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Sample records for irradiated beef stew

  1. Chicken Stew

    Science.gov (United States)

    ... this page: https://medlineplus.gov/recipe/chickenstew.html Chicken Stew To use the sharing features on this ... leftovers for lunch the next day! Ingredients 8 chicken pieces (breasts or legs) 1 cup water 2 ...

  2. Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

    International Nuclear Information System (INIS)

    Badr, H.M.

    2005-01-01

    The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 2 and 4 KGy. Then, the extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was determined during refrigerated (4± 1 degree C) and frozen (-18 degree C) storage, while was determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual colour were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking can accelerate the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in absence of carnosine significantly increased with higher rates the PV and TBARS in salted or salted and cooked beef samples. Moreover, irradiation and storage significantly increased the formation of MetMb in ground beef and raw patties in absence of carnosine. Addition of carnosine significantly reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red colour post irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products

  3. Use of high irradiation doses for preservation of canned beef

    International Nuclear Information System (INIS)

    Hammad, A.A.I; Salem, F.A.; El-Sahy, K.M.; Rady, A.; Badr, H.H.

    1997-01-01

    The effect of high irradiation doses (11.25,22.5 and 45 KGy) on the bacteriology, organoleptic quality and shelf - life extension of beef meat that are hermetically sealed in metal cans was investigated in comparison with commercial heat sterilization. The unirradiated cans of pre cooked (enzyme inactivated) unirradiated beef were swollen after only one month of storage at ambient temperature (20-30 degree). Application of 11.25 and 22.5 kGy to vacuum packed and enzyme inactivated beef was not enough for sterilization and only delayed swelling of beef cans. Application of 45 KGy irradiation dose prevented swelling of beef vans up to 12 months at ambient temperature and provided meat product, similar to the commercial heat sterilized one, organoleptically acceptable and microbiologically safe. Running title: Radiation sterilization of meat

  4. Irradiation of refrigerated corned beef for shelf-life extension

    International Nuclear Information System (INIS)

    Sallam, Y.I.; El-Magoli, S.B.M.; Mohamed, H.H.; El-Mongy, T.M.

    2000-01-01

    The development of the microflora of unirradiated and irradiated cowed beef was followed during storage at 5 degree. The total aerobic counts in unirradiated corned beef samples reached x 10 7 cfu/g after 10 days and after 15, 20 , 25 and 30 days of cold storage in irradiated samples at 2, 4, 6, 8 kGy, respectively, accompanied with obvious organoleptic evidence of microbial. Radiation doses up to 8 kGy and cold storage (5 degree) of cowed beef had no effect on the major constituents (moisture, protein and lipids) of these products. During storage, total volatile bases nitrogen (TVBN) and thiobarbituric acid (TBA) values tended to increase; the Ph of corned beef fall down to ca. 5. 7. Increasing the radiation dose level to 6 and 8 kGy, to increase the product shelf-life, affects generally the physical properties of the corned beef samples, and therefore, it could be concluded that the radiation dose level should be chosen to inhibit public health concern bacteria and reduce spoilage organisms, and at the same time preserve the natural properties of the food. At the present study a dose level of 4 kGy was found to be quite enough to reach such requirements for corned beef samples

  5. Irradiation of ground beef with the purpose of refrigerated storage

    International Nuclear Information System (INIS)

    Keskin, S.

    1977-01-01

    Ground beef packaged in polyethylene film was irradiated at different dose levels ranging from 0.25 to 1.0 Mrad and stored at 3+-1 0 C. Bacteriological and organoleptic evaluations were carried out immediately after irradiation and at weekly intervals thereafter. The red color of the meat was darker after irradiation and this darkening increased with radiation dose. This color change was limited to the surface of the samples. The results of the bacteriological and organoleptic examination indicate that irradiation at 0.25 Mrad permits refrigerated storage of ground beef for 3 weeks, 0,5 Mrad for 6 weeks. Coliforms were found only in non-irradiated samples [fr

  6. Consumers' willingness to pay for irradiated prepared ground beef

    International Nuclear Information System (INIS)

    Nayga, R.M. Jr.; Woodward, R.; Aiew, W.

    2009-01-01

    This paper focuses on estimating willingness to pay for reducing the risk of contracting foodborne illness using a non-hypothetical experiment utilizing real food products (i.e. prepared ground beef), real cash and actual exchange in a market setting. Respondents were given positive information about the nature of food irradiation. Single bounded and one and one-half bounded models are developed using dichotomous choice experiments. The results indicate that individuals are willing to pay for a reduction in the risk of foodborne illness once informed about the nature of food irradiation. Respondents are willing to pay a premium of about US $0.77 for 450 g (1 pound) of irradiated ground beef, which is higher than the cost of irradiating the product. (author)

  7. 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.

  8. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

    Energy Technology Data Exchange (ETDEWEB)

    Ahn, D.U. E-mail: duahn@iastate.edu; Nam, K.C

    2004-10-01

    Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% {alpha}-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+{alpha}-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid.

  9. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

    International Nuclear Information System (INIS)

    Ahn, D.U.; Nam, K.C.

    2004-01-01

    Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% α-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+α-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid

  10. Chemical Composition and Storage Stability of Beef burger Steaks as Influenced by Cooking and Irradiation

    International Nuclear Information System (INIS)

    Tawfik, S.S.; El kabbani, H.M.; Sallam, M.H.; Attia, A.I.

    2007-01-01

    Meat industry in Egypt has a great economic potential, but till now it has not received adequate attention. Beef burgers were prepared (50 g, 1 cm thick steaks) and aerobically packaged into polyethylene pages then divided into control, cooking and gamma-irradiated (3 and 4 kGy) groups. Samples stored at (5±degree c) and periodically judged after 5, 10, 15, 20,25 and 30 days. The results showed that irradiation increased the shelf life of stored cooked beef burger, as compared to control samples. In addition, the dose of 3 kGy is considered the most adequate for irradiation of this meat product because it obtained the same results reflected by 4 kGy. The microbiological, chemical and sensorial testing for stored cooking and irradiated beef burger steaks were examined according an experimental design presented conditions that were adequate for human consumption of this product during the refrigeration storage periods. For the non-irradiated beef burger samples, bacterial contamination was the main limiting factor with respect to the shelf life, whereas for the irradiated beef burger samples this factor was lipid oxidation. Conclusion: The cooking before food irradiation may be of practical efficacy in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat products. Recommendation: The necessity for a proper preservation method for marketing the processing beef burger steaks in each of its numerous retail markets should be established central irradiation units for processing and packing before distribution in these retail markets

  11. Failure of irradiated beef and ham to induce genetic aberrations of Drosophila

    International Nuclear Information System (INIS)

    Mittler, S.

    1979-01-01

    Ham that had been irradiated by electrons and beef which had been exposed to gamma rays from 60 Co were fed to Drosophila melanogaster to determine whether meat sterilized by these methods would induce genetic aberrations. The results showed that for yB/sc 8 y + Y males, fed on irradiated ham or beef, thermally preserved beef or frozen beef for their entire larval life, there was no significant increase in the loss of X or Y chromosomes or non-disjunction of these chromosomes; there was also no significant increase in any of the broods. Similarly for the Oregon R males, there was no significant increase in yield of sex-linked recessive lethals. Thus feeding of irradiated ham and beef to Drosophila males did not induce significant increases in genetic aberrations. The present findings are discussed in relation to the conflicting results of previous studies. (U.K.)

  12. Detection of irradiated beef by nuclear magnetic resonance lipid profiling combined with chemometric techniques.

    Science.gov (United States)

    Zanardi, Emanuela; Caligiani, Augusta; Padovani, Enrico; Mariani, Mario; Ghidini, Sergio; Palla, Gerardo; Ianieri, Adriana

    2013-02-01

    The combination of (1)H NMR lipid profiling with multivariate analysis was applied to differentiate irradiated and non-irradiated beef. Two pattern recognition chemometric procedures, stepwise linear discriminant analysis (sLDA) and artificial neural networks (ANNs), provided a successful discrimination between the groups investigated. sLDA allowed the classification of 100% of the samples into irradiated or non-irradiated beef groups; the same result was obtained by ANNs using the 1 kGy irradiation dose as discriminant value suggested by the network. Furthermore, sLDA allowed the classification of 81.9% of the beef samples according to the irradiation dose (0, 2.5, 4.5 and 8 kGy). (1)H NMR lipid profiling, coupled with multivariate analysis may be considered a suitable and promising screening tool for the rapid detection of irradiated meat in official control of food. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. 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

  14. Comparison of the effects of gamma ray and e-beam irradiation on the quality of minced beef during storage

    International Nuclear Information System (INIS)

    Park, Jae Nam; Han, In Jun; Kim, Wang Geun; Song, Beom Seok; Kim, Jae Hun; Choi, Jong Il; Yoon, Yo Han; Byun, Myung Woo; Hwang, Han Joon; Lee, Ju Woon; Park, Jin Gyu

    2009-01-01

    This study was conducted to compare the microbiological and physicochemical qualities of minced beef irradiated with gamma ray of e-beam at the absorbed doses from 5 to 20 kGy. The total bacterial counts of minced beef were decreased depending upon the irradiation doses, but sterilizing effect of gamma irradiation was higher than that of e-beam irradiation. The contents of malondialdegyde of minced beef were increased depending upon irradiation doses as well as storage periods (p< 0.05). Volatile basic nitrogen in minced beef was constantly increased during storage, but the increasing rate were retarded by irradiation. The hunter's color values(L*, a* and b*) of gamma or e-beam irradiated minced beef were decreased as irradiation dose increasing. Meanwhile, the quality changes of gamma irradiated samples were faster than e-beam irradiated samples

  15. 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

  16. A comparison of gamma-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver

    International Nuclear Information System (INIS)

    Farag, R.S.; Daw, Z.Y.; Farag, S.A.; Abd El-Wahab, S.A.E.

    2000-01-01

    The effects of gamma-irradiation treatments (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 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 (-18 degree) for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA ( Thiobarbituric acid) values were slightly increased after irradiation treatments and also during frozen storage (-18 degree c). 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 (-18 degree c) was 62%. The bacterial load for beef liver exposed to gamma-irradiation at 10 kGy after 3 months at -18 degree c was decreased by 98%. Hence, gamma-irradiation treatment was far better than microwave treatment for inhibiting the multiplication of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period

  17. 9 CFR 319.304 - Meat stews.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food...

  18. Effect of Gamma Irradiation and Marination on Microbial Load of Beef Meat

    International Nuclear Information System (INIS)

    Elhifnawi, H.N.

    2010-01-01

    This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or air) with gamma irradiation could have a synergetic effect, in order to reduce the dose required for microbial decontamination of fresh beef meat. The effect of these combined treatments on the shelf-life extension was also evaluated. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling proliferation during storage at 4 degree C for 6 days. Irradiation of fresh beef meat with a dose of 3.0 kGy in combination with marination appear to be able to extend the microbial shelf-life. The D10 values of Listeria monocytogenes inoculated onto un-marinated and marinated beef were 0.5 and 0.4 kGy, respectively

  19. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    International Nuclear Information System (INIS)

    Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

    2014-01-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

  20. 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

  1. 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...

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

    International Nuclear Information System (INIS)

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

    2012-01-01

    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. - Highlights: ► Garlic and red wine were added to ground beef and irradiated at 5 kGy in the presence of charcoal pack. ► When the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly and it affected sensory score. ► Thus, addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation. ► This effect was consistent when additives, such as garlic and red wine, were added into ground beef.

  3. 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)

  4. 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

  5. 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.

  6. 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)

  7. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    Science.gov (United States)

    Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

    2014-10-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

  8. 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.

  9. 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

  10. 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.

  11. 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

  12. 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)

  13. 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

  14. 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

  15. 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.

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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.

  1. 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.

  2. 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

  3. 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®

  4. 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

  5. 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)

  6. 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

  7. 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.

  8. 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

  9. 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

  10. 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.

  11. 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

  12. 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)

  13. 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.

  14. 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

  15. 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)

  16. 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

  17. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

    Science.gov (United States)

    Qi, Jun; Liu, Deng-Yong; Zhou, Guang-Hong; Xu, Xing-Lian

    2017-09-01

    The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. © 2017 Institute of Food Technologists®.

  18. 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.)

  19. 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.)

  20. 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

  1. Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

    Directory of Open Access Journals (Sweden)

    E. GHASEMI

    2009-09-01

    Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

  2. 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)

  3. Use of irradiation to improve the safety and quality of ethnic South African foods. Part I: Combined edible coating and irradiation treatment on sensory and microbiological quality of moist beef biltong

    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

  4. Red palm oil bean-stew improved serum vitamin A and ...

    African Journals Online (AJOL)

    Vitamin A deficiency (VAD), anaemia, and parasitic infections are among the major nutritional and health problems confronting Ghanaian school children. This study assessed the impact of red palm oil bean-stew consumption on serum retinol and haemoglobin concentrations of Ghanaian school children in a ...

  5. 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...

  6. 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.

  7. 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

  8. 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.

  9. Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed.

    Science.gov (United States)

    Qi, Jun; Li, Xiao; Zhang, Wenwen; Wang, Huhu; Zhou, Guanghong; Xu, Xinglian

    2018-02-01

    This study assessed the influence of stewing (1, 2 or 3 h) on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken, which is a popular broiler chicken in Asia. Results indicated that longer stewing considerably increased cooking loss of the chicken carcass and tenderness of thigh meat. After 3 h of stewing, protein digestibility decreased from 90.5% to 80.3% and fiber diameter decreased by 8.63 μm. The shear force value of breast meat decreased from 32.34 N at 1 h to 10.29 N at 2 h, and then increased to 39.98 N at 3 h. The texture profile of breast meat remarkably decreased during stewing. Moreover, increased stewing time induced longitudinal and transversal shrinkage of muscle fibers and the degradation of the myosin heavy chain. These findings suggested that prolonged stewing (3 h) resulted in decreased meat qualities, based on the changes in cooking loss, digestibility and texture profile, but that stewing for 2 h increased thigh and breast tenderness. Producers could utilize this information to stew yellow-feathered chicken meat with desirable qualities. © 2017 Japanese Society of Animal Science.

  10. Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations.

    Science.gov (United States)

    De Kock, H L; Zandstra, E H; Sayed, N; Wentzel-Viljoen, E

    2016-01-01

    This study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming chicken stew in light of South Africa's new salt recommendations. In total, 432 South-African consumers (aged 35.2 ± 12.3 years) consumed a full portion of a chicken stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare chicken stews: 1) no reduction - 2013 Na level; regular salt level as currently available on the South African market (24473 mg Na/100 g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025 mg Na/100 g), 3) 2016 salt level, as per regulatory prescriptions (18000 mg Na/100 g), 4) 2019 salt level, as per regulatory prescriptions (13000 mg Na/100 g). Consumers were randomly allocated to consume one of the four meals. Liking, salt taste perception, and use of table salt and pepper were measured. Chicken stews prepared with reduced-salt stock powders were equally well-liked as chicken stews with the current salt level. Moreover, a gradual reduction of the salt in the chicken stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 Na level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases. More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. 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...

  12. 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...

  13. Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.

