Irradiated ground beef: sensory and quality changes during storage under various packaging conditions

International Nuclear Information System (INIS)

Murano, P.S.; Murano, E.A.; Olson, D.G.

1998-01-01

Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at -25 degrees C prior to cooking. Irradiated 'Vac/Air' samples were more tender, irradiated 'Vac' samples were more moist, and irradiated 'Air' samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4 degrees C

Identification and dose evaluation of irradiated beef containing bones

International Nuclear Information System (INIS)

Mangiacotti, M.; Alberti, A.; Fuochi, P.G.; Chiesa, L.M.

2011-01-01

Complete text of publication follows. Food irradiation is a well-established technique to extend the food shelf life and to reduce the food-related health hazards caused by pathogenic micro-organisms. At present, radiation treatment is permitted for various categories of food and food ingredients in many countries. At the European level, irradiation of food is regulated by the European Directives 1999/2/EC and 1999/3/EC. Community legislation states that any food or food ingredients, authorised in the European Union, must be labelled with the word 'irradiated' and that every year each Member State has to carry out checks at the product marketing stage to enforce correct labelling. The present work aimed at identifying irradiated beef meat by using a reliable and sensitive detection of DNA comets as screening biological method and performing an Electron Spin Resonance (ESR) spectrometry as confirmatory qualitative standard. The influence of storage conditions and time after irradiation on DNA degradation was also investigated. Furthermore the application of ESR technique as a quantitative method was successfully applied to beef bones, using the approach of calibration curve. Results, although the limited statistics, proved for reliability of the dose reconstruction method and blind tests were carried out resulting in very satisfactory difference between actual treatment dose and reconstructed dose.

Initial contamination and decontamination of some pathogenic bacteria on beef bowel by gamma irradiation

International Nuclear Information System (INIS)

Harsojo; Irawati Z

2011-01-01

An experiment has been conducted to study the initial bacterial contamination and decontamination of pathogenic bacteria on beef bowel such as beef liver, tripe and lung by gamma irradiation. The measured parameter were the amount of total aerobe bacteria, total coliforms, Escherichia coli, Staphylococcus spp. and identification of Salmonella. Another experiment has been conducted to study the effect of irradiation on some pathogenic bacteria which was inoculated on beef bowel. The bacteria included Salmonella typhimurium, E. coli 0157, E. coli polyvalent and Vibrio cholera were inoculated on beef bowel, respectively. Irradiation was done with dose of 0; 0.1; 0.2; 0.3 and 0.4 kGy. The irradiation was done at a Multipurpose Panoramic Batch Irradiator (IRPASENA) with a dose rate of 1.149 kGy/h. The results showed no Salmonella was detected in all samples observed. On the other hand, E. coli was found in all samples. The initial contamination of aerobe bacteria were varied from 8.85 x 10"5 to 1.08 x 10"8 cfu/g while coliform were varied from 2.70 x 10"6 to 3.23 x 10"7 cfu/g. The total E. coli were varied from 8.55 x 10"5 to 2.60 x 10"7 cfu/g, while the total Staphylococcus spp were varied from 1.6 x 10"5 to 4.10 x 10"7 cfu/g. E. coli 0157 was the most radiosensitive bacteria in beef bowel among others, likewise V. cholera was the most radioresistant bacteria among the others. (author)

Effects of irradiation on trans fatty acids formation in ground beef

International Nuclear Information System (INIS)

Brito, M.S.; Villavicencio, A.L.C.H.; Mancini-filho, Jorge

2002-01-01

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a 60 Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at -10 deg. C

Enhancing Lipid Stability in Irradiated Beef Mince by Oleoresins and/ or Ascorbic Acid during Chilling Storage

International Nuclear Information System (INIS)

Zahran, D.A.

2008-01-01

Lipid Oxidation, fatty acids profile and sensory properties of irradiated beef mince (2.5 kGy) treated with oleoresins (rosemary or ginger), ascorbic acid, or combination of ascorbic acid and oleoresins were investigated during 30 days of chilled storage. Thiobarbituric acid reactive substances (TBARS) as an indication of lipid oxidation, of irradiated control samples were significantly higher than those of non irradiated control and samples treated with rosemary and ginger oleoresins. By GC-MS analysis, it was found that the relative percentage of total saturated fatty acids (TSFA) increased in all treatments. However, the highest increase was recorded in irradiated control samples compared to non irradiated control samples. Beef mince samples treated with oleoresins (rosemary or ginger) had the best scores for discoloration and off odour. Thus, the addition of oleoresins (rosemary or ginger) to beef mince before irradiation could be an easily applied method to minimize oxidative degradation of irradiated meat

Reduction of irradiation off-odor and lipid oxidation in ground beef by α-tocopherol addition and the use of a charcoal pack

International Nuclear Information System (INIS)

Sohn, S.H.; Jang, A.; Kim, J.K.; Song, H.P.; Kim, J.H.; Lee, M.; Jo, C.

2009-01-01

A combination of a charcoal pack during irradiation and α-tocopherol addition into ground beef was applied to eliminate an irradiation characteristic off-odor and to retard the lipid oxidation caused by the irradiation process. Ground beef was mixed with 200 ppm α-tocopherol and gamma irradiated with 0, 5, and 10 kGy with or without a charcoal pack present during the irradiation treatment. The pH of the control group was lower than that of α-tocopherol and charcoal pack treatment initially but increased rapidly and showed higher pH at day 7. Addition of α-tocopherol with or without charcoal pack addition showed lower 2-thiobarbituric acid reactive substances values in irradiated ground beef at days 3 and 7 compared to those without addition. The color of ground beef was not significantly affected by the treatment. However, odor preference result showed that 10 kGy-irradiated ground beef with a combination of charcoal pack and α-tocopherol addition had higher scores than the control group regardless of irradiation. Solid-phase microextraction (SPME) gas chromatograph/mass spectrometry (GC/MS) analysis identified various volatile compounds that were created by irradiation of ground beef. These compounds were reduced or eliminated when a charcoal pack was used during the irradiation process. The results of the present study imply that combination of packaging with a charcoal pack during the irradiation process and addition of α-tocopherol into ground beef is a good method to effectively eliminate an irradiation off-odor and retard the lipid oxidation development in ground beef caused by irradiation

Reduction of irradiation off-odor and lipid oxidation in ground beef by {alpha}-tocopherol addition and the use of a charcoal pack

Energy Technology Data Exchange (ETDEWEB)

Sohn, S.H. [Busan Regional Food and Drug Administration, Busan 608-829 (Korea, Republic of); Jang, A. [National Institute of Animal Science, RDA, Suwon 441-706 (Korea, Republic of); Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Kim, J.K. [Cooperative Research, Extension, and Education Service, Northern Marianas College, Saipan, MP 96950 (Korea, Republic of); Song, H.P. [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Kim, J.H. [Cooperative Research, Extension, and Education Service, Northern Marianas College, Saipan, MP 96950 (Korea, Republic of); Lee, M. [Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921 (Korea, Republic of); Jo, C. [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of)], E-mail: cheorun@cnu.ac.kr

2009-02-15

A combination of a charcoal pack during irradiation and {alpha}-tocopherol addition into ground beef was applied to eliminate an irradiation characteristic off-odor and to retard the lipid oxidation caused by the irradiation process. Ground beef was mixed with 200 ppm {alpha}-tocopherol and gamma irradiated with 0, 5, and 10 kGy with or without a charcoal pack present during the irradiation treatment. The pH of the control group was lower than that of {alpha}-tocopherol and charcoal pack treatment initially but increased rapidly and showed higher pH at day 7. Addition of {alpha}-tocopherol with or without charcoal pack addition showed lower 2-thiobarbituric acid reactive substances values in irradiated ground beef at days 3 and 7 compared to those without addition. The color of ground beef was not significantly affected by the treatment. However, odor preference result showed that 10 kGy-irradiated ground beef with a combination of charcoal pack and {alpha}-tocopherol addition had higher scores than the control group regardless of irradiation. Solid-phase microextraction (SPME) gas chromatograph/mass spectrometry (GC/MS) analysis identified various volatile compounds that were created by irradiation of ground beef. These compounds were reduced or eliminated when a charcoal pack was used during the irradiation process. The results of the present study imply that combination of packaging with a charcoal pack during the irradiation process and addition of {alpha}-tocopherol into ground beef is a good method to effectively eliminate an irradiation off-odor and retard the lipid oxidation development in ground beef caused by irradiation.

Response of irradiated diet fed rats to whole body X irradiation

International Nuclear Information System (INIS)

Hasan, S.S.; Kushwaha, A.K.S.

1985-01-01

The response to whole body X irradiation has been studied in the brain of rats fed both on a normal diet (consisting of equal parts of wheat and gram flour) and on a low protein irradiated diet (consisting of a part of normal diet and three parts of wheat). The activity of enzymes related to the glucose metabolism (glucose 6-phosphate dehydrogenase and fructose diphosphate aldolase) is reduced, while that of peroxidant enzymes (catalase and lipid peroxidase) increased in the brain of rats that received a diet poor in proteins and irradiated diets (normal or hypoproteic). DNA and RNA levels and protein content show a significant reduction in the brain of rats with hypoproteic and irradiated diets. The total body irradiation causes serious alterations in the brain in animals with a hypoproteic malnutritions due both to a low protein and an irradiated diet. The brain of rats fed on a low protein and irradiated diet exhibits after whole body irradiation damages more severe than those in rats fed on a normal irradiated diet

Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

Science.gov (United States)

Lee, Kyung Haeng; Yun, Hyejeong; Lee, Ju Woon; Ahn, Dong Uk; Lee, Eun Joo; Jo, Cheorun

2012-08-01

Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC-MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added.

Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.

Science.gov (United States)

Realini, C E; Font i Furnols, M; Sañudo, C; Montossi, F; Oliver, M A; Guerrero, L

2013-09-01

The effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass, grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment. Copyright © 2013 Elsevier Ltd. All rights reserved.

Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation

International Nuclear Information System (INIS)

Clavero, M.R.S.; Monk, J.D.; Beuchat, L.R.; Doyle, M.P.; Brackett, R.E.

1994-01-01

Raw ground beef patties inoculated with stationary-phase cells of Escherichia coli O157:H7, salmonellae, or Campylobacter jejuni were subjected to gamma irradiation (60Co) treatment, with doses ranging from 0 to 2.52 kGy. The influence of two levels of fat (8 to 14% [low fat] and 27 to 28% [high fat]) and temperature (frozen [-17 to -15 degrees C] and refrigerated [3 to 5 degrees C]) on the inactivation of each pathogen by irradiation was investigated. In ascending order of irradiation resistance, the D10 values ranged from 0.175 to 0.235 kGy (C. jejuni), from 0.241 to 0.307 kGy (E. coli O157:H7), and from 0.618 to 0.800 kGy (salmonellae). Statistical analysis revealed that E. coli O157:H7 had a significantly (P 0.05) higher D10 value when irradiated at -17 to -15 degrees C than when irradiated at 3 to 5 degrees C. Regardless of the temperature during irradiation, the level of fat did not have a significant effect on the D10 value. Salmonellae behaved like E. coli O157:H7 in low-fat beef, but temperature did not have a significant effect when the pathogen was irradiated in high-fat ground beef. Significantly higher D10 values were calculated for C. jejuni irradiated in frozen than in refrigerated low-fat beef. C. jejuni was more resistant to irradiation in low-fat beef than in high-fat beef when treatment was at -17 to -15 degrees C. Regardless of the fat level and temperature during inactivation, these pathogens were highly sensitive to gamma irradiation. An applied dose of 2.5 kGy would be sufficient to kill 10(8.1) E. coli O157:H7, 10(3.1) salmonellae, and 10(10.6) C. jejuni, resulting in a high probability of complete inactivation of populations much higher than those occasionally present in ground beef patties

Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

Energy Technology Data Exchange (ETDEWEB)

Ouattara, B.; Giroux, M.; Yefsah, R.; Smoragiewicz, W.; Saucier, L.; Borsa, J.; Lacroix, M. E-mail: monique.lacroix@inrs-iaf.uquebec.ca

2002-03-01

The current interest in 'minimally processed foods' has attracted the attention for combination of mild treatments to improve food safety and shelf-life extension. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4 deg. C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p{<=}0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.

Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

International Nuclear Information System (INIS)

Ouattara, B.; Giroux, M.; Yefsah, R.; Smoragiewicz, W.; Saucier, L.; Borsa, J.; Lacroix, M.

2002-01-01

The current interest in 'minimally processed foods' has attracted the attention for combination of mild treatments to improve food safety and shelf-life extension. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4 deg. C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p≤0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices

Testicular damage in rats fed on irradiated diets

International Nuclear Information System (INIS)

Kushwaha, A.K.S.; Hasan, S.S.

1986-01-01

Feeding effect of irradiated diets was studied on the pups born to mother fed either on irradiated normal diet or irradiated low protein diet. The study indicated that pups born to mother fed on the irradiated low protein diet had fewer spermatogonial cells in the testes than those given irradiated normal diet and unirradiated low protein diet. Similarly, pups maintained on the irradiated low protein diet showed marked decrease in alkaline phosphatase and cholesterol contents in the testes rather than in the pups fed irradiated normal as well as unirradiated low protein diets. The irradiated low protein diet fed pups showed increased depletion and vacuolization of adrenocortical and medullary cells. 13 refs., 15 figures. (author)

Testicular damage in rats fed on irradiated diets

Energy Technology Data Exchange (ETDEWEB)

Kushwaha, A K.S.; Hasan, S S

1986-12-01

Feeding effect of irradiated diets was studied on the pups born to mother fed either on irradiated normal diet or irradiated low protein diet. The study indicated that pups born to mother fed on the irradiated low protein diet had fewer spermatogonial cells in the testes than those given irradiated normal diet and unirradiated low protein diet. Similarly, pups maintained on the irradiated low protein diet showed marked decrease in alkaline phosphatase and cholesterol contents in the testes rather than in the pups fed irradiated normal as well as unirradiated low protein diets. The irradiated low protein diet fed pups showed increased depletion and vacuolization of adrenocortical and medullary cells. 13 refs., 15 figures.

Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey

International Nuclear Information System (INIS)

Fox, J.B. Jr.; Lakritz, L.; Hampson, J.; Richardson, R.; Ward, K.; Thayer, D.W.

1995-01-01

A study was made of the loss of thiamin and riboflavin due to gamma irradiation of beef, lamb and pork longissimus dorsi, turkey breast and leg muscles. Thiamin losses averaged 11%/kiloGray (kGy) and riboflavin losses 2.5%/kGy above three kGy. The rate of loss of thiamin in beef was higher than that in lamb, pork and turkey leg, but not turkey breast, with losses of 16%/kGy in beef and 8%/kGy in lamb. The rate of thiamin loss was not related to sulfhydryl, protein, moisture, fat or water content, pH or reducing capacity by redox titration. Loss of riboflavin was not different among species. Any detriment from such slight losses would seem to be more than compensated by the advantage of controlling bacteriological contamination by irradiation processing

Gamma ray irradiation to semi-purified diet

International Nuclear Information System (INIS)

Takigawa, Akihiro; Danbara, Hiroshi; Ohyama, Yoshinobu

1976-01-01

Semi-purified diet containing 10% soybean oil was irradiated with gamma rays at levels of 0.6, 3 and 6 Mrad and was fed to chicks. Crude fat contents of the diets decreased and a considerable amount of peroxide was formed with high doses of irradiation. Feed consumption and feed efficiency of the highly irradiated diets were less than those of control. Metabolizable energy and digestibility of the diets, especially of fat, were decreased with the irradiation. The chicks fed with irradiated diets showed marked dilatation of the small intestine and the liver, and their erythrocytes were more fragile than those of control. The same phenomena were found with the chicks fed the diet containing the oil highly oxidized by autoxidation. Irradiation of the diet excluding oil showed little effect on the growth of chicks. It was considered that these phenomena were caused by the peroxide or other oxidation products of fat which were formed with gamma ray irradiation. (auth.)

Effect of two Spanish breeds and diet on beef quality including consumer preferences.

Science.gov (United States)

Ripoll, Guillermo; Blanco, Mireia; Albertí, Pere; Panea, Begoña; Joy, Margalida; Casasús, Isabel

2014-03-30

Farmers in dry mountain areas are changing their management strategies to improve livestock farming efficiency, by using different forages or different breeds. The effect of breed (Parda de Montaña vs. Pirenaica) and finishing diet (grazing on meadows vs. a total mixed ration (50% alfalfa, 40% maize grain, 10% straw)) on carcass characteristics and meat quality of steers was studied. Parda de Montaña had a greater (P < 0.01) amount of intramuscular fat than Pirenaica. The finishing diet did not influence carcass fat color, but fatty acid composition was slightly affected. Finishing steers on a total mixed ration increased the percentage of fat of the 10th rib (P < 0.001). Supplementation with concentrates increased the diet energy concentration and also increased the dressing percentage. Both breeds had similar carcass characteristics. Consumers preferred beef from the Pirenaica breed because of its greater tenderness. Consumers did not differentiate between beef from animals fed different finishing diets. However, consumers who like meat very much preferred meat aged in a cooler at 4 °C for 15 days rather than 8 days. © 2013 Society of Chemical Industry.

Characteristics of Fluid Composition of Left Displaced Abomasum in Beef Cattle Fed High-Starch Diets

Science.gov (United States)

ICHIJO, Toshihiro; SATOH, Hiroshi; YOSHIDA, Yuki; MURAYAMA, Isao; KIKUCHI, Tomoko; SATO, Shigeru

2014-01-01

ABSTRACT To clarify the pathophysiology of left displaced abomasum (LDA), beef cattle fed high-starch diets were examined. The abomasal pH in beef cattle with LDA was lower than that in non-LDA reference animals (data from beef cattle at an abattoir), suggesting that it facilitated acidity. Bacteriological examinations of the abomasal fluid in cattle with LDA revealed the presence of Pseudomonas spp., Clostridium spp. and Candida spp., presumably reflecting the accelerated influx of ruminal fluid into the abomasum. Biochemical analyses of serum revealed that LDA cattle had higher lactic acid and lower vitamin A and E levels than non-LDA reference animals. These results indicate that beef cattle with LDA may suffer from vitamin A and E deficiencies due to maldigestion of starch and the high acidity of abomasal fluid. PMID:24813464

Influence of early postmortem protein oxidation on beef quality.

Science.gov (United States)

Rowe, L J; Maddock, K R; Lonergan, S M; Huff-Lonergan, E

2004-03-01

The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4 degrees C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P irradiation, steaks that had been irradiated had lower (P Irradiated steaks, regardless of diet, had lower a* (P irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness.

Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

Directory of Open Access Journals (Sweden)

Mohammed Ibrahim Ali Soliman

2016-01-01

Full Text Available The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum peel powder (PE at the dose levels of 0, 3, 6, and 9 kGy. The аntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•, β-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP. Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC, total flavonoid compounds (TFC, and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4°C. The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4°C, compared with the control, without changes of the microbiological, chemical, and sensory attributes.

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets.

Science.gov (United States)

Chail, A; Legako, J F; Pitcher, L R; Ward, R E; Martini, S; MacAdam, J W

2017-04-01

The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were assessed from the gluteus medius (GM) and triceps brachii (TB) muscles of cattle ( = 6 per diet) which were grain-finished (USUGrain) on conventional feedlot or 2 forage diets, a perennial legume, birdsfoot trefoil-finished (USUBFT; ), and grass-finished (USUGrass; ). Diet had an interacting effect with muscle for all sensory attributes ( ≤ 0.002), except aroma and flavor ( ≥ 0.078). In forage-finished beef, tenderness, fattiness, overall liking, and WBSF tenderness of GM was greater ( 0.05) but the juiciness of TB was more liked than USUGrain GM ( 0.05) between GM and TB. Lower ( 0.05) to both USUGrass and USUGrain beef. However, IMF percent was not impacted by muscle type ( = 0.092). The ratio of -6:-3 fatty acids was affected by muscle dependent on diet ( = 0.016). The ratio of -6:-3 fatty acids was affected by the interaction of muscle × diet ( = 0.016). Between forage diets (USUGrass and USUBFT), -6:-3 ratios were similar ( > 0.05) between GM and TB, whereas within USUGrain, the GM was greater ( 0.05). Strecker aldehydes, ketones, pyrazines, and methional were affected ( ≤ 0.036) by muscle and found to have a greater concentration in GM compared with TB. Overall, consumers determined that USUGrain GM and TB had similar ( > 0.05) quality ratings. However, within forage-finished beef, the GM was perceived more frequently ( consumer group grilled GM and TB steaks, grain-finished beef provided more uniform quality and eating experience compared with forage-finished beef.

Effect of irradiation on quality of vacuum packed spicy beef chops

Science.gov (United States)

To develop an alternative pasteurization process for the spicy beef jerky (SBJ), SBJ was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6 and 8 kGy and the sensory attributes, texture properties, drip loss and the protein biological efficiency were studied. The results showed that lightness, d...

Effect of gamma irradiation in presence of ascorbic acid on microbial composition and TBARS concentration of ground beef coated with an edible active coating

International Nuclear Information System (INIS)

Lacroix, M.; Ouattara, B.; Saucier, L.; Giroux, M.; Smoragiewicz, W.

2004-01-01

The present study was conducted to evaluate the combined effect of gamma irradiation in presence of ascorbic acid on the microbiological characteristics and thiobarbituric acid-reactive substances (TBARS) concentration of ground beef coated with an edible coating, crosslinked by gamma irradiation. The medium fat ground beef patties (23% fat ) were divided into two separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid. Meat samples were irradiated at doses of 0, 1, 2, and 3 kGy and stored at 4±2 deg. C. The content of TBARS was evaluated. After 7 days of storage, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were enumerated. Results showed that lactic acid bacteria and Br. thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. The content in TBARS was stabilized during post-irradiation storage for samples containing ascorbic acid. Shelf life extension periods estimated on the basis of a limit level of 6 log CFU/g for APCs were 4, 7, and 10 days for samples irradiated at 1, 2, and 3 kGy, respectively. However, the incorporation of ascorbic acid in ground beef did not improve significantly (p>0.05) the inhibitory effect of gamma irradiation

Effect of gamma irradiation in presence of ascorbic acid on microbial composition and TBARS concentration of ground beef coated with an edible active coating

Energy Technology Data Exchange (ETDEWEB)

Lacroix, M. E-mail: monique.lacroix@inrs-iaf.uquebec.ca; Ouattara, B.; Saucier, L.; Giroux, M.; Smoragiewicz, W

2004-10-01

The present study was conducted to evaluate the combined effect of gamma irradiation in presence of ascorbic acid on the microbiological characteristics and thiobarbituric acid-reactive substances (TBARS) concentration of ground beef coated with an edible coating, crosslinked by gamma irradiation. The medium fat ground beef patties (23% fat ) were divided into two separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid. Meat samples were irradiated at doses of 0, 1, 2, and 3 kGy and stored at 4{+-}2 deg. C. The content of TBARS was evaluated. After 7 days of storage, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta and lactic acid bacteria were enumerated. Results showed that lactic acid bacteria and Br. thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. The content in TBARS was stabilized during post-irradiation storage for samples containing ascorbic acid. Shelf life extension periods estimated on the basis of a limit level of 6 log CFU/g for APCs were 4, 7, and 10 days for samples irradiated at 1, 2, and 3 kGy, respectively. However, the incorporation of ascorbic acid in ground beef did not improve significantly (p>0.05) the inhibitory effect of gamma irradiation.

FORAGES AND PASTURES SYMPOSIUM: Optimizing the use of fibrous residues in beef and dairy diets.

Science.gov (United States)

Watson, A K; MacDonald, J C; Erickson, G E; Kononoff, P J; Klopfenstein, T J

2015-06-01

Increased corn prices over the past decade have altered land use away from traditional forage in favor of corn. Accordingly, beef and dairy producers have had to adopt nontraditional forage resources into their production systems, many of which have become available as a result of increased corn production. Corn residues have become more available due to increases in corn hectares and yield. The individual plant components (i.e., husk, leaf, and stem) vary in fiber digestibility (NDF digestibility estimates = 40.5, 31.4, and 0.6% ± 0.8 for husk, leaf, and stalk, respectively). Stocking cattle to consume 3.6 kg forage/25.5 kg of grain allows cattle to graze selectively; selection of husks and leaves improves cattle performance. Byproducts of the wet and dry milling industries can be supplemented to calves grazing corn residues to provide protein and energy. Optimal gains were observed when these byproducts were supplemented at approximately 2.5 kg/d to 250-kg growing calves. Gestating beef cows do not require supplemental inputs when grazing corn residue, if stocked appropriately. Alkaline treatment of crop residues improves their feeding value. Concentrations of up to 20% harvested corn residue treated with calcium oxide can be included in finishing diets with an average of 1.3% reduction in G:F when diets contain 40% wet or modified distillers grains. Conversely, when untreated corn residues are included in similar finishing diets, G:F is reduced by 13.4%. Calcium oxide-treated residues included in beef growing diets increases DMI and ADG without significant improvements in G:F. Calcium oxide treatment of corn residues has been evaluated in dairy diets by replacing corn or corn silage with variable results. Efficient use of nontraditional fiber sources, such as corn milling byproducts and corn residue, are critical to the future viability of ruminant animal production.

A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver

Directory of Open Access Journals (Sweden)

Daw, Z. Y.

2001-02-01

Full Text Available The effects of γ-irradiation (0, 2.5, 5 and, 10 kGy and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18ºC for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA values were slightly increased after irradiation treatments and also during frozen storage (-18ºC. On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at -18ºC was 62%. The bacterial load for beef liver exposed to γ-irradiation at 10 kGy after 3 months at -18ºC was decreased by 98%. Hence, γ-irradiation treatment was far better than microwave treatment for reduction of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period.Se estudiaron los efectos de los tratamientos por irradiación γ (0, 2.5, 5 y 10 kGy y microondas (generados en un horno a nivel bajo y de descongelación durante 0.5, 1 y 2 min sobre la composición química y aspectos microbiológicos de las muestras de hígado de vaca. Los análisis químicos y microbiológicos se llevaron a cabo en hígado de vaca tratado y no tratado al inicio y durante el almacenamiento en congelador a -18ºC durante 3 meses. Los análisis químicos de los lípidos de hígado de vaca mostraron que los índices de acidez, peróxido y TBA se incrementaron ligeramente después de los tratamientos por irradiación y durante el almacenamiento en congelador (-18�

Dietary nitrate supplementation reduces methane emission in beef cattle fed sugarcane-based diets

NARCIS (Netherlands)

Hulshof, R.B.A.; Berndt, A.; Gerrits, W.J.J.; Dijkstra, J.; Zijderveld, van S.M.; Newbold, J.R.; Perdok, H.B.

2012-01-01

The objective of this study was to determine the effect of dietary nitrate on methane emission and rumen fermentation parameters in Nellore × Guzera (Bos indicus) beef cattle fed a sugarcane based diet. The experiment was conducted with 16 steers weighing 283 ± 49 kg (mean ± SD), 6 rumen cannulated

Improving the lipid stability and sensory characteristics of irradiated minced beef by using natural herbal extracts

International Nuclear Information System (INIS)

Mansour, H. A.; Moliarned, H.M.; El-Niely, H.F.G.

2007-01-01

The objective of the present work was to use natural herbal extracts to minimize lipid oxidation and improve the sensory characteristics of irradiated minced beef. Beef longissimus dorsi were minced, mixed with herbal extracts as appropriate and packed in polyethylene bags (50 g each). There were four treatment groups: (1) untreated controls, (2) irradiated with cobalt-60 gamma-rays to either 2 or 4.5 kGy, (3) addition of extracts of one of marjoram, rosemary or sage to a final concentration of 0.04 % (v/w), (4) combination treatment with either 2 or 4.5 kGy irradiation, plus herbal extract at 0.04 % (v/w) added pre-irradiation. Aerobically packaged samples were then placed into storage at 5 degree C. At specified time intervals samples were withdrawn to be analyzed for thiobarbituric acid reactive substances (TEARS), sensory characteristics and psychrotrophic bacterial counts, Results demonstrated a significant benefit of the addition of herbal extracts to the minced beef prior to irradiation. All three extracts generally lowered the TBARS values in both control and irradiated samples, with marjoram being the most effective, followed by sage and rosemary in that order of efficacy. As regards radiation effected off-odour, all three extracts generally lowered the off-odour score, with marjoram and sage being most effective, and rosemary being somewhat less so. All three extracts protected against radiation effected colour loss. Addition of herbal extracts prior to irradiation resulted in significant increase (p< 0.05) in the acceptability scores for all irradiated samples in the post-irradiation period, with rosemary being somewhat less effective than sage and marjoram. Addition of herbal extracts alone to the minced meat did not affect the psychrotrophic bacterial counts of treated samples. The combination treatment with herbal extracts plus

Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.

Science.gov (United States)

Arnett, E J; Fluharty, F L; Loerch, S C; Zerby, H N; Zinn, R A; Kuber, P S

2012-03-01

Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.

Levels of 2-dodecylcyclobutanone in ground beef patties irradiated by low-energy X-ray and gamma rays.

Science.gov (United States)

Hijaz, Faraj M; Smith, J Scott

2010-01-01

Food irradiation improves food safety and maintains food quality by controlling microorganisms and extending shelf life. However, acceptance and commercial adoption of food irradiation is still low. Consumer groups such as Public Citizen and the Food and Water Watch have opposed irradiation because of the formation of 2-alkylcyclobutanones (2-ACBs) in irradiated, lipid-containing foods. The objectives of this study were to measure and to compare the level of 2-dodecylcyclobutanone (2-DCB) in ground beef irradiated by low-energy X-rays and gamma rays. Beef patties were irradiated by low-energy X-rays and gamma rays (Cs-137) at 3 targeted absorbed doses of 1.5, 3.0, and 5.0 kGy. The samples were extracted with n-hexane using a Soxhlet apparatus, and the 2-DCB concentration was determined with gas chromatography-mass spectrometry. The 2-DCB concentration increased linearly (P irradiation dose for gamma-ray and low-energy X-ray irradiated patties. There was no significant difference in 2-DCB concentration between gamma-ray and low-energy X-ray irradiated patties (P > 0.05) at all targeted doses. © 2010 Institute of Food Technologists®

The eradication of tapeworms in pork and beef carcasses by irradiation

International Nuclear Information System (INIS)

Verster, A.; Du Plessis, T.A.; Heever, L.W. Van Den.

1977-01-01

The aim of this investigation was to determine the potential role that the γ irradiation of carcasses infested with pork and beef tape worms can play in the eradication of these parasites. Irradiated cysticerci were examined to determine the effect of various radiation doses on the evagination of the cysticerci. Such irradiated cysticerci were also fed to hamsters in order to study the effect of the treatment on their infectivity and the longevity of the resulting tapeworms. The results showed that carcasses infested with cysticercosis can be rendered fit for human consumption by exposing them to radiation doses of 20 to 60 krad. Irradiation at these low doses does not affect the taste of the meat, and, moreover, enhances its shelf life. The low irradiation doses required, together with the possibility of high irradiator utilization, favours the economy of such radiation processing and could lead to appreciable monetary savings as compared to present freezing techniques. (author)

The effect of irradiation and thermal process on beef heme iron concentration and color properties

International Nuclear Information System (INIS)

Mistura, Liliana Perazzini Furtado; Colli, Celia

2009-01-01

The aim of this study was to evaluate the influence of irradiation and thermal process on the heme iron (heme-Fe) concentration and color properties of Brazilian cattle beef. Beef samples (patties and steaks) were irradiated at 0-10 kGy and cooked in a combination oven at 250 deg C for 9 minutes with 70% humidity. Total iron and heme iron (heme-Fe) concentrations were determined. The data were compared by multiple comparisons and fixed- effects ANOVA. Irradiation at doses higher than 5 kGy significantly altered the heme-Fe concentration. However, the sample preparation conditions interfered more in the heme-Fe content than did the irradiation. Depending on the animal species, meat heme iron levels between 35 and 52% of the total iron are used for dietetic calculations. In this study the percentage of heme-iron was, on average, 70% of the total iron showing that humidity is an important factor for its preservation. The samples were analyzed instrumentally for CIE L * , a * , and b * values. (author)

Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and quality changes after irradiation of beef steaks and ground beef

International Nuclear Information System (INIS)

Fu, A.H.; Sebranek, J.G.; Murano, E.A.

1995-01-01

Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium-dose irradiation accompanied by 7 degrees C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P0.05) was observed in meat pH or color, but TBA values increased after 7 days storage

Soybean diet breast tumor incidence in irradiated rats

International Nuclear Information System (INIS)

Troll, W.; Wiesner, R.

1980-01-01

The relationship between feeding a diet rich in protease inhibitors and the reduction of mammary cancer induced by x-irradiation in Sprague-Dawley rats was examined. Of a total of 145 irradiated animals, 44% of the 45 rats fed a raw soybean diet containing a high concentration of protease inhibitor developed mammary tumors as compared to 74% of 50 rats fed a casein diet containing no protease inhibitor. Animals fed Purina rat chow which contained low levels of protease inhibitor exhibited a 70% mammary tumor incidence. No spontaneous neoplasms were found in any of the non-irradiated animals on the raw soybean diet whereas about 10% of the animals on the protease-free diet developed tumors. Thus, soybeans which are rich in protease inhibitors reduced the induction of mammary cancer in x-irradiated rats. This suggested that diets rich in protease inhibitors may contribute to reducing cancer incidence in man. (author)

Multigeneration feeding studies with an irradiated whole diet

International Nuclear Information System (INIS)

Aravindakshan, M.; Chaubey, R.C.; Chauhan, P.S.; Sundaram, K.

1978-01-01

Multigeneration feeding studies have been carried out to investigate the effects of long-term feeding of an irradiated whole diet in Wistar rats. The parent and the four successive generations were fed on a nutritionally adequate test diet exposed to either 0.2 or 2.5Mrad gamma radiation and the effects, if any, on various parameters of animal health were assessed. In addition to an unirradiated test control, a historical control group fed on stock laboratory rations was also employed for comparison. The test diet consisted of various components including some of the basic ingredients of human diet in India. Exposure of the test diet to 0.2 or 2.5Mrad did not affect the food efficiency ratio and there were no significant differences in the growth rates of animals fed on unirradiated or irradiated diets. Reproductive performance of the rats fed on irradiated or unirradiated diets belonging to the parent, first, second or third generations were also comparable. Mortality rates and reproductive function in relation to age were also not altered due to feeding of irradiated whole diets. The haematological profile and the serum enzymes of the animals of all the generations fed irradiated diets were within normal limits. Though some differences were observed in the relative weights of some organs, these effects were limited to a particular generation, did not show any definite pattern and could not be related to the ingestion of irradiated diets. First-generation rats examined at 100-104 weeks for gross pathological manifestations including tumour incidence also did not indicate any significant differences among groups. (author)

Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

Directory of Open Access Journals (Sweden)

Liming Zhao

2017-01-01

Full Text Available To develop an alternative pasteurization process for the spicy beef jerky (SBJ, it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.

Using alfalfa leaf meal as a supplement in late-gestation beef heifer and nursing beef calf diets.

Science.gov (United States)

Zehnder, C M; Maddock, T D; DiCostanzo, A; Miller, L R; Hall, J M; Lamb, G C

2010-06-01

Two experiments were conducted to investigate using alfalfa leaf meal (ALM; 22% CP, DM basis) in beef cattle diets. In Exp. 1, a total of 24 late-gestation Angus heifers (initial BW 470 +/- 9 kg) were blocked by BW, calving date, and BCS to 1 of 4 dietary treatments in a randomized complete block design. All heifers were offered a basal hay diet (7.4% CP and 67.6% NDF, DM basis). Treatments were arranged as a 2 x 2 factorial consisting of CP supplied at 100 or 112.5% of the recommended daily intake using either soybean meal (SBM) or ALM as the supplemental protein source. Treatments were fed for an average of 100 d before calving. Total DMI was unaffected by supplemental protein source, although heifers consumed more (P Feeding 112.5% of recommended CP to heifers increased precalving rate of BW gain (P = 0.004) and DM digestibility (P = 0.003). Protein source did not affect DM digestibility (P = 0.17). Neither supplemental protein source nor protein amount affected changes in BCS or calving traits. In Exp. 2, replicates of treatments were conducted over 2 consecutive years at 2 locations in northern Minnesota to determine the effects of including ALM in creep-fed supplements on nursing calf performance, supplement BW gain efficiency (GF; BW gain over control/supplement intake), and cow performance. Treatments were control (no supplement), ALM supplement (58% ALM, as-fed basis), or a wheat middling- and soybean hull-based supplement (MIDD). Milk intake (estimated by the weigh-suckle-weigh technique) was similar among treatments. Creep-fed calves had greater (P creep feed DMI than those offered ALM (2.6 vs. 1.3 kg/d, respectively). A year x treatment interaction was noted for GF (P = 0.02). In yr 1, GF for calves offered ALM was greater (P = 0.006) than GF for calves offered MIDD, but in yr 2, there were no differences. Alfalfa leaf meal may substitute for SBM in beef heifer wintering diets and conventional creep feed ingredients. When included in creep feed diets

Consumer attitudes towards beef and acceptability of enhanced beef.

Science.gov (United States)

Robbins, K; Jensen, J; Ryan, K J; Homco-Ryan, C; McKeith, F K; Brewer, M S

2003-10-01

The objective of this study was to evaluate consumer quality characteristics of enhanced steaks and roasts derived from cattle supplemented with vitamin E during finishing, and to assess the attitudes of these consumers towards beef. Twelve steers were fed either a control (E-) diet or a diet supplemented with dl-alpha tocopheryl acetate (E+). Paired strip loins and rounds were either used as controls (C) or were pumped (P) to 110% of raw weight to contain 0.4% sodium chloride and 0.4% sodium tripolyphosphate in the final product. Consumers (n=103) evaluated roasts and steaks for juiciness, tenderness, saltiness, and overall acceptability on a 9-point hedonic scale. Enhanced steaks and roasts were more acceptable than non-enhanced controls; E+ steaks were less acceptable than E- steaks. A beef quality questionnaire revealed that color, price, visible fat and cut were the most important factors underlying beef steak purchase, while tenderness, flavor and juiciness were weighted most heavily with regard to eating satisfaction.

Comparison of the growth of Listeria monocytogenes in unirradiated and irradiated cook-chill roast beef and gravy at refrigeration temperatures

International Nuclear Information System (INIS)

Grant, I.R.; Nixon, C.R.; Patterson, M.F.

1993-01-01

Specific growth rates of two strains of Listeria monocytogenes in unirradiated and irradiated (2 kGy) roast beef and gravy stored at 5° and 10°C were found to be similar. However, exponential growth of L. monocytogenes after irradiation was preceded by an extended lag period of 6–9 d at 5°C and 3–4 d at 10°C, compared with lag periods of 1–2 d and <0.1 d in unirradiated beef and gravy stored similarly

Feeding value of field pea as a protein source in forage-based diets fed to beef cattle.

Science.gov (United States)

Soto-Navarro, S A; Encinias, A M; Bauer, M L; Lardy, G P; Caton, J S

2012-02-01

Three studies were conducted to evaluate the feasibility of field peas as a protein source in diets for beef cattle. In the first study, 4 cultivars of field pea were incubated in situ to determine rate and extent of CP disappearance. Results indicate that field pea cultivars vary in CP content (22.6, 26.1, 22.6, and 19.4%, DM basis for Profi, Arvika, Carneval, and Trapper, respectively). Soluble protein fraction ranged from 34.9% for Trapper to 54.9% for Profi. Degradable CP fraction was greater (P = 0.01) for Trapper compared with the other cultivars, and no differences (P ≥ 0.25) were observed among Profi, Arvika, and Carneval. Rate of CP degradation differed (P ≤ 0.03) for all cultivars, with Profi being the greatest and Trapper the smallest (10.8, 10.0, 8.1, and 6.3 ± 1.4%/h for Profi, Carneval, Arvika, and Trapper, respectively). Estimated RDP was not different (P = 0.21) for all 4 cultivars. In the second study, 30 crossbred beef steers (301 ± 15 kg) were individually fed and used to evaluate effects of field pea processing (whole, rolled, or ground) on steer performance. Diets contained 40% field pea grain. Growing steers consuming whole field pea had greater ADG (P = 0.08) than those consuming processed field pea (1.69, 1.52, and 1.63 ± 0.05 kg/d, for whole, rolled, and ground, respectively). However, DMI (kg/d and as % of BW) and G:F were not different (P ≥ 0.24). In the third study, 35 individually fed gestating beef cows (694 ± 17 kg) were used to evaluate the use of field pea as a protein supplement for medium quality grass hay (9.3% CP). Treatments consisted of whole field peas at 1) 0 g (CON), 2) 680 g (FP680), 3) 1,360 g (FP1360), and 4) 2,040 g (FP2040), and 5) 1,360 g of 74% barley and 26% canola meal (BCM). Total intake (forage + supplement) of gestating beef cows increased with increasing field pea level (linear, P = 0.01; supplemented vs. nonsupplemented, P = 0.01). In summary, protein quantity and rate of ruminal protein degradation

Diets of differentially processed wheat alter ruminal fermentation parameters and microbial populations in beef cattle.

Science.gov (United States)

Jiang, S Z; Yang, Z B; Yang, W R; Li, Z; Zhang, C Y; Liu, X M; Wan, F C

2015-11-01

The influences of differently processed wheat products on rumen fermentation, microbial populations, and serum biochemistry profiles in beef cattle were studied. Four ruminally cannulated Limousin × Luxi beef cattle (400 ± 10 kg) were used in the experiment with a 4 × 4 Latin square design. The experimental diets contained (on a DM basis) 60% corn silage as a forage source and 40% concentrate with 4 differently processed wheat products (extruded, pulverized, crushed, and rolled wheat). Concentrations of ruminal NH-N and microbial protein (MCP) in cattle fed crushed and rolled wheat were greater ( Ruminal concentrations of total VFA and acetate and the ratio of acetate to propionate decreased ( 0.05). Our findings suggest that the method of wheat processing could have a significant effect on ruminal fermentation parameters and microbial populations in beef cattle and that crushed and rolled processing is better in terms of ruminal NH-N and MCP content, acetate-to-propionate ratio, and relative abundance of rumen microorganisms.

Effect of Irradiation Maternal Diets on the Post-natal Development of Brain Rat Pups

International Nuclear Information System (INIS)

Hasan, S.S.

2005-09-01

Full text: Effect of Protein-calorie malnutrition was studied on the pups born to mothers receiving either irradiated normal diet (consisted equal parts of gram and wheat) or irradiation low protein diet (consisted one part of normal diet and three parts of heat). Level of DNA, RNA and protein content were found markedly reduced in the brain of irradiated low protein diet fed pups than in the pups fed on the irradiated normal diet. Glucose 6-phosphate dehydrogenase activity was found lower while catalase and lipid peroxidation activity were higher in the pups given irradiated low protein diet, compared whit the pups fed irradiated normal diet. On the whole both the irradiated low protein diet as well as irradiated normal diet fed pups showed higher index of biochemical changes than in the unirradiated low protein diet fed pups. Post-natal mortality was 60% in the pups given irradiated low protein diet, whereas the pups fed on the irradiated normal diet and unirradiated low protein diet did not show any death. The study given evidence that feeding of the irradiated low protein diet interferes more with the development of brain compared with the pups fed on irradiated normal diet

Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

Energy Technology Data Exchange (ETDEWEB)

Roberts, T.

1985-12-01

Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references.

Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

International Nuclear Information System (INIS)

Roberts, T.

1985-01-01

Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references

Studies in mice fed a diet containing irradiated fish

International Nuclear Information System (INIS)

1979-01-01

Three groups of mice were observed in utero and for eighty (80) weeks thereafter to study growth, food consumption, hematology, blood chemistry and survival with particular interest in carcinogenic potential. Group I received only Purina Mouse Chow, Group II received a diet composed of 45% non-irradiated fish and 55% Purina Mouse Chow, and Group III received a diet composed of 45% gamma irradiated fish and 55% Purina Mouse Chow. Differences observed in body weights between control and fish treated diets were due to the incorporation of fish into the diet and not the results of fish being treated with gamma irradiation. Differences observed in food consumption between control and fish treated diets were due to the incorporation of fish into the diet and not the result of fish being treated with gamma irradiation. No daily observations were made which could be attributed to the treatment of fish with gamma irradiation. No observations were made at any time interval for hematology which could be attributed to the treatment of fish with gamma irradiation. No observations were made at any time interval for clinical chemistry which could be attributed to the treatment of fish with gamma irradiation. Palpable mass data did not reveal any trends which could be related to the treatment of fish with gamma irradiation. Gross observations at necropsy were limited to spontaneously occurring lesions or artifacts of necropsy technique commonly associated with animals of this species and age. Organ weight data did not reveal any trends which could be related to the treatment of fish with gamma irradiation. Pathological findings were limited to spontaneously occurring lesions or artifacts of necropsy technique commonly associated with animals of this species and age. (orig.)

Irradiated diets and its effect on testes and adrenal gland of rats

International Nuclear Information System (INIS)

Kushwaha, A.K.S.; Hasan, S.S.

1988-01-01

The present investigation was undertaken to study the feeding effects of irradiated normal diet (consisting of equal parts of gram and wheat) and irradiated low protein diet (consisting one part of normal diet and three parts of wheat) on male rats for various periods starting from weaning time. Rats maintained on irradiated low protein diets showed decrease in the activity of androgen sensitive enzymes i.e., alkaline and acid phosphatase while an increase in the cholesterol content of the testes compared with irradiated normal controls. Diminution in androgen sensitive enzymes and accumulation of cholesterol in the rat testes suggest non-conversion of cholesterol into steriod hormones after feeding of irradiated low protein. Besides, rats fed on irradiated low protein diet showed increased cellular activity in the adrenal cortex and medulla as compared to rats fed on the irradiated normal diet. (author). 12 refs., 4 tabs

Influence of natural antioxidants on lipid composition of beef burgers submitted to irradiation in 60 Co source and electron beams

International Nuclear Information System (INIS)

Trindade, Reginaldo Almeida da

2007-01-01

Radiation processing has been employed in some countries as a mean of treatment to assure microbiological safety of meat and meat products, avoiding the occurrence of food-borne disease. The ionizing radiation may cause some undesirable changes on chemistry composition of food and the lipid oxidation is one of the main reactions. In meat products processing industry, the lipid composition is directly related to nutritional and sensory quality of the product. For preventing oxidation, use of antioxidants which can be synthetic or natural, has been practically applied in some products. Currently, most attention has been given to natural antioxidants from herbs and spices like rosemary and oregano. The aim this study was to assess the antioxidant effects of either rosemary and oregano extract in beef burgers submitted to irradiation in 60 Co source with dose 6, 7 e 8 kGy, electron beams with dose 3,5 e 7 kGy and storage under freeze along 0, 45 e 90 days. The results showed that rosemary extract has the major antioxidant effects when it is used on heterogeneous food matrix like beef burger, but oregano extract was better efficient to delay lipid oxidation along storage time when it is used in synergism with rosemary and/or BHT/BHA. Although to have occurred changes in the fatty acids composition it was not possible to demonstrate a straight dependence of irradiation dose and/or storage time. Sensory analysis showed that between the samples prepared with natural antioxidants, the beef burger prepared with oregano has received better scores by panelists. Irradiated beef burger prepared with rosemary has received better scores when compared to non-irradiated one. The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. (author)

Biochemical attributes of Hens Fed Irradiated Aflatoxin B1 Contamination Diet

International Nuclear Information System (INIS)

Farag, M.D.E.H.; Abdul Azeem, A.M.; Abdalla, E.A.; Ahmed, N.A.H.

