meat carcasses on display on wooden tables over a period of 90 minutes at the Bodija meat market was studied. This is to understudy the role of meat display methods on meat contamination. Swab samples were taken from four wooden meat display tables and meat carcasses on them at intervals of 30 minutes for a period of 1 hour 30 minutes and cultured on nutrient agar and Macconkey agar to determine the total aerobic counts (TAC and coliform counts (TCC over time. The result showed that the mean log TAC and TCC increased significantly (P<0.05 on the wooden meat display tables by 0.11 and 0.30 log CFU/cm2respectively and on the meat carcasses by 0.29 log CFU/cm2 each over the 1 hour 30 minutes period. There is a direct relationship (r = + 1 in the pattern of microbial growth (TAC and TCC on the wooden meat display tables and meat carcasses on display with time. This is suggestive of a common extraneous source of contamination of both the meat display tables and meat displayed on them. It is therefore recommended that meat carcasses should be hygienically displayed by preventing direct exposure to air and other environmental conditions so as to minimize contamination.

  1. Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry.

    Science.gov (United States)

    Montowska, Magdalena; Pospiech, Edward

    2012-09-01

    Investigation of protein changes as well as authentication of meat is particularly difficult in processed meat products due to their different composition, complexity and very often inhomogeneity. The aim of this study was to check if the inter-species differences in the expression of myosin light chain (MLC) isoforms observed in raw meat were retained in meat products. MLCs from mixtures of minced meat (16 variants), frankfurters and sausages (15 products) made from cattle, pig, chicken, turkey, duck and goose were analysed by 2DE. Species-specific patterns of MLC isoforms were observed in all the mixtures and processed meat products. Relatively small degradation was observed in the MLCs after processing. Image analysis enabled species identification of the meat in all samples when the content of meat of one species was not lower than 10%. However, it was impossible to differentiate between all the six species under investigation on the basis of individual isoform. It was possible when the combination of all the three isoforms (myosin light chain 1 fast, myosin light chain 2 fast and myosin light chain 3 fast) was analysed. The results evidenced that MLCs have potential to be used as markers in authentication of meat products made from the analysed six species.

  2. Perspectives in production of functional meat products

    Science.gov (United States)

    Vasilev, D.; Glišić, M.; Janković, V.; Dimitrijević, M.; Karabasil, N.; Suvajdžić, B.; Teodorović, V.

    2017-09-01

    The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.

  3. Microbial challenges of poultry meat production

    NARCIS (Netherlands)

    Bolder, N.M.

    2007-01-01

    Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella and Campylobacter but, from commercial point of view, other spoilage bacteria also play a

  4. Microbial challenges of poultry meat production

    NARCIS (Netherlands)

    Bolder, N.M.

    2007-01-01

    Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella and Campylobacter but, from commercial point of view, other spoilage bacteria also play a ro

  5. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.

    Science.gov (United States)

    Possas, Arícia; Posada-Izquierdo, Guiomar D; Pérez-Rodríguez, Fernando; Valero, Antonio; García-Gimeno, Rosa M; Duarte, Marta C T

    2017-01-02

    Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural antimicrobial, thyme essential oil (TEO), on RTE turkey products in order to evaluate its effectiveness throughout the shelf life. To do so, the effect of four different formulations of cooked RTE turkey products on Salmonella Enteritidis behaviour was investigated. Products' slices were surface inoculated with S. Enteritidis (ca. 4 to 5logcfu/g), subsequently stored at 10 and 25°C and microbiologically analysed during 18 and 12days, respectively. Predictive microbiology models fitted to count data were used to evaluate microbial behaviour. Results showed that S. Enteritidis behaviour on RTE turkey products slices during storage was strongly dependent on temperature. The pathogen was able to grow on slices at all tested conditions during storage at 25°C and no statistical differences were detected (p>0.05) between growth parameters. At 10°C, different behaviour patterns were observed. The application of TEO led to higher Salmonella inactivation rates on a product exempt of chemical preservatives. The addition of this novel antimicrobial on meat products or its incorporation on meat active packaging systems as a part of hurdle technology could increase RTE turkey products safety while satisfying the demand of more natural foods.

  6. Plant extracts as natural antioxidants in meat and meat products.

    Science.gov (United States)

    Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

    2014-09-01

    Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. A longitudinal study of Campylobacter distribution in a turkey production chain

    Directory of Open Access Journals (Sweden)

    Hänninen Marja-Liisa

    2009-04-01

    Full Text Available Abstract Background Campylobacter is the most common cause of bacterial enteritis worldwide. Handling and eating of contaminated poultry meat has considered as one of the risk factors for human campylobacteriosis.Campylobacter contamination can occur at all stages of a poultry production cycle. The objective of this study was to determine the occurrence of Campylobacter during a complete turkey production cycle which lasts for 1,5 years of time. For detection of Campylobacter, a conventional culture method was compared with a PCR method. Campylobacter isolates from different types of samples have been identified to the species level by a multiplex PCR assay. Methods Samples (N = 456 were regularly collected from one turkey parent flock, the hatchery, six different commercial turkey farms and from 11 different stages at the slaughterhouse. For the detection of Campylobacter, a conventional culture and a PCR method were used. Campylobacter isolates (n = 143 were identified to species level by a multiplex PCR assay. Results No Campylobacter were detected in either the samples from the turkey parent flock or from hatchery samples using the culture method. PCR detected Campylobacter DNA in five faecal samples and one fluff and eggshell sample. Six flocks out of 12 commercial turkey flocks where found negative at the farm level but only two were negative at the slaughterhouse. Conclusion During the brooding period Campylobacter might have contact with the birds without spreading of the contamination within the flock. Contamination of working surfaces and equipment during slaughter of a Campylobacter positive turkey flock can persist and lead to possible contamination of negative flocks even after the end of the day's cleaning and desinfection. Reduction of contamination at farm by a high level of biosecurity control and hygiene may be one of the most efficient ways to reduce the amount of contaminated poultry meat in Finland. Due to the low numbers of

  8. A longitudinal study of Campylobacter distribution in a turkey production chain

    Science.gov (United States)

    Perko-Mäkelä, Päivikki; Isohanni, Pauliina; Katzav, Marianne; Lund, Marianne; Hänninen, Marja-Liisa; Lyhs, Ulrike

    2009-01-01

    Background Campylobacter is the most common cause of bacterial enteritis worldwide. Handling and eating of contaminated poultry meat has considered as one of the risk factors for human campylobacteriosis.Campylobacter contamination can occur at all stages of a poultry production cycle. The objective of this study was to determine the occurrence of Campylobacter during a complete turkey production cycle which lasts for 1,5 years of time. For detection of Campylobacter, a conventional culture method was compared with a PCR method. Campylobacter isolates from different types of samples have been identified to the species level by a multiplex PCR assay. Methods Samples (N = 456) were regularly collected from one turkey parent flock, the hatchery, six different commercial turkey farms and from 11 different stages at the slaughterhouse. For the detection of Campylobacter, a conventional culture and a PCR method were used. Campylobacter isolates (n = 143) were identified to species level by a multiplex PCR assay. Results No Campylobacter were detected in either the samples from the turkey parent flock or from hatchery samples using the culture method. PCR detected Campylobacter DNA in five faecal samples and one fluff and eggshell sample. Six flocks out of 12 commercial turkey flocks where found negative at the farm level but only two were negative at the slaughterhouse. Conclusion During the brooding period Campylobacter might have contact with the birds without spreading of the contamination within the flock. Contamination of working surfaces and equipment during slaughter of a Campylobacter positive turkey flock can persist and lead to possible contamination of negative flocks even after the end of the day's cleaning and desinfection. Reduction of contamination at farm by a high level of biosecurity control and hygiene may be one of the most efficient ways to reduce the amount of contaminated poultry meat in Finland. Due to the low numbers of Campylobacter in the

  9. Species determination - can we detect and quantify meat adulteration?

    DEFF Research Database (Denmark)

    Ballin, Nicolai Zederkopff; Vogensen, Finn Kvist; Karlsson, Anders H

    2009-01-01

    Proper labelling of meat products is important to help fair-trade, and to enable consumers to make informed choices. However, it has been shown that labelling of species, expressed as weight/weight (w/w), on meat product labels was incorrect in more than 20% of cases. Enforcement of labelling...... regulations requires reliable analytical methods. Analytical methods are often based on protein or DNA measurements, which are not directly comparable to labelled meat expressed as w/w. This review discusses a wide range of analytical methods with focus on their ability to quantify and their limits...... of detection (LOD). In particular, problems associated with a correlation from quantitative DNA based results to meat content (w/w) are discussed. The hope is to make researchers aware of the problems of expressing DNA results as meat content (w/w) in order to find better alternatives. One alternative...

  10. Meat, dairy, and cancer.

    Science.gov (United States)

    Abid, Zaynah; Cross, Amanda J; Sinha, Rashmi

    2014-07-01

    In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007.

  11. Sustainable meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    Satoru Shimokawa

    2015-01-01

    Sustainable meat consumption is critical to achieve a sustainable food system because meat products are among the most energy-intensive, ecological y burdensome, and ethical y concerned foods. This paper focuses on the case of China and discusses the dififculties and possibilities to achieve sustainable meat consumption in China by reviewing previous empirical studies and descriptive statistics, particularly considering consumers’ dietary transitions in quantity and quality fol owing China’s rapid economic growth. Given China’s sheer size of population and meat demand, the sustainable meat consumption in China is also a relevant topic in the global food system.

  12. Effect of Lower Protein Level in Feed on Production Performance of Zagorje Turkey

    Directory of Open Access Journals (Sweden)

    Stjepan Mužić

    2003-06-01

    Full Text Available Interest for production and marketing of Zagorje turkey in Croatia is rising. Traditional way of breeding Zagorje turkey is manifested through the variety of production and nutritional practices. Typical Croatian customer demands a carcass of Zagorje turkey that has a low weight, ranging between 2.5 . 3.5 kg and is pre-processed in the slaughterhouse. As the data on nutrition, breeding and production of light autochthonous turkey breeds, particularly, among them, Zagorje turkey, are insufficient; there is a need for research on the nutritional and technological aspects of free-range production of Zagorje turkey. In that direction we carried out the research of the effect of different protein level in the diet of turkey chicks up to 8 weeks of age to the final production performance and meat quality of Zagorje turkey slaughtered at the age of six months. Two control (68 ♂ and 68 ♀ and two experimental groups (68 ♂ and 68 ♀ of Zagorje turkeys were housed indoors for the first 8 weeks. After that period each group had access to a fenced pasture of 0.5 ha. Both experimental groups were fed a diet with 25 % less protein than the control groups during the first period of 8 weeks, while after this period all of the groups were fed equally until the end of month 6. At the end of production period, birds of both sexes of the experimental groups had a lower body weight that the control ones, but still within the suitable category for Croatian consumers, while males from the control groups were too heavy (6854 g. Feed conversion ratio (FCR over the whole experimental period both in the control and experimental groups ranged between 3.47-4.06 kg (concentrates only, without a pattern considering treatment or sex. In the same time, share of different parts of body in the carcass differed between treatments and sexes.

  13. Genome scan for meat quality traits in Nelore beef cattle.

    Science.gov (United States)

    Tizioto, P C; Decker, J E; Taylor, J F; Schnabel, R D; Mudadu, M A; Silva, F L; Mourão, G B; Coutinho, L L; Tholon, P; Sonstegard, T S; Rosa, A N; Alencar, M M; Tullio, R R; Medeiros, S R; Nassu, R T; Feijó, G L D; Silva, L O C; Torres, R A; Siqueira, F; Higa, R H; Regitano, L C A

    2013-11-01

    Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for Warner-Bratzler shear force measured at different times of meat aging, backfat thickness, ribeye muscle area, scanning parameters [lightness, redness (a*), and yellowness] to ascertain color characteristics of meat and fat, water-holding capacity, cooking loss (CL), and muscle pH were conducted using genotype data from the Illumina BovineHD BeadChip array to identify quantitative trait loci (QTL) in all phenotyped Nelore cattle. Phenotype count for these animals ranged from 430 to 536 across traits. Meat quality traits in Nelore are controlled by numerous QTL of small effect, except for a small number of large-effect QTL identified for a*fat, CL, and pH. Genomic regions harboring these QTL and the pathways in which the genes from these regions act appear to differ from those identified in taurine cattle for meat quality traits. These results will guide future QTL mapping studies and the development of models for the prediction of genetic merit to implement genomic selection for meat quality in Nelore cattle.

  14. Profile and effects of consumer involvement in fresh meat.

    Science.gov (United States)

    Verbeke, Wim; Vackier, Isabelle

    2004-05-01

    This study investigates the profile and effects of consumer involvement in fresh meat as a product category based on cross-sectional data collected in Belgium. Analyses confirm that involvement in meat is a multidimensional construct including four facets: pleasure value, symbolic value, risk importance and risk probability. Four involvement-based meat consumer segments are identified: straightforward, cautious, indifferent, and concerned. Socio-demographic differences between the segments relate to gender, age and presence of children. The segments differ in terms of extensiveness of the decision-making process, impact and trust in information sources, levels of concern, price consciousness, claimed meat consumption, consumption intention, and preferred place of purchase. The two segments with a strong perception of meat risks constitute two-thirds of the market. They can be typified as cautious meat lovers versus concerned meat consumers. Efforts aiming at consumer reassurance through quality improvement, traceability, labelling or communication may gain effectiveness when targeted specifically to these two segments. Whereas straightforward meat lovers focus mainly on taste as the decisive criterion, indifferent consumers are strongly price oriented.

  15. Tenderness indicators in salted and dried meat: a review

    Directory of Open Access Journals (Sweden)

    Yuri Montenegro Ishihara

    2014-02-01

    Full Text Available Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators - shear force, myofibrillar fragmentation index, sarcomere length, collagen quantification – to assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.

  16. Importance of shearing fat emulsification and protein matrix in meat batter stability%脂肪剪切乳化和蛋白基质对肉糜乳化稳定性的重要作用

    Institute of Scientific and Technical Information of China (English)

    汪张贵; 闫利萍; 彭增起; 周光宏

    2011-01-01

    Finely comminuted meat products were a mixture of proteins,fat particles,water,salt and carbohydrates,and so on.During the process of preparing meat batter,fat was chopped into solid particles and/or liquid fat droplets of different shapes and sizes.Nowadays,the challenge is how to minimize and/or prevent fat and moisture separation from the product.There were two alternative theories for meat batter stabilization:the oil-in-water emulsion theory,which was based on the formation of an interfacial protein film(IPF)around fat globules,and the physical entrapment theory,which centered on the entrapment of the fat within the protein matrix.The exact mechanism by which finely comminuted meat batters stabilized was still uncertain.Arguments presented to support both research thrusts were discussed.Based on this,several pieces of suggestions were also put forward.%完全粉碎肉制品由肌肉蛋白质、脂肪颗粒、水、盐和碳水化合物等物质组成。在肉糜生产过程中,脂肪被剪切成形状和大小不同的固态脂肪颗粒或液态脂肪滴,如何防止脂肪和水分从产品中分离成为挑战。在过去几十年里,涌现出两种学说用于解释肉糊乳化稳定性:水包油型乳化学说和蛋白基质物理镶嵌固定学说,前者强调脂肪球周围形成界面蛋白膜作用,后者强调蛋白基质对脂肪的固定作用。本文讨论了支持这两个研究方向的成果,并在此基础上提出几点建议。

  17. Terrorism in Turkey.

    Science.gov (United States)

    Rodoplu, Ulkumen; Arnold, Jeffrey; Ersoy, Gurkan

    2003-01-01

    Over the past two decades, terrorism has exacted an enormous toll on the Republic of Turkey, a secular democracy with a 99.8% Muslim population. From 1984 to 2000, an estimated 30,000 to 35,000 Turkish citizens were killed by a nearly continuous stream of terrorism-related events. During this period, the Partiya Karekerren Kurdistan (PKK), a Kurdish separatist group (re-named KADEK in 2002), was responsible for the vast majority of terrorism-related events (and casualties), which disproportionately affected the eastern and southeastern regions of Turkey, in which the PKK has focused its activities. Most terrorist attacks over the past two decades have been bombings or shootings that produced or = 30 casualties (eight shootings, five bombings, and two arsons). The maximum number of casualties produced by any of these events was 93 in the Hotel Madimak arson attack by the Turkish Islamic Movement in 1993. This pattern suggests that terrorist attacks in Turkey rarely required more than local systems of emergency medical response, except in rural areas where Emergency Medical Services (EMS) are routinely provided by regional military resources. The last decade has seen the development of several key systems of local emergency response in Turkey, including the establishment of the medical specialty of Emergency Medicine, the establishment of training programs for EMS providers, the spread of a generic, Turkish hospital emergency plan based on the Hospital Emergency Incident Command System, and the spread of advanced training in trauma care modeled after Advanced Trauma Life Support.

  18. Osteomyelitis in turkeys

    Science.gov (United States)

    Turkey osteomyelitis complex (TOC) is a condition in which apparently healthy, usually male birds have infections that are hidden in their bones, joints, and muscles. Some of these birds have a green liver, which provides a method for detecting these carcasses in the processing plant. Our research h...

  19. Axiom turkey genotyping array

    Science.gov (United States)

    The Axiom®Turkey Genotyping Array interrogates 643,845 probesets on the array, covering 643,845 SNPs. The array development was led by Dr. Julie Long of the USDA-ARS Beltsville Agricultural Research Center under a public-private partnership with Hendrix Genetics, Aviagen, and Affymetrix. The Turk...

  20. 1975 Lice, Turkey Images

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Eastern Turkey. A magnitude 6.7 earthquake that struck the Turkish district of Lice at 12:20 local time (09:20 UTC) on September 6, 1975, killing 2,311 people. The...

  1. Turkey: Thwarted Ambition

    Science.gov (United States)

    1997-01-01

    military in the democratic process. 14. Heper, State Tradition, 45. 15. Andrew Mango , "The State of Turkey," Middle Eastern Studies, 13 (1977), 265...G. DeWolf, SDI and Arms Control, November 1989. 5. Martin C. Libicki, What Makes Industries Strategic, November 1989. 6. Melvin A. Goodman

  2. REMITTANCES AND ECONOMIC GROWTH IN TURKEY

    Directory of Open Access Journals (Sweden)

    Huseyin KARAMELIKLI

    2015-07-01

    Full Text Available Savings are one of the important determinants beyond the theories of economic growth. Therefore remittances and foreign direct investment inflows have importance for the countries having insufficient savings. This study examines the relationship between economic growth, remittances, foreign direct investment inflows and gross domestic savings in Turkey during the period 1974-2013 by using Autoregressive Distributed Lag approach. We found that remittances, foreign direct investment and gross domestic savings had positive impact on economic growth.