    Science.gov (United States)

    Park, Hye-Won; Kim, Young Choul; Jang, Seong-Ho; Hong, Jae-Hee

    2018-05-25

    Sensory drivers of liking in foreign food markets are difficult to identify because expression of perceived characteristics varies depending on cultural differences. We aimed to identify differences in perception and expression of a Korean home meal replacement product (Kimchi stew) between 10 Korean trained panelists and 50 eastern Chinese consumers (EC) and 54 northern Chinese consumers (NC) using descriptive analysis and rate-all-that-apply (RATA) tests. Regional differences between EC and NC groups were also investigated. Sensory representations of the six Kimchi stew samples were similar between the Korean trained and Chinese consumer panels. Use of simple sensory RATA terms was similar among the groups. However, EC whose daily diet has mild flavors associated consumer terms with negative connotations, such as odd flavor and sharp, with burning sensation and seasoning, implying the influence of regional food cultures. RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost- and time-effective manner. Inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help in understanding foreign consumers' verbal expressions This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  14. Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

    Science.gov (United States)

    Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P

    1990-03-01

    Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

  15. Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.

    Science.gov (United States)

    Christlbauer, Monika; Schieberle, Peter

    2011-12-28

    Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry. In the present investigation, the most odor-active compounds were quantitated in a freshly prepared stewed beef vegetable gravy (BVG) as well as a stewed pork vegetable gravy (PVG) by means of stable isotope dilution assays. Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed 3-mercapto-2-methylpentan-1-ol, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, (E)-2-decenal, (E)-2-undecanal, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone as the most potent odorants in both gravies. However, significantly different OAVs were found for 12-methyltridecanal, which was much higher in the BVG, whereas (E,Z)-2,4-decadienal showed a clearly higher OAV in the PVG. Aroma recombination experiments performed on the basis of the actual concentrations of the odorants in both gravies revealed a good similarity of the aromas of both model mixtures containing all odorants with OAVs > 1 with those of the original gravies.

  16. Lunar and Planetary Science XXXV: Astrobiology Stew: Pinch of Microbes, Smidgen of UV, Touch of Organics, and Dash of Meteorites

    Science.gov (United States)

    2004-01-01

    The session Astrobiology Stew: Pinch of Microbes, Smidgen of UV, Touch of Organics, and Dash of Meteorites includes the following topics: 1) Investigating the Impact of UV Radiation on High-Altitude Shallow Lake Habitats, Life Diversity, and Life Survival Strategies: Clues for Mars' Past Habitability Potential? 2) An Analysis of Potential Photosynthetic Life on Mars; 3) Radiation Inactivation of Bacterial spores on Mars; 4) Hydrophobic Surfaces of Spacecraft Components Enhance the Aggregation of Microorganisms and May Lead to Higher Survival Rates of Bacteria on Mars Landers; 5) Optical Detection of Organic Chemical Biosignatures at Hydrothermal Vents; 6) Signs of Life in Meridiani Planum-What Might Opportunity See (or Miss)? 7) Isolation of PUrines and Pyrimidines from the Murchison Meteorite Using Sublimation; and 8) Relative Amino Acid Composition of CM1 Carbonaceous Chondrites.

  17. 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)

  18. 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....

  19. 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.

  20. 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...

  1. [Determination of four coumarin constituents before and after Angelicae Dahuricae Radix stewed with yellow rice wine and research on its mutual transformation mechanism].

    Science.gov (United States)

    Yuan, Zi-Min; Wang, Jing; Jia, Tian-Zhu; Chen, Jian-Feng

    2016-08-01

    To determine the contents of oxypeucedanin, oxypeucedanin hydrate, byakangelicol and byak-angelicin both before and after Angelicae Dahuricae Radix was stewed with yellow rice wine by high-performance liquid chromatography, and study the mutual transformation mechanisms of oxypeucedanin into oxypeucedanin hydrate, as well as byakangelicol into byak-angelicin. The research results indicated that the contents of oxypeucedanin and byakangelicol were decreased, but the contents of oxypeucedanin hydrate and byak-angelicin were increased after Angelicae Dahuricae Radix was processed with yellow rice wine. The contents' changes of these chemical compounds were due to the ring opening reaction of epoxy compounds, such as oxypeucedanin and byakangelicol under the weak acidity and heating conditions of yellow rice wine. This research could provide a scientific basis for the processing mechanism of Angelicae Dahuricae Radix with yellow rice wine stewing. Copyright© by the Chinese Pharmaceutical Association.

  2. 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.

  3. 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; Avaliacao do efeito combinado do processo de irradiacao e da embalagem em diferentes atmosferas na qualidade microbiologica e sensorial de carne bovina (Longissimus dorsi) fresca refrigerada e congelada

    Energy Technology Data Exchange (ETDEWEB)

    Moreno, Maria Luz Garcia

    2001-07-01

    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{sub 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<0.05) by de process. The temperature effect on the radioresistance of all microorganisms was not observed. Brochothrix thermosphacta was present in numbers of 10{sup 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)

  4. 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.

  5. 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)

  6. 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)

  7. 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)

  8. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.

    Science.gov (United States)

    Christlbauer, Monika; Schieberle, Peter

    2009-10-14

    By application of the aroma extract dilution analysis (AEDA) on an aroma distillate isolated from a freshly prepared, stewed beef/vegetable gravy, 52 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-4096. On the basis of high FD factors in combination with the results of the identification experiments, 3-(methylthio)propanal (cooked potato), 3-mercapto-2-methylpentan-1-ol (gravy-like), (E,E)-2,4-decadienal (deep-fried, fatty), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (lovage-like), vanillin (vanilla-like), (E,E)-2,4-nonadienal (deep-fried), and (E)-2-undecenal (metallic) are suggested as key contributors to the aroma of the gravy. To get an insight into the role of the vegetables as sources of gravy odorants, a beef gravy was prepared without vegetables. The AEDA results revealed that, in particular, onions and leek are important sources of gravy aroma compounds, adding particularly the very potent, gravy-like smelling 3-mercapto-2-methylpentan-1-ol to the overall aroma profile. Further compounds that were clearly derived from the vegetables and, thus, are important modifiers of the overall aroma were 4-vinyl-2-methoxyphenol, (E)-beta-damascenone, beta-ionone, 2-isopropyl-3-methoxypyrazine, and 2-(sec-butyl)-3-methoxypyrazine. Interestingly, none of the key odorants detected in the gravy can be assumed to be formed from a reaction between beef and vegetable constituents. A comparison of the odorants in the beef/vegetable gravy with a gravy prepared according to the same procedure, but substituting beef by pork meat, indicated that most of the aroma compounds were identical-although different in FD factors-but the tallowy smelling 12-methyltridecanal was detected as key odorant only in the beef/vegetable gravy.

  9. Tapeworm infection - beef or pork

    Science.gov (United States)

    Teniasis; Pork tapeworm; Beef tapeworm; Tapeworm; Taenia saginata; Taenia solium; Taeniasis ... undercooked meat of infected animals. Cattle usually carry Taenia saginata ( T saginata ). Pigs carry Taenia solium (T ...

  10. 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...

  11. 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…

  12. Ground Beef and Food Safety

    Science.gov (United States)

    ... 4 days. If frozen, it should keep its quality for about 4 months. When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F (73.9 °C). Why ...

  13. 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...

  14. 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.

  15. Environmental impacts of beef production

    NARCIS (Netherlands)

    Gerber, P.J.; Mottet, Anne; Opio, C.I.; Falcucci, Alessandra; Teillard, Félix

    2015-01-01

    Beef makes a substantial contribution to food security, providing protein, energy and also essential micro-nutrients to human populations. Rumination allows cattle - and other ruminant species - to digest fibrous feeds that cannot be directly consumed by humans and thus to make a net positive

  16. Canadian beef quality audit.

    Science.gov (United States)

    Van Donkersgoed, J; Jewison, G; Mann, M; Cherry, B; Altwasser, B; Lower, R; Wiggins, K; Dejonge, R; Thorlakson, B; Moss, E; Mills, C; Grogan, H

    1997-01-01

    aged. Based on January 1996 prices, the economic analysis showed that the Canadian beef industry lost $70.52 per head or $189.6 million annually from quality nonconformities. Methods identified to reduce these nonconformities included improvements in management, animal identification, handling, genetic selection, marketing, grading, and information transfer. PMID:9105719

  17. 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

  18. 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)

  19. Consumer perception of Brazilian traced beef

    Directory of Open Access Journals (Sweden)

    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.

  20. 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.

  1. ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE

    Directory of Open Access Journals (Sweden)

    V. B. Krylova

    2016-01-01

    Full Text Available The scientifically substantiated and established temperature and humidity conditions of storage of sterilized canned meat are a temperature in a range from 0 to + 20 °С and the air relative humidity not more than 75%. However, in the harsh and extreme climateconditions of the Russian regions, it is extremely difficult or practically impossible to ensure the normative temperature and humidity conditions when transporting canned foods to a consumer, as well as at short-term storage. Therefore, obtaining new experimental data on an effect of the non-normative temperature and humidityconditions of the sterilized canned foods on the indicators of product safety and quality are topical and important for understanding the character and depth of the destructive processes occurring in a product.It was noted that an abrupt change in the climatic conditions did not have a stimulating effect on microflora development in the tested samples. All samples were commercially sterile. The histological investigations proved an increase in the degree of muscle tissue destruction in the unregulated storage conditions: microfractures and narrow cross fractions had a multiple character, an amount of fine-grained proteinous mass  increased. It was established that freezing and subsequent storage had a stronger negative effect on the degree of protein destruction and aroma of the broth and meat of the canned foods compared to the unregulated temperature and humidity storage conditions. For example, the mass fraction of protein nitrogen and essential amino acids decreased on average by 7.8%. The preservation of the fatty constituent of the canned foods in the stably freezing condition was considerably higher than in case of alternating freezing and defrosting. The degree of a decrease in the sum content of monounsaturated fatty acids in the canned foods in the unregulated conditionswas on average more than 20%, those of polyunsaturated fatty acids was more than 31%. It was shown than freezing of canned food at stably low temperatures led to the most pronounced negative impact on the aroma of broth and meat. On average, the degree of the effect of the stably low temperatures was higher by 5.4% compared to the canned food stored in the unregulated temperature and humidity conditions.The content of vitamins and accumulation of products of protein hydrolysis by the phases «pepsin-trypsin» in canned meat did not change in the studied time period.

  2. High Sierra Beef Progress Update

    OpenAIRE

    Ingram, Roger

    2004-01-01

    Research similar efforts in other regions Research was completed on similar efforts in other regions. There are over 300 grass-fed beef marketing operations across the United States. Here in California, there are approximately 10. Most are selling approximately 50-60 head per year. This appears to be a marketing limit for those who produce, process, market and distribute on their own. Additional labor and space requirements for marketing, storage for dry-aging, and distribution appea...

  3. 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.

  4. 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...

  5. 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 ...

  6. 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…

  7. 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.

  8. 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...

  9. 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...

  10. QUALITY MANAGEMENT IN ECOLOGICAL BEEF PRODUCTION

    Directory of Open Access Journals (Sweden)

    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.

  11. 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.

  12. 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 ...

  13. 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…

  14. 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...

  15. 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.

  16. 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

  17. 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.

  18. 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

  19. 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...

  20. 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.

  1. 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

  2. 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...

  3. 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.

  4. 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...

  5. Hedonic Retail Beef and Pork Product Prices

    OpenAIRE

    Parcell, Joseph L.; Schroeder, Ted C.

    2007-01-01

    Consumer-level hedonic models are estimated to determine factors affecting retail pork and beef meat cuts. Results indicate that brand premium and discount varies across private, national, and store brands and that brand premium varies across meat cuts carrying the same brand name. Product size discounts are linear for beef and nonlinear for pork, meat items on sale are significantly discounted to non-sale items, specialty stores typically will not garner higher prices than supermarket/grocer...

  6. 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.

  7. 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...

  8. Creep feeding nursing beef calves.

    Science.gov (United States)

    Lardy, Gregory P; Maddock, Travis D

    2007-03-01

    Creep feeding can be used to increase calf weaning weights. However, the gain efficiency of free-choice, energy-based creep feeds is relatively poor. Generally, limit-feeding, high-protein creep feeds are more efficient, and gains may be similar to those produced by creep feeds offered free choice. Creep feeding can increase total organic matter intake and improve the overall energy status of the animal. Creep-fed calves tend to acclimate to the feedlot more smoothly than unsupplemented calves. Furthermore, provision of a high-starch creep feed may have a positive influence on subsequent carcass quality traits. Creep feeding can be applied to numerous environmental situations to maximize calf performance; however, beef cattle producers should consider their individual situations carefully before making the decision to creep feed.

  9. 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

  10. 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

  11. 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)

  12. 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).

  13. DEMAND FOR BEEF IN THE PROVINCE OF YOGYAKARTA

    Directory of Open Access Journals (Sweden)

    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.

  14. 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)

  15. 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)

  16. 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

  17. 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.

  18. 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 ...

  19. 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.

  20. 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.

  1. Reduction of Added Nitrate in Corned Beef Preserved by Irradiation

    National Research Council Canada - National Science Library

    Shults, Gary

    1998-01-01

    .... Textured soy protein (TSP) was also added at a 20% level. A trained eight-member panel evaluated the products for flavor, odor, color, texture and appearance using an eight points intensity scale...

  2. Beef cow-calf production.

    Science.gov (United States)

    Feuz, Dillon M; Umberger, Wendy J

    2003-07-01

    Cow-calf production occurs in all 50 states over varied resource bases and under vastly different environmental conditions. Multiple breeds exist and management styles and objectives are as numerous as the number of cow-calf producers. There is not one area of the country, one breed of cattle, or one management style that is most profitable for producing cows and calves. There are, however, some common strategies that can be employed by cow-calf producers to enhance profitability. Costs need to be controlled without jeopardizing cow herd productivity or net returns. It appears that the cost associated with purchased and harvested feeds varies considerably across operations. Understanding cyclic and seasonal price patterns, weight-price slides, cattle shrink, and other marketing costs can help producers enhance their profit by marketing (and not by just selling) their cattle. Producers with superior cattle genetics can become part of a specific alliance or, at a minimum, document the performance of their cattle so that they can get paid for the superior genetics. The beef industry is changing and will likely continue to change. Cow-calf producers will need to examine their own management practices to determine whether they are optimal for the current industry. Those producers who are most adept at matching their management abilities to their cattle type, their resource base, and the appropriate market outlet will be the most successful in the future.

  3. 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.

  4. 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...

  5. 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...

  6. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger; Jeppesen, Lisbeth Fruensgaard

    characteristics determining the consumers' value perception of a piece of meat appear to be fat, tenderness, taste and freshness. 7. The primary production of beef is fragmented in most European countries and the average number of cattle at a European cattle farm is only slowly rising. Two thirds of the cows...... of cattle going through markets is declining. 10. Product quality has been very difficult to control in the beef sector. The cattle supplied for slaughtering is of a very varying quality with regard to important consumer-oriented quality characteristics like tenderness and taste, and the lack...

  7. 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.)

  8. 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)

  9. 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.

  10. 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

  11. 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)

  12. 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.

  13. 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

  14. 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...