2017-01-01

The purpose of this study is to evaluate the effect of feeding diet artificially contaminated with aflatoxin B 1(AFB1) at level 0.2 mg kg"-"1 AFB1, and gamma (γ) irradiated (10, 20, and 30 kGy) on reducing the deleterious effects of laying hens Golden Montaza (GM) biochemical attributes. These include liver weight, AFB1 liver residue content, AST, ALT, ALP, creatinine, total proteins, albumin and globulin, as well as, the levels of T3, T4, TSH, FSH, LH, progesterone hormone and hepatic histology. At 38 week of age, groups of laying hens were fed on a normal non-contaminated diet (G1), aflatoxin-contaminated diet (G2), and irradiated contaminated diets (G3, G4 and G5) for 3 weeks, as a duration period. When the hens reached 42 weeks of age, they were fed on normal diet for 3 weeks, as a recovery period. Results showed that AST, ALT, ALP, and creatinine significantly increased in AFs treated groups in comparison with those received AFs-containing diet and irradiated up to 30 kGy. Layers fed contaminated diet of AFB1 suffered from a lower level of total proteins, albumin and globulin. Meanwhile, the results showed that the level of serum T4 was lower, but conversely the levels of FSH were higher for those fed on diets contaminated with AFB1 compared to those fed irradiated contaminated diets with AFB1, no significant change occurred in serum blood T3, TSH, LH and progesterone in all tested groups. Treated contaminated diets with γ-irradiation at 30 kGy reduced the incidence and severity of hepatic histology. The 30 kGy radiation dose was more effective, in this respect, in all biochemical indices. For recovery period diets non-contaminated with AFB1, the results showed improvements in all biochemical indices and recovered the hepatic structure with increasing the recovery period especially for those fed on irradiated diets through the experimental duration. In conclusion, feeding of diets contaminated with AFB1 altered the blood profiles, and damaged the liver

Reduction of Staphylococcus Spp. in jerked beef samples after irradiation with Co-60

Energy Technology Data Exchange (ETDEWEB)

Silva, Marcio de Albuquerque, E-mail: marcioalbuquerquesilva@gmail.com [Instituto Oswaldo Cruz (FIOCRUZ), Rio de Janeiro, RJ (Brazil). Laboratorio de Genomica Funcional e Bioinformatica; Costa, Maria Claudia V.Vicalvi; Junior, Carlos Eduardo de O.C.; Solidonio, Evelyne G.; Sena, Kesia Xisto F.R. de; Colaco, Waldeciro, E-mail: claudiavicalvi@hotmail.com, E-mail: oliveiracosta@msn.com, E-mail: evelyne_solidonio@yahoo.com.br, E-mail: wcolaco@ufpe.com.br, E-mail: k.xisto@gmail.com [Universidade Federal de Pernambuco (UFPE), Recife (Brazil)

2015-07-01

This work aimed to isolate and identify Staphylococcus genus microorganisms in jerked beef before and after radiation doses between 2, 4 and 6kGy. Jerked beef samples were obtained on a Recife-PE supermarket network and divided into three lots. Under sterile conditions, the meat was cut and weighed. Sub-samples were assigned to the control group and to the irradiation source of cobalt-60 on doses of 2, 4 and 6kGy. The sub-samples were added to an Erlenmeyer flask with 225 ml of sterile water and stirred for 15 minutes creating wash water, and another part was added to an Erlenmeyer flask with 225 ml of sterile distilled water that was at rest at room temperature for 14 hours there is the formation of a water desalting. 1μL aliquots of this water was removed and sown by depletion in sheep blood agar medium and incubated at 35 °C for 24 hours for analysis of bacterial growth. After Gram staining colonies classified as Gram positive arranged in bunches were subjected to biochemical tests for identification. Were isolated and identified 94 strains of the genus Staphylococcus being 72 (76%) of the control group and 22 (24%) after irradiation. Of the 22 isolates, after irradiation, with 2 kGy 7 species were identified as Staphylococcus succinus, Staphylococcus carnosus sub. carnosus, Staphylococcus fleurettii, Staphylococcus saprophyticus sub. saprophyticus, Staphylococcus simulans, Staphylococcus auricularis all coagulase negative and coagulase positive Staphylococcus aureus sub. anaerobius. At a dose of 4kGy were identified six species: Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus intermedius, Staphylococcus warneri, Staphylococcus fleurettii, Staphylococcus aureus sub. anaerobius. Staphylococcus simulans, Staphylococcus saprophyticus sub. saprophyticus, and Staphylococcus lugdunensis were isolated and identified after a dose of 6 kGy. Was observed that irradiation significantly reduced microbial load, and increased dose decreased the number of

Reduction of Staphylococcus Spp. in jerked beef samples after irradiation with Co-60

International Nuclear Information System (INIS)

Silva, Marcio de Albuquerque

2015-01-01

This work aimed to isolate and identify Staphylococcus genus microorganisms in jerked beef before and after radiation doses between 2, 4 and 6kGy. Jerked beef samples were obtained on a Recife-PE supermarket network and divided into three lots. Under sterile conditions, the meat was cut and weighed. Sub-samples were assigned to the control group and to the irradiation source of cobalt-60 on doses of 2, 4 and 6kGy. The sub-samples were added to an Erlenmeyer flask with 225 ml of sterile water and stirred for 15 minutes creating wash water, and another part was added to an Erlenmeyer flask with 225 ml of sterile distilled water that was at rest at room temperature for 14 hours there is the formation of a water desalting. 1μL aliquots of this water was removed and sown by depletion in sheep blood agar medium and incubated at 35 °C for 24 hours for analysis of bacterial growth. After Gram staining colonies classified as Gram positive arranged in bunches were subjected to biochemical tests for identification. Were isolated and identified 94 strains of the genus Staphylococcus being 72 (76%) of the control group and 22 (24%) after irradiation. Of the 22 isolates, after irradiation, with 2 kGy 7 species were identified as Staphylococcus succinus, Staphylococcus carnosus sub. carnosus, Staphylococcus fleurettii, Staphylococcus saprophyticus sub. saprophyticus, Staphylococcus simulans, Staphylococcus auricularis all coagulase negative and coagulase positive Staphylococcus aureus sub. anaerobius. At a dose of 4kGy were identified six species: Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus intermedius, Staphylococcus warneri, Staphylococcus fleurettii, Staphylococcus aureus sub. anaerobius. Staphylococcus simulans, Staphylococcus saprophyticus sub. saprophyticus, and Staphylococcus lugdunensis were isolated and identified after a dose of 6 kGy. Was observed that irradiation significantly reduced microbial load, and increased dose decreased the number of

Shelf life of ground beef patties treated by gamma radiation.

Science.gov (United States)

Roberts, W T; Weese, J O

1998-10-01

The effects of irradiation on microbial populations in ground beef patties vacuum package and irradiated frozen at target doses of 0.0, 1.0, 3.0, 5.0, and 7.0 kGy were determined. Irradiated samples were stored at 4 or -18 degrees C for 42 days, and mesophilic aerobic plate counts (APCs) were periodically determined. Fresh ground beef (initial APC of 10(2) CFU/g) treated with 3.0, 5.0, and 7.0 kGy was acceptable ( 10(7) CFU/g) by day 14 and 21, respectively, whereas patties treated at 5.0 kGy did not spoil until 42 days. The nonirradiated control samples for both batches of ground beef spoiled within 7 days. Microbial counts in ground beef patties stored at -18 degrees C did not change over the 42-day period. Shelf life of ground beef patties stored at 4 degrees C may be extended with gamma radiation, especially at 5.0 and 7.0 kGy. Initial microbial load in ground beef samples was an important shelf life factor.

Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute.

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Benjamin Goldstein

Full Text Available The food demands of the United States (US impart significant environmental pressures. The high rate of consumption of beef has been shown to be the largest driver of food-borne greenhouse gas emissions, water use and land occupation in the US diet. The environmental benefits of substituting animal products with vegetal foods are well documented, but significant psychological barriers persist in reducing meat consumption. Here we use life cycle assessment to appraise the environmental performance of a novel vegetal protein source in the mean US diet where it replaces ground beef, and in vegetarian and vegan diets where it substitutes for legumes, tofu and other protein sources. We find that relative to the mean US diet, vegetarian and vegan diets significantly reduce per-capita food-borne greenhouse gas emission (32% and 67%, respectively, blue water use (70% and 75%, respectively and land occupation (70% and 79%, respectively, primarily in the form of rangeland. The substitution of 10%, 25% and 50% of ground beef with plant-based burger (PBB at the national scale results in substantial reductions in annual US dietary greenhouse gas emissions (4.55-45.42 Mt CO2 equivalents, water consumption (1.30-12.00 km3 and land occupation (22300-190100 km2. Despite PBB's elevated environmental pressures compared to other vegetal protein sources, we demonstrate that minimal risk exists for the disservices of PBB substitution in non-meat diets to outweigh the benefits of ground-beef substitution in the omnivorous American diet. Demand for plant-based oils in PBB production has the potential to increase land use pressures in biodiversity hotspots, though these could be obviated through responsible land stewardship. Although the apparent environmental benefits of the PBB are contingent on actual uptake of the product, this study demonstrates the potential for non-traditional protein substitutes to play a role in a transition towards more sustainable consumption

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef.

Science.gov (United States)

Chail, A; Legako, J F; Pitcher, L R; Griggs, T C; Ward, R E; Martini, S; MacAdam, J W

2016-05-01

Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, and grass forage diets. Forage diets included a condensed tannin-containing perennial legume, birdsfoot trefoil (; USUBFT), and a grass, meadow brome ( Rehmann; USUGrass). Moreover, representative retail forage (USDA Certified Organic Grass-fed [OrgGrass]) and conventional beef (USDA Choice, Grain-fed; ChGrain) were investigated ( = 6 per retail type). The ChGrain had the greatest ( 0.05) to that of both USUGrain and USUGrass. Both grain-finished beef treatments were rated greater ( Consumer liking of USUBFT beef tenderness, fattiness, and overall liking were comparable ( > 0.05) with that of USUGrain and ChGrain. Flavor liking was rated greatest ( 0.05) to those of ChGrain, USUGrass, and OrgGrass. Cumulative SFA and MUFA concentrations were greatest ( 0.05) to those of USUGrain and USUGrass. Each forage-finished beef treatment, USUGrass, OrgGrass, and USUBFT, had lower ( < 0.001) ratios of -6:-3 fatty acids. Hexanal was the most numerically abundant volatile compound. The concentration of hexanal increased with increasing concentrations of total PUFA. Among all the lipid degradation products (aldehydes, alcohols, furans, carboxylic acids, and ketones) measured in this study, there was an overall trend toward greater quantities in grain-finished products, lower quantities in USUGrass and OrgGrass, and intermediate quantities in USUBFT. This trend was in agreement with IMF content, fatty acid concentrations, and sensory attributes. These results suggest an opportunity for a birdsfoot trefoil finishing program, which results in beef comparable in sensory quality with grain-finished beef but with reduced -6 and SFA, similar to grass-finished beef.

Osseointegration Of Implants In Rabbit Bone With A Low Calcium Diet And Irradiation

International Nuclear Information System (INIS)

Kim, So Jung; Hwang, Eui Hwan; Lee, Sang Rae

2000-01-01

To investigate osseointergration of titanium implants into the tibia of rabbits, which were fed a low calcium diet and irradiated. To prepare the experimental model, control group was fed a normal diet and experimental group was fed a low calcium diet for 4 weeks. And then, titanium implants were inserted into the tibia of each rabbit. Experimental group was subdivided into two groups; low calcium diet/non-irradiation group and low calcium diet/irradiation group. The low calcium diet/irradiation group was irradiated with a single absorbed dose of 15 Gy at the 5th postoperative days. On the 12th, 19th, 33rd, 47th, and 61st days after implantation(1, 2, 4, 6, and 8 weeks after irradiation), the bone formation in the bone-implant interface area was examined by light microscopy and fluorescent microscopy. 1. In the control group, there began to form woven bone in the bone-implant interface area on the 12th days after implantation. As the experimental time was going on, the amount of bone which was in contact with the implant was increased. 2. In the low calcium diet/non-irradiation group, there began to form woven bone in the bone-implant interface area on the 19th days after implantation. Although the amount of bone which was in contact with the implant was increased as the experimental time was going on, the extent of increased bone was slightly weak as compared with control group. 3. In the low calcium diet/irradiation group, there began to form woven bone incompletely in the bone-implant interface area on the 19th days after implantation, but there were vascular connective tissues in the bone- implant interface area over the entire experimental period. 4. In the control group and low calcium diet/non-irradiation group, bone labeling bands were observed on the 33rd days after implantation, which suggests that the bone formation and remodeling was in process, but interstitial bone remodeling was not observed in the low calcium diet/irradiation group.

Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round

International Nuclear Information System (INIS)

Rodriguez, H.R.; Lasta, J.A.; Mallo, R.A.; Marchevsky, N.

1993-01-01

A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1 degree C. Temperature abuse (9 degrees C/24h) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 10(7) CFU/cm between 8 and 11 d of storage, while similar counts were found after 28 d of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples. Low-dose irradiated samples had an average of 17 more shelf life days than the nonirradiated counterparts based on psychrotroph counts status and under the experimental condition being tested in this study

Modelling the Effect of Diet Composition on Enteric Methane Emissions across Sheep, Beef Cattle and Dairy Cows

Directory of Open Access Journals (Sweden)

Matt Bell

2016-09-01

Full Text Available Enteric methane (CH 4 is a by-product from fermentation of feed consumed by ruminants, which represents a nutritional loss and is also considered a contributor to climate change. The aim of this research was to use individual animal data from 17 published experiments that included sheep ( n = 288, beef cattle ( n = 71 and dairy cows ( n = 284 to develop an empirical model to describe enteric CH 4 emissions from both cattle and sheep, and then evaluate the model alongside equations from the literature. Data were obtained from studies in the United Kingdom (UK and Australia, which measured enteric CH 4 emissions from individual animals in calorimeters. Animals were either fed solely forage or a mixed ration of forage with a compound feed. The feed intake of sheep was restricted to a maintenance amount of 875 g of DM per day (maintenance level, whereas beef cattle and dairy cows were fed to meet their metabolizable energy (ME requirement (i.e., production level. A linear mixed model approach was used to develop a multiple linear regression model to predict an individual animal’s CH 4 yield (g CH 4 /kg dry matter intake from the composition of its diet. The diet components that had significant effects on CH 4 yield were digestible organic matter (DOMD, ether extract (EE (both g/kg DM and feeding level above maintenance intake: CH 4 (g/kg DM intake = 0.046 (±0.001 × DOMD − 0.113 (±0.023 × EE − 2.47 (±0.29 × (feeding level − 1, with concordance correlation coefficient ( CCC = 0.655 and RMSPE = 14.0%. The predictive ability of the model developed was as reliable as other models assessed from the literature. These components can be used to predict effects of diet composition on enteric CH 4 yield from sheep, beef and dairy cattle from feed analysis information.

Mutagenicity assayed by dominant lethality testing in mice fed a combined gamma-irradiated diet

International Nuclear Information System (INIS)

Rupova, I.; Katsarova, Ts.; Bajrakova, A.; Baev, I.; Tencheva, S.

1980-01-01

Mice fed a combined gamma-irradiated diet were examined for a mutagenic effect using the dominant lethality test. Their feed contained the following irradiated ingredients: 20% maize, 10% dried plums, and 5% walnut kernels. Taking into account cycle duration in spermatogenesis and oogenesis, males were fed this special diet throughout 56 days, and females throughout 21 days. The experiments involved three animal groups: (1) fed the special diet containing irradiated ingredients; (2) fed the special diet but with the ingredients nonirradiated; and (3) fed standard vivarium diet. Matings to provide the first generation were between one parent fed the special diet and a partner fed standard diet. With an adequate number of implants examined on day 16 of gestation, embryonic death rate was not found to be increased; hence, induction of dominant lethality from consumption of irradiated diet failed to be demonstrated

Meat Science and Muscle Biology Symposium: Escherichia coli O157:H7, diet, and fecal microbiome in beef cattle.

Science.gov (United States)

Wells, J E; Kim, M; Bono, J L; Kuehn, L A; Benson, A K

2014-04-01

Shiga-toxigenic Escherichia coli, such as E. coli O157:H7, are foodborne zoonotic pathogens that can cause severe illness and death in humans. The gastrointestinal tract of ruminant animals has been identified as a primary habitat for E. coli O157:H7 and, in cattle, the hindgut tract appears to be a primary site for colonization. This pathogen has been found in cattle feces, on cattle hides, and in the production environment, and transmission to humans has occurred as a result of consumption of contaminated ground beef, water, and produce. Interventions to reduce the pathogen at beef harvest have significantly reduced the occurrence of the pathogen, but outbreaks and recalls due to the pathogen still occur for beef products. Interventions in the feedyard before harvest have had little success, but critical control points for implementing interventions are limited compared with the beef abattoir. The percentage of animals shedding E. coli O157:H7 in the feces can be highly variable from pen to pen, and the levels in the feces can vary from animal to animal. Animals colonized and shedding E. coli O157:H7 at high levels are a small fraction of animals in a pen but are important source for transferring the pathogen amongst the penmates. Recent research has indicated that diet may greatly influence the shedding of E. coli O157:H7. In addition, diet can influence the microbiota composition of the feces. However, little is known about the interaction between the indigenous microbiota and fecal shedding of E. coli O157:H7. Understanding the influence of indigenous microbiota on the colonization and shedding of E. coli O157:H7 will provide a potential avenue for intervention in the preharvest production environment not yet exploited.

Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

International Nuclear Information System (INIS)

Trindade, R.A.; Lima, A.; Andrade-Wartha, E.R.; Oliveira e Silva, A.M.; Mancini-Filho, J.; Villavicencio, A.L.C.H.

2009-01-01

The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group prepared with 200 ppm of synthetic butyl-hydroxytoluene (BHT)/butyl-hydroxy-anisol (BHA) was used as a control. Half of each formulation was irradiated at the maximum dose allowed for frozen meat (7 kGy). Samples were kept under frozen conditions (-20 deg. C) during the whole storage period, including during irradiation. Two analyses were performed after 20 and 90 days to verify the influence of the addition of the different types of antioxidants and the effect of irradiation and storage time on the acceptance of the product. Thirty-three and thirty-four untrained panelists were invited to participate in the first and second test, respectively. A structured hedonic scale ranging from 1 to 9 points was used in both analyses. BHT/BHA formulation obtained the highest score (6.73) and regarding the natural antioxidants, oregano received better acceptance (6.36). Irradiated samples formulated with oregano received a lower score, 6.03 in the first test and 5.06 in the second one, compared to the non-irradiated sample (6.36 and 5.79). In the second test (90 days), the sample formulated with BHT/BHA and which was irradiated received a higher score (6.59) when compared to the non-irradiated one (5.85). In both tests, the irradiated samples formulated with rosemary extract obtained a better score compared to the non-irradiated one, the scores being 5.00-3.82 and 5.00-3.76 in the first and second test, respectively. Our results allowed us to conclude that the natural antioxidants, rosemary and oregano extracts, present a good alternative for replacing synthetic additives in food industries, and that the irradiation process, in some cases, may help to enhance the sensory quality of food

Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

Science.gov (United States)

Trindade, R. A.; Lima, A.; Andrade-Wartha, E. R.; Oliveira e Silva, A. M.; Mancini-Filho, J.; Villavicencio, A. L. C. H.

2009-04-01

The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group prepared with 200 ppm of synthetic butyl-hydroxytoluene (BHT)/butyl-hydroxy-anisol (BHA) was used as a control. Half of each formulation was irradiated at the maximum dose allowed for frozen meat (7 kGy). Samples were kept under frozen conditions (-20 °C) during the whole storage period, including during irradiation. Two analyses were performed after 20 and 90 days to verify the influence of the addition of the different types of antioxidants and the effect of irradiation and storage time on the acceptance of the product. Thirty-three and thirty-four untrained panelists were invited to participate in the first and second test, respectively. A structured hedonic scale ranging from 1 to 9 points was used in both analyses. BHT/BHA formulation obtained the highest score (6.73) and regarding the natural antioxidants, oregano received better acceptance (6.36). Irradiated samples formulated with oregano received a lower score, 6.03 in the first test and 5.06 in the second one, compared to the non-irradiated sample (6.36 and 5.79). In the second test (90 days), the sample formulated with BHT/BHA and which was irradiated received a higher score (6.59) when compared to the non-irradiated one (5.85). In both tests, the irradiated samples formulated with rosemary extract obtained a better score compared to the non-irradiated one, the scores being 5.00-3.82 and 5.00-3.76 in the first and second test, respectively. Our results allowed us to conclude that the natural antioxidants, rosemary and oregano extracts, present a good alternative for replacing synthetic additives in food industries, and that the irradiation process, in some cases, may help to enhance the sensory quality of food.

Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy.

Science.gov (United States)

Grant, I R; Nixon, C R; Patterson, M F

1993-03-01

The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B. cereus and S. aureus numbers reached 10(6) and 10(7) cfu/g, respectively, during storage their toxins were detectable. As the time taken to attain these levels was longer in irradiated than in unirradiated samples, toxin production by both pathogens was delayed by irradiation. When samples initially containing low levels (10(2)/g) of S. aureus were irradiated no toxin was produced during subsequent storage at 15 or 22 degrees C. Diarrhoeal toxin produced by B. cereus was detected after 2 days at 22 degrees C, but not at 15 degrees C, in samples containing 10(2) cells/g prior to irradiation. When higher numbers (10(6)/g) of either pathogen were present prior to irradiation, toxins were produced by both pathogens at 22 degrees C, but not at 15 degrees C. Microbial competition had an effect on the growth of B. cereus and S. aureus after irradiation when a low initial inoculum was applied. However, when a higher inoculum was used the pathogens outnumbered their competitors and competition effects were less important. It was concluded that low-dose irradiation would improve the microbiological safety of roast beef and gravy.

Dominant lethal mutations in male mice fed γ-irradiated diet

International Nuclear Information System (INIS)

Chauhan, P.S.; Aravindakshan, M.; Aiyer, A.S.; Sundaram, K.

1975-01-01

Three groups of Swiss male mice were fed a stock ration of an unirradiated or irradiated (2.5 Mrad) test diet for 8 wk. After the feeding period, the males were mated with groups of untreated female mice for 4 consecutive weeks. The females were autopsied at mid-term pregnancy for evaluation of dominant lethal mutations. Numbers of dead implantations, including deciduomas and dead embryos, showed no significant differences among the different groups, thus producing no evidence of any induced post-implantation lethality in mice fed on irradiated diet. Similarly, there was no indication of preimplantation lethality, since implantation rates remained comparable among different groups. Consumption of irradiated diet did not affect the fertility of mice. Total pre- and post-implantation loss, as indicated by the numbers of live implantations remained comparable among all the groups of mice. (author)

Alpharma Beef Cattle Nutrition Symposium: implications of nutritional management for beef cow-calf systems.

Science.gov (United States)

Funston, R N; Summers, A F; Roberts, A J

2012-07-01

The beef cattle industry relies on the use of high-forage diets to develop replacement females, maintain the cow herd, and sustain stocker operations Forage quantity and quality fluctuate with season and environmental conditions Depending on class and physiological state of the animal, a forage diet may not always meet nutritional requirements, resulting in reduced ADG or BW loss if supplemental nutrients are not provided It is important to understand the consequences of such BW loss and the economics of providing supplementation to the beef production system Periods of limited or insufficient nutrient availability can be followed by periods of compensatory BW gain once dietary conditions improve This may have less impact on breeding animals, provided reproductive efficiency is not compromised, where actual BW is not as important as it is in animals destined for the feedlot A rapidly evolving body of literature is also demonstrating that nutritional status of cows during pregnancy can affect subsequent offspring development and production characteristics later in life The concept of fetal programming is that maternal stimuli during critical periods of fetal development have long-term implications for offspring Depending on timing, magnitude, and duration of nutrient limitation or supplementation, it is possible that early measures in life, such as calf birth BW, may be unaffected, whereas measures later in life, such as weaning BW, carcass characteristics, and reproductive traits, may be influenced This body of research provides compelling evidence of a fetal programming response to maternal nutrition in beef cattle Future competitiveness of the US beef industry will continue to be dependent on the use of high-forage diets to meet the majority of nutrient requirements Consequences of nutrient restriction or supplementation must be considered not only on individual animal performance but also the developing fetus and its subsequent performance throughout life.

Soybean hull and enzyme inclusion effects on diet digestibility and growth performance in beef steers consuming corn-based diets.

Science.gov (United States)

Russell, J R; Sexten, W J; Kerley, M S

2016-06-01

A beef feedlot study was conducted to determine the effects of increasing soybean hull (SH) inclusion and enzyme addition on diet digestibility and animal performance. The hypothesis was SH inclusion and enzyme addition would increase fiber digestibility with no negative effect on animal performance. Eight treatments (TRT) were arranged in a 4 × 2 factorial using four diets and two enzyme (ENZ) inclusion rates. The diets were composed primarily of whole shell corn (WSC) with 0%, 7%, 14%, or 28% SH replacing corn. The ENZ was a commercial proprietary mix of , and (Cattlemace, R&D Life Sciences, Menomonie, WI) included in the diets at 0% (S0, S7, S14, S28) or 0.045% DM basis (S0e, S7e, S14e, S28e). Eighty steers (287 ± 31 kg, SD) were stratified by weight and blocked into pens with 1 heavy and 1 light pen per TRT (2 pen/TRT, 5 steers/pen). Steers were fed for 70 d with titanium dioxide included in the diets for the final 15 d. Fecal samples were collected on d 70 to determine diet digestibility. Diets were balanced for AA and RDP requirement based on available ME. Individual DMI was measured using a GrowSafe system. Diet, ENZ, and diet × ENZ effects were analyzed using the MIXED procedure of SAS. Initial BW was applied as a covariate for final BW (FBW), and DMI was included as a covariate for all digestibility measures. The diet × ENZ interaction had no effect on FBW, ADG, DMI, or any digestibility measure ( ≥ 0.11). Steers fed ENZ tended to have greater FBW ( = 0.09) and had numerically greater ADG than steers not fed ENZ. Diet influenced DMI ( digestibility ( ≥ 0.2). Diet had an effect on NDF and ADF digestibility ( ≤ 0.04) which decreased as SH inclusion increased. The addition of ENZ tended to decrease NDF digestibility ( = 0.08) but had no effect on ADF digestibility ( = 0.8). Fiber digestibility in WSC diets did not improve with SH inclusion or ENZ addition but steers fed diets with 14% to 28% of WSC replaced by SH and the addition of 0.045% ENZ

Ground beef handling and cooking practices in restaurants in eight States.

Science.gov (United States)

Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

2013-12-01

Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

Effects of Gamma Irradiation and Pasteurization on the Nutritive Composition of Commercially Available Animal Diets

Science.gov (United States)

Caulfield, Catherine D; Cassidy, Joseph P; Kelly, John P

2008-01-01

Gamma radiation is used to sterilize diets for specific pathogen-free (SPF) animals. Because a gamma-irradiated diet was linked to leukoencephalomyelopathy in SPF cats, we investigated the effects of ‘typical’ (28.9–34.3 kGy) and ‘high-end’ (38.4–48.7 kGy) doses of gamma irradiation and of pasteurization (at 107 °C for 15 min) on the amounts of fat; protein; carbohydrate (and taurine in cat diet); vitamins A, E, B1, B2, B6, and B12; and peroxide in commercially available dry cat, dog, and rodent diets. The only treatment-related changes occurred with vitamin A and peroxide. The typical and high-end doses of gamma irradiation reduced the vitamin A level of the cat diet to 42% and 30% of the untreated value, respectively—levels below recommended allowances for growth and reproduction. Only the higher irradiation dose reduced vitamin A in the rodent diet, and neither dose altered the canine diet. Pasteurization reduced the vitamin A content of the cat diet to 50% of its original level, which was within the recommended level for this species. Irradiation increased the peroxide content of all 3 animal diets: by approximately 11-fold with the typical dose and by 14- to 25-fold with the high-end dose. Therefore gamma irradiation can have profound, selective effects on the vitamin A and peroxide contents of dry diets, and caution is advised when feeding such diets long-term and exclusively to SPF animals, particularly cats. Furthermore, pasteurization (with its fewer deleterious effects) may represent an alternative method of decontaminating diets for rodents, dogs, and cats. PMID:19049256

Effect of beef tallow on growth performance, carcass characteristics, meat composition, and lipid profile of growing lambs

Directory of Open Access Journals (Sweden)

Shahana Ahmed

2015-09-01

Full Text Available The objective of this study was to investigate the effect of diets with inclusion of beef tallow on growth, and carcass characteristics, meat quality, and lipid profile in growing lambs. The experiment was conducted with 15 lambs for 63 days. The lambs were randomly allotted into three dietary treatments (T0, T1, and T2 with five animals in each group; T0 (control diet without beef tallow, T1 (diet with 2% beef tallow, and T2 (diet with 4% beef tallow. The body weight and feed conversion ratio (FCR were significantly (P0.05 on meat quality and chemical composition among the three dietary groups. Group T1 showed the highest increase of cholesterol concentration (11.5% at the end of experiment, but serum triglyceride concentration was not significantly (P>0.05 correlated with any of the three dietary groups. To sum up, the use of beef tallow at 2% level in lamb diet can increase their performance without having any deleterious effect on carcass, meat quality and lipid profile. [J Adv Vet Anim Res 2015; 2(3.000: 346-352

The effects of feeding broiler litter on microbial contamination of beef carcasses

Energy Technology Data Exchange (ETDEWEB)

Davis, J.R.; Apple, J.K.; Hellwig, D.H.; Kegley, E.B.; Pohlman, F.W. [University of Arkansas, Fayetteville, AR (United States). Department of Animal Science

2002-09-01

Two experiments were conducted to test the effects of feeding broiler litter, either directly in the diet or indirectly through pasture-fertilization, to beef cattle on the incidence of Salmonella typhimurium (S) and Escherichia coli O157:H7 (EC) contamination of carcasses and ground beef. In Experiment 1, beef cows (n=32) were allotted either ad libitum access to grass hay or a formulated diet (80% deep-stacked broiler litter and 20% corn). In Experiment 2, beef cows (n=32) were assigned to graze on pastures fertilized with a commercial fertilizer or fresh broiler litter. Cows in Experiment 1 were harvested following a 56-d feeding period; whereas, cows in Experiment 2 were harvested after 5, 10, 20, and 40 d of grazing pastures. All samples of muscle, purge, and ground beef were culture-negative for S and EC, suggesting that beef cattle may consume properly handled deep-stacked broiler litter, or pastures fertilized with fresh litter, without increasing the likelihood of carcass/meat contamination with S and (or) EC. (author)

Beef quality traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at the maintenance level or ad libitum with two concentrate levels in the diet

Directory of Open Access Journals (Sweden)

Ivanna Moraes de Oliveira

2011-12-01

Full Text Available This trial was conducted to evaluate some beef quality attributes of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers finished on feedlot. The effects of feeding regime and genetic group on shear force, thawing losses, cooking (leak + evaporation losses, total losses and muscle fiber type, as well as carcass pH and temperature during 24 h of chilling were evaluated. There was a genetic group effect on shear force, where the beef from F1 Simmental × Nellore and F1 Angus × Nellore animals had lower values than Nellore animals. Beef of the animals fed the diets with 1% and 2% of body weight on concentrated lost more liquid than the meat of the animals fed at maintenance during thawing and when considering total losses. During cooking there was a difference among the feeding regimes for drip losses which were greater on the animals fed the diet of 1% of body weight on concentrate, followed by the 2% diet and, finally, by the animals fed at maintenance. The muscle of the Nellore steers had larger proportion of intermediate fibers and lower proportion of oxidative fibers than the crossbred animals. The proportion of glycolytic fibers was not influenced by genetic group. The Nellore animals had larger proportion of fibers of fast contraction and smaller proportion of fibers of slow contraction when compared with the crossbred animals. Feeding regime did not influence the proportion of muscular fibers or shear force. Nellore cattle produce tougher beef than crossbred Simmental × Nellore or Angus × Nellore, although all of them have the potential to produce an acceptable beef when slaughtered at young age. Feed restriction up to 90 days is not enough to cause modification on muscle fiber frequencies, then not affecting beef quality.

The effects of irradiation on the mandibular bone of rats on the low calcium diet

Energy Technology Data Exchange (ETDEWEB)

Hwang, Eui Whan; Lee, Sang Rae [Dept. of Oral Radiology, College of Dentistry, Kyung Hee University, Seoul (Korea, Republic of)

1992-08-15

The purpose of this study was to investigate the changes of morphology and structure of bone tissue in the irradiated mandibular bone in rats which were fed a low calcium diet. In order to carry out this experiment, 64 seven-week old Sprague- Dawley strain rats weighing about 150gms were selected and equally divided into one experimental group of 32 rats and one control group with the remainder. The experimental group and the group were then subdivided into two groups when the rats reached ten-week old, 16 were assigned rats for each subdivided group, exposed to irradiation. The two irradiation groups received a single dose of 20Gy in the jaws area only and irradiated with a cobalt-60 teletherapy unit. The rats in the control and experimental groups were serially termination, both sides of the dead rats mandibular bodies were removed and fixed with 10% neutral formalin. One side of the mandibular body was radiographed with a soft X-ray apparatus. Thereafter, the obtained microradiographs were observed by a light microscope. The remaining side of the mandibular bone was further decalcified and embedded in paraffin as using the general method. The specimen ectioned and stained with hematoxylin and eosin, and Rabit Anti-Human Tumor Necrosis Factor-{alpha}, observed by a light microscope. The obtained results were as follows: 1. Microradiogram revealed that thinning of the cortex and a decrease in the trabecula of the interradicular bone and mandibular body were observed and noted from the start to finish throughout the experiment in the non-irradiated rats on the low calcium diet rather than in the non-irradiated rats on the normal diet.In microscopic observation, there were marked osteolytic changes in the center of the bone marrow. 2. Microradiogram revealed that thinning of the cortex and a decrease in the trabecula of interradicular bone and mandibular body were more marked after 7 days in the irradiated rats in the low calcium diet rather than in the non-irradiated

ROMANIAN BEEF AND VEAL MEAT MARKET ANALYSIS

Directory of Open Access Journals (Sweden)

ilvius T. STANCIU

2014-06-01

Full Text Available Current nutritional trends, oriented towards a healthy nutrition, lead to the re-evaluation of the share held by beef in the diet of the population. The demand for beef and veal at European and global market level can represent a significant opportunity to increase domestic producers’ business. Though cattle breeding is a traditional activity for the indigenous population from rural areas, livestock for slaughter have decreased steadily in the last years, thus the domestic market being dependent on imports. Romanian natural potential allows the achievement of sufficient production to meet domestic and export demand for beef, which brings high income for producers. The article proposes a review of the domestic production of beef and veal, their consumption and the origin of products on the domestic market in the European and international context.

Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging.

Science.gov (United States)

Gunes, Gurbuz; Ozturk, Aylin; Yilmaz, Neriman; Ozcelik, Beraat

2011-08-01

Meatballs were prepared by mixing ground beef and spices and inoculated with E. coli O157:H7, L. monocytogenes, and S. enteritidis before packaged in modified atmosphere (3% O₂ + 50% CO₂ + 47% N₂) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10⁶ CFU/g) S. enteritidis and L. monocytogenes cells in the samples. The inoculated (approximately 10⁶ CFU/g) E. coli O157:H7 cells were totally inactivated by 1.5 kGy irradiation. D¹⁰-values for E. coli O157:H7, S. enteritidis, and L. monocytogenes were 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2-thiobarbituric acid-reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation-induced quality degradations during 21-d storage. Thus, combining irradiation (3 kGy) and MAP (3% O₂ + 50% CO₂ + 47% N₂) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21-d refrigerated storage. Combined use of gamma irradiation and modified atmosphere packaging (MAP) can maintain quality and safety of seasoned ground beef (meatball). Seasoned ground beef can be irradiated at 3 kGy and packaged in MAP with 3% O₂ + 50% CO₂ + 47% N₂ gas mixture in a high barrier packaging materials. These treatments can significantly decrease risk due to potential pathogens including E. coli O157:H7, L. monocytogenes, and S. enteritidis in the product. The MAP would reduce the undesirable effects of

Partial Replacement of Ground Corn with Glycerol in Beef Cattle Diets: Intake, Digestibility, Performance, and Carcass Characteristics.

Directory of Open Access Journals (Sweden)

Pedro Del Bianco Benedeti

Full Text Available The objective of this study was to evaluate the effects of replacing dry ground corn with crude glycerol on intake, apparent digestibility, performance, and carcass characteristics of finishing beef bulls. A completely randomized block design experiment with 25 d for adaptation and 100 d for data collection was conducted, in which 3,640 Nellore bulls (367 ± 36.8 kg; 18 ± 3 mo were blocked by body weight and assigned to 20 pens. Bulls were randomly assigned to one of four treatments: 0, 5, 10, and 15% (dry matter basis of crude glycerol in the diet. Initially, 20 bulls were slaughtered to serve as a reference to estimate initial empty body weight, which allowed for carcass gain calculation. Bulls were weighed at the beginning, at two-thirds, and at the end of the experiment for performance calculations. Carcass measurements were obtained by ultrasound. Fecal output was estimated using indigestible neutral detergent fiber as an internal marker. Data were analyzed using the mixed procedures in SAS 9.2 (SAS Institute Inc., Cary, NC. Intake of dry matter, organic matter, and neutral detergent fiber decreased linearly (P 0.05 intakes of crude protein, non-fiber carbohydrates, and total digestible nutrients. Digestibility of dry matter, organic matter, neutral detergent fiber, and total digestible nutrients increased quadratically (P 0.05. These results suggest that crude glycerol may be included in finishing beef diets at levels up to 15% without impairing performance and carcass characteristics.

Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 1. Feedlot performance, carcass quality, and production costs.

Science.gov (United States)

Berthiaume, R; Mandell, I; Faucitano, L; Lafrenière, C

2006-08-01

Forty Angus-cross steers were used to evaluate 5 beef cattle management regimens for their effect on growth performance, carcass characteristics, and cost of production. A 98-d growing phase was incorporated using grass silage with or without growth promotants (trenbolone acetate + estradiol implants, and monensin in the feed) or soybean meal. Dietary treatments in the finishing phase were developed, with or without addition of the same growth promotants, based on exclusive feeding of forages with minimal supplementation or the feeding of barley-based diets. Overall, ADG for animals treated with growth promotants or fed supplemented diets (soybean meal and barley) was increased (P forage produced a heavier HCW (P forage-fed, nonimplanted beef market would need to garner a 16% premium to be economically competitive with cattle finished conventionally.

Feed efficiency differences and reranking in beef steers fed grower and finisher diets.

Science.gov (United States)

Durunna, O N; Mujibi, F D N; Goonewardene, L; Okine, E K; Basarab, J A; Wang, Z; Moore, S S

2011-01-01

This 3-yr study used 490 steers to determine whether feedlot steers changed their feed efficiency (FE) ranking when fed a grower diet, then a finisher diet. The steers were crossbreds and were between 5 to 7 mo of age. There were 2 feeding periods each year. Within each year, approximately 90 steers had their diet switched from a grower to a finisher diet (feed-swap group), whereas another 90 steers were fed either the grower (grower-fed group) or the finisher (finisher-fed group) diet throughout the feeding trial. Each feeding test lasted for a minimum of 10 wk, and all steers were fed ad libitum. Individual animal feed intakes were collected using the GrowSafe feeding system, and BW were measured every 2 wk. Residual feed intake (RFI), G:F, and Kleiber ratio (KR) were computed at the end of each feeding period. For each measure of efficiency, animals were classified as low, medium, or high based on 0.5 SD from the mean. The majority of steers did not maintain the previous efficiency class in the second period. Approximately 58, 51, and 51% of steers in the feed-swap group, finisher-fed group, and the grower-fed group, respectively, changed their RFI measure by 0.5 SD. A low rank correlation occurred in all test groups but was less in the feed-swap group. Spearman rank correlations between the 2 feeding periods in the feed-swap group were 0.33, 0.20, and 0.31 for RFI, G:F, and KR, respectively. Classifications based on G:F and KR showed that a greater number of steers (P 0.05) between the proportions of individuals that changed or maintained their FE class. In the groups without a feed-swap, there was no difference (P > 0.05) in the proportion of steers that changed or maintained the same FE class for all FE measures. Our results suggest that diet type and feeding period affect the FE ranking in beef steers. A feedlot diet is ideal for evaluating the FE potential of steers for feedlot profitability; however, we suggest that tests involving less dense diets should

Vitamin D-biofortified beef

DEFF Research Database (Denmark)

Duffy, Sarah K.; O'Doherty, John V.; Rajauria, Gaurav

2018-01-01

This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1......) basal diet + 4000 IU of vitamin D3 (Vit D3); (2) basal diet + 4000 IU of vitamin D2 (Vit D2); and (3) basal diet + 4000 IU of vitamin D2-enriched mushrooms (Mushroom D2)] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D3 yielded higher (p ...) total vitamin D activity (by 38–56%; p vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected (p > 0.05) by the dietary...

Long-term feeding studies in mice fed a diet containing irradiated fish. II

International Nuclear Information System (INIS)

Benson, H.G.; Miller, T.J.; Gottschalk, H.M.; Elias, P.S.

1980-01-01

Three groups of mice (Fsub(2b) generation of Part I study) were fed for 90 days, either stock ration or diets containing 45% fish, either non-irradiated or irradiated with 1.75 kGy. Equal amounts of cod and redfish (ocean perch) constituted the fish portion of the diet. Haematological and clinical chemical examinations revealed no treatment-related effects. There were no untoward terminal gross or histopathological changes. An initial lag in weight gain of males fed fish diets was attibuted to reduced food consumption, due to the difference in texture of the fish diets compared with the stock ration. (Auth.)

Characterization of radiation-resistant vegetative bacteria in beef

International Nuclear Information System (INIS)

Welch, A.B.; Maxcy, R.B.

1975-01-01

Ground beef contains numerous microorganisms of various types. The commonly recognized bacteria are associated with current problems of spoilage. Irradiation, however, contributes a new factor through selective destruction of the microflora. The residual microorganisms surviving a nonsterilizing dose are predominantly gram-negative coccobacilli. Various classifications have been given, e.g., Moraxella, Acinetobacter, Achromobacter, etc. For a more detailed study of these radiation-resistant bacteria occurring in ground beef, an enrichment procedure was used for isolation. By means of morphological and biochemical tests, most of the isolates were found to be Moraxella, based on current classifications. The range of growth temperatures was from 2 to 50 C. These bacteria were relatively heat sensitive, e.g., D 10 of 5.4 min at 70 0 C or less. The radiation resistance ranged from D 10 values of 273 to 2,039 krad. Thus, some were more resistant than any presently recognized spores. A reference culture of Moraxella osloensis was irradiated under conditions comparable to the enrichment procedure used with the ground beef. The only apparent changes were in morphology and penicillin sensitivity. However, after a few subcultures these bacteria reverted to the characteristics of the parent strain. Thus, it is apparent that these isolates are a part of the normal flora of ground beef and not aberrant forms arising from the irradiation procedure. The significance, if any, of these bacteria is not presently recognized. (auth)

Partial Replacement of Ground Corn with Glycerol in Beef Cattle Diets: Intake, Digestibility, Performance, and Carcass Characteristics

Science.gov (United States)

Del Bianco Benedeti, Pedro; Paulino, Pedro Veiga Rodrigues; Marcondes, Marcos Inácio; Maciel, Ivan França Smith; da Silva, Matheus Custódio; Faciola, Antonio Pinheiro

2016-01-01

The objective of this study was to evaluate the effects of replacing dry ground corn with crude glycerol on intake, apparent digestibility, performance, and carcass characteristics of finishing beef bulls. A completely randomized block design experiment with 25 d for adaptation and 100 d for data collection was conducted, in which 3,640 Nellore bulls (367 ± 36.8 kg; 18 ± 3 mo) were blocked by body weight and assigned to 20 pens. Bulls were randomly assigned to one of four treatments: 0, 5, 10, and 15% (dry matter basis) of crude glycerol in the diet. Initially, 20 bulls were slaughtered to serve as a reference to estimate initial empty body weight, which allowed for carcass gain calculation. Bulls were weighed at the beginning, at two-thirds, and at the end of the experiment for performance calculations. Carcass measurements were obtained by ultrasound. Fecal output was estimated using indigestible neutral detergent fiber as an internal marker. Data were analyzed using the mixed procedures in SAS 9.2 (SAS Institute Inc., Cary, NC). Intake of dry matter, organic matter, and neutral detergent fiber decreased linearly (P 0.05) intakes of crude protein, non-fiber carbohydrates, and total digestible nutrients. Digestibility of dry matter, organic matter, neutral detergent fiber, and total digestible nutrients increased quadratically (P carcass gain, carcass dressing, gain-to-feed ratio, Longissimus thoracis muscle area, and back and rump fat thicknesses (P > 0.05). These results suggest that crude glycerol may be included in finishing beef diets at levels up to 15% without impairing performance and carcass characteristics. PMID:26820725

Therapeutic effect of an elemental diet on proline absorption across the irradiated rat small intestine

International Nuclear Information System (INIS)

Mohiuddin, M.; Kramer, S.

1978-01-01

Active absorption of [ 3 H]L-proline across the intestinal wall was used to measure functional change following irradiation of the exteriorized rat small intestine and to see whether an elemental amino acid diet would modify these changes. Segments (15 cm) of the exteriorized upper ileum of male Wistar rats were exposed to 1000 rad. Active transport against a concentration gradient of [ 3 H]L-proline from this irradiated segment was measured using the everted sac technique on days 1, 3, 7, 10, 14, 21, and 30 post-irradiation. Irradiated rats maintained on a normal diet showed depression of absorptive function with only partial recovery by day 30. Irradiated rats maintained on an elemental amino acid diet also showed an initial drop in function but then recovered absorptive function completely by day 7

Micronucleus test in mice fed on irradiated whole diet

International Nuclear Information System (INIS)

Reddy, P.P.; Reddi, O.S.; Pentiah, P.R.; Rani, M.V.U.; Devi, K.R.; Goud, S.N.

1981-01-01

Eight week old Swiss albino male mice were fed on freshly irradiated or unirradiated whole diet for one week. (Exposure was to 75 or 200 kR γ rays from a 1000 Ci 60 Co γ source at a dose rate of 584 R/min.) On the seventh day, six hours after feeding, the mice were killed and bone marrow preparations were made by the Schmid technique. From each group three animals were taken and from each animal 2000 polychromatic and normochromatic erythrocytes were scored. It was evident from the data obtained that the irradiated whole diet failed to induce any significant increase in the incidence of micronuclei in polychromatic erythrocytes. Similarly, there was no significant increase in the frequency of micronuclei in normochromatic erythrocytes when compared with control data. The polychromatic to normochromatic ratio was also unaffected. The diet consisted of wheat flour (60%). groundnut cake (20%), fish meal (8%), Bengal gram flour (8%), dried yeast (3%), salt/mineral mixture (1%) and traces of vitamins. (U.K.)

Gas chromatographic analysis of volatile hydrocarbons to detect irradiated chicken, pork and beef - an intercomparison study. A report in English and German

Energy Technology Data Exchange (ETDEWEB)

Schreiber, G.A.; Schulzki, G.; Spiegelberg, A.; Helle, N.; Adam, S.T.; Ammon, J.; Baumann, P.; Brockmann, R.; Baenziger, U.; Delincee, H.; Droz, C.; Estendorfer, S.; Gemperle, C.; Grabowski, H.U. von; Kaenzig, A.; Kroells, W.; Matter, L.; Metschies, M.; Mildau, G.; Pfordt, J.; Plaga-Lodde, A.; Punkert, M.; Roennefahrt, B.; Ruge, W.; Stemmer, H.; Vater, N.; Wilmers, K.; Boegl, K.W.

1993-12-31

This report provides a detailed description of an inter-laboratory study to detect irradiation treatment of chicken carcasses, pork and beef using a method suitable for routine application. The 17 participating laboratories determined the quantity of four different radiation-induced hydrocarbons (1-tetradecene, pentadecane, 1,7-hexadecadiene, 8-heptadecene) in coded samples approx. 3 and 6 months after irradiation. The quantities detected were used to identify the samples as irradiated or non-irradiated. The samples of each type of meat to be examined had been supplied by two different producers. The dose range that was tested (approx. 0.6 to 7.5 kGy) included commercially used doses (approx. 1 to 5 kGy). The method employed enable 98.3% of a total of 864 samples to be correctly identified as irradiated or non-irradiated. This result is remarkable: Although the marker concentrations in the various samples showed a clear dose dependency, the variation was quite marked. The high rate of correct identifications could be achieved by defining a sample only as irradiated if certain quantities of at least 3 of the radiolytic products to be determined had been found. A similar identification rate was achieved if quantification of markers was omitted to identify a sample only as irradiated when all the expected radiolysis products could be clearly detected. For all three types of meat, no significant differences in marker yields could be shown for the products of the respective two producers. Also, in none of the types of meat, any significant difference could be revealed for the quantiatitive results achieved three and six months after irradiation. These results show that irradiation of chicken carcasses, pork and beef in the commerically used dose range can be clearly detected throughout the entire period in which products are normally stored and that the method described is suitable for routine analyses in food control laboratories. (orig.)

Gas chromatographic analysis of volatile hydrocarbons to detect irradiated chicken, pork and beef - an intercomparison study. A report in English and German

International Nuclear Information System (INIS)

Schreiber, G.A.; Schulzki, G.; Spiegelberg, A.; Helle, N.; Adam, S.T.; Ammon, J.; Baumann, P.; Brockmann, R.; Baenziger, U.; Delincee, H.; Droz, C.; Estendorfer, S.; Gemperle, C.; Grabowski, H.U. von; Kaenzig, A.; Kroells, W.; Matter, L.; Metschies, M.; Mildau, G.; Pfordt, J.; Plaga-Lodde, A.; Punkert, M.; Roennefahrt, B.; Ruge, W.; Stemmer, H.; Vater, N.; Wilmers, K.; Boegl, K.W.

1993-01-01

This report provides a detailed description of an inter-laboratory study to detect irradiation treatment of chicken carcasses, pork and beef using a method suitable for routine application. The 17 participating laboratories determined the quantity of four different radiation-induced hydrocarbons (1-tetradecene, pentadecane, 1,7-hexadecadiene, 8-heptadecene) in coded samples approx. 3 and 6 months after irradiation. The quantities detected were used to identify the samples as irradiated or non-irradiated. The samples of each type of meat to be examined had been supplied by two different producers. The dose range that was tested (approx. 0.6 to 7.5 kGy) included commercially used doses (approx. 1 to 5 kGy). The method employed enable 98.3% of a total of 864 samples to be correctly identified as irradiated or non-irradiated. This result is remarkable: Although the marker concentrations in the various samples showed a clear dose dependency, the variation was quite marked. The high rate of correct identifications could be achieved by defining a sample only as irradiated if certain quantities of at least 3 of the radiolytic products to be determined had been found. A similar identification rate was achieved if quantification of markers was omitted to identify a sample only as irradiated when all the expected radiolysis products could be clearly detected. For all three types of meat, no significant differences in marker yields could be shown for the products of the respective two producers. Also, in none of the types of meat, any significant difference could be revealed for the quantiatitive results achieved three and six months after irradiation. These results show that irradiation of chicken carcasses, pork and beef in the commerically used dose range can be clearly detected throughout the entire period in which products are normally stored and that the method described is suitable for routine analyses in food control laboratories. (orig.)