  3. Characterization of antimicrobial resistance and virulence genes in Enterococcus spp. isolated from retail meats in Alberta, Canada.

    Science.gov (United States)

    Aslam, Mueen; Diarra, Moussa S; Checkley, Sylvia; Bohaychuk, Valerie; Masson, Luke

    2012-06-01

    The objective of this study was to characterize antimicrobial resistance (AMR) and virulence genotypes of Enterococcus spp. particularly Enterococcus faecalis isolated from retail meats purchased (2007-2008) in Alberta, Canada. Unconditional statistical associations between AMR pheno- and genotypes and virulence genotypes were determined. A total of 532 enterococci comprising one isolate from each positive sample were analyzed for antimicrobial susceptibility. A customized enterococcal microarray was used for species identification and the detection of AMR and virulence genes. E. faecalis was found in >94% of poultry samples and in about 73% of beef and 86% of pork samples. Enterococcus faecium was not found in turkey meat and its prevalence was 2% in beef and pork and 4% in chicken samples. None of the enterococci isolates were resistant to the clinically important drugs ciprofloxacin, daptomycin, linezolid and vancomycin. Multiresistance (≥3 antimicrobials) was more common in E. faecalis (91%) isolated from chicken and turkey (91%) than those isolated from beef (14%) or pork (45%). Resistance to aminoglycosides was also noted at varying degrees. The most common resistance genes found in E. faecalis were aminoglycosides (aac, aphA3, aadE, sat4, aadA), macrolides (ermB, ermA), tetracyclines (tetM, tetL, tetO), streptogramin (vatE), bacitracin (bcrR) and lincosamide (linB). Virulence genes expressing aggregation substances (agg) and cytolysin (cylA, cylB, cylL, cylM) were found more frequently in poultry E. faecalis and were unconditionally associated with tetM, linB and bcrR resistance genes. Other virulence genes coding for adhesion (ace, efaAfs), gelatinase (gelE) were also found in the majority of E. faecalis. Significant statistical associations were found between resistance and virulence genotypes, suggesting their possible physical link on a common genetic element. This study underscores the importance of E. faecalis as a reservoir of resistance and

  4. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Stafleu, Annette; de Graaf, Cees

    2004-06-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n = 4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n = 32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n = 1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n = 17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods.

  5. WHO IMMIGRATED TO TURKEY, WHERE THEY MIGRATE?

    Directory of Open Access Journals (Sweden)

    Kadir TEMURÇİN

    2013-04-01

    Full Text Available Migrations from Turkey to abroad for half a century have proceeded in the recent times by undergoing important changes. Moreover, it has been observed that there exist various types and ways of foreigner migration from abroad to Turkey which began from 1980 onwards and became clarified in the 2000s. This study is aimed to focus on who migrated from abroad to Turkey and where they migrated later on the basis of the 2000 General Census.As in the internal migration, the external migration tends towards the western part of the country, particularly big cities. Thusly, % 44 of the migration occurred in big cities; % 33.4 in the centre of towns and provinces; the rest % 22.5 in the countryside. The fact that % 51.9 of immigrants were born in Turkey gives rise to "comeback migration" thought with regard to the external migration. Moreover, that % 77.7 of them are Turkish nationals supports this judgment. On the other hand, the foreign nationals whose number has reached to 50.251 (% 21.5 are non-negligible. The big cities where the external nationals are grouped and the touristic centers on the Aegean and Mediterranean coasts are also the areas immigrants of foreign origin have settled down.

  6. [Current malaria situation in Turkey].

    Science.gov (United States)

    Gockchinar, T; Kalipsi, S

    2001-01-01

    Geographically, Turkey is situated in an area where malaria is very risky. The climatic conditions in the region are suitable for the malaria vector to proliferate. Due to agricultural infrastructural changes, GAP and other similar projects, insufficient environmental conditions, urbanization, national and international population moves, are a key to manage malaria control activities. It is estimated that malaria will be a potential danger for Turkey in the forthcoming years. The disease is located largely in south-eastern Anatolia. The Diyarbakir, Batman, Sanliurfa, Siirt, and Mardin districts are the most affected areas. In western districts, like Aydin and Manisa, an increase in the number of indigenous cases can be observed from time to time. This is due to workers moving from malaria districts to western parts to final work. Since these workers cannot be controlled, the population living in these regions get infected from indigenous cases. There were 84,345 malaria cases in 1994 and 82,096 in 1995, they decreased to 60,884 in 1996 and numbered 35,456 in 1997. They accounted for 36,842 and 20,963 in 1998 and 1999, respectively. In Turkey there are almost all cases of P. vivax malaria. There are also P. vivax and P. falciparum malaria cases coming from other countries: There were 321 P. vivax cases, including 2 P. falciparum ones, arriving to Turkey from Iraq in 1995. The P. vivax malaria cases accounted for 229 in 1996, and 67, cases P. vivax including 12 P. falciparum cases, in 1997, and 4 P. vivax cases in 1998 that came from that country. One P. vivax case entered Turkey from Georgia in 1998. The cause of higher incidence of P. vivax cases in 1995, it decreasing in 1999, is the lack of border controls over workers coming to Turkey. The other internationally imported cases are from Syria, Sudan, Pakistan, Afghanistan, Nigeria, India, Azerbaijan, Malaysia, Ghana, Indonesia, Yemen. Our examinations have shown that none of these internationally imported cases

  7. Assuring eating quality of meat.

    Science.gov (United States)

    Dalen, G A

    1996-01-01

    The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of quality assurance tools: Quality by Design. This is the most powerful instrument in quality assurance today. Quality by design has been used with outstanding results in many industries as the automobile and the electronics industry. Maybe the meat industry will be the next? To succeed, the "eating quality attributes" that are most important to the customer must be brought into focus. The challenge to the meat research scientist is to design products and processes that take care of customer needs despite variation in the raw material and the consumer's rough handling. The Quality Management Standards are helpful in conducting the design and production process, but to focus on the right aspects, there also are need for suitable methods as Quality Function Deployment. Customer needs change and new research changes old 'truths'. This require an organisation, a quality system and a culture which can handle rapid changes and a diversity of customer needs.

  8. Meat consumption: trends and quality matters.

    Science.gov (United States)

    Henchion, Maeve; McCarthy, Mary; Resconi, Virginia C; Troy, Declan

    2014-11-01

    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed.

  9. 78 FR 68090 - Steel Concrete Reinforcing Bar from Mexico and Turkey

    Science.gov (United States)

    2013-11-13

    ... COMMISSION Steel Concrete Reinforcing Bar from Mexico and Turkey Determinations On the basis of the record \\1... injured by reason of imports from Mexico and Turkey of steel concrete reinforcing bar, provided for in... alleged to be sold in the United States at less than fair value (LTFV), and by imports of steel...

  10. An investigation of the quality of meat sold in Lesotho

    Directory of Open Access Journals (Sweden)

    T.M. Seeiso

    2009-05-01

    Full Text Available Since the closure of the Lesotho abattoir in 2003, only imported meat can be legally sold. However, it was estimated in 2007 that 80 % of the meat sold at butcheries comes from informal slaughter. The aim of this study was to investigate the situation. The number and location of informal butcheries in Lesotho (n = 143 were recorded and mapped using Geographical Information Systems. Observations (photographs of informal slaughter indicated a lack of hygiene, unskilled slaughtermen and illegal disposal of offal with possible environmental pollution. In addition, a cross-sectional study was undertaken to determine the microbiological quality of meat from randomly selected carcasses (n = 237 of cattle, sheep and pigs from a sample of 44 butcheries, 4 of which were associated with registered supermarkets. As a control, samples for microbiological assay were taken from imported meat originating from carcasses (n = 20 slaughtered at a registered abattoir in South Africa. Of the 44 butcheries investigated only the 4 commercial butcheries associated with supermarkets sold imported meat only; 3 butcheries sold meat inspected at government slaughter slabs (n = 3, while the rest (n = 37 sold both imported and informally slaughtered meat. In terms of Lesotho legislation, informally slaughtered meat is only for home consumption. The bacteriological counts from all samples showed a total bacterial plate count exceeding 30 organisms per mℓ in contrast with the controls which all showed a count less than 5 colonies per mℓ. This was found for both imported and informally slaughtered meat sold in Lesotho. In addition, meat samples from butcheries showed the presence of the potential pathogens Salmonella (n = 2, Staphylococcus aureus (n = 12 and Escherichia coli (n=15. During the study, anthrax was confirmed in 9 human patients, 5 of whom died, after consumption of informally slaughtered livestock. Although no cases of animal abuse were detected, it was

  11. Oxysterol content in selected meats and meat products

    Directory of Open Access Journals (Sweden)

    Dorota Derewiaka

    2009-09-01

    Full Text Available Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 µg/g of fat was statistically higher than before frying (2.2 to 10.7 µg/g of fat. Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 µg/g of fat but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.

  12. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy.

    Science.gov (United States)

    Adesokan, H K; Raji, A O Q

    2014-03-01

    Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

  13. Types of fraud in meat and meat products: a review

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

    Full Text Available Affects the food control. The globalization, increased imports and exports and free trade agreements have led to greater sharing and access to food worldwide; along with it, the problems associated with fraud such as adulteration, substitution, intentionality, and counterfeiting have been increased. Therefore, there are various tasks associated with food fraud, which in most reviews published only new identification techniques have been discussed. However, a discussion about the types of fraud and its impact on society, bioterrorism and religion, has been little commented. This review focuses primarily on describing the types of fraud that has as objective to obtain economic benefit or cause terrorism. Also, latest techniques available for detecting meat adulteration are mentioned.

  14. Human risk from thermotolerant Campylobacter on broiler meat in Denmark

    DEFF Research Database (Denmark)

    Boysen, Louise; Nauta, Maarten; Ribeiro Duarte, Ana Sofia

    2013-01-01

    This paper describes a new approach by which changes over time in the relative risk of human campylobacteriosis from broiler meat are evaluated through quantitative microbiological risk assessment modelling. Danish surveillance data collected at retail from 2001 to 2010 on numbers of thermotolerant...... providing the most relevant outcome for food safety risk managers....... Campylobacter spp. on Danish produced and imported chilled and frozen broiler meat were the basis for the investigation. The aim was to explore if the risk from the different meat categories had changed over time as a consequence of implemented intervention strategies. The results showed a slight decrease from...

  15. Pre-mortem handling effect on the meat quality

    Directory of Open Access Journals (Sweden)

    Jorgue Hernandez-Bautista

    2013-12-01

    Full Text Available The main characteristics that define meat quality are the physicochemical, organoleptic and microbiological properties. These characteristics are influenced by like production system, racial group, feed, transport, ante-mortem animals handling and post-mortem meat handling. The ante-mortem handling is very important, where stress physiology and the factors that provoke it (fasting, transportation, stunning, specie and their effect in each step of the ante-mortem handling is reflected in final meat quality (pH, conductivity, color, water holding capacity and shelf life.

  16. Proposal of a Standard for the Condemnation for Turkey Carcasses Due to Fowlpox

    Directory of Open Access Journals (Sweden)

    BC Ferreira

    Full Text Available ABSTRACT This study aimed at proposing a new technical criteria for condemnation of turkey carcasses due to fowlpox in turkeys as a contribution for the work of the Brazilian Federal Meat Inspection Service. Skin samples from 30 carcasses of a flock of 840 turkeys (Meleagris gallopavo, previously vaccinated for fowlpox and slaughtered in June 2013, were collected. Samples were submitted to histological examination under light microscopy. The virus was identified using standard PCR techniques. The main histological findings were hyperplasia and hydropic degeneration of the epithelium and the presence of intracytoplasmic eosinophilic inclusion bodies. PCR results yielded 83.3% positive and 16.7% negative samples. Fowlpox virus is species specific, and there are no reports of its occurrence in mammals. The macroscopic and microscopic findings of the skin lesions do not justify the total condemnation of carcasses of poultry affected with fowlpox, except in cases of cachexia or repulsive appearance, as established by SIF regulation.

  17. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

  18. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of any package of a meat or meat food product that bears a representation as to the number of servings...

  19. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

  20. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat sub

  1. Cultured meat in western media:The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing

    Institute of Scientific and Technical Information of China (English)

    Patrick D Hopkins

    2015-01-01

    This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overal emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat wil compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especial y by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographical y negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.

  2. The chosen aspects of consumer's behaviour on meat and meat products market

    OpenAIRE

    Ladislav Skořepa

    2004-01-01

    The contribution deals with partial results of marketing research ordered by company Krahulík a.s. The traders find for their future decisions as important following information: place of decision of purchase, information about the product, signing, colour and origin. The price and its decreasing is important too for consumers' preferences. We can see that for consumer is most important the quality, flavour and carcass of meat, but price and influence of promotion is not so important. There i...

  3. Polybrominated diphenyl ethers (PBDEs) in US meat and poultry: 2012-13 levels, trends and estimated consumer exposures.

    Science.gov (United States)

    Lupton, Sara J; Hakk, Heldur

    2017-09-01

    Polybrominated diphenyl ethers (PBDEs) are a class of brominated flame retardants whose use has contaminated foods and caused subsequent human exposures. To address the issue of possible human exposure, samples from a 2012-13 US meat and poultry (beef, pork, chicken, turkey) study were analysed for seven PBDEs. The mean summed concentrations of the seven BDE congeners (ΣPBDE) from beef, pork, chicken and turkey were 0.40, 0.36, 0.19, and 0.76 ng g(-1) lipid weight (lw). The range of ΣPBDEs for all meat classes was 0.01-15.78 ng g(-1) lw. A comparison of this study with a 2007-08 study revealed a decline in the median ΣPBDEs for all four meat classes, a reduction of 25.9% to 70.0%, with pork, chicken and turkey PBDE residues being statistically lower relative to the 2007-08 study. BDEs 47 and 99 contributed the most to the ΣPBDE concentrations, indicating likely animal exposures to the penta-BDE formulation. Based on the reported data an estimate of US consumer daily intake of PBDEs from meat and poultry was 6.42 ng day(-1).

  4. GEOTHERMAL GREENHOUSING IN TURKEY

    Directory of Open Access Journals (Sweden)

    Sedat Karaman

    2016-07-01

    Full Text Available Use of renewable energy resources should be brought forward to reduce heating costs of greenhouses and to minimize the use of ever-depleting fossil fuels. Geothermal energy not only provides the heat required throughout plant growth, but also allow a year-long production. Geothermal resources with several other benefits therefore play significant role in agricultural activities. With regard to geothermal potential and implementation, Turkey has the 7th place in the world and the 1st place in Europe. Majority of country geothermal resources is used in greenhouse heating. The size of geothermal greenhouses increased 5 folds during the last decade and reached to 2500 decare. In this study, current status of geothermal greenhousing of Turkey was presented; problems and possible solutions were discussed.

  5. China Knitting Delegation Visiting Turkey and Egypt

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Mr.Zhao Hong,V.President of China National Knitting Industry Association,also the chief editor of this magazine,will visit Turkey and Egypt,taking with him a delegation from Zhutang Town,one of the most important knitting industry clusters in China.The purpose of the visit is to strengthen the business relationship with lzmir area,one of the textile clustering areas in Turkey,to encourage bilateral investment and cooperation between the two industries despite Turkish trade remedy cases against textile imports from China.Observers view the regular visits between the two industries as a positive and optimistic signal for"burying the hatchet"to shake hands for more successful investment promotion and business cooperation.Egypt is famous for its long-staple cotton,and the yarn made of it is always an interest to Chinese knitters.

  6. Preliminary survey of ticks (Acari: Ixodidae) parasitizing wild turkeys (Aves: Phasianidae) in eastern Kansas.

    Science.gov (United States)

    Mock, D E; Applegate, R D; Fox, L B

    2001-01-01

    During the spring and fall turkey hunting seasons of 1999, hunters and Kansas Department of Wildlife and Parks field personnel examined wild turkeys, Meleagris gallopavo L., for ticks and submitted them to us for identification. From springtime hunting, we received 113 ticks from 12 turkeys killed in nine counties, all in the eastern one-third of Kansas. Collectors reported examining three additional wild turkeys on which no ticks were found. All ticks were nymphal lone star ticks, Amblyomma americanum (L.). Of 11 wild turkeys examined in seven counties during October, one was parasitized by 30 A. americanum larvae. Data from this study and accounts from the published literature suggest that parasitism of wild turkeys by immature lone star ticks is commonplace wherever this host and ectoparasite are sympatric. Our study suggests that M. gallopavo may be an important host that supports lone star tick populations.

  7. The current status of wind energy in Turkey and in the world

    Energy Technology Data Exchange (ETDEWEB)

    Ilkilic, Cumali [Department of Automotive, Faculty of Technical Education, Firat University, Elazig 23119 (Turkey); Aydin, Hueseyin; Behcet, Rasim [Department of Automotive, Faculty of Technical Education, Batman University, Batman 72060 (Turkey)

    2011-02-15

    The rapid increase in world energy demand, the depletion of conventional energy sources and the pollution caused by conventional fuels have increased the importance of developing new and renewable energy sources. Additionally, technological developments have resulted in increased energy demand for the entire world, including Turkey, especially for electrical energy. At present, wind energy is receiving considerable attention. This report focuses on the current status of wind energy in Turkey and in the world. An overview of wind energy in Turkey is presented, and its current status, application, support mechanisms and associated legislation in Turkey are described. Wind energy and its status in the world are also addressed. It can be concluded from this analysis that wind energy utilization in Turkey and throughout world has sharply increased. Turkey has an abundance of wind energy sources. (author)

  8. Repeated use of an abandoned vehicle by nesting Turkey vultures (Cathartes aura)

    Science.gov (United States)

    Igl, L.D.; Peterson, S.L.

    2010-01-01

    Turkey Vultures (Cathartes aura) lay their eggs on an existing substrate in the dark recesses of a variety of natural sites (Kirk and Mossman 1998). Although an important requirement of Turkey Vulture nest-site selection is isolation from human disturbances (Kirk and Mossman 1998), their nests have been reported in abandoned buildings since at least the early 1800s (Nuttall 1832). Depopulation of rural areas in North America in recent decades has resulted in many abandoned buildings within the Turkey Vulture's breeding range (Peck 2003). Increased use of abandoned buildings by nesting Turkey Vultures has been implicated in the species' recent northward range expansion (Peck 2003, Nelson et al. 2005, Houston et al. 2007). Although abandoned or inoperative vehicles also are widespread in rural areas, we found no published literature documenting Turkey Vultures' use of these potential nest sites. Herein, we summarize the first documented incidence of a Turkey Vulture nesting in an abandoned vehicle.