  15. 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

  16. Beef cattle growing and backgrounding programs.

    Science.gov (United States)

    Peel, Derrell S

    2003-07-01

    The stocker industry is one of many diverse production and marketing activities that make up the United States beef industry. The stocker industry is probably the least understood industry sector and yet it plays a vital role in helping the industry exploit its competitive advantage of using forage resources and providing an economical means of adjusting the timing and volume of cattle and meat in a complex market environment.

  17. Irish Corned Beef: A Culinary History

    OpenAIRE

    Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

    2011-01-01

    This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle...

  18. Determinants of Beef and Pork Brand Equity

    OpenAIRE

    Parcell, Joseph L.; Schroeder, Ted C.

    2003-01-01

    A set of consumer-level characteristic demand models were estimated to determine the level of brand equity for pork and beef meat cuts. Results indicate that brand premiums and discounts vary by private, national, and store brands; and brand equity varies across meat cuts carrying the same brand name. Other results are that product size discounts are linear, meat items on sale are significantly discounted to non-sale items, specialty stores typically do not garner higher prices than supermark...

  19. 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 ...

  20. 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.

  1. Environmental Awareness on Beef Cattle Technology

    Directory of Open Access Journals (Sweden)

    Abdullah M Bamualim

    2008-09-01

    Full Text Available The acceleration program to meet beef self sufficient in 2010 is expected to increase animal protein consumption of Indonesian people in order to be equal with other countries as well as to improve the livestock farmer’s income. The main objective of the program is to increase cattle population. Since the availability of forage and grassland is limited, beef cattle development is driven to the crop and plantation integration approach by using their by-product as cattle feed. Crop and plantation by-products, generally are considered to be fiber source with high lignocellulose’s and low nutritive value. Feeding high fiber would increase methane gas production, and faeces and grass cultivation also contributed on greenhouse emission. Methane is one of the main greenhouse gases contributed by agriculture sector; increasing beef cattle population using high fiber feed is predicted to increase methane production. Good management is expected to improve productivity and to reduce methane production on livestock. Some efforts could be done such as good feeding management and nutrition manipulation, environment friendly cattle waste management, improving management on roughage cultivation, and improving management on cattle production.

  2. 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

  3. 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.

  4. Temperature Effects on Free Radicals in Gamma-sterilized Beef

    Science.gov (United States)

    Pramanik, S. I.; Jahan, M. S.

    1999-11-01

    Gamma irradiation has become the method of choice for sterilizing frozen meat and their products to reduce levels of food-borne pathogens and to extend shelf life. In this report we have employed ESR technique for detection of free radicals in sterilized and non-sterilized dry beef without bone. We have also determined the heating effects on free radicals at temperatures 176^°C and 250^°C. Meat samples were dried in a food dehydrator at 60^°C and were packaged in dry N_2. They were then sterilized by γ-irradiation (2.5 MRad), ground into powder, and placed in ESR sample tubes. Non-sterilized powder samples were used as control. While all powder samples, sterilized or not, produced a broad single line in the ESR spectra with (Δ H_pp ~ 9 G) and g = 2.013, the radical concentration in the sterilized samples increased by a factor of five. Heat treatment at 176^°C produced similar radicals. But, when samples were heated 250^°C different radical species were formed which are characterized by narrow width (Δ H_pp ~ 6 G) and lower g-value (g =2.010). In contrast with previous work, where free radicals in chicken bones were reduced by heating [1], we observed an increase in concentration. Results of structural analyses of the radicals will be presented. Ref.[1]: Radiat. Phys. Chem., 49, 477-481, 1997. Work supported by Grants from the University of Memphis

  5. 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.

  6. 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

  7. 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.

  8. Nanopurification of semen improves AI pregnancy rates in beef cattle

    Science.gov (United States)

    Reproductive efficiency is several times more important than any other factor affecting economic efficiency in beef production. Multiple studies have been conducted to improve fertility of beef cows, but few studies have been conducted to improve fertility in sires. Also, with current improvements...

  9. 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.

  10. Influence of mitochondrial efficiency on beef lean color stability

    Science.gov (United States)

    Loss of electrons in the electron transport chain has been implicated as a source of variation in feed efficiency of meat producing animals. The present study was conducted to evaluate the effects of electron loss during electron transport on beef lean color stability. Beef carcasses (n = 91) were...

  11. 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...

  12. Comparative analysis of the demand for beef and mutton among ...

    African Journals Online (AJOL)

    Beef and mutton are meat types derived from cattle and sheep respectively. They are popular meat sources for households in Enugu metropolis Nigeria, although in ... that was significant in explaining the household expenditure on mutton. The expenditure elasticity for beef was 0.885, while that of mutton was 0.00073.

  13. Antagonism in the carbon footprint between beef and dairy ...

    African Journals Online (AJOL)

    The higher increase in production (milk) of intensive dairy cows, compared to the increase in production (calf weight) of intensive beef cows, explains the antagonism in the carbon footprint between different beef and dairy production systems. Unfortunately, carbon sequestration estimates have been neglected and thus the ...

  14. 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)

  15. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets.

    Science.gov (United States)

    Eshel, Gidon; Shepon, Alon; Noor, Elad; Milo, Ron

    2016-08-02

    Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile considering the full lipid profile, key vitamins, minerals, and micronutrients. We then show that replacement diets require on average only 10% of land, 4% of greenhouse gas (GHG) emissions, and 6% of reactive nitrogen (Nr) compared to what the replaced beef diet requires. Applied to 320 million Americans, the beef-to-plant shift can save 91 million cropland acres (and 770 million rangeland acres), 278 million metric ton CO2e, and 3.7 million metric ton Nr annually. These nationwide savings are 27%, 4%, and 32% of the respective national environmental burdens.

  16. 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.

  17. 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.

  18. 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.

  19. 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...

  20. Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC)

    Science.gov (United States)

    Presence of Shiga toxin-producing Escherichia coli (STEC) is a major concern in ground beef. Several methods for sampling beef trim prior to grinding are currently used in the beef industry. The purpose of this study was to determine the efficacy of the sampling methods for detecting STEC in beef ...

  1. 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.

  2. Nutritional aspects of food irradiation

    International Nuclear Information System (INIS)

    Murray, T.K.

    1981-01-01

    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 β-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 β-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. (orig./AJ)

  3. 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.

  4. Managing the reproductive performance of beef cows.

    Science.gov (United States)

    Diskin, M G; Kenny, D A

    2016-07-01

    A reproductively efficient beef cow herd will be fundamental to meeting the protein and specifically, red meat demand of an ever increasing global population. However, attaining a high level of reproductive efficiency is underpinned by producers being cognizant of and achieving many key targets throughout the production cycle and requires considerable technical competency. The lifetime productivity of the beef-bred female commences from the onset of puberty and will be dictated by subsequent critical events including age at first calving, duration of the postpartum interval after successive calvings, conception and pregnancy rate, and ultimately manifested as length of intercalving intervals. In calved heifers and mature cows, the onset of ovarian activity, postpartum is a key event dictating the calving interval. Again, this will be the product mainly of prepartum nutrition, manifested through body condition score and the strength of the maternal bond between cow and calf, though there is increasing evidence of a modest genetic influence on this trait. After the initiation of postpartum ovarian cyclicity, conception and subsequent pregnancy rate is generally a function of bull fertility in natural service herds and heat detection and timing of insemination in herds bred through AI. Cows and heifers should be maintained on a steady plane of nutrition during the breeding season, but the contribution of significant excesses or deficiencies of nutrients including protein and trace elements is likely to be minor where adequate pasture is available. Although increased efforts are being made internationally to genetically identify and select for more reproductively efficient beef cows, this is a more long-term strategy and will not replace the need for a high level of technical efficiency and management practice at farm level. Copyright © 2016 Elsevier Inc. All rights reserved.

  5. 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

  6. Maxillary osteosarcoma in a beef suckler cow

    Directory of Open Access Journals (Sweden)

    Prins Diether G J

    2012-07-01

    Full Text Available Abstract A ten-year-old beef suckler cow was referred to the Scottish Centre for Production Animal Health & Food Safety of the University of Glasgow, because of facial swelling in the region of the right maxilla. The facial swelling was first noticed three months earlier and was caused by a slow growing oral mass which contained displaced, loosely embedded teeth. The radiographic, laboratory and clinicopathological findings are described. Necropsy, gross pathology and histological findings confirmed the mass as a maxillary osteosarcoma.

  7. 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.

  8. Can moqueca just be fish stew?

    Directory of Open Access Journals (Sweden)

    Jane Fajans

    2008-05-01

    Full Text Available La moqueca est-elle uniquement un ragout de poisson ? Alimentation et identité à Salvador, Bahia (BrésilLa cuisine régionale du Brésil est révélatrice de l’histoire, de la géographie, de la culture, des relations de « race », de classe et de l’identité. Ces facteurs sont illustrés ici par la compétition que se livrent deux États, Bahia et Espirito Santo, au sujet de l’élaboration de la meilleure moqueca. Le goût du plat est finalement bien moins important que les valeurs attribuées à la religion, la culture, la « race » et la classe sociale. Le plat est en fait porteur des qualités de ceux qui le préparent et du contexte dans lequel il est élaboré et servi.Regional food in Brazil embodies history, geography, culture, “race”, class, and identity. The competition between two states, Bahia and Espírito Santo, over who makes the best moqueca exemplifies these factors. This competition has less to do with the taste of each than it has to do with values attributed to religion, culture, “race” and class. The dish embodies qualities of those who make it and the context in which it is made and served.

  9. 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.

  10. 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.

  11. 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

  12. 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.)

  13. Food irradiation

    International Nuclear Information System (INIS)

    Soothill, R.

    1987-01-01

    The issue of food irradiation has become important in Australia and overseas. This article discusses the results of the Australian Consumers' Association's (ACA) Inquiry into food irradiation, commissioned by the Federal Government. Issues discussed include: what is food irradiation; why irradiate food; how much food is consumer rights; and national regulations

  14. 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

  15. 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.

  16. Detection methods of irradiated foodstuffs

    Energy Technology Data Exchange (ETDEWEB)

    Ponta, C C; Cutrubinis, M; Georgescu, R [IRASM Center, Horia Hulubei National Institute for Physics and Nuclear Engineering, PO Box MG-6, RO-077125 Magurele-Bucharest (Romania); Mihai, R [Life and Environmental Physics Department, Horia Hulubei National Institute for Physics and Nuclear Engineering, PO Box MG-6, RO-077125 Magurele-Bucharest (Romania); Secu, M [National Institute of Materials Physics, Bucharest (Romania)

    2005-07-01

    food is marketed as irradiated or if irradiated goods are sold without the appropriate labeling, then detection tests should be able to prove the authenticity of the product. For the moment in Romania there is not any food control laboratory able to detect irradiated foodstuffs. The Technological Irradiation Department coordinates and co finances a research project aimed to establish the first Laboratory of Irradiated Foodstuffs Detection. The detection methods studied in this project are the ESR methods (for cellulose EN 1787/2000, bone EN 1786/1996 and crystalline sugar EN 13708/2003), the TL method (EN 1788/2001), the PSL method (EN 13751/2002) and the DNA Comet Assay method (EN 13784/2001). The above detection methods will be applied on various foodstuffs such: garlic, onion, potatoes, rice, beans, wheat, maize, pistachio, sunflower seeds, raisins, figs, strawberries, chicken, beef, fish, pepper, paprika, thyme, laurel and mushrooms. As an example of the application of a detection method there are presented the ESR spectra of irradiated and nonirradiated paprika acquired according to ESR detection method for irradiated foodstuffs containing cellulose. First of all it can be noticed that the intensity of the signal of cellulose is much higher for the irradiated sample than that for the nonirradiated one and second that appear two radiation specific signals symmetrical to the cellulose signal. These two radiation specific signals prove the irradiation treatment of paprika. (author)

  17. 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)

  18. 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).

  19. 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)

  20. 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).

  1. Food irradiation

    International Nuclear Information System (INIS)

    Lindqvist, H.

    1996-01-01

    This paper is a review of food irradiation and lists plants for food irradiation in the world. Possible applications for irradiation are discussed, and changes induced in food from radiation, nutritional as well as organoleptic, are reviewed. Possible toxicological risks with irradiated food and risks from alternative methods for treatment are also brought up. Ways to analyze weather food has been irradiated or not are presented. 8 refs

  2. 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

  3. 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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

  9. 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”.

  10. Preservation by ionization of refrigerated vacuum-packed ground beef

    International Nuclear Information System (INIS)

    Soualhia, Z.

    1998-01-01

    The application of doses of 1, 2, 3, 4, 5 KGy is interesting to lower significantly the contamination microbial flora in ground beef without changing significantly for all that original qualities. Treatment combining ionization (5 KGy) and / or salting (2 %) increases of almost 2 months the duration of refrigerated conservation of Vacuum-packed ground beef with no major change in initial quality. In ionized beef (5 KGy) and / or salted (2 %), the rate of psychotropic germs stays inferior to the threshold superficial putrefaction at all conservation stages. Moreover, faecal contamination pilots, mouldiness, yeast and pathogenic micro-organisms are totally absent in treated samples. Reduction effect of salt is observed at all stages of refrigerated storage. Finally, after cooking, ionizing dose does not change significantly loss of weight and pH of ground beef heated at 100 degrees C in bain-marie or 150 degrees C in drying over during one hour (author)

  11. Genetic parameters for reproductive traits in a beef cattle herd ...

    African Journals Online (AJOL)

    Unknown

    Keywords: beef cattle, breeding, genetics, heritability, reproduction .... nature of the female reproductive traits or to the large influence of unidentified environmental effects on ..... Factors affecting some performance traits in Friesian cattle.

  12. Safety of street vended meat products - chicken and beef suya

    African Journals Online (AJOL)

    USER

    2010-06-28

    Jun 28, 2010 ... suya (105 and 105/g and beef suya (102/g) before and after heating the following ... treatments in a completely randomized design of collected samples ... bacillus to differentiate between lactose and non-lactose fermenting.

  13. Changes in the beef cattle industry through application of scientific ...

    African Journals Online (AJOL)

    insemination, oestrus synchronization, and management systems for ... Most of these changes have had and will have an economic impact on the ..... of ET to produce bulls for use in AI in beef cattle is still in ..... and future implications - 1983.

  14. The profitability of beef production under semi-extensive conditions

    African Journals Online (AJOL)

    used and discussed included nett farm income per R100 capital investment and .... Although depreciation of fixed improvements and on equip- ment was calculated ..... Furthermore, another practice commonly found· amongst beef producers.

  15. Factors influencing Consumer Preference for Fresh Beef in Sokoto ...

    African Journals Online (AJOL)

    SH

    selected and interviewed to identify factors that affect preference for fresh beef and to determine the nature of the ... preference are appreciated by the food ... composition and household income .... habit and flavor, made them to prefer fresh.

  16. Towards a regional beef carcass classification system for Southern ...

    African Journals Online (AJOL)

    Mapiye, C, Dr

    2017-05-15

    May 15, 2017 ... beef carcass grading and classification systems used in the region ..... between cattle breeds (genetic), pre-slaughter stress and growth- ..... Nguni cattle for example, owing to their adaptability (i.e. drought and heat tolerant,.

  17. National genetic improvement programmes in the United States beef ...

    African Journals Online (AJOL)

    cattle industry is accepting, in fact, demanding estimates of genetic values on yearling bulls. Single and multiple analy ... ordinary event occurred with the formation of the Beef ... assumed genetic trend was non-existent or relatively unimportant ...