Diets

Science.gov (United States)

... beef and pork, and sweets is limited. Drinking wine in moderation is encouraged. Studies have shown that ... levels and improve cholesterol levels. This diet can benefit people with high blood pressure and may benefit ...

The effects of irradiation on the periodontal tissues of rats with the low calcium diet

International Nuclear Information System (INIS)

Choi, Mun Cheol; Lee, Sang Rae

1992-01-01

The purpose of this study was to investigate the changes of periodontal tissues in the irradiated mandibular bone in rats which were fed normal diet and low calcium diet. In order to carry out this experiment, 64 seven-week old Sprague-Dawley strain rats weighing about 150 gms were selected and equally divided into one experimental group of 32 rats and one control group with the remainder. The experimental group and the control group were then subdivided into two groups when the rats reached the age of 10 weeks, 16 rats were allotted for each subdivided group was composed of 16 rats and exposed to irradiation. The two groups were irradiated a single dose of 20 Gy on the only jaw area and irradiated with a cobalt-60 teletherapy unit. The rats in the control and experimental groups were warily dissected by fours on the 3rd, 7th, the 14th, and the 21st day after irradiation. After each dissection, both sides of the dead rat mandibular bodies were removed and fixed with 10% neutral formalin. The specimens sectioned and observed in histopathological, histochemical, and immunocellular chemical methods. The obtained results were as follows: 1. In the mandibles of rats with low calcium diet the increased number of fibroblasts of periodontal ligaments, many small capillaries and irregular arrangement of loose collagen fibers were detected and the partial resorption of dentin and cementum could be found by the microscopic studies. 2. In the group of irradiated rats, deaerated periodontal tissues led to the condition of irregular arrangement of collagen fibers and the decreased number of fibroblasts. But this condition was somewhat restored after 21 days of experiment. 3. Periodontal tissues of the irradiated rat group with low calcium diet were destroyed earlier than those of the irradiated rat group with normal diet. Soon this condition was restored and then high cellularity and dense collagen fibers were observed. 4. Many periodontal cells bearing tumor necrosis factor

Clinical observations on the effects of elemental diet supplementation during irradiation

International Nuclear Information System (INIS)

Brown, M.S.

1980-01-01

A study has been conducted to assess the effects of adding an elemental diet as a supplement to a standard low-roughage diet recommended to a group of patients receiving a fractionated course of abdominal irradiation. The supplement was not found to modify patient experience of radiotherapy-induced complications. (author)

Studies on some irradiated food products

International Nuclear Information System (INIS)

Mohammed, H.M.B.

1998-01-01

The aim of this investigation was to study the possibility of using some doses of gamma irradiation and cold storage (4+1 C) for improving the hygienic quality and shelf-life of some meat products ( beef luncheon, processed minced beef and fresh beef sausage). luncheon meat samples were irradiated at doses of 4,6,8,10 and 12 k Gy, while beef and sausage samples were subjected to 4,6 and 8 KGy gamma rays doses and the effects of irradiation on the organoleptic properties, microbiological aspects and the chemical composition were studied during cold storage (4+1 C) of samples. Attention was focussed on the changes occurred in the organoleptic properties of these products by the evaluation of sensory scores for appearance, color and odor of samples post irradiation and during cold storage (4+1 C). In addition, the effects of treatments and cold storage on the microbiological quality by the determination of total bacterial count, total psychropilic bacteria, total coliforms, total molds and yeasts, staphylococcus aureus, streptococcus faecalis as well as the detection of salmonellae were studied

Effects of feed consumption rate of beef cattle offered a diet supplemented with nitrate ad libitum or restrictively on potential toxicity of nitrate.

Science.gov (United States)

Lee, C; Araujo, R C; Koenig, K M; Beauchemin, K A

2015-10-01

The objective of the study was to investigate the effects of feed consumption rate on potential toxicity, rumen fermentation, and eating behavior when beef heifers were fed a diet supplemented with nitrate (NI). Twelve ruminally cannulated heifers (827 ± 65.5 kg BW) were used in a randomized complete block design. The experiment consisted of 10-d adaptation, 8-d urea-feeding, and 3-d nitrate-feeding periods. All heifers were fed a diet supplemented with urea (UR) during the adaptation and urea-feeding periods, whereas the NI diet (1.09% NO in dietary DM) was fed during the nitrate-feeding period. After adaptation, heifers were randomly assigned to ad libitum or restrictive feeding (about 80% of ad libitum intake) for the urea- and nitrate-feeding periods. Ad libitum DMI decreased (14.1 vs. 15.1 kg/d; nitrate feeding changed the consumption pattern (a more even distribution of feed intake over the day). The increased feed consumption from 0 to 3 h after feeding the NI diet restrictively vs. ad libitum numerically decreased ( = 0.11) rumen pH and numerically or significantly increased ( = 0.01 to 0.28) rumen ammonia, NO, and NO; blood methemoglobin; and plasma NO and NO at 3 h. Regression analysis indicated that increased feed consumption (0 to 3 h) exponentially elevated ( nitrate-feeding period, the nitrate content of orts on d 2 and 3 was greater ( = 0.02) than that on d 1. In conclusion, the increased consumption rate of a diet supplemented with nitrate was an important factor influencing risk of nitrate toxicity based on blood methemoglobin and plasma NO. In addition, the pattern of daily feed consumption was altered by nitrate (creating a "nibbling" pattern of eating) in beef heifers.

Detection of some irradiated foods

International Nuclear Information System (INIS)

NASR, E.H.A

2009-01-01

This study was performed to investigate the possibility of using two rapid methods namely Supercritical Fluid Extraction (SFE) and Direct Solvent Extraction (DSE) methods for extraction and isolation of 2-dodecylcyclobutanone (2-DCB) followed by detecting this chemical marker by Gas chromatography technique and used this marker for identification of irradiated some foods containing fat (beef meat, chicken, camembert cheese and avocado) post irradiation, during cold and frozen storage. Consequently, this investigation was designed to study the following main points:- 1- The possibility of applying SFE-GC and DSE-GC rapid methods for the detection of 2-DCB from irradiated food containing fat (beef meat, chicken, camembert cheese and avocado fruits) under investigation.2-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during frozen storage at -18 degree C of chicken and beef meats for 12 months.3-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during cold storage at 4±1 degree C of camembert cheese and avocado fruits for 20 days.

Decreasing the roughage:concentrate ratio of a diet to determine the critical roughage part for beef cattle.

Science.gov (United States)

De Campeneere, S; Fiems, L O; De Boever, J L; Vanacker, J M; De Brabander, D L

2002-02-01

The critical roughage part (CRP) of 2 diet types was determined in a cross-over design with 6 double-muscled and 6 normally conformed Belgian Blue bulls fitted with rumen cannulae. The roughage:concentrate ratio was lowered weekly until signs of a lack of physical structure were observed. For diet 1, consisting of maize silage and concentrates, the initial proportion of maize silage was 25% of DM but it decreased weekly with 5% units of DM. For the second diet, consisting of wheat straw and concentrate, 12% straw (DM basis) was provided during the first week and thereafter the proportion of straw decreased weekly with 3% units of DM. Several directly observable parameters (rumen pH, feed intake, bloat, faecal consistency) were evaluated weekly for each bull. Apart from these direct indicators of acidosis, also other parameters, whose results were only available after the end of the trial, were determined (volatile fatty acid profile, lactic acid concentration, chewing time). The roughage part between the part fed when signs of a lack of physical structure was first observed and the part that was fed the week before, was considered as the CRP. Most animals showed no acute signs of clinical acidosis (directly observable parameters) and finished the trial on a 100% concentrate diet. However, in sacco rumen DM-degradabilities of maize silage, grass silage and wheat grain was depressed considerably when low roughage diets were fed. Based on all observed parameters, the mean CRP was calculated to be 14.7% for diet 1 and 8.1% for diet 2. The beef type (double-muscled or not) had no influence on the CRP.

The effects of the low calcium diet and irradiation on the mandibular condyle of rats

International Nuclear Information System (INIS)

Ahn, Hee Mun; Lee, Sang Rae

1993-01-01

This study was performed to investigate the changes of mandibular condyle by low diet and the effects of irradiation on the bone in ofteoporotic state. In order to carry out this experiment, 80 served-week old Sprague-Dawley strain rats about 150gm were selected and equally divided into one experimental group of 40 rats and one control group with the remainder. The experimental group and the control group of 40 rats and one control group with the remainder. The experimental group and the control group were then subdivided into two group and exposed to irradiation. The two irradiation groups received a single dose of 20 Gy on the jaw area only and irradiated with a cobalt-60 teletherapy unit. The rats in the control and experimental groups were serially terminated by fours on the 3rd, the 7th, the 14th, and the 21st day after irradiation. After termination, both sides of the dead rats mandibular condyle were removed and fixed with 10% neutral formalin. The bone mineral density of mandibular condle was measured by use of dual energy X-ray with Hitex HA-80 (Hitex Co., Japan). Thereafter, the obtained radiographs were observed, and the mandibular condyle was further decalcified and embedded in paraffin as the general method. The specimen sectioned and stained with hematoxylin-eosin, PAS and Rabbit Anti-Human Tumor Necrosis Factor-α observed by a light microscope. The obtained results were as follows: 1. In the non-irradiated group with low calcium diet, the bone mineral density of the condyle was markedly decreased after 14 days, and decrease the number of trabeculae of the condyle and resorption of the calcified cartilaginous zone were observed after 3 days. On microscopic observation, the number and size of trabecular were decreased after 7 days of experiment. 2. In the irradiated group with the low calcium diet, the bone mineral density of the condyle was markedly decreased after 14 days and resorption of the calcified cartilaginous zone and decrease the number and

Influence of x irradiation and diet on pituitary/thyroid function in the rat

International Nuclear Information System (INIS)

Qassar, I.G.

1979-01-01

Rats were maintained on low iodine diet or treated with T 4 . A significant increase in thyroid weight was observed in rats on low iodine diet whereas among rats on normal diet with thyroxine injections, the thyroid was lower in weight than thyroids of control animals. Pituitary weight increased significantly in rats on low iodine diet or T 4 treatment. Labelling index was significantly higher in the group on low iodine diet. A significantly lower labelling index was observed after thyroxine treatment. Where PTU was administered to rats pretreated with either normal diet, normal diet plus T 4 , or maintained on low iodine diet and then exposed to radiation (100 to 400R) to the neck, it was not possible to distinguish the effect of such local radiation on body growth. The pre-radiation treatment did not have any effect on thyroid weight during two weeks post-radiation, suggesting that a four week post-radiation period is essential to elicit radiation effects on the thyroid. Contrary to low iodine treatment, administration of PTU did not result in any increase in pituitary weight in rats maintained on normal diet prior to radiation or in rats maintained on low iodine diet prior to radiation. There was, however, a significant increase in pituitary weight in rats injected with thyroxine prior to radiation (250R or 400R). A significant increase in serum TSH was observed two weeks after radiation and PTU treatment. A lower TSH level was observed, however, in the 250R sub-group (normal diet or T 4 injection) and in the 400R sub-group (low iodine diet). There was a significant difference among sham-irradiated and the three x-irradiated sub-groups maintained on low iodine diet. The results of these studies indicate that local x irradiation with 100 to 400R to the neck may influence thyroid/pituitary function in the rat

The Effects of Irradiation and Calcium-deficient Diet on the Expression of Interleukin-1 during Tooth Formation of Rat Molar

International Nuclear Information System (INIS)

Kim, Il Joong; Hwang, Eui Hwan; Lee, Sang Rae

2000-01-01

To elucidate the effects of the irradiation and calcium-deficient diet on expression of interleukin (IL)-1 during tooth formation of rat molar. The pregnant three-week-old Spague-Dawley rats were used for the study. The control group was non-irradiation/normal diet group, and the experimental groups were irradiation/normal diet group and irradiation/calcium-diet group. The abdomen of the rats on the 9th day of pregnancy were irradiated with single dose of 350 cGy. The rat pups were sacrificed on the 14th day after delivery and the maxillae tooth germs were taken. The specimen were prepared to make sections for light microscopy, and some of tissue sections were stained immunohistochemically with anti-IL-1 antibody. In the irradiation/normal diet group, dental follicle showed fewer blood vessels, mononuclear cells, and fusions of mononuclear cells than in non-irradiation/normal diet group. Alveolar bone showed a few osteoblasts and osteoclasts. Periodontal ligament showed collagen fibers and fibroblasts with irregularity. Weak immunoreactivity for IL-1 was shown in dental follicle, alveolar bone, and periodontal ligament. In the irradiation/calcium-deficient diet group, dental follicle showed sparse cellularity. Alveolar bone showed diminished number of osteoblasts. Periodontal ligament showed irregular collagen fibers and atrophy of cementoblasts and fibroblasts. No immunoreactivity for IL-1 was shown in dental follicle, alveolar bone, and periodontal ligament. Irradiation and calcium-deficient diet seems to cause disturbance of the expression of interleukin-1 during tooth formation of rat molar.

The Effects of Irradiation and Calcium-deficient Diet on the Expression of Interleukin-1 during Tooth Formation of Rat Molar

Energy Technology Data Exchange (ETDEWEB)

Kim, Il Joong; Hwang, Eui Hwan; Lee, Sang Rae [Dept. of Oral and Maxillofacial Radiology, College of Dentistry, Kyunghee University, Seoul (Korea, Republic of)

2000-09-15

To elucidate the effects of the irradiation and calcium-deficient diet on expression of interleukin (IL)-1 during tooth formation of rat molar. The pregnant three-week-old Spague-Dawley rats were used for the study. The control group was non-irradiation/normal diet group, and the experimental groups were irradiation/normal diet group and irradiation/calcium-diet group. The abdomen of the rats on the 9th day of pregnancy were irradiated with single dose of 350 cGy. The rat pups were sacrificed on the 14th day after delivery and the maxillae tooth germs were taken. The specimen were prepared to make sections for light microscopy, and some of tissue sections were stained immunohistochemically with anti-IL-1 antibody. In the irradiation/normal diet group, dental follicle showed fewer blood vessels, mononuclear cells, and fusions of mononuclear cells than in non-irradiation/normal diet group. Alveolar bone showed a few osteoblasts and osteoclasts. Periodontal ligament showed collagen fibers and fibroblasts with irregularity. Weak immunoreactivity for IL-1 was shown in dental follicle, alveolar bone, and periodontal ligament. In the irradiation/calcium-deficient diet group, dental follicle showed sparse cellularity. Alveolar bone showed diminished number of osteoblasts. Periodontal ligament showed irregular collagen fibers and atrophy of cementoblasts and fibroblasts. No immunoreactivity for IL-1 was shown in dental follicle, alveolar bone, and periodontal ligament. Irradiation and calcium-deficient diet seems to cause disturbance of the expression of interleukin-1 during tooth formation of rat molar.

Effect of supplemental nutrient source on heifer growth and reproductive performance, and on utilization of corn silage-based diets by beef steers.

Science.gov (United States)

Howlett, C M; Vanzant, E S; Anderson, L H; Burris, W R; Fieser, B G; Bapst, R F

2003-09-01

Two experiments were conducted to determine effects of oilseeds or soybean hulls on growth and reproductive performance of heifers and utilization of corn silage diets by growing beef cattle. In Exp. 1, 96 beef heifers (249 kg of BW) were used in a randomized complete block design. Treatments were as follows: 1) corn and soybean meal (CON) at 56% of the DMI; 2) whole linted cottonseed at 15% of the DMI (COT); 3) whole raw soybeans at 15% of the DMI (SB); or 4) pelleted soyhulls at 30% of the DMI (SH). Diets were formulated to be isonitrogenous (13.8% CP) and fed to achieve target weights equal to 65% of expected mature BW at the time of AI. Estrus was synchronized and heifers were inseminated by AI in response to detected estrus. Because the energy value for SH was underestimated, cumulative ADG for SH (1.03 kg/d) was greater (P 0.10) the proportion of pubertal heifers at the beginning of the breeding season: CON (60%), COT (53%), SB (69%), SH (71%), or first-service conception rates: CON (37%); COT (38%); SB (57%); SH (42%). In Exp. 2, crossbred steers (387 kg) were used in a 6 x 6 Latin square design to evaluate the effects of supplemental nutrient source on utilization of corn silage diets. Treatments included diets used in Exp. 1, plus a negative control (soybean meal at 10% of the DMI; SIL) and whole raw soybeans at 25% of the DMI (SB25). Diets were formulated to be isonitrogenous (13.8% CP) except SB25 (17% CP), and were fed twice daily at 1.8 x NEm. Oilseed inclusion decreased (P tract NDF digestibilities. The CON and SH diets had the greatest (P tract OM digestibilities. Microbial efficiencies were greatest (P reproductive performance of heifers. Although oilseed additions increased total fatty acid flow to the duodenum, a high degree of biohydrogenation occurred, greatly increasing C18:0, with only marginal increases in unsaturated fatty acid flow. Depending on diet and feeding conditions, inclusion of whole oilseeds may not be an effective means of

Effects of irradiation source and dose level on quality characteristics of processed meat products

Science.gov (United States)

Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

2017-01-01

The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (Pchanges in overall acceptability were observed for pork sausages regardless of irradiation source (P>0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Poxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

Effect of gamma irradiation on the protein, amino acids and carbohydrate contents of soya-gari diet

International Nuclear Information System (INIS)

Ogbadu, G.H.

1979-01-01

Soya-gari diet, prepared by enrichment of gari (Manihot esculanta Cranz) with soya flour, methionine, lysine and salt mixture was irradiated with doses of 62.5, 125, 250 and 500 Krad from a Co 60 γ irradiator. Gamma irradiation of the soya-gari diet with doses as high as 500 Krad had no significant effect on the amino acids, total proteins, soluble carbohydrates, hemicelluloses, cellulose and lignin contents. (author)

From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers.

Science.gov (United States)

Vainio, Annukka; Niva, Mari; Jallinoja, Piia; Latvala, Terhi

2016-11-01

A better understanding of the motives underlying the adoption of sustainable and healthy diets is needed for designing more effective policies. The aim of the study was to examine how eating motives were associated with self-reported changes in the consumption of beef, beans, and soy products, i.e., changes related to reducing animal and increasing plant proteins. The study analysed a survey of an adult population living in Finland (N = 1048). The eating motives were measured with the Eating Motivation Survey (TEMS), which distinguishes between 15 eating motives. Six clusters of consumers based on self-reported changes in food choices were identified with latent class analysis (LCA). Four clusters had established food consumption patterns ("Beef only", "Beef and beans", "Beef, beans, and soy products", and "No beef"), one was undergoing a change, and one had attempted a change earlier. ANOVA with planned contrasts revealed that the motives relating to natural concerns, health, and weight control were higher, and convenience and price lower, among those who had an established diet including beans and soy products, as compared to those who consumed only beef. Those undergoing a dietary change expressed a higher endorsement of natural concerns as well as health, sociability, social image, and price motives than those with an established diet including beans and soy products. The results suggest that eating motives play an important role in changing towards more sustainable food consumption patterns in which meat/beef is replaced with plant proteins. Copyright © 2016 Elsevier Ltd. All rights reserved.

In Vitro Iron Availability from Insects and Sirloin Beef.

Science.gov (United States)

Latunde-Dada, Gladys O; Yang, Wenge; Vera Aviles, Mayra

2016-11-09

Interest in the consumption of insects (entomophagy) as an alternative environmentally sustainable source of protein in the diet of humans has recently witnessed a surge. Knowledge of the nutrient composition and, in particular, the bioavailability of minerals from insects is currently sparse. This study evaluated the availability of Fe, Ca, Cu, Mg, Mn, and Zn from four commonly eaten insects and compared these to sirloin beef. Soluble iron from the samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin (a surrogate marker for iron absorption) in Caco-2 cells. Cricket and sirloin beef had comparably higher levels of Fe, Ca, and Mn than grasshopper, meal, and buffalo worms. However, iron solubility was significantly higher from the insect samples than from beef. The complementation of whole-wheat flour with insect or beef protein resulted in overall decreases in mineral content and iron solubility in the composite mixtures. Collectively, the data show that grasshopper, cricket, and mealworms contain significantly higher chemically available Ca, Cu, Mg, Mn, and Zn than sirloin. However, buffalo worms and sirloin exhibited higher iron bioavailability comparable to that of FeSO 4 . Commonly consumed insect species could be excellent sources of bioavailable iron and could provide the platform for an alternative strategy for increased mineral intake in the diets of humans.

Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef

Science.gov (United States)

Gotoh, Takafumi

2016-01-01

This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease. PMID:28115881

Comparison between conventional and ultrasonic preparation of beef tallow biodiesel

Energy Technology Data Exchange (ETDEWEB)

Teixeira, Leonardo S.G. [Instituto de Quimica - Universidade Federal da Bahia, Campus Universitario de Ondina, 40.170-280 - Salvador, Bahia (Brazil); Assis, Julio C.R.; Santos, Iran T.V.; Guimaraes, Paulo R.B.; Pontes, Luiz A.M. [Universidade Salvador - UNIFACS - Departamento de Engenharia e Arquitetura, - Av. Cardeal da Silva 132, 40.220-141 - Salvador, Bahia (Brazil); Mendonca, Daniel R. [Escola Politecnica - Universidade Federal da Bahia, Av. Aristides Novis 2, 40.210-630, Salvador, Bahia (Brazil); Teixeira, Josanaide S.R. [Instituto Federal de Educacao Ciencia e Tecnologica da Bahia - IFBAHIA - Rua Emidio de Morais S/N, 40.625-650, Salvador - BA (Brazil)

2009-09-15

Tallow is biodiesel feedstock that, due to its highly centralized generation in slaughter/processing facilities and historically low prices, may have energetic, environmental, and economic advantages that could be exploited. Transesterification of fatty acids by means of ultrasonic energy has been used for biodiesel production from different vegetable oils. However, application of ultrasonic irradiation for biodiesel production from beef tallow has received little attention. In this work, the transesterification of beef tallow with methanol was performed in the presence of potassium hydroxide as a catalyst using ultrasound irradiation (400 W, 24 kHz). The reaction time, conversion and biodiesel quality were compared with that seen in conventional transesterification. The results indicated that the reaction conversion and biodiesel quality were similar; however, the use of ultrasonic irradiation decreased the reaction time, showing that this method may be a promising alternative to the conventional method. (author)

Comparison between conventional and ultrasonic preparation of beef tallow biodiesel

International Nuclear Information System (INIS)

Teixeira, Leonardo S.G.; Assis, Julio C.R.; Santos, Iran T.V.; Guimaraes, Paulo R.B.; Pontes, Luiz A.M.; Mendonca, Daniel R.; Teixeira, Josanaide S.R.

2009-01-01

Tallow is biodiesel feedstock that, due to its highly centralized generation in slaughter/processing facilities and historically low prices, may have energetic, environmental, and economic advantages that could be exploited. Transesterification of fatty acids by means of ultrasonic energy has been used for biodiesel production from different vegetable oils. However, application of ultrasonic irradiation for biodiesel production from beef tallow has received little attention. In this work, the transesterification of beef tallow with methanol was performed in the presence of potassium hydroxide as a catalyst using ultrasound irradiation (400 W, 24 kHz). The reaction time, conversion and biodiesel quality were compared with that seen in conventional transesterification. The results indicated that the reaction conversion and biodiesel quality were similar; however, the use of ultrasonic irradiation decreased the reaction time, showing that this method may be a promising alternative to the conventional method. (author)

Effects of irradiation dose and O(2) and CO(2) concentrations in packages on foodborne pathogenic bacteria and quality of ready-to-cook seasoned ground beef product (meatball) during refrigerated storage.

Science.gov (United States)

Gunes, Gurbuz; Yilmaz, Neriman; Ozturk, Aylin

2012-01-01

Combined effects of gamma irradiation and concentrations of O(2) (0, 5, 21%) and CO(2) (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O(2) and CO(2) levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O(2), respectively, compared to 21% O(2). Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg(-1), respectively, compared to control. In reduced-O(2) packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO(2) or 5% O(2) + 50% CO(2) maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O(2) + 50% CO(2) combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

Science.gov (United States)

Gunes, Gurbuz; Yilmaz, Neriman; Ozturk, Aylin

2012-01-01

Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2 and CO2 levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2. Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control. In reduced-O2 packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO2 or 5% O2 + 50% CO2 maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O2 + 50% CO2 combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality. PMID:22566763

Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball during Refrigerated Storage

Directory of Open Access Journals (Sweden)

Gurbuz Gunes

2012-01-01

Full Text Available Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21% and CO2 (0, 50% on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2 and CO2 levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2. Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control. In reduced-O2 packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO2 or 5% O2 + 50% CO2 maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O2 + 50% CO2 combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

Short communication: Effect of the feed presentation form on the intake pattern, productive traits and rumen pH of beef cattle fed high concentrate diets

Directory of Open Access Journals (Sweden)

Antonio Gimeno

2014-10-01

Full Text Available Nutritional disorders like ruminal acidosis are common in Spanish beef production system, in which animals are fed diets with a high content in starch. This experiment studied the effect of feed presentation form (concentrate and straw offered separately, CD, or mixed in form of briquettes, BR on the pattern of intake, growth and rumen pH of beef cattle fed high concentrate diets. The experiment was performed with 40 Holstein male calves, 32 of them for determining feed intake pattern and productive rates, and the remaining 8, which were previously provided with a ruminal cannula, to monitor rumen pH in two 21-day consecutive periods following a change-over design. Animals fed BR reduced feed intake rate during the first hour after feeding (18.6 vs. 24.0% of daily intake p<0.001, but this diet promoted a lower rumen pH at all sampling times compared with CD (daily average of 5.98 vs. 6.33; p<0.001 and tended to promote a lower total feed intake (7.08 vs. 9.77 kg DM/d; p<0.001 and daily weight gain (1.43 vs. 1.76 kg/d; p=0.056. Offering the concentrate and the straw mixed in form of briquettes is not useful to prevent ruminal acidosis and improve growth, probably due to both a reduced particle size of straw and avoided self-regulation of straw intake along the day.

Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability.

Science.gov (United States)

Faucitano, L; Chouinard, P Y; Fortin, J; Mandell, I B; Lafrenière, C; Girard, C L; Berthiaume, R

2008-07-01

Five beef cattle management regimens were evaluated for their effect on meat quality, fatty acid composition, and overall palatability of the longis-simus dorsi (LD) muscle in Angus cross steers. A 98-d growing phase was conducted using grass silage with or without supplementation of growth promotants (Revalor G and Rumensin) or soybean meal. Dietary treatments in the finishing phase were developed with or without supplementation of growth promotants based on exclusive feeding of forages with no grain supplementation, or the feeding of grain:forage (70:30) diets. Growth promotants increased (P forages increased the proportion of cis-9, cis-12, cis-15 C18:3 as well as several other isomers of the n-3 family and decreased in the ratio of n-6 to n-3 fatty acids in the LD muscle as compared with supplementing grain (P forage-based diet increased (P Forage feeding also increased the proportion of cis-9, trans-11 C18:2 (P forage-finishing and growth promotants-free beef production system.

Use of irradiation to improve the safety and quality of ethnic South African foods. Part II: Effect of gamma irradiation on the sensory and microbiological quality of ready-to-eat bovine tripe

International Nuclear Information System (INIS)

Minnaar, A.; Nortje, K.; Parry-Hanson, A.M.A.; Buys, E.M.

2009-01-01

South Africa is a multicultural country with different eating habits and food preferences. Traditional African foods such as bovine tripe form a part of the diet of black South Africans. These foods are laborious to prepare, not generally available commercially, and have a limited shelf life. Other popular ethnic foods in South Africa include meat products such as biltong, an intermediate moisture dried raw meat product. Moist beef biltong has the potential to cause food poisoning. The application of irradiation alone or in combination with other technologies can help solve these problems. Lean moist beef biltong (47% moisture, 3.7% NaCl, 1.5% crude fat, water activity 0.92) can be irradiated with doses up to 10 kGy without adversely affecting sensory acceptability, provided that the irradiation is performed under vacuum conditions and that the biltong is exposed to aerobic conditions after irradiation to dissipate off odour volatiles. However, low dose irradiation (≤4 kGy) was perceived to be more acceptable and preferable by consumers. Gamma irradiation of moist beef biltong (53.6% moisture, 1.91% NaCl, water activity 0.979) at doses between 4 and 5 kGy was adequate to ensure safety from Staphylococcus aureus even if contamination levels as high as 10 7 CFU/g were initially present. However, doses up to 5 kGy were insufficient to prevent yeast and mould spoilage if initial fungal contamination levels were high (>10 3 CFU/g). Casein-whey protein edible coatings did not inhibit microbial growth on moist beef biltong, probably owing to diminished oxygen barrier properties resulting from the very high moisture content of the biltong. Ready-to-eat bovine tripe can be irradiated up to 9.3 kGy without affecting the consumer acceptance adversely. Gamma irradiation at a target dose of 9 kGy significantly reduced total bacteria counts and aerobic spore counts and extended the shelf life of ready-to-eat bovine tripe to at least 14 d at both 5 and 15 deg. C when aerobic

Effects of heavy particle irradiation and diet on object recognition memory in rats

Science.gov (United States)

Rabin, Bernard M.; Carrihill-Knoll, Kirsty; Hinchman, Marie; Shukitt-Hale, Barbara; Joseph, James A.; Foster, Brian C.

2009-04-01

On long-duration missions to other planets astronauts will be exposed to types and doses of radiation that are not experienced in low earth orbit. Previous research using a ground-based model for exposure to cosmic rays has shown that exposure to heavy particles, such as 56Fe, disrupts spatial learning and memory measured using the Morris water maze. Maintaining rats on diets containing antioxidant phytochemicals for 2 weeks prior to irradiation ameliorated this deficit. The present experiments were designed to determine: (1) the generality of the particle-induced disruption of memory by examining the effects of exposure to 56Fe particles on object recognition memory; and (2) whether maintaining rats on these antioxidant diets for 2 weeks prior to irradiation would also ameliorate any potential deficit. The results showed that exposure to low doses of 56Fe particles does disrupt recognition memory and that maintaining rats on antioxidant diets containing blueberry and strawberry extract for only 2 weeks was effective in ameliorating the disruptive effects of irradiation. The results are discussed in terms of the mechanisms by which exposure to these particles may produce effects on neurocognitive performance.

Faecal near-IR spectroscopy to determine the nutritional value of diets consumed by beef cattle in east Mediterranean rangelands.

Science.gov (United States)

Landau, S Y; Dvash, L; Roudman, M; Muklada, H; Barkai, D; Yehuda, Y; Ungar, E D

2016-02-01

Rapid assessment of the nutritional quality of diets ingested by grazing animals is pivotal for successful cow-calf management in east Mediterranean rangelands, which receive unpredictable rainfall and are subject to hot-spells. Clipped vegetation samples are seldom representative of diets consumed, as cows locate and graze selectively. In contrast, faeces are easily sampled and their near-IR spectra contain information about nutrients and their utilization. However, a pre-requisite for successful faecal near-infrared reflectance spectroscopy (FNIRS) is that the calibration database encompass the spectral variability of samples to be analyzed. Using confined beef cows in Northern and Southern Israel, we calibrated prediction equations based on individual pairs of known dietary attributes and the NIR spectra of associated faeces (n=125). Diets were composed of fresh-cut green fodder of monocots (wheat and barley), dicots (safflower and garden pea) and natural pasture collected at various phenological states over 2 consecutive years, and, optionally, supplements of barley grain and dried poultry litter. A total of 48 additional pairs of faeces and diets sourced from cows fed six complete mixed rations covering a wide range of energy and CP concentrations. Precision (linearity of calibration, R2cal, and of cross-validation, R2cv) and accuracy (standard error of cross-validation, SEcv) were criteria for calibration quality. The calibrations for dietary ash, CP, NDF and in vitro dry matter digestibility yielded R2cal values >0.87, R2cv of 0.81 to 0.89 and SEcv values of 16, 13, 39 and 31 g/kg dry matter, respectively. Equations for nutrient intake were of low quality, with the exception of CP. Evaluation of FNIRS predictions was carried out with grazing animals supplemented or not with poultry litter, and implementation of the method in one herd over 2 years is presented. The potential usefulness of equations was also established by calculating the Mahalanobis (H

Sensitivity of Ceratitis capitata eggs irradiated in artificial diet and in mango fruits

International Nuclear Information System (INIS)

Raga, A.; Yasuoka, S.T.; Amorim, E.O.; Sato, M.E.; Suplicy Filho, N.; Faria, J.T. de

1996-01-01

The objective of this study was to establish gamma radiation doses required to prevent emergence of Ceratitis capitata adults, from irradiated eggs in artificial diet and mango fruits. Six-, twelve-, twenty-four-, and forty-eight-hour-old eggs were used. Artificial infestation by C. capitata was carried out in mangoes of Haden, Tommy and Keith cultivars. An increase of radiation resistance of C. capitata eggs was observed as a function of the embryonic development and a Probit 9 of 24.67 Gy was estimated for 48-hour-old eggs in artificial diet. No significant influence of mango fruits was found on the efficacy of irradiation. (author)

Effect of irradiation and storage in the iron availability in lamb meat treated with different diets

International Nuclear Information System (INIS)

Souza, Adriana Regia Marques de; Arthur, Valter

2008-01-01

Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g -1 ) and heme iron (13.78 for 10.52 mg.100 g -1 ). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

Passage kinetics of dry matter and neutral detergent fibre through the gastro-intestinal tract of growing beef heifers fed a high-concentrate diet measured with internal ð13C and external markers

NARCIS (Netherlands)

Daniel, J.B.; Laar, van H.; Warner, D.; Dijkstra, J.; Navarro-Villa, A.; Pellikaan, W.F.

2014-01-01

Fractional rumen passage rates (K1) are fundamental in feed evaluation systems for ruminants to predict the extent of nutrient degradation. Data on passage kinetics of growing beef cattle fed high-concentrate diets are scarce and mainly rely on external passage markers which do not provide

Distinct physicochemical characteristics of different beef from ...

African Journals Online (AJOL)

Jane

2011-04-11

Apr 11, 2011 ... A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef from three different parts of cattle carcass, ... fed the same diets at 4 to 5 kg/day (48.78% corn, 20.43% bran, 26% corn grit, 1.97% cotton cake, 2.3% vitamin and mineral supplement and 0.5% salt) for a fattening ...

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

Directory of Open Access Journals (Sweden)

Karen J. Murphy

2014-02-01

Full Text Available Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women.

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

Science.gov (United States)

Murphy, Karen J.; Parker, Barbara; Dyer, Kathryn A.; Davis, Courtney R.; Coates, Alison M.; Buckley, Jonathan D.; Howe, Peter R. C.

2014-01-01

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women. PMID:24534884

The Optimation of Crude Fiber Content of Diet for Fattening Madura Beef Cattle to Achieve Good A:P Ratio and Low Methane Production

Science.gov (United States)

Luthfi, N.; Restitrisnani, V.; Umar, M.

2018-02-01

Abtract. Methane (CH4) is one of the major greenhouse gases being reducted. This study was carried out to determine the optimum of crude fiber needed for fattening Madura beef cattle to achieve low methane production. Twenty-four male madura beef cattles with an average body weight of 206.89 ± 7.82 kg were used in this study. Cattle were fed contained 47.65 - 70.23 % Total Digestible Nutrients (TDN), 9.22 - 13.20% Crude Protein (CP), and 10.25 - 28.53% Crude Fiber (CF). Correlation analysis was used to describe the correlations among crude fiber,Methane, and Acetate:Propionate acid ratio. The result showed that crude fiber (%) had medium possitive correlation with methane and the equation was y = 0.0936x + 5.4853 with determination as much as 33.98%. The Acetate: propionate acid had positive correlation withmethane and the equation was y = 1.1121x + 3.581 with determination as much as 61.64%. Crude fiber (%) had low possitive correlation with A/P ratio and the equation was y = 0.039x + 2.4437 with determination as much as 9.56%. According to the results, it can be concluded that the optimum ofcrude fiberof diet for Madura beef cattle should be 15.38% to obtain A:P ratio of 3 or less and methane production of 6.91 MJ/d.

Are Consumers Willing to Pay for Irradiated Foods

International Nuclear Information System (INIS)

Nayga, Rodolfo M. Jr.; Woodward, Richard; Aiew, Wipon

2005-09-01

This paper focuses on estimating willingness to pay for irradiated food using a non-hypothetical experiment utilizing real food products (i.e., ground beef), real cash, and actual exchange in a market setting. Single-bounded and one and one-half bounded models are developed using dichotomous choice experiments. Our results indicate that individuals are willing to pay for a reduction in the risk of food-borne illness once informed about the nature of food irradiation. Our respondents are willing to pay a premium of about $0.77 for a pound of irradiated ground beef, which is higher than the cost to irradiate the product

Evaluation of PCR and DNA hybridization protocols for detection of viable enterotoxigenic Clostridium perfringens in irradiated beef

International Nuclear Information System (INIS)

Baez, L.A.; Juneja, V.K.; Thayer, D.W.; Sackitey, S.

1997-01-01

The sensitivity of DNA hybridization and polymerase chain reaction (PCR), was evaluated in irradiated cooked and raw beef samples. A membrane-based colony hybridization assay and a PCR protocol, both with specificity for the enterotoxin A gene of Clostridium perfringens, were compared with viable plate counts. The results of the colony hybridization procedure were in agreement with viable plate counts for detection and enumeration of enterotoxigenic C. perfringens. The PCR procedure combined a 4 h enrichment followed by a nucleic acid extraction step and assessed the amplification of 183 and 750 base pair enterotoxin gene targets. Detection of C. perfringens by PCR did not show a reliable correlation with viable plate counts or the colony hybridization assay. C. perfringens killed by irradiation were not detected by the plate count or colony hybridization methods; however, killed cells were detected with the PCR technique. By relying on the growth of viable cells for detection and/or enumeration, the colony hybridization and plate count methods provided a direct correlation with the presence of viable bacteria

Influence of irradiation on protein and amino acids in laboratory rodent diet

International Nuclear Information System (INIS)

Ford, D.J.

1979-01-01

The effect of irradiation treatment on the protein quality and constituent amino acids of laboratory rodent diets is reviewed and compared with other methods of sterilization - autoclaving and ethylene oxide fumigation. Gamma irradiation has been shown to have minimal influence on total protein, protein quality and total and available amino acid levels. Autoclaving reduces amino acid availability and consequently protein quality. Limited evidence shows reduction of certain available amino acids following ethylene oxide fumigation. (author)

Development of detection methods for irradiated foods

International Nuclear Information System (INIS)

Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung; Kim, Kyong Su

1999-04-01

To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats. The analysis of DNA damage made on single cells by agarose gel electrophoresis (DNA 'comet assay') can be used to detect irradiated food. All the samples irradiated with over 0.3 kGy were identified to detect post-irradiation by the tail length of their comets. Irradiated samples showed comets with long tails, and the tail length of the comets increased with the dose, while unirradiated samples showed no or very short tails. As a result of the above experiment, the DNA 'comet assay' might be applied to the detection of irradiated grains as a simple, low-cost and rapid screening test. When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from leic acid. 1,7 hexadecadiene was the highest amount in irradiated beef, pork and chicken. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1,7-hexadecadiene and 8-heptadecen were detected as major compounds. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks

Development of detection methods for irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung [Korea Atomic Energy Research Insitiute, Taejon (Korea, Republic of); Kim, Kyong Su [Chosun University, Kwangju (Korea, Republic of)

1999-04-01

To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats. The analysis of DNA damage made on single cells by agarose gel electrophoresis (DNA 'comet assay') can be used to detect irradiated food. All the samples irradiated with over 0.3 kGy were identified to detect post-irradiation by the tail length of their comets. Irradiated samples showed comets with long tails, and the tail length of the comets increased with the dose, while unirradiated samples showed no or very short tails. As a result of the above experiment, the DNA 'comet assay' might be applied to the detection of irradiated grains as a simple, low-cost and rapid screening test. When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from leic acid. 1,7 hexadecadiene was the highest amount in irradiated beef, pork and chicken. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1,7-hexadecadiene and 8-heptadecen were detected as major compounds. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks.

The effects of gamma irradiation on the quality of ready-to-cook meatballs

International Nuclear Information System (INIS)

Karadağ, Ayşe; Güneş, Gürbüz

2008-01-01

The effects of gamma irradiation on microbial quality, lipid oxidation, and sensory characteristics of meatballs were studied, and these effects were compared with the effects on ground beef. Meat samples were irradiated at 0, 3, 6, and 9 kGy, then stored at 4 ± 1 ºC for 14 days. Irradiation resulted in greater microbial inactivation, lower lipid oxidation, and less adverse effects on sensory characteristics in meatballs compared to ground beef. Irradiation of meatballs at 3 kGy resulted in about a 4-log reduction in total microbial count without significantly affecting the quality of the product during the first 3 days of storage. Higher doses or longer storage in air resulted in quality degradation, which could be controlled by proper modified atmosphere packaging (MAP). Thus, irradiation doses approved for ground beef can be safely used with meatballs without significant quality degradation. Further studies combining irradiation and MAP are needed to determine the shelf-life of irradiated meatballs. (author) [tr

Use of irradiation to ensure the microbiological safety of processed meats

International Nuclear Information System (INIS)

Thayer, D.W.; Lachica, R.V.; Huhtanen, C.N.; Wierbicki, E.

1986-01-01

Research studies are reviewed, concerning the use of ionizing radiation to extend the shelf life and improve the safety of processed meats. Topics include: the historical background of food irradiation research; the determination of fractional destruction (D) values for a microorganism at a given irradiation dose; the effect of chilling and of NaCl on D values; and a brief review of the irradiation research for different cured and uncured meats (bacon; ham; frankfurters; corned beef and pork sausage; and beef, chicken, and pork). Guidelines for producing safe processed meats through irradiation are included

The effect of feeding high fat diet to beef cattle on manure composition and gaseous emission from a feedlot pen surface

Directory of Open Access Journals (Sweden)

Dhan Prasad Gautam

2016-06-01

Full Text Available Abstract Background Dietary manipulation is a common practice to mitigate gaseous emission from livestock production facilities, and the variation of fat level in the diet has shown great influence on ruminal volatile fatty acids (VFA and enteric methane generation. The changes in dietary fat levels influence rumen chemistry that could modify manure nutrient composition along with odor and gaseous emissions from manure management facilities. Methods A field experiment was carried out on beef cattle feedlots to investigate the effect of four levels of dietary fat concentrations (3 to 5.5 % on the manure composition and gaseous emissions (methane-CH4, nitrous oxide-N2O, carbon dioxide-CO2 and hydrogen sulfide-H2S from the feedlot pen surface. The experiment was carried out over a 5-month period from June to October during North Dakota’s summer-fall climatic condition. Air and manure sampling was conducted five times at a 20–30 day intervals. Results Overall, this research indicated that fat levels in diet have no or little effect on the nutrient composition of manure and gaseous emission from the pens with cattle fed with different diet. Though significant variation of gaseous emission and manure composition were observed between different sampling periods, no effect of high fat diet was observed on manure composition and gaseous emission. Conclusions It can be concluded that addition of fat to animal diet may not have any impact on gaseous emission and manure compositions.

The effect of feeding high fat diet to beef cattle on manure composition and gaseous emission from a feedlot pen surface.

Science.gov (United States)

Gautam, Dhan Prasad; Rahman, Shafiqur; Borhan, Md Saidul; Engel, Chanda

2016-01-01

Dietary manipulation is a common practice to mitigate gaseous emission from livestock production facilities, and the variation of fat level in the diet has shown great influence on ruminal volatile fatty acids (VFA) and enteric methane generation. The changes in dietary fat levels influence rumen chemistry that could modify manure nutrient composition along with odor and gaseous emissions from manure management facilities. A field experiment was carried out on beef cattle feedlots to investigate the effect of four levels of dietary fat concentrations (3 to 5.5 %) on the manure composition and gaseous emissions (methane-CH4, nitrous oxide-N2O, carbon dioxide-CO2 and hydrogen sulfide-H2S) from the feedlot pen surface. The experiment was carried out over a 5-month period from June to October during North Dakota's summer-fall climatic condition. Air and manure sampling was conducted five times at a 20-30 day intervals. Overall, this research indicated that fat levels in diet have no or little effect on the nutrient composition of manure and gaseous emission from the pens with cattle fed with different diet. Though significant variation of gaseous emission and manure composition were observed between different sampling periods, no effect of high fat diet was observed on manure composition and gaseous emission. It can be concluded that addition of fat to animal diet may not have any impact on gaseous emission and manure compositions.

Hybrid striped bass feeds based on fish oil, beef tallow, and eicosapentaenoic acid/docosahexaenoic acid supplements: Insight regarding fish oil sparing and demand for -3 long-chain polyunsaturated fatty acids.

Science.gov (United States)

Bowzer, J; Jackson, C; Trushenski, J

2016-03-01

Previous research suggests that saturated (SFA) and monounsaturated fatty acid (MUFA) rich lipids, including beef tallow, can make utilization or diet-to-tissue transfer of long-chain polyunsaturated fatty acids (LC-PUFA) more efficient. We hypothesized that using beef tallow as an alternative to fish oil may effectively reduce the LC-PUFA demand of hybrid striped bass × and allow for greater fish oil sparing. Accordingly, we evaluated growth performance and tissue fatty acid profiles of juvenile fish (23.7 ± 0.3 g) fed diets containing menhaden fish oil (considered an ideal source of LC-PUFA for this taxon), beef tallow (BEEF ONLY), or beef tallow amended with purified sources of eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to achieve levels corresponding to 50 or 100% of those observed in the FISH ONLY feed. Diets were randomly assigned to quadruplicate tanks of fish ( = 4; 10 fish/tank), and fish were fed assigned diets to apparent satiation once daily for 10 wk. Survival (98-100%) was equivalent among treatments, but weight gain (117-180%), specific growth rate (1.1-1.5% BW/d), feed intake (1.4-1.8% BW/d), thermal growth coefficient (0.50-0.70), and feed conversion ratio (FCR; 1.1-1.4, DM basis) varied. Except for FCR, no differences were observed between the FISH ONLY and BEEF ONLY treatments, but performance was generally numerically superior among fish fed the diets containing beef tallow supplemented with DHA at the 100% or both EPA and DHA at the 50% or 100% level. Tissue fatty acid composition was significantly distorted in favor among fish fed the beef tallow-based feeds; however, profile distortion was most overt in peripheral tissues. Results suggest that beef tallow may be used as a primary lipid source in practical diets for hybrid striped bass, but performance may be improved by supplementation with LC-PUFA, particularly DHA. Furthermore, our results suggest that -3 LC-PUFA requirements reported for hybrid striped bass may not be

The rumen microbiome as a reservoir of antimicrobial resistance and pathogenicity genes is directly affected by diet in beef cattle.

Science.gov (United States)

Auffret, Marc D; Dewhurst, Richard J; Duthie, Carol-Anne; Rooke, John A; John Wallace, R; Freeman, Tom C; Stewart, Robert; Watson, Mick; Roehe, Rainer

2017-12-11

The emergence and spread of antimicrobial resistance is the most urgent current threat to human and animal health. An improved understanding of the abundance of antimicrobial resistance genes and genes associated with microbial colonisation and pathogenicity in the animal gut will have a major role in reducing the contribution of animal production to this problem. Here, the influence of diet on the ruminal resistome and abundance of pathogenicity genes was assessed in ruminal digesta samples taken from 50 antibiotic-free beef cattle, comprising four cattle breeds receiving two diets containing different proportions of concentrate. Two hundred and four genes associated with antimicrobial resistance (AMR), colonisation, communication or pathogenicity functions were identified from 4966 metagenomic genes using KEGG identification. Both the diversity and abundance of these genes were higher in concentrate-fed animals. Chloramphenicol and microcin resistance genes were dominant in samples from forage-fed animals (P resistances were enriched in concentrate-fed animals. The concentrate-based diet also increased the relative abundance of Proteobacteria, which includes many animal and zoonotic pathogens. A high ratio of Proteobacteria to (Firmicutes + Bacteroidetes) was confirmed as a good indicator for rumen dysbiosis, with eight cases all from concentrate-fed animals. Finally, network analysis demonstrated that the resistance/pathogenicity genes are potentially useful as biomarkers for health risk assessment of the ruminal microbiome. Diet has important effects on the complement of AMR genes in the rumen microbial community, with potential implications for human and animal health.