  9. Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

    Science.gov (United States)

    Serdaroğlu, M.; Öztürk, B.

    2017-09-01

    Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.

  10. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview.

    Science.gov (United States)

    Troy, Declan J; Ojha, Kumari Shikha; Kerry, Joseph P; Tiwari, Brijesh K

    2016-10-01

    New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk-benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector.

  11. Turkey and PKK terrorism

    OpenAIRE

    Zehni, Tevfik

    2008-01-01

    Approved for public release; distribution is unlimited. In this thesis, Turkey’s struggle against PKK terrorism is analyzed to find an answer to the main research question of this thesis: “Why has Turkey not overcome the PKK and its terrorism after thirty years of struggle?” To accomplish this, two subquestions are asked. The first sub-question deals with the perceptions and consequences of terrorism. Consequently, the thesis seeks a comprehensive understanding the motivations of ...

  12. Authoritarianism in Turkey

    Science.gov (United States)

    2014-09-01

    against Kurdish nationalism and the Kurdistan Worker’s Party ( PKK ), but in response to an armed offensive.56 The dichotomy makes it difficult to...classify the military’s actions towards the PKK as authoritarian, except to point out that repression of Kurdish desire to make public use of the Kurdish...129 Ibid., 229. 130 Zürcher, Turkey: A Modern History, 163–72. 131 Attorney-General’s Department, “Kurdistan Workers Party ( PKK ),” accessed May 9

  13. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

    Zhou, G H; Xu, X L; Liu, Y

    2010-09-01

    Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.

  14. Diversity and distribution of Listeria monocytogenes in meat processing plants.

    Science.gov (United States)

    Martín, Belén; Perich, Adriana; Gómez, Diego; Yangüela, Javier; Rodríguez, Alicia; Garriga, Margarita; Aymerich, Teresa

    2014-12-01

    Listeria monocytogenes is a major concern for the meat processing industry because many listeriosis outbreaks have been linked to meat product consumption. The aim of this study was to elucidate L. monocytogenes diversity and distribution across different Spanish meat processing plants. L. monocytogenes isolates (N = 106) collected from food contact surfaces of meat processing plants and meat products were serotyped and then characterised by multilocus sequence typing (MLST). The isolates were serotyped as 1/2a (36.8%), 1/2c (34%), 1/2b (17.9%) and 4b (11.3%). MLST identified ST9 as the most predominant allelic profile (33% of isolates) followed by ST121 (16%), both of which were detected from several processing plants and meat products sampled in different years, suggesting that those STs are highly adapted to the meat processing environment. Food contact surfaces during processing were established as an important source of L. monocytogenes in meat products because the same STs were obtained in isolates recovered from surfaces and products. L. monocytogenes was recovered after cleaning and disinfection procedures in two processing plants, highlighting the importance of thorough cleaning and disinfection procedures. Epidemic clone (EC) marker ECI was identified in 8.5%, ECIII was identified in 2.8%, and ECV was identified in 7.5% of the 106 isolates. Furthermore, a selection of presumably unrelated ST9 isolates was analysed by multi-virulence-locus sequence typing (MVLST). Most ST9 isolates had the same virulence type (VT11), confirming the clonal origin of ST9 isolates; however, one ST9 isolate was assigned to a new VT (VT95). Consequently, MLST is a reliable tool for identification of contamination routes and niches in processing plants, and MVLST clearly differentiates EC strains, which both contribute to the improvement of L. monocytogenes control programs in the meat industry. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy

    Directory of Open Access Journals (Sweden)

    Ziad Mezher

    2016-02-01

    Full Text Available Human campylobacteriosis remains the most commonly reported gastrointestinal disease in Europe and Campylobacter (C. jejuni and C. coli are the two species most frequently involved in such foodborne disease. Based on the sampling plan established in the region of Lazio (Central Italy the aim of our work was to investigate the occurrence of Campylobacter spp. in poultry meat preparations collected by the local veterinary authority at retail shops and processing plants. We also observed whether various factors such as animal species or type of product affected the isolation rate. Occurrence was significantly lower than previous surveys (12/209, 5.7% and chicken meat was more contaminated than turkey meat.

  16. Environmental costs of meat production

    DEFF Research Database (Denmark)

    Nguyen, T Lan T; Hermansen, John Erik; Mogensen, Lisbeth

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  17. Red meat and colorectal cancer

    Directory of Open Access Journals (Sweden)

    Nuri Faruk Aykan

    2015-12-01

    Full Text Available Colorectal cancer (CRC is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented.

  18. Preference structure for lamb meat consumers. A Spanish case study.

    Science.gov (United States)

    Bernabéu, Rodolfo; Tendero, Antonio

    2005-11-01

    There is a current tendency in the European Union member countries to cut down on meat consumption. This tendency is not due as much to the traditional income-price factor, but to other attributes whose influence is gaining relative importance. Some of them are: quality, image, health, food safety and changes in people's taste. In addition, the relative importance of different attributes valued by the consumer must be weighed in order to develop marketing strategies which increase lamb meat consumption. In order to determine these preferences, 400 consumers were asked to evaluate different attributes (price, certification, origin, and commercial type) of lamb meat. Results obtained by means of conjoint analysis techniques show that regular consumers as well as occasional ones show a preference for lamb meat type. In this sense, a market share simulation of preferred (suckling and "ternasco") types proved that regular consumers generally prefer suckling lamb to "ternasco" lamb when both are from Castilla-La Mancha.

  19. Prevalence and molecular characterization of Staphylococcus aureus in commercially available meat over a one-year period in Iowa, USA.

    Science.gov (United States)

    Thapaliya, Dipendra; Forshey, Brett M; Kadariya, Jhalka; Quick, Megan K; Farina, Sarah; O' Brien, Ashley; Nair, Rajeshwari; Nworie, Amos; Hanson, Blake; Kates, Ashley; Wardyn, Shylo; Smith, Tara C

    2017-08-01

    Methicillin-resistant Staphylococcus aureus (MRSA) is a leading cause of infectious disease morbidity and mortality. Previous studies have confirmed the presence of S. aureus, including MRSA, on raw meat products. We investigated the prevalence and molecular epidemiology of S. aureus and MRSA in commercially-distributed antibiotic-free and conventional raw meat products (n = 3290) purchased in 8 Iowa retail stores weekly for a period of one year. Isolates were characterized using spa typing, and PCR was used to detect the presence of the Panton-Valentine leukocidin (PVL) and mecA genes. Quantitation of S. aureus on meat products was carried out one week per month. The prevalence of S. aureus on meat samples was 27.8% (913/3290). Compared to antibiotic-free meat samples, higher prevalence of both MRSA and methicillin-susceptible S. aureus (MSSA) were found in conventional meat samples. Among the S. aureus isolates, 18 were PVL-positive (1.9%) and 41 (4.5%) carried mecA. Phenotypic oxacillin resistance was observed for 17.1% (41/239) of the isolates tested, while 23% (55/239) were multi-drug resistant. A total of 132 spa types were detected from 913 contaminated meat samples. Overall, t002 was the most common spa type identified (137; 15.0%). The number of colony-forming units (CFU) per 10 g meat ranged from 2 to 517 (median: 8 CFU per 10 g of meat; mean: 28) with the highest bacterial load observed on turkey samples. These data reinforce the need to consider meat products as potential vehicles of S. aureus transmission from farm into human households, and the potential need for public health intervention programs pre and post-slaughter in meat processing facilities. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products.

    Science.gov (United States)

    Zvereva, Elena A; Kovalev, Leonid I; Ivanov, Alexei V; Kovaleva, Marina A; Zherdev, Anatoly V; Shishkin, Sergey S; Lisitsyn, Andrey B; Chernukha, Irina M; Dzantiev, Boris B

    2015-07-01

    The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.40 3 ± 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products. Copyright © 2015. Published by Elsevier Ltd.

  1. Regulations on Meat Hygiene and Safety in the European Union

    Science.gov (United States)

    Dwinger, Ron H.; Golden, Thomas E.; Hatakka, Maija; Chalus, Thierry

    Meat safety concerns physical, chemical and biological aspects. With regard to these aspects it is important that the slaughterhouse and processing industry implement a HACCP programme. By implementing such a programme all hazards, which could affect human safety, will have to be identified, monitored when considered as critical and eliminated, reduced or prevented. With regard to preventing physical hazards, a metal detector should be a regular piece of equipment in the meat processing industry.

  2. Advances in research on poultry and rabbit meat quality

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  3. Advances in research on poultry and rabbit meat quality

    OpenAIRE

    Gerolamo Xiccato; Angela Trocino; Massimiliano Petracci; Claudio Cavani

    2010-01-01

    Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe...

  4. The Eastern Partnership and the EU-Turkey Energy Relations

    Directory of Open Access Journals (Sweden)

    Demiryol Tolga

    2014-10-01

    Full Text Available This article discusses the prospects and challenges of energy cooperation between the European Union (EU and Turkey within the context of the Eastern Partnership (EaP. Part of the EaP agenda is to advance energy cooperation between the EU and the partner states, particularly regarding the diversification of import routes. As an energy corridor between the EU and the hydrocarbon-rich Caspian states, Turkey is a strategic asset for European energy security. Turkey also has economic ties and political capital in the Caspian region that can help the EU reach out to its eastern partners. Despite robust incentives for cooperation, however, the EU-Turkey energy partnership has so far failed to meet mutual expectations. This article argues that this is primarily due to the inability of the two actors to credibly commit to regional energy cooperation. Commitment problem stems from two factors. First, the predominance of national energy interests over communal ones undermines credible commitment. The variation in energy needs of Member States prevents the EU from acting in unison in external energy policy. Similarly, Turkey also prioritizes its own energy security, particularly in its relations with suppliers, which undermines cooperation with the EU. Second, the EU and Turkey hold divergent perspectives on the potential political payoffs of energy cooperation. Turkish decision makers are convinced that energy cooperation warrants palpable progress in Turkey’s accession while most EU actors appear hesitant to establish a direct connection between energy and accession.

  5. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  6. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated bee

  7. Turkey and European Security Institutions

    Science.gov (United States)

    2009-03-01

    relationships between Turkey, the United States, the Kurds, and Europe. As a source often critical of Turkey and the United States ( Noam Chomsky ...Turkish model , as it is this author’s experience that Turkish military personnel are less likely than their American counterparts to state their...field and other propaganda items (although lately this has disappeared from the website). 68

  8. Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk.

    Science.gov (United States)

    Lam, Tram Kim; Cross, Amanda J; Consonni, Dario; Randi, Giorgia; Bagnardi, Vincenzo; Bertazzi, Pier Alberto; Caporaso, Neil E; Sinha, Rashmi; Subar, Amy F; Landi, Maria Teresa

    2009-02-01

    Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology, a population-based case-control study. Primary lung cancer cases (n = 2,101) were recruited from 13 hospitals within the Lombardy region of Italy examining approximately 80% of the cases from the area. Noncancer population controls (n = 2,120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1,903 cases and 2,073 controls and used in conjunction with a meat mutagen database to estimate intake of heterocyclic amines (HCA) and benzo(a)pyrene (BaP). Multivariable odds ratios (OR) and 95% confidence intervals (95% CI) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR, 1.8; 95% CI, 1.5-2.2; P trend processed meat, and meat mutagens were independently associated with increased risk of lung cancer.

  9. Meat quality evaluation by hyperspectral imaging technique: an overview.

    Science.gov (United States)

    Elmasry, Gamal; Barbin, Douglas F; Sun, Da-Wen; Allen, Paul

    2012-01-01

    During the last two decades, a number of methods have been developed to objectively measure meat quality attributes. Hyperspectral imaging technique as one of these methods has been regarded as a smart and promising analytical tool for analyses conducted in research and industries. Recently there has been a renewed interest in using hyperspectral imaging in quality evaluation of different food products. The main inducement for developing the hyperspectral imaging system is to integrate both spectroscopy and imaging techniques in one system to make direct identification of different components and their spatial distribution in the tested product. By combining spatial and spectral details together, hyperspectral imaging has proved to be a promising technology for objective meat quality evaluation. The literature presented in this paper clearly reveals that hyperspectral imaging approaches have a huge potential for gaining rapid information about the chemical structure and related physical properties of all types of meat. In addition to its ability for effectively quantifying and characterizing quality attributes of some important visual features of meat such as color, quality grade, marbling, maturity, and texture, it is able to measure multiple chemical constituents simultaneously without monotonous sample preparation. Although this technology has not yet been sufficiently exploited in meat process and quality assessment, its potential is promising. Developing a quality evaluation system based on hyperspectral imaging technology to assess the meat quality parameters and to ensure its authentication would bring economical benefits to the meat industry by increasing consumer confidence in the quality of the meat products. This paper provides a detailed overview of the recently developed approaches and latest research efforts exerted in hyperspectral imaging technology developed for evaluating the quality of different meat products and the possibility of its widespread

  10. International trade in meat: the tip of the pork chop.

    Science.gov (United States)

    Galloway, James N; Burke, Marshall; Bradford, G Eric; Naylor, Rosamond; Falcon, Walter; Chapagain, Ashok K; Gaskell, Joanne C; McCullough, Ellen; Mooney, Harold A; Oleson, Kirsten L L; Steinfeld, Henning; Wassenaar, Tom; Smil, Vaclav

    2007-12-01

    This paper provides an original account of global land, water, and nitrogen use in support of industrialized livestock production and trade, with emphasis on two of the fastest-growing sectors, pork and poultry. Our analysis focuses on trade in feed and animal products, using a new model that calculates the amount of "virtual" nitrogen, water, and land used in production but not embedded in the product. We show how key meat-importing countries, such as Japan, benefit from "virtual" trade in land, water, and nitrogen, and how key meat-exporting countries, such as Brazil, provide these resources without accounting for their true environmental cost. Results show that Japan's pig and chicken meat imports embody the virtual equivalent of 50% of Japan's total arable land, and half of Japan's virtual nitrogen total is lost in the US. Trade links with China are responsible for 15% of the virtual nitrogen left behind in Brazil due to feed and meat exports, and 20% of Brazil's area is used to grow soybean exports. The complexity of trade in meat, feed, water, and nitrogen is illustrated by the dual roles of the US and The Netherlands as both importers and exporters of meat. Mitigation of environmental damage from industrialized livestock production and trade depends on a combination of direct-pricing strategies, regulatory approaches, and use of best management practices. Our analysis indicates that increased water- and nitrogen-use efficiency and land conservation resulting from these measures could significantly reduce resource costs.

  11. Broiler skin and meat color changes during storage.

    Science.gov (United States)

    Petracci, M; Fletcher, D L

    2002-10-01

    The importance of poultry skin and meat color (both absolute and variations in color) in the market place have been well established. It has also been reported that these colors change over time. With the development of computer-assisted vision grading systems, the changes in skin and meat color during and after processing have become important, based on calibrations and assessment values based on color. Four independent experiments were conducted to determine the pattern of color change in broiler skin and meat during processing and storage. Skin color change was measured on subscald (57 C) and semiscald (50 C) breast skin surfaces and on breast and leg meat, on the carcass and following deboning and packaging. A reflectance colorimeter was used to determine lightness (L*), redness (a*), and yellowness (b*) at 20-min intervals for the first 3 h, at 30-min intervals between 3 and 8 h, hourly between 8 and 12 h, and daily up to 8 d postmortem. Results clearly show that color values for both skin and meat changed dramatically for the first 6 h postmortem, after which the changes were less pronounced. The skin from semiscalded birds showed less change than the skin from subscalded birds. These results indicate that on-line vision systems need to take into account the dramatic changes in skin and meat color during the first 6 h postmortem, after which the color changes may be less important.

  12. Identifying of meat species using polymerase chain reaction (PCR)

    Science.gov (United States)

    Foong, Chow Ming; Sani, Norrakiah Abdullah

    2013-11-01

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one's diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

  13. Identifying of meat species using polymerase chain reaction (PCR)

    Energy Technology Data Exchange (ETDEWEB)

    Foong, Chow Ming; Sani, Norrakiah Abdullah [School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor (Malaysia)

    2013-11-27

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one’s diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

  14. Turkey model for flexor tendon research: in vitro comparison of human, canine, turkey, and chicken tendons.

    Science.gov (United States)

    Kadar, Assaf; Thoreson, Andrew R; Reisdorf, Ramona L; Amadio, Peter C; Moran, Steven L; Zhao, Chunfeng

    2017-08-01

    Flexor tendon injuries are one of the most common hand injuries and remain clinically challenging for functional restoration. Canine and chicken have been the most commonly used animal models for flexor tendon-related research but possess several disadvantages. The purpose of this study was to explore a potential turkey model for flexor tendon research. The third digit from human cadaveric hands, canine forepaws, turkey foot, and chicken foot were used for this study. Six digits in each of four species were studied in detail, comparing anatomy of the flexor apparatus, joint range of motioņ tendon excursion, tendon cross-sectional area, work of flexion, gliding resistance at the level of the A2 pulley, modulus of elasticity, suture retention strength, and histology across species. Anatomically, the third digit in the four species displayed structural similarities; however, the tendon cross-sectional area of the turkey and human were similar and larger than canine and chicken. Furthermore, the turkey digit resembles the human's finger with the lack of webbing between digits, similar vascularization, tendon excursion, work of flexion, gliding resistance, mechanical properties, and suture holding strength. More importantly, human and turkey tendons were most similar in histological appearance. Turkey flexor tendons have many properties that are comparable to human flexor tendons which would provide a clinically relevant, economical, nonhuman companion large animal model for flexor tendon research. Copyright © 2017 Elsevier Inc. All rights reserved.

  15. A Partial Equilibrium Analysis of Sunflower Market in Turkey

    Directory of Open Access Journals (Sweden)

    B. Miran

    2006-09-01

    Full Text Available Sunflower oil is the most preferred vegetable oil in Turkey. 35% of total consumption of vegetable oil issunflower oil. Sunflower seed import is approximately 500-650 thousand tons while sunflower seedproduction is 800-850 thousand tons in the last years. The main objective of this study is to determine thereasons of deficiency of vegetable oil in Turkey and to suggest some solutions. For this objective, theprospective situation and the market structure of sunflower seed in Turkey has estimated. “One productpartial equilibrium analysis” has been used to estimate the future market structure of sunflower seed. Asimulation model from 2003 to 2015 has been created with partial equilibrium analysis. Turkey is a netimporter of vegetable oils. Sunflower seed import is approximately 300 thousand tons while crude oil importis approximately 180 thousand tons in 2002. According to the results of simulation model, Turkey willcontinue to be a net importer for sunflower and other oil seeds. It has been estimated that the sunflower seedimport will be approximately 1 million tons and crude oil import will be approximately 400 thousand tons atend of the simulation period (2003-2015.