  18. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, T

    1985-01-01

    Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

  19. Value-added beef products (Productos Carnicos con Valor Agregado)

    Science.gov (United States)

    Mac Donaldson; Will Holder; Jan Holder

    2006-01-01

    I'm speaking for Will and Jan Holder, who couldn't be here. I happen to be familiar with Will and Jan's company, Ervin's Natural Beef, and its program because I've sold them cattle. Will and Jan's value-added beef program is based on their family ranch in the area known as The Blue, in the mountains of eastern Arizona.

  20. 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)

  1. Beef alliances: motivations, extent, and future prospects.

    Science.gov (United States)

    Schroeder, Ted C; Kovanda, Joseph

    2003-07-01

    With their growth, it is important to consider how alliances will impact the beef industry in the future. Alliances have the potential to make sweeping changes to cattle production, live and feeder cattle marketing, food safety protocols, use of government grades and standards, ownership structure, supply chain management, wholesale and retail product marketing, risk management, and many other industry activities. In an effort to address these issues, this article addresses the following questions: What is an alliance? What has motivated their proliferation? What have we learned from alliances? What aspects of alliances affect their likelihood of success or failure? What is the future of alliances? Are they a fad or a long-term evolving industry structural change?

  2. 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.

  3. Production Flexibility in Extensive Beef Farming Systems

    Directory of Open Access Journals (Sweden)

    Laura Astigarraga

    2011-03-01

    Full Text Available The aim of this work is to assess the flexibility of production allowed by extensive production conditions faced with variations in the environment, i.e., market variations and climatic fluctuations, of Limousin beef systems. The study used a case-based methodology in which seven beef farms with less than 1 LU/ha were chosen. Data collection was based on three interviews using a semistructured questionnaire and on the analysis of productive and economic results over a 15-year period (1991-2005. The main evolution of these farms is related to a rise in work productivity associated with an increase in herd size. Herd increase was made possible by enlarging the area, the margin of intensification being limited in these regions. To take advantage of the enlarged land area, females were reared for fattening or for reproduction instead of selling them at weaning. The Limousin female provides a wide product mix because of its plasticity, as has been studied by several researchers. This mix flexibility is achieved by delaying product differentiation, a form of production flexibility that can reduce the risk of under-producing or over-producing varied product configurations. On the other hand, calves sold to the Italian market after weaning are generic products, associated with a flexible production process to overcome fluctuations in forage availability due to climatic variations. The introduction of maize silage for feeding acts as an alternative route, actual and potential, through the system to overcome unexpected forage shortage from natural grasslands as a result of droughts. The study shows that extensive farming systems have developed types of flexibility to match different factors of uncertainty from the environment. Finally, the issue of farm system performance is thus not so much a question of whether a farm is fit at a specific moment in time, but whether it transforms into a less or more sustainable orientation.

  4. 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.

  5. 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)

  6. National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments.

    Science.gov (United States)

    Mason, C L; Nicholson, K L; Brooks, J C; Delmore, R J; Henning, W R; Johnson, D D; Lorenzen, C L; Maddock, R J; Miller, R K; Morgan, J B; Wasser, B E; Gwartney, B L; Harris, K B; Griffin, D B; Hale, D S; Savell, J W

    2009-02-01

    A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n=17,495) were measured for external fat thickness with cuts from the chuck (0.05cm), round (0.05cm), and miscellaneous (0.04cm) having less (Pmarketing purposes.

  7. 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

  8. Food irradiation

    International Nuclear Information System (INIS)

    Sato, Tomotaro; Aoki, Shohei

    1976-01-01

    Definition and significance of food irradiation were described. The details of its development and present state were also described. The effect of the irradiation on Irish potatoes, onions, wiener sausages, kamaboko (boiled fish-paste), and mandarin oranges was evaluated; and healthiness of food irradiation was discussed. Studies of the irradiation equipment for Irish potatoes in a large-sized container, and the silo-typed irradiation equipment for rice and wheat were mentioned. Shihoro RI center in Hokkaido which was put to practical use for the irradiation of Irish potatoes was introduced. The state of permission of food irradiation in foreign countries in 1975 was introduced. As a view of the food irradiation in the future, its utilization for the prevention of epidemics due to imported foods was mentioned. (Serizawa, K.)

  9. Gamma irradiator

    International Nuclear Information System (INIS)

    Simonet, G.

    1986-09-01

    Fiability of devices set around reactors depends on material resistance under irradiation noticeably joints, insulators, which belongs to composition of technical, safety or physical incasurement devices. The irradiated fuel elements, during their desactivation in a pool, are an interesting gamma irradiation device to simulate damages created in a nuclear environment. The existing facility at Osiris allows to generate an homogeneous rate dose in an important volume. The control of the element distances to irradiation box allows to control this dose rate [fr

  10. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1985-01-01

    The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed

  11. Food irradiation

    International Nuclear Information System (INIS)

    Beyers, M.

    1977-01-01

    The objectives of food irradiation are outlined. The interaction of irradiation with matter is then discussed with special reference to the major constituents of foods. The application of chemical analysis in the evaluation of the wholesomeness of irradiated foods is summarized [af

  12. Effect of chronological age of beef steers of different maturity types ...

    African Journals Online (AJOL)

    Effect of chronological age of beef steers of different maturity types on their growth ... and carcass studies have been conducted in the sourveld regions of the country. ... different beef maturity types which differ in body frame size were used, viz.

  13. 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

  14. Food irradiation

    International Nuclear Information System (INIS)

    Macklin, M.

    1987-01-01

    The Queensland Government has given its support the establishment of a food irradiation plant in Queensland. The decision to press ahead with a food irradiation plant is astonishing given that there are two independent inquiries being carried out into food irradiation - a Parliamentary Committee inquiry and an inquiry by the Australian Consumers Association, both of which have still to table their Reports. It is fair to assume from the Queensland Government's response to date, therefore, that the Government will proceed with its food irradiation proposals regardless of the outcomes of the various federal inquiries. The reasons for the Australian Democrats' opposition to food irradiation which are also those of concerned citizens are outlined

  15. Food irradiation

    International Nuclear Information System (INIS)

    Duchacek, V.

    1989-01-01

    The ranges of doses used for food irradiation and their effect on the processed foods are outlined. The wholesomeness of irradiated foods is discussed. The present food irradiation technology development in the world is described. A review of the irradiated foods permitted for public consumption, the purposes of food irradiaton, the doses used and a review of the commercial-scale food irradiators are tabulated. The history and the present state of food processing in Czechoslovakia are described. (author). 1 fig., 3 tabs., 13 refs

  16. Irradiated foods

    International Nuclear Information System (INIS)

    Darrington, Hugh

    1988-06-01

    This special edition of 'Food Manufacture' presents papers on the following aspects of the use of irradiation in the food industry:- 1) an outline view of current technology and its potential. 2) Safety and wholesomeness of irradiated and non-irradiated foods. 3) A review of the known effects of irradiation on packaging. 4) The problems of regulating the use of irradiation and consumer protection against abuse. 5) The detection problem - current procedures. 6) Description of the Gammaster BV plant in Holland. 7) World outline review. 8) Current and future commercial activities in Europe. (U.K.)

  17. Beef Cattle Production. An Instructional Unit for Teachers of Adult Vocational Education in Agriculture.

    Science.gov (United States)

    Metzger, Bruce; Iverson, Maynard J.

    The unit on beef cattle production is designed primarily for the adult farmer program in Kentucky as an aid to making the beef enterprise more profitable. It is aimed primarily at the commercial producer. The lessons center on some of the more important economic points in beef cattle production. Ten lessons comprise the unit, which can be adapted…

  18. 9 CFR 94.27 - Importation of whole cuts of boneless beef from Japan.

    Science.gov (United States)

    2010-01-01

    ... beef from Japan. 94.27 Section 94.27 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION... IMPORTATIONS § 94.27 Importation of whole cuts of boneless beef from Japan. Notwithstanding any other... slaughtered in Japan may be imported into the United States under the following conditions: (a) The beef is...

  19. 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...

  20. Effect of composting on the fate of steroids in beef cattle manure

    Science.gov (United States)

    In this study, the fate of steroid hormones in beef cattle manure composting is evaluated. The fate of 16 steroids and metabolites was evaluated in composted manure from beef cattle administered growth promotants and from beef cattle with no steroid hormone implants. The fate of estrogens (primary...

  1. 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.

  2. 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.

  3. Quality factors in beef, pork, and lamb cooked by microwaves.

    Science.gov (United States)

    Korschgen, B M; Baldwin, R E; Snider, S

    1976-12-01

    Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

  4. Industrial development of beef and pork cecina with different flavors

    Directory of Open Access Journals (Sweden)

    Francisco A. Nuñez-Gonzalez

    2013-12-01

    Full Text Available Cecina used traditional technique for salting and preserving meat as well as to impart flavor; however, addition of spices is a viable alternative to diversify the flavors of the product. The objective of this research was to develop beef and pork cecina of flavors and evaluate lipid oxidation after 30 days of storage. Beef and pork cecina were distributed independently in four treatments: Formulation 1 or base (10.7% salt, 1.3% sugar, 0.5% nitrite and seasoning 0.1%; formulation 2, base plus 10 g of mixture of coriander, celery, parsley dehydrated/kg meat; formulation 3, base plus 10 g dry mirasol chilli/kg of meat and liquid smoke (2 mL/L and formulation 4, base plus 0.80 mL of essential oregano oil/L. Beef cecina was dried at 80 °C for 150 minutes and pork cecina for 180 minutes until these achieved a water activity (aw of 0.75. Beef cecina was packaged in cellophane bag, while for pork cecina in vacuum bags. Lipid oxidation was determined using thiobarbituric acid test (TBA. The results revealed that only beef cecina presented fat rancidity.

  5. Environmental consequences of different beef production systems in the EU

    DEFF Research Database (Denmark)

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

    2010-01-01

    The aim of this paper is to examine the environmental consequences of beef meat production in the EU, using a life cycle approach. Four beef production systems were studied - three from intensively reared dairy calves and one from suckler herds. According to the results of the analysis......, the contributions from the production of 1 kg beef meat (slaughter weight) to global warming, acidification, eutrophication, land use and non-renewable energy use were lower for beef from dairy calves than from suckler herds (16.0-19.9 versus 27.3 kg CO2e, 101-173 versus 210 g SO2e, 622-1140 versus 1651 g NO3e, 16.......5-22.7 versus 42.9 m2year, and 41.3-48.2 versus 59.2 MJ, respectively). The breakdown analysis helped identify the key areas in the "cradle to farm gate" beef production system where sustainable management strategies are needed to improve environmental performance. The study also included a sensitivity analysis...

  6. 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.)

  7. 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)

  8. 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.

  9. 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)

  10. Using reflectance spectroscopy to predict beef tenderness.

    Science.gov (United States)

    Bowling, M B; Vote, D J; Belk, K E; Scanga, J A; Tatum, J D; Smith, G C

    2009-05-01

    A study was conducted to determine if reflectance measurements made in the near-infrared region of the spectrum were additive to reflectance measurements made in the visible region of the spectrum for predicting Warner-Bratzler shear force (WBSF) values. Eighty seven strip loins were collected following fabrication over 3d at a commercial beef processing facility from heifer carcasses with Slight or Traces marbling scores. Spectroscopic measurements were made at approximately 50h postmortem using a Hunter-Lab UltraScan. Subsequently, all strip loins were aged for 14d, cooked to an internal temperature of 70°C, and sheared to obtain WBSF values. Reflectance measurements obtained in the near-infrared region of the spectrum were correlated with WBSF values, however, these measurements were not additive to the predictive ability of reflectance measurements (R(2) values did not differ) made in the visible portion of the spectrum when the use of broad-band wavelength filters were simulated. It was therefore determined, that both the visible and near-infrared spectra measure reflectance and that both methods are acceptable methods of tenderness prediction.

  11. Space Weather: Where Is The Beef?

    Science.gov (United States)

    Koskinen, H. E. J.

    Space weather has become a highly fashionable topic in solar-terrestrial physics. It is perhaps the best tool to popularise the field and it has contributed significantly to the dialogue between solar, magnetospheric, and ionospheric scientist, and also to mu- tual understanding between science and engineering communities. While these are laudable achievements, it is important for the integrity of scientific space weather re- search to recognise the central open questions in the physics of space weather and the progress toward solving them. We still lack sufficient understanding of the solar physics to be able to tell in advance when and where a solar eruption will take place and whether it will turn to a geoeffective event. There is much to do to understand ac- celeration of solar energetic particles and propagation of solar mass ejecta toward the Earth. After more than 40 years of research scientific discussion of energy and plasma transfer through the magnetopause still deals mostly with qualitative issues and the rapid acceleration processes in the magnetosphere are not yet explained in a satisfac- tory way. Also the coupling to the ionosphere and from there to the strong induction effects on ground is another complex of research problems. For space weather science the beef is in the investigation of these and related topics, not in marketing half-useful space weather products to hesitant customers.

  12. Foodstuff irradiation

    International Nuclear Information System (INIS)

    1982-01-01

    Report written on behalf of the Danish Food Institute summarizes national and international rules and developments within food irradiation technology, chemical changes in irradiated foodstuffs, microbiological and health-related aspects of irradiation and finally technological prospects of this conservation form. Food irradiatin has not been hitherto applied in Denmark. Radiation sources and secondary radiation doses in processed food are characterized. Chemical changes due to irradiation are compared to those due to p.ex. food heating. Toxicological and microbiological tests and their results give no unequivocal answer to the problem whether a foodstuff has been irradiated. The most likely application fields in Denmark are for low radiation dosis inhibition of germination, riping delay and insecticide. Medium dosis (1-10 kGy) can reduce bacteria number while high dosis (10-50 kGy) will enable total elimination of microorganisms and viruses. Food irradiation can be acceptable as technological possibility with reservation, that further studies follow. (EG)

  13. 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.

  14. Bill E. Kunkle Interdisciplinary Beef Symposium: Practical developments in managing animal welfare in beef cattle: what does the future hold?

    Science.gov (United States)

    Lyles, J L; Calvo-Lorenzo, M S

    2014-12-01

    Interest in the welfare of cattle in the beef industry has intensified over time because of ethical concerns and varying societal perceptions that exist about the treatment and living conditions of farm animals. The definition of welfare will vary according to an individual's philosophies (how one defines and prioritizes what is "good"), experiences (societal and cultural influences of animal roles and relationships), and involvement in the livestock industry (knowledge of how livestock operations work and why). Many welfare concerns in the beef industry could be mitigated by enhancing traditional husbandry practices that utilize practical improvements to alleviate or eliminate heat stress, pain from routine husbandry procedures, negative cattle handling, and the transitional effects of weaning, dry feeding, transportation, and comingling of calves. Recent concerns about the potential welfare effects of feeding technologies such as β-adrenergic agonists (BAA) have emerged and led to industry-wide effects, including the removal of a single BAA product from the market and the development of BAA-specific welfare audits. Altogether, the beef industry continues to be challenged by welfare issues that question a large range of practices, from traditional husbandry to newer technological advancements. As welfare awareness increases, efforts to improve livestock care and management must focus on scientific investigations, practical solutions, consumer perceptions, and educational tools that advance knowledge and training in livestock welfare. Furthermore, the future of beef cattle welfare must align welfare concerns with other aspects of sustainable beef production such as environmental quality, profitability, food safety, and nutritional quality.