Detection of hydrocarbons in irradiated foods

International Nuclear Information System (INIS)

Miyahara, Makoto; Maitani, Tamio; Saito, Akiko; Kamimura, Tomomi; Nagasawa, Taeko; Kobayashi, Yasuo; Ito, Hitoshi

2003-01-01

The hydrocarbon method for the detection of irradiated foods is now recognized as the international technique. This method is based on radiolysis of fatty acids in food to give hydrocarbons. In order to expand this technique's application, ten foods (butter, cheese, chicken, pork, beef, tuna, dry shrimp, avocado, papaya, and mango) were irradiated in the range from 0.5 to 10 kGy and the hydrocarbons in them were detected. Recoveries of the hydrocarbons from most foods were acceptable (38-128%). Some hydrocarbons were found in non-irradiated foods, particularly, in butter, cheese, tuna, and shrimp. Seven irradiated foods, butter, cheese, chicken, beef, pork, tuna, dry shrimp, and avocado were detectable at their practical doses by measuring the appropriate marker hydrocarbons. In most case, marker hydrocarbon will be 1,7-hexadecadiene. However, the marker hydrocarbons produced only in irradiated foods varied from food to food; therefore, it is necessary to check a specific irradiated food for marker hydrocarbons. On the other hand, two irradiated foods (papaya and mango which were irradiated at their practical doses) were difficult to distinguish from non-irradiated foods using this method. (author)

Detection of hydrocarbons in irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Miyahara, Makoto; Maitani, Tamio [National Inst. of Health Sciences, Tokyo (Japan); Saito, Akiko; Kamimura, Tomomi; Nagasawa, Taeko [Kitasato Univ., Sagamihara, Kanagawa (Japan). School of Allied Health Sciences; Kobayashi, Yasuo; Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Establishment

2003-06-01

The hydrocarbon method for the detection of irradiated foods is now recognized as the international technique. This method is based on radiolysis of fatty acids in food to give hydrocarbons. In order to expand this technique's application, ten foods (butter, cheese, chicken, pork, beef, tuna, dry shrimp, avocado, papaya, and mango) were irradiated in the range from 0.5 to 10 kGy and the hydrocarbons in them were detected. Recoveries of the hydrocarbons from most foods were acceptable (38-128%). Some hydrocarbons were found in non-irradiated foods, particularly, in butter, cheese, tuna, and shrimp. Seven irradiated foods, butter, cheese, chicken, beef, pork, tuna, dry shrimp, and avocado were detectable at their practical doses by measuring the appropriate marker hydrocarbons. In most case, marker hydrocarbon will be 1,7-hexadecadiene. However, the marker hydrocarbons produced only in irradiated foods varied from food to food; therefore, it is necessary to check a specific irradiated food for marker hydrocarbons. On the other hand, two irradiated foods (papaya and mango which were irradiated at their practical doses) were difficult to distinguish from non-irradiated foods using this method. (author)

Effects on roughage inclusion and particle size on digestion and ruminal fermentation characteristics of beef steers

Science.gov (United States)

Roughage is fed to cattle to promote ruminal health and decrease digestive upset, but inclusion in finishing diets is limited due to the cost per unit of energy. Rumination behavior may be a means to standardize roughage in beef cattle finishing diets, and increasing particle size of roughage could ...

Investigation of wholesomeness of feeding low-irradiated diet to mice. Part of a coordinated programme on the wholesomeness of the process of food irradiation

International Nuclear Information System (INIS)

Baev, I.A.

1980-06-01

Studies are carried out on the wholesomeness of irradiated food with special reference to gamma irradiation (0.75 kGy) maize, (1 kGy) walnuts and (2 kGy) prune-plums. These include physico-chemical changes in the food constituents as well as toxicity and mutagenic effects on animals after long-term feeding test. The results indicate an increase of the carbonyl compounds after irradiation in all studied foodstuffs, but there is not significant difference in the number of the new-formed carbonyl compounds when compared with controls. Biomedical investigation are carried out to define any toxicity, consideration being given to both direct effects in adult or growing organisms and to effect in their progeny. Effects of gamma irradiated diet, including maize, walnuts and prune-plums, exposed to the above mentioned doses fed to three consecutive generations of mice have been studied. A 35% addition of irradiated feed to standard diet is shown to produce no deleterious effects as judged by mean litter size, body weight at weaning, adult body weight and organ weight, haematological measures and some enzyme activities

Improvement of shelf stability and processing properties of meat products by gamma irradiation

International Nuclear Information System (INIS)

Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y.

2002-01-01

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams

Improvement of shelf stability and processing properties of meat products by gamma irradiation

Science.gov (United States)

Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun

2002-03-01

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.

Nutrigenomics and Beef Quality: A Review about Lipogenesis

Directory of Open Access Journals (Sweden)

Marcio M. Ladeira

2016-06-01

Full Text Available The objective of the present review is to discuss the results of published studies that show how nutrition affects the expression of genes involved in lipid metabolism and how diet manipulation might change marbling and composition of fat in beef. Several key points in the synthesis of fat in cattle take place at the molecular level, and the association of nutritional factors with the modulation of this metabolism is one of the recent targets of nutrigenomic research. Within this context, special attention has been paid to the study of nuclear receptors associated with fatty acid metabolism. Among the transcription factors involved in lipid metabolism, the peroxisome proliferator-activated receptors (PPARs and sterol regulatory element-binding proteins (SREBPs stand out. The mRNA synthesis of these transcription factors is regulated by nutrients, and their metabolic action might be potentiated by diet components and change lipogenesis in muscle. Among the options for dietary manipulation with the objective to modulate lipogenesis, the use of different sources of polyunsaturated fatty acids, starch concentrations, forage ratios and vitamins stand out. Therefore, special care must be exercised in feedlot feed management, mainly when the goal is to produce high marbling beef.

9 CFR 319.313 - Beef with gravy and gravy with beef.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beef with gravy and gravy with beef. 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and “Gravy...

Study on application of the physical detection methods for electron beam-irradiated agricultural products

International Nuclear Information System (INIS)

Kim, Dong Yong; Park, Yong Dae; Jin, Chang Hyun; Choi, Dae Seong; Jeong, Il Yun; Yook, Hong Sun

2010-01-01

Physical detection methods, photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) were applied to detect electron beam-irradiated agricultural products, such as red pepper, black pepper, raisin, walnut, beef seasoning and pistachio. The absorbed irradiation doses for representative samples were controlled at 0, 1, 3, 5 and 10 kGy. PSL values for non-irradiated samples were 1 ) except beef seasoning, whereas those of irradiated samples were more than 5,000 photon counts, upper threshold (T 2 ) in black pepper, raisin, and beef seasoning and intermediates values of T 1 -T 2 in red pepper, walnut, and pistachio. Minerals separated from the samples for TL measurement showed that non-irradiated samples except pistachio (TL ratio, 0.12) were characterized by no glow curves situated at temperature range of 50 ∼ 400 .deg. C with TL ratio (0.01 ∼ 0.08), while irradiated samples except pistachio at only 1 kGy (TL ratio, 0.08) indicated glow curve at about 150 ∼ 250 .deg. C with TL ratio (0.28 ∼ 3.10). ESR measurements of irradiated samples any specific signals to irradiation. The samples of both red pepper ad pistachio were produced specific signals derived from cellulose radicals as well as single line signals for black pepper and walnut, and multiple signals derived from crystalline sugar radicals for raisin and beef seasoning. In conclusion, The ESR methods can apply for detection of pistachio exposed to electron beam but PSL and TL are not suitable methods. Furthermore, TL and ESR suggested that both techniques were more useful detection method than PSL to confirm whether red pepper, walnut and beef seasoning samples have been exposed to electron beam

Colony growth of two species of Solenopsis fire ants(Hymenoptera: Formicidae) reared with crickets and beef liver

Science.gov (United States)

Most diets for rearing fire ants and other ants contain insects such as crickets or mealworms. Unfortunately, insect diets are expensive, especially for large rearing operations, and are not always easily available. This study was designed to examine colony growth of Solenopsis fire ants on beef liv...

Effect of gamma irradiation on the microbiological and organoleptic quality of ready prepared chilled meals

Energy Technology Data Exchange (ETDEWEB)

Patterson, M F; Stevenson, M H; Grant, I R; McAteer, N J; Stewart, E M [Department of Food Science, Queen` s University of Belfast, Belfast (Ireland)

1999-12-31

The sensitivity of five food borne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) to irradiation in the components of a roast beef meal (beef, gravy, cauliflower with white sauce, roast potatoes and mashed potatoes) was compared. The D{sub 10} values ranged from 0.17 to 0.65 kGy, depending on the organism and plating medium. When irradiated in gravy, the pathogens generally had lower D{sub 10} values than in any of the other four components. In a subsequent study, the effect of irradiation (2 and 3 kGy) on the microbiological and sensory quality of the roast beef meals was assessed at intervals during 15 days of storage at 2-3 deg. C. A dose of 2 kGy was beneficial in improving the microbial quality of the meals, but sensory profiling techniques, using a trained panel of assessors, showed that there were significant differences between the non-irradiated and irradiated meal components during storage. The changes were most apparent in the cauliflower and potato components, and most often occurred in the colour, appearance and textural attributes tested. As these changes could have a limiting effect on the shelf-life of the meals, the suitability of other vegetables for inclusion in such irradiated meals was investigated. Irradiation and chilled storage of carrots and broccoli did not significantly affect the sensory quality when compared with the non-irradiated controls. A consumer trial of the roast beef meal (beef, gravy, roast potatoes, broccoli and carrots) found that irradiation (2 kGy) did not significantly affect the sensory quality. It was concluded that irradiation could be used to improve the microbiological safety and shelf-life of certain chilled meals without significantly affecting the organoleptic quality. (author) 16 refs, 2 figs, 9 tabs

Effect of gamma irradiation on the microbiological and organoleptic quality of ready prepared chilled meals

International Nuclear Information System (INIS)

Patterson, M.F.; Stevenson, M.H.; Grant, I.R.; McAteer, N.J.; Stewart, E.M.

1998-01-01

The sensitivity of five food borne pathogens (Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) to irradiation in the components of a roast beef meal (beef, gravy, cauliflower with white sauce, roast potatoes and mashed potatoes) was compared. The D 10 values ranged from 0.17 to 0.65 kGy, depending on the organism and plating medium. When irradiated in gravy, the pathogens generally had lower D 10 values than in any of the other four components. In a subsequent study, the effect of irradiation (2 and 3 kGy) on the microbiological and sensory quality of the roast beef meals was assessed at intervals during 15 days of storage at 2-3 deg. C. A dose of 2 kGy was beneficial in improving the microbial quality of the meals, but sensory profiling techniques, using a trained panel of assessors, showed that there were significant differences between the non-irradiated and irradiated meal components during storage. The changes were most apparent in the cauliflower and potato components, and most often occurred in the colour, appearance and textural attributes tested. As these changes could have a limiting effect on the shelf-life of the meals, the suitability of other vegetables for inclusion in such irradiated meals was investigated. Irradiation and chilled storage of carrots and broccoli did not significantly affect the sensory quality when compared with the non-irradiated controls. A consumer trial of the roast beef meal (beef, gravy, roast potatoes, broccoli and carrots) found that irradiation (2 kGy) did not significantly affect the sensory quality. It was concluded that irradiation could be used to improve the microbiological safety and shelf-life of certain chilled meals without significantly affecting the organoleptic quality. (author)

A consumer trial to assess the acceptability of an irradiated chilled ready meal

International Nuclear Information System (INIS)

Stevenson, M.H.; Stewart, E.M.; McAteer, N.J.

1995-01-01

One hundred and seven consumers assessed the sensory quality of a chilled irradiated (2 kGy) and non-irradiated ready meal, consisting of beef and gravy, Yorkshire pudding, carrot, broccoli and roast potato 4 days after treatment. The irradiated meal was moderately to very acceptable and was not significantly different to the non-irradiated meal. The beef and gravy component of the meal was most liked by consumers. Appearance and aroma appeared to be more important than flavour of texture in the overall assessment of the meals. (Author)

A consumer trial to assess the acceptability of an irradiated chilled ready meal

Energy Technology Data Exchange (ETDEWEB)

Stevenson, M H [Queen` s University, Belfast (United Kingdom). Food Science Div.; [Queen` s University, Belfast (United Kingdom); Stewart, E M; McAteer, N J [Queen` s University, Belfast (United Kingdom). Dept. of Food Science

1995-10-01

One hundred and seven consumers assessed the sensory quality of a chilled irradiated (2 kGy) and non-irradiated ready meal, consisting of beef and gravy, Yorkshire pudding, carrot, broccoli and roast potato 4 days after treatment. The irradiated meal was moderately to very acceptable and was not significantly different to the non-irradiated meal. The beef and gravy component of the meal was most liked by consumers. Appearance and aroma appeared to be more important than flavour of texture in the overall assessment of the meals. (Author).

Effect of irradiation gamma to reduction colony counting-units in Jerked Beef; Efeito da irradiacao gama na reducao da carga microbiana em Jerked Beef

Energy Technology Data Exchange (ETDEWEB)

Silva, M.A.; Solidonio, E.G.; Vicalvi, M.C.V.; Colaco, W., E-mail: evelyne_solidonio@yahoo.com.br [Universidade Federal de Pernambuco (UFPE), Recife, PE (Brazil). Departamento de Energia Nuclear. Lab. de Microbiologia do Solo; Silva, G.R.; Sena, K.X.R.F. [Universidade Federal de Pernambuco (UFPE), Recife, PE (Brazil). Departamento de Antibioticos. Lab. de Farmacos e Estudos Antimicrobianos

2013-08-15

The increasing meat production triggered the need to develop preservation techniques, and between them salting is the most common. From the twentieth century another method of conservation was now being applied irradiation, treatment terminal used in the packaged product. The most salted meat consumed in Brazil is the Jerked Beef that differs to Jerky from that having higher moisture content and ripening faster. The objective of this study was to determine by counting colonies, the effectiveness of irradiation in reducing to the colony-forming units per grams (CFU/g). Three batches were obtained with three samples weighing 500g each. Under sterile conditions, the meat was cut and weighed generating sub-samples which were assigned to the control group and the radiation source for irradiating with cobalt-60 (dose rate 6,619 kGy/h). We used doses of 2, 4 and 6 kGy. The sub-samples were added to an Erlenmeyer with sterile distilled water, and were left to stand having forming a water desalting. Aliquots of these waters were plated and incubated. The results were for the control group ranged from 5.0x10{sup 5} to 5.0x10{sup 16} CFU /g, at a dosage of 2kGy was 1.7x10{sup 5} to 1.1x10{sup 12} CFU /g, at a dosage of 4kGy 0 to 9.0x10{sup 10} CFU/g and the dose of from 6kGy was 0 to 1.3x10{sup 5} CFU /g. In the final analysis it was found that all lots were presented contamination upon which would be allowed in the order of 5.0x10{sup 3}.For the reducing CFU/g the doses 4kGy and 6kGy were the most effective. (author)

Effect of low-dose gamma irradiation on enterotoxin-positive strains of Clostridium perfringens Type A

International Nuclear Information System (INIS)

Barnhart, H.M. Jr.

1976-01-01

The effect of low-dose gamma irradiation on selected enterotoxin producing strains of Clostridium perfringens Type A was studied. The radioresistance of three strains NCTC-8239, NCTC-10239 and NCTC-8798 in 0.1 percent peptone water, beef gravy and ground beef was determined for both vegetative cells and spores. D 10 values were approximately 30 Krad in 0.1 percent peptone water and 175 Krad in beef menstruums. D 10 values for spores were approximately 250 Krad in 0.1 percent peptone water and 335 Krad in beef. Low-level irradiation induced a 2 hr lag for cell recovery at 37 0 C following irradiation though this was strain dependent. Heat resistance of vegetative cells decreased following irradiation, although one strain was stimulated in growth response and unaltered in its heat resistance. Spore activation and germination were not affected by low-level irradiation. Spores were not significantly inactivated at this level. Irradiation had no effect on subsequent survival of vegetative cells stored at cold temperatures. Enterotoxin production by irradiated cultures was not affected by the irradiation treatment. A method for quantitating C. perfringens enterotoxin using crossed-immunoelectrophoresis was developed. It was found that this technique could detect at least .05 g of enterotoxin, could utilize crude enterotoxin preparations and was more sensitive than other methods based on biological activity

Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers

International Nuclear Information System (INIS)

Moura, Andrea Figueiredo Procopio de

2004-01-01

Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

Study on application of the physical detection methods for electron beam-irradiated agricultural products

Energy Technology Data Exchange (ETDEWEB)

Kim, Dong Yong; Park, Yong Dae; Jin, Chang Hyun; Choi, Dae Seong; Jeong, Il Yun [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Yook, Hong Sun [Chungnam National University, Daejeon (Korea, Republic of)

2010-09-15

Physical detection methods, photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) were applied to detect electron beam-irradiated agricultural products, such as red pepper, black pepper, raisin, walnut, beef seasoning and pistachio. The absorbed irradiation doses for representative samples were controlled at 0, 1, 3, 5 and 10 kGy. PSL values for non-irradiated samples were <700 counts/60s (lower threshold, T{sub 1}) except beef seasoning, whereas those of irradiated samples were more than 5,000 photon counts, upper threshold (T{sub 2}) in black pepper, raisin, and beef seasoning and intermediates values of T{sub 1}-T{sub 2} in red pepper, walnut, and pistachio. Minerals separated from the samples for TL measurement showed that non-irradiated samples except pistachio (TL ratio, 0.12) were characterized by no glow curves situated at temperature range of 50 {approx} 400 .deg. C with TL ratio (0.01 {approx} 0.08), while irradiated samples except pistachio at only 1 kGy (TL ratio, 0.08) indicated glow curve at about 150 {approx} 250 .deg. C with TL ratio (0.28 {approx} 3.10). ESR measurements of irradiated samples any specific signals to irradiation. The samples of both red pepper ad pistachio were produced specific signals derived from cellulose radicals as well as single line signals for black pepper and walnut, and multiple signals derived from crystalline sugar radicals for raisin and beef seasoning. In conclusion, The ESR methods can apply for detection of pistachio exposed to electron beam but PSL and TL are not suitable methods. Furthermore, TL and ESR suggested that both techniques were more useful detection method than PSL to confirm whether red pepper, walnut and beef seasoning samples have been exposed to electron beam.

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

Science.gov (United States)

Xiao, S; Zhang, W G; Lee, E J; Ma, C W; Ahn, D U

2011-06-01

This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitamin E + 200 mg/kg of butylated hydroxyanisole (BHA)] and fed for 2 wk. After slaughter, thigh meats were separated, ground, packaged in either oxygen-permeable or oxygen-impermeable vacuum bags, and irradiated at 0 or 3 kGy. Lipid oxidation (TBA-reactive substances), protein oxidation (carbonyl), and color of the meat were measured at 1, 4, and 7 d of refrigerated storage. The lipid and protein oxidation of thigh meats from birds fed the diet supplemented with antioxidants (vitamin E + BHA) was significantly lower than the lipid and protein oxidation of birds fed the control diet, whereas the lipid and protein oxidation of broilers fed the oxidized oil diet was higher than that of birds fed the control diet. Vacuum packaging slowed, but irradiation accelerated, the lipid and protein oxidation of thigh meat during storage. Dietary antioxidants (vitamin E + BHA) and irradiation treatments showed a stronger effect on lipid oxidation than on protein oxidation. A significant correlation between lipid and protein oxidation in meat was found during storage. Dietary supplementation of vitamin E + BHA and the irradiation treatment increased the lightness and redness of thigh meat, respectively. It is suggested that appropriate use of dietary antioxidants in combination with packaging could be effective in minimizing oxidative changes in irradiated raw chicken thigh meat.

Influence of natural antioxidants on lipid composition of beef burgers submitted to irradiation in {sup 60} Co source and electron beams; Influencia de antioxidantes naturais sobre o perfil lipidico de hamburgueres bovinos submetidos a irradiacao por {sup 60}Co e aceleradores de eletrons

Energy Technology Data Exchange (ETDEWEB)

Trindade, Reginaldo Almeida da

2007-07-01

Radiation processing has been employed in some countries as a mean of treatment to assure microbiological safety of meat and meat products, avoiding the occurrence of food-borne disease. The ionizing radiation may cause some undesirable changes on chemistry composition of food and the lipid oxidation is one of the main reactions. In meat products processing industry, the lipid composition is directly related to nutritional and sensory quality of the product. For preventing oxidation, use of antioxidants which can be synthetic or natural, has been practically applied in some products. Currently, most attention has been given to natural antioxidants from herbs and spices like rosemary and oregano. The aim this study was to assess the antioxidant effects of either rosemary and oregano extract in beef burgers submitted to irradiation in {sup 60}Co source with dose 6, 7 e 8 kGy, electron beams with dose 3,5 e 7 kGy and storage under freeze along 0, 45 e 90 days. The results showed that rosemary extract has the major antioxidant effects when it is used on heterogeneous food matrix like beef burger, but oregano extract was better efficient to delay lipid oxidation along storage time when it is used in synergism with rosemary and/or BHT/BHA. Although to have occurred changes in the fatty acids composition it was not possible to demonstrate a straight dependence of irradiation dose and/or storage time. Sensory analysis showed that between the samples prepared with natural antioxidants, the beef burger prepared with oregano has received better scores by panelists. Irradiated beef burger prepared with rosemary has received better scores when compared to non-irradiated one. The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. (author)

Role of Vitamin E and/or High Protein Diet in Modulating Antioxidant Status and Certain Biochemical Changes in Gamma-Irradiated Rats

International Nuclear Information System (INIS)

Hamza, R.G.; El-Shennawy, H.M.

2009-01-01

The main purpose of this study was to examine the modulator effect of vitamin E and/ or high protein diet on the gamma irradiation induced changes in antioxidant Status and certain biochemical parameters. Male albino rats were exposed to 6 Gy (single dose: 0.48 Gy/min) of whole body gamma radiation. Vitamin E (50 mg/kg body weight) was daily administrated to rats via stomach tube for 3 weeks before exposure to gamma radiation continued for 3 weeks post irradiation. Other animals fed daily on high protein diet for 3 weeks before irradiation continued for 3 weeks post irradiation. A combined administration of vitamin E and Feeding on high protein diet was daily applied to another rats group for 3 weeks before irradiation continued for 3 weeks post irradiation. The results obtained revealed that the administration of vitamin E and/or feeding on high protein diet were significantly reduced the changes. induced by gamma irradiation in blood antioxidant enzymes activities (Superoxide dismutase: SOD and Catalase; CAT). concentration of reduced glutathione (GSH). Significant amelioration in the plasma level of total cholesterol (TC), triglycerides (TG), Low density lipoprotein cholesterol (LDL-C) and High density lipoprotein-cholesterol (HDL-C) associated with remarkable decrease in the level of malondialdhyde (MDA) were observed. In addition, significant improvements were observed in liver function parameters (activities of serum aminotransferases (AST, ALT), alkaline phosphatase (ALP) and concentration of total protein and globulin. As well as, the changes in kidney function (serum creatinine and urea levels) were significantly improved. The improvements also extended to include the serum level of uric acid. Accordingly, it could be concluded that. via the adjustment of the antioxidant status, decreasing the releasing of lipid peroxides and the subsequent amending of different biochemical pathways. vitamin E and high protein diet could modulate the radiation injuries in

European consumers and beef safety

DEFF Research Database (Denmark)

Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens Oliver

2010-01-01

European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef...... consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that European consumers experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty...... reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors....

Veal Calves Produce Less Antibodies against C. Perfringens Alpha Toxin Compared to Beef Calves

Directory of Open Access Journals (Sweden)

Bonnie R. Valgaeren

2015-07-01

Full Text Available Enterotoxaemia is a disease with a high associated mortality rate, affecting beef and veal calves worldwide, caused by C. perfringens alpha toxin and perfringolysin. A longitudinal study was conducted to determine the dynamics of antibodies against these toxins in 528 calves on 4 beef and 15 veal farms. The second study aimed to determine the effect of solid feed intake on the production of antibodies against alpha toxin and perfringolysin. The control group only received milk replacer, whereas in the test group solid feed was provided. Maternal antibodies for alpha toxin were present in 45% of the veal calves and 66% of the beef calves. In beef calves a fluent transition from maternal to active immunity was observed for alpha toxin, whereas almost no veal calves developed active immunity. Perfringolysin antibodies significantly declined both in veal and beef calves. In the second study all calves were seropositive for alpha toxin throughout the experiment and solid feed intake did not alter the dynamics of alpha and perfringolysin antibodies. In conclusion, the present study showed that veal calves on a traditional milk replacer diet had significantly lower alpha toxin antibodies compared to beef calves in the risk period for enterotoxaemia, whereas no differences were noticed for perfringolysin.

Veal Calves Produce Less Antibodies against C. Perfringens Alpha Toxin Compared to Beef Calves

Science.gov (United States)

Valgaeren, Bonnie R.; Pardon, Bart; Goossens, Evy; Verherstraeten, Stefanie; Roelandt, Sophie; Timbermont, Leen; Van Der Vekens, Nicky; Stuyvaert, Sabrina; Gille, Linde; Van Driessche, Laura; Haesebrouck, Freddy; Ducatelle, Richard; Van Immerseel, Filip; Deprez, Piet

2015-01-01

Enterotoxaemia is a disease with a high associated mortality rate, affecting beef and veal calves worldwide, caused by C. perfringens alpha toxin and perfringolysin. A longitudinal study was conducted to determine the dynamics of antibodies against these toxins in 528 calves on 4 beef and 15 veal farms. The second study aimed to determine the effect of solid feed intake on the production of antibodies against alpha toxin and perfringolysin. The control group only received milk replacer, whereas in the test group solid feed was provided. Maternal antibodies for alpha toxin were present in 45% of the veal calves and 66% of the beef calves. In beef calves a fluent transition from maternal to active immunity was observed for alpha toxin, whereas almost no veal calves developed active immunity. Perfringolysin antibodies significantly declined both in veal and beef calves. In the second study all calves were seropositive for alpha toxin throughout the experiment and solid feed intake did not alter the dynamics of alpha and perfringolysin antibodies. In conclusion, the present study showed that veal calves on a traditional milk replacer diet had significantly lower alpha toxin antibodies compared to beef calves in the risk period for enterotoxaemia, whereas no differences were noticed for perfringolysin. PMID:26184311

Veal Calves Produce Less Antibodies against C. Perfringens Alpha Toxin Compared to Beef Calves.

Science.gov (United States)

Valgaeren, Bonnie R; Pardon, Bart; Goossens, Evy; Verherstraeten, Stefanie; Roelandt, Sophie; Timbermont, Leen; Van Der Vekens, Nicky; Stuyvaert, Sabrina; Gille, Linde; Van Driessche, Laura; Haesebrouck, Freddy; Ducatelle, Richard; Van Immerseel, Filip; Deprez, Piet

2015-07-10

Enterotoxaemia is a disease with a high associated mortality rate, affecting beef and veal calves worldwide, caused by C. perfringens alpha toxin and perfringolysin. A longitudinal study was conducted to determine the dynamics of antibodies against these toxins in 528 calves on 4 beef and 15 veal farms. The second study aimed to determine the effect of solid feed intake on the production of antibodies against alpha toxin and perfringolysin. The control group only received milk replacer, whereas in the test group solid feed was provided. Maternal antibodies for alpha toxin were present in 45% of the veal calves and 66% of the beef calves. In beef calves a fluent transition from maternal to active immunity was observed for alpha toxin, whereas almost no veal calves developed active immunity. Perfringolysin antibodies significantly declined both in veal and beef calves. In the second study all calves were seropositive for alpha toxin throughout the experiment and solid feed intake did not alter the dynamics of alpha and perfringolysin antibodies. In conclusion, the present study showed that veal calves on a traditional milk replacer diet had significantly lower alpha toxin antibodies compared to beef calves in the risk period for enterotoxaemia, whereas no differences were noticed for perfringolysin.

Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.

Science.gov (United States)

Pérez-Juan, María; Realini, Carolina E; Barahona, Marta; Sarriés, Maria Victoria; del Mar Campo, Maria; Beriain, María José; Vitale, Mauro; Gil, Marta; Albertí, Pere

2014-11-01

The effect of different animal diets supplemented with linseed (source of omega-3 fatty acids: n-3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% conjugated linoleic acid, LINCLA: 10% linseed plus 2% CLA) on consumer liking of beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and flavor liking of beef were evaluated by consumers (n = 720) using 9-point scales. Hedonic scores assigned by consumers did not differ (P > 0.05) for beef from animals fed the different diets and aged for 7 or 21 d. Consumer scores showed an increasing trend in beef liking with aging time. Consumers from Pamplona assigned lower (P consumers from Barcelona and Zaragoza. Linseed and/or CLA can be fed to improve the fatty acid profile in beef with minimal impact on consumer liking. Consumer ratings seem to depend on regional tastes and preferences. © 2014 Institute of Food Technologists®

Where's the beef? Retail channel choice and beef preferences in Argentina.

Science.gov (United States)

Colella, Florencia; Ortega, David L

2017-11-01

Argentinean beef is recognized and demanded internationally. Locally, consumers are often unable to afford certified beef products, and may rely on external cues to determine beef quality. Uncovering demand for beef attributes and marketing them accordingly, may require an understanding of consumers' product purchasing strategies, which involves retailer choice. We develop a framework utilizing latent class analysis to identify consumer groups with different retailer preferences, and separately estimate their demand for beef product attributes. This framework accounts for the interrelationship between consumers' choice of retail outlets and beef product preferences. Our analysis of data from the city of Buenos Aires identifies two groups of consumers, a convenience- (67%) and a service- (33%) oriented group. We find significant differences in demand for beef attributes across these groups, and find that the service oriented group, while not willing to pay for credence attributes, relies on a service-providing retailer-namely a butcher-as a source of product quality assurance. Copyright © 2017. Published by Elsevier Ltd.

Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice.

Directory of Open Access Journals (Sweden)

Christina Steppeler

Full Text Available The International Agency for Research on Cancer has classified red meat as "probably carcinogenic to humans" (Group 2A. In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to play a central role as a catalyzer of luminal lipid peroxidation and cytotoxicity. In the present work, the novel A/J Min/+ mouse was used to investigate the effects of dietary beef, pork, chicken, or salmon (40% muscle food (dry weight and 60% powder diet on Apc-driven intestinal carcinogenesis, from week 3-13 of age. Muscle food diets did not differentially affect carcinogenesis in the colon (flat ACF and tumors. In the small intestine, salmon intake resulted in a lower tumor size and load than did meat from terrestrial animals (beef, pork or chicken, while no differences were observed between the effects of white meat (chicken and red meat (pork and beef. Additional results indicated that intestinal carcinogenesis was not related to dietary n-6 polyunsaturated fatty acids, intestinal formation of lipid peroxidation products (thiobarbituric acid reactive substances, TBARS, or cytotoxic effects of fecal water on Apc-/+ cells. Notably, the amount of heme reaching the colon appeared to be relatively low in this study. The greatest tumor load was induced by the reference diet RM1, underlining the importance of the basic diets in experimental CRC. The present study in A/J Min/+ mice does not support the hypothesis of a role of red meat in intestinal carcinogenesis.

Inhibition of toxinogenesis of type a Clostridium botulinum in beef using combined treatments

International Nuclear Information System (INIS)

Lasta, J.A.; Rodriguez, H.R.; Pensel, N.A.; Margaria, C.A.; Gallinger, M.M.; Artuso, C.A.; Masana, M.O.; Suarez-Rebollo, M.P.

1998-01-01

A shelf stable beef product was developed on the basis of combined treatments involving a reduction in water activity and using specific anti-microbial agents, thermal processing, vacuum packaging and irradiation. Beef foreshanks were cured, thermally processed and irradiated at 7.5 and 15 kGy. Sensory analysis and microbiological, chemical and lipid stability studies were carried out on the non-inoculated samples. In addition, challenge studies involving samples inoculated with 10 3 or 10 5 spores of Clostridium botulinum/g were performed. The samples challenged with 10 3 spores of C. botulinum and irradiated with 15 kGy did not show toxin production during a storage time of 8 months at 28 deg. C. The non-challenged samples showed low 2-thiobarbituric acid numbers and a significant decrease in residual nitrite during storage. Sensory studies carried out by a trained panel indicated that these samples developed some mild off-flavours, which diminished as the storage time increased, and showed good overall acceptance. Studies to introduce a further safety factor, by adding sodium propionate, are currently in progress. (author)

Effect of individual or combined treatment by γ-irradiation or temperature (high or low) on bacillus subtilis spores and its application for sterilization of ground beef

International Nuclear Information System (INIS)

El-Zawahry, Y.A.; Mostafa, S.A.; Awny, N.M.

1986-01-01

The combination of two lethal agents such as irradiation and temperature (high or sub zero) resulted in synergistic death or B. subtilis spores (as indicated by decrease in the thermal D-value). The extent of this synergism in killing a spore population depended mainly on the sequence on application of the two physical agents. Irradiation-temperature (high or sub zero) sequence killed more but injured less B. subtilis spores than temperature irradiation sequence or irradiation and temperature applied separately. Storage at -20 0 C killed more spores than storage at -2 0 C if carried after irradiation, while the reverse was true of storage was prior irradiation. An irradiation dose of 8 KGY followed by thermal exposure to 70 0 C for 1 hr is suggested for the sterilization of ground beef. Irradiation induced certain quantitative changes on the amino-N, protein-N, RNA and DNA of the first subcultures of irradiated spores with stimulatory effect at low irradiation doses and inhibitory effect at the high irradiation doses. This might explain the increased sensitivity of irradiated spores to subsequent exposure to unfavourable temperature (high or sub zero). Exposure of B. subtilis spore to 70 0 C induced a stimulation in the amino- and protein-N of the resulting cells while exposure to 80 0 C resulted in a significant decrease in the amino-N. The protein-N remained more or less the same

Long-term feeding studies in mice fed a diet containing irradiated fish. I

International Nuclear Information System (INIS)

Petten, L.E. van; Calkins, J.E.; McConnell, R.F.; Gottschalk, H.M.; Elias, P.S.

1980-01-01

A wholesomeness feeding study was carried out in mice fed equal amounts of cod or redfish, comprising 45% of the diet. Three groups of animals received either irradiated [1.75 kGy (175 krad)] fish, non-irradiated fish or stock ration. A 90-day subchronic study, a multigeneration reproduction, a dominant lethality and a teratology study were carried out together with an 80-week oncogenic study on the F 1 generation. No adverse effects were noted on growth, reproduction and litter behaviour, in relation to dominant lethality, teratogenicity or oncogenicity. (Auth.)

European beef consumers' interest in a beef eating-quality guarantee

DEFF Research Database (Denmark)

Verbeke, Wim; Van Wezemael, Lyn; de Barcellos, Marcia Dutra

2010-01-01

and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Besides acknowledging the opportunity to purchase beef with guaranteed...... tenderness, consumers express some reserve related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled. The insights obtained...

Consumer perceptions of beef healthiness

DEFF Research Database (Denmark)

Van Wezemael, Lynn; Verbeke, Wim; Dutra de Barcellos, Marcia

2010-01-01

of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. CONCLUSIONS: The individual responsibility for health implies that consumers should be able to make correct......BACKGROUND: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. METHODS: Eight focus group...... as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness...

The Effects of Irradiation and Calcium-deficient Diet on the Expression of Bone Morphogenetic Protein-2/4 during Early Tooth Development

International Nuclear Information System (INIS)

Park, Dai Hee; Hwang, Eui Hwan; Lee, Sang Rae

2000-01-01

To investigate the expression of bone morphogenetic protein (BMP)-2/4 during early tooth development after irradiation and calcium-deficient diet. The pregnant three-week-old Sprague-Dawley rats were used for the study. The control group was non-irradiation/normal diet group (Group 1), and the experimental groups were irradiation/normal diet group (Group 2) and irradiation/calcium-diet group (Group 3). The abdomen of the rats at the 9th day of pregnancy were irradiated with single dose of 350 cGy. The rat pups were sacrificed at embryonic 18 days, 3 days and 14 days after delivery and the maxillae tooth germs were taken. The tissue sections of specimen were stained immunohistochemically with anti-BMP-2/4 antibody. At embryo-18 days, immunoreacivity for BMP-2/4 of the Group 1 was modetate in stratum intermedium of dental organ and weak in dental papilla and dental follicle, but that of Group 2 was weak in cell layer of dental organ, and no immunoreacivity was shown in dental papilla and dental follice of Group 2 and in all tissue components of the Group 3. At postnatal-3 days, immunoreacivity for BMP-2/4 of the Group 1 was strong in cell layer of dental organ, odontoblasts and developing alveolar bone, but that of Group of 2 and Group 3 was weak in odontoblasts and developing alveolar bone. At postnatal-14 days, immunoreacivity for BMP-2/4 of the Group 1 was strong in newly formed cementum, alveolar bone and odontoblasts, but that of Group 2 was weaker than that of Group 1. In the Group 3, tooth forming cell layer showed weak immunoreactivity, but other cell layers showed no immunoreactivity. The expression of bone morphogenetic protein (BMP)-2/4 during early tooth development was disturbed after irradiation and calcium-deficient diet.

The Effects of Irradiation and Calcium-deficient Diet on the Expression of Bone Morphogenetic Protein-2/4 during Early Tooth Development

Energy Technology Data Exchange (ETDEWEB)

Park, Dai Hee; Hwang, Eui Hwan; Lee, Sang Rae [Dept. of Oral and Maxillofacial Radiology, College of Dentistry, Kyunghee University, Seoul (Korea, Republic of)

2000-09-15

To investigate the expression of bone morphogenetic protein (BMP)-2/4 during early tooth development after irradiation and calcium-deficient diet. The pregnant three-week-old Sprague-Dawley rats were used for the study. The control group was non-irradiation/normal diet group (Group 1), and the experimental groups were irradiation/normal diet group (Group 2) and irradiation/calcium-diet group (Group 3). The abdomen of the rats at the 9th day of pregnancy were irradiated with single dose of 350 cGy. The rat pups were sacrificed at embryonic 18 days, 3 days and 14 days after delivery and the maxillae tooth germs were taken. The tissue sections of specimen were stained immunohistochemically with anti-BMP-2/4 antibody. At embryo-18 days, immunoreacivity for BMP-2/4 of the Group 1 was modetate in stratum intermedium of dental organ and weak in dental papilla and dental follicle, but that of Group 2 was weak in cell layer of dental organ, and no immunoreacivity was shown in dental papilla and dental follice of Group 2 and in all tissue components of the Group 3. At postnatal-3 days, immunoreacivity for BMP-2/4 of the Group 1 was strong in cell layer of dental organ, odontoblasts and developing alveolar bone, but that of Group of 2 and Group 3 was weak in odontoblasts and developing alveolar bone. At postnatal-14 days, immunoreacivity for BMP-2/4 of the Group 1 was strong in newly formed cementum, alveolar bone and odontoblasts, but that of Group 2 was weaker than that of Group 1. In the Group 3, tooth forming cell layer showed weak immunoreactivity, but other cell layers showed no immunoreactivity. The expression of bone morphogenetic protein (BMP)-2/4 during early tooth development was disturbed after irradiation and calcium-deficient diet.

Microbial inactivation and shelf life extension of Korean traditional prepared meals by irradiation

International Nuclear Information System (INIS)

Jo, C.

2009-01-01

The effects of gamma irradiation on microbial inactivation and shelf life extension of Korean traditional prepared meals, including bulgogi and its sauce, marinated beef rib and Kimbab, were investigated. Raw vegetables, fruits and soy sauce used for making bulgogi sauce were highly contaminated and most of them with Bacillus spp. and coliform bacteria at the initial stage. Irradiation at 10 kGy eliminated coliforms in the bulgogi sauce and no growth was found during the 4 weeks of storage at 20 deg. C. The sensory evaluation of bulgogi and its sauce showed that the colour of irradiated samples was better than that of non-irradiated controls or heat treated samples. The total bacteria count and coliform of marinated beef ribs were 5.68 and 3.68 in CFU/g, respectively. The effect of irradiation on the growth of the four test microorganisms inoculated (about 106-107 CFU/g) into the marinated beef ribs were dose dependent (a higher dose produced a greater reduction). All the four pathogens inoculated on marinated beef ribs were eliminated at 4 kGy. The D 10 values of Bacillus cereus, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli on inoculated marinated beef ribs were 0.66 ± 0.01, 0.59 ± 0.05, 0.64 ± 0.02 and 0.54 ± 0.01 kGy, respectively. Of these, E. coli was the most radiation sensitive in the raw marinated beef ribs. The number of the four pathogens inoculated into Kimbab decreased by 2-3 ln CFU/g for every 1 kGy increment and were not detected after 3 kGy. The D 10 values of pathogens inoculated into the Kimbab were in the range 0.31-0.44 kGy. This study indicated that irradiation is effective in ensuring the safety of Korean traditional prepared meals, including bulgogi sauce, bulgogi, marinated beef ribs and Kimbab with acceptable sensory quality. For Kimchijumeokbab, viable cells of the four pathogens inoculated increased slightly after abusive storage condition (20 deg. C), although under commercial condition (4 deg. C), and after 2

Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

Directory of Open Access Journals (Sweden)

Holló I.

2016-12-01

Full Text Available The impact of supplementation of vitamin E or organic selenium in DDGS (dried distillers grains with solubles diet on fatty acid composition in two meat cuts of finishing Holstein bulls was investigated. Twenty-four Holstein bulls were allotted to treatments in three groups of eight bulls per group for a 100-day trial. The treatments were adequate Se and vitamin E supplementation in control group (C, supranutritional vitamin E supplementation in vitamin Group E (E, supranutritional Se supplementation in selenium group (Se. At similar age, slaughtering Group C had higher slaughter/carcass weight and EUROP fat score than Se counterparts. The killing out percentage and proximate composition of muscles differed among treatments. Inclusion of the vitamin E or Se supplement led to expected increases (P < 0.05 in vitamin E and Se contents of the brisket and loin. Higher vitamin E concentration caused significant lower SFA and greater PUFA. Higher Se level influenced significant SFA in brisket and PUFA in both muscles. Vitamin E or Se dietary treatments in DDGS-supplemented diet resulted in beef meat cuts considerably beneficial PUFA/SFA but markedly higher n-6/n-3 PUFA ratio and even higher health index in both meat samples opposite to Group C.

Beef healthiness and nutritional enhancement in beef as perceived by European consumers

DEFF Research Database (Denmark)

de Barcellos, Marcia Dutra; Kügler, Jens Oliver; van Wezemael, Lynn

Introduction: A trend towards a higher awareness of health with respect to food intake has been noticed during the last years. This makes the concept of health in relation to beef production and consumption a highly relevant research topic. Objective: To investigate beef healthiness and nutritional...... discussions were based on a common topic guide, translated into each language. The guide consisted of several sections, including one designed to elicit information on their opinions about beef healthiness and nutritional enhancement of beef. Results: Consumers associated health with wellbeing, an absence...... of disease and a good quality of life. Healthy beef was associated with a certain bias towards a "romantic view", a concept of the traditional encompassing grass-fed beef, raised outdoors with natural food. A healthy cut of meat was expected to be natural and without additives and hormones that could affect...

tant sorghum grain as energy source in fattening diets for beef steers

African Journals Online (AJOL)

FORD, J.E., 1977. Availability of methionine and lysine in sorghum grain in relation to the tannin content. Proc. Nutr. Soc. 36, 124A. HALE, W.H. & PROUTY, F.L., 1980.Current status of grain process- ing: Efficiency of processing systems. Proc. 8th Annual Texas Beef. Conj., Amarillo, Texas. HALE, W.H., TAYLOR, B., SABA, ...

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

Science.gov (United States)

O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

2016-02-01

Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

Studies on the safety and consumer acceptance of gamma irradiated meats

Energy Technology Data Exchange (ETDEWEB)

Kang, Il Jun [Hallym University, Kangwon (Korea); Lee, Cherl Ho [Korea University, Seoul (Korea); Kim, Jung Hee [Seoul Women' s University, Seoul (Korea)

1999-04-01

Gamma irradiation was applied to beefs (0-5 kGy) and porks (0-30 kGy) for evaluation of their possible genotoxicity, acute toxicity and four-week oral toxicity. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, no significant differences were found between the control and treatment groups. In the study of rat hepatocarcinogenesis, the consumption of gamma irradiated beef and pork not only does not affect the formation of lipid peroxide and membrane stability but also has a possibility to inhibit hepatocarcinogenesis. Also, the consumption of {gamma} - irradiated beef and pork does not affect antioxidative defense system. In the study of the biological safety of korean red pepper, no difference was found on microbial growth between pepper extract alone or irradiated pepper extract. In the preservation study of korean traditional rice-cake(garedok), irradiation dose below 10kGy had no influence on typical sensory characteristics. The shelf-life in rice-cakes with different conditions was the longest on 10kGy treatment than 5kGy. In investigation of the consumer attitude toward irradiated foods, the main reason for the concern about irradiated foods is that compounds in the products formed by irradiation. Therefore, regulatory authorities must be encouraged to permit the sale of irradiated items when wholesomeness is established. (author). 94 refs.,31 figs., 62 tabs.

Fatty acid profile of zebu beef cattle from the Central African sub ...

African Journals Online (AJOL)

Mirco Corazzin

2014-06-07

Jun 7, 2014 ... 3Department of Animal Production, University of Dschang, P.O. 222, ... ratio, 1.95, consumption of beef from these breeds could be beneficial to human health. ... The diet consisted mostly of herbage, grazed in the dry and rainy seasons. .... Overall, breed had a limited effect on the FA profile of meat in the ...

Beneficial effect of an omega-6 PUFA-rich diet in non-steroidal anti-inflammatory drug-induced mucosal damage in the murine small intestine.

Science.gov (United States)

Ueda, Toshihide; Hokari, Ryota; Higashiyama, Masaaki; Yasutake, Yuichi; Maruta, Koji; Kurihara, Chie; Tomita, Kengo; Komoto, Shunsuke; Okada, Yoshikiyo; Watanabe, Chikako; Usui, Shingo; Nagao, Shigeaki; Miura, Soichiro

2015-01-07

To investigate the effect of a fat rich diet on non-steroidal anti-inflammatory drug (NSAID)-induced mucosal damage in the murine small intestine. C57BL6 mice were fed 4 types of diets with or without indomethacin. One group was fed standard laboratory chow. The other groups were fed a fat diet consisting of 8% w/w fat, beef tallow (rich in SFA), fish oil, (rich in omega-3 PUFA), or safflower oil (rich in omega-6 PUFA). Indomethacin (3 mg/kg) was injected intraperitoneally from day 8 to day 10. On day 11, intestines and adhesions to submucosal microvessels were examined. In the indomethacin-treated groups, mucosal damage was exacerbated by diets containing beef tallow and fish oil, and was accompanied by leukocyte infiltration (P safflower oil diet than in mice fed the beef tallow or fish oil diet (P safflower oil significantly decreased monocyte and platelet recruitment (P < 0.05). A diet rich in SFA and omega-3 PUFA exacerbated NSAID-induced small intestinal damage via increased leukocyte infiltration. Importantly, a diet rich in omega-6-PUFA did not aggravate inflammation as monocyte migration was blocked.

Effects of fibre digestibility and level of roughage on performance and rumen fermentation of finishing beef cattle.

Science.gov (United States)

Sousa, Dannylo Oliveira; Mesquita, Bruno de Sousa; Pires, Alexandre Vaz; Santana, Miguel Henrique de Almeida; Silva, Luis Felipe Prada

2017-10-01

The objective was to evaluate effects of neutral detergent fibre (NDF) digestibility and level of fresh sugarcane on intake, body fatness, carcass characteristics, and rumen kinetics and fermentation of beef cattle. Forty-eight Nellore young bulls were used in a complete randomized block design with a 2 × 2 factorial arrangement of treatments. Eight rumen-cannulated Nellore steers were used in a replicated 4 × 4 Latin square design. Two sugarcane genotypes divergent for stalk NDF digestibility (NDFD) were used. Experimental diets were formulated with 20 or 40% of sugarcane on a dry matter (DM) basis. High-NDFD genotype associated with the lower level of roughage in the diet promoted greater DM intake, resulting in greater body gain. Sugarcane with high-NDFD increased final body weight, hot carcass weight, and back-fat thickness. Animals receiving the genotype with high NDFD had greater rump-fat thickness only with 40% sugarcane in the diet. Animals receiving the low-NDFD genotype at 20% of the diet had lower NDF passage rate. Rumen pH was greater for diets with greater NDF content. There was greater proportion of butyrate in the rumen of animals receiving diets with greater NDF content. In conclusion, high-NDFD sugarcane increased final body and carcass weight, HCW, and fat thickness. When associated with lower inclusion of roughage in the diet, it can also increase DM intake and body weight gain of beef cattle.

Effect of gamma irradiation on the quality of ready meals and their meat components

International Nuclear Information System (INIS)

Stewart, E.M.

2009-01-01

The effects of gamma irradiation on the quality of a chicken masala ready meal, minced red meat and salmon meat were studied in a series of experiments. Chicken masala meals treated with a dose of 1-3 kGy and stored for up to 14 d at refrigeration temperatures were analysed for vitamins E and B 1 , oxidative rancidity, microbiological quality and 2-alkylcyclobutanones. It was found that vitamin levels were significantly reduced by a combination of irradiation, storage and reheating, while thiobarbituric acid (TBA) values decreased upon irradiation, which was an unexpected result. The shelf life of the meals was extended by irradiation as levels of bacteria were significantly reduced in the prepared meals upon treatment. Both 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone were detected in the irradiated samples, thereby showing that these compounds can be used as markers of irradiation treatment for such food products. In order to study potential components for ready meals, freshly minced beef was used to prepare beef patties, which were vacuum packed and treated with doses from 2.5 to 10 kGy. Following irradiation, half the samples were retained in vacuum packs while the remainder were transferred to sterile containers and overwrapped with cling film. Samples were stored for up to 21 d at refrigeration temperature with TBA values and microbiological quality being analysed at regular intervals. The TBA values of vacuum packed samples were unaffected by irradiation although storage did result in an increase. On the other hand, the TBA values of overwrapped patties increased upon irradiation and storage. The microbiological quality of the irradiated patties upon storage was significantly better than those of untreated patties. A further series of experiments were undertaken to determine the effect of adding antioxidants to beef and salmon patties in order to improve lipid stability upon irradiation. In an initial experiment, minced beef patties were prepared

Beef lovers

DEFF Research Database (Denmark)

de Barcellos, Marcia Dutra; Pedrozo, Eugenio A.; van der Lans, Ivo A.