  16. Iron, Meat and Health

    Directory of Open Access Journals (Sweden)

    Catherine Geissler

    2011-02-01

    Full Text Available This article is a summary of the publication “Iron and Health” by the Scientific Advisory Committee on Nutrition (SACN to the U.K. Government (2010, which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.

  17. THE ECONOMIC ANALYSIS OF WATER IN TURKEY

    Directory of Open Access Journals (Sweden)

    Filiz TUTAR

    2012-06-01

    Full Text Available Among the global problems since we met the phenomenon of globalization, the water has also taken its place. Economic analysis of water have become a topic of examination by many economist in recent years. Water is one of the important needs of human life. Water has an important place in respect of its role in maintaining a healty way of life. However, our country’s water resources are getting polluted day by day and the amount of water need the per capita is inceasing fast year by year due to population growth. Water quality can not be observed in Turkey and the necessarydata bank is unable to be formed. Protection of water resources and the evaluation of if in accordance with beneficial use can be only done with an integrated management mechanism. The purpose of this study is to make economic analysis of water located in natural resources. In this context the analysis of water supply and demand, the place of water in the economy, water resources and use of them in Turkey, in the World and EU, finally SWOT analysis of Turkey in terms of water resources were performed.

  18. TURKEY FECAL MICROBIAL COMMUNITY STRUCTURE AND ECOLOGICAL FUNCTIONS REVEALED BY 16S RDNA AND METAGENOME SEQUENCES

    Science.gov (United States)

    Turkey feces are an important source of fecal waste in the United States. With the exception of isolated studies on bacterial pathogens, little is known about the type of bacteria inhabiting the turkey gut. In order to understand the microbial diversity and functional genes assoc...

  19. EU enlargement to Turkey: potential effects on Turkey’s agricultural income and markets

    NARCIS (Netherlands)

    Fellmann, T.; Leeuwen, van M.G.A.; Salamon, P.; Koç, A.; Bölük, G.

    2012-01-01

    Turkey is officially recognized as a candidate country for EU membership and formal accession negotiations started in October 2005. Given the importance of Turkey’s agricultural sector, a Turkish accession to the EU could be expected to impact the agricultural markets in both the EU and Turkey. This

  20. Development of a vaccine for the prevention of hemorrhagic enteritis in turkeys

    NARCIS (Netherlands)

    Hurk, van den J.V.J.M.

    1988-01-01

    Hemorrhagic enteritis (HE) in turkeys is an acute infectious disease characterized by depression, intestinal bleeding, and death. HE occurs worldwide affecting 6 to 12 week-old turkeys and lasting 4 to 6 days. This economically important disease is caused by hemorrhagic enteritis virus (HEV), a

  1. [Check list of the helminths in the respiratory system of domesticated animals in Turkey].

    Science.gov (United States)

    Gürler, Ali Tümay

    2006-01-01

    Helminths of the respiratory system make up an important part of the parasitic diseases found in domestic animals. Therefore, many studies have been carried out on these helminths in Turkey. In this article, a check list and the prevalence rates of helminths of respiratory system found in domestic animals in Turkey has been given.

  2. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

    Hamdan, Mohammad Naqib; Post, Mark J; Ramli, Mohd Anuar; Mustafa, Amin Rukaini

    2017-04-29

    Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

  3. Probiotic Meat Products and Nutrition

    Directory of Open Access Journals (Sweden)

    Sena Özbay Doğu

    2015-01-01

    Full Text Available Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt or improving the content of substances with healthy benefits (like probiotics. Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

  4. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...

  5. Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: findings from Adventist Health Studies.

    Science.gov (United States)

    Vang, Arnold; Singh, Pramil N; Lee, Jerry W; Haddad, Ella H; Brinegar, Charles H

    2008-01-01

    To examine the relation between meat intake and diabetes occurrence in adults. In a prospective cohort study we examined the relation between diet and incident diabetes recorded among 8,401 cohort members (ages 45-88 years) of the Adventist Mortality Study and Adventist Health Study (California, USA) who were non-diabetic at baseline. During the 17-year follow-up, we identified 543 incident diabetes cases. (1) Subjects who were weekly consumers of all meats were 29% (OR = 1.29; 95% CI 1.08, 1.55) more likely (relative to zero meat intake) to develop diabetes. (2) Subjects who consumed any processed meats (salted fish and frankfurters) were 38% (OR = 1.38; 95% CI 1.05-1.82) more likely to develop diabetes. (3) Long-term adherence (over a 17-year interval) to a diet that included at least weekly meat intake was associated with a 74% increase (OR = 1.74; 95% CI 1.36-2.22) in odds of diabetes relative to long-term adherence to a vegetarian diet (zero meat intake). Further analyses indicated that some of this risk may be attributable to obesity and/or weight gain--both of which were strong risk factors in this cohort. It is noteworthy that even after control for weight and weight change, weekly meat intake remained an important risk factor (OR = 1.38; 95% CI 1.06-1.68) for diabetes [corrected]. Our findings raise the possibility that meat intake, particularly processed meats, is a dietary risk factor for diabetes. 2008 S. Karger AG, Basel.

  6. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  7. Affective Beliefs Influence the Experience of Eating Meat

    Science.gov (United States)

    Anderson, Eric C.; Barrett, Lisa Feldman

    2016-01-01

    People believe they experience the world objectively, but research continually demonstrates that beliefs influence perception. Emerging research indicates that beliefs influence the experience of eating. In three studies, we test whether beliefs about how animals are raised can influence the experience of eating meat. Samples of meat were paired with descriptions of animals raised on factory farms or raised on humane farms. Importantly, the meat samples in both conditions were identical. However, participants experienced the samples differently: meat paired with factory farm descriptions looked, smelled, and tasted less pleasant. Even basic properties of flavor were influenced: factory farmed samples tasted more salty and greasy. Finally, actual behavior was influenced: participants consumed less when samples were paired with factory farm descriptions. These findings demonstrate that the experience of eating is not determined solely by physical properties of stimuli—beliefs also shape experience. PMID:27556643

  8. Vision-based method for tracking meat cuts in slaughterhouses

    DEFF Research Database (Denmark)

    Larsen, Anders Boesen Lindbo; Hviid, Marchen Sonja; Engbo Jørgensen, Mikkel

    2014-01-01

    Meat traceability is important for linking process and quality parameters from the individual meat cuts back to the production data from the farmer that produced the animal. Current tracking systems rely on physical tagging, which is too intrusive for individual meat cuts in a slaughterhouse...... environment. In this article, we demonstrate a computer vision system for recognizing meat cuts at different points along a slaughterhouse production line. More specifically, we show that 211 pig loins can be identified correctly between two photo sessions. The pig loins undergo various perturbation scenarios...... (hanging, rough treatment and incorrect trimming) and our method is able to handle these perturbations gracefully. This study shows that the suggested vision-based approach to tracking is a promising alternative to the more intrusive methods currently available....

  9. Some forest trees for honeydew honey production in Turkey

    Directory of Open Access Journals (Sweden)

    S. Ünal

    2017-08-01

    Full Text Available Honey is an important source of nutrients and energy and an effective remedy against various human diseases. Honeydew honey is produced from honeydew of phloem-feeders that honeybees gather. In this study, we focused on honeydew producers and diversity of host tree species which are involved in honeydew production in Turkey. A total of 24 honeydew producers by host tree species are identified in Turkey. Of these, 13 coniferous trees and 11 deciduous trees. The main honeydew producer in Turkey is a scale insect, Marchalina hellenica Gennadius (Hemiptera: Margarodidae living mainly on pines (Turkish red pine, Aleppo pine, and rarely on stone pine, Anatolian black pine and Scots pine. Honeydew producer insects can be treated as serious pests of conifer and broadleaf trees. The aphids and the scale insects such as Ceroplastes floridensis, Cinara cedri, C. laportei, Eulachnus rileyi, Icerya purchase, Kermes vermilio, Lichtensia viburni and Saissetia oleae are known as pests in several European, Asian and African countries. Despite their potential harm to their host plants, insect species producing honeydew play an important role in honey production in Turkey. Turkish honey production is exported to EU countries and, furthermore beekeeping is an important part of agricultural sector in Turkey.

  10. Red meat's role in addressing 'nutrients of public health concern'.

    Science.gov (United States)

    Cashman, Kevin D; Hayes, Aoife

    2017-10-01

    The role of red meat, particularly lean cuts, in healthy eating guidelines has been highlighted in most developed nations. Despite this, the public have received some mixed messages in relation to meat. Nutrition claims in Europe and nutrient content claims in the US may have important roles in providing consumer confidence and a better appreciation of the importance of red meat to achieving nutrient adequacy. In particular, it is noteworthy that nutrition/nutrient content claims for red meat could be made for four out of the seven nutrients of public health concern as designated in the 2015-2020 Dietary Guidelines for Americans, namely sodium, potassium, iron, vitamin D, the intakes of which have also been shown to be problematic for European populations. While beef may already qualify to carry a 'Source of vitamin D' claim, other red meats do not. Vitamin D biofortification approaches may have the ability to enhance the vitamin D and/or 25-hydroxyvitamin content of red meat, facilitating additional nutrition/nutrient content claims. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Survival after cryogenic freezing of Campylobacter species in ground Turkey patties treated with polyphosphates.

    Science.gov (United States)

    Gunther Iv, Nereus W; Rajkowski, Kathleen T; Sommers, Christopher

    2015-02-01

    The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing. Ground turkey patties with two different polyphosphate formulations added in two different concentrations were artificially contaminated with known concentrations of Campylobacter jejuni or Campylobacter coli. The patties were cryogenically frozen at -80°F (-62.2°C) with liquid nitrogen vapor and held at -20°C for 7 or 33 days, after which the number of Campylobacter surviving in the patties was determined. On average the cryogenic freezing resulted in a 2.5-log decrease in the survival of C. jejuni cells and a 2.9-log decrease in C. coli cells present in the turkey patties. Additionally, the presence of polyphosphates in the turkey patties had no effect on Campylobacter survival up to the maximum allowed concentration (0.5%) for polyphosphates in poultry marinades. Finally, it was determined that the added polyphosphates had little effect on the pH of the ground turkey meat; an effect which previously had been implicated in the enhancement of Campylobacter survival due to the presence of polyphosphates.

  12. Energy policies of IEA countries: Turkey 2005 review

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2005-07-01

    This report provides a comprehensive in-depth assessment of the energy policies of Turkey including recommendations by the IEA on future policy developments. Recently, Turkey has taken steps to implement energy market reforms which have resulted in clear and significant benefits. Now, continued action is needed to see the process through to a successful conclusion. It is necessary to restructure the state-owned enterprises to operate in a competitive market, to create independent electricity and gas operators and to remove cross-subsidies from electricity and gas prices. Turkey has been very active in international co-operation in the energy sector. Some important oil and gas pipeline projects are underway or almost completed. This will improve the security of supply in Turkey and maintain its role as an important 'energy corridor' between East and West, while avoiding overuse of the Turkish Straits. Synchronisation of Turkey's electricity networks with the European UCTE grid is planned for 2006. Furthermore, the country already has transposed most EU energy laws and standards into national legislation. Turkey's general approach to energy policy has been highly supply-oriented. However, recent efforts have begun to focus more on energy efficiency and conservation. Nevertheless, stronger energy efficiency policies are needed, particularly in the transport sector. Turkey ratified the Framework Convention on Climate Change in February 2004 and is developing its climate change strategy. The government should strive to monitor the cost-effectiveness of its policies, consider defining an emissions target and ensure coordination among the various government bodies. Despite past progress, work remains to be done to achieve further reductions in air pollution. 28 figs., 23 tabs., 3 annexes

  13. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important

  14. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important me

  15. Prevalence of Salmonella Serovars Isolated from Turkey Carcasses and Giblets in Meknès-Morocco

    Directory of Open Access Journals (Sweden)

    A. El Allaoui

    2013-12-01

    Full Text Available The present study was conducted to determine the prevalence and the serotypes involved the virulence gene (InvA and SpvC of Salmonella isolates recovered from the raw meat and giblets (liver and gizzard of the turkey in various outlets in the Moroccan market. From November 2011 to November 2012 a total of 192 samples of turkey meat (included 48 breasts, 48 legs, 48 gizzards and 48 livers were collected every ten days from retail outlets in Meknès. Of these, 48 were from popular market, 48 from artisanal slaughterhouses, 48 from poulterers’shops and 48 from a supermarket at Meknes, Morocco. Of the total of 192 samples examined, 24.5% (47/192 were contaminated with Salmonella. Out of the total 48 samples analysed from popular market, 19 (40.42% proved to be Salmonella positive whereas from 48 samples obtained from traditional slaughterhouses and 48 from poulterers’shops 14 (29.87% and 8 (17% contained Salmonella, respectively. Compared to other outlets, a low level of Salmonella contamination was found in samples obtained from Supermarket 6 (12.7%. Among the 47 Salmonella isolates, 6 different serotypes were identified of which S. Saintpaul (46.8% was the most frequent, followed by S. Agona (17% and S. Kentucky (17%, S. Typhimurium (8.5%, S. Infantis (6.3% and S. Bredeney (4.2%.The high level of contamination, especially in popular market and artisanal slaughterhouses of turkey meat and giblets with Salmonella observed in this paper indicates the need for an improvement in the microbiological quality of retail turkey. Examination of Salmonella for invA gene was detected in all the strains (n=47, only three isolates were positive for the gene SpvC: S. Agona, S. Kentucky and S. Infantis.

  16. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    OpenAIRE

    Maijon Purba

    2014-01-01

    Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty), while removal of carbonyl c...

  17. NAFTA AT 21: STRUCTURAL CHANGE IN MEXICAN’S DEMAND FOR U.S. MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Frank Kyekyeku Nti

    2016-10-01

    Full Text Available The purpose of this paper is to examine the influence of the North American Free Trade Agreement (NAFTA on the change in consumer preference for U.S. meat and meat products in Mexico and to provide empirical estimates of the extent of sensitivity of meat price change to change in quantity demand. The analyses used an Inverse Almost Ideal Demand System (IAIDS model to address the study objectives due to its appropriateness in modeling the level of utility for commodities with fixed or exogenously determined short run supply. The study findings show that Mexico’s participation in NAFTA could have indirectly effected a structural change in demand for imported meat from the U.S. but the direction of change is heterogeneous among the different meat groups. Also, while Mexican demand for U.S. meat is inflexible, price response to changes in the quantity of imported U.S. poultry is much sensitive compared to pork and beef.

  18. History of forensic medicine in Turkey.

    Science.gov (United States)

    Oguz, Polat; Cem, Uysal

    2009-05-01

    Turkey has a short history of forensic medicine compared to the developed countries. Sultan Mahmud II established the first medical school of the Ottoman Empire named as Mekteb-i Tibbiye-i Sahane to provide health services to the army in 1839 [Gok S. Tomorrow, today and yesterday of the forensic medicine. 1st ed. Istanbul: Temel printing office; 1995]. It is also accepted as an important milestone of both medical education and forensic medicine in Turkey [Gok S and Ozen C. History and organization of forensic. 1st ed. Istanbul: Istanbul University Cerrahpasa Medical School Publications; 1982]. The first lecturer of forensic medicine at Mekteb-i Tibbiye-i Sahane was Dr. Charles Ambroise Bernard (C.A.). and he was also the first to perform autopsy in the history of Ottoman Empire [Gok, 1995]. Approximately 40 years after the first forensic medicine lecture in 1879, the Department of Medical Jurisprudence was established as a division of Zabita Tababet-i Adliye (Law Enforcement Office) in Istanbul [Sehsuvaroğlu and Ozen. History and development of forensic medicine in the world and in our country. Mag Istanbul Univ Med Fac 1974;36(60)]. This paper documents the first two cases of autopsies performed in Turkey with the original papers from the National Library.

  19. Biocontrol of Pathogens in the Meat Chain

    Science.gov (United States)

    Burgess, Catherine M.; Rivas, Lucia; McDonnell, Mary J.; Duffy, Geraldine

    Bacterial foodborne zoonotic diseases are of major concern, impacting public health and causing economic losses for the agricultural-food sector and the wider society. In the United States (US) alone foodborne illness from pathogens is responsible for 76 million cases of illnesses each year (Mead et al., 1999). Salmonella, Campylobacter jejuni and Enterohaemorraghic Escherichia coli (EHEC; predominately serotype O157:H7) and Listeria monocytogenes are the most predominant foodborne bacterial pathogens reported in the developed world (United States Department of Agriculture, 2001). The importance of meat and meat products as a vehicle of foodborne zoonotic pathogens cannot be underestimated (Center for Disease Control, 2006; Gillespie, O’Brien, Adak, Cheasty, & Willshaw, 2005; Mazick, Ethelberg, Nielsen, Molbak, & Lisby, 2006; Mead et al., 2006).

  20. Human cyclosporiosis in Turkey

    Institute of Scientific and Technical Information of China (English)

    S(u)leyman Yazar; Saban Yalcln; izzet Sahin

    2004-01-01

    Six patients infected with Cyclospora cayetanensis who sought medical care at three different hospitals in Turkey are herein presented. Four patients were male and the others were female and their ages ranged from 7 to 62 years. The first patient was HIV-positive and presented with watery diarrhea with a frequency of up to 18 times a day for more than ten months and diagnosed as cyclosporiosis in Kayseri, 1996.The second patient was also HIV positive and diagnosed as cyclosporiosis in Kayseri, 2000. The third patient was an acute myeloblastic leukemia (AML) patient and diagnosed in Istanbul, 2000. The fourth patient was idiopathic hepatic cirrhosis complaining of diarrhea and weakness and diagnosed in Kayseri, 2001. The fifth and sixth patients were immunocompetent patients complaining of diarrhea and diagnosed in Izmir and Kayseri, 2002. Diarrhea occurring from one to ten times a day continued for 7 to 70 d in the last 5 patients. Treatment with a trimethoprim/sulfamethoxazole compound was done for all patients. Both symptomatic and parasitologic improvements were quickly observed. In summary, C. cayetanensis infection is rare in Turkey and most patients infected with this pathogen tend to be immunosuppressive individuals at present.