  15. Factors affecting beef consumption in the valley of Mexico

    Directory of Open Access Journals (Sweden)

    Ricardo Tellez Delgado

    2015-10-01

    Full Text Available ABSTRACTThe objective of this study was to know the factors that determine the consumption of beef in the Metropolitan Area of the Valley of Mexico, using logit and probit modeling (nominal variable with 400 surveys. The results showed that significant variables that determine the probability of purchasing beef are schooling, number of members per family, meat preference, family income, and presence of disease in the individual. The largest marginal effects on the purchase decision were provided by the income and the meat preference variables, while the price was not significant. The main factors that determine the consumption of beef are schooling and the number of members in the family, while the meat preference and income are dismissed.

  16. Development of a modified dry curing process for beef.

    Science.gov (United States)

    Hayes, J E; Kenny, T A; Ward, P; Kerry, J P

    2007-11-01

    The development of a dry curing process using physical treatments to promote the diffusion of the cure ingredients was studied. Vacuum pulsing with and without tumbling, continuous vacuum, and tumbling only treatments were compared with a conventional static dry cure control method on beef M. supraspinatus. Vacuum tumble and tumble only treatments gave highest core salt content after 7 days conditioning (3.3% and 3.1%, respectively). All test treatments resulted in higher colour uniformity and lower % cook loss in comparison to control (PCured beef slices were stored in modified atmosphere packs (MAP) (80%N(2):20%CO(2)) for up to 28 day at 4°C. Redness (a(∗), Pcured beef products with enhanced organoleptic quality and increased yields.

  17. European consumers' acceptance and rejection of novel beef technologies

    DEFF Research Database (Denmark)

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

    As part of ProSafeBeef, an integrated research project funded by the European Commission, the present qualitative study was carried out with European consumers to obtain insights into their acceptance or rejection of eight selected novel beef production and processing technologies, identified here...... capital cities: Madrid, Paris, Berlin and London. A common and translated topic guide was developed prior to the field work. A ranking exercise was applied, where the participants classified the technologies into accepted, neutral or rejected concepts, after discussing the perceived benefits and risks...... in society, global warming crisis, disease outbreaks and degradation of the environment are shaping consumers' opinion in regard to food production. There was a severe criticism about too much intervention in food and a strong desire to keep food and beef processing as simple and natural as possible....

  18. "Stew without Bread or Bread without Stew": Children's Understandings of Poverty in Ethiopia

    Science.gov (United States)

    Camfield, Laura

    2010-01-01

    This paper explores children's understandings of poverty, ill-being and well-being in Ethiopia using data collected through group exercises with children aged 5-6 and 11-13 participating in Young Lives, an international study of childhood poverty. In some respects the characteristics of poverty reported by children resemble those reported by…

  19. Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures.

    OpenAIRE

    Winkowski, K; Crandall, A D; Montville, T J

    1993-01-01

    The ability of Lactobacillus bavaricus, a meat isolate, to inhibit the growth of three Listeria monocytogenes strains was examined in three beef systems: beef cubes, beef cubes in gravy, and beef cubes in gravy containing glucose. The beef was minimally heat treated, inoculated with L. bavaricus at 10(5) or 10(3) CFU/g and L. monocytogenes at 10(2) CFU/g, vacuum sealed, and stored at 4 or 10 degrees C. The meat samples were monitored for microbial growth, pH, and bacteriocin production. The p...

  20. Hemibody irradiation

    International Nuclear Information System (INIS)

    Schen, B.C.; Mella, O.; Dahl, O.

    1992-01-01

    In a large number of cancer patients, extensive skeletal metastases or myelomatosis induce vast suffering, such as intolerable pain and local complications of neoplastic bone destruction. Analgetic drugs frequently do not yield sufficient palliation. Irradiation of local fields often has to be repeated, because of tumour growth outside previously irradiated volumes. Wide field irradiation of the lower or upper half of the body causes significant relief of pain in most patients. Adequate pretreatment handling of patients, method of irradiation, and follow-up are of importance to reduce side effects, and are described as they are carried out at the Department of Oncology, Haukeland Hospital, Norway. 16 refs., 2 figs

  1. Beef identification in industrial slaughterhouses using machine vision techniques

    Directory of Open Access Journals (Sweden)

    J. F. Velez

    2013-10-01

    Full Text Available Accurate individual animal identification provides the producers with useful information to take management decisions about an individual animal or about the complete herd. This identification task is also important to ensure the integrity of the food chain. Consequently, many consumers are turning their attention to issues of quality in animal food production methods. This work describes an implemented solution for individual beef identification, taking in the time from cattle shipment arrival at the slaughterhouse until the animals are slaughtered and cut up. Our beef identification approach is image-based and the pursued goals are the correct automatic extraction and matching between some numeric information extracted from the beef ear-tag and the corresponding one from the Bovine Identification Document (BID. The achieved correct identification results by our method are near 90%, by considering the practical working conditions of slaughterhouses (i.e. problems with dirt and bad illumination conditions. Moreover, the presence of multiple machinery in industrial slaughterhouses make it difficult the use of Radio Frequency Identification (RFID beef tags due to the high risks of interferences between RFID and the other technologies in the workplace. The solution presented is hardware/software since it includes a specialized hardware system that was also developed. Our approach considers the current EU legislation for beef traceability and it reduces the economic cost of individual beef identification with respect to RFID transponders. The system implemented has been in use satisfactorily for more than three years in one of the largest industrial slaughterhouses in Spain.

  2. 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

  3. Carbon footprint and ammonia emissions of California beef production systems.

    Science.gov (United States)

    Stackhouse-Lawson, K R; Rotz, C A; Oltjen, J W; Mitloehner, F M

    2012-12-01

    Beef production is a recognized source of greenhouse gas (GHG) and ammonia (NH(3)) emissions; however, little information exists on the net emissions from beef production systems. A partial life cycle assessment (LCA) was conducted using the Integrated Farm System Model (IFSM) to estimate GHG and NH(3) emissions from representative beef production systems in California. The IFSM is a process-level farm model that simulates crop growth, feed production and use, animal growth, and the return of manure nutrients back to the land to predict the environmental impacts and economics of production systems. Ammonia emissions are determined by summing the emissions from animal housing facilities, manure storage, field applied manure, and direct deposits of manure on pasture and rangeland. All important sources and sinks of methane, nitrous oxide, and carbon dioxide are predicted from primary and secondary emission sources. Primary sources include enteric fermentation, manure, cropland used in feed production, and fuel combustion. Secondary emissions occur during the production of resources used on the farm, which include fuel, electricity, machinery, fertilizer, and purchased animals. The carbon footprint is the net exchange of all GHG in carbon dioxide equivalent (CO(2)e) units per kg of HCW produced. Simulated beef production systems included cow-calf, stocker, and feedlot phases for the traditional British beef breeds and calf ranch and feedlot phases for Holstein steers. An evaluation of differing production management strategies resulted in ammonia emissions ranging from 98 ± 13 to 141 ± 27 g/kg HCW and carbon footprints of 10.7 ± 1.4 to 22.6 ± 2.0 kg CO(2)e/kg HCW. Within the British beef production cycle, the cow-calf phase was responsible for 69 to 72% of total GHG emissions with 17 to 27% from feedlot sources. Holstein steers that entered the beef production system as a by-product of dairy production had the lowest carbon footprint because the emissions

  4. 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...

  5. 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.

  6. Food irradiation

    International Nuclear Information System (INIS)

    Mercader, J.P.; Emily Leong

    1985-01-01

    The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

  7. Food irradiation

    International Nuclear Information System (INIS)

    Matsuyama, Akira

    1990-01-01

    This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs

  8. Irradiation proctitis

    International Nuclear Information System (INIS)

    Minami, Akira

    1977-01-01

    Literatures on late rectal injuries are discussed, referring to two patients with uterine cervical cancer in whom irradiation proctitis occurred after telecobalt irradiation following uterine extirpation. To one patients, a total of 5000 rads was irradiated, dividing into 250 rads at one time, and after 3 months, irradiation with a total of 2000 rads, dividing into 200 rads at one time, was further given. In another one patient, two parallel opposing portal irradiation with a total of 6000 rads was given. About a year after the irradiation, rectal injuries and cystitis, accompanying with hemorrhage, were found in both of the patients. Rectal amputation and proctotoreusis were performed. Cystitis was treated by cystic irradiation in the urological department. Pathohistological studies of the rectal specimen revealed atrophic mucosa, and dilatation of the blood vessels and edema in the colonic submucosa. Incidence of this disease, term when the disease occurs, irradiation dose, type of the disease, treatment and prevention are described on the basis of the literatures. (Kanao, N.)

  9. Irradiation proctitis

    Energy Technology Data Exchange (ETDEWEB)

    Minami, A [Osaka Kita Tsishin Hospital (Japan)

    1977-06-01

    Literatures on late rectal injuries are discussed, referring to two patients with uterine cervical cancer in whom irradiation proctitis occurred after telecobalt irradiation following uterine extirpation. To one patients, a total of 5000 rads was irradiated, dividing into 250 rads at one time, and after 3 months, irradiation with a total of 2000 rads, dividing into 200 rads at one time, was further given. In another one patient, two parallel opposing portal irradiation with a total of 6000 rads was given. About a year after the irradiation, rectal injuries and cystitis, accompanying with hemorrhage, were found in both of the patients. Rectal amputation and proctotoreusis were performed. Cystitis was treated by cystic irradiation in the urological department. Pathohistological studies of the rectal specimen revealed atrophic mucosa, and dilatation of the blood vessels and edema in the colonic submucosa. Incidence of this disease, term when the disease occurs, irradiation dose, type of the disease, treatment and prevention are described on the basis of the literatures.

  10. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

    Science.gov (United States)

    Maughan, Curtis; Martini, Silvana

    2012-02-01

    The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.

  11. Food irradiation

    International Nuclear Information System (INIS)

    Kobayashi, Yasuhiko; Kikuchi, Masahiro

    2009-01-01

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  12. Irradiation damage

    Energy Technology Data Exchange (ETDEWEB)

    Howe, L.M

    2000-07-01

    There is considerable interest in irradiation effects in intermetallic compounds from both the applied and fundamental aspects. Initially, this interest was associated mainly with nuclear reactor programs but it now extends to the fields of ion-beam modification of metals, behaviour of amorphous materials, ion-beam processing of electronic materials, and ion-beam simulations of various kinds. The field of irradiation damage in intermetallic compounds is rapidly expanding, and no attempt will be made in this chapter to cover all of the various aspects. Instead, attention will be focused on some specific areas and, hopefully, through these, some insight will be given into the physical processes involved, the present state of our knowledge, and the challenge of obtaining more comprehensive understanding in the future. The specific areas that will be covered are: point defects in intermetallic compounds; irradiation-enhanced ordering and irradiation-induced disordering of ordered alloys; irradiation-induced amorphization.

  13. Irradiation damage

    International Nuclear Information System (INIS)

    Howe, L.M.

    2000-01-01

    There is considerable interest in irradiation effects in intermetallic compounds from both the applied and fundamental aspects. Initially, this interest was associated mainly with nuclear reactor programs but it now extends to the fields of ion-beam modification of metals, behaviour of amorphous materials, ion-beam processing of electronic materials, and ion-beam simulations of various kinds. The field of irradiation damage in intermetallic compounds is rapidly expanding, and no attempt will be made in this chapter to cover all of the various aspects. Instead, attention will be focused on some specific areas and, hopefully, through these, some insight will be given into the physical processes involved, the present state of our knowledge, and the challenge of obtaining more comprehensive understanding in the future. The specific areas that will be covered are: point defects in intermetallic compounds; irradiation-enhanced ordering and irradiation-induced disordering of ordered alloys; irradiation-induced amorphization

  14. 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

  15. Safety of street vended meat products - chicken and beef suya ...

    African Journals Online (AJOL)

    leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count ...

  16. Differentiation of pork from beef, chicken, mutton and chevon ...

    African Journals Online (AJOL)

    The detection of pork in various food products has been an important subject of study in many countries. The current study was aimed to differentiate pork from selected meats of beef, mutton, chevon and chicken based on their primary amino acid contents using reverse phase-high performance liquid chromatography ...

  17. Beef Production on Rotationally Grazed F1 Pennisetum Hybrid and ...

    African Journals Online (AJOL)

    Comparative studies of elephant grass and the F1 hybrids between the 'maiwa' cultivar of millet (Pennisetum americanum) and elephant grass (P. purpureum) indicated a superiority in quality of the hybrids. To ascertain this potential superiority animal performance was measured by estimating beef production on F1 ...

  18. Shelf life extension of ground beef by radurization

    International Nuclear Information System (INIS)

    Holzapfel, W.H.; Niemand, J.G.

    1982-01-01

    Radurization was investigated as a technique in the shelf life extension of ground beef. Although radurization does not necessarily kill off all meat spoilage bacteria, this process may be used for extending the bacteriological keeping quality of fresh meat. The materials and methods used in the investigation are also discussed

  19. Management characteristics of beef cattle production in Hawaii

    Science.gov (United States)

    A comprehensive life cycle assessment of the United States’ beef value chain requires the collection of region-specific data for accurate characterization of the country’s diverse production practices. Cattle production in Hawaii is very different from the rest of the country due to its unique ecosy...

  20. Modeling growth from weaning to maturity in beef cattle breeds

    Science.gov (United States)

    To better understand growth trajectory and maturity differences between beef breeds, three models – Brody, spline, and quadratic – were fit to cow growth data, and resulting parameter estimates were evaluated for 3 breed categories – British, continental, and Brahman-influenced. The data were weight...

  1. Increase in. gamma. -radiation from powdered milk and beef

    Energy Technology Data Exchange (ETDEWEB)

    Sievert, R M; Gustafsson, S; Sylander, C G

    1956-01-01

    Samples of powdered milk and beef preserved during the years 1953 to 1956 were examined for the presence of ..gamma..-radiation. The higher ..gamma..-radiation found in the last year was attributed to an increase in fission products. Data are compared with measurements on a series of children.

  2. 76 FR 42012 - Beef Promotion and Research; Reapportionment

    Science.gov (United States)

    2011-07-18

    ... Agricultural Marketing Service (AMS) has considered the economic effect of this action on small entities and..., methods of production and distribution, marketing strategies, and other distinguishing factors that will... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1260 [No. AMS-LS-10-0086] Beef...

  3. Crossbreeding to increase beef production: additive and non ...

    African Journals Online (AJOL)

    GScholtz

    2013-06-06

    Jun 6, 2013 ... Crossbreeding to increase beef production: additive and non-additive effects on weight traits ... total weight of weaned calves. ... Weight traits are not all equally important to efficiency ... values to model total herd productivity. ..... The maintenance requirement of a cow is affected by her weight: the larger the.

  4. Population structure and genetic trends for indigenous African beef ...

    African Journals Online (AJOL)

    The aim of this study was to investigate population structure and genetic trends based on pedigree and performance records of five indigenous African beef cattle breeds (Afrikaner, Boran, Drakensberger, Nguni and Tuli) in South Africa. Pedigree completeness over six generations was higher than 88.5% in the first ...