2009-01-01

In this chapter we will explore beef consumption behaviour from a cross-cultural perspective. Data collected in Brazil, Australia and the Netherlands supports the main objectives of identifying consumers' anticipated emotions, degree of involvement, attitudes and main concerns towards beef...

Development of detection methods for irradiated foods - Detection method for radiolytic products of irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Kim, Kyong Su; Kim, Sun Min; Park, Eun Ryong; Lee, Hae Jung; Kim, Eun Ah; Jo, Jung Ok [Chosun University, Kwangju (Korea)

1999-04-01

Meat (beef, pork, chicken) and nut (sesame, perilla, black sesame, peanut) were irradiated with /sup 60/Co gamma-ray. A process to detect radiation-induced hydrocarbons and 2-alkylcyclobutanones includes the extraction of fat from meat and nut, separation of hydrocarbons and 2-alkylcyclobutanones with a florisil column and identification of GC/MS methods. Concentrations of the produced hydrocarbons and 2-alkylcyclobutanones tended to increase linearly with the dose levels of irradiation in beef, pork and chicken, while concentrations of radiation-induced hydrocarbons were different individually at the same dose level. In meat, hydrocarbons and 2-alkylcyclobutanones originated from oleic acid were found in a large amount. The concentrations of radiation-induced hydrocarbons were relatively constant during 16 weeks. In nut, hydrocarbons originated from oleic acid and linoleic acid were the major compounds whereas results of perilla was similar to meat. Radiation-induced hydrocarbons were increased linearly with the irradiation dose and remarkably detected at 0.5 kGy and over. 44 refs., 30 figs., 14 tabs. (Author)

Possible protective role of palm oil and beef liver on the kidney and ...

African Journals Online (AJOL)

We investigated the effects of eight weeks of a diesel-contaminated diet on liver and kidney of Wistar Albino rats, as well as the possible protective role of palm oil and beef liver. There was a significant increase in serum activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) of rats fed with ...

Irradiation: a safe measure for safer food

International Nuclear Information System (INIS)

Henkel, J.

1998-01-01

Beef is one of the U.S. food industry's hottest sellers--to the tune of 8 billion pounds a year, according to trade figures. Whether at a fast-food meal, a dinner on the town, or a backyard barbecue, beef is often front and center on America's tables. But in recent years, beef, especially ground beef, has shown a dark side: It can harbor the bacterium E. coli O157:H7, a pathogen that threatens the safety of the domestic food supply. If not properly prepared, beef tainted with E. coli O157:H7 can make people ill, and in rare instances, kill them. In 1993, E. coli O157:H7-contaminated hamburgers sold by a fast-food chain were linked to the deaths of four children and hundreds of illnesses in the Pacific Northwest. In 1997, the potential extent of E. coli O157:H7 contamination came to light when Arkansas-based Hudson Foods Inc. voluntarily recalled 25 million pounds of hamburger suspected of containing E. coli O157:H7. It was the largest recall of meat products in U.S. history. Nationally, E. coli O157:H7 causes about 20,000 illnesses and 500 deaths a year, according to the federal Centers for Disease Control and Prevention. Scientists have only known since 1982 that this form of E. coli causes human illness. To help combat this public health problem, the Food and Drug Administration, in December 1997, approved treating red meat products with a measured dose of radiation. This process, commonly called irradiation, has drawn praise from many food industry and health organizations because it can control E. coli O157:H7 and several other disease-causing microorganisms. As with other regulations governing meat and poultry products, irradiation will be authorized when the U.S. Department of Agriculture completes its implementing regulations. Though irradiation is the latest step toward curbing food-borne illness, the federal government also is implementing other measures, which include developing new technologies and expanding the use of current technologies

Increased Protein Consumption during the Day from an Energy-Restricted Diet Augments Satiety but Does Not Reduce Daily Fat or Carbohydrate Intake on a Free-Living Test Day in Overweight Women.

Science.gov (United States)

Gwin, Jess A; Maki, Kevin C; Leidy, Heather J

2017-12-01

Background: Higher-protein (HP) energy-restriction diets improve weight management to a greater extent than normal-protein (NP) versions. Potential mechanisms of action with regard to assessment of eating behaviors across the day have not been widely examined during energy restriction. Objectives: The objectives of this study were to test whether the consumption of an HP energy-restriction diet reduces carbohydrate and fat intakes through improvements in daily appetite, satiety, and food cravings compared with NP versions and to test whether protein type within the NP diets alters protein-related satiety. Methods: Seventeen overweight women [mean ± SEM age: 36 ± 1 y; body mass index (kg/m 2 ): 28.4 ± 0.1] completed a randomized, controlled-feeding crossover study. Participants were provided with the following ∼1250-kcal/d energy-restricted (-750-kcal/d deficit) diets, each for 6 d: HP [124 g protein/d; 60% from beef and 40% from plant sources (HP-BEEF)] or NP (48 g protein/d) that was protein-type matched (NP-BEEF) or unmatched [100% from plant-based sources (NP-PLANT)]. On day 6 of each diet period, participants completed a 12-h testing day containing repetitive appetite, satiety, and food-craving questionnaires. On day 7, the participants were asked to consume their protein requirement within each respective diet but were provided with a surplus of carbohydrate- and fat-rich foods to consume, ad libitum, at each eating occasion across the day. All outcomes reported were primary study outcomes. Results: The HP-BEEF diet reduced daily hunger by 16%, desire to eat by 15%, prospective food consumption by 14%, and fast-food cravings by 15% but increased daily fullness by 25% compared with the NP-BEEF and NP-PLANT diets (all P protein throughout the day did not reduce the energy consumed ad libitum from the fat- and carbohydrate-rich foods (HP-BEEF: 2000 ± 180 kcal/d; NP-BEEF: 2120 ± 190 kcal/d; NP-PLANT: 2070 ± 180 kcal/d). None of the outcomes differed

Performance and ultrasound measurements of beef cattle fed diets based on whole corn or oats grains

Directory of Open Access Journals (Sweden)

Hugo M Arelovich

2013-09-01

Full Text Available This study intended to contrast dietary effects of whole grain oats versus corn included in rations with moderate roughage content on animal performance, beef ultrasound measurements, rumen and blood parameters. Ten Aberdeen Angus steers (203 kg in individual pens were fed twice daily on either whole oats (OD or corn (CD based diets. Measurements were: DM intake (DMI, average daily gain (ADG, feed to gain ratio (F/G; back fat (BF and rib eye area (RA; blood parameters. Four cannulated steers were used to study rumen pH, NH3-N and grain degradability. Rations dietary components were 55% grain, 30.1% barley straw, and 10.6% whole soybeans. Despite calculated higher ME supply (P = 0.0887 no differences were found for DMI, ADG, or F/G. Metabolizable protein intake (19.4% was larger and degradable protein intake (43.3% smaller for CD compared with OD (P < 0.01. The growth rate (cm² d-1 for RA was 40% grater for OD, but larger BF deposition (P = 0.0787 was found for CD. Blood Mg was higher for OD (p = 0.0564, nevertheless other blood parameters remained unaffected. Rumen pH and NH3-N were not influenced by diet, variations were only observed within time periods. Rumen pH decreased linearly from 7.05 to 6.13 and 7.11 to 6.37 for OD and CD respectively (P < 0.05. Minimum NH3-N concentrations (mg dL-1 were reached 12 and 18 h after morning meal for OD (7.10 and CD (5.82 respectively. Rumen degradation was larger for oats than corn. Whole oats rather than corn fed up to 55% of total DM seems to improve protein deposition, without significant changes in animal performance, rumen environment or blood parameters.

Effects of gamma ray and electron-beam irradiations on survival of anaerobic and facultatively anaerobic bacteria

International Nuclear Information System (INIS)

Miyahara, Michiko; Miyahara, Makoto

2002-01-01

An extension of the approval for food irradiation is desired due to the increase in the incidence of food poisoning in the world. One anaerobic (Clostridium perfringens) and four facultatively anaerobic (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis) bacteria irradiated with gamma ray or electron beam (E-beam) were tested in terms of survival on agar under packaging atmosphere. Using pouch pack, effects of two irradiations on survival of anaerobic and facultatively anaerobic bacteria were evaluated comparatively. E-beam irradiation was more effective than gamma ray irradiation in decreasing the lethal dose 10% (D 10 ) value of B. cereus at 4 deg C, slightly more effective in that of E. coli O157, and similarly effective in that of the other three bacteria at 4 deg C. The gamma irradiation of the bacteria without incubation at 4 deg C before irradiation was more effective than that of the bacteria with incubation overnight at 4 deg C before irradiation in decreasing the D10 values of these bacteria (B. cereus, E. coli O157, and L. monocytogenes). Furthermore, ground beef patties inoculated with bacteria were irradiated with 1 kGy by E-beam (5 MeV) at 4 deg C. The inoculated bacteria in the 1-9 mm beef patties were killed by 1 kGy E-beam irradiation and some bacteria in more than 9 mm beef patties were not killed by the irradiation. (author)

Variables affecting the propensity to buy branded beef among groups of Australian beef buyers.

Science.gov (United States)

Morales, L Emilio; Griffith, Garry; Wright, Victor; Fleming, Euan; Umberger, Wendy; Hoang, Nam

2013-06-01

Australian beef consumers have different preferences given their characteristics and the effect on expected quality of cues related to health, production process and eating experience. Beef brands using Meat Standards Australia (MSA) grades can help to signal quality and reduce consumers' uncertainty when shopping. The objective of this study is to identify the characteristics of beef buyers and their perceptions about product attributes that affect the propensity to buy branded beef. Binary logistic models were applied identifying differences between all respondents and the potential target market, including buyers in medium to high income segments, and between buyers in the target market who would buy branded beef for taste and health reasons. Variables increasing the propensity to buy branded beef include previous experience, appreciation for branded cuts and concern about quality more than size. Finally, variations in preferences for marbling and cut were found between buyers who would buy branded beef for taste and health reasons. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of 60Co-irradiation on normal and low protein diet fed rat brain

International Nuclear Information System (INIS)

Hasan, S.S.; Habibullah, M.

1980-01-01

The effect of whole-body irradiation (Co-60) on the brain tissue in Holtzmann strain adult male rats was studied. Two doses of irradiation (450 R,950 R) were tried on animals which were fed on normal as well as low protein diets over a period of 10 generations. In the normal rats, 450 R initially caused a lowered total protein. DNA and RNA content in the brain. After 7 days a tendency towards normalcy was observed. In the 950 R irradiated normal rats the diminution of protein content appeared irreversible. In malnourished 450 R irradiated rats, the protein content rose less steeply over the 7 days of observation. A higher dose of 950 R enhanced this effect on protein and also lowered the DNA content on day 5. The RNA content in the 950 R group with malnutrition showed a marked increase towards or beyond control perhaps as an expression of uncoupled feedback control. The paper gives evidence that protein deficiency may interfere with cellular regeneration in irradiated brain. (orig.) [de

Environmental sustainability of beef

Science.gov (United States)

A national assessment of the sustainability of beef is being conducted in collaboration with the National Cattlemen’s Beef Association through the support of the Beef Checkoff. This includes surveys and visits to cattle operations throughout the U.S. to gather production information. With this infor...

Vitamin K deficiency in SPF-rats fed a semisynthetic irradiated diet

Energy Technology Data Exchange (ETDEWEB)

Juhr, N C; Dietzel, L; Horn, J [Freie Universitaet, Berlin(West). Fachbereich Veterinaermedizin

1975-01-01

A case of vitamin K deficiency in male SPF-rats fed an irradiated semisynthetic diet (24% Soyprotein, 0.25% DL-Methionin, 48% Cornstarch, 10% Sucrose, 5% Soyoil and 7% Cellulose and a vitamin- and mineral mixture) with a vitamin K content of 0.63 mg/kg diet is reported including clinical symptoms, pathological findings, coagulation parameters and investigations of intestinal flora. The deficiency could be reproduced experimentally in SPF- and germfree male rats and prevented by vitamin K supplementation (K/sub 3/ in the water or K/sub 1/ parenterally). Monoassoziation with an E. coli strain as well as conventionalization of SPF-rats were effective to prevent deficiency symptoms. The significance of a stable intestinal flora for intestinal vitamin K synthesis is emphasized. Nutrients and their influence on the intestinal flora are discussed with special reference to the mechanism of coprophagy, which makes intestinal vitamin K synthesis available to the rat.

Vitamin K deficiency in SPF-rats fed a semisynthetic irradiated diet

International Nuclear Information System (INIS)

Juhr, N.C.; Dietzel, L.; Horn, J.

1975-01-01

A case of vitamin K deficiency in male SPF-rats fed an irradiated semisynthetic diet (24% Soyprotein, 0.25% DL-Methionin, 48% Cornstarch, 10% Sucrose, 5% Soyoil and 7% Cellulose and a vitamin- and mineralmixture) with a vitamin K content of 0.63 mg/kg diet is reported including clinical symptoms, pathological findings, coagulation parameters and investigations of intestinal flora. The deficiency could be reproduced experimentally in SPF- and germfree male rats and prevented by vitamin K supplementation (K 3 in the water or K 1 parenterally). Monoassoziation with an E. coli strain as well as conventionalization of SPF-rats were effective to prevent deficiency symptoms. The significance of a stable intestinal flora for intestinal vitamin K synthesis is emphasized. Nutrients and their influence on the intestinal flora are discussed with special reference to the mechanism of coprophagy, which makes intestinal vitamin K synthesis available to the rat

Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats

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Yingying Zhu

2017-07-01

Full Text Available Previous studies have paid much attention to the associations between high intake of meat and host health. Our previous study showed that the intake of meat proteins can maintain a more balanced composition of gut bacteria as compared to soy protein diet. However, the associations between dietary protein source, gut bacteria, and host health were still unclear. In this study, we collected colonic contents from the growing rats fed with casein, beef, chicken or soy proteins for 90 days, and analyzed the compositions of gut microbiota and metabolites. Compared to the casein group (control, the chicken protein group showed the highest relative abundance of Lactobacillus and the highest levels of organic acids, including lactate, which can in turn promote the growth of Lactobacillus. The soy protein group had the highest relative abundance of Ruminococcus but the lowest relative abundance of Lactobacillus. Long-term intake of soy protein led to the up-regulation of transcription factor CD14 receptor and lipopolysaccharide-binding protein (LBP in liver, an indicator for elevated bacterial endotoxins. In addition, the intake of soy protein also increased the levels of glutathione S-transferases in liver, which implicates elevated defense and stress responses. These results confirmed that meat protein intake may maintain a more balanced composition of gut bacteria and reduce the antigen load and inflammatory response from gut bacteria to the host.

BeefTracker: Spatial Tracking and Geodatabase for Beef Herd Sustainability and Lifecycle Analysis

Science.gov (United States)

Oltjen, J. W.; Stackhouse, J.; Forero, L.; Stackhouse-Lawson, K.

2015-12-01

We have developed a web-based mapping platform named "BeefTracker" to provide beef cattle ranchers a tool to determine how cattle production fits within sustainable ecosystems and to provide regional data to update beef sustainability lifecycle analysis. After initial identification and mapping of pastures, herd data (class and number of animals) are input on a mobile device in the field with a graphical pasture interface, stored in the cloud, and linked via the web to a personal computer for inventory tracking and analysis. Pasture use calculated on an animal basis provides quantifiable data regarding carrying capacity and subsequent beef production to provide more accurate data inputs for beef sustainability lifecycle analysis. After initial testing by university range scientists and ranchers we have enhanced the BeefTracker application to work when cell service is unavailable and to improve automation for increased ease of use. Thus far experiences with BeefTracker have been largely positive, due to livestock producers' perception of the need for this type of software application and its intuitive interface. We are now in the process of education to increase its use throughout the U.S.

Impacts of reproductive technologies on beef production in the United States.

Science.gov (United States)

Dahlen, Carl; Larson, Jamie; Lamb, G Cliff

2014-01-01

Estimations of world population growth indicate that by the year 2050 we will reach nine billion habitants on earth. These estimates impose a tremendous challenge in the current agricultural systems as food supply will need to increase by 100 % in the next 40 years (Food and Agriculture Organization of the United Nations 2009). Beef will be a primary protein source that will assist in meeting the requirements for a portion of the protein in diets of this expanding global populace. Beef is a high-quality protein that contains all essential amino acids for the human body and also contains additional essential nutrients such as iron, zinc, B vitamins, riboflavin, selenium, choline, and conjugated linoleic acid (CLA). Adopting reproductive technologies at greater rates than currently used is a viable method to dramatically enhance production efficiency of beef cattle enterprises.Artificial insemination (AI), estrous synchronization and fixed-time AI (TAI), semen and embryo cryopreservation, multiple ovulation and embryo transfer (MOET), in vitro fertilization, sex determination of sperm or embryos, and nuclear transfer are technologies that are used to enhance the production efficiency of beef operations. In many cases, the development of these technologies is responsible for significant changes to traditional livestock production practices. However, adoption of these technologies appears to has not grown at the same rate in the United States as other formidable beef producing nations. For example, sales of beef semen for AI increased from 3.3 to 11.9 million units between 1993 and 2011 in Brazil, whereas that in the United States has increased from 2.9 to 3.8 million units during the same period. The significant increases in adoption of reproductive technologies in developing countries is likely as a result of the development of practical estrous synchronization and TAI systems that have allowed beef producers the opportunity to eliminate detection of estrus in their

Effects of irradiation on preservation of some foods

International Nuclear Information System (INIS)

Mohammed, H.M.B.

1994-01-01

The aim of this investigation was to study the possibility of using some different high doses of gamma rays for producing a sterile canned beef in comparison with commercially thermal sterilized canned beef. The effect of irradiation treatments (11.25, 22.5 and KGy) and the commercial heat sterilization on chemical composition, microbiological aspects and organoleptic properties of treated cans during 12 months of storage at ambient temperature were studied. Attention was focussed on the changes occurred in chemical constituents of canned beef, lipid characteristics, fatty acid composition and the un saponifiable matter composition as a result of either irradiation or heat treatments. In addition, the effects of these treatments on microbiological properties by the determinations of total counts of anaerobic, aerobic and thermophilic bacteria as well as detection of Clostridium perfringens were studied. Moreover, the effects of these treatments on the organoleptic properties of these products by the evaluation of sensory scores for external and internal appearance of cans, colour and odor of meat at zero time and during storage at ambient temperature for 12 months were also studied

Effects of polymer coated slow-release urea on ruminal fermentation and nutrient total tract digestion of beef steers

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Rodrigo Gardinal

2016-02-01

Full Text Available ABSTRACT The objective of this study was to evaluate the effects of polymer coated slow-release urea (SRU in high-forage diets of beef steers on nutrient intake and digestibility, ruminal fermentation, microbial protein synthesis, and energy balance. Eight 24-mo-old rumen-fistulated castrated Nellore steers (average body weight = 418.0±40.0 kg were used in a replicated 4 × 4 Latin square design. Animals were randomly distributed to receive one of the following diets: no urea inclusion; 1.0% inclusion of feed grade urea in the diet (dry matter [DM] basis; 1.0% inclusion of slow-release urea 1 in the diet (DM basis; and 1.0% inclusion of slow-release urea 2 in the diet (DM basis. Slow-release urea 2 had a similar composition to that of slow-release urea 1 and differed in that it contained 2.95% sulfur. A high-forage diet was provided (75% of total DM and corn silage was used as the forage source. Diets with urea had increased crude protein (CP intake, and CP and total digestible nutrients total tract digestion. Urea sources increased ruminal concentrations of ammonia nitrogen and acetate, and decreased butyrate concentrations. The polymer coated urea did not alter ruminal fermentation when compared with feed grade urea. Diets did not affect the energy balance of steers. Feed grade urea presented greater microbial protein synthesis than polymer coated slow-release urea. The partial replacement of soybean meal by 1% slow-release urea in a diet with 75% forage does not improve ruminal fermentation and microbial protein synthesis, and shows similar results as feeding feed grade urea to beef steers.

Effect of corn processing and wet distiller’s grains with solubles on odorous volatile organic compound emissions from urine and feces of beef cattle

Science.gov (United States)

Wet distiller’s grains with solubles (WDGS) are a common feed ingredient in beef feedlot diets, but the excess nitrogen in these diets creates air quality issues, primarily due to the aromatic compounds emitted during fermentation of excreted protein. Use of high-moisture corn (HMC) instead of dry-r...

Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen

International Nuclear Information System (INIS)

Moreno, Maria Luz Garcia

2001-01-01

Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N 2 atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p 3 CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

Visceral organ weights, digestion and carcass characteristics of beef bulls differing in residual feed intake offered a high concentrate diet.

Science.gov (United States)

Fitzsimons, C; Kenny, D A; McGee, M

2014-06-01

This study examined the relationship of residual feed intake (RFI) with digestion, body composition, carcass traits and visceral organ weights in beef bulls offered a high concentrate diet. Individual dry matter (DM) intake (DMI) and growth were measured in a total of 67 Simmental bulls (mean initial BW 431 kg (s.d.=63.7)) over 3 years. Bulls were offered concentrates (860 g/kg rolled barley, 60 g/kg soya bean meal, 60 g/kg molasses and 20 g/kg minerals per vitamins) ad libitum plus 0.8 kg grass silage DM daily for 105 days pre-slaughter. Ultrasonic muscle and fat depth, body condition score (BCS), muscularity score, skeletal measurements, blood metabolites, rumen fermentation and total tract digestibility (indigestible marker) were determined. After slaughter, carcasses and perinephric and retroperitoneal fat were weighed, carcasses were graded for conformation and fat score and weight of non-carcass organs, liver, heart, kidneys, lungs, gall bladder, spleen, reticulo-rumen full and empty and intestines full, were determined. The residuals of the regression of DMI on average daily gain (ADG), mid-test metabolic BW (BW0.75) and the fixed effect of year, using all animals, were used to compute individual RFI coefficients. Animals were ranked on RFI and assigned to high (inefficient), medium or low groupings. Overall mean ADG and daily DMI were 1.6 kg (s.d.=0.36) and 9.4 kg (s.d.=1.16), respectively. High RFI bulls consumed 7 and 14% more DM than medium and low RFI bulls, respectively (P0.05) for ADG, BW, BCS, skeletal measurements, muscularity scores, ultrasonic measurements, carcass weight, perinephric and retroperitoneal fat weight, kill-out proportion and carcass conformation and fat score. However, regression analysis indicated that a 1 kg DM/day increase in RFI was associated with a decrease in kill-out proportion of 20 g/kg (Pcarcass conformation of 0.74 units (Pcarcass organs did not differ (P>0.05) between RFI groups except for the empty weight of reticulo

Failure of lactose-restricted diets to prevent radiation-induced diarrhea in patients undergoing whole pelvis irradiation

International Nuclear Information System (INIS)

Stryker, J.A.; Bartholomew, M.

1986-01-01

Sixty-four patients were randomized prior to pelvic radiotherapy into one of three dietary groups: the control group maintained a regular diet except that they drank at least 480 cc of milk daily; the lactose-restricted group was placed on a lactose-restricted diet; and the lactase group drank at least 480 cc of milk with lactase enzyme added to hydrolyze 90% of the lactose. The patients kept records of their stool frequency and the number of diphenoxylate tablets required to control their diarrhea during a 5 week course of standard whole pelvis irradiation. The data does not support the concept that one of the mechanisms of radiation-induced diarrhea associated with pelvic irradiation is a reduction the ability of the intestine to hydrolyze ingested lactose due to the effect of the radiation on the small intestine. There was not a significant difference in stool frequency or diphenoxylate usage among the dietary groups

Effects of antioxidants on lipid peroxide formation in irradiated synthetic diets

International Nuclear Information System (INIS)

Wills, E.D.

1980-01-01

The effects of the antioxidants, vitamin E, propyl gallate, 2-t-butyl-4-methoxy phenol (BHA), 2,6-di-t-butyl-4-methoxy phenol (BHT), nor-dihydroguaiaretic acid (NDGA) and diphenyl-p-phenylene diamine (DPPD) in concentrations ranging between 0.001 per cent and 0.1 per cent have been tested on lipid peroxide formation in synthetic diet mixtures containing herring oil (10 per cent) mixed with starch (90 per cent) irradiated with γ-ray doses of 100 to 2000 krad. On a weight basis NDGA, DPPD, BHA and BHT were most effective and vitamin E and propyl gallate were least effective. An antioxidant concentration of 0.01 per cent normally protected against peroxide formation after a dose of 500 krad but if the dose was increased to 1000 or 2000 krad, much higher doses of antioxidant, up to 0.1 per cent, were required to give protection. Antioxidants prevented peroxide developing during post-irradiation storage even when added after irradiation. Antioxidants were partially or completely destroyed by irradiation with doses of 100 krad or more. The percentage of total antioxidant destroyed depended on the concentration; much greater destruction occurred in dilute solutions than in concentrated solutions. Vitamin E and propyl gallate were most sensitive whereas NDGA was relatively resistant. Antioxidant destruction was much enhanced if irradiation was carried out in presence of herring oil. Free radicals formed in unsaturated fatty acids of the herring oil are believed to be responsible. Lecithin and citric acid, which have been described as antioxidant synergists when added with vitamin E, caused a limited enhancement of its antioxidant action against radiation-induced peroxidation. (author)

Effect of /sup 60/Co-irradiation on normal and low protein diet fed rat brain

Energy Technology Data Exchange (ETDEWEB)

Hasan, S S [Garhwal Univ., Srinagar, Uttar Pradesh (India). Dept. of Zoology; Habibullah, M [Jawaharlal Nehru Univ., New Delhi (India). Neurobiology Lab.

1980-06-01

The effect of whole-body irradiation (Co-60) on the brain tissue in Holtzmann strain adult male rats was studied. Two doses of irradiation (450 R,950 R) were tried on animals which were fed on normal as well as low protein diets over a period of 10 generations. In the normal rats, 450 R initially caused a lowered total protein. DNA and RNA content in the brain. After 7 days a tendency towards normalcy was observed. In the 950 R irradiated normal rats the diminution of protein content appeared irreversible. In malnourished 450 R irradiated rats, the protein content rose less steeply over the 7 days of observation. A higher dose of 950 R enhanced this effect on protein and also lowered the DNA content on day 5. The RNA content in the 950 R group with malnutrition showed a marked increase towards or beyond control perhaps as an expression of uncoupled feedback control. The paper gives evidence that protein deficiency may interfere with cellular regeneration in irradiated brain.

Minimising the stress of weaning of beef calves: a review

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Ungerfeld Rodolfo

2011-05-01

Full Text Available Abstract Weaning of beef calves is usually done abruptly and early compared to the natural weaning of the species, and is associated with simultaneous exposure of calves to a range of social and environmental stressors. Behavioural and physiological responses to weaning indicate detrimental effects on the welfare of these animals. The development and assessment of weaning methods aiming at reducing or avoiding this problem must be supported by scientific knowledge of the morphological, physiological and psychological mechanisms involved in the establishment, maintenance and braking of the cow-calf bond. Solutions also depend on the understanding of the various stressors associated with weaning, among which are the change in diet, cessation of nursing, separation from the dam, the change to a new spatial environment and the need for social reorganization following removal of the adults from the group. This review discusses these issues and assesses the effectiveness of the methods so far proposed for improving the welfare of beef calves during the weaning period.

Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal

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Liliana Tudoreanu

2013-11-01

Full Text Available Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the total mineral intake as well as the ingestion of potentially toxic metals such as Cd and Pb. Although beef liver is an important source of minerals for human consumption, its concentrations in Cd and Pb and heterogeneous textural properties may hinder its acceptability. Aims: The purpose of the work was to estimate raw and cooked beef meat and offal mineral quality including Cd and Pb concentrations and their contribution to a balanced human diet and health  as well as the influenced of thermal preparation on their mineral and textural properties. Materials and methods:  Beef liver, kidney and longissimus dorsi muscle were bought from local markets. Thermal preparation was conducted by microwave and boiling with no water contact. Texture profile analyses was conducted for quantifying textural properties such as  Hardness, Cohesiveness, Springiness, Springiness Index, Chewiness, Adhesiveness and Stiffness. The mineral concentrations of the raw and cooked samples were analyzed by ICP-MS. Conclusion: The offal textural parameters variability was very large within the same organ and compared to the muscle textural parameters variability too. Muscle and offal thermal preparation strongly influenced their minerals’ concentrations as well as their textural properties. Thermal preparation significantly decreased beef liver and kidney samples’ total K and Na concentrations. It is suggested that for improving beef liver acceptability, the consumer has to be advised on the influence of the thermal preparation on beef liver parts’ textural properties as well as minerals concentrations.

European citizen and consumer attitudes and preferences regarding beef and pork.

Science.gov (United States)

Verbeke, Wim; Pérez-Cueto, Federico J A; Barcellos, Marcia D de; Krystallis, Athanasios; Grunert, Klaus G

2010-02-01

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens' and consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals' views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.

High-fat diet exacerbates inflammation and cell survival signals in the skin of ultraviolet B-irradiated C57BL/6 mice

International Nuclear Information System (INIS)

Meeran, Syed M.; Singh, Tripti; Nagy, Tim R.; Katiyar, Santosh K.

2009-01-01

Inflammation induced by chronic exposure to ultraviolet (UV) radiation has been implicated in various skin diseases. We formulated the hypothesis that a high-fat diet may influence the UV-induced inflammatory responses in the skin. C57BL/6 mice were fed a high-fat diet or control diet and exposed to UVB radiation (120 mJ/cm 2 ) three times/week for 10 weeks. The mice were then sacrificed and skin and plasma samples collected for analysis of biomarkers of inflammatory responses using immunohistochemistry, western blotting, ELISA and real-time PCR. We found that the levels of inflammatory biomarkers were increased in the UVB-exposed skin of the mice fed the high-fat diet than the UVB-exposed skin of the mice fed the control diet. The levels of inflammatory biomarkers of early responses to UVB exposure (e.g., myeloperoxidase, cyclooxygenase-2, prostaglandin-E 2 ), proinflammatory cytokines (i.e., tumor necrosis factor-α, interleukin-1β, interleukin-6), and proliferating cell nuclear antigen and cell survival signals (phosphatidylinositol-3-kinase and p-Akt-Ser 473 ) were higher in high-fat-diet-fed mouse skin than control-diet-fed mouse skin. The plasma levels of insulin growth factor-1 were greater in the UVB-irradiated mice fed the high-fat diet than the UVB-irradiated mice fed the control diet, whereas the levels of plasma adiponectin were significantly lower. This pronounced exacerbation of the UVB-induced inflammatory responses in the skin of mice fed a high-fat diet suggests that high-fat diet may increase susceptibility to inflammation-associated skin diseases, including the risk of skin cancer.

A simulation-based approach for evaluating and comparing the environmental footprints of beef production systems.

Science.gov (United States)

Rotz, C A; Isenberg, B J; Stackhouse-Lawson, K R; Pollak, E J

2013-11-01

A methodology was developed and used to determine environmental footprints of beef cattle produced at the U.S. Meat Animal Research Center (MARC) in Clay Center, NE, with the goal of quantifying improvements achieved over the past 40 yr. Information for MARC operations was gathered and used to establish parameters representing their production system with the Integrated Farm System Model. The MARC farm, cow-calf, and feedlot operations were each simulated over recent historical weather to evaluate performance, environmental impact, and economics. The current farm operation included 841 ha of alfalfa and 1,160 ha of corn to produce feed predominately for the beef herd of 5,500 cows, 1,180 replacement cattle, and 3,724 cattle finished per year. Spring and fall cow-calf herds were fed on 9,713 ha of pastureland supplemented through the winter with hay and silage produced by the farm operation. Feedlot cattle were backgrounded for 3 mo on hay and silage with some grain and finished over 7 mo on a diet high in corn and wet distillers grain. For weather year 2011, simulated feed production and use, energy use, and production costs were within 1% of actual records. A 25-yr simulation of their current production system gave an average annual carbon footprint of 10.9±0.6 kg of CO2 equivalent units per kg BW sold, and the energy required to produce that beef (energy footprint) was 26.5±4.5 MJ/kg BW. The annual water required (water footprint) was 21,300±5,600 L/kg BW sold, and the water footprint excluding precipitation was 2,790±910 L/kg BW. The simulated annual cost of producing their beef was US$2.11±0.05/kg BW. Simulation of the production practices of 2005 indicated that the inclusion of distillers grain in animal diets has had a relatively small effect on environmental footprints except that reactive nitrogen loss has increased 10%. Compared to 1970, the carbon footprint of the beef produced has decreased 6% with no change in the energy footprint, a 3% reduction

A decade of developments in the area of fat supplementation research with beef cattle and sheep.

Science.gov (United States)

Hess, B W; Moss, G E; Rule, D C

2008-04-01

Supplementing ruminant animal diets with fat has been investigated as a means to influence a variety of physiological processes or to alter fatty acid composition of food products derived from ruminant animals. Several digestion experiments have been conducted with beef cattle and sheep to elucidate the effects of supplemental fat on utilization of other dietary components. Negative associative effects are not likely to be observed in ruminants consuming forage-based diets with supplemental fat at forage diets. For ruminants fed high-concentrate diets, supplementing fat at 6% of diet DM is expected to have minimal impacts on utilization of other dietary components. Although there is greater potential to supply the ruminant animal with unsaturated fatty acids from dietary origin if fat is added to high-concentrate diets, incomplete ruminal biohydrogenation of C18 unsaturated fatty acids results in an increase in duodenal flow of 18:1 trans fatty acids regardless of basal diet consumed by the animal. The biohydrogenation intermediate 18:1 trans-11 (trans-vaccenic acid) is the likely precursor to cis-9, trans-11 CLA because the magnitude of increase in CLA content in tissues or milk of ruminants fed fat is much greater than the increase in CLA presented to the small intestine of ruminants fed fat supplements. Duodenal flow of trans-vaccenic acid is also substantially greater than CLA. Increasing unsaturated fatty acids status of ruminants imparts physiological responses that are separate than the energy value of supplemental fat. Manipulating maternal diet to improve unsaturated fatty acid status of the neonate has practical benefits for animals experiencing stress due to exposure to cold environments or conditions which mount an immune response. Supplementing fat to provide an additional 16 to 18 g/d of 18:2n-6 to the small intestine of beef cows for the first 60 to 90 d of lactation will have negative impacts on reproduction and may impair immune function of the

Beef, Real Food for Real People: An Industrial Analysis of the Beef Industry

Science.gov (United States)

1992-04-01

poultry . In 1989 Amrericans spent an average of $3.89 per person per week on beef products. Consumer bought $21 billion in beef products in 1989; they...or decreases in price. If the price of beef gets to high, consumers will switch their purchase to another red meat, poultry or seafood. TECHNOLOGY...The beginning of organized labor in meatpacking occurred with the -- •formation of the Amalgamated Meat Cutters and Butcher Workman of North America

Some Chemical Elements in Gamma Irradiated Adults of the Mediterranean Fruit Fly, Ceratitis capitata (Wied.) Fed on Different Diets

International Nuclear Information System (INIS)

Elakhdar, E.A.H.

2013-01-01

The elemental composition of four yeast diets differ in protein composition and mixed with sugar as a carbohydrate source were compared with a standard yeast diet used for the mass rearing of med fly C. capitata. The cost availability and the effects on the quality of reared flies were the main measures for these comparisons. Moreover, the elemental composition of reared flies on the tested diets either irradiated to gamma radiation or normal beside full grown pupae (F1) were detected and compared with those reared on standard diet . Data obtained revealed that ten elements (K, N, Na, P, Ca, Fe, Mg, Zn, Mn and Cu) were detected and classified according to their quantities .However those quantities varied according to the type of used yeast ,insect stage , insect sex and irradiated dose. The major group (K, N, Na and P), moderate group (Ca, Fe and Mg) and minor group (Zn, Mn and Cu) remained unchanged although their quantities were changed inside each group. In addition, a significant increase in K, N, Na, P and Ca when diet No.4 (D4) was used to feed flies. These findings may enhance the opportunity of sterile insect technique (SIT). However Fe and Zn ions were decreased with changing the standard yeast and this is may contradict SIT. Also when normal females fed on all tested yeasts, the concentrations of the ten elements increased as compared to those fed on standard diet. These results may increase the efficiency of sterilized reared insects to compete with the native insects in the field

Consumer perception of Brazilian traced beef

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Júlio Otávio Jardim Barcellos

2012-03-01

Full Text Available The objective of this study was to determine consumers understanding of beef traceability, identifying how consumers value this meat and traceability elements to be presented on retail shelves. The method used in this study was a survey through the internet applying the Sphinx software. The sample consisted of 417 consumers, mostly living in Porto Alegre, Brazil. Consumers are aware of certified beef, consider it important, but this is not a demand. As to traced beef, most consumers (62.4% are in favor of mandatory traceability of beef cattle in Brazil, but 86.6% disagree with the destination of traced beef only to the foreign market. The majority of people are willing to pay more for traced beef and consider traceability a market opportunity, used as a differentiating tool.

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

Science.gov (United States)

de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

2016-08-01

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

SUPPLY CHAIN MANAGEMENT OF IMPORTED FROZEN BEEF: AN ALTERNATIVE TO INTEGRATE WITH LOCAL BEEF SUPPLY CHAIN MANAGEMENT

Directory of Open Access Journals (Sweden)

Sani R.

2017-12-01

Full Text Available The purpose of this study is to describe the supply chain management of imported frozen beef from Australia to Indonesia; to analyze where the strengths, weaknesses, opportunities, and threats for the frozen meat distributor, and what strategy should be chosen; and to analyze alternatives of cooperation between imported frozen beef distribution with local beef distribution chain. The research approach is qualitative, and the research strategy is a case study. This research was conducted in Jakarta, data collecting technique by interview method and literature study. Data analysis techniques use supply chain management (SCM and strengths, weaknesses, opportunities, and threats (SWOT analysis. The results show that the distribution chain management of imported frozen beef needs to tripartite cooperation with government and local beef distributors to conduct joint marketing of imported frozen beef and cooler procurement to the point of retailers in traditional markets; expanding the market share of imported frozen beef to industrial segments (hotels, restaurant, catering company; and meat processing factories; and cooperate with imported beef suppliers to overcome the problem of taste flavor and lack of weight of imported frozen meat, and clarify halal certification.

Beef Species Symposium: an assessment of the 1996 Beef NRC: metabolizable protein supply and demand and effectiveness of model performance prediction of beef females within extensive grazing systems.

Science.gov (United States)

Waterman, R C; Caton, J S; Löest, C A; Petersen, M K; Roberts, A J

2014-07-01

Interannual variation of forage quantity and quality driven by precipitation events influence beef livestock production systems within the Southern and Northern Plains and Pacific West, which combined represent 60% (approximately 17.5 million) of the total beef cows in the United States. The beef cattle requirements published by the NRC are an important tool and excellent resource for both professionals and producers to use when implementing feeding practices and nutritional programs within the various production systems. The objectives of this paper include evaluation of the 1996 Beef NRC model in terms of effectiveness in predicting extensive range beef cow performance within arid and semiarid environments using available data sets, identifying model inefficiencies that could be refined to improve the precision of predicting protein supply and demand for range beef cows, and last, providing recommendations for future areas of research. An important addition to the current Beef NRC model would be to allow users to provide region-specific forage characteristics and the ability to describe supplement composition, amount, and delivery frequency. Beef NRC models would then need to be modified to account for the N recycling that occurs throughout a supplementation interval and the impact that this would have on microbial efficiency and microbial protein supply. The Beef NRC should also consider the role of ruminal and postruminal supply and demand of specific limiting AA. Additional considerations should include the partitioning effects of nitrogenous compounds under different physiological production stages (e.g., lactation, pregnancy, and periods of BW loss). The intent of information provided is to aid revision of the Beef NRC by providing supporting material for changes and identifying gaps in existing scientific literature where future research is needed to enhance the predictive precision and application of the Beef NRC models.

Into beef consumers' mind

DEFF Research Database (Denmark)

de Barcellos, Marcia Dutra; Brei, Vinicius A.

indicated similarities amongst Brazilian and Australian consumers regarding their positive attitude towards beef and main concerns regarding its consumption. Dutch consumers, although presented negative attitudes, considered beef consumption as important. In general respondents presented a high degree...

Do beef risk perceptions or risk attitudes have a greater effect on the beef purchase decisions of Canadian consumers?

Science.gov (United States)

Yang, Jun; Goddard, Ellen

2011-01-01

Cluster analysis is applied in this study to group Canadian households by two characteristics, their risk perceptions and risk attitudes toward beef. There are some similarities in demographic profiles, meat purchases, and bovine spongiform encephalopathy (BSE) media recall between the cluster that perceives beef to be the most risky and the cluster that has little willingness to accept the risks of eating beef. There are similarities between the medium risk perception cluster and the medium risk attitude cluster, as well as between the cluster that perceives beef to have little risk and the cluster that is most willing to accept the risks of eating beef. Regression analysis shows that risk attitudes have a larger impact on household-level beef purchasing decisions than do risk perceptions for all consumer clusters. This implies that it may be more effective to undertake policies that reduce the risks associated with eating beef, instead of enhancing risk communication to improve risk perceptions. Only for certain clusters with higher willingness to accept the risks of eating beef might enhancing risk communication increase beef consumption significantly. The different role of risk perceptions and risk attitudes in beef consumption needs to be recognized during the design of risk management policies.

Endometriosis, dysmenorrhea and diet--what is the evidence?

DEFF Research Database (Denmark)

Fjerbaek, Agnete; Knudsen, Ulla B

2007-01-01

between diet and endometriosis/dysmenorrhea was performed. Data on diet and endometriosis were limited to four trials of which two were animal studies. The articles concerning human consumption found some relation between disease and low intake of vegetable and fruit and high intake of vegetarian...... between diet and endometriosis/dysmenorrhea was performed. Data on diet and endometriosis were limited to four trials of which two were animal studies. The articles concerning human consumption found some relation between disease and low intake of vegetable and fruit and high intake of vegetarian....... Further research is recommended on both subjects.ke of vegetarian polyunsaturated fat, ham, beef and other red meat. Results concerning fish intake were not consistent. Eight trials of different design, with a total of 1097 women, investigated the relationship between diet and dysmenorrhea. Intake of fish...

Stability of vitamin A in irradiated beef liver

International Nuclear Information System (INIS)

Taipina, Magda S.; Mastro, Nelida L. del; Lamardo, Leda C.A.

1997-01-01

In this study, vitamin A and β-carorene were analized in 3KGy Co-60 γ-irradiation and unirradiated samples of bovine liver. Six different lots of samples were obtained at meat market, two samples per lot weighing about 100g each, keot at -15 0 C as long as possible. Pre-treatment and analysis methopds were those described in Institute Adolfo Lutz Norms for Food Analysis, using two-gram samples in described in Institute Adolfo Lutz Norms for Food Analysis, using two-gram samples in duplicates. The total viramin A content of the samples varied a lot. The means and standard deviations of vitamin A retention percentage after irradiation were 106±8.2 (12 replications). Similarly, β-carotene retention percentage was 98±2.4 (24 replications). The results show that there were no losses of neither vitamin A nor protovitamin A as consequence of irradiation with a dose suitable for the reduction of spoilage and pathogenic organisms. (author). 8 refs., 2 tabs

The effects of X-ray radiation on mandibular bone of low-calcium diet rats

Energy Technology Data Exchange (ETDEWEB)

Kurita, Akihiko (Nippon Dental Univ., Tokyo (Japan))

1991-08-01

In an attempt to examine the effects of X-ray on osteoporosis, a single dose of 30 Gy was delivered to the mandible in rats given low-calcium diet. Serum levels of calcium (Ca) and inorganic phosphorus (P) were measured; and changes in bone salt were determined by autoradiography, microradiography, and roentgenography using an electron probe microanalyzer. Body weight was lower in the irradiated group than the non-irradiated group, irrespective of types of diet. The serum Ca levels in the irradiated group given a normal diet were significantly decreased on Days 3, 7, and 14 days after irradiation. When given a low-Ca diet, these levels tended to be lower in the irradiated group than the non-irradiated group on Day 7 or later. The serum levels of inorganic P were significantly lower in the irradiated group given a normal diet than the non-irradiated group on Day 3. Rats given a low-Ca diet had the same levels, irrespective of irradiation. Autoradiography revealed that Ca-45 retention in the whole jaw was slightly greater in the irradiated group than the non-irradiated group On Days 7 and 21. Rats given a low-Ca diet in both irradiated and non-irradiated groups had a greater Ca-45 retention than those given a normal diet. Microradiography revealed that bone formation-like changes, such as flat surface of the periodontal membrane at the intra-alveolar septum, were slightly noticeable in the irradiated group of rats given a normal diet on Day 21. Thinning of the intra-alveolar septum and decrease of the trabecula at the diaphysis were also noticeable in the irradiated group of rats given a low-Ca diet. Variation of X-ray intensity was more marked on Day 7 than on Day 21 in the irradiated group given a normal diet. When given a low-Ca diet, both the irradiated and non-irradiated group had noticeable X-ray intensity variation. (N.K.).

QUALITY MANAGEMENT IN ECOLOGICAL BEEF PRODUCTION

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Cornelia Petroman

2012-09-01

Full Text Available Producing high quality beef asks for the implementation of a performing management of raising cattle ecologically. The main ways of improving beef quality management have a technical nature: sustaina ble grazing management to conserve floral diversity and to obtain ecological beef and rational distribution of the cattle over the grassland to facilitate vegetation recovery and to avoid the setting of invasive species. Implementing a sustainable manageme nt of the resources in the neighborhood of animal farms has beneficial effects on beef quality, brings good economic income through the practice of best beef quality management, protects the environment long - term, and reduces infrastructure expenses thus a voiding the risks of meat contamination.

DEMAND FOR BEEF IN THE PROVINCE OF YOGYAKARTA

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Sulistiya

2014-07-01

Full Text Available RACT Protein consumption level of society in Yogyakarta Province has yet to meet the target, but the beef is a source of animal protein that is easily obtainable. Therefore, research on the analysis of demand for beef in this province needs to be done. Objective: (1 Determine the factors that affect the demand for beef in Yogyakarta. (2 Determine the own price elasticity and income elasticity of demand for beef in this province, and to know the cross-price elasticity of demand for beef to changes in the price of mutton, chicken, rice, and cooking oil. Metode: descriptive statistics, followed by inductive statistics , and hypothesis testing. The data used are primary and secondary data. Data were analyzed by multiple linear regression with the value of t and F tests, and analysis of the coefficient of determination. Results: Taken together, the factors that affect the demand for beef in the province is the price of beef, mutton, chicken, rice, cooking oil, income, number of inhabitants. Individually, beef demand is influenced by the price of beef and income residents. Beef inelastic demand means that beef is the daily necessities that are affordable and easy to obtain population of Yogyakarta Province. The increase in income population does not add to demand for beef. Substitutes of beef in the province is goat and chicken, while the complementary goods are rice and cooking oil.

Capability for identification of gamma-irradiated bovine liver by new high sensitivity comet assay

International Nuclear Information System (INIS)

Miyahara, Makoto; Toyoda, Masatake; Saito, Akiko; Ito, Hitoshi

2000-01-01

DNA in food will sustain damage by gamma radiation. The detection capability of the high sensitivity comet assay was studied using fluorescence-microscopy. Beef liver was irradiated at a range of 1 Gy to 8 kGy. Single cells were obtained from the irradiated liver, then analyzed by agaros-gel electrophoresis. The pH of the buffer for electrophoresis was pH 13, which is generally utilized for sensitive detection of DNA damage. The pattern formed by DNA was visualized by staining with ethidium bromide. The resulting comets were evaluated with a scale we developed, and Influence Scores were calculated based on the Tice method. It is possible to detect irradiation damage to beef liver at 10 Gy. Together with Influence Score, histogram of comet type is used for detection of irradiation. We elucidated those histograms were useful for distinguishing damage caused by irradiation from that of others. DNA damage can be caused not only by irradiation, but also by the other treatments. Therefore, the respective influences of freezing, preservation, irradiating temperature, atmosphere of irradiation, cooking, and homogenizing devices were also examined. This new comet assay will be a useful method of detecting DNA damage to identify irradiated foods. (author)

Irradiation of laboratory animal diets

International Nuclear Information System (INIS)

Adamiker, D.

1976-01-01

The increasing demand for well-defined, standardized laboratory animals fr use in experimental research has led to the development of many new methods aimed at keeping the animals free of pathogenic micro-organisms. In this respect the problem of contaminated feeds has become more and more widely recognized. Chemial treatments and heat-treatments, which are the methods most commonly used at present, do have many disadvantages and this has led to an increasing interest in the application of irradiation for sterilizing animal feeds. The author reviews in some detail the various feeding studies which have been performed to date to establish whether or not irradiated feeds are safe for consumption. Much attention is now being given to feed irradiation throughout the world; it is estimated, for example, that approximately 700 tons of feed are already being irradiated per year and that this amount is likely to increase steadily in the future. These activities and recent developments are also briefly reviewed. (author)

Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System.