  1. Internet censorship in Turkey

    Directory of Open Access Journals (Sweden)

    Mustafa Akgül

    2015-06-01

    Full Text Available Turkey passed an internet censorship law in 2007 with the declared objective of protecting families and minors (Akdeniz, 2010. It established a unit within the regulator BTK (Information and Communication Technologies Authority responsible for imposing bans and blocks on websites based on nine catalogue crimes defined by other national laws (Akgül 2008, 2009a, 2009b. As of May 2015, 80,000 websites were banned based on civil code related complaints and intellectual property rights violations, reports the independent website Engelliweb. Blocking decisions rendered by penal courts are enforced even when they are based on grounds other that the nine catalogue crimes - such as terrorism, organised crime and crime against the state. Passed in parliament while ignoring the pleas of NGOs and of the internet sector, the Internet Law No. 5651 has since been used to temporarily ban popular platforms such as Blogger, Last.fm, Vimeo, Wordpress and YouTube. At the same time, some blocking decisions by the courts (e.g., Google and Facebook were not enforced by the authorities. Since its introduction, the European Court of Human Rights has ruled that Law No. 5651 (Council of Europe, 2011 is against the European Convention on Human Rights (ECHR, 2013. This article provides an overview of internet censorship and its social background in Turkey.

  2. Historical space steps of Turkey: It is high time to establish the Turkish space agency

    Science.gov (United States)

    Ercan, Cihan; Kale, İzzet

    2017-01-01

    This paper discusses the importance of space in today's space driven world, the current space activities of Turkey, its space organizations with legislation background information and calls for the necessity for the establishment of the Turkish Space Agency (TSA). Firstly, the importance of space is given which is followed by a brief background and current space activities in Turkey. Then, the answers to why Turkey needs a National Space Agency are outlined by stating its expected role and duties. Additionally, the framework for space policy for Turkey is proposed and the findings are compared with other developing regional space actors. Lastly, it is proposed and demonstrated that Turkey is on the right track with its space policy and it is suggested that the establishment of the TSA is critical both for a coherent space policy and progress as well as the successful development of its national space industry, security and international space relations.

  3. An overview of winter squash (Cucurbita maxima Duch. and pumpkin (Cucurbita moschata Duch. growing in Turkey

    Directory of Open Access Journals (Sweden)

    Ahmet Balkaya

    2015-06-01

    Full Text Available Cucurbita L. species of the pumpkin and winter squash are grown all over the world. Winter squash and pumpkin are two of the most important Cucurbit vegetable crops in Turkey. Turkey is one of the important diversity areas, for the cultivated cucurbits because of their adaptation to diverse ecological conditions as a result of both natural selection and also the selection by farmers. Farmers have maintained the local population of winter squash and pumpkin, which are mainly sold in local markets. Only one improved cultivar of the winter squash is currently grown commercially in Turkey. It is a traditional vegetable often grown in small gardens. In this contribution, the last status of winter squash and pumpkin production in Turkey, the growing techniques and problems of these winter squash and pumpkin species, their genetic collection and characterization, and the utilization of the presented species in Turkey are examined.

  4. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    Directory of Open Access Journals (Sweden)

    Maijon Purba

    2014-09-01

    Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

  5. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be...

  6. Meat Consumption Culture in Ethiopia.

    Science.gov (United States)

    Seleshe, Semeneh; Jo, Cheorun; Lee, Mooha

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.

  7. 9 CFR 319.500 - Meat pies.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all...

  8. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

  9. Processed meat: the real villain?

    Science.gov (United States)

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

  10. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  11. Development of Electricity Generation from Renewable Energy Sources in Turkey

    Science.gov (United States)

    Kentel, E.

    2011-12-01

    Electricity is mainly produced from coal, natural gas and hydropower in Turkey. However, almost all the natural gas and high quality coal are imported. Thus, increasing the shares of both hydro and other renewables in energy supply is necessary to decrease dependency of the country on foreign sources. In 2008, the total installed capacity of Turkey was around 42000 MW and 66 % of this was from thermal sources. The remaining 33 % was from hydro, which leaves only one percent for the other renewable energy sources. The share of renewable energy in the energy budget of Turkey has increased in the last two decades; however, in 2008, only 17 % of the total electricity generation was realized from renewable sources most of which was hydro. According to State Hydraulic Works (SHW) which is the primary executive state agency responsible for the planning, operating and managing of Turkey's water resources, Turkey utilizes only around 35% of its economically viable hydro potential. The current situation clearly demonstrates the need for increasing the share of renewables in the energy budget. New laws, such as the Electricity Market Law, have been enacted and the following items were identified by the Ministry of Energy and Natural Resources of Turkey among primary energy policies and priorities: (i) decreasing dependency on foreign resources by prioritizing utilization of natural resources, (ii) increasing the share of renewable energy resources in the energy budget of Turkey; (iii) minimization of adverse environmental impacts of production and utilization of natural resources. The government's energy policy increased investments in renewable energy resources; however lack of a needed legal framework brought various environmental and social problems with this fast development. The development of the share of renewable resources in the energy budget, current government policy, and environmental concerns related with renewables, and ideas to improve the overall benefits of

  12. Meat Consumption as a Risk Factor for Type 2 Diabetes

    Directory of Open Access Journals (Sweden)

    Neal Barnard

    2014-02-01

    Full Text Available Disease risk factors identified in epidemiological studies serve as important public health tools, helping clinicians identify individuals who may benefit from more aggressive screening or risk-modification procedures, allowing policymakers to prioritize intervention programs, and encouraging at-risk individuals to modify behavior and improve their health. These factors have been based primarily on evidence from cross-sectional and prospective studies, as most do not lend themselves to randomized trials. While some risk factors are not modifiable, eating habits are subject to change through both individual action and broader policy initiatives. Meat consumption has been frequently investigated as a variable associated with diabetes risk, but it has not yet been described as a diabetes risk factor. In this article, we evaluate the evidence supporting the use of meat consumption as a clinically useful risk factor for type 2 diabetes, based on studies evaluating the risks associated with meat consumption as a categorical dietary characteristic (i.e., meat consumption versus no meat consumption, as a scalar variable (i.e., gradations of meat consumption, or as part of a broader dietary pattern.

  13. Evaluation of the Sanitary Conditions of Head Meat, Esophagus, Diaphragm Meat, and Boning Scrap Processing

    Directory of Open Access Journals (Sweden)

    Elis Caroline Celestina dos Santos

    2017-01-01

    Full Text Available Enterobacteriaceae, coliforms, and Escherichia coli counts are important hygiene indicators and may be pathogenic. Thus, the aim of the present study was to determine microbiological contamination in head meat, the esophagus, diaphragm, and boning scraps and evaluate the hygienic conditions of the processing of these products. The Petrifilm® (3M method for determining Enterobacteriaceae, total coliforms, and E. coli was applied for 104 samples. APHA, European Union, PAHO/WHO, and Brazil/MAPA recommendations were followed. Bleeding and skinning knives were contaminated with E. coli (61.5%. Regarding the meat cuts, 30.76% samples from head meat, the esophagus and the boning flap showed the presence of E. coli in counts up to 2 log CFU/g, while 15.3% of the diaphragm samples showed up to 1.85 log CFU/g. The analyzed comminuted meat was, therefore, shown to be contaminated with E. coli during processing, indicating that end-products from this raw material can offer biological risks.

  14. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.

    Science.gov (United States)

    Jones, Rhys J; Hussein, Hassan M; Zagorec, Monique; Brightwell, Gale; Tagg, John R

    2008-04-01

    The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were employed to screen 181 chilled meat and meat process-related LAB for strains inhibitory to pathogens and spoilage organisms of importance to the meat industry. Six meat-derived strains, including Lactobacillus sakei and Lactococcus lactis, were found to be inhibitory to one or more of the target strains Listeria monocytogenes, Brochothrix thermosphacta, Campylobacter jejuni and Clostridium estertheticum. The inhibitory agents appeared to be either cell-associated or molecules released extracellularly with bacteriocin-like properties. Variations detected in the antimicrobial activity of LAB associated with changes to test parameters such as substrate composition underlined the importance of further in situ evaluation of the inhibitory strains in stored meat trials.

  15. Red meat, processed meat and cancer in South Africa.

    Science.gov (United States)

    Stefan, Daniela Cristina

    2015-12-16

    Epidemiological studies around the world were analysed recently by the International Agency for Research on Cancer, demonstrating a positive correlation between consumption of red meat and processed meat and colorectal cancer. In South Africa (SA) there is a great variation in the incidence of this type of cancer between various ethnic groups, related to diet and other risk factors. Strengthening the SA cancer registry and co-ordinated research on diet and cancer are required to provide specific answers for our population.

  16. Organophosphate toxicity in wild turkeys.

    Science.gov (United States)

    Nettles, V F

    1976-10-01

    An accidental poisoning of wild turkeys (Meleagris gallopavo silvestris) by O,O-Diethyl O-[p-(methylsulfinyl) phenyl] phosphorothioate is reported. Diagnosis was achieved by history, clinical observations, postmortem lesions, diagnostic therapy and pesticide analysis.

  17. Environmental Assessment of Wild Turkey

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — This is an unpublished report on the environmental assessment and proposed restocking of Wild Turkey at Santee National Wildlife Refuge. Santee Refuge proposes,...

  18. Turkey Run Landfill Emissions Dataset

    Data.gov (United States)

    U.S. Environmental Protection Agency — landfill emissions measurements for the Turkey run landfill in Georgia. This dataset is associated with the following publication: De la Cruz, F., R. Green, G....

  19. [Masculinity and Meat Consumption--Historical Approchaes to a Current Health Issue].

    Science.gov (United States)

    Fischer, Ole

    2015-01-01

    In current health debates meat is often discussed as a health risk. Statistically, men consume more meat than women. Therefore they often appear as an especially vulnerable risk group. Based on current discussions about an increased health risk for men because of an above-average consumption of meat, this paper outlines aspects of the historical development of the relationship between masculinity and meat consumption from the 19th to the 21st century and emphasizes the importance of cultural constructed gender expectations for the eating habits of many men.

  20. How Turkey Meets MPOWER Criteria?

    Directory of Open Access Journals (Sweden)

    Nazmi Bilir

    2013-02-01

    Full Text Available In 2003 World Health Assembly adopted an international treaty on tobacco control; FCTC, Framework Convention on Tobacco Control. Five year later World Health Organization (WHO declared the six effective approach for tobacco control, under the name of MPOWER. In the following years, WHO evaluated the level of implementation of MPOWER criteria in the countries. In this article, how Turkey implemented these six criteria will be discussed. Monitor tobacco use and prevention policies: Monitoring of tobacco use prevalence has been successfully monitored in Turkey through Global Adult Tobacco Survey, Global Youth Tobacco Survey and Health Professionals Tobacco Use Survey. Nevertheless, monitoring of tobacco industry activities was not successfully implemented. Protect people from tobacco smoke: Smoking was banned in most of the indoor public places in Turkey since 1996, and Turkey became a complete smoke-free country by the exposion of smoke-free places including the hospitality workplaces in 2008. Offer help to quit tobacco use: Although smoking cessation services has been a bit late in Turkey, availability of smoking cessation drugs and the establishment of free quitline services made Turkey successful in this regard. Warn about the dangers of tobacco: Since 1996, all TV channels have a duty of broadcasting programs on harms of tobacco use, not less than 90 minutes in a month and it has been implemented successfully. Additionally written messages indicating harms of tobacco has been printed on the packs since 1988 and pictures was added in 2010. But since the average surface area covered by the messages in less than 50% of the total surface of the pack, Turkey was not regarded as to meet the requirement. Enforce bans on tobacco advertising, promotion and sponsorship: All kinds of tobacco advertisement and promotion was banned by the Law in 1996. But the tobacco products was not in closed boxes at the sales points. Turkey was not found as successful

  1. Advance on Effective Chopping Emulsification Technology in Meat Processing%肉品高效斩拌乳化技术研究进展

    Institute of Scientific and Technical Information of China (English)

    崔艳飞

    2009-01-01

    Effective emulsification technology was applied in meat processing to achieve water holding and oil stability in the meat products. The effects of chopping emulsification technology are mainly affected by factors, which was chopping parameters and raw meat materials. Chopping parameters such as chopping temperature, chopping speed, chopping time are crucial factors in chopping emulsification technology. While raw materials such as raw meat type, non-meat proteins, emulsifiers and hydrophilic gums are also important factors directly influencing emulsification. The paper mainly reviewed the advance on chopping emulsification technology in meat processing from aforementioned aspects.

  2. The Key Role of Media Literacy in the Forming of Critical Health Literacy: The Case of Social Media in Turkey

    OpenAIRE

    2015-01-01

    This study emphasises critical health literacy and as a consequence, the importance of media literacy in establishing health consciousness. Health litreacy is examined with critical view by this descriptive study and emphasizes the strategic role of media literacy in the development of health literacy. Turkey ranks as the second most active country in social media penetration and the study treats media literacy in Turkey exclusively with regards to “social media” use in Turkey and explains th...

  3. Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits.

    Science.gov (United States)

    Kim, J M; Choi, B D; Kim, B C; Park, S S; Hong, K C

    2009-04-01

    Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p lean meat production ability with good meat quality.

  4. Edible Snails (Terrestrial) of Turkey

    OpenAIRE

    YILDIRIM, M. Zeki

    2004-01-01

    Edible species and their distribution in Turkey were studied. The absence of Helix pomatia, a species reported to occur in Turkey in resources in various disciplines, is mentioned, while 7 species of edible snails determined (Theba pisana, Eobania vermiculata, Cryptomphalus aspersus, Cantareus apertus, Helix asemnis, Helix cincta and Helix lucorum) are described in detail by means of morphology, distribution, systematical positions, and a key to the species is given. Additionally, problems ab...

  5. Sensory evaluation of meat colour using photographs

    Directory of Open Access Journals (Sweden)

    Gianluigi Destefanis

    2010-01-01

    Full Text Available Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters.

  6. Meat and Poultry Labeling Terms

    Science.gov (United States)

    ... regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible ... in raising the animals. [ Top of Page ] NO ANTIBIOTICS (red meat and poultry): The terms "no antibiotics ...

  7. Color of Meat and Poultry

    Science.gov (United States)

    ... or freezer, color changes are normal for fresh meat and poultry. 2. Does a change in color indicate spoilage? Change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...

  8. Control of Thermal Meat Processing

    Science.gov (United States)

    Griffis, Carl L.; Osaili, Tareq M.

    The recent growth of the market for ready-to-eat (RTE) meat and poultry products has led to serious concern over foodborne illnesses due to the presence of pathogens, particularly Salmonella spp, Listeria monocytogenes and Escherichia coli O157:H7 in meat and poultry products. Emphasis has been placed on thermal processing since heat treatment is still considered the primary means of eliminating foodborne pathogens from raw meat and poultry products (Juneja, Eblen, & Ransom, 2001). Inadequate time/temperature exposure during cooking is a contributing factor in food poisoning outbreaks. Optimal heat treatment is required not only to destroy pathogenic microorganisms in meat and poultry products but also to maintain desirable food quality and product yield.

  9. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

    Full Text Available The evolution of meat production in Mexico during the last decade is the result of the complex interaction between different areas of livestock production and consumers’ preferences, being the former widely influenced by new tendencies and purchasing capacity. In Yucatan, there are two meat product processing plants. Yucatan’s research projects are basically focused to production, handling and genetics. This research is developed in Research Centers like Universidad Autonoma Yucatan’s Ciencias Biologicas Agropecuarias Campus, INIFAP Mococha, Instituto Tecnologico Conkal and Instituto Tecnologoco Merida. Many projects are inter-institutional and others by Cuerpos Academicos inside the institutions. Grants are provided by state, national or international dependencies. In the Instituto Tecnologico Merida research projects are on different animals’ meat quality and novel meat products.

  10. To eat or not to eat meat: that is the question

    Directory of Open Access Journals (Sweden)

    Paloma Celada

    Full Text Available Meat is a well accepted food with appreciable appealing. Due to its high nutritional value it plays a central role in human development. Meat/meat derivates are important sources of proteins, minerals and vitamins. Their nutritional importance is paralleled to their economic impact. Paying attention to the social alarm originated by a recent publication of WHO about the relationship between red and/or processed meat consumption and cancer, this paper reviews the following aspects: a the present consumption of meat/meat products in Spain; b the contribution of their macro/micronutrients to the recommended dietary allowances; c the obliged use of additives (e.g. nitrites and nitrates to warrant the food safety, and their daily intake. In addition health risks derived from a high consumption, as well as the most appropriate culinary uses in order to reduce the formation of toxic products (e.g. N-nitrosocompounds are commented. Due to the huge variety of available meat products, this paper concludes that any generalization should be avoided. We also emphasize about the advantages of consuming meat/meat products in the frame of a Mediterranean diet, rich in vegetables, fruits, and bioactive compounds.

  11. Equine glanders in Turkey.

    Science.gov (United States)

    Arun, S; Neubauer, H; Gürel, A; Ayyildiz, G; Kusçu, B; Yesildere, T; Meyer, H; Hermanns, W

    1999-03-01

    In the course of an epidemiological study of glanders on a number of Turkish islands in the Sea of Marmara, 1128 horses were examined by using the intracutaneous mallein test. Thirty-five (3-1 per cent) developed an increase in rectal temperature and a swelling at the point of injection. Ten of these horses were killed and glanders was confirmed in five cases by the presence of lesions and by the immunohistological demonstration of the causative agent, Burkholderia mallei. Clinical and pathological findings indicated that in all cases the infection was restricted to the mucous membrane of the nasal cavity with its parasinus, the nostrils and the upper lips. It was confirmed that equine glanders is endemic in Turkey.