  5. Determinants and opportunities for commercial marketing of beef ...

    African Journals Online (AJOL)

    The objective of this study was to examine the factors influencing smallholder producers' potential to sell cattle and identify marketing opportunities for sustainable beef production in South Africa. A total of 95 structured questionnaires was administered to the Ncorha and Gxwalibomvu communities in the Eastern Cape ...

  6. Bacteriological Quality of Dried Sliced Beef (Kilishi) Sold In Ilorin ...

    African Journals Online (AJOL)

    DR. MIKE HORSFALL

    ABSTRACT: The bacteriological quality of dried sliced beef (kilishi) obtained from three selling points in. Ilorin metropolis was determined in order to ascertain its safety. The total bacterial count, Enterobacteriaceae count, Staphylococcus aureus count and E.coli counts were used as index of bacteriological quality. Samples.

  7. Potential use of gas sensors in beef manure nutrient content ...

    African Journals Online (AJOL)

    The purpose of this study was to develop a gas sensor array to estimate the manure nutrient contents. Three metal-oxide gas sensors including methane, ammonia and hydrogen sulfide were used. Forty manure samples were collected from four beef operations in Southwest North Dakota. Manure samples were sent to be ...

  8. Sustainable crossbreeding systems of beef cattle in the era of ...

    African Journals Online (AJOL)

    An effective way to reduce the carbon footprint from beef cattle would be to reduce the numbers and increase the production per animal, thereby improving their productivity. Sustainable crossbreeding systems can be an effective way to reduce GHG, as it has been shown to increase production. There are a wide range of ...

  9. Selection for beef traits and calving performance in Piemontese cattle

    NARCIS (Netherlands)

    Albera, A.

    2006-01-01

    Beef cattle selection programmes are usually focused on the improvement of production traits. However, also functional traits play an important role for the efficiency of animal production. Among these traits calving performance, affecting stillbirth of calves, fertility of cows, animal welfare and

  10. Towards a regional beef carcass classification system for Southern ...

    African Journals Online (AJOL)

    This is partly because the current beef carcass grading and classification systems used in the region value inappropriately carcasses from slow-maturing indigenous cattle breeds that are ideally suited to being marketed off natural pasture. The existing systems use carcass yield and quality attributes, but do not predict ...

  11. Quality related principles of the South African beef classification ...

    African Journals Online (AJOL)

    This paper addresses the principles related to different grading and classification systems of the world with specific focus on beef quality related outcomes. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful as guidelines to those involved in the ...

  12. Comparative analysis of beef and fish consumption in Ekwusigo ...

    African Journals Online (AJOL)

    The study isolated and discussed the factors driving beef and fish consumption in Ekwusigo Local Government Area (L.G.A.) of Anambra State, Nigeria. Cross sectional data generated from 120 households randomly selected from five villages in Ekwusigo L.G.A was used. Descriptive statistics and regression analysis was ...

  13. Physiology and Endocrinology Symposium. Factors controlling puberty in beef heifers

    Science.gov (United States)

    The Physiology and Endocrinology Symposium on “Factors controlling puberty in beef heifers” was held at the joint annual meeting of the American Dairy Science Association and the American Society of Animal Science in New Orleans, Louisiana, USA, July 10 to 14, 2011. The objective of the symposium w...

  14. A survey of grass-finished beef producers in Pennsylvania

    Science.gov (United States)

    To meet our goal of quantifying the environmental impacts of grass-finished beef production, data on production practices in Pennsylvania were collected at the farm level via visits and online surveys. Twenty-three responses represented a total of 1,055 animals on 2,155 acres of land. Farms were rel...

  15. 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.

  16. Crossbreeding to increase beef production: Additive and non ...

    African Journals Online (AJOL)

    Fitness is of paramount importance to efficient and profitable beef production. Thus, the objective of this study was to estimate genetic components of fitness traits measured in Afrikaner (A), Brahman (B), Charolais (C), Hereford (H) and Simmentaler (S). For this study, the fitness traits recorded were percentage of cows ...

  17. Nutrient analysis of the Beef Alternative Merchandising cuts.

    Science.gov (United States)

    Desimone, T L; Acheson, R A; Woerner, D R; Engle, T E; Douglass, L W; Belk, K E

    2013-03-01

    The objective of this study was to generate raw and cooked nutrient composition data to identify Quality Grade differences in proximate values for eight Beef Alternative Merchandising (BAM) cuts. The data generated will be used to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Beef Rib, Oven-Prepared, Beef Loin, Strip Loin, and Beef Loin, Top Sirloin Butt subprimals were collected from a total of 24 carcasses from four packing plants. The carcasses were a combination of USDA Yield Grades 2 (n=12) and 3 (n=12), USDA Quality Grades upper two-thirds Choice (n=8), low Choice (n=8), and Select (n=8), and two genders, steer (n=16) and heifer (n=8). After aging, subprimals were fabricated into the BAM cuts, dissected, and nutrient analysis was performed. Sample homogenates from each animal were homogenized and composited for analysis of the following: proximate analysis, long chain and trans-fatty acids, conjugated linoleic acid, total cholesterol, vitamin B-12, and selenium. This study identified seven BAM cuts from all three Quality Grades that qualify for USDA Lean; seven Select cuts that qualify for USDA Extra Lean; and three Select cuts that qualify for the American Heart Association's Heart Healthy Check. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Characterization of beef cattle breeds by virtue of their performances ...

    African Journals Online (AJOL)

    young bulls of l6 breeds were obtained fiorn the National Beef Cattle Performance and Progeny Testing Scheme and used in this re-analysis to characterize ... breeds for their effective use in either straight breeding or cross- breeding programmes. ... Scheme as the only data source for breed characterization pur- poses.

  19. Potential use of gas sensors in beef manure nutrient content ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-06-17

    Jun 17, 2009 ... manure samples were collected from four beef operations in Southwest North Dakota. Manure samples were sent to be ... cation rate at spreading time instead of waiting two or three weeks to receive the results ... Operation mechanism of metal-oxide gas sensors. The sensors used in this study were ...

  20. Evaluation of hair cortisol in beef cattle of divergent temperaments

    Science.gov (United States)

    The objective of this research project was to evaluate the relationships among hair and serum cortisol concentrations and cattle disposition. Spring born (n = 101) crossbred beef heifers (7 to 8 mo. of age) were evaluated for temperament preweaning and at weaning by pen score (PS; 1 = calm and 5 = e...

  1. Supplementary winter feeding and reproduction of beef heifers on ...

    African Journals Online (AJOL)

    Supplementary winter feeding and reproduction of beef heifers on Dohne sourveld. JA Erasmus, HH Barnard. Abstract. No Abstract. Full Text: EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT · AJOL African Journals Online. HOW TO USE AJOL... for Researchers · for ...

  2. 76 FR 18422 - Beef Promotion and Research; Reapportionment

    Science.gov (United States)

    2011-04-04

    ... in cattle inventories and cattle and beef imports that have occurred since the most recent Board... Farms, and Livestock Operations,'' USDA's National Agricultural Statistics Service (NASS) estimates that in 2009 the number of operations in the United States with cattle totaled approximately 950,000. The...

  3. Effect of winter nutritional levels on subsequent growth of beef ...

    African Journals Online (AJOL)

    Effect of winter nutritional levels on subsequent growth of beef heifers in the Highland Sourveld of Natal. ... Teen 'n lae veebelading van 0,75 GVE/ha (vir die weiperiode) op somerveld, het verse betekenisvol (P < 0,01) meer in massa toegeneem vergeleke met 'n hoë veebelading (1,25 GVE/ha). Binne elk van die ...

  4. Food irradiation

    International Nuclear Information System (INIS)

    Hetherington, M.

    1989-01-01

    This popular-level article emphasizes that the ultimate health effects of irradiated food products are unknown. They may include vitamin loss, contamination of food by botulism bacteria, mutations in bacteria, increased production of aflatoxins, changes in food, carcinogenesis from unknown causes, presence of miscellaneous harmful chemicals, and the lack of a way of for a consumer to detect irradiated food. It is claimed that the nuclear industry is applying pressure on the Canadian government to relax labeling requirements on packages of irradiated food in order to find a market for its otherwise unnecessary products

  5. Food irradiation

    International Nuclear Information System (INIS)

    Luecher, O.

    1979-01-01

    Limitations of existing preserving methods and possibilities of improved food preservation by application of nuclear energy are explained. The latest state-of-the-art in irradiation technology in individual countries is described and corresponding recommendations of FAO, WHO and IAEA specialists are presented. The Sulzer irradiation equipment for potato sprout blocking is described, the same equipment being suitable also for the treatment of onions, garlic, rice, maize and other cereals. Systems with a higher power degree are needed for fodder preserving irradiation. (author)

  6. 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.

  7. Stability of 2-Alkylcyclobutanones in irradiated retort pouch Gyudon topping during room temperature storage

    International Nuclear Information System (INIS)

    Kitagawa, Yoko; Okihashi, Masahiro; Takatori, Satoshi; Fukui, Naoki; Kajimura, Keiji; Obana, Hirotaka; Furuta, Masakazu

    2016-01-01

    2-Alkylcyclobutanones (ACBs), such as 2-dodecylcyclobutanone (DCB) and 2-tetradecylcylobutanone (TCB) are specific products in the irradiated liquid. Thus, DCB and TCB are suitable for indicators of the irradiation history of food. We previously reported DCB and TCB concentrations in irradiated retort pouch Gyudon topping (instant Gyudon mixes which were made from a beef, onion and soy sauce and could be preserved for a long term at room temperature) after storage for one year. Here, we have evaluated the stability of ACBs preserved in irradiated retort pouch Gyudon topping at room temperature for three years. Although interfering peaks were detected frequently after the storage at room temperature, it was possible for the detection of the irradiation history and there was no apparent decrease of ACBs concentrations in comparison with the one year storage after irradiation. These results concluded that DCB and TCB formed in retort pouch would be stable at room temperature for three years. (author)

  8. 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.

  9. Food irradiation

    International Nuclear Information System (INIS)

    Paganini, M.C.

    1991-06-01

    Food treatment by means of ionizing energy, or irradiation, is an innovative method for its preservation. In order to treat important volumes of food, it is necessary to have industrial irradiation installations. The effect of radiations on food is analyzed in the present special work and a calculus scheme for an Irradiation Plant is proposed, discussing different aspects related to its project and design: ionizing radiation sources, adequate civil work, security and auxiliary systems to the installations, dosimetric methods and financing evaluation methods of the project. Finally, the conceptual design and calculus of an irradiation industrial plant of tubercles is made, based on the actual needs of a specific agricultural zone of our country. (Author) [es

  10. Food irradiation

    International Nuclear Information System (INIS)

    Anon.

    1984-01-01

    Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled

  11. Possibility of introducing Smallholder Beef Cattle Farmer’s Association as a starting point to develop the beef cattle chain and improve their income in Arua district, Uganda

    NARCIS (Netherlands)

    Candia, A.

    2008-01-01

    The theme of the research is “Possibility of introducing smallholder Beef Cattle Farmers Association as a starting point to develop the beef chain and improve their income in Arua district, Uganda”. The study was carried out in two Sub Counties of Arua district, Uganda. The objective was to

  12. 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.

  13. Fruit irradiation

    International Nuclear Information System (INIS)

    Anon.

    1977-01-01

    Food spoilage is a common problem when marketing agricultural products. Promising results have already been obtained on a number of food irradiating applications. A process is described in this paper where irradiation of sub-tropical fruits, especially mangoes and papayas, combined with conventional heat treatment results in effective insect and fungal control, delays ripening and greatly improves the quality of fruit at both export and internal markets

  14. Tissue irradiator

    International Nuclear Information System (INIS)

    Hungate, F.P.; Riemath, W.F.; Bunnell, L.R.

    1975-01-01

    A tissue irradiator is provided for the in-vivo irradiation of body tissue. The irradiator comprises a radiation source material contained and completely encapsulated within vitreous carbon. An embodiment for use as an in-vivo blood irradiator comprises a cylindrical body having an axial bore therethrough. A radioisotope is contained within a first portion of vitreous carbon cylindrically surrounding the axial bore, and a containment portion of vitreous carbon surrounds the radioisotope containing portion, the two portions of vitreous carbon being integrally formed as a single unit. Connecting means are provided at each end of the cylindrical body to permit connections to blood-carrying vessels and to provide for passage of blood through the bore. In a preferred embodiment, the radioisotope is thulium-170 which is present in the irradiator in the form of thulium oxide. A method of producing the preferred blood irradiator is also provided, whereby nonradioactive thulium-169 is dispersed within a polyfurfuryl alcohol resin which is carbonized and fired to form the integral vitreous carbon body and the device is activated by neutron bombardment of the thulium-169 to produce the beta-emitting thulium-170

  15. Blood irradiation

    International Nuclear Information System (INIS)

    Chandy, Mammen

    1998-01-01

    Viable lymphocytes are present in blood and cellular blood components used for transfusion. If the patient who receives a blood transfusion is immunocompetent these lymphocytes are destroyed immediately. However if the patient is immunodefficient or immunosuppressed the transfused lymphocytes survive, recognize the recipient as foreign and react producing a devastating and most often fatal syndrome of transfusion graft versus host disease [T-GVHD]. Even immunocompetent individuals can develop T-GVHD if the donor is a first degree relative since like the Trojan horse the transfused lymphocytes escape detection by the recipient's immune system, multiply and attack recipient tissues. T-GVHD can be prevented by irradiating the blood and different centers use doses ranging from 1.5 to 4.5 Gy. All transfusions where the donor is a first degree relative and transfusions to neonates, immunosuppressed patients and bone marrow transplant recipients need to be irradiated. Commercial irradiators specifically designed for irradiation of blood and cellular blood components are available: however they are expensive. India needs to have blood irradiation facilities available in all large tertiary institutions where immunosuppressed patients are treated. The Atomic Energy Commission of India needs to develop a blood irradiator which meets international standards for use in tertiary medical institutions in the country. (author)

  16. Food irradiation

    International Nuclear Information System (INIS)

    Migdal, W.

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

  17. Food irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide. (orig.) With 4 figs., 1 tab [de

  18. Effects of crossing of domestic breed with beef breeds on the quality of meat in PR China and Republic of Serbia

    OpenAIRE

    Aleksić, S.; Fang, Sun; Di, Liu; Petrović, M.M.; Pantelić, V.; Stanišić, N.; Ostojić-Andrić, D.; Petričević, M.; Nikšić, D.; Delić, N.

    2013-01-01

    This paper presents the results of crossing Domestic Spotted breed with beef cattle breeds in the People's Republic of China and the Republic of Serbia. China is a big country of beef production and consumption. In 2012, beef production in China was 5,540,000 tons, which accounted for 9.7% of the global beef production, ranking the third in the world. The main sources of China’s beef are from crossbreeding cattle (native breed crossbred with foreign beef ca...

  19. 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

  20. Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

    Science.gov (United States)

    Goodson, K J; Morgan, W W; Reagan, J O; Gwartney, B L; Courington, S M; Wise, J W; Savell, J W

    2002-02-01

    An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P affect any consumer evaluation traits or Warner-Bratzler shear force values (P > 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the

  1. Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries

    OpenAIRE

    San-Julián, R.; Campo, M. M.; Nute, G.; Montossi, F.; Font-i-Furnols, M.; Guerrero, L.; Oliver, M. A.; Sañudo, C.