Directory of Open Access Journals (Sweden)

Paloma de Melo Amaral

Full Text Available The objective of this study was to evaluate the effects of increasing dietary crude protein (CP levels and also comparing the effects of static versus oscillating dietary CP on ruminal nutrient digestibility, ruminal fermentation, nitrogen (N metabolism, and microbial efficiency in beef cattle diets using a dual-flow continuous culture system. Eight fermenters (1,223 ± 21 mL were used in a replicated 4 x 4 Latin square design with periods lasting 12 d each (8 d for adaptation and 4 d for sampling. Dietary treatments were: 1 10% CP, 2 12% CP, 3 14% CP, and 4 10 and 14% CP diets oscillating at 48-h intervals. Experimental diets consisted of 50% orchard hay and 50% concentrate. Fermenters were fed 72 g/d and solid and liquid dilution rates were adjusted to 5.5 and 11%/h, respectively. Data were analyzed using the MIXED procedure in SAS with α = 0.05. Apparent and true ruminal digestibilities of dry matter and organic matter were not affected (P > 0.05 by increasing dietary CP, nor by oscillating dietary CP. Total volatile fatty acids concentration and molar proportions of acetate, propionate, butyrate, valerate, iso-butyrate and iso-valerate were not affected (P > 0.05 by increasing or oscillating dietary CP. Ruminal NH3-N concentration increased linearly (P 0.05. However, there was a quadratic effect (P < 0.05 for these variables when dietary CP was increased. These results indicate that either ruminal microorganisms do not respond to oscillating CP levels or are capable of coping with 48-h periods of undernourishment.

Corned Beef: an Enigmatic Irish Dish

OpenAIRE

Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

2011-01-01

Corned beef and cabbage, which is consumed in America in large quantities each Saint Patrick’s Day (17th March), is considered by most Americans to be the ultimate Irish dish. However, corned beef and cabbage is seldom eaten in modern day Ireland. It is widely reported that Irish immigrants replaced their beloved bacon and cabbage with corned beef and cabbage when they arrived in America, drawing on the corned beef supplied by their neighbouring Jewish butchers, but not all commentators beli...

9 CFR 319.15 - Miscellaneous beef products.

Science.gov (United States)

2010-01-01

..., the amount of such cheek meat shall be limited to 25 percent; and if in excess of natural proportions..., binders, or extenders. Beef cheek meat (trimmed beef cheeks) may be used in the preparation of hamburger... levels of up to 65 ppm may be used as a binder. Beef cheek meat (trimmed beef cheeks) may be used in the...

Effect of dietary treatment with olive oil by-product (olive cake on physico-chemical, sensory and microbial characteristics of beef during storage

Directory of Open Access Journals (Sweden)

Raffaella Branciari

2015-12-01

Full Text Available Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR, CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1, and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2. Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days. At the four sampling times considered from all of the samples, total viable count (TVC, Enterobacteriaceae counts, colour coordinates (CIE L*a*b* colour system, peroxide value (PV, thiobarbituric reactive substances (TBARS determinations and descriptive sensory analyses were performed. No differences in TVC and Enterobacteriaceae count were detected among the groups over all of the sampling times considered. Differences were recorder among groups for PV, TBARS, colour and sensory analysis. The addition of olive cake in the animal diet had an effect on lipid oxidation reducing the level of PV, TBARS and retarding colour deterioration and the development of off odour in OC meat during storage.

Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, NaCl, fat level, and grinding methods

International Nuclear Information System (INIS)

Cohen, J.S.; Shults, G.W.; Mason, V.C.; Wierbicki, E.

1977-01-01

A series of experiments was conducted to determine the effect of different variables on the quality of an irradiated ground beef product. Factors studied included: different food-grade phosphates; NaCl content; fat content; and size of grind. The influence of these variables on the cooking loss (moisture retention), shear press values and sensory scores was studied. The addition of phosphates and NaCl was desirable in controlling cooking losses. The most effective phosphate was tetrasodium pyrophosphate. The addition of NaCl decreased the shear press force required to penetrate the beef patty, i.e., it tenderized the product. Phosphate addition did not affect the shear press force. Increased fat content increased the cooking losses, but did not affect the shear press force. Irradiation with sterilizing doses had a marked effect on decreasing the shear press force

Wholesomeness studies with a full diet of irradiated dates, using the insect ephestia Cautella: 1. Disinfestation doses of gamma radiation

International Nuclear Information System (INIS)

Al-Hakkak, Z.S.; Ali, S.R.; Ahmed, M.S.H.; Al-Maliky, S.K.

1983-01-01

The study deals with the effect of feeding irradiated dates as a whole diet on some biological parameters of the fig moth ephestia cautella. Statistical analyses of the results indicated that the differences in the undermentioned parameters were insignificant when measured and compared with insects reared wholly either on irradiated or on unirradiated dry dates fruits. 1. Average numbers of larvae and pupae produced out of 400 seeded eggs after 30 days of incubation. 2. Average percentage of adult survival and their sex-ratio. 3. Mating frequency (average number of spermatophores per female) of the survived adults. 4. Average number of eggs laid per female. 5. Average percentage of eggs hatchability. 6. Mating frequency, average number of eggs per female and average percentage of egg hatchability of F1 progeny adults produced from insect parents reared on 100% diet of irradiated as well as on unirradiated dates. Therefore it could be concluded that disinfestation of date fruits by such a range of doses (50-100 krad) of gamma radiation might not have any adverse effect on the fig moth

Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats

NARCIS (Netherlands)

Song, Shangxin; Hooiveld, G.J.E.J.; Li, Mengjie; Zhao, Fan; Zhang, Wei; Xu, Xinglian; Müller, M.R.; Li, Chunbao; Zhou, Guanghong

2016-01-01

Young rats received semi-synthetic diets for 1 wk that differed only
regarding protein source; casein (reference) was replaced by beef, chicken, fish, or pork proteins.
Compared to casein, all proteins, except pork, increased total plasma AA concentrations.
Pork protein reduced adipose

Waste treatment by microwave and electron beam irradiation

International Nuclear Information System (INIS)

Martin, D.; Craciun, G.; Manaila, E.; Ighigeanu, D; Oproiu, C.; Iacob, N.; Togoe, I.; Margaritescu, I.

2007-01-01

Comparative results obtained by applying separate and combined (successive and simultaneous) electron beam (EB) and microwave (MW) irradiation to waste treatment, such as food residuals (minced beef, wheat bran and wheat flour) and sewage sludge performed from a food industry wastewater treatment station (vegetable oil plant), are presented. The research results demonstrated that the simultaneous EB and MW irradiation produces the biggest reduction of microorganisms. The tests also demonstrated that the irradiation time and the upper limit of required EB absorbed dose, which ensures a complete sterilization effect, could be reduced by a factor of two by an additional use of MW energy to EB irradiation

Central Role of the PPARγ Gene Network in Coordinating Beef Cattle Intramuscular Adipogenesis in Response to Weaning Age and Nutrition

OpenAIRE

Moisá, Sonia J.; Shike, Daniel W.; Faulkner, Dan B.; Meteer, William T.; Keisler, Duane; Loor, Juan J.

2014-01-01

Adipogenic/lipogenic transcriptional networks regulating intramuscular fat deposition (IMF) in response to weaning age and dietary starch level were studied. The longissimus muscle (LM) of beef steers on an early weaning (141 days age) plus high-starch diet (EWS) or a normal weaning (NW, 222 days age) plus starch creep-feed diet (CFS) was biopsied at 0 (EW), 25, 50, 96 (NW), 167, and 222 (pre-slaughter) days. Expression patterns of 35 target genes were studied. From NW through slaughter, all ...

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

OpenAIRE

Murphy, Karen J.; Parker, Barbara; Dyer, Kathryn A.; Davis, Courtney R.; Coates, Alison M.; Buckley, Jonathan D.; Howe, Peter R. C.

2014-01-01

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-la...

Dietary protein effects on irradiated rat kidney function

International Nuclear Information System (INIS)

Mahler, P.A.; Yatuin, M.B.

1984-01-01

The authors have previously reported that unilaterally nephrectomized, kidney irradiated young male S-D rats have an increased median survival when placed on a low (4%) protein diet, as compared to a normal (20%) or high (50%) protein diet (200, 103, and 59 days respectively for 14 Gy irradiation). They have expanded these studies to examine the effects of irradiation and dietary protein levels on kidney function, by examining the parameters of blood urea nitrogen, serum creatinine, urine urea nitrogen, urine creatinine, urine osmolarity, urine volume, and water consumption. Irradiated 20% protein diet animals show an increase in water consumption and urine production and also a decrease in urine osmolarity, urine urea concentration and urine creatinine concentration. These changes all support the hypothesis the kidney irradiated rats fed a normal protein diet have a reduced capability to concentrate urine compared to nonirradiated control rats. Evaluation of the same parameters in irradiated rats fed a 4% protein diet does not indicate a similar loss of concentrating capability. Whether this protection is due to the growth inhibition of the 4% protein diet or some other phenomena remains to be determined

Pressure resistance of cold-shocked Escherichia coli O157:H7 in ground beef, beef gravy and peptone water.

Science.gov (United States)

Baccus-Taylor, G S H; Falloon, O C; Henry, N

2015-06-01

(i) To study the effects of cold shock on Escherichia coli O157:H7 cells. (ii) To determine if cold-shocked E. coli O157:H7 cells at stationary and exponential phases are more pressure-resistant than their non-cold-shocked counterparts. (iii) To investigate the baro-protective role of growth media (0·1% peptone water, beef gravy and ground beef). Quantitative estimates of lethality and sublethal injury were made using the differential plating method. There were no significant differences (P > 0·05) in the number of cells killed; cold-shocked or non-cold-shocked. Cells grown in ground beef (stationary and exponential phases) experienced lowest death compared with peptone water and beef gravy. Cold-shock treatment increased the sublethal injury to cells cultured in peptone water (stationary and exponential phases) and ground beef (exponential phase), but decreased the sublethal injury to cells in beef gravy (stationary phase). Cold shock did not confer greater resistance to stationary or exponential phase cells pressurized in peptone water, beef gravy or ground beef. Ground beef had the greatest baro-protective effect. Real food systems should be used in establishing food safety parameters for high-pressure treatments; micro-organisms are less resistant in model food systems, the use of which may underestimate the organisms' resistance. © 2015 The Society for Applied Microbiology.

BEEF MARKET IN ROMANIA

Directory of Open Access Journals (Sweden)

Elena SOARE

2015-04-01

Full Text Available This scientific paper presents the cattle market dynamics in Romania during 2007-2013. In order to realize this research there were used certain indicators, as following: herds of cattle, realized beef production, selling price, human consumption, import and export. The data were collected from the Ministry of Agriculture and Rural Development, National Institute of Statistics and Faostat. During the analysis, the presented indicators were modified from a period to another, because of both internal and external factors. Consumption demand is being influenced by: beef price, beef quality, price of other meat categories, consumers incomes, population’s food consumption pattern and so on.

9 CFR 319.81 - Roast beef parboiled and steam roasted.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Roast beef parboiled and steam roasted... beef parboiled and steam roasted. “Roast Beef Parboiled and Steam Roasted” shall be prepared so that... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat is...

A model for 'sustainable' US beef production.

Science.gov (United States)

Eshel, Gidon; Shepon, Alon; Shaket, Taga; Cotler, Brett D; Gilutz, Stav; Giddings, Daniel; Raymo, Maureen E; Milo, Ron

2018-01-01

Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of 'sustainable' beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use. Assuming today's pastureland characteristics, all of the pastureland that US beef currently use can sustainably deliver ≈45% of current production. Rewilding this pastureland's less productive half (≈135 million ha) can still deliver ≈43% of current beef production. In all considered scenarios, the ≈32 million ha of high-quality cropland that beef currently use are reallocated for plant-based food production. These plant items deliver 2- to 20-fold more calories and protein than the replaced beef and increase the delivery of protective nutrients, but deliver no B 12 . Increased deployment of rapid rotational grazing or grassland multi-purposing may increase beef production capacity.

The effect of diets containing pistachio by products treated with electron irradiation, NaOH, and PEG on nutrients digestibility and performance of finishing Zandi lambs

Directory of Open Access Journals (Sweden)

Masoud Moradi

2016-04-01

Full Text Available Introduction It has been estimated that PBP production based on fresh weight in Iran is over 400,000 MT annually. Pistachio by-products consist of 53.50% external hull (epicarp with the remaining composed of leaves, mesocarp and kernel. The results of few studies showed feeding of low levels of PBP had no effects on sheep, dairy cow and goat performance. Ensiled of PBP with PEG, NaOH and urea then treated by electron irradiation could be caused to better nutrition value via deactivation of tannins. The aim of this study was to survey the effect of diets containing pistachio by products treated by electron irradiation, NaOH, and PEG on nutrients digestibility and performance of finishing Zandi lambs. Materials and methods Twenty male Zandi lambs with the initial average body weight of 21±1.52 kg were housed in individual pens and were allocated to four dietary treatments in a completely randomized design for 70 days. The basal diet consisted of 220 g/kg DM PBP, 130 g/kg DM wheat straw and 650 g/kg DM barley based concentrate. The four dietary treatments included control diet (Treatment 1; basal diet containing 22% PB, ER-PBP (Treatment 2; containing 22% electron irradiated PBP, NaOH-PBP (Treatment 3; containing 22% NaOH treated PBP and PEG-PBP (Treatment 4; PEG added to basal diet as 15 g/kg of diets DM. Throughout the 70 d experiment, body weight was measured weekly. Feed intake and ort of lambs were recorded and sampled daily for determination of nutrient intake of DM, CP (N × 6.25, EE and NDF as describes before. Apparent total digestibility of nutrients was estimated by the marker ratio technique using acid insoluble ash (AIA as an internal marker. Blood samples (10 ml were taken from jugular vein of lambs before morning feeding on d 70 of experiment. The serum concentrations of total protein (TP, albumin, creatinine, glucose and urea were determined using commercial laboratory kits (Pars Azmun Laboratory, Tehran, Iran and an auto analyzer

Irradiated cocoa beans

International Nuclear Information System (INIS)

Ashby, R.; Tesh, J.M.

1982-11-01

Groups of 40 male and 40 female CD rats were fed powdered rodent diet containing 25% (w/w) of either non-irradiated, irradiated or fumigated cocoa beans. The diets were supplemented with certain essential dietary constituents designed to satisfy normal nutritional requirements. An additional 40 male and 40 female rats received basal rodent diet alone (ground) and acted as an untreated control. After 70 days of treatment, 15 male and 15 female rats from each group were used to assess reproductive function of the F 0 animals and growth and development of the F 1 offspring up to weaning; the remaining animals were killed after 91 days of treatment. (orig.)

Effect of gamma irradiation on nutrient digestibility in SPF mini-pig

Energy Technology Data Exchange (ETDEWEB)

Lee, Jun-Yeob [College of Animal Life Sciences , Kangwon National University, 192-1 Kangwon Avenue 1, Chuncheon, Gangwon-do 200-701 (Korea, Republic of); Cho, Sung-Back [Swine Science Division, National Institute of Animal Science, Cheonan, Chungcheongnam-do 330-801 (Korea, Republic of); Kim, Yoo-Yong [College of Agriculture and Life Science, Seoul National University, Gwanak-gu, Seoul 151-742 (Korea, Republic of); Ohh, Sang-Jip, E-mail: sjohh@kangwon.ac.k [College of Animal Life Sciences , Kangwon National University, 192-1 Kangwon Avenue 1, Chuncheon, Gangwon-do 200-701 (Korea, Republic of)

2011-01-15

This study was carried out to evaluate the effect of gamma irradiation on nutrient digestibility of either soy-based or milk-based diet for specific pathogen-free (SPF) mini-pigs. Gamma irradiation of the diets was done at dosage of 10 kGy with {sup 60}Co whereas autoclaving was executed at 121 {sup o}C for 20 min. Apparent crude protein digestibilities of gamma irradiated diets were higher (p<0.05) than those of autoclaved diets regardless of diet type. Digestibilities of dry matter, gross energy and total carbohydrate in the irradiated diet were higher than those of the autoclaved diet. From the results of nutrient digestibility of mini-pig diets in this study, 10 kGy gamma radiation was suggested as a convenient diet radicidation method that can minimize the decrease in nutrient digestibility on feeding to SPF mini-pigs.

Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects.

Science.gov (United States)

Van Hecke, Thomas; Jakobsen, Louise M A; Vossen, Els; Guéraud, Françoise; De Vos, Filip; Pierre, Fabrice; Bertram, Hanne C S; De Smet, Stefaan

2016-09-14

A high consumption of red and/or processed meat is associated with a higher risk to develop several chronic diseases in which oxidative stress, trimethylamine-N-oxide (TMAO) and/or inflammation are involved. We aimed to elucidate the effect of white (chicken) vs. red (beef) meat consumption in a low vs. high dietary fat context (2 × 2 factorial design) on oxidative stress, TMAO and inflammation in Sprague-Dawley rats. Higher malondialdehyde (MDA) concentrations were found in gastrointestinal contents (up to 96% higher) and colonic tissues (+8.8%) of rats fed the beef diets (all P stress, TMAO formation and inflammation, depending on the dietary fat content and composition.

Influence of the irradiated diet on the longevity and reproduction of Cyric cephalonic a (Stain ton, 1865) (Lepidoptera: parlayed)

International Nuclear Information System (INIS)

Rodrigues, Graziela dos Santos

1999-01-01

The present work aims to irradiate diets with multiple doses, as recommended by the Decree DINAL n.o 09 of 08/03/1985 to disinfestation of insects, which means, the dose of 1,0 kGy and observes the longevity and reproduction of C. cephalonica (Staint., 1865) (Lepidoptera : Pyralidae)

MOET Utility in Beef Production Strategies

Directory of Open Access Journals (Sweden)

Marcel Theodor Paraschivescu

2012-10-01

Full Text Available The paper presents the reason of beef production for human food security and the necessity of special dairy and beefbreeds in order to balance the milk and the meat production in cattle farming. That is a difficult target for manycountries since they don’t dispose of large natural pastures to extensively feed the beef cattle herds. At the same timemany European countries breed only dual purpose cattle breeds. So the idea of intensive farming with beef breeds orcrosses is developed. To speed up this kind of programs Open MOET (Multiple Ovulation Embryo Transfer Farmtechnology is proposed and it is completed with the needed facilities for production and preservation of embryos.Concerning the MOET Farm which confers directly pure bred beef calves, emphases is put on veterinary quarantineand heifer receptors conditioning. Concerning embryo conservation the direct transfer (DT technique isrecommended. Modalities of integrating dairy farms and beef cattle farms are finally discussed as recommendedstrategy for Romanian Agriculture.

European consumers' acceptance of beef processing technologies

DEFF Research Database (Denmark)

de Barcellos, Marcia Dutra; Kügler, Jens Oliver; Grunert, Klaus G.

2010-01-01

The use of new technologies in beef production chains may affect consumers' opinion of meat products. A qualitative study was performed to investigate consumers' acceptance of seven beef processing technologies: marinating by injection aiming for increased 1) healthiness; 2) safety; and 3) eating...... adults (19-60 years old) participated in eight focus groups in Spain, France, Germany and the UK. Results suggested a relationship between acceptance of new beef products, technology familiarity and perceived risks related to its application. Excessive manipulation and fear of moving away from 'natural......' beef were considered negative outcomes of technological innovations. Beef processing technologies were predominantly perceived as valuable options for convenience shoppers and less demanding consumers. Overall, respondents supported the development of 'non-invasive' technologies that were able...

ESR identification of irradiated foodstuffs

International Nuclear Information System (INIS)

Raffi, J.

1993-01-01

The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is first described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories. Qualitative identification of irradiated beef bones, dried grapes and papaya is very easy. Kinetical studies are necessary in case of fish species. Further researches are required in case of pistachio-nuts. Although all laboratories could distinguish between the two dose ranges used in case of meat bones (i.e. 1-3 and 7-10 kGy), there is an overlap of the results from the different laboratories. 2 tabs., 3 figs

Protein leverage effects of beef protein on energy intake in humans.

Science.gov (United States)

Martens, Eveline A; Tan, Sze-Yen; Dunlop, Mandy V; Mattes, Richard D; Westerterp-Plantenga, Margriet S

2014-06-01

The protein leverage hypothesis requires specific evidence that protein intake is regulated more strongly than energy intake. The objective was to determine ad libitum energy intake, body weight changes, appetite profile, and nitrogen balance in response to 3 diets with different protein-to-carbohydrate + fat ratios over 12 consecutive days, with beef as a source of protein. A 3-arm, 12-d randomized crossover study was performed in 30 men and 28 women [mean ± SD age: 33 ± 16 y; body mass index (in kg/m²): 24.4 ± 4.0] with the use of diets containing 5%, 15%, and 30% of energy (En%) from protein, predominantly from beef. Energy intake was significantly lower in the 30En%-protein condition (8.73 ± 1.93 MJ/d) than in the 5En%-protein (9.48 ± 1.67 MJ/d) and 15En%-protein (9.30 ± 1.62 MJ/d) conditions (P = 0.001), stemming largely from lower energy intake during meals (P = 0.001). Hunger (P = 0.001) and desire to eat (P = 0.001) ratings were higher and fullness ratings were lower (P = 0.001) in the 5En%-protein condition than in the 15En%-protein and 30En%-protein conditions. Nitrogen excretion was lower in the 5En%-protein condition (4.7 ± 1.5 g/24 h; P = 0.001) and was higher in the 30En%-protein condition (15.3 ± 8.7 g/24 h; P = 0.001) compared with the 15En%-protein condition (10.0 ± 5.2 g/24 h). Nitrogen balance was maintained in the 5En%-protein condition and was positive in the 15En%- and 30En%-protein conditions (P = 0.001). Complete protein leverage did not occur because subjects did not consume to a common protein amount at the expense of energy balance. Individuals did underconsume relative to energy requirements from high-protein diets. The lack of support for protein leverage effects on a low-protein diet may stem from the fact that protein intake was sufficient to maintain nitrogen balance over the 12-d trial. © 2014 American Society for Nutrition.

Phenotypic relationships among methane production traits assessed under ad libitum feeding of beef cattle.

Science.gov (United States)

Bird-Gardiner, T; Arthur, P F; Barchia, I M; Donoghue, K A; Herd, R M

2017-10-01

Angus cattle from 2 beef cattle projects in which daily methane production (MPR) was measured were used in this study to examine the nature of the relationships among BW, DMI, and methane traits of beef cattle fed ad libitum on a roughage diet or a grain-based feedlot diet. In both projects methane was measured using the GreenFeed Emission Monitoring system, which provides multiple short-term breath measures of methane production. The data used for this study were from 119 Angus heifers over 15 d on a roughage diet and 326 Angus steers over 70 d on a feedlot diet. Mean (±SD) age, BW, and DMI were 372 ± 28 d, 355 ± 37 kg, and 8.1 ± 1.3 kg/d for the heifers and 554 ± 86 d, 577 ± 69 kg, and 13.3 ± 2.0 kg/d for the steers, respectively. The corresponding mean MPR was 212 g/d for heifers and 203 g/d for steers. Additional traits studied included methane yield (MY; MPR/DMI), methane intensity (MPR/BW), and 3 forms of residual methane production (RMP), which is a measure of actual minus predicted MPR. For RMP, RMP, and RMP predicted MPR were obtained by regression of MPR on BW, on DMI, and on both DMI and BW, respectively. The 2 data sets were analyzed separately using the same statistical procedures. For both feed types the relationships between MPR and DMI and between MPR and BW were both positive and linear. The correlation between MPR and DMI was similar to that between MPR and BW, although the correlations were stronger for the roughage diet ( = 0.75 for MPR vs. DMI; = 0.74 for MPR vs. BW) than the grain-based diet ( = 0.62 for MPR vs. DMI; = 0.66 for MPR vs. BW). The correlation between MY and DMI was negative and moderate for the roughage ( = -0.68) and grain-based ( = -0.59) diets, a finding that is different from the nonsignificant correlations reported in studies of cattle on a restricted roughage diet. The 3 RMP traits were strongly correlated ( values from 0.76 to 0.99) with each other for both the roughage and the grain-based diets, which indicates

Effects of gamma-irradiation on meat proteins

International Nuclear Information System (INIS)

Yook, H.S.; Kim, M.R.; Kim, J.O.; Lim, S.I.; Byun, M.W.

1998-01-01

The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats

Effects of weaning age and diet on growth and carcass characteristics in steers.

Science.gov (United States)

Fluharty, F L; Loerch, S C; Turner, T B; Moeller, S J; Lowe, G D

2000-07-01

Two experiments were conducted to determine the effects of diet on growth of steers weaned at approximately 100 vs 205 d of age. In Exp. 1, a 2 x 2 x 2 factorial experiment was conducted using 78 Angus crossbred cow-calf pairs. The factors examined were age at weaning (early, at 103+/-3 d [EW] vs normal, at 203+/-3 d [NW]), feeding strategy (ad libitum vs postweaning programmed intake), and dietary CP concentration (100 vs 120% of NRC [1984] recommended levels). Early-weaned calves had a greater (P feed for ad libitum consumption reached market weight at 394 d, compared with 409 d for programmed-intake steers (P creep feed, or weaned at 210+/-3 d with access to creep feed for 60 d prior to weaning. Early-weaned calves were heavier (P .10) in longissimus muscle area compared to EW calves fed a 60% concentrate diet. At slaughter, 80 to 100% of steers on all treatments graded low Choice or higher. Feeding high-concentrate diets to EW beef calves accelerated growth rate and fat deposition early in the feeding period and may be a way to provide young cattle for a high-quality beef market.

Impact of product familiarity on beef quality perception

DEFF Research Database (Denmark)

Banovic, Marija; Fontes, Magda Aguiar; Barreira, Maria Madalena

2012-01-01

This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High-familiarity consumers tend to use the color of the meat to assess beef quality......, whereas low-familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high-familiarity consumers’ ability to form quality expectations that are predictive of their quality experience is no better...

Effects of feeding condensed distillers solubles and crude glycerin alone or in combination on finishing beef cattle performance, carcass characteristics, and in vitro fermentation.

Science.gov (United States)

Two experiments were conducted to evaluate the effects of feeding condensed distillers solubles (DS) and crude glycerin alone or in combination on performance of finishing beef cattle and in vitro fermentation. In both experiments, dietary treatments consisted of a steam flaked corn (SFC) based diet...

Wholesomeness studies of irradiated salted and dried mackerel, using rats. Part of a coordinated programme on the wholesomeness of the process of food irradiation

International Nuclear Information System (INIS)

Anukarahanonta, T.

1978-04-01

Chronic toxicity of irradiated salted and dried mackerel was evaluated by multi-generation rat feeding studies. Salted and dried mackerel samples were irradiated with 200krad, ground and mixed with a standard laboratory animal diet at 28% w/w. Wistar strain rats were used in the experiment and were divided into 3 groups and fed their respective diets, i.e. stock ration, diet containing 28% of non-irradiated salted and dried mackerel and diet containing 28% of irradiated salted and dried mackerel. The test was carried out for 3 generations. The results revealed no significant difference that would impose a hazard attributable to consumption of irradiated salted and dried mackerel with respect to longevity, carcinogenicity, teratogenicity, dominant lethal, reproductive function and biophysiological function in animals tested

Effects of irradiation on the survival of bacterial contaminants in food

Directory of Open Access Journals (Sweden)

Lily Natalia

2016-01-01

Full Text Available The primary concern about microbial safety of irradiated food is the survival of pathogenic spore forming bacteria. Clostridium sporogenes was selected as the spore forming test organism for conducting inoculated pack studies for its similarities to the most toxigenic Cl. botulinum, in radiation resistance. Minimum radiation dose applied (45 kGy under cryogenic condition, in -790C was determined to eliminate Cl. sporogenes spores and other bacterial contaminants in different kind of Indonesian chicken and beef dishes. In separate studies, irradiation doses of 3 – 7 kGy at cryogenic condition was used to improve the microbiological safety of a number chilled prepared meals. The dishes or ready to eat foods were packaged in air impermeable pouches. Irradiation process was carried out after inoculation on chicken and beef dishes with certain amounts of Cl. sporogenes spores. The evaluation of colony count differences between the irradiated and unirradiated foods revealed the effect of radiation on the survival of bacterial spores or other bacterial contaminants. It was demonstrated that a minimum dose of 45 kGy under cryogenic condition eliminated the spore of Cl. sporogenes, Bacillus spp and Staphylococcus spp. Irradiation at doses 5-7 kGy significantly reduced some potential pathogenic microorganisms in samples without affecting quality up to 3 months of storage at the refrigeration temperature.

Application of fecal near-infrared spectroscopy and nutritional balance software to monitor diet quality and body condition in beef cows grazing Arizona rangeland.

Science.gov (United States)

Tolleson, D R; Schafer, D W

2014-01-01

evaluation 2, differences in observed versus projected BCS were not different (P > 0.1) between breed types but these values ranged from 0.00 to 0.46 in Hereford and 0.00 to 0.67 in CGC. In evaluation 3, the range of differences between observed and projected BCS was 0.04 to 0.28. The greatest difference in projected versus observed BCS occurred during periods of lowest diet quality. Body condition was predicted accurately enough to be useful in monitoring the nutrition of range beef cows under the conditions of this study.

Beef Cattle: Selection and Evaluation.

Science.gov (United States)

Clemson Univ., SC. Vocational Education Media Center.

Designed for secondary vocational agriculture students, this text provides an overview of selecting and evaluating beef cattle in Future Farmers of America livestock judging events. The first of four major sections addresses topics such as the ideal beef animal, selecting steers, selecting breeding animals, studying the animal systematically, and…

Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers;Efeito da radiacao ionizante sobre a oxidacao do colesterol em hamburgueres de frango e bovino congelados

Energy Technology Data Exchange (ETDEWEB)

Moura, Andrea Figueiredo Procopio de

2004-07-01

Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

Development of food irradiation in Japan and future subjects

International Nuclear Information System (INIS)

Ito, Hitoshi

2003-01-01

The study of food irradiation in Japan begun in 1955. The national project investigated the irradiation technologies and the irradiation effects on seven foods such as potato, rice, wheat, wiener wheat, orange and processed marine products. Only irradiation technique of potato has been made practical use since 1974. After this project, some researches on food irradiation were reported. For examples, the radiation sterilization of feed, spice, grapefruit, frozen shrimp, cock and beef. Some databases of irradiated foods are opened. The biological and radiochemical effects of gamma ray, X-ray and electron ray on food has not been observed. New aspects of irradiation, the measures for food poisoning, food safety and sanitary, has a great deal of public attention. In order to prepare the distribution of irradiated food in the world, we should develop a detection method, prevention technology of bad-tasting, quarantine treatment technology and control technology of irradiation process. History of food irradiation in Japan and future subjects are explained. (S.Y.)

Effects of dietary beef tallow and soy oil on glucose and cholesterol homeostasis in normal and diabetic pigs

International Nuclear Information System (INIS)

Woollett, L.A.

1987-01-01

Toe valuate whether dietary fats of different degrees of unsaturation alter glucose and very low density lipoprotein-cholesterol (VLDL-CH) homeostasis, normal and alloxan-diabetic pigs were fed diets containing either beef tallow or soy oil as the primary source of fat for 6 weeks. After intra-arterial and oral doses of glucose, pigs fed soy oil had similar glucose and greater insulin concentrations in plasma when compared with pigs fed beef tallow. Beef tallow-fed pigs additionally were 40% more glucose effective than were soy oil-fed pigs. Disappearance of injected autologous 14 C-VLDL-CH was analyzed in pigs using a two-pool model. Diabetes resulted in a twofold increase in half-lives and a 60-fold increase in pool sizes of the primary and secondary components of VLDL-CH disappearance when compared with those of normal pigs. In normal pigs, feeding beef tallow resulted in longer half-lives of both components of VLDL-CH disappearance and no effect in pool size of both components of VLDL-CH disappearance than did feeding soy oil. In comparison, diabetic pigs fed beef tallow had a similar half-life of the primary component, a twofold shorter half-life of the secondary component, and threefold larger pool size of the primary component, and a similar pool size of the secondary component of VLDL-CH disappearance than did diabetic pigs fed soy oil. Thus, dietary fat seems to play an important role in regulation of glucose and VLDL-CH homeostasis in normal and diabetic animals

Fatty acid composition of beef steers as affected by diet and fat depot

African Journals Online (AJOL)

Subcutaneous and perirenal fatty acid (FA) profiles were compared in steers fed a control diet (70 : 30 red clover silage (RC) : barley concentrate), a diet with sunflower seed (SS) substituted for barley, and diets with 15% or 30% wheat dried distillers' grain with solubles (DDGS-15 and DDGS-30) substituted for RC and SS.

Catalytic and physical properties of γ-irradiated catalase in dilute solution

International Nuclear Information System (INIS)

Gasyna, Z.; Bachman, S.

1974-01-01

The catalytic and physical properties of irradiated beef liver catalase have been studied. Modification of the enzyme by γ-rays brings about its reducibility by dithionite. The decrease of the catalytic activity is found to correspond to the decrease in the content of nonreducible catalase. Microaggregates of catalase molecules induced by irradiation have been fractionated. The results lead to the conclusion that aggregates are composed of active and modified catalase monomers. (author)

Inclusion of sunflower seed and wheat dried distillers' grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles.

Science.gov (United States)

Mapiye, C; Aalhus, J L; Turner, T D; Vahmani, P; Baron, V S; McAllister, T A; Block, H C; Uttaro, B; Dugan, M E R

2014-12-01

The current study compared beef production, quality and fatty acid (FA) profiles of yearling steers fed a control diet containing 70 : 30 red clover silage (RCS) : barley-based concentrate, a diet containing 11% sunflower seed (SS) substituted for barley, and diets containing SS with 15% or 30% wheat dried distillers' grain with solubles (DDGS). Additions of DDGS were balanced by reductions in RCS and SS to maintain crude fat levels in diets. A total of two pens of eight animals were fed per diet for an average period of 208 days. Relative to the control diet, feeding the SS diet increased (Pproducts (i.e. atypical dienes) with the first double bond at carbon 8 or 9 from the carboxyl end, conjugated linoleic acid isomers with the first double bond from carbon 7 to 10 from the carboxyl end, t-18:1 isomers, and reduced (Pmeat tenderness. However, in general feeding DGGS-15 or DDGS-30 diets did not change FA proportions relative to feeding the SS diet. Overall, adding SS to a RCS-based diet enhanced muscle proportions of 18:2n-6 biohydrogenation products, and further substitutions of DDGS in the diet improved beef production, and quality while maintaining proportions of potentially functional bioactive FA including vaccenic and rumenic acids.

IMPACT OF EXPORTS ON THE U.S. BEEF INDUSTRY

OpenAIRE

Van Eenoo, Edward, Jr.; Peterson, Everett B.; Purcell, Wayne D.

2000-01-01

Policy and programmatic decisions dealing with beef exports require good information as to the impact of exports on the domestic beef industry. This paper utilizes a partial equilibrium model of the world beef market to assess the impacts on the U.S. beef sector of increases in real income in major beef importing countries, the impacts of changes in the prices of pork and poultry products, and the impacts of changes in the price of feedgrains. A one percent increase in real GDP in Canada, Jap...

Where's the beef? An update on meat irradiation in the USA

International Nuclear Information System (INIS)

Adams, Patterson

2000-01-01

Since the US Food and Drug Administration (FDA) approved irradiation of red meats in December 1997, the irradiation industry has been focused on this potential new utilization of our technology. In February 1999, the United States Department of Agricultural (USDA) finally issued a proposed rule, which will allow processors to begin irradiating red meats for human consumption. This presentation provides a brief update of the rules, regulations and prospects for this promising application. (author)

Effect of Dietary Supplementation by Irradiated Full-Fat Rapeseed on Biochemical Changes in Rats

International Nuclear Information System (INIS)

Farga, D. M. H.; El-Shennawy, H. M.; Soliman, N.A.

2000-01-01

Supplementation of 230 gk 1 of raw and irradiated full-fat rapeseed at 20 kGy in the food of male albino rats for ten weeks of age, caused significantly lower total plasma protein concentration as compared with those fed control diet, heated seeds and seeds irradiated at 50 and 70 kGy diets. On the other hand, the highest total plasma protein value was obtained from the control group flowed in descending order by heated and seeds irradiated at 70 kGy, and 50 kGy. Plasma albumin decreased significantly in rats fed either raw or rapeseed irradiated at 20 and 50 kGy as compared with rats fed control diet, heated or irradiated rapeseed at 70 kGy diets. The same result was observed with plasma globulin and A/G ratio. Supplementing the diet of rats with raw and irradiated rapeseed at 20 and 50 kGy caused significantly higher plasma transaminases activities (GOT and GPT) as compared with those fed control diet, heated or rapeseed irradiated at 70 kGy. However, rats fed raw and rapeseed irradiated at 20 kGy caused a significant increase in alkaline phosphatase as compared with those fed control diet, heated or irradiated seeds at 50 or 70 kGy diets. Moreover, there was no significant discrepancy between groups fed heated seed and seeds irradiated at 50 or 70 kGy as compared with those fed control diets. Level of plasma creatinine was significantly higher in groups of rats fed row and irradiated seeds at 20 kGy as compared with those fed heat processed and irradiated seeds at 50 kGy and 70 kGy and control diets. The results confirm that the applied radiation doses are insufficient enough to bring a complete detoxification of processed seeds. Increasing the applied radiation doses might be be beneficial in this respect

The North Dakota Beef Industry Survey: Implications for Extension

Science.gov (United States)

Dahlen, Carl R.; Hadrich, Joleen C.; Lardy, Gregory P.

2014-01-01

A portion of the North Dakota Beef Industry Survey was developed to determine how educational programs can evolve to meet future needs of North Dakota beef producers. Of the 2,500 surveys mailed out to beef producers, 527 responses were completed and returned. Results highlight the level of education of North Dakota beef producers, anticipated use…

The beef market in the European Union

DEFF Research Database (Denmark)

Nielsen, Niels Asger

small with the largest slaughtering company slaughtering only 3% of the total. 9. Relations between industry (slaughterhouses) and farmers tend to be much looser in the beef market than it is in other agricultural markets, eg the milk market. Cattle markets are still quite important although the share......'s share of total meat consumption 3. As a consequence of the consumers' demand for convenient shopping, butcher's share of total beef sales is rapidly decreasing in Europe. 4. Changes in meat consumption have traditionally been explained by relative price and per capita income, but these economic demand...... analyses can explain a rapidly decreasing share of the variation in beef consumption. 5. Studies show that beef consumption tends to increase with age; the heavy users are found among middle-aged men. Beef consumption also increases with income and social class. 6. The most important user-oriented quality...

Detection of irradiated frozen foods

International Nuclear Information System (INIS)

Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

1998-01-01

We tried to detect whether foods were irradiated or not by the o-tyrosine method and the mtDNA method. The o-tyrosine method was applied to four kinds of meat (beef, pork, chicken and tuna). The results showed the linear relation between amount of o-tyrosine and dose (0-10 kGy). However, small amount of o-tyrosine were produced in some cases which application of the method summed to be very difficult because small difference between irradiated foods and untreated foods. Possibility of mtDNA method was investigated. Work and time for separation of mitochondria and extraction of DNA were reduced by a protease-solid phase extraction method. By PCR method, accurate mtDNA could be detected from very small amount of DNA. The irradiation effect is able to detect from 50 Gy. (S.Y.)

Effectiveness of Gamma Irradiated Chitosan for Fresh Meat Preservation

International Nuclear Information System (INIS)

Zahran, D.A.

2015-01-01

Chitosan is a food preservative of natural origin that has drawn the attention of scientists working in the field of radiation processing and natural polymer products development. The effectiveness of 1% chitosan (CS) and chitosan oligosaccharides (COS) (chitosan subjected to γ irradiation, 50 or 100 kGy) dipping to preserve fresh beef slices during refrigerated storage was investigated. The microbiological quality, lipid and color stability were evaluated. The results revealed that dipping in 1% CS, COS 50 and COS 100 significantly (Ρ< 0.05) improved the microbiological quality and reduced lipid oxidation in beef samples compared to the control samples. On day 7, control samples were considered rejected from the microbiological and lipid oxidation point of view. Dipping in 1% COS 100 significantly (p< 0.05) influenced color properties compared with the other groups. It could be concluded that dipping in 1% COS improved quality parameters of fresh beef and could be used in preservation.

Effect of Propionibacterium acidipropionici P169 on the rumen and faecal microbiota of beef cattle fed a maize-based finishing diet.

Science.gov (United States)

Azad, E; Narvaez, N; Derakhshani, H; Allazeh, A Y; Wang, Y; McAllister, T A; Khafipour, E

2017-10-13

Direct fed microbial supplementation with lactic acid utilising bacteria (i.e. Propionibacterium acidipropionici P169) has been shown to alleviate the severity of subacute ruminal acidosis in high-grain fed beef cattle. This study was carried out to explore the impact of P169 supplementation on modulating rumen and hindgut microbiota of high-grain fed steers. Seven ruminally-canulated high-grain fed steers were randomly assigned to two treatment groups: control diet (n=3) and the same diet supplemented with P169 added at a rate of 1×10 11 cfu/head/d (n=4). Samples were collected every 28 days for a 101 d period (5 time points) and subjected to qPCR quantification of P169 and high-throughput sequencing of bacterial V4 16S rRNA genes. Ruminal abundance of P169 was maintained at elevated levels (P=0.03) both in liquid and solid fractions post supplementation. Concomitant with decreased proportion of amylolytic (such as Prevotella) and key lactate-utilisers (such as Veillonellaceae and Megasphaera), the proportions of cellulolytic bacterial lineages (such as Ruminococcaceae, Lachnospiraceae, Clostridiaceae, and Christensenellaceae) were enriched in the rumen microbiota of P169-supplemented steers. These, coupled with elevated molar proportions of branched-chain fatty acids and increased concentration of ammonia in the rumen content of P169-supplemented steers, indicated an improved state of fibrolytic and proteolytic activity in response to P169 supplementation. Further, exploring the hindgut microbiota of P169-supplemented steers revealed enrichment of major amylolytic bacterial lineages, such as Prevotella, Blautia, and Succinivibrionaceae, which might be indicative of an increased availability of carbohydrates in the hindgut ecosystem following P169 supplementation. Collectively, the present study provides insights into the microbiota dynamics that underlie the P169-associated shifts in the rumen fermentation profile of high-grain fed steers.

EVALUATION OF SIMBIOTIC PROBISYN BEEF CATTLE® USE IN ANGUS STEERS - USA

Directory of Open Access Journals (Sweden)

A. Zuanazzi

2017-10-01

Full Text Available The present study has the aim to evaluate different parameters of the symbiotic Probisyn Beef Cattle® adding in the diet of confined Angus animals. The experiment was conducted in a feedlot in the state of Oklahoma. The animals were divided into two lots containing 98 animals each. Both lots were fed the same diet and the ration fed to Lot Probisyn® was supplemented with the symbiotic. Since the symbiotic improves the bioavailability of nutrients, there was a reduction in feed intake and dry matter by animals in the consignment Probisyn®. When assessing the quality standards of the carcass, the lot Probisyn® had better features compared to the control group. This improvement represents an award in the cost of the lots. Thus, the lot Probisyn® showed positive characteristics such as decreased feed intake and improves meat quality, factors that interfere with significant market in american livestock

Effect of Spices Mixture and Gamma Irradiation on Sausage Quality

International Nuclear Information System (INIS)

Anwar, M.M.; Sallam, E.M.

2015-01-01

This investigation was carried out to study the effect of spices mixture on reducing the oxidation of fat and to improve the quality and organoleptic characteristics as well as extension of shelf-life of beef sausage. Beef sausages were mixed with three different levels (0.5%, 1.5% and 2.5%) of spices mixture (cardamom, clove, cubeb, laurel leaves, cinnamon, black pepper, rosemary, parpicu, fennel and coriander). The sausages were packed in polyethylene bags and irradiated at 2.5, 5 and 7.5 kGy then stored at 5±1°C for 48 days. Microbiological, biochemical and physical analyses as well as organoleptic evaluation were carried out. Results indicated that increasing the spices level decreased the total bacterial count (TBC), molds, yeasts and psychrophilic bacteria (PB) while total volatile nitrogen (TVN), thiobarbituric acid (TBA), peroxide value (PV) and acid value (AV) were increased in treated samples (1.5% and 2.5%) as compared to control (0.5%). On the other hand, the spices decreased TVN, TBA, PV and AV in treated sausages during cold storage while the physical parameters were increased and the best qualities of cold irradiated sausages were observed at the level 2.5% then 1.5% of spices, and the cooking yield and cooking loss and the organoleptic scores (based on over all acceptability) were better than the control sample (0.5%). The results of spices mixture showed that the level 2.5% can reduce oxidation of fat and improve quality and organoleptic characteristics as well as extension of shelf-life of cold irradiated beef sausage stored for 48 days.

VerifEYE: a real-time meat inspection system for the beef processing industry

Science.gov (United States)

Kocak, Donna M.; Caimi, Frank M.; Flick, Rick L.; Elharti, Abdelmoula

2003-02-01

Described is a real-time meat inspection system developed for the beef processing industry by eMerge Interactive. Designed to detect and localize trace amounts of contamination on cattle carcasses in the packing process, the system affords the beef industry an accurate, high speed, passive optical method of inspection. Using a method patented by United States Department of Agriculture and Iowa State University, the system takes advantage of fluorescing chlorophyll found in the animal's diet and therefore the digestive track to allow detection and imaging of contaminated areas that may harbor potentially dangerous microbial pathogens. Featuring real-time image processing and documentation of performance, the system can be easily integrated into a processing facility's Hazard Analysis and Critical Control Point quality assurance program. This paper describes the VerifEYE carcass inspection and removal verification system. Results indicating the feasibility of the method, as well as field data collected using a prototype system during four university trials conducted in 2001 are presented. Two successful demonstrations using the prototype system were held at a major U.S. meat processing facility in early 2002.

Salmonella in beef and produce from honduras.

Science.gov (United States)

Maradiaga, Martha; Miller, Mark F; Thompson, Leslie; Pond, Ansen; Gragg, Sara E; Echeverry, Alejandro; Garcia, Lyda G; Loneragan, Guy H; Brashears, Mindy M

2015-03-01

Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs. Retail produce samples (cantaloupes, cilantro, cucumbers, leafy greens, peppers, and tomatoes; n = 573) were purchased in three major cities of Honduras, and retail whole-muscle beef (n = 555) samples were also purchased in four major cities. Additionally, both hide and beef carcass (n = 141) samples were collected from two Honduran abattoirs. Whole-muscle beef samples were obtained using a sponge hydrated with buffered peptone water, and 10 ml of the buffered peptone water rinsate of each produce sample was collected with a dry sponge and placed in a bag to be transported back to the United States. Salmonella was detected using a commercially available, closeplatform PCR system, and positive samples were subjected to culture on selective media to obtain isolates. Overall, the prevalence of Salmonella-positive samples, based on PCR detection in Honduras (n = 555) retail beef was 10.1% (95% confidence interval = 7.8, 12.9), whereas 7.8% (n = 141) of beef carcass and hides samples were positive in both beef plants. The overall Salmonella prevalence for all produce samples (n = 573) collected was 2.1% (95% confidence interval = 1.2, 3.6). The most common serotypes identified in Honduras were Salmonella Typhimurium followed by Derby. These results provide an indication of Salmonella contamination of beef and produce in Honduras. Developing a Salmonella baseline for Latin America through an initial investigation like the one presented here contributes to a broader global understanding of the potential exposure through food, thus providing insight into the needs for control strategies.

Antimicrobial resistance issues in beef production

Science.gov (United States)

Antimicrobial resistance threats to human health as identified have been recognized as a critical global public health concern. Linkage of some threats to beef production is discussed. The relevance to beef production of recent government actions will be examined. Prominent antimicrobial resistance ...

Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef.

Science.gov (United States)

Juneja, V K; Klein, P G; Marmer, B S

1998-04-01

Duplicate beef gravy or ground beef samples inoculated with a suspension of a four-strain cocktail of Escherichia coli O157:H7 were subjected to sublethal heating at 46 degrees C for 15-30 min, and then heated to a final internal temperature of 60 degrees C. Survivor curves were fitted using a linear model that incorporated a lag period (TL), and D-values and 'time to a 4D inactivation' (T4D) were calculated. Heat-shocking allowed the organism to survive longer than non-heat-shocked cells; the T4D values at 60 degrees C increased 1.56- and 1.50-fold in beef gravy and ground beef, respectively. In ground beef stored at 4 degrees C, thermotolerance was lost after storage for 14 h. However, heat-shocked cells appeared to maintain their thermotolerance for at least 24 h in ground beef held to 15 or 28 degrees C. A 25 min heat shock at 46 degrees C in beef gravy resulted in an increase in the levels of two proteins with apparent molecular masses of 60 and 69 kDa. These two proteins were shown to be immunologically related to GroEL and DnaK, respectively. Increased heat resistance due to heat shock must be considered while designing thermal processes to assure the microbiological safety of thermally processed foods.