  12. In-situ identification of meat from different animal species by shifted excitation Raman difference spectroscopy

    Science.gov (United States)

    Sowoidnich, Kay; Kronfeldt, Heinz-Detlef

    2012-05-01

    The identification of food products and the detection of adulteration are of global interest for food safety and quality control. We present a non-invasive in-situ approach for the differentiation of meat from selected animal species using microsystem diode laser based shifted excitation Raman difference spectroscopy (SERDS) at 671 nm and 785 nm. In that way, the fingerprint Raman spectra can be used for identification without a disturbing fluorescence background masking Raman signals often occurring in the investigation of biological samples. Two miniaturized SERDS measurement heads including the diode laser and all optical elements are fiber-optically coupled to compact laboratory spectrometers. To realize two slightly shifted excitation wavelengths necessary for SERDS the 671 nm laser (spectral shift: 0.7 nm, optical power: 50 mW) comprises two separate laser cavities each with a volume Bragg grating for frequency selection whereas the 785 nm light source (spectral shift: 0.5 nm, optical power: 110 mW) is a distributed feedback laser. For our investigations we chose the most consumed meat types in the US and Europe, i.e. chicken and turkey as white meat as well as pork and beef as red meat species. The applied optical powers were sufficient to detect meat Raman spectra with integration times of 10 seconds pointing out the ability for a rapid discrimination of meat samples. Principal components analysis was applied to the SERDS spectra to reveal spectral differences between the animals suitable for their identification. The results will be discussed with respect to specific characteristics of the analyzed meat species.

  13. Probiotic Meat Products and Nutrition

    OpenAIRE

    Sena Özbay Doğu; Cemalettin Sarıçoban

    2015-01-01

    Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy b...

  14. The mitochondrial genome sequence and molecular phylogeny of the turkey, Meleagris gallopavo.

    Science.gov (United States)

    Guan, X; Silva, P; Gyenai, K B; Xu, J; Geng, T; Tu, Z; Samuels, D C; Smith, E J

    2009-04-01

    The mitochondrial genome (mtGenome) has been little studied in the turkey (Meleagris gallopavo), a species for which there is no publicly available mtGenome sequence. Here, we used PCR-based methods with 19 pairs of primers designed from the chicken and other species to develop a complete turkey mtGenome sequence. The entire sequence (16,717 bp) of the turkey mtGenome was obtained, and it exhibited 85% similarity to the chicken mtGenome sequence. Thirteen genes and 24 RNAs (22 tRNAs and 2 rRNAs) were annotated. An mtGenome-based phylogenetic analysis indicated that the turkey is most closely related to the chicken, Gallus gallus, and quail, Corturnix japonica. Given the importance of the mtGenome, the present work adds to the growing genomic resources needed to define the genetic mechanisms that underlie some economically significant traits in the turkey.

  15. Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

    OpenAIRE

    MISHRA, BIDYUT PRAVA; CHAUHAN, GEETA; Mendiratta, S. K.; B. D. Sharma; Desai, B. A.; Rath, P. K.

    2013-01-01

    It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat ri...

  16. Use of conservation technologies in meat proccesins and produktion of meat products

    OpenAIRE

    KUBECOVÁ, Dagmar

    2015-01-01

    This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products an...

  17. Diagnosis and Treatment of Hypophosphatemia in Young Turkeys

    Directory of Open Access Journals (Sweden)

    Cumali Özkan*, Abdullah Kaya, Loğman Aslan1 and Yakup Akgül

    2012-01-01

    Full Text Available This study was aimed to diagnose and to treat the disease of young turkeys showing hypophosphatemia symptoms in a farm. The material of this study was consisted of turkeys in both sexes, aged between 13-15 weeks. In the clinical examinations of the turkeys; weight loss, weakness, unwilling to walk, lameness and extremity fractures in some animals were determined. Blood samples were collected from 20 turkeys chosen randomly for biochemical analyses and mineral assays. Serum Ca, P, ALP, Mg, Cu, Zn, Fe, Mn and Co levels were analyzed. Phosphorus and Zn levels were found to decrease significantly whereas Ca, ALP, Mn levels and Ca/P ratio found to increase before treatment. For treatment purpose, phosphoric acid and vitamin D3 were added to their drinking water. Clinical findings improved after treatment and biochemical parameters which were abnormal before treatment returned to normal values after treatment. As a result, hypophosphatemia was one of the most important reasons of foot problems and bone fractures during the growth period of the turkeys. It was also observed that adding phosphorus and vitamin D3 in the drinking water for the purpose of treatment was considered to be beneficial.

  18. 78 FR 12414 - WTO Dispute Settlement Proceeding Regarding United States-Measures Affecting the Importation of...

    Science.gov (United States)

    2013-02-22

    ... not permit the import of fresh bovine meat (beef) from Argentina. In December 2002, Argentina... Importation of Animals, Meat and Other Animal Products From Argentina AGENCY: Office of the United States... importation of animals, meat and other animal products in connection to FMD lacks scientific justification...

  19. Microbial safety of meat in the European Union.

    Science.gov (United States)

    Nørrung, B; Buncic, S

    2008-01-01

    The two most frequently reported zoonotic diseases in humans in the EU in 2005 were Campylobacter and Salmonella infections with incidences of 51.6 and 38.2 cases per 100,000 population, respectively. Reported human infections caused by Yersinia spp., Verocytotoxigenic Escherichia coli, and Listeria monocytogenes had comparably lower incidences of 2.6, 1.2 and 0.3 cases per 100,000 population, respectively. Meat and meat products are important sources for these infections but knowledge on exactly how important they are compared with other types of food, drinking water and environmental exposure is quite limited. Occurrences of zoonotic pathogens in raw meat are variable, although most often are between 1% and 10%, depending on the organism, geographical factors, farming and/or meat production practices, etc. Zoonotic pathogens in meat have to be controlled through a complete, continuous farm-to-fork system. It is of utmost importance to control faecal contamination of carcasses through efficient HACCP-based process hygiene management systems.

  20. The Status of Beekeeping for Honey Production in Turkey

    Directory of Open Access Journals (Sweden)

    M. I. Soysal

    2007-05-01

    Full Text Available This study was conducted to investigate present status of beekeeping and honey production levels per colony in Turkey. Data was available by questionnaire with randomly selected from 38 different city beekeeper. Survey was completed to find out the present status of beekeeping administration and education of beekeeper, Turkey one the most is suitable country for beekeeping with respect to different climate, geographic and vegetation. But honey production level per colony is lower than the expectation in Turkey. In this research, data was collected about some factors (bee race, education, administration capacity, techniques and technology, region differences and migration of beekeeping which are assumed to having important effects on honey production and examine whether these factors were affected on production levels per colony or not.

  1. Targeted capture enrichment and sequencing identifies extensive nucleotide variation in the turkey MHC-B.

    Science.gov (United States)

    Reed, Kent M; Mendoza, Kristelle M; Settlage, Robert E

    2016-03-01

    Variation in the major histocompatibility complex (MHC) is increasingly associated with disease susceptibility and resistance in avian species of agricultural importance. This variation includes sequence polymorphisms but also structural differences (gene rearrangement) and copy number variation (CNV). The MHC has now been described for multiple galliform species including the best defined assemblies of the chicken (Gallus gallus) and domestic turkey (Meleagris gallopavo). Using this sequence resource, this study applied high-throughput sequencing to investigate MHC variation in turkeys of North America (NA turkeys). An MHC-specific SureSelect (Agilent) capture array was developed, and libraries were created for 14 turkeys representing domestic (commercial bred), heritage breed, and wild turkeys. In addition, a representative of the Ocellated turkey (M. ocellata) and chicken (G. gallus) was included to test cross-species applicability of the capture array allowing for identification of new species-specific polymorphisms. Libraries were hybridized to ∼12 K cRNA baits and the resulting pools were sequenced. On average, 98% of processed reads mapped to the turkey whole genome sequence and 53% to the MHC target. In addition to the MHC, capture hybridization recovered sequences corresponding to other MHC regions. Sequence alignment and de novo assembly indicated the presence of several additional BG genes in the turkey with evidence for CNV. Variant detection identified an average of 2245 polymorphisms per individual for the NA turkeys, 3012 for the Ocellated turkey, and 462 variants in the chicken (RJF-256). This study provides an extensive sequence resource for examining MHC variation and its relation to health of this agriculturally important group of birds.

  2. Haemoglobinopathy prevention program in Turkey

    Directory of Open Access Journals (Sweden)

    D. Canatan

    2011-12-01

    Full Text Available Thalassemia and abnormal haemoglobins are a serious health problem in Turkey. Very important steps for toward preventing thalassemia have been taken in Turkey by Ministry of Health (MOH, Turkish National Haemoglobinopathy Council (TNHC and Thalassemia Federation of Turkey (TFT since 2000. In 1993, a law was issued called Fight Against Hereditary Blood Disease especially for thalassemia and haemoglobinopathies. The law commends to prevent haemoglobinopathies and to treat all patients with haemoglobinopathy and thalassemia. A pilot project was started and centres were created in the MOH Hospitals in the southern provinces of Turkey. In 2000, TNHC was installed to combine all centres, foundations, and associations into one organization controlled by the MOH. In 2001, the MOH and the TNHC made an inventory of all recorded patients with thalassemia and abnormal hemoglobins in Turkey, registering at least 4513 patients. In 2002, written regulations for the Fight Against Hereditary Blood Disease were published. MOH and TNHC selected 33 provinces situated in the Thrace, Marmara, Aegean, Mediterranean and South Eastern regions with high birth prevalence of severe haemoglobinopathies. In 2003, the haemoglobinopathy scientific committee was set-up, a guidebook was published and a national Hemoglobinopaty Prevention Program (HPP was started in these high risk provinces . This program is running in these provinces successfully. In 2005, TFT was established as a secular society organization instead of TNHC. In 2007, National Thalassemia Prevention Campaign (NTPC was organized for public education by TFT. This campaign contributed very important supporting to HPP in Turkey, because totally 62.682 people such as health workers, students, teachers, demarches, religion officers and the other many people were educated for preventing thalassemia and haemoglobinopathies. In 2009, National Thalassemia Education Seminars (NTES for health personnel have been planned in

  3. Basic sciences agonize in Turkey!

    Science.gov (United States)

    Akdemir, Fatma; Araz, Asli; Akman, Ferdi; Durak, Rıdvan

    2016-04-01

    In this study, changes from past to present in the departments of physics, chemistry, biology and mathematics, which are considered as the basic sciences in Turkey, are shown. The importance of basic science for the country emphasized and the status of our country was discussed with a critical perspective. The number of academic staff, the number of students, opened quotas according to years for these four departments at universities were calculated and analysis of the resulting changes were made. In examined graphics changes to these four departments were similar. Especially a significant change was observed in the physics department. Lack of jobs employing young people who have graduated from basic science is also an issue that must be discussed. There are also qualitative results of this study that we have discussed as quantitative. Psychological problems caused by unemployment have become a disease among young people. This study was focused on more quantitative results. We have tried to explain the causes of obtained results and propose solutions.

  4. UNDERSTANDING THE NEET IN TURKEY

    Directory of Open Access Journals (Sweden)

    Z. Bilgen Susanli

    2016-04-01

    Full Text Available The purpose of this paper is twofold. First, drawing on data from the Household Labor Force Surveys over the period 2004-2013, it examines the determinants of the NEET (Not in Employment, Education or Training status for the Turkish youth. This is particularly important for Turkey as it has the highest NEET rate among the OECD countries. Second, it describes the movement of the youth across four states: education, employment, unemployment and inactivity. Probit results indicate that gender and educational attainment are key factors for explaining the NEET status. Findings also show that a greater number of household members that are in employment is associated with a lower likelihood of NEET. Transition analyses reveal that the state of inactivity remains highly persistent despite the substantial fall over the sample period. In addition, the rise in the persistence of education between 2007 and 2009 underlines the choice of the youth to stay in education in response to the fall in labor market prospects.

  5. Consumers’ Attitudes towards Farm Animal Welfare and their Influence on Meat Consumption

    Directory of Open Access Journals (Sweden)

    Marija Cerjak

    2011-12-01

    Full Text Available The aim of this paper was to examine Croatian consumers’ attitudes towards meat producing farm animal welfare (AW. The survey conducted with 102 meat consumers in Zagreb revealed that consumers believe in importance of AW but most of them do not consider it when buying meat. Three segments, differing in their attitudes towards AW, were identified by using cluster analysis: the most numerous (44% are mostly concerned about AW and they eat meat less oft en than others; the second group (37% considers AW as an important issue, but they believe that modern food production not following high AW standards is necessary. The smallest segment (19% is rather indifferent towards AW compared to others, and they consider taste of meat as more important than the way of its production.

  6. Consumers’ Attitudes towards Farm Animal Welfare and their Influence on Meat Consumption

    Directory of Open Access Journals (Sweden)

    Marija Cerjak

    2011-10-01

    Full Text Available The aim of this paper was to examine Croatian consumers’ attitudes towards meat producing farm animal welfare (AW. The survey conducted with 102 meat consumers in Zagreb revealed that consumers believe in importance of AW but most of them do not consider it when buying meat. Three segments, differing in their attitudes towards AW, were identified by using cluster analysis: the most numerous (44% are mostly concerned about AW and they eat meat less oft en than others; the second group (37% considers AW as an important issue, but they believe that modern food production not following high AW standards is necessary. The smallest segment (19% is rather indifferent towards AW compared to others, and they consider taste of meat as more important than the way of its production.

  7. Antibodies to selected disease agents in translocated wild turkeys in California.

    Science.gov (United States)

    Charlton, K G

    2000-01-01

    Wild turkeys (Meleagris gallopavo) trapped within California (n = 715) or imported into California from other states (n = 381) from 1986 to 1996 were tested for exposure to certain disease agents. Prevalence of antibody to Mycoplasma gallisepticum, Mycoplasma meleagridis, Salmonella pullorum, Salmonella typhimurium, Newcastle disease virus, and avian influenza virus was low (0-4%) for wild turkeys trapped within California. With the exception of antibody prevalence to M. meleagridis of 33%, the same was true for wild turkeys imported into California from other states. Antibody prevalence to Mycoplasma synoviae was 8-10% for both groups.

  8. Experimental Investigation of Thermal Conductivity of Meat During Freezing

    Science.gov (United States)

    Shinbayeva, A.; Arkharov, I.; Aldiyarov, A.; Drobyshev, A.; Zhubaniyazova, M.; Kurnosov, V.

    2017-04-01

    The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which provides a higher degree of preservation of the quality of frozen products in comparison with traditional technologies. The thermal conductivity of meat is an important parameter influencing the energy consumption in the freezing process. This paper presents the results of an experimental investigation of the temperature dependence of the thermal conductivity of beef. The measurements were taken by using a specially designed measurement cell, which allows covering the temperature range from 80 to 300 K.

  9. Long Term Impact of Financial System on Import Demand for Turkey = Finansal Sistemin İthalat Talebi Üzerindeki Uzun Dönem Etkisi: Türkiye Örneği

    Directory of Open Access Journals (Sweden)

    Uğur ADIGÜZEL

    2012-11-01

    Full Text Available In this study, we aim to analyze whether a shock in a component of the financial system affect import demand on the long run. In this regard, we include components of financial system into the import demand function and employ long run SVAR method. We analyze the eight period from the beginning of “Transition Program for Strengthening the Turkish Economy”. We conclude that import demand responses affect positively a national cash flow shock. Relative prices shock affects import demand positively, as expected. There is a number of variables belonging to a financial system which induces import demand. According to results, the financial system influences the import demand and policymakers have to take into account the interaction between import demand and financial system in the policy-making process.

  10. [Application and recent development of research on near-infrared spectroscopy for meat quality evaluation].

    Science.gov (United States)

    Xu, Xia; Cheng, Fang; Ying, Yi-Bin

    2009-07-01

    As one of new optical detection methods, near-infrared spectroscopy (NIRS) technique has been widely used in food industry in recent years. NIRS technique is also promising for quality evaluation of meat and meat products and is characterized by its quickness, online operation and nondestructive detection. The present paper reviews the main application and recent development of research on near-infrared spectroscopy in meat industry, including components analysis, sensory quality evaluation as well as discrimination of production. It's necessary to determine the content of main chemical components in a variety of meat such as protein, fat, water etc as they exert important influence on meat quality. Sensory quality including tenderness, water holding capacity, color, and freshness is commonly evaluated by human sensory system. Thus there is an obvious potential profit to achieve online determination industrialization for meat quality. Additionally the utilization of NIRS in quality detection of common meat products is particularized in this paper. Most study of near-infrared spectroscopy technique for meat quality evaluation lays emphasis on component analysis that especially has shown a progress in the determination of protein, fat, water and part of fatty acid, which has been investigated much recently. Not any kind of sensory quality can be well predicted by NIRS as it depends on the species of meat and the limitation of this optical technique. Therein beef is the mostly used object with many reports on the evaluation of tenderness compared to other types. There is a lot of investigation for sensory quality detection of pork on water holding capacity etc. Meanwhile this review also tries to come up with some perspectives on meat quality detection with near-infrared spectroscopy according to current development trend: on the basis of deeply improving the meat detection precision, near-infrared spectroscopy technique combined with other non-detection techniques

  11. English Teacher Training Programs in Denmark, Sweden and Turkey

    Science.gov (United States)

    Solak, Ekrem

    2016-01-01

    Teachers play one of the most important roles in reaching learning objectives. The qualifications of teachers in an education system reflect the potential of that system and directly influence the learners' achievement. Therefore, the purpose of this study is to compare Danish and Swedish English teacher training programs with that of Turkey and…

  12. Social Justice, Education and School Social Work in Turkey

    Science.gov (United States)

    Nadir, Ural; Aktan, Mehmet Can

    2015-01-01

    This study focuses on welfare state, social justice and school social work interaction. In this paper, these three concepts' reflections in Turkey were mentioned. Researchers aimed to discuss how school social work (which is brought to the agenda recently) is important in the provision of social justice in Turkish public service delivery. [For the…

  13. Perceptions of an Anticipated Bilingual Education Program in Turkey

    Science.gov (United States)

    Ozfidan, Burhan; Burlbaw, Lynn; Kuo, Li-Jen

    2016-01-01

    Bilingual education is globally an important aspect within the educational community in recent years. The purpose of the study is to explore perceptions towards a bilingual education program and investigate factors that may affect the development of a bilingual education program in Turkey. This study also identifies the benefits of bilingualism in…

  14. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques.

    Science.gov (United States)

    Al-Kahtani, Hassan A; Ismail, Elsayed A; Asif Ahmed, Mohammed

    2017-03-15

    Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015ng/μl respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/μl or less. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method

    Directory of Open Access Journals (Sweden)

    Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO

    2014-09-01

    Full Text Available Pig meat off-flavor is attributed to trimethylamine (TMA concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relation to meat storage and movement, and the influential factors including the pig breed and storage time were discussed. The results indicated positive effects on the precursor of the fishy off-flavor and the TMA threshold. Native breeds were found to have lower TMA concentrations than European breeds (P<0.01, and females and castrated males had significantly lower TMA concentration than males (P<0.01, The threshold concentration of TMA when meat was classed as off-flavored was 25 μg·g-1, and this occurred after 35–38 h of storage. The natural qualities, such as appearance, flavor, color and overall acceptable scores declined significantly after 4 days in storage (P<0.01. It is concluded that pig meat off-flavor, breed and gender were essential factors affecting flavor for meat breeding programs, and storage time is important for pig meat natural quality.