    2012-01-01

    The main goal of this study was to characterize and compare the organoleptic quality of beef from Uruguay and from three European countries. In Uruguay, 40 Hereford steers were raised exclusively under grazing conditions up to either two or three years old. Meat samples were aged for 20 days, matching commercial conditions. In Europe, one commercial local beef type, with two ageing times (7 and 20 days), from Germany, Spain and the United Kingdom were compared with Uruguayan beef samples, usi...

  2. The Economic Effects of New-Product Beef Promotion in Guatemala

    OpenAIRE

    Leister, Amanda M.; Capps, Oral, Jr.; Rosson, C. Parr, III

    2010-01-01

    The implementation of the Central America-Dominican Republic Free Trade Agreement (CAFTA-DR) has expanded trade opportunities for U.S. agricultural producers. U.S. beef is an important product affected by the agreement, and the United States Meat Export Federation (USMEF) invested in a new product promotion program to increase exports of U.S. beef to Guatemala. Consumer responsiveness and the effectiveness of the U.S. branded beef promotion program are analyzed in this study. Demand responses...

  3. Application of FTIR Spectroscopy and Chemometrics for Halal Authentication of Beef Meatball Adulterated with Dog Meat

    OpenAIRE

    Rahayu, Wiranti Sri; Rohman, Abdul; Martono, Sudibyo; Sudjadi, Sudjadi

    2018-01-01

    Beef meatball is one of the favorite meat-based food products among Indonesian community. Currently, beef is very expensive in Indonesian market compared to other common meat types such as chicken and lamb. This situation has intrigued some unethical meatball producers to replace or adulterate beef with lower priced-meat like dog meat. The objective of this study was to evaluate the capability of FTIR spectroscopy combined with chemometrics for identification and quantification of dog meat (D...

  4. [Study of biological value of beef produced by interspecies hybrids of domestic cattle and wild yaks].

    Science.gov (United States)

    Bagirov, V A; Chernukha, I M; Lisitsin, A V; Zinovieva, N A

    2014-01-01

    The comparative study of the chemical composition and biological values of beef produced by hybrids of Angus cattle with wild yaks (hybrid beef) and pure-bred Angus cattle (traditional beef) has been carried out. Longissimus muscle samples were used for analysis. It was observed, that the hybrid beef samples had the practically equal protein content comparing to traditional beef (21.1 vs. 21.6 per cent) but were characterized by the lower fat content (1.2 vs. 2.5 per cent). The higher biological value of hybrid beef comparing to traditional beef has been shown. The value of protein-quality index, calculated as the ratio of tryptophan amino acid to oxyprolin and characterizing the ratio of high biological value proteins to low biological value proteins was 8.1 vs. 5.7. The values of amino acid indexes [ratio of essential amino acids (EAA) to non-essential amino acids (NAA) and ratio of EAA to the total amount of amino acids (TAA)] were EAA/NAA = 0.77 vs. 0.65 and EAA/TAA = 0.43 vs. 0.39. The protein of hybrid beef was characterized by the higher content of a number of the essential amino acids: by a factor of 1, 77 for threonin, 1.23--for valin, 1.09--for lysin, 1.17--for leucine and 1.19--for tryptophan. The amount of the essential amino acids in 1 gram of protein of the hybrid beef was 434.7 mg against 393.1 mg for traditional beef It has been shown, that the protein of the hybrid beef comparing to traditional beef is characterized by the higher values of the amino acid scores calculated for EAA.

  5. Meat Standards Australia as an Innovation in the Australian Beef Production and Marketing System

    OpenAIRE

    Griffith, Garry R.; Thompson, John M.; Polkinghorne, Rod; Gunner, Richard

    2010-01-01

    Variable eating quality was identified as a major contributor to declining Australian beef consumption in the early 1990s. The primary issue was the inability to predict the eating quality of cooked beef before consumption. A R&D program funded by industry and Meat and Livestock Australia investigated the relationships between critical control points along the supply chain, cooking methods and beef palatability. These relationships were underpinned by extensive consumer taste panels. Out of t...

  6. VALUE OF BEEF STEAK BRANDING: HEDONIC ANALYSIS OF RETAIL SCANNER DATA

    OpenAIRE

    Schulz, Lee L.; Schroeder, Ted C.; White, Katharine L.

    2010-01-01

    Consumers rely on experience and credence attributes when purchasing beef from retailers. It is essential for all beef industry sectors to recognize the complexity of consumer buying behavior. A hedonic model is estimated to determine if there are incentives to brand beef steaks, the types of brands that entertain price premiums, and the level of existing premiums. Most branded steaks garnered premiums along with organic claims, religious processing claims, and premium cuts. Factors influenci...

  7. 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.

  8. Intercomparisons to evaluate the suitability of gaschromatographic, electron-spin-resonance spectrometric and thermoluminescence methods to detect irradiated foods in routine control

    International Nuclear Information System (INIS)

    Schreiber, G.A.; Helle, N.; Schulzki, G.; Spiegelberg, A.; Linke, B.; Wagner, U.; Boegl, K.W.

    1993-01-01

    The results of four different intercomparisons to detect irradiated fish and chicken meat containing bones, chicken-, pork-, and beef-meat without bones, spices, herbs as well as spice- and herb mixtures, various fruit and vegetables as well as pistachio nuts using gas chromatographic methods, electron-spin resonance spectroscopy or thermoluminescence analyses are reported. (author)

  9. Irradiation device

    International Nuclear Information System (INIS)

    Suzuki, Toshimitsu.

    1989-01-01

    In an irradiation device for irradiating radiation rays such as electron beams to pharmaceuticals, etc., since the distribution of scanned electron rays was not monitored, the electron beam intensity could be determined only indirectly and irradiation reliability was not satisfactory. In view of the above, a plurality of monitor wires emitting secondary electrons are disposed in the scanning direction near a beam take-out window of a scanning duct, signals from the monitor wires are inputted into a display device such as a cathode ray tube, as well as signals from the monitor wires at the central portion are inputted into counting rate meters to measure the radiation dose as well. Since secondary electrons are emitted when electron beams pass through the monitor wires and the intensity thereof is in proportion with the intensity of incident electron beams, the distribution of the radiation dose can be monitored by measuring the intensity of the emitted secondary electrons. Further, uneven irradiation, etc. can also be monitored to make the radiation of irradiation rays reliable. (N.H.)

  10. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

    Directory of Open Access Journals (Sweden)

    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.

  11. 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.

  12. Food irradiation

    International Nuclear Information System (INIS)

    Beishon, J.

    1991-01-01

    Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)

  13. Vinca irradiator

    International Nuclear Information System (INIS)

    Eymery, R.

    1976-10-01

    The development programme of the VINCA radiosterilisation centre involves plans for an irradiator capable of working in several ways. Discontinuous operation. The irradiator is loaded for a certain period then runs automatically until the moment of unloading. This method is suitable as long as the treatment capacity is relatively small. Continuous operation with permanent batch loading and unloading carried out either manually or automatically (by means of equipment to be installed later). Otherwise the design of the apparatus is highly conventional. The source is a vertical panel submersible in a pool. The conveyor is of the 'bucket' type, with 4 tiers to each bucket. The batches pass successively through all possible irradiation positions. Transfert into and out of the cell take place through a maze, which also provides access to the cell when the sources are in storage at the bottom of the pool [fr

  14. You say "lean finely textured beef," I say "pink slime".

    Science.gov (United States)

    Reid, Rita-Marie Cain

    2014-01-01

    In 2012, American Broadcasting Companies, Inc. (ABC) broadcast a segment on its evening news show regarding the manufacture of "lean finely textured beef" by Beef Products, Inc. (BPI). The broadcast, as well as follow-up reports and social media communications, repeatedly referred to the product as "pink slime," a term originated by a United States Department of Agriculture (USDA) employee for the processed meat. The market backlash against the product was immediate and intense. Ultimately, BPI closed three processing plants, cut hundreds of jobs, and filed for bankruptcy. BPI sued ABC and others for food libel, defamation, and tortious interference. This research analyzes those claims and defenses and discusses the future of such cases.

  15. Irradiance gradients

    International Nuclear Information System (INIS)

    Ward, G.J.; Heckbert, P.S.; Technische Hogeschool Delft

    1992-04-01

    A new method for improving the accuracy of a diffuse interreflection calculation is introduced in a ray tracing context. The information from a hemispherical sampling of the luminous environment is interpreted in a new way to predict the change in irradiance as a function of position and surface orientation. The additional computation involved is modest and the benefit is substantial. An improved interpolation of irradiance resulting from the gradient calculation produces smoother, more accurate renderings. This result is achieved through better utilization of ray samples rather than additional samples or alternate sampling strategies. Thus, the technique is applicable to a variety of global illumination algorithms that use hemicubes or Monte Carlo sampling techniques

  16. Optimising reproductive performance of beef cows and replacement heifers.

    Science.gov (United States)

    Diskin, M G; Kenny, D A

    2014-05-01

    A reproductively efficient beef cow herd is fundamental to meeting the protein and specifically, red meat demand of an ever increasing global population. However, attaining a high level of reproductive efficiency is underpinned by producers being cognisant of and achieving many key targets throughout the production cycle and requires significant technical competency. The lifetime productivity of the beef bred female commences from the onset of puberty and will be dictated by subsequent critical events including age at first calving, duration of the postpartum interval for each successive calving, conception and pregnancy rate and ultimately manifested as length of intercalving intervals and number of calves weaned over her lifetime. Puberty in heifers is a consequence of the interactive effects of genetics and both pre- and post-weaning nutrition. Early onset of puberty is essential to achieving the first main reproductive target for beef cow herds; first calving at 2 years of age. In calved heifers and mature cows, the onset of ovarian activity, postpartum is a key event dictating the calving interval. Again, this will be the product mainly of prepartum nutrition, manifested through body condition and the strength of the maternal bond between cow and calf, though there is increasing evidence of a modest genetic influence on this trait. Following the initiation of postpartum ovarian cyclicity, conception and subsequent pregnancy rate is generally a function of bull fertility in natural service herds and heat detection and timing of insemination in herds bred through artificial insemination. Cows and heifers should be maintained on a steady plane of nutrition during the breeding season, but the contribution of significant excesses or deficiencies of nutrients including protein and trace elements is likely to be minor where adequate pasture is available. While, increased efforts are being made internationally to genetically identify and select for more reproductively

  17. Identifying efficiency trends for Queensland broad-acre beef enterprises

    OpenAIRE

    Gregg, Daniel; Rolfe, John

    2010-01-01

    Productivity and efficiency improvements in agriculture have recently been targeted as Federal Government priorities in Australia. This research examined a dataset of 116 broad-acre beef enterprises from Queensland who participated in a program, Profit Probe, developed to improve management and profitability of enterprises. The aim of this research was to identify the sources, if any, of productivity growth for this sample of enterprises. Two potential sources of productivity growth were iden...

  18. Evaluation of Fresh Food Internet Shopping in Korean Beef

    OpenAIRE

    金, 鍾和; 森高, 正博; 福田, 晋; Kim, Jong-hwa; Moritaka, Masahiro; Fukuda, Susumu

    2013-01-01

    This paper focuses on consumer reactions to the fresh food internet shopping on Korea beef. In the paper, we have analyzed an effective relation in consumer's perceived qualities, the evaluation of commodities and the evaluation of fresh food internet shopping. As a result, two effective relations were found. Firstly, consumer's perceived qualities affect the evaluation of commodities. Secondly, the evaluation of commodities affects t-he evaluation of fresh food internet shopping. This result...

  19. Electrophoretic comparison of nuclear and nucleolar proteins : I. Beef Pancreas

    NARCIS (Netherlands)

    Poort, C.

    1961-01-01

    Nuclei and nucleoli, isolated from beef pancreas, are extracted with 0.14 M NaCl, 1 M NaCl and 0.1 N NaOH in the order given. The 0.14 M NaCl and 0.1 N NaOH extracts lend themselves to paper and agar electrophoresis and the electropherograms obtained from these extracts of nuclei and nucleoli are

  20. Assessing impacts of organic production on pork and beef quality

    OpenAIRE

    Sundrum, Albert

    2010-01-01

    Organic livestock farming is based on a low input production method, aiming to provide products of a high product and process quality rather than maximizing production. The production of a high meat quality corresponds to the expectations of consumers who are both seeking a premium product and who are willing to pay premium prices. This review focuses on the question of whether organic pork and beef production currently meet consumer demands, and it elaborates the potentials and limitations f...

  1. Calm temperament improves reproductive performance of beef cows.

    Science.gov (United States)

    Kasimanickam, R; Asay, M; Schroeder, S; Kasimanickam, V; Gay, J M; Kastelic, J P; Hall, J B; Whittier, W D

    2014-12-01

    Profitability of a beef operation is determined by the proportion of cows attaining pregnancy early in the breeding season and those that are pregnant at the end of breeding season. Many factors, including temperament, contribute to those reproductive parameters. The objective of this study was to evaluate effects of temperament on reproductive performance of beef cows. In Experiment 1, Angus and Angus-cross beef cows (n = 1546) from eight locations were assigned a body condition score (BCS; 1 = emaciated; 9 = obese) and chute exit and gait score (1 = slow exit, walk; calm temperament; 2 = jump, trot or run; excitable temperament). Cows were grouped with bulls (1 : 25 to 1 : 30; with satisfactory breeding potential and free of venereal disease) for an 85-day breeding season. Pregnancy status and stage of gestation were determined (transrectal palpation) 35 days after the end of the breeding season. Controlling for BCS (p score interaction (p scores for body condition and chute exit and gait (as described in Experiment 1) and assigned to bulls (breeding sound and free of venereal disease; 1 : 25 to 1 : 30) for 85 days. Pregnancy status was determined by transrectal palpation at 2 and 6 months after the onset of the breeding season. Controlling for BCS (p reproductive performance than calmer cows. The modified two-point chute exit-gait scoring method was repeatable and identified cattle with an excitable temperament. © 2014 Blackwell Verlag GmbH.

  2. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

    Science.gov (United States)

    Fulton, C; Davis, C

    1975-09-01

    Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

  3. Nutrient Composition of Retail Samples of Australian Beef Sausages

    Directory of Open Access Journals (Sweden)

    Judy Cunningham

    2015-11-01

    Full Text Available Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education.

  4. Sensory quality of beef from different finishing diets.

    Science.gov (United States)

    Resconi, V C; Campo, M M; Font i Furnols, M; Montossi, F; Sañudo, C

    2010-11-01

    Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  5. Experimental verification of the possibility to estimate senzoric and quality parameters of beef with use of bioimpedance

    Czech Academy of Sciences Publication Activity Database

    Říha, J.; Kadlec, R.; Vondra, Vlastimil; Bezdíček, J.