Slow-release urea in supplement fed to beef steers

Directory of Open Access Journals (Sweden)

Ana Paula Gonçalves

2015-02-01

Full Text Available Replacing regular urea (RU by slow-release urea (SRU at two levels of non-protein nitrogen (NPN in concentrate, offered with low-quality roughage, was evaluated in beef steers on dry matter intake (DMI, ruminal fermentation parameters, plasma urea nitrogen (PUN, total tract apparent digestibility of diets and in situ degradability of nitrogen sources. Eight ruminally cannulated steers were allocated into two 4x4 Latin squares, totalizing four treatments: 40 NPN/0 SRU: 40% of concentrate crude protein (CP as NPN, resulting from 0% of SRU and 100% of RU; 40 NPN/50 SRU: 40% of concentrate CP as NPN, resulting from 50% of SRU and 50% of RU; 40 NPN/100 SRU: 40% of concentrate CP as NPN, resulting from 100% of SRU and 0% of RU; 80 NPN/100 SRU: 80% of concentrate CP as NPN, resulting from 100% of SRU and 0% of RU. Results showed that partial substitution of regular urea by slow-release urea did not alter dry matter intake, pattern of ruminal fermentation or plasma urea nitrogen concentrations and increased the total tract apparent digestibility of crude protein in steers diets. The increase in non-protein nitrogen content in crude protein of the concentrate could compromise feed intake and the efficiency of nutrient utilization in the steers fed complete diets based on low quality forage.

Beef traders' and consumers' perceptions on the development of a ...

African Journals Online (AJOL)

Beef traders' and consumers' perceptions on the development of a natural pasture-fed beef (NPB) brand by smallholder cattle producers were investigated. In total, 18 meat traders (five abattoirs and 13 beef retailers) and 155 beef consumers were interviewed using structured questionnaires. All meat traders had the ...

The effects of ionizing radiation in the rat's mandibular bone freeding the hypernomic calcium-deficient diet

International Nuclear Information System (INIS)

Hasegawa, Gen; Kurita, Akihiko; Nasu, Masanori; Furumoto, Keiichi

1994-01-01

The mandibles of rats in a group maintained on the Ca-deficient diet for a long period were irradiated with 30 Gy. To study the effects of radiation, serum Ca and inorganic phosphorus levels were determined for 3 weeks, and the data were compared with findings obtained from rats maintained on a standard diet by autoradiography using 45 Ca and microradiography. The serum Ca level tended to decrease with time after irradiation in the irradiated group maintained on the Ca-deficient diet, but there was no significant difference between the group maintained on the Ca-deficient diet and the group maintained on the standard diet. The serum inorganic phosphorus levels were almost constant throughout the observation period in both the non-irradiated and radiated groups regardless of diet. Uptake of 45 Ca was examined by autoradiography. Both the non-irradiated and irradiated groups maintained on the Ca-deficient diet showed intense 45 Ca uptake, there was almost no difference between these groups in photographic density or in weekly changes after irradiation. The microradiographic study of bone trabeculae revealed only slight changes in the bone cortex after irradiation in the group maintained on the standard diet. On day 3 after irradiation both thinning and roughness of the trabeculae were observed in the interradicular septa and incisal inferior margin and on day 7 in cancellous bone. In the groups maintained on the Ca-deficient diet, marked thinning and roughness of the trabeculae were observed mainly in the cancellous bone. (author)

Improvements in Iron Status and Cognitive Function in Young Women Consuming Beef or Non-Beef Lunches

Directory of Open Access Journals (Sweden)

Cynthia Blanton

2013-12-01

Full Text Available Iron status is associated with cognitive performance and intervention trials show that iron supplementation improves mental function in iron-deficient adults. However, no studies have tested the efficacy of naturally iron-rich food in this context. This investigation measured the hematologic and cognitive responses to moderate beef consumption in young women. Participants (n = 43; age 21.1 ± 0.4 years were randomly assigned to a beef or non-beef protein lunch group [3-oz (85 g, 3 times weekly] for 16 weeks. Blood was sampled at baseline, and weeks 8 and 16, and cognitive performance was measured at baseline and week 16. Body iron increased in both lunch groups (p < 0.0001, with greater improvement demonstrated in women with lower baseline body iron (p < 0.0001. Body iron had significant beneficial effects on spatial working memory and planning speed (p < 0.05, and ferritin responders (n = 17 vs. non-responders (n = 26 showed significantly greater improvements in planning speed, spatial working memory strategy, and attention (p < 0.05. Lunch group had neither significant interactions with iron status nor consistent main effects on test performance. These findings support a relationship between iron status and cognition, but do not show a particular benefit of beef over non-beef protein consumption on either measure in young women.

Changes in feed intake, growth, feed efficiency, and body composition of beef cattle fed forage then concentrate diets

Science.gov (United States)

The objective of this experiment was to determine changes in production traits and body composition of beef steers and heifers when fed a forage-based ration followed by a concentrate-based ration. Cattle were progeny of composite breed cows bred to Charolais, Simmental, and Red Angus bulls. Appro...

HEDONIC DEMAND ANALYSIS FOR BEEF IN BENIN METROPOLIS

African Journals Online (AJOL)

BIUAGRIC2

2013-02-11

Feb 11, 2013 ... implicit demand for beef within the framework of a hedonic analysis, and the implicit or shadow price of beef were examined. Primary data ... results of the Hedonic analysis showed that, with an average unit price of N836.57 for beef, a consumer is strongly willing to pay ... method and strategies. Lancaster ...

Elimination of Escherichia coli O157:H7 in meats by gamma irradiation

International Nuclear Information System (INIS)

Thayer, D.W.; Boyd, G.

1993-01-01

Undercooked and raw meat has been linked to outbreaks of hemorrhagic diarrhea due to the presence of Escherichia coli O157:H7; therefore, treatment with ionizing radiation was investigated as a potential method for the elimination of this organism. Response-surface methods were used to study the effects of irradiation dose (0 to 2.0 kGy), temperature (-20 to +20 degrees C), and atmosphere (air and vacuum) on E. coli O157:H7 in mechanically deboned chicken meat. Differences in irradiation dose and temperature significantly affected the results. Ninety percent of the viable E. coli in chicken meat was eliminated by doses of 0.27 kGy at +5 degrees C and 0.42 kGy at -5 degrees C. Small, but significant, differences in radiation resistance by E. coli were found when finely ground lean beef rather than chicken was the substrate. Unlike nonirradiated samples, no measurable verotoxin was found in finely ground lean beef which had been inoculated with 10(4.8) CFU of E. coli O157:H7 per g, irradiated at a minimum dose of 1.5 kGy, and temperature abused at 35 degrees C for 20 h. Irradiation is an effective method to control this food-borne pathogen

Beef flavor: a review from chemistry to consumer.

Science.gov (United States)

Kerth, Chris R; Miller, Rhonda K

2015-11-01

This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM--implant and beta agonist impacts on beef palatability.

Science.gov (United States)

Garmyn, A J; Miller, M F

2014-01-01

The use of anabolic implants has a long-standing place in the cattle feeding industry, due to their positive impact on growth performance and subsequent profitability. However, implants can have adverse effects on carcass quality, shear force, and eating quality depending on the dose and frequency, or what some refer to as the aggressiveness of the implant regimen administered. Within the past decade, a new class of growth promotants, known as β-adrenergic agonists (βAA), has emerged in the beef feeding industry in the United States. Currently, 2 have gained U.S. Food and Drug Administration approval for use in beef finishing diets to improve performance and carcass yields. Much like anabolic implants, these repartitioning agents can have negative effects on Warner-Bratzler shear force (WBSF), but the differences do not necessarily translate directly to consumer responses for palatability and acceptance in some instances, especially when tenderness is managed through proper postmortem aging. As researchers continued to investigate the mechanisms responsible for the impact of βAA, inevitably this led to consideration of the interaction between βAA and anabolic implants. Early work combining zilpaterol hydrochloride (ZH) with anabolic implants improved performance, carcass yield, and meat yield with additive negative effects on WBSF. Similar results were produced when pairing ZH with anabolic steroids equipped with various release patterns. As with any tool, the key to success is proper management. Certain cattle populations may be better suited to receive growth promotants such as implants and βAA, and postmortem management of subprimal cuts becomes vital when producers take more aggressive approaches to improve performance and yield. The objective of this review is to overview research findings related to the impact of growth promotant technologies on beef palatability, focusing specifically on the role of implants and βAA on carcass quality, beef tenderness

Performance and Carcass characteristics of broad breasted bronze toms fed radappertized Diet

International Nuclear Information System (INIS)

Farag, El-Din.M.H.; Mohamed, F.A.

1999-01-01

The effect of irradiated complete diets at dose level of 25 KGy was studied in broad breasted bronze tome evaluating their growing performances as well as characteristics of the carcasses. Two experimental groups received irradiated and non irradiated diets for 18 weeks (from the 5 t h to the 23 r d week of age). Four toms per treatment at the age of 23 weeks were slaughtered and the carcass was dissected. Radappertized diets improved body weight gain, feed consumption and feed conversion and reduced mortality rate. No significant differences were observed between toms fed processed and non processed diets on carcasses components, while the gizzard weight was greater for those fed the processed diets. Dressing and drawn weights in toms fed processed diets were 3% higher than in those fed non processed diets. The results suggest that sterilization of turkeys feed may have a beneficial effect on the body weight and deed conversion of turkeys consuming these diets without harmful effect on the bird

Current situation and future prospects for the Australian beef industry.

Science.gov (United States)

Greenwood, Paul Leo; Ferguson, Drewe M

2018-04-12

Beef production extends over almost half of Australia, with about 47,000 cattle producers that contribute about 20% ($A12.7 billion GVP) of the total value of farm production in Australia. Australia is one of the world's most efficient producers of cattle and was the world's third largest beef exporter in 2016. The Australian beef industry had 25 million head of cattle in 2016-17, with a national beef breeding herd of 11.5 million head. Australian beef production includes pasture based cow-calf systems, a backgrounding or grow-out period on pasture, and feedlot or pasture finishing. Feedlot finishing has assumed more importance in recent years to assure the eating quality of beef entering the relatively small Australian domestic market, and to enhance the supply of higher value beef for export markets. Maintenance of Australia's preferred status as a quality assured supplier of high value beef produced under environmentally sustainable systems from 'disease-free' cattle is of highest importance. Stringent livestock and meat quality regulations and quality assurance systems, and productivity growth and efficiency across the supply chain to ensure price competiveness, are crucial for continued export market growth in the face of increasing competition. Major industry issues, that also represent research, development and adoption priorities and opportunities for the Australian beef industry have been captured within exhaustive strategic planning processes by the red meat and beef industries. At the broadest level, these issues include consumer and industry support, market growth and diversification, supply chain efficiency, productivity and profitability, environmental sustainability, and animal health and welfare. This review provides an overview of the Australian beef industry including current market trends and future prospects, and major issues and opportunities for the continued growth, development and profitability of the industry.

Color changes of vienna sausage by gamma irradiation

International Nuclear Information System (INIS)

Kume, Tamikazu; Aoki, Shohei; Sato, Tomotaro

1978-01-01

Color change of vienna sausage induced by gamma irradiation was investigated. Discoloration of irradiated vienna sausage was evaluated by use of the color difference meter and sensory test. The discoloration by irradiation was influenced by oxygen contents in packing pouches. In the case of commercial vienna sausage, significant difference from unirradiated control by 99% of probability was recognized at the doses of 1.0 Mrad in nitrogen, 0.5 Mrad in air and 0.3 Mrad in oxygen, respectively. The color change of the specially prepared vienna sausage (40% pork, 40% mutton, 20% beef, and no additional preservatives) was less than that of the commercial one. The absorbance at 540 nm of extracts from vienna sausages with 80% acetone decreased with increasing irradiation dose and oxygen content. While, change in absorbance at 340 nm was practically unaffected by the oxygen concentration. These results suggest that the degradation of nitroso-heme complex by irradiation causes mainly the discoloration of vienna sausage. (auth.)

Incorporating reproductive management of beef heifers into a veterinary practice.

Science.gov (United States)

Poock, Scott E; Payne, Craig A

2013-11-01

Veterinarians play an important role in reproductive management of dairy herds across the United States; however, in many cases, their involvement in reproductive management of beef herds has been limited. The reasons for this vary; however, there are ways for veterinarians to become more actively involved in reproductive management of US beef herds. Veterinarians can have an impact on producers' profits by implementing their skills and knowledge to beef heifer development programs. This article provides an overview of the services veterinarians can provide to beef cattle producers that pertain to reproductive management of replacement beef heifers. Published by Elsevier Inc.

Cow biological type affects ground beef colour stability.

Science.gov (United States)

Raines, Christopher R; Hunt, Melvin C; Unruh, John A

2009-12-01

To determine the effects of cow biological type on colour stability of ground beef, M. semimembranosus from beef-type (BSM) and dairy-type (DSM) cows was obtained 5d postmortem. Three blends (100% BSM, 50% BSM+50% DSM, 100% DSM) were adjusted to 90% and 80% lean points using either young beef trim (YBT) or beef cow trim (BCT), then packaged in high oxygen (High-O(2); 80% O(2)) modified atmosphere (MAP). The BSM+YBT patties had the brightest colour initially, but discoloured rapidly. Although DSM+BCT patties had the darkest colour initially, they discoloured least during display. Metmyoglobin reducing ability of ground DSM was up to fivefold greater than ground BSM, and TBARS values of BSM was twofold greater than DSM by the end of display (4d). Though initially darker than beef cow lean, dairy cow lean has a longer display colour life and may be advantageous to retailers using High-O(2) MAP.

Use of gamma radiation to prevent infectivity of meat-borne parasites and effect of irradiation on the biochemical and its properties of meats

International Nuclear Information System (INIS)

Zahran, D.A.H.

2002-01-01

The pre-liminary study performed indicated that the least effective irradiation dose to control the infectivity of Trichinela spirales was 0.2 kGy, by which neither worms nor encysted larvae were found in the laboratory animals on the 3rd, 7th and 21st day post infection. The effect of this effective irradiation dose on the biochemical constituents and acceptability of beef and pork meat was evaluated. The results showed that there was no significant differences in the biochemical constituents and organoleptic properties between unirradiated and irradiated meats. By GC-MS analysis no new fatty acids were found in beef and pork lipids by using 0.2 kGy irradiation dose. By amino acids analysis, 17 amino acids were detected on all unirradiated and irradiated samples. 0.2 kGy irradiation dose almost had no effect on the amino acids profiles. However, some of the mino acids slightly increased and others slightly decreased. It could be concluded that low irradiation dose used approved to be efficient in controlling infectivity of meat-borne parasites with minimal changes in organoleptic properties and biochemical constitution of meat

Dietary fat sources affect feed intake, digestibility, rumen microbial populations, energy partition and methane emissions in different beef cattle genotypes.

Science.gov (United States)

Kaewpila, C; Sommart, K; Mitsumori, M

2018-03-20

The mitigation of enteric methane emission in beef cattle production is important for reducing feed energy loss and increasing environmental sustainability. The main objective of this study was to evaluate the effect of different oilseeds included in fermented total mixed rations (whole soyabean seed (SBS, control), whole kapok seed (KPS) and cracked oil palm fruit (OPF)) on feed intake, digestibility, rumen microbial populations, energy partition and methane emissions in different cattle genotypes (Charolais crossbred v. Japanese Black crossbred). Three Charolais crossbred and three Japanese Black crossbred bulls were studied in a replicated 3×3 Latin square experimental design; genotypes were analysed in separate squares including three periods of 21 days each and three dietary oilseed treatments fed ad libitum. The cattle were placed in a metabolic cage equipped with a ventilated head box respiration system for evaluating digestibility and energy balance. As compared with Charolais crossbred individuals, Japanese Black crossbred bulls showed consistently lower dry matter intake (15.5%, P0.05) or diet (P>0.05) under the experimental conditions and ranged from 5.8% to 6.0% of gross energy intake. This value is lower than that reported by the Intergovernmental Panel on Climate Change (6.5%) for cattle fed with low-quality crop residues or by-products. Thus, our results imply that the Japanese Black crossbred cattle consume less feed and emits less enteric methane than the Charolais crossbred does, mainly owing to its lower ME requirement for maintenance. The OPF diet could be used to replace SBS for high beef production, although further studies are required to evaluate their application across a wide range of beef production systems.

Optimal Replacement and Management Policies for Beef Cows

OpenAIRE

W. Marshall Frasier; George H. Pfeiffer

1994-01-01

Beef cow replacement studies have not reflected the interaction between herd management and the culling decision. We demonstrate techniques for modeling optimal beef cow replacement intervals and discrete management policies by incorporating the dynamic effects of management on future productivity when biological response is uncertain. Markovian decision analysis is used to identify optimal beef cow management on a ranch typical of the Sandhills region of Nebraska. Issues of breeding season l...

77 FR 12752 - Beef Promotion and Research; Amendment to the Order

Science.gov (United States)

2012-03-02

... possessing the requisite experience, skills and information related to the marketing of beef and beef..., skills and information related to the marketing of beef and beef products, as is intended under the Act... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1260 [Doc. No. AMS-LS-11-0086...

Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins.

Science.gov (United States)

2015-02-01

This study evaluated the influence of the Programmed Nutrition Beef Program and exogenous growth promotants (ExGP) on water holding capacity characteristics of enhanced beef strip loins. Sixty, frozen strip loins, arranged in a 2 × 2 factorial treatment arrangement with dietary program serving as the first factor and use of ExGP as the second factor, were thawed, injected with an enhancement solution, and stored for 7 days. Loins from ExGP cattle possessed the ability to bind more (P water before pumping and bind less (P water after pumping and storage. Loin pH across treatments was similar (P > 0.10) before injection, but increased post-injection and after storage (P 0.10). The Programmed Nutrition Beef Program and use of ExGPs minimally impacted water holding capacity of enhanced frozen/thawed beef strip loins.

Maternal nutrition during pregnancy is associated with differential expression of imprinted genes and DNA methyltranfereases in muscle of beef cattle offspring.

Science.gov (United States)

Wang, X; Lan, X; Radunz, A E; Khatib, H

2015-01-01

Maternal diet during pregnancy is a major determinant of the fetal developmental competence and may induce long-lasting epigenetic changes to the offspring. Imprinted genes have important roles in fetal programming, growth, and development. There are, however, limited data available on the influence of maternal diet on the expression of imprinted genes in beef cattle. Therefore, the objective of this study was to analyze the impact of maternal diet during pregnancy on the expression of 5 imprinted genes and 3 DNA methyltransferase genes in longissimus dorsi muscle from Angus calves. A total of 36 Angus-cross cows were inseminated to a single sire and on Day 135 of gestation they were randomly assigned to either low-starch (haylage) or high-starch (corn silage) diets. Diets were initially formulated to provide isocaloric and isonitrogenous intake. The H19, MEG8, IGF2R, and DNMT3a genes showed differential expression in longissimus dorsi muscle in calves between the diet groups. Given that high-starch diet is a source of energy for muscle growth and feed conversion efficiency in postnatal development, the mechanisms by which this diet affected expression of imprinted genes should be further explored.

Whole body X-irradiation and impact of dietary factors on brain and testes of albino rats

International Nuclear Information System (INIS)

Hasan, S.S.; Chaturvedi, P.K.

1988-01-01

The study was undertaken to investigate the radioprotective effect of protein diet on the irradiated brain and testes. The study indicated that the less availability of protein in the diet caused a marked reduction in the protein and nucleic acid (DNA and RNA) contents of brain after irradiation. Further, the protein deficiency in diet brought about an increased deamination of protein in the brain of irradiated rats. It was noted that in response to irradiation the testes of protein deficient diet fed rats got adversely affected as compared to high protein diet fed animals. This paper gives evidence that feeding of protein enriched diet provides protection against ionizing radiation. (orig.) [de

Performance of Broiler Chicks Fed Irradiated Sorghum Grains

International Nuclear Information System (INIS)

Farag, M.D.D.; Farag, M.F. S. El-D.; Afify, A.S.

2003-01-01

Substitution of yellow corn with raw sorghum grains in chick diets resulted in decreases in live body weight, accumulative feed consumption and efficiency of feed utilization as compared with reference diet. Relative to raw sorghum diet, inclusion of sorghum grains irradiated at 60 and 100 kGy and/or supplemented with PEG in chick diets resulted in increases in accumulative feed consumption an efficiency feed utilization. The study suggested that irradiation treatment up to 100 kGy up grade broiler chicks performance and the combinations between radiation and PEG treatments sustain the effect of each other

Iron utilization and liver mineral concentrations in rats fed safflower oil, flaxseed oil, olive oil, or beef tallow in combination with different concentrations of dietary iron.

Science.gov (United States)

Shotton, Andrea D; Droke, Elizabeth A

2004-03-01

Diets with a higher proportion of polyunsaturated fatty acids (i.e., linoleic acid) have decreased iron absorption and utilization compared with diets containing a higher proportion of the saturated fatty acid stearic acid (e.g., beef tallow). However, less is known regarding the influence of other polyunsaturated or monounsaturated fatty acids, along with higher dietary iron, on iron absorption and utilization. The present study was conducted to compare the effects of dietary fat sources known to vary in (n-3), (n-6), and (n-9) fatty acids on iron utilization and liver mineral concentrations. Male weanling rats were fed a diet containing 10, 35, or 100 microg/g iron in combination with safflower oil, flaxseed oil, olive oil, or beef tallow for 8 wk. Indicators of iron status, iron utilization, and liver iron concentrations were unaffected by an interaction between the fat source and iron concentration. Plasma copper was the only variable affected by an interaction between the fat source and dietary iron. Findings of this study demonstrate that flaxseed oil and olive oil may alter tissue minerals and affect iron utilization. Further studies should be conducted to establish the effect of varying (n-3), (n-6), and (n-9) fatty acids on trace mineral status and iron utilization.

Factors influencing intention to purchase beef in the Irish market.

Science.gov (United States)

McCarthy, M; de Boer, M; O'Reilly, S; Cotter, L

2003-11-01

This paper reports on the findings of a study into consumer perceptions towards beef and the influence of these perceptions on consumption. Fishbein and Ajzen's [Belief, attitude, intention and behaviour. An introduction to theory and research (1995) Reading, MA: Addison-Wesley] Theory of Reasoned Action (TRA) provided a useful framework for this analysis. The influence of attitudes and important others (subjective norm) on intention to consume beef were explored. The findings support the usefulness of this model in understanding behaviour towards beef. In this study both attitude and the subjective norm influenced intention to consume beef, but it was attitude that was of greater importance. Health, eating enjoyment and safety were most important determinants of attitude with price, environment and animal welfare less so. An evaluation of the impact of the introduction of new information which related to one belief (health) was also conducted. Those indicating that they would consider increasing their consumption of beef had a more positive attitude towards beef and had more positive health and eating enjoyment beliefs about beef than the 'no' group who had significantly higher safety concerns.

Frequency of polyploid cells in the bone marrow of rats fed irradiated wheat

International Nuclear Information System (INIS)

George, K.P.; Chaubey, R.C.; Sundaram, K.; Gopal-Ayengar, A.R.

1976-01-01

Diets containing different proportions of non-irradiated or irradiated wheat were fed to Wistar rats for 1 or 6 wk. Cytological analysis of the bone marrow showed no significant difference in the frequency of polyploid cells in the rats fed non-irradiated or irradiated wheat diets, even when the treated wheat was fed to the rats within 24 hr of irradiation. (author)

Effect of Enzyme Supplementation and Irradiation of Barley on Broiler Chicks Performance

International Nuclear Information System (INIS)

Farag, D.H.M.; Abd El-Hakeim, N.F.

1999-01-01

The experiments were conducted to study the influence of irradiation treatment at dose levels of 0.20 and 60 kGy on barley beta-glucan and the effect of enzyme supplementation and irradiation of barley on broiler chicks performance. The amount of total and water-soluble beta-glucan in raw barley was 36 kg -1 , respectively. The effect of irradiation treatment on total beta-glucan was insignificant while the level of soluble beta-glucan was increased with increasing the dose levels of irradiation. The effect of irradiation treatment and enzyme supplementation of barley diets on growth and conversion performance of broiler chicks indicated that birds fed raw barley diet had lower body weight, body weight gain and feed conversion than those fed control diet throughout the experimental period. Irradiation of barley at dose of 20 kGy did not affect the chick performance (feed consumption, weight gain feed-gain ratio) that received the B 20 diet from 7 to 21 days of age, but when bird maintained on B 20 diet from 7 28 days of age, only feed-gain ratio was improved by 14.4%. The results indicate that there was a significant effect of irradiation of barley at 60 kGy (B 60) on feed -gain ratio of chicks when were fed B 60 diet from 7 to 21 days of age. The corresponding improvement in feed-gain ratio was 16.4%. When birds were fed B 60 diet from 7-28 days of age, the improvement in body weight and feed-gain ratio was 25.5 and 19.6%, respectively

Chromosome studies on bone marrow cells of chinese hamsters fed a radiosterilized diet

International Nuclear Information System (INIS)

Renner, H.W.

1977-01-01

Metaphase preparations of chromosomes from bone marrow cells of Chinese hamsters were examined for mutagenic effects following the feeding of a radiosterilized diet. No increase in the incidence of structural chromosomal aberrations was observed. As far as numerical aberrations were concerned, the proportion of cells with polyploidy increased to between 4 to 5 times the control level, irrespective of the moisture content of the diet. This polyploidy effect occurred very early, being detectable within 24 h, if the diet fed had been irradiated with an absorbed dose of 4.5x10 6 rad. The incidence of polyploidy remained below 0.5%, however, nor did it rise with higher radiation doses. When the feeding of the irradiated diet was stopped, the proportion of polyploid cells returned to the control level within a maximum of 6 weeks. If the diet was stored (initially) for 6 weeks following irradiation before being fed to the animals no increase in the number of polyploid cells was noted. These results are not interpreted as a mutagenic effect of the irradiated diet. (author)

Safety evaluation of irradiated foods in China: A condensed report

International Nuclear Information System (INIS)

Yin, D.

1989-01-01

Eight trials, with 439 human volunteers who consumed irradiated foods including rice, potatoes, mushrooms, peanuts, and Chinese sausages, as well as diets composed of multiple irradiated foods (irradiated at dosages of 0.2 to 8 kGy) that accounted for 60-66% of the entire diet, were carried out for 2-3 months according to a unified protocol. No adverse effects on body weight, blood pressure, ECG, hematology, blood enzyme activities, serum lipids or blood or urine 17-hydroxycortisol contents and no chromosomal aberration of peripheral blood lymphocytes were found. It is especially worthwhile to note that there was no change in the polyploidy after consumption of irradiated diets. On the basis of these results and a comprehensive analysis of the physical and chemical characteristics of irradiated foods, temporary hygienic standards for irradiated rice, potatoes, onions, garlic, Chinese sausages, peanuts, and mushrooms were promulgated by the Chinese Ministry of Public Health

Gamma irradiation of meat

International Nuclear Information System (INIS)

Whitburn, K.D.; Hoffman, M.Z.; Taub, I.A.

1982-01-01

In ''A Re-Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin'', J. Food Sci. 46:1814 (1981), authors Whitburn, Hoffman and Taub state that color pigment myoglobin (Mb) undergoes chemical changes during irradiation that cause color changes in meat. They also state that they are in disagreement with Giddings and Markakis, J. Food Sci. 47:361 (1972) in regard to generation of MbO 2 in deaerated solutions, claiming their analysis demonstrates only Mb and Mb(IV) production. Giddings, in a letter, suggests that Whitburn, et al may have used differing systems and approaches which critically changed the radiation chemistry. He also states that radiation sterilization of aerobically packaged meats affects color only slightly. Whitburn, in a reply, shares Dr. Giddings concern for caution in interpretation of results for this system. The compositional changes are dependent on identity of free radicals, dose, O 2 and the time of analysis after irradiation. The quantification of these parameters in pure systems, sarcoplasma extracts and in meat samples should lead to a better understanding of color change mechanisms and how to minimize them

Classification and characterization of Japanese consumers' beef preferences by external preference mapping.

Science.gov (United States)

Sasaki, Keisuke; Ooi, Motoki; Nagura, Naoto; Motoyama, Michiyo; Narita, Takumi; Oe, Mika; Nakajima, Ikuyo; Hagi, Tatsuro; Ojima, Koichi; Kobayashi, Miho; Nomura, Masaru; Muroya, Susumu; Hayashi, Takeshi; Akama, Kyoko; Fujikawa, Akira; Hokiyama, Hironao; Kobayashi, Kuniyuki; Nishimura, Takanori

2017-08-01

Over the past few decades, beef producers in Japan have improved marbling in their beef products. It was recently reported that marbling is not well correlated with palatability as rated by Japanese consumers. This study sought to identify the consumer segments in Japan that prefer sensory characteristics of beef other than high marbling. Three Wagyu beef, one Holstein beef and two lean imported beef longissimus samples were subjected to a descriptive sensory test, physicochemical analysis and a consumer (n = 307) preference test. According to consumer classification and external preference mapping, four consumer segments were identified as 'gradual high-fat likers', 'moderate-fat and distinctive taste likers', 'Wagyu likers' and 'distinctive texture likers'. Although the major trend of Japanese consumers' beef preference was 'marbling liking', 16.9% of the consumers preferred beef samples that had moderate marbling and distinctive taste. The consumers' attitudes expressed in a questionnaire survey were in good agreement with the preference for marbling among the 'moderate-fat and distinctive taste likers'. These results indicate that moderately marbled beef is a potent category in the Japanese beef market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Radioprotective effect of chitosan in sub-lethally X-ray irradiated mice

Energy Technology Data Exchange (ETDEWEB)

Nishimura, Yoshikazu; Ikota, Nobuo; Arima, Hiromi; Watanabe, Yoshito; Yukawa, Masae; Ozawa, Toshihiko [National Inst. of Radiological Sciences, Chiba (Japan); Kim, Hee-Sun [Korea Hydro and Nuclear Power Corp., Seoul (Korea, Republic of). Radiation Health Research Inst.; Bom, Hee-Seung; Kim, Young-Ho [Chonnam Univ., Kwangju (Korea, Republic of). Hospital

2003-03-01

The radioprotective effect of chitosan was studied in mice following whole-body X-ray irradiation. C3H/He mice were exposed to 7 Gy, and their survival rates were examined. The survival rates of chitosan-diet mice were about 20% higher than those of mice on a standard diet, and the rates dropped sharply to a plateau at day 10 after X-ray irradiation. The chitosan-diet mice had an increased weight ratio of spleen to body within the experimental period. The leukocyte, thrombocyte, and erythrocyte counts as well as the hematocrit and hemoglobin levels were recovered significantly and more rapidly in the chitosan-diet mice than the standard-diet mice at day 14 after irradiation. The scavenging abilities of chitosan were evaluated by the electron spin resonance (ESR) spin-trapping method. These observations suggested that chitosan led to hematopoetic activation and leuko-cytogenesis in mice after sub-lethal dose irradiation, and that the biological response might be caused by radical trapping or scavenging. (author)

Modelling of beef sensory quality for a better prediction of palatability.

Science.gov (United States)

Hocquette, Jean-François; Van Wezemael, Lynn; Chriki, Sghaier; Legrand, Isabelle; Verbeke, Wim; Farmer, Linda; Scollan, Nigel D; Polkinghorne, Rod; Rødbotten, Rune; Allen, Paul; Pethick, David W

2014-07-01

Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle×specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction

The effect of technology information on consumer expectations and liking of beef

DEFF Research Database (Denmark)

van Wezemael, Lynn; Ueland, Øydis; Rødbotten, Rune

2012-01-01

European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study...... investigates how information about beef technologies influences consumer expectations and liking of beef. Beef consumers in Belgium (n=108) and Norway (n=110) participated in an information experiment combined with sensory testing in which each consumer tasted three beef muscles treated with different...... technologies: unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus, and marinated (by injection) M. Semitendinosus. The findings indicate that detailed information about beef technologies can enhance consumers' expectations and liking of beef. However, this effect differs between countries...

PREFERENCES AND BUYING BEHAVIOUR OF BEEF CONSUMERS IN TUSCANY

Directory of Open Access Journals (Sweden)

Marija RADMAN

2005-07-01

Full Text Available Tuscany, probably the most famous Italian region, is known because of many typical food specialities. One of them is the “fi orentina” - a thick, fi rst quality beef, called after the name of the city of Florence. However, recent trends in consumers’ behaviour and the BSE crisis have affected the attitude of consumers toward such products. In this study are presented the results of a mail survey about beef consumption and preferences that was conducted in Tuscany in May 2002. The survey showed that, despite recent food scares and new consumption behaviour, Tuscany consumers still like and prefer beef that has guarantees of quality. Therefore, there are good market opportunities for the Italian and foreign beef producers in Tuscany if they will provide consumers with not only good quality beef, but also more information about the meat.

Studies on the irradiation of toxins of Clostridium botulinum and Staphylococcus aureus

International Nuclear Information System (INIS)

Rose, S.A.; Bailey, N.E.; Stringer, M.F.; Modi, N.K.; Tranter, H.S.; Hambleton, P.

1989-01-01

The effects of irradiation of Clostridium botulinum neutotoxin type A (BNTA) and staphylococcal enterotoxin A (SEA) in gelatin phosphate buffer and cooked mince beef slurries were investigated. Estimation of toxins by immunoassays showed that in buffer, toxins were destroyed by irradiation at 8.0 kGy; in mince slurries however, 45% of BTNA and 27-34% of SEA remained after this level of irradiation. At 23.7 kGy, over twice the dose of irradiation proposed for legal acceptance in the UK, 15% of BNTA and 16-26% of SEA still remained. Increasing concentrations of mince conferred increased protection against the effect of irradiation on both toxins. The biological activity of BNTA was more sensitive to irradiation than the immunological activity. Staphylococcal enterotoxin was more resistant to irradiation than BNTA. Irradiation should therefore only be used in conjunction with good manufacturing practices to prevent microbial proliferation and toxin production prior to irradiation. (author)

Studies on the irradiation of toxins of Clostridium botulinum and Staphylococcus aureus

Energy Technology Data Exchange (ETDEWEB)

Rose, S A; Bailey, N E; Stringer, M F [Campden Food and Drink Research Association, Chipping Campden (UK); Modi, N K; Tranter, H S [Porton International plc., London (UK); Hambleton, P [Centre for Applied Microbiological Research, Porton Down (UK)

1988-10-01

The effects of irradiation of Clostridium botulinum neurotoxin type A (BNTA) and staphylococcal enterotoxin A (SEA) in gelatin phosphate buffer and cooked mince beef slurries were investigated. Estimation of toxins by immunoassays showed that in buffer, toxins were destroyed by irradiation at 8.0 kGy; in mince slurries however, 45% of BTNA and 27-34% of SEA remained after this level of irradiation. At 23.7 kGy, over twice the dose of irradiation proposed for legal acceptance in the UK, 15% of BNTA and 16-26% of SEA still remained. Increasing concentrations of mince conferred increased protection against the effect of irradiation on both toxins. The biological activity of BNTA was more sensitive to irradiation than the immunological activity. Staphylococcal enterotoxin was more resistant to irradiation than BNTA. Irradiation should therefore only be used in conjunction with good manufacturing practices to prevent microbial proliferation and toxin production prior to irradiation. (author).

Studies on the irradiation of toxins of Clostridium botulinum and Staphylococcus aureus

International Nuclear Information System (INIS)

Rose, S.A.; Bailey, N.E.; Stringer, M.F.; Modi, N.K.; Tranter, H.S.; Hambleton, P.

1988-01-01

The effects of irradiation of Clostridium botulinum neurotoxin type A (BNTA) and staphylococcal enterotoxin A (SEA) in gelatin phosphate buffer and cooked mince beef slurries were investigated. Estimation of toxins by immunoassays showed that in buffer, toxins were destroyed by irradiation at 8.0 kGy; in mince slurries however, 45% of BTNA and 27-34% of SEA remained after this level of irradiation. At 23.7 kGy, over twice the dose of irradiation proposed for legal acceptance in the UK, 15% of BNTA and 16-26% of SEA still remained. Increasing concentrations of mince conferred increased protection against the effect of irradiation on both toxins. The biological activity of BNTA was more sensitive to irradiation than the immunological activity. Staphylococcal enterotoxin was more resistant to irradiation than BNTA. Irradiation should therefore only be used in conjunction with good manufacturing practices to prevent microbial proliferation and toxin production prior to irradiation. (author)

Studies on the irradiation of toxins of Clostridium botulinum and Staphylococcus aureus

Energy Technology Data Exchange (ETDEWEB)

Rose, S.A.; Bailey, N.E.; Stringer, M.F. (Campden Food and Drink Research Association, Chipping Campden (UK)); Modi, N.K.; Tranter, H.S. (Centre for Applied Micobiological Research, Porton Down, (UK)); Hambleton, P. (Porton International plc, London (UK))

1989-09-01

The effects of irradiation of Clostridium botulinum neutotoxin type A (BNTA) and staphylococcal enterotoxin A (SEA) in gelatin phosphate buffer and cooked mince beef slurries were investigated. Estimation of toxins by immunoassays showed that in buffer, toxins were destroyed by irradiation at 8.0 kGy; in mince slurries however, 45% of BTNA and 27-34% of SEA remained after this level of irradiation. At 23.7 kGy, over twice the dose of irradiation proposed for legal acceptance in the UK, 15% of BNTA and 16-26% of SEA still remained. Increasing concentrations of mince conferred increased protection against the effect of irradiation on both toxins. The biological activity of BNTA was more sensitive to irradiation than the immunological activity. Staphylococcal enterotoxin was more resistant to irradiation than BNTA. Irradiation should therefore only be used in conjunction with good manufacturing practices to prevent microbial proliferation and toxin production prior to irradiation. (author).

Improvement of beef cattle genetics provided increasing sustainability of beef cattle production and protein consumption in Thailand

Energy Technology Data Exchange (ETDEWEB)

Boonyanuwat, K. [Beef Cattle Research and Development Group, Division of Animal Husbandry, Department of Livestock Development, Bangkok (Thailand)], E-mail: kalayabo@yahoo.com; Sirisom, P [Tak Livestock Breeding and Research Center, Meung (Thailand); Putharatanung, A [Nongkwang Livestock Research and Breeding Center, Photharam (Thailand)

2009-07-01

The rural innovation research and development (R and D) in beef cattle genetics, biotechnology, climate science and production systems, supported profitable and sustainable beef cattle production in Thailand. Department of Livestock Development (DLD) undertakes R and D to achieve continuous improvement in genetics, production technologies to improve productivity, profitability and sustainability of beef cattle production and quality of products. Efficiencies were achieved through improvements in genetics, nutrition and grazing management, use of information, meat science, and reduction in ruminant methane production. This function was essential to maintain long-term production competitiveness and achieve sustained economic growth in rural Thailand, where the beef cattle production was the important livestock production, accounting for 36.99% of the value of livestock production in Thailand. Molecular, quantitative genetics, and biotechnology tool were being combined in the development of genetic improvement. In 2006, beef meat was imported 1,842.53 thousand tons (0.41% of all consumption, 120.84 baht/kg). For the big size cattle, such as Tak cattle, Kabinburi cattle (Thai synthetic breeds by DLD, Tak = 62.5 Charoles-Brahman, Kabinburi = 50 Simental- Brahman), and cross breed cattle, they were in fattening period for 6-12 month. Fattening group, they were raised for restaurant, hotel, super market, and steak house. Data were collected from 2 parts: 1) 354 cattle of experimental trial in DLD part, and 2) 492 fattening cattle of small holders in Tak province and Nakorn Pathom province during October 2004-September 2007. Data collecting was separated into 2 parts (performance data and reference). Data were adjusted by group location month and year to analyze for growth, carcass performance and economic performances). There were 5 breeds of fattening beef cattle: 1) Thai Native, 2) Thai Brahman, 3) Kabinburi, 4) Tak, and 5) Tajima-Native. The first group was around 41

Status of food irradiation in Brazil

International Nuclear Information System (INIS)

Kikuchi, O.K.

1996-01-01

Research on food irradiation in Brazil started in 1968 at the Center of Nuclear Energy for Agriculture (CENA), Piracicaba, Sao Paulo. At the Institute of Nuclear and Energy Research (IPEN-CNEN/SP), Sao Paulo, Sao Paulo, research on detection of irradiated foods is in progress. In 1973, the Brazilian government established a regulation about food irradiation. Nowadays, the products authorized to be irradiated are: rice, poultry, fish and fish products, potatoes, onions, avocados, persimmons, pineapples, wheat flour, maize, beans, spices, tomatoes, guavas, oranges, lemons, strawberries, mangoes, melons and papayas. The other recommended products to be approved in the future are: acerolas, apples, beans (dose > 1 kGy), beef, blueberries, cherries, cheeses, coffee, figs, fresh guaranas, garlics, grapefruits, grapes, mushrooms, nuts and pork. Today, there is only one commercial facility for irradiation services in the country, the Empresa Brasileira de Radiacoes Ltda. (EMBRARAD). This company operates a Nordion JS-7500 irradiator, with a present activity of about 1,000 kCi, designed for sterilizing medical devices. It also irradiates spices, dried foods, gemstones, cosmetics, wood and raw materials for pharmaceuticals. The plant operates 24 hours a day and the spices and dried foods represent 15% of the business. Powder of guarana seeds is irradiated also for exportation. There are two other commercial facilities for radiation sterilization in Brazil, operating exclusively for their own production. (J.P.N.)

Association of Diet With Skin Histological Features in UV-B-Exposed Mice.

Science.gov (United States)

Bhattacharyya, Tapan K; Hsia, Yvonne; Weeks, David M; Dixon, Tatiana K; Lepe, Jessica; Thomas, J Regan

2017-09-01

Long-term exposure to solar radiation produces deleterious photoaging of the skin. It is not known if diet can influence skin photoaging. To study the influence of a calorie-restricted diet and an obesity diet in mice exposed to long-term UV-B irradiation to assess if there is an association between diet and histopathological response to UV-B irradiation. In this animal model study in an academic setting, the dorsal skin of SKH1 hairless mice receiving normal, calorie-restricted, and obesity diets was exposed to UV-B irradiation 3 times a week for 10 weeks and were compared with corresponding controls. The mice were placed in the following groups, with 8 animals in each group: (1) intact control (C) with regular diet and no UV-B exposure, (2) intact control with UV-B exposure (CR), (3) calorie-restricted diet (CrC), (4) calorie-restricted diet with UV-B exposure (CrR), (5) obesity diet (OC), and (6) obesity diet with UV-B exposure (OR). The experiment was conducted during October through December 2013. Tissue processing and histological analysis were completed in 2016. Histomorphometric analysis was performed on paraffin-embedded skin sections stained by histological and immunohistochemical methods for estimation of epidermal thickness, epidermal proliferating cell nuclear antigen index, collagen I, elastic fibers, fibroblasts, mast cells, dermal cellularity, and adipose layer ratio. Changes in wrinkles were noted. Hairless female mice (age range, 6-8 weeks) were obtained. With a normal diet, changes from UV-B irradiation occurred in epidermal thickness, epidermal proliferating cell nuclear antigen index, collagen I, elastic fibers, fibroblasts, and mast cells, which were modestly influenced by an obesity diet. Calorie restriction influenced the skin in nonirradiated control animals, with higher values for most variables. After UV-B exposure in animals with calorie restriction, epidermal thickness was increased, but other variables were unaffected. Animals

Effect of gamma irradiation on the microstructure and post-mortem anaerobic metabolism of bovine muscle

International Nuclear Information System (INIS)

Yook, H.-S.; Lee, J.-W.; Lee, K.-H.; Kim, M.-K.; Song, C.-W.; Byun, M.-W.

2001-01-01

Experiments were performed to study the effect of gamma irradiation on morphological properties and post-mortem metabolism in bovine M. sternomandibularis with special reference to ultrastructure, shear force, pH and ATP breakdown. The shortening of sarcomere was not observed in gamma-irradiated muscle, however, the disappearance of M-line and of A- and I-bands was perceptible. During cold storage, the destruction of muscle bundles was faster in the gamma-irradiated muscle than in the non-irradiated with a dose-dependent manner. The same is true for the post mortem pH drop and ATP breakdown. So, experimental results confirmed that the anaerobic metabolism and morphological properties are noticeably affected by gamma irradiation in beef

PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS

Directory of Open Access Journals (Sweden)

Fred Pohlman

2014-10-01

Full Text Available The objective of this study was to evaluate the effectiveness of antimicrobial interventions using peroxyacetic acetic acid (PAA followed by novel organic acids on beef trimmings prior to grinding with conventional spray (CS or electrostatic spray (ES on ground beef microbial populations and color. Beef trimmings (80/20; 25kg were inoculated with E. coli O157:H7, non- O157:H7 shiga toxin producing (STEC E. coli (EC and Salmonella spp. (SA at 105 CFU/g. Inoculated trimmings (1.5 kg /treatment/replicate, 2 replicates were treated with CS application of 0.02% PAA alone or followed by CS or ES application of 3% octanoic acid (PO, 3% pyruvic acid (PP, 3% malic acid (PM, saturated solution of fumaric acid (PF or deionized water (W. Findings from this study suggest that PA as a single or multiple chemical hurdle approach with malic, pyruvic, octanoic and fumaric acid on beef trimmings may be effective in reducing E. coli O157:H7 as well as non-STEC serotypes and Salmonella in ground beef up to day 2 of simulated retail display. Results of this study showed that instrumental color properties of ground beef treated with peroxyacetic acid followed by organic acids had little or no difference (P > 0.05 compared to the untreated un-inoculated control ground beef samples. The results also indicate that ES application of some organic acids may have similar or greater efficiency in controlling ground beef microbial populations compared to the CS application of the same acid providing a more economical and waste manageable decontamination approach.

The effect of technology information on consumer expectations and liking of beef.

Science.gov (United States)

Van Wezemael, Lynn; Ueland, Øydis; Rødbotten, Rune; De Smet, Stefaan; Scholderer, Joachim; Verbeke, Wim

2012-02-01

European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study investigates how information about beef technologies influences consumer expectations and liking of beef. Beef consumers in Belgium (n = 108) and Norway (n = 110) participated in an information experiment combined with sensory testing in which each consumer tasted three beef muscles treated with different technologies: unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus, and marinated (by injection) M. Semitendinosus. The findings indicate that detailed information about beef technologies can enhance consumers' expectations and liking of beef. However, this effect differs between countries and beef technologies. Information becomes either less relevant when the product is actually tasted, as indicated by the findings in Norway, or more relevant when information is confirmed by own experience during tasting, as indicated by the findings in Belgium. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effects of irradiated Ergosan on the growth performance and mucus biological components of rainbow trout Oncorhynchus mykiss

Science.gov (United States)

Sheikhzadeh, Najmeh; Chehrara, Fatemeh; Heidarieh, Marzieh; Nofouzi, Katayoon; Baradaran, Behzad

2016-01-01

Effects of irradiated and non-irradiated Ergosan extract (alginic acid) on rainbow trout growth performance and skin mucosal immunity were compared. Ergosan was irradiated at 30 kGy in a cobalt-60 irradiator. A total of 252 fish (128.03±9.4 g) were randomly divided into four equal groups, given the basal diet either unsupplemented with Ergosan (control group) or supplemented with crude Ergosan (5 g/kg), ethanol-extracted Ergosan (0.33 g/kg) or irradiated Ergosan (0.33 g/kg) according to this protocol: basal diet for 15 days, treatment diet for 15 days, basal diet for 10 days and treatment diet for 15 days. Highest growth performance was observed in fish fed irradiated Ergosan ( P <0.05). Dietary administration of different Ergosan types did not cause any changes in mucus protein level, but improved alkaline phosphatase level and hemagglutination titer compared with the control (basal diet without Ergosan) on day 55 of feeding trial ( P <0.05). Furthermore, the highest value of lysozyme activity was observed in gamma-irradiated Ergosan on day 55. In conclusion, gamma-irradiated Ergosan at 0.33 g/kg was found to improve growth performance and mucus biological components significantly in comparison with the control group (basal diet without Ergosan).

Prevalence and distribution of Arcobacter spp. in raw milk and retail raw beef.

Science.gov (United States)

Shah, A H; Saleha, A A; Murugaiyah, M; Zunita, Z; Memon, A A

2012-08-01

A total of 106 beef samples which consisted of local (n = 59) and imported (n = 47) beef and 180 milk samples from cows (n = 86) and goats (n = 94) were collected from Selangor, Malaysia. Overall, 30.2% (32 of 106) of beef samples were found positive for Arcobacter species. Imported beef was significantly more contaminated (46.80%) than local beef (16.9%). Arcobacter butzleri was the species isolated most frequently from imported (81.8%) and local (60%) beef, followed by Arcobacter cryaerophilus in local (33.3%) and imported (18.2%) beef samples. Only one local beef sample (10%) yielded Arcobacter skirrowii. Arcobacter species were detected from cow's milk (5.8%), with A. butzleri as the dominant species (60%), followed by A. cryaerophilus (40%), whereas none of the goat's milk samples were found positive for Arcobacter. This is the first report of the detection of Arcobacter in milk and beef in Malaysia.

Improvement in the storability and microbiological safety of minced meat products under refrigerated storage by a combination of irradiation and microbe-inhibiting physico-chemical factors

International Nuclear Information System (INIS)

Banati, D.; Farkas, J.; Andrassy, E.