  16. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated.

    Science.gov (United States)

    Schindler, Sabrina; Krings, Ulrich; Berger, Ralf G; Orlien, Vibeke

    2010-10-01

    Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 degrees C and compared to raw meat and a heated sample (100 degrees C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.

  17. Not appropriate dinner table conversation? Talking to children about meat production.

    Science.gov (United States)

    Bray, Heather J; Zambrano, Sofia C; Chur-Hansen, Anna; Ankeny, Rachel A

    2016-05-01

    Although Australians on average consume large quantities of meat, their attitudes to farm animal welfare are poorly understood. We know little about how farm animal production is discussed in Australian households or how children learn about the origins of meat. This study consisted of an online survey completed by 225 primary carers throughout Australia recruited through social media. Findings include that conversations about the origin of meat were generally stimulated by meal preparation within the home rather than visits to agricultural shows or similar activities. Parents preferred to initiate conversations with children about meat production before they were 5 years of age. Urban parents were more likely than rural parents to reveal that they were conflicted about eating meat and would be more empathetic to children who chose to stop eating meat. Rural parents were more likely than urban parents to feel that children should eat what they are given and that talking about meat is not a major issue. Both groups felt that it was important that children should know where their food comes from. The findings of this study suggest that parental attitudes to meat production and consumption influence conversations about meat origins with children.

  18. Research of principles for estimating the freshness of meat products by color analysis method

    Science.gov (United States)

    Gorbunova, Elena V.; Chertov, Aleksandr N.; Petukhova, Daria B.; Alekhin, Artem A.; Korotaev, Valery V.

    2015-03-01

    Color is one of the most important metrics of foodstuffs quality. It gives an indication of freshness, ingredient composition as well as about the presence or absence of falsification. Most often, the color is estimated visually, and thus, the evaluation is subjective. By automating the color analysis a wide application for this method could be found. The aim of this research is to study the principles of color analysis as applied to the task of evaluating the freshness of meat products using modern machine vision systems. From a scientific point of view, the color of meat depends on the proportion of myoglobin and its derivatives. It's the main pigment that characterizes the freshness of meat. Further color of meat can change due to oxidation of myoglobin during storage. Myoglobin exists in three forms. There are oxygenated form, oxidized form and form without oxygen. The meat color changes not only due to the conversion of one form into another. The content of amino acids and ammonia are another characteristics and constant signs of meat products spoilage. The paper presents the results of meat color computer simulation based on data on the content of various forms of myoglobin in different proportions. The spectral characteristic of the light source used to illuminate the meat sample is taken into account. Also the experimental studies were conducted using samples of beef. As a result the correlations between said biochemical indicators of the quality and color of the meat obtained with the help of machine vision system were found.

  19. Assessing the potential for raw meat to influence human colonization with Staphylococcus aureus.

    Science.gov (United States)

    Carrel, Margaret; Zhao, Chang; Thapaliya, Dipendra; Bitterman, Patrick; Kates, Ashley E; Hanson, Blake M; Smith, Tara C

    2017-09-07

    The role of household meat handling and consumption in the transfer of Staphylococcus aureus (S. aureus) from livestock to consumers is not well understood. Examining the similarity of S. aureus colonizing humans and S. aureus in meat from the stores in which those individuals shop can provide insight into the role of meat in human S. aureus colonization. S. aureus isolates were collected from individuals in rural and urban communities in Iowa (n = 3347) and contemporaneously from meat products in stores where participants report purchasing meat (n = 913). The staphylococcal protein A (spa) gene was sequenced for all isolates to determine a spa type. Morisita indices and Permutational Multivariate Analysis of Variance Using Distance Matrices (PERMANOVA) were used to determine the relationship between spa type composition among human samples and meat samples. spa type composition was significantly different between households and meat sampled from their associated grocery stores. spa types found in meat were not significantly different regardless of the store or county in which they were sampled. spa types in people also exhibit high similarity regardless of residential location in urban or rural counties. Such findings suggest meat is not an important source of S. aureus colonization in shoppers.

  20. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review.

    Science.gov (United States)

    Alahakoon, Amali U; Jo, Cheorun; Jayasena, Dinesh D

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

  1. Rapid discrimination of main red meat species based on near-infrared hyperspectral imaging technology

    Science.gov (United States)

    Qiao, Lu; Peng, Yankun; Chao, Kuanglin; Qin, Jianwei

    2016-05-01

    Meat is the necessary source of essential nutrients for people including protein, fat, and so on. The discrimination of meat species and the determination of meat authenticity have been an important issue in the meat industry. The objective of this study is to realize the fast and accurate identification of three main red meats containing beef, lamb and pork by using near-infrared hyperspectral imaging (HSI) technology. After acquiring the hyperspectral images of meat samples, the calibration of acquired images and selection of the region of interest (ROI) were carried out. Then spectral preprocessing method of standard normal variate correction (SNV) was used to reduce the light scattering and random noise before the spectral analysis. Finally, characteristic wavelengths were extracted by principal component analysis (PCA), and the Fisher linear discriminant method was applied to establish Fisher discriminant functions to identify the meat species. All the samples were collected from different batches in order to improve the coverage of the models. In addition to the validation of sample itself in train set and cross validation, three different meat samples were sliced at the size of 2cm×2cm×2 cm approximately and were spliced together in one interface to be scanned by HSI system. The acquired hyperspectral data was applied to further validate the discriminant model. The results demonstrated that the near-infrared hyperspectral imaging technology could be applied as an effective, rapid and non-destructive discrimination method for main red meats.

  2. Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaire.

    Science.gov (United States)

    Oh, Woon Yong; Lee, Ji Woong; Lee, Chong Eon; Ko, Moon Seok; Jeong, Jae Hong

    2009-12-01

    In this study, a structured survey questionnaire was used to determine consumers' preferences and behavior with regard to horse meat at a horse meat restaurant located in Jeju, Korea, from October 1 to December 24, 2005. The questionnaire employed in this study consisted of 20 questions designed to characterize six general attributes: horse meat sensory property, physical appearance, health condition, origin, price, and other attributes. Of the 1370 questionnaires distributed, 1126 completed questionnaires were retained based on the completeness of the answers, representing an 82.2% response rate. Two issues were investigated that might facilitate the search for ways to improve horse meat production and marketing programs in Korea. The first step was to determine certain important factors, called principal components, which enabled the researchers to understand the needs of horse meat consumers via principal component analysis. The second step was to define consumer segments with regard to their preferences for horse meat, which was accomplished via cluster analysis. The results of the current study showed that health condition, price, origin, and leanness were the most critical physical attributes affecting the preferences of horse meat consumers. Four segments of consumers, with different demands for horse meat attributes, were identified: origin-sensitive consumers, price-sensitive consumers, quality and safety-sensitive consumers, and non-specific consumers. Significant differences existed among segments of consumers in terms of age, nature of work, frequency of consumption, and general level of acceptability of horse meat.

  3. A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat.

    Science.gov (United States)

    Jira, Wolfgang; Schwägele, Fredi

    2017-04-15

    A sensitive HPLC-MS/MS-method for the detection of microbial transglutaminase (TG) from Streptomyces mobaraensis in different types of restructured meat (pork, beef, chicken, and turkey) was developed using six tryptic marker peptides (8-11 amino acids). Meat binding experiments were performed with two technical TG mixtures with and without caseinate. After optimization of the conditions of extraction and tryptic digestion, restructured meat and blank values (total samples: 62) were analyzed in a raw and heated state. By investigation of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little effects of the type of pre-treatment on the detectability of TG were found. Using four marker peptides, no false-positive or false-negative results were obtained. The limit of detection (LOD) was about a factor of 10 below the recommended amount of transglutaminase for raw as well as heated restructured meat.

  4. Meat sources of infection for outbreaks of human trichinellosis.

    Science.gov (United States)

    Rostami, Ali; Gamble, H Ray; Dupouy-Camet, Jean; Khazan, Hooshang; Bruschi, Fabrizio

    2017-06-01

    Trichinellosis is one of the most important foodborne zoonotic diseases, with worldwide distribution. While human risk for trichinellosis has historically been linked to pork, modern pork production systems and slaughter inspection programs have reduced or eliminated pork as a source for trichinellosis in many countries. While pork may no longer pose a significant risk for trichinellosis, many other animal species may be hosts for Trichinella species nematodes and when human consume meat from these animal species, there may be risk for acquiring trichinellosis. This review article describes the various non-pork meat sources of human trichinellosis outbreaks, where these outbreaks have occurred and some of the factors that contribute to human risk. The literature reviewed here provides evidence of the persistence of Trichinella as a human health risk for people who eat meat from feral and wild carnivores and scavengers, as well as some herbivores that have been shown to harbor Trichinella larvae. It points to the importance of education of hunters and consumers of these meats and meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Histomoniasis in wild turkeys in Mississippi.

    Science.gov (United States)

    Hurst, G A

    1980-07-01

    Blackhead (histomoniasis, enterohepatitis) was diagnosed as the cause of death for three wild turkeys (Meleagris gallopavo silvestris) found in widely separated areas in Mississippi. The turkeys came from areas with high turkey population densities and supplemental feeding programs. Finding three sick and/or dead wild turkeys in a year's period suggests that the disease is more prevalent than generally believed. Recommendations for management programs are presented.

  6. Equity Returns, Firm-Specific Characteristics and Sector Rotation: Evidence from Turkey

    National Research Council Canada - National Science Library

    Selahattin Guris; Aynur Pala

    2014-01-01

      This paper examines the firm-spesific characteristics that affect on equity returns depending on sector rotation scheme throughout four financial cycle stages for an important emerging market, Turkey...

  7. A four-year survey in the farming region of Chile, occurrence and human exposure to polychlorinated dibenzo-p-dioxins and dibenzofurans, and dioxin -like polychlorinated biphenyls in different raw meats

    NARCIS (Netherlands)

    San Martin, B.V.; Pizarro-Aránguiz, N.; García-Mendoza, D.; Araya-Jordan, C.; Maddaleno, A.; Abad, E.; Galbán-Malagón, C.J.

    2016-01-01

    For the first time in South America, a four-year survey (2011-2014) was conducted to assess the occurrence of polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (dl-PCBs) in different raw meats (bovine, pork, ovine, chicken, and turkey) sampled from

  8. 9 CFR 94.2 - Fresh (chilled or frozen) products (other than meat), and milk and milk products of ruminants and...

    Science.gov (United States)

    2010-01-01

    ... (other than meat), and milk and milk products of ruminants and swine. 94.2 Section 94.2 Animals and... (other than meat), and milk and milk products of ruminants and swine. (a) The importation of fresh (chilled or frozen) products (other than meat and milk and milk products) derived from ruminants or swine...

  9. What is artiifcial meat and what does it mean for the future of the meat industry?

    Institute of Scientific and Technical Information of China (English)

    Sarah P F Bonny; Graham E Gardner; David W Pethick; Jean-Franois Hocquette

    2015-01-01

    The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must ifnd solutions to issues regarding animal welfare, health and sustainability and wil have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as‘artiifcial meat’ are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artiifcial meats, in vitro or cultured meat and meat from genetical y modiifed organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a smal percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artiifcial meats such as meat from genetic modiifed organisms or cultured meat may become sufifciently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also beneift from assimilating biotechnologies such as cloning and genetic modiifcation technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artiifcial meats. Although it wil depend at least partly on the evolution of conventional meat production, the future of artiifcial meat produced from stem cel s appears uncertain at this time.

  10. Aflatoxin B1 residues in imported and local broiler, s breast and thigh muscle in Kurdistan region

    Directory of Open Access Journals (Sweden)

    E.P. Candlan

    2015-06-01

    Full Text Available Residues of Aflatoxins and their metabolites might be present in meat and other products of animals receiving Aflatoxin contaminated feeds which could subsequently create health problems in man. Eighty nine imported (Iran/Khosh pokht; (Turkey/Yam-tapilic, Lades, Senplic, Kapidac, Kozoa, Oznesilpilic and (Brazil, hilal, Sadia, and 90 locally produced (Hoshiar poultry farm, Nihad poultry farm, Hokar poultry farm, Mansoor poultry farm, AL-Shimal poultry house, Mardin poultry house and AL-Eetimad poultry slaughterhouse broiler breast and thigh muscle samples were examined for residual Aflatoxin B1 using ELIZA test. Results revealed that out of 89 imported samples only 21 (23.59% were positive, but only 2 (2.24% were rejected, while the remaining 87 samples (97.75% were acceptable. Concerning the local samples, results showed that 19 samples (21.11% were positive, but 10 (11.11% were rejected, while the remaining 80 samples (88.88% were accepted. The public health importance of residual AFB1 in broiler meat samples was discussed.

  11. Control of Listeria monocytogenes in Turkey Deli Loaves using Organic Acids as Formulation Ingredients

    Science.gov (United States)

    The growth of Listeria monocytogenes (LM) in further processed meat products has become a major concern and an important food safety issue. The meat and poultry industries have incorporated interventions such as organic acids in marinades in order to inhibit the growth of LM. In this study, organic...

  12. Does low meat consumption increase life expectancy in humans?

    Science.gov (United States)

    Singh, Pramil N; Sabaté, Joan; Fraser, Gary E

    2003-09-01

    Since meat products represent a major source of protein in the Western diet, findings on whether meat intake significantly contributes to the burden of fatal disease have important clinical and public health implications. The objective was to examine whether a very low meat intake (less than weekly) contributes to greater longevity. We reviewed data from 6 prospective cohort studies and report new findings on the life expectancy of long-term vegetarians from the Adventist Health Study. Our review of the 6 studies found the following trends: 1) a very low meat intake was associated with a significant decrease in risk of death in 4 studies, a nonsignificant decrease in risk of death in the fifth study, and virtually no association in the sixth study; 2) 2 of the studies in which a low meat intake significantly decreased mortality risk also indicated that a longer duration (>/= 2 decades) of adherence to this diet contributed to a significant decrease in mortality risk and a significant 3.6-y (95% CI: 1.4, 5.8 y) increase in life expectancy; and 3) the protective effect of a very low meat intake seems to attenuate after the ninth decade. Some of the variation in the survival advantage in vegetarians may have been due to marked differences between studies in adjustment for confounders, the definition of vegetarian, measurement error, age distribution, the healthy volunteer effect, and intake of specific plant foods by the vegetarians. Current prospective cohort data from adults in North America and Europe raise the possibility that a lifestyle pattern that includes a very low meat intake is associated with greater longevity.

  13. Mycotoxins in Meat and Processed Meat Products

    Science.gov (United States)

    Bailly, Jean-Denis; Guerre, Philippe

    Mycotoxins are toxic substances elaborated by fungi. They constitute a heterogeneous group of secondary metabolites with diverse potent pharmacological and toxic effects in humans and animals. More than 300 secondary metabolites have been identified but around 30 are of real concern for human and animal health (for review, see Bennett & Klich, 2003). These molecules are produced during mould development on plants in the field or during storage period. They can be found as natural contaminants of many vegetal foods or feeds, mainly cereals, but also fruits, nuts, grains, forage as well as compound foods intended for human or animal consumption. Most important mycotoxins are produced by moulds belonging to Aspergillus, Penicillium and Fusarium genus (Bhatnagar, Yu, & Ehrlich, 2002; Conkova, Laciakova, Kovac, & Seidel, 2003; Pitt, 2002). These molecules are usually classified depending on the fungal species that produce them (Table 4.1)

  14. Biogenic amines in meat and fermented meat products

    Directory of Open Access Journals (Sweden)

    Joanna Stadnik

    2010-09-01

    Full Text Available Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

  15. Identification and complete genome characterization of a novel picornavirus in turkey (Meleagris gallopavo).

    Science.gov (United States)

    Boros, Ákos; Nemes, Csaba; Pankovics, Péter; Kapusinszky, Beatrix; Delwart, Eric; Reuter, Gábor

    2012-10-01

    Members of the family Picornaviridae are important pathogens of humans and animals, although compared with the thousands of known bird species (>10 000), only a few (n = 11) picornaviruses have been identified from avian sources. This study reports the metagenomic detection and complete genome characterization of a novel turkey picornavirus from faecal samples collected from eight turkey farms in Hungary. Using RT-PCR, both healthy (two of three) and affected (seven of eight) commercial turkeys with enteric and/or stunting syndrome were shown to be shedding viruses in seven (88 %) of the eight farms. The viral genome sequence (turkey/M176/2011/HUN; GenBank accession no. JQ691613) shows a high degree of amino acid sequence identity (96 %) to the partial P3 genome region of a picornavirus reported recently in turkey and chickens from the USA and probably belongs to the same species. In the P1 and P2 regions, turkey/M176/2011/HUN is related most closely to, but distinct from, the kobuviruses and turdivirus 1. Complete genome analysis revealed the presence of characteristic picornaviral amino acid motifs, a potential type II-like 5' UTR internal ribosome entry site (first identified among avian-origin picornaviruses) and a conserved, 48 nt long 'barbell-like' structure found at the 3' UTR of turkey/M176/2011/HUN and members of the picornavirus genera Avihepatovirus and Kobuvirus. The general presence of turkey picornavirus - a novel picornavirus species - in faecal samples from healthy and affected turkeys in Hungary and in the USA suggests the worldwide occurrence and endemic circulation of this virus in turkey farms. Further studies are needed to investigate the aetiological role and pathogenic potential of this picornavirus in food animals.

  16. Analysis of environmental impact assessment (EIA) system in Turkey.

    Science.gov (United States)

    Coşkun, Aynur Aydın; Turker, Ozhan

    2011-04-01

    The Environmental Impact Assessment (EIA) System, which embodies the "prevention principle" of the environmental law, is an important tool for environmental protection. This tool has a private importance for Turkey since it is a developing country, and it entered the Turkish law in 1983 with the Environmental Law. Besides, the EIA Regulation, which shows the application principles, became effective in 1993. Because Turkey is a candidate for European Union (EU), the EIA Regulation has been changed due to the EU compliance procedure, and its latest version became valid in 2008. This study aims to emphasize The EIA system in Turkey to supervise the efficiency of this procedure and point the success level. In the introduction part, general EIA concept, its importance, and some notations are mentioned. Following that, the legislation, which builds the EIA system, has been analyzed starting from the 1982 Turkish Constitution. Then, the legislation rules are explained due to the basic steps of the EIA procedure. In order to shed light upon the application, the EIA final decisions given until today, the results, and their distributions to the industries are assessed. In the final part of the study, a SWOT analysis is made to mention the weaknesses, strengths, opportunities, and threats of the EIA system in Turkey.