1992-01-01

The storability of minced pork refrigerated at +2 C/degrees/ was examined after the following treatments: 1. vacuum packaging, 2. reduction of meat pH from 6 to 5.4 using ascorbic acid and acidic sodium pyrophosphate, and 3. combination of the latter treatment with gamma irradiation at a dose of 1 kGy. Low pH was sufficient in itself to improve storability by 2-6 days. Irradiation alone or combined with vacuum packaging prolonged storability by 4-9 days. A reduction in pH combined with irradiation did not give any further improvement in storability, storage for more than 3 weeks led to non-microbiological changes. The normal storage life of vacuum-packed beef sausages (consisting of beef, cereals, spices) is 12 days at 0-+2 C/degrees/, which could be increased to 30 days by irradiation (2 kGy or by reducing the water activity to 0.945 with glycerine

Effect of irradiation and storage in the iron availability in lamb meat treated with different diets; Efeito da irradiacao e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas

Energy Technology Data Exchange (ETDEWEB)

Souza, Adriana Regia Marques de; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: acornel@cena.usp.br; arthur@cena.usp.br; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br; Couto, Meylene Aparecida Luzia [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil)]. E-mail: malcouto@esalq.usp.br

2008-10-15

Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g{sup -1}) and heme iron (13.78 for 10.52 mg.100 g{sup -1}). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

Consumer perceptions of beef healthiness: results from a qualitative study in four European countries.

Science.gov (United States)

Van Wezemael, Lynn; Verbeke, Wim; de Barcellos, Marcia D; Scholderer, Joachim; Perez-Cueto, Federico

2010-06-15

Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.

Biochemical and histological changes in whole body gamma-irradiated rats feed on wheat, barely and corn bran

International Nuclear Information System (INIS)

Soliman, S.M.; Hassan, A.A.; Ragab, E.A.

2003-01-01

The present work aims to study the effect of adding 3 different of dietary fibers (wheat, barley or corn bran) to normal balanced diet on liver function, blood, cholesterol, triglycerides and blood glucose level to counteract their elevation in whole body gamma irradiation rats. The experimental diets (balanced diet + fibre additive) were fed for 4 weeks. Samples (blood and tissue) were collected at intervals of times 7, 14 and 28 days post exposure to single dose (7 Gy) gamma irradiation. The control group consumed a fibre diet for 4 weeks, but not irradiated. The minimum aspartate amino-transferase (AST) and alanine aminotransferase (ALT) activities and the lowest blood total cholestrol, triglycerides and blood glucose were observed in rats (irradiated and non-irradiated rats) fed on wheat bran experimental diet (barley or corn bran). It could be concluded that wheat fibers were more effective, as compared with other fibers contained in balanced diet, in improving the investigated parameters observed after whole body gamma irradiation exposure

Effect of feeding selenium-fertilized alfalfa hay on performance of weaned beef calves.

Directory of Open Access Journals (Sweden)

Jean A Hall

Full Text Available Selenium (Se is an essential micronutrient in cattle, and Se-deficiency can affect morbidity and mortality. Calves may have greater Se requirements during periods of stress, such as during the transitional period between weaning and movement to a feedlot. Previously, we showed that feeding Se-fertilized forage increases whole-blood (WB Se concentrations in mature beef cows. Our current objective was to test whether feeding Se-fertilized forage increases WB-Se concentrations and performance in weaned beef calves. Recently weaned beef calves (n = 60 were blocked by body weight, randomly assigned to 4 groups, and fed an alfalfa hay based diet for 7 wk, which was harvested from fields fertilized with sodium-selenate at a rate of 0, 22.5, 45.0, or 89.9 g Se/ha. Blood samples were collected weekly and analyzed for WB-Se concentrations. Body weight and health status of calves were monitored during the 7-wk feeding trial. Increasing application rates of Se fertilizer resulted in increased alfalfa hay Se content for that cutting of alfalfa (0.07, 0.95, 1.55, 3.26 mg Se/kg dry matter for Se application rates of 0, 22.5, 45.0, or 89.9 g Se/ha, respectively. Feeding Se-fertilized alfalfa hay during the 7-wk preconditioning period increased WB-Se concentrations (P Linear<0.001 and body weights (P Linear = 0.002 depending upon the Se-application rate. Based upon our results we suggest that soil-Se fertilization is a potential management tool to improve Se-status and performance in weaned calves in areas with low soil-Se concentrations.

Effect of the hydrolytic state of dietary protein on post-irradiation morbidity and mucosal cell regeneration

International Nuclear Information System (INIS)

Beitler, M.K.; Mahler, P.A.; Yamanaka, W.K.; Guy, D.G.; Hutchinson, M.L.

1987-01-01

Diets containing hydrolyzed casein have been observed to enhance post-irradiation intestinal mucosal recovery. The intake and the composition of such diets were not carefully controlled. This study attempted to do so. Male specific pathogen-free Sprague-Dawley rats were randomized to receive either an enzymatically hydrolyzed casein semi-purified diet (EHC), a whole casein semi-purified diet (WC), or powdered lab chow (C). All diets were isonitrogenous, and the WC and C rats were pair-fed to the ad libitum fed EHC rats. Seven days after initiation of feeding, the rats were abdominally irradiated with a single 9.0 Gy dose of 137Cs gamma rays. The rats were continued on the diets for another 5 days. Intestinal mucosa from transverse segments at the duodenum, jejunum, proximal ileum, and distal ileum were measured for incorporation of ( 3 H methyl) thymidine 1 hour after intraperitoneal injection. Incorporation reached a maximum by day 4 post-irradiation regardless of diet or segment. Incorporation in the duodenum was enhanced by the EHC diet compared to the C diet, while the incorporation in the jejunum was initially suppressed by the EHC diet compared to the WC diet. In the jejunum, the number of mitoses per crypt of 25 anti-mesenteric crypts post-irradiation was increased by the EHC diet. Prior to irradiation, all groups gained similar amounts of weight. After irradiation, the C rats lost weight, while the EHC and WC rats remained the same or gained weight. Guaiac tests for occult blood were negative prior to irradiation, but positive for all rats on days 1-5 postirradiation. When calorie and protein intakes were controlled, different areas of the small intestine responded differently to EHC

Mukhabarah as Sharia Financing Model in Beef Cattle Farm Entrepise

Science.gov (United States)

Asnawi, A.; Amrawaty, A. A.; Nirwana

2018-02-01

Financing constraints on beef cattle farm nowadays have received attention by the government through distributed various assistance programs and program loans through implementing banks. The existing financing schemes are all still conventional yet sharia-based. The purpose of this research is to formulate financing pattern for sharia beef cattle farm. A qualitative and descriptive approach is used to formulate the pattern by considering the profit-sharing practices of the beef cattle farmers. The results of this study have formulated a financing pattern that integrates government, implementing banks, beef cattle farmers group and cooperative as well as breeders as its members. This pattern of financing is very accommodating of local culture that develops in rural communities. It is expected to be an input, especially in formulating a business financing policy Sharia-based beef cattle breeding.

People on the Farm: Raising Beef Cattle.

Science.gov (United States)

Crain, Robert L.

This booklet provides information on raising beef cattle through profiles of two families, the Ritschards of Colorado and the Schuttes of Missouri. Through descriptions of daily life for these families, the booklet discusses the way of life on modern beef cattle farms and the problems and decisions faced by farmers. The booklet explains how…

Current situation and future prospects for beef production in Europe.

Science.gov (United States)

Hocquette, Jean-Francois; Ellies-Oury, Marie-Pierre; Lherm, Michel; Pineau, Christele; Deblitz, Claus; Farmer, Linda

2018-05-24

The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research in order to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate

Reproduction performance of beef cattle mated naturally following ...

African Journals Online (AJOL)

mgrobler

2014-08-24

Aug 24, 2014 ... The estimated calving percentage of beef cattle is 62% in the commercial sector of South ... Cows that calve early also have a better chance of conceiving in the next ..... reproductive tract scoring in beef heifers in South Africa.

Mexican consumers at the point of meat purchase. Beef choice.

Science.gov (United States)

Ngapo, T M; Braña Varela, D; Rubio Lozano, M S

2017-12-01

Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Mitigating greenhouse gas emissions from beef cattle housing

Science.gov (United States)

Beef cattle are potential sources of greenhouse gases (GHG). These emissions include methane produced by fermentation within the gut (enteric), and methane and nitrous oxide emissions from manure. Life Cycle Analysis of North American (NA) beef cattle production systems consistently indicate that...

The effect of X-irradiation on vitamin E deficient rat liver mitochondrial ATPase and cytochrome c oxidase

International Nuclear Information System (INIS)

Korkut, S.

1978-01-01

Male albino rats were fed for 3 weeks on standard diets or on diets either deficient in or supplemented by vitamin E, whole-body X-irradiated and then immediately decapitated. Liver mitochondrial ATPase activity was stimulated and cytochrome c oxidase inhibited in the irradiated vitamin E deficient group. These activities were not influenced by irradiation in the rats fed on vitamin E supplemented and standard diets. The live mitochondrial vitamin E level was decreased in rats fed on the deficient diet. No differences in liver mitochondrial vitamin E levels were observed after X-irradiation of rats fed on any of the diets. The results suggest that the liver mitochondrial inner-membrane structure may be altered by a diet deficient in vitamin E. (U.K.)

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.

Science.gov (United States)

Holman, Benjamin W B; Mao, Yanwei; Coombs, Cassius E O; van de Ven, Remy J; Hopkins, David L

2016-11-01

The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630nm and 580nm) and consumer perception of acceptable beef colour was evaluated using a web-based survey and standardised photographs of beef m. longissimus lumborum with known colorimetrics. Only L* and b* were found to relate to average consumer opinions of beef colour acceptability. Respondent nationality was also identified as a source of variation in beef colour acceptability score. Although this is a preliminary study with the findings necessitating additional investigation, these results suggest L* and b* as candidates for developing instrumental thresholds for consumer beef colour expectations. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

Analysis of the microbial growth in 60Co γ-irradiated foods by calorimetry

International Nuclear Information System (INIS)

Furuta, Masakazu; Hayashi, Toshio; Hamasaki, Koji; Wirkner, Sandra; Constantinoiu, Elena; Takahashi, Katsutada

2002-01-01

Using a heat conduction calorimeter equipped with 24 sample units the heat evolutions from growing 60 Co γ-irradiated bioburden of black pepper seeds and frozen beef were detected in the form of growth thermograms. 60 Co γ-irradiation affected the growth pattern in which a dose-dependent reduction of the growth rate constant was observed together with the retardation in growth, indicating a combination of bactericidal and bacteriostatic effects. We successfully determined the minimal inactivation doses for the two food samples using the relationship between the irradiation dose and the retardation in growth t α , or the growth rate constant μ obtained from the growth thermograms. These results strongly suggested the possibility of calorimetry as measure of predictive microbiology in food irradiation. (author)

Analysis of the microbial growth in 60Co gamma-irradiated foods by calorimetry

International Nuclear Information System (INIS)

Furuta, M.; Hamasaki, K.; Wirkner, S.; Constantinoiu, E.; Takahashi, K.; Hayashi, T.

2002-01-01

Using a heat conduction calorimeter equipped with 24 sample units the heat evolutions from growing 60Co gamma-irradiated bioburden of black pepper seeds and frozen beef were detected in the form of growth thermograms. 60Co gamma-irradiation affected the growth pattern in which a dose-dependent reduction of the growth rate constant was observed together with the retardation in growth, indicating a combination of bactericidal and bacteriostatic effects. We successfully determined the minimal inactivation doses for the two food samples using the relationship between the irradiation dose and the retardation in growth talpha, or the growth rate constant mu obtained from the growth thermograms. These results strongly suggested the possibility of calorimetry as a measure of predictive microbiology in food irradiation

Effects of dietary sulfur concentration and forage-to-concentrate ratio on ruminal fermentation, sulfur metabolism, and short-chain fatty acid absorption in beef heifers.

Science.gov (United States)

Amat, S; McKinnon, J J; Penner, G B; Hendrick, S

2014-02-01

This study evaluated the effects of dietary S concentration and forage-to-concentrate ratio (F:C) on ruminal fermentation, S metabolism, and short-chain fatty acid (SCFA) absorption in beef heifers. Sixteen ruminally cannulated heifers (initial BW 628 ± 48 kg) were used in a randomized complete block design with a 2 × 2 factorial treatment arrangement. The main factors included F:C (4% forage vs. 51% forage, DM basis) and the S concentration, which was modified using differing sources of wheat dried distillers grains with solubles (DDGS) to achieve low- and high-S diets (LS = 0.30% vs. HS = 0.67% S on a DM basis). Elemental S was also added to increase the S content for the HS diets. Serum sulfate concentration from blood, sulfide (S(2-)), and SCFA concentrations from ruminal fluid, hydrogen sulfide (H2S) concentration from the ruminal gas cap, and urinary sulfate concentration were determined. Continuous rumen pH and SCFA (acetate, butyrate, and propionate) absorption were measured. There were no interactions between S concentration and F:C. The F:C did not affect DMI (P = 0.26) or ruminal S metabolite concentrations (P ≥ 0.19), but ruminal pH was lower (P ruminal pH (P ruminal H2S (P Ruminal H2S was positively correlated with serum sulfate (r = 0.89; P Ruminal acetate concentration was not affected (P = 0.26) by dietary S concentration. Heifers fed the HS diet had lower (P = 0.01) ruminal propionate concentration and tended to have lower (P = 0.06) butyrate concentration than heifers fed the LS diet. Ruminal acetate was greater (P = 0.01) and butyrate was less (P < 0.01) with the high F:C diet than the low F:C diet. Both HS (P = 0.06) and low F:C (P = 0.07) diets tended to reduce urine output. Feeding HS diets reduced SCFA absorption (P < 0.05). In summary, S metabolism in beef heifers was not influenced by the F:C, but HS reduced DMI, inhibited SCFA absorption, and increased urinary S excretion.

Elemental diet as prophylaxis against radiation injury. Histological and ultrastructural studies

International Nuclear Information System (INIS)

McArdle, A.H.; Wittnich, C.; Freeman, C.R.; Duguid, W.P.

1985-01-01

The authors investigated whether elemental diet feeding would protect the intestine from radiation injury. Five dogs were fed an elemental diet for three days before receiving pelvic irradiation (500 rad/day for four days) and were maintained on the diet during the days of irradiation. These dogs were compared with five dogs that were fed normal kennel ration, but were treated similarly otherwise. One day and five days following completion of the radiation treatment, the dogs were anesthetized and a biopsy specimen of terminal ileum was taken for histologic and electron microscopic studies. In the dogs fed the elemental diet, there was no significant damage to the intestine seen on histological examination, and electron microscopy disclosed elongated microvilli and no organelle damage. However, both histological and electron microscopic examination of the intestine from dogs maintained on normal kennel ration showed that severe damage had occurred from the irradiation procedure. It seems, therefore, that the feeding of an elemental diet to dogs as a prophylaxis can afford protection to the intestine from the acute phase of radiation injury

Effects of Protein Foods on the Nutritional Status of Adults with ...

African Journals Online (AJOL)

This study compares the efficacy of low- protein foods, from cooked beef (diet A), smoked cat fish (diet B), cooked beef and smoked cat fish (diet C) and cooked beef, smoked cat fish and hulled steamed red cowpea pudding (diet D) ) on the energy intake, anthropometric indices, body mass index (BMI) and serum albumin of ...

77 FR 52597 - Beef Promotion and Research; Amendment to the Order

Science.gov (United States)

2012-08-30

... experience, skills and information related to the marketing of beef and beef products, as is intended under... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1260 [Doc. No. AMS-LS-11-0086] Beef Promotion and Research; Amendment to the Order AGENCY: Agricultural Marketing Service, USDA...

Effects of feeding irradiated wheat to malnourished children

International Nuclear Information System (INIS)

Bhaskaram, C.; Sadasivan, G.

1975-01-01

Fifteen children suffering from severe protein-calorie malnutrition were divided into three groups of five each and received diets containing either unirradiated, freshly irradiated, or stored irradiated wheat. All the children were hospitalized for a period of 6 weeks and leukocyte cultures were done initially and at intervals of 2 weeks. Children receiving freshly irradiated wheat developed polyploid cells and certain abnormal cells in increasing number as the duration of feeding increased and showed a gradual reversal to basal level of nil after withdrawal of irradiated wheat. In marked contrast, none of the children fed unirradiated diet developed any abnormal cells while children fed stored irradiated wheat showed polyploid and abnormal cells in significantly decreased numbers. Though the biological significance of polyploidy is not clear, its association with malignancy makes it imperative that the wholesomeness of irradiated wheat for human consumption be very carefully assessed. (U.S.)

Study on the effect of food irradiation on some blood serum enzymes in rats

International Nuclear Information System (INIS)

Metwalli, O.M.

1977-01-01

Rats were fed irradiated diets as part of a study of screening tests for the safety of irradiated food. The diet consisted (g/100 g) of casein, 8.5; skim-milk, 9.4; potato starch, 50.00; wheat flour, 16.50; sucrose, 5.00; sunflower oil, 6.00; choline chloride, 0.10; salt mixture, 3.50; and vitamin mix.ure, 1.00. Diets were irradiated at 2.5 or 4.5 Mrad and were fed ad lib. for 4 months. Levels of serum (i) glutanic-pyruvic transaminase, (ii) glutamic-oxalacetic transaminase, and (iii) lactic dehydrogenase were determined. No significant changes were observed in (i) or (iii) on ieeding irradiated diets, or in (ii) for male rats. Significant decreases (P [de

European citizen and consumer attitudes and preferences regarding beef and pork

DEFF Research Database (Denmark)

Verbeke, Wim; Pérez-Cueto, Federico J. A.; de Barcellos, Marcia Dutra

2010-01-01

sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens' and consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers...... consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals' views as citizens...... and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating...

Application of Technology on Improving Beef Cattle Productivity in East Nusa Tenggara

Directory of Open Access Journals (Sweden)

Wirdahayati R B

2010-03-01

Full Text Available The Province of East Nusa Tenggara (NTT had been one of the major beef cattle suppliers under traditional management system in Indonesia. The beef cattle farming that based on grazing native pasture and the introduction of shrub legumes (Leucaena leucocephala may contribute to around 15 – 50% of the farmers’ household income. In the last few years, supply of beef cattle tended to decline due to the decrease in cattle population in NTT. Some basic improvements in management and feeding toward increasing beef cattle productivities had been carried out in Nusa Tenggara, such as a baseline survey on Cattle Health and Productivity Survey (CHAPS conducted in 1990 – 1992. The objective of the program was to identify the existing beef cattle productivity and health condition throughout Nusa Tenggara. A collaborative research with the Ministry of Research and Technology (Integrated Prime Research had also been carried out and the result showed that early weaning in Bali calves that can be practised as early as 3 – 6 months to prevent calves losses during the dry season. A program of the Assessment on Beef Cattle Base Farming Activities had also been conducted to improve fattening and breeding practices through the improvement in beef cattle management and feeding systems. At the latest development, fattening scheme has been introduced under a partnership approach involving private sectors and cooperatives. This needs to be facilitated by the government to accelerate the program such as access to capital and intensive extension services to build farmers awareness toward profit oriented beef cattle farming. Optimalization of the available potential resources and technology in NTT, will be an opportunity to enhance beef cattle production and gains back the reputation as one of the major producing beef cattle in the past. This will also support the national livestock program nowadays, called Beef Cattle Self Sufficiency Program 2014.

Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.

Science.gov (United States)

Grant, I R; Patterson, M F

1995-10-01

The effect of heating alone (60, 65 or 70 degrees C), heating after irradiation (0.8 kGy) and heating after irradiation and storage for 14 days at 2-3 degrees C on the destruction of Listeria monocytogenes and Salmonella typhimurium in artifically inoculated minced cook-chill roast beef and gravy was investigated. Inoculated minced roast beef samples (5 g) were heated in Stomacher bags completely immersed in a water bath at each of the test temperatures. Survivors were enumerated and D and z values were determined for each of the pathogens. Observed thermal D values for two strains of L. monocytogenes at 60, 65 and 70 degrees C in the absence of pre-irradiation were 90.0-97.5 s, 34.0-53.0 s and 22.4-28.0 s, respectively, whereas thermal D values after pre-irradiation were 44.0-46.4 s, 15.3-16.8 s and 5.5-7.8 s at 60, 65 and 70 degrees C, respectively. This reduction in D values provides evidence for radiation-induced heat-sensitisation in L. monocytogenes. There was some evidence of heat-sensitisation of S. typhimurium at 60 degrees C, but not at either 65 or 70 degrees C. The z value also decreased as a consequence of pre-irradiation to a dose of 0.8 kGy (11.0-12.7 degrees C). The radiation-induced heat-sensitivity in L. monocytogenes was found to persist for up to 2 weeks storage at 2-3 degrees C prior to heating. As cook-chill products are intended to be reheated prior to consumption the results of the present study suggest that any L. monocytogenes present in a cook-chill product would be more easily killed during reheating if it were to be treated with a low dose of gamma radiation during manufacture.

Central Role of the PPARγ Gene Network in Coordinating Beef Cattle Intramuscular Adipogenesis in Response to Weaning Age and Nutrition.

Science.gov (United States)

Moisá, Sonia J; Shike, Daniel W; Faulkner, Dan B; Meteer, William T; Keisler, Duane; Loor, Juan J

2014-01-01

Adipogenic/lipogenic transcriptional networks regulating intramuscular fat deposition (IMF) in response to weaning age and dietary starch level were studied. The longissimus muscle (LM) of beef steers on an early weaning (141 days age) plus high-starch diet (EWS) or a normal weaning (NW, 222 days age) plus starch creep-feed diet (CFS) was biopsied at 0 (EW), 25, 50, 96 (NW), 167, and 222 (pre-slaughter) days. Expression patterns of 35 target genes were studied. From NW through slaughter, all steers received the same high-starch diet. In EWS steers the expression of PPARG, other adipogenic (CEBPA, ZFP423) and lipogenic (THRSP, SREBF1, INSIG1) activators, and several enzymes (FASN, SCD, ELOVL6, PCK1, DGAT2) that participate in the process of IMF increased gradually to a peak between 96 and 167 days on treatment. Steers in NW did not achieve similar expression levels even by 222 days on treatment, suggesting a blunted response even when fed a high-starch diet after weaning. High-starch feeding at an early age (EWS) triggers precocious and sustained adipogenesis, resulting in greater marbling.

Escherichia coli O157:H7 Outbreak Associated with Restaurant Beef Grinding.

Science.gov (United States)

Torso, Lauren M; Voorhees, Ronald E; Forest, Stephen A; Gordon, Andrew Z; Silvestri, Sharon A; Kissler, Bonnie; Schlackman, Jessica; Sandt, Carol H; Toma, Paul; Bachert, Joel; Mertz, Kristen J; Harrison, Lee H

2015-07-01

Escherichia coli O157:H7 is a common cause of foodborne illness in the United States. Beef ground at establishments regulated by the U.S. Department of Agriculture, Food Safety and Inspection Service is routinely tested for E. coli O157:H7. Prior to December 2013, boxed beef product (wholesale cuts of beef, such as beef loin, packaged into bags and boxed for shipping) was not always tested for this pathogen. Downstream processors or retailers may grind the product; and, if the ground beef is not cooked to the recommended temperature, pathogens on the exterior of the beef introduced to the interior through grinding may survive. On 18 October 2013, the Allegheny County Health Department identified two E. coli O157:H7 cases, both of whom were food handlers at restaurant A, a restaurant that ground locally produced boxed beef for hamburgers on site. Case finding was conducted through public messaging, employee surveys, and disease surveillance. All potential cases were interviewed using a standard questionnaire. A confirmed case was defined as laboratory-confirmed E. coli O157:H7 with exposure to restaurant A. A probable case was defined as a patient with compatible symptoms and exposure to restaurant A but without laboratory confirmation. All human and food isolates were characterized by pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis. The analysis identified 14 confirmed and 10 probable cases of E. coli; 18 nonintact ground beef samples tested positive for E. coli O157:H7. Nine confirmed cases were restaurant A employees. All confirmed cases recalled eating a restaurant A hamburger in the 10 days before illness onset; most cases reported consuming medium to rare hamburgers. Multiple pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis patterns were identified among both the human and ground beef isolates, and the patient isolates matched those found in ground beef samples. Restaurant A

Whole maae versus ground matze in fattening diets for beef steers

African Journals Online (AJOL)

Beide groepe is vir 105 dae teen ad libitum peile gevoer. Geen statisties betekenisvolle verskille, in terme van groei- en doeltreffendheidsparameters, kon tussen die twee .... to that of the complete diet based on ground maue. The added advantage of savings in processing of the maizr, protein and roughage would therefore.

Ingestive and metabolic behavior of beef cattle fed diets with different levels of turnip forage (Rhaphanus sativus cake in replacement to soybean meal

Directory of Open Access Journals (Sweden)

Valdecir de Souza Castro

2014-02-01

Full Text Available The objective of this study was to assess the effects of five substitution levels of soybean meal by turnip forage cake in the concentrate, on dry matter intake (DM, organic matter (OM, crude protein (CP, ether extract (EE, neutral detergent fiber (NDF and acid detergent fiber (ADF, pH and ammonia nitrogen (N-NH3 in the rumen liquid and plasmatic urea nitrogen (PUN in beef steer. The diets were isoprotein (6.5 % CP and isoenergetic (50.0% TDN, using in natura sugarcane silage as the only forage (85,5 %DM. Five castrated males were used, 1/2 Simental x Nelore cross, with average weight of 610 kg and 36 months old, all fistulated in the rumen. The different levels of replacement were: 0, 25, 50, 75 and 100%, based on CP responsible of soybean meal of ration. Each experimental period lasted 19 days. The experiment was carried out in a 5x5 latin square experimental design, with five animals and five periods. The potential of dry matter intake (%BW and g/kg BW0,75 of turnip forage cake forage was obtained with 27% of replacement in the protean basis in relation to soybean meal, promoting, a maximum intake of 0,217 kg/animal/day, not proportionating alterations in the ruminal dynamic and in the blood.

Nutritional aspects of food irradiation

Energy Technology Data Exchange (ETDEWEB)

Murray, T K

1981-08-01

From the nutritional point of view the irradiation of fruits and vegetables presents few problems. It should be noted that irradiation-induced changes in the ..beta..-carotene content of papaya (not available to the Joint Expert Committee in 1976) have been demonstrated to be unimportant. The Joint Expert Committee also noted the need for more data on thiamine loss. These have been forthcoming and indicate that control of insects in rice is possible without serious loss of the vitamin. Experiments with other cereal crops were also positive in this regard. The most important evidence on the nutritional quality of irradiated beef and poultry was the demonstration that they contained no anti-thiamine properties. A point not to be overlooked is the rather serious loss of thiamine when mackerel is irradiated at doses exceeding 3 kGy. Recent evidence indicates that thiamine loss could be reduced by using a high dose rate application process. Though spices contribute little directly to the nutritional quality of the food supply they play an important indirect role. It is thus encouraging that they can be sterilized by irradiation without loss of aroma and taste and without significant loss of ..beta..-carotenes. Of future importance are the observations on single cell protein and protein-fat-carbohydrate mixtures. The reduction of net protein utilization in protein-fat mixtures may be the result of physical interaction of the components.

Antimicrobial usage and resistance in beef production

OpenAIRE

Cameron, Andrew; McAllister, Tim A.

2016-01-01

Antimicrobials are critical to contemporary high-intensity beef production. Many different antimicrobials are approved for beef cattle, and are used judiciously for animal welfare, and controversially, to promote growth and feed efficiency. Antimicrobial administration provides a powerful selective pressure that acts on the microbial community, selecting for resistance gene determinants and antimicrobial-resistant bacteria resident in the bovine flora. The bovine microbiota includes many harm...

The Food Safety of Livestock Products (Meatball, Corned Beef, Beef Burger and Sausage Studied from Heavy Metal Residues Contamination

Directory of Open Access Journals (Sweden)

E Harlia

2010-01-01

Full Text Available The aims of animal husbandry improvements are to increase both the quality and the quantity of livestock production and to ensure the safety of the product. It is necessarry for consumers to pay attention to the food safety of livestock product because it is related to human's health. The research was conducted to determine the food safety of livestock product condition by detecting heavy metal residues on several food products from livestock like meatball, corned beef, burger’s beef, and sausages. This research was explored by using survey's method and purposive technique sampling, then the resulted data were descriptively analyzed. The observed variables were heavy metal contents such as Plumbum (Pb and Cadmium (Cd in which being measured by using AAS (Atomic Absorption Spectrophotometri . The result showed that in general, heavy metal residue of Pb from several livestock products (meatball, corned beef, beef burger, and sausages were smaller than Maximum Residue Limit (MRL, while the Cd’s residue was partly over the MRL concentration, therefore further action has to be taken as it affects the human's health. (Animal Production 12(1: 50-54 (2010 Key words : food safety, MRL, heavy metal Pb, Cd.

Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia.

Science.gov (United States)

Kuan, Chee Hao; Wong, Woan Chwen; Pui, Chai Fung; Mahyudin, Nor Ainy; Tang, John Yew Huat; Nishibuchi, Mitsuaki; Radu, Son

2013-12-01

A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9) from three wet markets (A, B, and C) in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR) method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis.

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat.

Science.gov (United States)

Zdanowska-Sąsiadek, Żaneta; Marchewka, Joanna; Horbańczuk, Jarosław Olav; Wierzbicka, Agnieszka; Lipińska, Paulina; Jóźwik, Artur; Atanasov, Atanas G; Huminiecki, Łukasz; Sieroń, Aleksander; Sieroń, Karolina; Strzałkowska, Nina; Stelmasiak, Adrian; De Smet, Stefaan; Van Hecke, Thomas; Hoffman, Louwrens C

2018-05-25

The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich ( m. ambiens ), beef ( m. semimembranosus ), and broiler chicken meat ( m. pectoralis major ). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine-in beef, anserine-in ostrich then in chicken meat). The, beneficial to human health, n -3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Directory of Open Access Journals (Sweden)

Żaneta Zdanowska-Sąsiadek

2018-05-01

Full Text Available The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens, beef (m. semimembranosus, and broiler chicken meat (m. pectoralis major. The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef, biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat. The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

The possibility of using irradiated untraditional feed-stuffs in rabbits nutrition

International Nuclear Information System (INIS)

Mekawy, H.M.S.H.

2007-01-01

The present work was designed and carried out at food irradiation research department , National Center for Radiation Research and Technology (NCRRT), Nasr City, Cairo , Egypt , in co-operation with animal production department, faculty of agriculture, Moshtohor, Benha University. The main target of the present study was to evaluate, improve and upgrade the utilization of olive cake and the possibility of replacing part of (clover hay) in rabbits diets by either non-or irradiated processed olive cake with gamma irradiation at dose levels of 20 and 60 kGy . The performance of growing rabbits digestibility, nutritive values of experimental diets, alongside some blood haematological and biochemical parameters, violability rate and economical efficiency were also studied. The growing rabbits were fed on diets without olive cake by - product (control diet) , or with 15% raw or processed olive cake at the above mentioned radiation dose (20 and 60 kGy) from cobalt-60 radioisotopes. Accordingly, a total of 4 experimental diets were used. The experimental diets were formulated to be iso-nitrogenous ( ∼ 17% CP), iso - caloric (∼2500 kcal DE/kg diet) and to , satisfy the nutrients requirements of growing rabbits according to agriculture ministry decree (1996)

Safety evaluation on irradiated food ingestion

International Nuclear Information System (INIS)

1986-01-01

This paper reports double-blind observations of volunteers who took 35 kinds of irradiated foods as their main diet for 90 days. The subjects consisted of 70 medical students and 8 staff members in the Shanghai Medical University. They were randomly divided into two groups. One group was supplied with irradiated foods, the other acted as controls eating the same food but non-irradiated. The 35 kinds of irradiated foods were grain, meat products, vegetables, fruits, dried fruits etc. The absorbed dose of irradiation from the processed foods varied from 0.1 to 8.0 kGy. The irradiated foods made up 60.3% of the total food intake by weight. Observations during 90 days indicated that the subjects were all pleased with their diets and no adverse effects on their health were seen. Clinical and laboratory examinations included routine blood and urine tests, blood biochemical examinations, hepatic and renal function tests, endocrinological assays, cellular immunity tests, and mutagenetic studies (such as the incidence of polyploid cells, chromosomal structural aberration, rates of sister chromatid-exchanges, micronuclei test, urine Ames' test). These studies showed that the ingestion of these foods are safe for humans

Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

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Shawish, Reyad R.

2016-04-01

Full Text Available Food-borne pathogens are of high concern for public health and food safety. food poisoning is one of the most economically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs in processed beef from Kingdom of Saudi Arabia (KSA and Egypt. In the present investigation a total of 250 random processed meat samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon were collected from different super markets in the study area. Using conventional cultural methods, samples were cultured for isolation and identification of . Multiplex PCR was used to detect SEs of the classical type SEA, SEB, SEC and SED from isolates.The percentage presence of in minced meat, beef burger, beef sausage, beef kofta and beef luncheon was 38%, 22%, 30%, 32% and 12%, respectively. Multiplex PCR indicated that all examined samples contain different types of classical staphylococcal enterotoxins and only minced meat samples contained all four types of toxins. Multiplex PCR is efficient in detection of SEs from food and may be used in tracing of toxins to promote food hygiene. Implications of contamination of processed meat to food hygiene in the study area are highlighted.

Identification of Social Capital on Beef Cattle Farmers Group

Science.gov (United States)

Lestari, V. S.; Sirajuddin, S. N.; Abdullah, A.

2018-02-01

Social capital plays an important role in the development of beef cattle farms in South Sulawesi. The aim of this research was to know the social capital of beef cattle farmers in South Sulawesi. Population of this research was 31 beef cattle farmers. Variable of social capital was mutual trust, norms and linkage. The data were collected from observation and depth interview by using questionnaire. There were 10 questions which were adopted from Australian Center for International Agriculture Research. The answer was scored by using Likert scale ranging from 1 refer to strongly disagree; 2 refer to disagree; 3 refer to not sure; 4 refer to agree and 5 refer to strongly agree. The data were analyzed descriptively by using frequency distribution. The research revealed that the social capital of beef cattle farmers was categorized as “high”.

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.

Science.gov (United States)

Savadkoohi, Sobhan; Hoogenkamp, Henk; Shamsi, Kambiz; Farahnaky, Asgar

2014-08-01

The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference. Copyright © 2014 Elsevier Ltd. All rights reserved.

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics.

Science.gov (United States)

Van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim

2014-07-01

The supply of tender beef is an important challenge for the beef industry. Knowledge about the profile of consumers who are more optimistic or more accurate in their tenderness evaluations is important for product development and beef marketing purposes. Central location tests of beef steaks were performed in Norway and Belgium (n=218). Instrumental and sensorial tenderness of three muscles from Belgian Blue and Norwegian Red cattle was reported. Consumers who are optimistically evaluating tenderness were found to be more often male, less food neophobic, more positive towards beef healthiness, and showed fewer concerns about beef safety. No clear profile emerged for consumers who assessed tenderness similar to shear force measurements, which suggests that tenderness is mainly evaluated subjectively. The results imply a window of opportunities in tenderness improvements, and allow targeting a market segment which is less critical towards beef tenderness. © 2013 Elsevier Ltd. All rights reserved.

Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia

Science.gov (United States)

Kuan, Chee Hao; Wong, Woan Chwen; Pui, Chai Fung; Mahyudin, Nor Ainy; Tang, John Yew Huat; Nishibuchi, Mitsuaki; Radu, Son

2013-01-01

A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9) from three wet markets (A, B, and C) in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR) method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis. PMID:24688507

Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia

Directory of Open Access Journals (Sweden)

Chee Hao Kuan

2013-12-01

Full Text Available A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9 from three wet markets (A, B, and C in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis.

The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction

Directory of Open Access Journals (Sweden)

Hocquette Jean-Francois

2012-08-01

Full Text Available Abstract Background Previous research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40 was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism and beef quality. Results We developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1. RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group, was

The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction.

Science.gov (United States)

Hocquette, Jean-Francois; Bernard-Capel, Carine; Vidal, Veronique; Jesson, Beline; Levéziel, Hubert; Renand, Gilles; Cassar-Malek, Isabelle

2012-08-15

Previous research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40) was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism) and beef quality. We developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1). RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism) which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group), was validated in the groups of 30 Charolais young

Effect of irradiation on wound healing after tooth extraction in the rachitic rats

Energy Technology Data Exchange (ETDEWEB)

Kim, Mee Kyung; Hwang, Eui Hwan; Lee, Sang Rae [College of Dentistry, Kyung Hee University, Seoul (Korea, Republic of)

2002-03-15

To observe the histopathological changes following irradiation on the wound healing after tooth extraction in the rachitic rats. In order to carry out this study, the rats were divided into four groups: Group 1 (normal diet/non-irradiation group), Group 2 (normal diet/irradiation group), Group 3 (rachitogenic diet/non-irradiation group), and Group 4 (rachitogenic diet/irradiation group). Rachitic changes were induced with rachitogenic diet No. 2 (high calcium, low phosphorus, and Vitamin D deficient diet) for 5 weeks. After the extraction of both maxillary first molars of the rats in Group 2 and 4, the head and neck of the rats were irradiated with single absorbed dose of 10 Gy. The rats were sacrificed at the 1st, 5th, 10th, and 15th day after tooth extraction. The specimens including the extraction wound were sectioned, stained with the hematoxylin-eosin and Masson's trichrome method and examined under the light microscope. In the Group 2, the amount of newly formed bone trabeculae on the periphery of extraction socket and osteoblastic activity were reduced. In the Group 3, epithelial fusion was not revealed on the 5th day after toothe extraction and growth rate of osteoid formation was reduced. In the Group 4, necrotized tissue at the outer surface of extraction socket and destructive changes on the alveolar bones were noted on the 10th day. Epithelial fusion was not revealed and large amounts of osteoclast were noted on alveolar bone on the 15th day. The healing process of wound after tooth extraction was retarded by irradiation and especially in the rachitic rats.

Effect of irradiation on wound healing after tooth extraction in the rachitic rats

International Nuclear Information System (INIS)

Kim, Mee Kyung; Hwang, Eui Hwan; Lee, Sang Rae

2002-01-01

To observe the histopathological changes following irradiation on the wound healing after tooth extraction in the rachitic rats. In order to carry out this study, the rats were divided into four groups: Group 1 (normal diet/non-irradiation group), Group 2 (normal diet/irradiation group), Group 3 (rachitogenic diet/non-irradiation group), and Group 4 (rachitogenic diet/irradiation group). Rachitic changes were induced with rachitogenic diet No. 2 (high calcium, low phosphorus, and Vitamin D deficient diet) for 5 weeks. After the extraction of both maxillary first molars of the rats in Group 2 and 4, the head and neck of the rats were irradiated with single absorbed dose of 10 Gy. The rats were sacrificed at the 1st, 5th, 10th, and 15th day after tooth extraction. The specimens including the extraction wound were sectioned, stained with the hematoxylin-eosin and Masson's trichrome method and examined under the light microscope. In the Group 2, the amount of newly formed bone trabeculae on the periphery of extraction socket and osteoblastic activity were reduced. In the Group 3, epithelial fusion was not revealed on the 5th day after toothe extraction and growth rate of osteoid formation was reduced. In the Group 4, necrotized tissue at the outer surface of extraction socket and destructive changes on the alveolar bones were noted on the 10th day. Epithelial fusion was not revealed and large amounts of osteoclast were noted on alveolar bone on the 15th day. The healing process of wound after tooth extraction was retarded by irradiation and especially in the rachitic rats.

The Possibility of Using Irradiated Khishni (Liza abu) Fish Meal Instead of the Imported Protein Sources in The Diet of Common Carp (Cprinus carpio L.)

International Nuclear Information System (INIS)

AL shammaa, A.A; Abu Tabigh, S.M; Al Fadily, M.K.

2005-01-01

Two experiments were done,the first for ten week,in which fish meal (FM) were used instead of animal protein (AP). A total of (12) group of young common carps Cyprinus carpio L.(25.98±0.27 gm.) were fed on four experimental diets. The first three diets were with 4%, 8% and 12% of (FM) (total replacement),specific growth rate, final fish weight and protein efficiency ratio. Whereas, in the second experiment, a total of (15) groups of C.carpio (36,44±0.23 gm)were fed on five experimental diets in which (FM) were used by 12% and 15% instead of (AP) as well as by 10% and 15% instead of Soyabean meal . The fifth diets was with 0% (F M). Statistical analysis (CRD and Dun cans test ) showed no significant differences (P>0.05) between the experimental diet according to food conversion ratio. According to these results dried irradiated Khishni can be used as a (FM). and to be a good replacer for all (AP) and 50% of Soyabean (c.p. 44%) in the diet of common carp.) (author)

Effect of phenotypic residual feed intake and dietary forage content on the rumen microbial community of beef cattle.

Science.gov (United States)

Carberry, Ciara A; Kenny, David A; Han, Sukkyan; McCabe, Matthew S; Waters, Sinead M

2012-07-01

Feed-efficient animals have lower production costs and reduced environmental impact. Given that rumen microbial fermentation plays a pivotal role in host nutrition, the premise that rumen microbiota may contribute to host feed efficiency is gaining momentum. Since diet is a major factor in determining rumen community structure and fermentation patterns, we investigated the effect of divergence in phenotypic residual feed intake (RFI) on ruminal community structure of beef cattle across two contrasting diets. PCR-denaturing gradient gel electrophoresis (DGGE) and quantitative PCR (qPCR) were performed to profile the rumen bacterial population and to quantify the ruminal populations of Entodinium spp., protozoa, Fibrobacter succinogenes, Ruminococcus flavefaciens, Ruminococcus albus, Prevotella brevis, the genus Prevotella, and fungi in 14 low (efficient)- and 14 high (inefficient)-RFI animals offered a low-energy, high-forage diet, followed by a high-energy, low-forage diet. Canonical correspondence and Spearman correlation analyses were used to investigate associations between physiological variables and rumen microbial structure and specific microbial populations, respectively. The effect of RFI on bacterial profiles was influenced by diet, with the association between RFI group and PCR-DGGE profiles stronger for the higher forage diet. qPCR showed that Prevotella abundance was higher (P < 0.0001) in inefficient animals. A higher (P < 0.0001) abundance of Entodinium and Prevotella spp. and a lower (P < 0.0001) abundance of Fibrobacter succinogenes were observed when animals were offered the low-forage diet. Thus, differences in the ruminal microflora may contribute to host feed efficiency, although this effect may also be modulated by the diet offered.

Nutritional Evaluation of NASA's Rodent Food Bar Diet

Science.gov (United States)

Barrett, Joyce E.; Yu, Diane S.; Dalton, Bonnie P.

2000-01-01

Tests are being conducted on NASA's rodent Food Bar in preparation for long-term use as the rat and mouse diet aboard the International Space Station. Nutritional analyses are performed after the bars are manufactured and then repeated periodically to determine nutritional stability. The primary factors analyzed are protein, ash, fat, fiber, moisture, amino acids, fatty acids, and minerals. Nutrient levels are compared to values published in the National Research Council's dietary requirements for rodents, and also to those contained in several commonly used commercial rodent lab diets. The Food Bar is manufactured from a powdered diet to which moisture is added as it is processed through an extruder. The bars are dipped into potassium sorbate, vacuum-sealed, and irradiated. In order to determine nutrient changes during extrusion and irradiation, the powdered diet, the non-irradiated bars, and the irradiated bars are all analyzed. We have observed lower values for some nutrients (iodine, vitamin K, and iron) in the Food Bars compared with NRC requirements. Many nutrients in the Food Bars are contained at a higher level than levels in the NRC requirements. An additional factor we are investigating is the 26% moisture level in the Food Bars, which drops to about 15% within a week, compared to a stable 10% moisture in many standard lab chow diets. In addition to the nutritional analyses, the food bar is being fed to several strains of rats and mice, and feeding study and necropsy results are being observed (Barrett et al, unpublished data). Information from the nutritional analyses and from the rodent studies will enable us to recommend the formulation that will most adequately meet the rodent Food Bar requirements for long-term use aboard the Space Station.

prevalence of escherichia coli 0157:h7 in fresh and roasted beef

African Journals Online (AJOL)

DR. AMINU

The prevalence of Enterohemorrhagic Escherichia coli 0157:H7 in 300 fresh beef and 150 roasted beef samples from ... likely cause of E. coli O157:H7 infection is undercooked ground beef. ..... coli O157:H7 in a sheep model. Appl. Environ.

Growth, carcass characteristics, and profitability of organic versus conventional dairy beef steers.

Science.gov (United States)

Bjorklund, E A; Heins, B J; Dicostanzo, A; Chester-Jones, H

2014-03-01

Bull calves (n=49), born at the University of Minnesota West Central Research and Outreach Center (Morris) between March and May 2011, were used to compare growth measurements and profitability of conventional and organic dairy steers. Calves were assigned to 1 of 3 replicated groups at birth: conventional (CONV; n=16), organic (pasture and concentrate; ORG; n=16), or organic grass only (GRS; n=17), and analysis of variables was on a pen basis. Breed groups of calves were Holstein (HO; n=9); Holsteins (n=11) maintained at 1964 breed average level; crossbreds (n=19) including combinations of HO, Montbéliarde, and Swedish Red; and crossbreds (n=10) including combinations of HO, Jersey, Swedish Red, and Normande. The CONV steers were fed a diet of 80% concentrate and 20% forage. The ORG steers were fed a diet of organic corn, organic corn silage, and at least 30% of their diet consisted of organic pasture during the grazing season. The GRS steers grazed pasture during the grazing season and were fed high-quality hay or hay silage during the nongrazing season. Intakes of a total mixed ration were recorded daily with herd management software. A profit function was defined to include revenues and expenses for beef value, feed intake, pasture intake, health cost, and yardage. The GRS (358.6 kg) steers had lesser total gains from birth to slaughter than ORG (429.6 kg) and CONV (534.5 kg) steers. Furthermore, the GRS (0.61 kg/d) steers had lesser average daily gain from birth compared with ORG (0.81 kg/d) and CONV (1.1 kg/d) steers. The GRS and ORG steers had smaller rib eye area (49.5 and 65.8 cm(2), respectively) compared with CONV (75.4 cm(2)) steers. For profitability, GRS steers had 43% greater profit than CONV steers due to organic beef price premiums and lower feed costs. On the other hand, ORG steers had substantially less profit than CONV steers. The higher cost of production for the ORG steers is due to the extreme high value of organic corn. The results of the

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

Science.gov (United States)

Holman, Benjamin W B; van de Ven, Remy J; Mao, Yanwei; Coombs, Cassius E O; Hopkins, David L

2017-05-01

We aimed to establish colorimetric thresholds based upon the capacity for instrumental measures to predict consumer satisfaction with beef colour. A web-based survey was used to distribute standardised photographs of beef M. longissimus lumborum with known colorimetrics (L*, a*, b*, hue, chroma, ratio of reflectance at 630nm and 580nm, and estimated deoxymyoglobin, oxymyoglobin and metmyoglobin concentrations) for scrutiny. Consumer demographics and perceived importance of colour to beef value were also evaluated. It was found that a* provided the most simple and robust prediction of beef colour acceptability. Beef colour was considered acceptable (with 95% acceptance) when a* values were equal to or above 14.5. Demographic effects on this threshold were negligible, but consumer nationality and gender did contribute to variation in the relative importance of colour to beef value. These results provide future beef colour studies with context to interpret objective colour measures in terms of consumer acceptance and market appeal. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Studies on the radiation sensitivity of food microorganism by high dose irradiation

International Nuclear Information System (INIS)

Hwang, Han Joon; Lee, Eun Jung; Yu, Hyun Hee; Lee, Jae Ho

2010-04-01

We investigated the radio resistance of pathogenic microorganisms (Bacillus cereus, Staphylococcus aureus, Methicillin resistant Staphylococcus aureus(MRSA) and Escherichia coli O157) in irradiating environments. Their radiation conditions of pathogenic microorganisms varied with pH(3-10), salt concentration(1-15%), temperature(-20, 4 and 25 .deg. C) and atmospheric condition. In addition, the effect of γ-irradiation on the inactivation of pathogenic microorganisms inoculated into food (saengsik, sliced ham, chopped beef) was investigated. The radiation dose ranged from 0 to 3 kGy. The γ--irradiated B.cereus(γ--BC) St.aureus(γ--SA), MRSA(γ--MRSA) and E.coli O157(γ--EC) were then cultured and the viable cell count on plate count agar and D10-values(dose required to inactivate 90% of a microbial population) were calculated. The number of pathogenic microorganisms at pH(3-10) and salt concentration(1-15%), temperature(-20, 4 and 25 .deg. C) and atmospheric condition decreased by 1 log CFU/ml after irradiation. The D 10 -value of γ--SA in the optimum condition was 0.152 kGy, and these of γ--MRSA and γ--EC were 0.346 and 0.240 kGy, respectively. The initial cell counts of pathogenic microorganisms in culture broth were slightly decreased as the decrease of pH and the increase of salt concentration. However, radiation resistance of pathogenic microorganisms was increased at frozen state. Moreover, D 10 -values of these is test strains in saengsik, sliced ham and chopped beef were 0.597, 0.226 , 0.398 and 0.416 kGy, respectively. These results provide the basic information for the in activation of pathogenic microorganisms in foods by irradiation

Studies on the radiation sensitivity of food microorganism by high dose irradiation