  17. Presence of Listeria species in fresh meats from retail markets in Serbia

    Directory of Open Access Journals (Sweden)

    Dimić Gordana R.

    2010-01-01

    Full Text Available Listeria spp. are Gram positive, short, non-sporing rods, microaerophilic. Of the six species currently recognized, Listeria monocytogenes is the most important as it causes a range of infections in humans and animals. The organism can be found in a wide variety of habitats including the soil, food processing environments and raw foods. The ability of the organism to grow at refrigeration temperatures is of major importance in food production. This study examines the presence of Listeria species in fresh meat. 29 samples (chicken, pork and beef meat. This bacteria was found in 82.7% of analyzed samples; 7 L. innocua, 8 L. monocytogenes and 9 L. welshimeri (of all isolates. L. innocua prevailed in pork meat (40%, L. monocytogenes in chicken and pork meat (30%, and L. welshimeri in beef meat (44.4%.

  18. Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat.

    Science.gov (United States)

    Bystroń, J; Molenda, J; Bania, J; Kosek-Paszkowska, K; Czerw, M

    2005-01-01

    The aim of this work was to determine the contamination of raw poultry meat with enterotoxigenic strains of S. aureus, using the PCR method. PCR is a rapid and sensitive method, which can show the presence in food of enterotoxigenic strains of S. aureus on the basis of specific gene sequences and detect the potential source of contamination before enterotoxins are produced. No coagulase-positive staphylococci strains were found in 65 samples of chicken parts, but these bacteria were present in 11 of 23 examined samples of minced turkey meat (48%). Using the primers for enterotoxin genes A to C, 4 of the 11 isolated S. aureus strains showed a positive result in the PCR. Three of the isolates represented the SEB gene and remaining one the SEC gene. The results obtained showed that PCR is sensitive and rapid method which may be used for detection and identification of enterotoxigenic S. aureus.

  19. Outbreak of cutaneous form of poxvirus on a commercial turkey farm caused by the species fowlpox.

    Science.gov (United States)

    Hess, C; Maegdefrau-Pollan, B; Bilic, I; Liebhart, D; Richter, S; Mitsch, P; Hess, M

    2011-12-01

    The present report documents the occurrence of a poxvirus infection in commercial meat turkeys. The affected farm had six flocks, with a total of 11,680 birds at different ages; birds from two of these flocks were affected. The clinical picture was characterized by severe epithelial lesions and proliferations on the head and neck regions as reported for the cutaneous form of poxvirus infection. Except for these lesions, no adverse clinical signs or gross pathologic lesions were observed. Only a low number of birds was affected (n = 20) and no increase of mortality could be seen. Bacteriologic investigations from the lesions revealed multiresistant Staphylococcus aureus. Eosinophilic inclusions (Bollinger bodies) in histologic examinations in the cytoplasm of keratinocytes were noticeable. Typical pox virions were demonstrated by electron microscopy, and poxvirus was isolated on the chorioallantoic membrane of specific-pathogen-free chicken eggs. Further identification of the poxvirus species was carried out by PCR and sequencing, revealing an infection with the species fowlpox. Layers in vicinity of the turkey farm that also were affected by fowlpox were considered as potential source of infection. Although it is assumed that avian poxviruses are strongly species specific, the present case report reinforces the changing picture of poxvirus infections in turkeys. Furthermore, it supports the assumption of previous data that fowlpox virus has to be seen as recently emerging pathogen in turkeys.

  20. 78 FR 4828 - Notice of Request for Extension of a Currently Approved Information Collection; Importation and...

    Science.gov (United States)

    2013-01-23

    ... due to expire on March 31, 2013. Unless accounted for in an establishment's HACCP plan, meat and... Approved Information Collection; Importation and Transportation of Meat and Poultry Products AGENCY: Food... information collection regarding the importation and transportation of meat and poultry products....

  1. Effect of probiotics on broiler meat quality

    African Journals Online (AJOL)

    STORAGESEVER

    2009-08-04

    Aug 4, 2009 ... INTRODUCTION. There is currently a world trend to reduce the use of anti- ... this study was undertaken to know the effect of probiotics .... tics fed broilers. ..... International Organization for Standardization, on meat and meat.

  2. Additives In Meat and Poultry Products

    Science.gov (United States)

    ... Viewer (JSR 286) Actions ${title} Loading... Additives in Meat and Poultry Products People have been using food additives for thousands ... may be used in canned hams or jellied meat products. HUMECTANT - substance added to foods to help retain ...

  3. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  4. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    .... “Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  5. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  6. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  7. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND... COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.311 Chow mein vegetables with meat, and...

  8. 77 FR 53909 - Certain Pasta From Italy and Turkey; Institution of Five-year Reviews Concerning the...

    Science.gov (United States)

    2012-09-04

    ... countervailing and antidumping duty orders on imports of certain pasta from Italy and Turkey (61 FR 38544... on certain pasta from Italy and Turkey (72 FR 58052). The Commission is now conducting third reviews... part 201), and part 207, subparts A, D, E, and F (19 CFR part 207), as most recently amended at 74...

  9. Pathogenicity and transmission of triple reassortant H3N2 swine influenza A viruses is attenuated following Turkey embryo propagation.

    Science.gov (United States)

    Raghunath, Shobana; Pudupakam, Raghavendra Sumanth; Deventhiran, Jagadeeswaran; Tevatia, Rahul; Leroith, Tanya

    2017-03-01

    Genetic lineages of swine influenza A viruses (SIVs) have recently been established in Turkeys in the United States. To identify molecular determinants that are involved in virulence and transmission of SIVs to Turkeys, we sequentially passaged two triple reassortant H3N2 SIV isolates from Minnesota in ten day old specific-pathogen free (SPF) Turkey embryos and tested them in seven-day old Turkey poults. We found that SIV replication in Turkey embryos led to minimal mutations in and around the receptor binding and antigenic sites of the HA molecule, while other gene segments were unchanged. The predominant changes associated with Turkey embryo passage were A223V, V226A and T248I mutations in the receptor-binding and glycosylation sites of the HA molecule. Furthermore, Turkey embryo propagation altered receptor specificity in SIV strain 07-1145. Embryo passaged 07-1145 virus showed a decrease in α2, 6 sialic acid receptor binding compared to the wild type virus. Intranasal infection of wild type SIVs in one-week-old Turkey poults resulted in persistent diarrhea and all the infected birds seroconverted at ten days post infection. The 07-1145 wild type virus also transmitted to age matched in-contact birds introduced one-day post infection. Turkeys infected with embryo passaged viruses displayed no clinical signs and were not transmitted to in-contact poults. Our results suggest that Turkey embryo propagation attenuates recent TR SIVs for infectivity and transmission in one week old Turkeys. Our findings will have important implications in identifying molecular determinants that control the transmission and virulence of TR SIVs in Turkeys and other species. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. The potentiality of synbiotic minced meat production

    Directory of Open Access Journals (Sweden)

    Hoda Khavaninzade

    2016-06-01

    Full Text Available Consumption of veal and mutton with high protein and the most important iron source at growth age is of great importance. Red meat has high vitamin (B12, mineral (zinc and pigments. To produce function food, various compounds as probiotics, prebiotics and diet fiber and secondary plant metabolites as phenol compound are added to food products. The present study applied the mixture of mutton and veal, 0.5% Inulin and three levels of microbial inoculation of lactobacillus plantarum1.5× 107 cfu/ml, 1.5× 108 cfu/ml and 1.5× 1010cfu/ml. The results of all tests of 6 treatments and one control were performed with three replications by Duncan multi-range test. The samples were chosen after the required period (day 0, 3, 5 at temperature -4 at fridge and day s14, 30, 60 at temperature -18 in freezer to evaluate the change of required factors as 200gr packages of each sample under sterile condition beside flame and hood. PH, ash, humidity, protein and survival of probiotics tests were performed. During 60 days, pH and moisture were reduced. The percent of ash and protein was increased. The survival of probiotics was reduced and in all treatments except treatment A1B with 1.5× 107 cfu/mllactobacillus plantarum and without inulin, after 60 days keeping, good viability of probiotic bacteria was observed. Also, treatment A2B1 with 0.5% Inulin and 1.5 ×108 cfu/mllactobacillus plantarum during 60 days of storage (survival of probiotics reached 7.713 log cfu/ml and was selected as the best treatment. The results of study showed that by adding Inulin and lactobacillus plantarum, synbiotic minced meat was produced and it could be used in meat products including Hamburger.

  11. High pressure processing of meat

    DEFF Research Database (Denmark)

    Grossi, Alberto; Christensen, Mette; Ertbjerg, Per

    in the myofibrillar protein pattern and HP-induced change in activity of cathepsin B and L were investigated. Results: In this study we showed that HP treatment of pork meat emulsion, ranging from 0.1 to 800 MPa, induced protein gel formation as shown by the increased Young’s modulus (Fig.1). Analysis of SDS...... the rheological properties of pork meat batters by inducing formation of protein gels. HP induced protein gels are suggested to be formed by high molecular weight myofibrillar protein aggregates and by peptides formed by lysosomal enzyme-induced cleavage of myofibrillar proteins. Perspectives: The data presented......Abstract Background: The research of high pressure (HP) processing of meat based foods needs to address how pressure affects protein interactions, aggregation and/or gelation. The understanding of the gel forming properties of myofibrillar components is fundamental for the development of muscle...

  12. Power ultrasound in meat processing.

    Science.gov (United States)

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. MARKET CHOICES FOR BROILER CHICKEN MEAT IN THE OPINION

    Directory of Open Access Journals (Sweden)

    Anna Augustyńska-Prejsnar

    2014-09-01

    Full Text Available Recently there has, been growing a increase in consumption of poultry meat in Poland. The most important material for slaughter poultry are broilers. Among factors that influence rising demand for poultry meat are: low price, availability of raw materials and promotional campaigns of safe nutrition. Its nutritional and sensory value makes it a choice product. University students are a specific group that has aroused the interest of nutritionists. The students’ lifestyle is characterised by high active social life and intense responsibilities, which ought to be augmented with a carefully chosen diet. The youth do not only have significant impact on the family purchasing decisions but display a strong purchasing power due to financial resources at their disposal and would in the future become mature and rational consumers. The article lists factors that determine purchasing needs, reasons for choice of markets and the consumption frequency of broiler meat. The feeling of lack of other products coupled with current sales promotions were, in the opinion of the students surveyed, often responsible for the decision to purchase of broiler chicken meat. Low price and the ease of preparation were also key reasons for the choice of this meat product. Responding students noted that skinless chicken breast fillet was most commonly consumed.

  14. Vegetarian diets, low-meat diets and health: a review.

    Science.gov (United States)

    McEvoy, Claire T; Temple, Norman; Woodside, Jayne V

    2012-12-01

    To review the epidemiological evidence for vegetarian diets, low-meat dietary patterns and their association with health status in adults. Published literature review focusing primarily on prospective studies and meta-analyses examining the association between vegetarian diets and health outcomes. Both vegetarian diets and prudent diets allowing small amounts of red meat are associated with reduced risk of diseases, particularly CHD and type 2 diabetes. There is limited evidence of an association between vegetarian diets and cancer prevention. Evidence linking red meat intake, particularly processed meat, and increased risk of CHD, cancer and type 2 diabetes is convincing and provides indirect support for consumption of a plant-based diet. The health benefits of vegetarian diets are not unique. Prudent plant-based dietary patterns which also allow small intakes of red meat, fish and dairy products have demonstrated significant improvements in health status as well. At this time an optimal dietary intake for health status is unknown. Plant-based diets contain a host of food and nutrients known to have independent health benefits. While vegetarian diets have not shown any adverse effects on health, restrictive and monotonous vegetarian diets may result in nutrient deficiencies with deleterious effects on health. For this reason, appropriate advice is important to ensure a vegetarian diet is nutritionally adequate especially for vulnerable groups.

  15. Control of VTEC in Dutch livestock and meat production.

    Science.gov (United States)

    Reinders, R D; Weber, M F; Lipman, L J; Verhoeff, J; Bijker, P G

    2001-05-21

    The Dutch government and the meat industry, recognising VTEC as having important public health, meat quality and economic implications, have taken a number of initiatives within the last 5 years to control VTEC in livestock and meat. These initiatives, brought together last year in a 'Masterplan VTEC', include short-, middle- and long-term priorities. Short-term priorities include advice on interventions in the cases of an outbreak of VTEC associated with a cattle herd, the implementation of handbooks for Good Manufacturing Practice (GMP) in slaughterhouses and deboning plants, and the execution of an action programme on zero-tolerance to faecal contamination of carcasses. Mid-term activities include surveillance of the occurrence of VTEC and other enteropathogens in livestock and meat, and the investigations of VTEC population dynamics in dairy farms, transportation and farm hygiene. In the longer term, this programme aims to produce a system of Integrated Quality Assurance, consolidating effective measures to control VTEC in Dutch livestock and meat, and integrating emerging means for control and prevention.

  16. GEOGRAPHICAL DISTRIBUTION OF TROUT FARMING IN TURKEY

    Directory of Open Access Journals (Sweden)

    Güven ŞAHİN

    2011-06-01

    Full Text Available Turkey is a peninsula, surrounded by seas on three sides, with a total coastline of 8.333km. As a result of its heritage from ancient inland living culture, Turkey has a limited development in fishery production. However, there have been significant efforts in developing Trout Farming, compared to the other aquaculture products in Turkey. The recent developments in trout farming in Turkey have led to an increase in trout productions, providing alternatives for public nutrition. This study aims to assess the geographical distribution of trout farming and trout fish consumption in Turkey.

  17. MRSA and multidrug-resistant Staphylococcus aureus in U.S. retail meats, 2010-2011.

    Science.gov (United States)

    Ge, Beilei; Mukherjee, Sampa; Hsu, Chih-Hao; Davis, Johnnie A; Tran, Thu Thuy T; Yang, Qianru; Abbott, Jason W; Ayers, Sherry L; Young, Shenia R; Crarey, Emily T; Womack, Niketta A; Zhao, Shaohua; McDermott, Patrick F

    2017-04-01

    Methicillin-resistant Staphylococcus aureus (MRSA) has been detected in retail meats, although large-scale studies are scarce. We conducted a one-year survey in 2010-2011 within the framework of the National Antimicrobial Resistance Monitoring System. Among 3520 retail meats collected from eight U.S. states, 982 (27.9%) contained S. aureus and 66 (1.9%) were positive for MRSA. Approximately 10.4% (107/1032) of S. aureus isolates, including 37.2% (29/78) of MRSA, were multidrug-resistant (MDRSA). Turkey had the highest MRSA prevalence (3.5%), followed by pork (1.9%), beef (1.7%), and chicken (0.3%). Whole-genome sequencing was performed for all 66 non-redundant MRSA. Among five multilocus sequence types identified, ST8 (72.7%) and ST5 (22.7%) were most common and livestock-associated MRSA ST398 was assigned to one pork isolate. Eleven spa types were represented, predominately t008 (43.9%) and t2031 (22.7%). All four types of meats harbored t008, whereas t2031 was recovered from turkey only. The majority of MRSA (84.8%) possessed SCCmec IV and 62.1% harbored Panton-Valentine leukocidin. Pulsed-field gel electrophoresis showed that all ST8 MRSA belonged to the predominant human epidemic clone USA300, and others included USA100 and USA200. We conclude that a diverse MRSA population was present in U.S. retail meats, albeit at low prevalence.

  18. Cold chain management in meat storage, distribution and retail: A review

    Science.gov (United States)

    Nastasijević, I.; Lakićević, B.; Petrović, Z.

    2017-09-01

    Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD).

  19. Role of Nitrite in Processed Meat Products and its Degradation during their Storage

    Directory of Open Access Journals (Sweden)

    ILIRJANA BOCI

    2014-06-01

    Full Text Available This paper represents the analytical data of nitrite level obtained from the experimental work done on meat processed samples taken from a meat processing plant in Tirana. There has been a long debate and health concern about the nitrite content in meat products. Nitrite is added to e.g. sausages, and hams and other meat products to preserve these products and keep them free from dangerous bacteria. Among the aims are preventing botulism, a dangerous food poison. But also it’s important to use the smallest possible amount of nitrite as a preservative because nitrite in meat can also form nitrosamines, which can damage the health. That’s why the role of nitrite in processed meat and its recommended level conform to new EC Regulations are given in the introduction part of this paper. It is important that the nitrite level be monitored during all the processing steps up to the end consumers. This makes the objective of this paper. It gives the analytical data on nitrite level on meat processed samples taken and tested during their storage and ripening period of time. Different kinds of meat products are taken and tested to evaluate the influence of various parameters (storage time, time until to the end consumers, various kinds of packing in the degradation rate of ingoing nitrite.

  20. Turkey and Turks in the German media

    Directory of Open Access Journals (Sweden)

    Necla Mora

    2009-10-01

    Full Text Available It is known that the prejudices, which have emerged in the historical process, are engraved in the social memory of the nations; conveyed from the past to the future in language, art, literature, history and many other fields; and reproduced via media especially in the periods of crisis.Firstly, Turkish-German relations must be examined in the historical process in order to understand how Turkey and Turks are represented in the German media. Accordingly, Turkish-German relations are also important in terms of drawing a general framework on how the West, which has been preserving its topicality for centuries, sees Turkey.How the subjects and groups are represented in the media texts and what kind of an image are formed in relation with them reveals the social memory of the countries in which the media texts are produced.The prejudices which have emerged in the social memory of the German people in the historical process have an effect in forming the negative image of Turks by being reproduced via active media especially in the periods of crisis. A negative image of Turks is brought forward with the concepts such as human rights violations, fundamentalism, oppression against the women and the minorities, Kurdish-Turkish discrimination and Alawi-Sunni discrimination.German media uses as evidence and tries to emphasize their justness on the publications, photographs and images that take place in the Turkish media in terms of especially the concepts mentioned above.Media texts are dialogues which are formed between the target audience and the narrator who reflects the opinions of the authority elites that are the sources of news. For that reason, representation forms of Turkey and Turks will be associated with the historical prejudices and analyzed with the critical discourse analysis approach in the scope of this study.