    2009-01-01

    Roč. 51, č. 4 (2009), s. 38-49 ISSN 0139-7265 Institutional research plan: CEZ:AV0Z20650511 Keywords : beef quality * biompedance * basic chemical composition of beef Subject RIV: GM - Food Processing

  6. MODEL SYSTEM EVALUATIONS OF MEAT EMULSIONS PREPARED WITH DIFFERENT EDIBLE BEEF BY PRODUCTS AND FATS AND OIL

    Directory of Open Access Journals (Sweden)

    Mustafa KARAKAYA

    1997-02-01

    Full Text Available Emulsion parameters of different meat by-products (beef head-meat, beef heart and liver and animal fats and oil (beef fat, mutton fat, sheep tail-fat and corn oil were studied in a model system. The results of the study showed that the highest emulsion capacity (EC was with the heart meat and beef fat emulsion while the lowest EC was measured in the beef head-meat and sheep tail-fat combination. Corn oil gave the best emulsification with beef head-meat and liver, and beef fat resulted the second best results. Beef head-meat gave the most stable emulsion with all fats, but the emulsions prepared with heart and liver were generally unstable.

  7. Walter Reed Army Medical Center, Washington, DC Annual Progress Report FY-89. Volume 2. Part 1

    Science.gov (United States)

    1990-01-02

    stew , 15 lamb liver cubes, and 250 cc of water, each labeled with 50 uCu of 99m Technesium sulfur-colloid. The patients lay on the left and right side...meal of commercial beef stew and a liquid radionuclide are ingested. Patients are monitored for 20 minutes in the recumbent position by Nuclear Medicine

  8. 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

  9. Preliminary study on the detection of irradiated food containing bone by ESR spectroscopy

    International Nuclear Information System (INIS)

    Zhao Yongfu; Ha Yiming; Liu Ting; Wang Rongfu; Wang Changbao

    2007-01-01

    Electron spin resonance (ESR) spectroscopy is one of the most effective technique for detection of irradiated food containing bone. It was found that the radiation -induced ESR signal (Spectrum, g factor and peak-to-peak line width AH) in bone before and after irradiation was significantly different and could be easily distinguished from the endogenous ESR signal. Sample preparation studies showed vacuum drying and grinding at frozen temperature was an ideal method. A linear relationship was observed between ESR signal intensity and the absorbed dose (0.3-10.1kGy). It can be proposed that 0.5kGy absorbed doses can be detected by ESR for irradiated food containing bone though detecting sensitivity is very different at the same irradiated dosage with different food such as pork, beef, duck, chicken and fish. The ultimate purpose of this work is to establish a national criterion for detection of irradiated foodstuffs by use of ESR. (authors)

  10. 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

  11. 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

  12. ion irradiation

    Indian Academy of Sciences (India)

    Swift heavy ions interact predominantly through inelastic scattering while traversing any polymer medium and produce excited/ionized atoms. Here samples of the polycarbonate Makrofol of approximate thickness 20 m, spin coated on GaAs substrate were irradiated with 50 MeV Li ion (+3 charge state). Build-in ...

  13. 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.

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

    Directory of Open Access Journals (Sweden)

    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

  15. Fish irradiation

    International Nuclear Information System (INIS)

    Kovacs, J.; Tengumnuay, C.; Juangbhanich, C.

    1970-01-01

    Chub-mackerel was chosen for the study because they are the most common fish in Thailand. Preliminary investigations were conducted to determine the maximum radiation dose of gamma-rays by organoleptic tests. The samples were subjected to radiation at various doses up to 4 Mrad. Many experiments were conducted using other kinds of fish. The results showed that 1 Mrad would be the maximum acceptable dose for fish. Later, the influence of the radiation dose from 0.1-1 Mrad was studied in order to find the optimum acceptable dose for preservation of fish without off-flavour. For this purpose, the Hedonic scale was used. It was found that 0.2 and 0.5 Mrad gave the best result on Chub mackerel. The determinations of optimum dose, organoleptic, microbiological and trimethylamine content changes were done. The results showed that Chub mackerel irradiated at 0.2, 0.5 and 1 Mrad stored at 3 0 C for 71 days were still acceptable, on the contrary the untreated samples were found unacceptable at 14 days. The trimethylamine increment was significantly higher in the untreated samples. At 15 days storage, trimethylamine in the non-irradiated Chub-mackerel was about 10 times higher than the irradiated ones. At 51 and 79 days storage, about 13 times higher in the control samples than the irradiated samples except 0.1 Mrad. Only 2 times higher was found for the 0.1 Mrad. The microbiological results showed that the irradiation above 0.2 Mrad gave favorable extension of shelf-life of fish

  16. 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.

  17. Chapter 2: Irradiators

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2018-04-01

    The chapter 2 presents the subjects: 1) gamma irradiators which includes: Category-I gamma irradiators (self-contained); Category-II gamma irradiators (panoramic and dry storage); Category-III gamma irradiators (self-contained in water); Category-IV gamma irradiators (panoramic and wet storage); source rack for Category-IV gamma irradiators; product transport system for Category-IV gamma irradiators; radiation shield for gamma irradiators; 2) accelerators which includes: Category-I Accelerators (shielded irradiator); Category-II Accelerators (irradiator inside a shielded room); Irradiation application examples.

  18. 78 FR 15645 - Mandatory Country of Origin Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm...

    Science.gov (United States)

    2013-03-12

    ... Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm-Raised Fish and Shellfish, Perishable...), lamb, chicken, goat, and pork; ground beef, ground lamb, ground chicken, ground goat, and ground pork... The baseline for this analysis is the present state of the beef, chicken, goat, lamb and pork...

  19. BIODIESEL DARI CAMPURAN LEMAK SAPI (Beef Tallow DAN MINYAK SAWIT

    Directory of Open Access Journals (Sweden)

    Wara Dyah Pita Rengga

    2013-05-01

    Full Text Available Cadangan minyak bumi semakin menipis, sehingga dicari bahan bakar alternatif, salah satunya adalah biodiesel. Minyak nabati terutama minyak sawit merupakan bahan baku edible sedangkan lemak sapi merupakan bahan baku non-edible dengan biaya rendah dan memiliki ketersediaan tinggi pada produksi sapi. Pemanfaatan lemak sapi yang belum maksimal dapat digunakan bersama minyak sawit untuk menghasilkan biodiesel. Lemak sapi dicairkan supaya menjadi minyak sapi. Bahan baku minyak sapi dan minyak sawit dicampur dengan perban-dingan 3:1. Campuran minyak ditransesterifikasi dengan metanol dengan perbandingan molar (1:6 dan katalis NaOH. Proses dilakukan selama 90 menit pada suhu ±65°C. Hasil proses transesterifikasi adalah metil ester dan gliserol. Metil ester pada lapisan atas dipisahkan dari gliserol kemudian dilakukan pencucian. Metil ester atau biodiesel selanjutnya diuji angka asam, viskositas, densitas, dan analisis menggunakan GC-MS. Yield biodiesel yang dihasilkan dari campuran minyak sapi dan minyak sawit adalah 76%, angka asam 0,67124 mg-KOH/g, densitas 857,76 kg/cm³, dan viskositas 3,0074 mm2/s. Kesemua parameter tersebut sesuai dengan standart mutu SNI biodiesel. Kandungan metil ester dari minyak sawit dan lemak sapi adalah metiloleat dan metil palmitat. The availability of the fossil fuel is decreasing; hence the finding of an alternative fuels is very important. One of those alternative fuels is biodiesel. Vegetable oil, especially palm oil is the edible raw material, while the beef tallow is the non-edible raw material with low cost production and the availability is huge in the cattle production. The beef tallow mixed with palm oil can be used as raw material for producing biodiesel. Firstly, the beef tallow was melted into beef oil. The raw materials of beef tallow and palm oil were mixed with the composition ratio of 3:1. The resulted mixed-oil was transesterificated by adding methanol with molar ratio of 1:6 and NaOH as

  20. Food irradiation: An update

    International Nuclear Information System (INIS)

    Morrison, Rosanna M.

    1984-01-01

    Recent regulatory and commercial activity regarding food irradiation is highlighted. The effects of irradiation, used to kill insects and microorganisms which cause food spoilage, are discussed. Special attention is given to the current regulatory status of food irradiation in the USA; proposed FDA regulation regarding the use of irradiation; pending irradiation legislation in the US Congress; and industrial applications of irradiation

  1. Industrial irradiation

    International Nuclear Information System (INIS)

    Stirling, Andrew

    1995-01-01

    Production lines for rubber gloves would not appear to have much in common with particle physics laboratories, but they both use accelerators. Electron beam irradiation is often used in industry to improve the quality of manufactured goods or to reduce production cost. Products range from computer disks, shrink packaging, tyres, cables, and plastics to hot water pipes. Some products, such as medical goods, cosmetics and certain foodstuffs, are sterilized in this way. In electron beam irradiation, electrons penetrate materials creating showers of low energy electrons. After many collisions these electrons have the correct energy to create chemically active sites. They may either break molecular bonds or activate a site which promotes a new chemical linkage. This industrial irradiation can be exploited in three ways: breaking down a biological molecule usually renders it useless and kills the organism; breaking an organic molecule can change its toxicity or function; and crosslinking a polymer can strengthen it. In addition to traditional gamma irradiation using isotopes, industrial irradiation uses three accelerator configurations, each type defining an energy range, and consequently the electron penetration depth. For energies up to 750 kV, the accelerator consists of a DC potential applied to a simple wire anode and the electrons extracted through a slot in a coaxially mounted cylindrical cathode. In the 1-5 MeV range, the Cockcroft-Walton or Dynamitron( R ) accelerators are normally used. To achieve the high potentials in these DC accelerators, insulating SF6 gas and large dimension vessels separate the anode and cathode; proprietary techniques distinguish the various commercial models available. Above 5 MeV, the size of DC accelerators render them impractical, and more compact radiofrequency-driven linear accelerators are used. Irradiation electron beams are actually 'sprayed' over the product using a magnetic deflection system. Lower energy beams of

  2. Genotype x Nutritional Environment Interaction in a Composite Beef Cattle Breed

    Science.gov (United States)

    Environmental effects have been shown to influence several economically important traits in beef cattle. In this study, genetic x nutritional environment interaction has been evaluated in a composite beef cattle breed(50% Red Angus, 25% Charolais, 25% Tarentaise).Cows were randomly assigned to be fe...

  3. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce...

  4. Suckling behaviour and fertility in beef cows on pasture 2. Influence ...

    African Journals Online (AJOL)

    For two weeks prior to the start of the breeding season, the sucklingbehaviour of beef calves, separated from their dams for 12 h out of ..... BARB., C.R.. 1986. Naloxone infusion increases pulsatile luteinizing hormone release in post partum beef cows. Dom. Anim. Endocrin. 3, 49. WILLIAMS. G.L., KOTWICA. 1., SLANGER ...

  5. Improved pasture and herd management to reduce greenhouse gas emissions from a Brazilian beef production system

    NARCIS (Netherlands)

    Mazzetto, A.M.; Feigl, B.J.; Schils, R.L.M.; Cerri, C.E.P.; Cerri, C.C.

    2015-01-01

    Brazilian farms produce 15% of the world[U+05F3]s beef, and consequently they are important sources of greenhouse gases (GHG). The beef sector faces the challenge to meet the increasing demand without further increase of GHG emissions. To reduce the pressure on forests it is essential that

  6. Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef

    NARCIS (Netherlands)

    Rincker, P.J.; Bechtel, P.J.; Finstadt, G.; Buuren, Van R.G.C.; Killefer, J.; McKeith, F.K.

    2006-01-01

    The longissimus from caribou (n = 6), reindeer (n = 6) and beef (n = 6) were evaluated to determine differences in composition, color and sensory properties. Caribou contained the least fat followed by reindeer, and then beef (P <0.05). Both venison sources contained more heme pigment and had a

  7. Grazing supplementation and crop diversification on beef farm simulations in southern Brazil: a case study

    Science.gov (United States)

    Economics and environmental footprints of beef cattle raised on natural pasture or combined with soybean in specific biomes are still not well evaluated. The objective of this research was to simulate and evaluate the economics of three common pastured beef grazing systems in southern Brazil along w...

  8. Documentation of 50% water conservation in a single process at a beef abattoir

    Science.gov (United States)

    Beef slaughter is water intensive due to stringent food safety requirements. We conducted a study at a commercial beef processor to demonstrate water conservation by modifying the mechanical head wash. We documented the initial nozzle configuration (112 nozzles), water pressure (275 kPa), and flowra...

  9. NITROUS OXIDE EMISSIONS FROM SOUTHERN HIGH PLAINS BEEF CATTLE FEEDYARDS: MEASUREMENT AND MODELING

    Science.gov (United States)

    Predictive models for nitrous oxide emission are crucial for assessing the greenhouse gas footprint of beef cattle production. The Texas Panhandle produces approximately 42% of finished beef in the U.S. and cattle production is estimated to contribute 8 Tg carbon dioxide equivalents from nitrous oxi...

  10. Spatial variability in nitrous oxide and methane emissions from beef cattle feedyard pen surfaces

    Science.gov (United States)

    Greenhouse gas emissions from beef cattle feedlots include enteric carbon dioxide and methane, and manure-derived methane, nitrous oxide and carbon dioxide. Enteric methane comprises the largest portion of the greenhouse gas footprint of beef cattle feedyards. For the manure component, methane is th...

  11. Association of microRNAs with antibody response to mycoplasma bovis in beef cattle

    Science.gov (United States)

    The objective of this study was to identify microRNAs associated with a serum antibody response to Mycoplasma bovis in beef cattle. Serum from sixteen beef calves was collected at three points: in summer after calves were born, in fall at weaning, and in the following spring. All sera collected in t...

  12. Derivation of economic values for veal, beef and milk production traits using profit equations.

    NARCIS (Netherlands)

    Bekman, H.; Arendonk, van J.A.M.

    1993-01-01

    In this study profit equations for milk, veal and beef bull production were developed to obtain economic values for different traits. Veal and beef production were described in terms of fat and protein daily gain. For categorical traits, dystocia and carcass quality traits, economic values were

  13. Transcriptome differences in the rumen of beef steers with variation in feed intake and gain

    Science.gov (United States)

    Feed efficiency is an economically important trait in beef production. The rumen wall interacts with feed, microbial populations and volatile fatty acids important to ruminant nutrition indicating it may play a critical role in the beef steer’s ability to utilize feedstuffs efficiently. To identif...

  14. The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality

    Science.gov (United States)

    Brilliana, I. N.; Manuhara, G. J.; Utami, R.; Khasanah, L. U.

    2017-04-01

    Ground beef has a short shelf life because it is susceptible to damage due to microbial contamination and lipid oxidation. So some sort of preservation method such as refrigerated storage, vacuum packaging or natural preservative addition is needed to extend the shelf life of ground beef. A natural preservative that can be used as a food preservative is the cinnamon bark (Cinnamomum burmanii) essential oil microcapsules. The aim of the research was to determine the influence of a cinnamon bark essential oil microcapsules (0%;0.5% and 1% w/w of the ground beef) on the Total Plate Count (TPC), Thiobarbituric Acid (TBA), pH and color of ground beef during refrigerated storage (4±1°C). The result showed that cinnamon bark essential oil microcapsules affected the TPC, TBA, pH and color of ground beef. The addition of the cinnamon bark essential oil microcapsules on ground beef can inhibit microbial growth, inhibit lipid oxidation, inhibit discoloration and lowering pH of fresh ground beef during refrigerated storage compared to the control sample. The higher of the microcapsules were added, the higher the inhibition of microbial growth, lipid oxidation and discoloration of ground beef, indicating better preservation effects.

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

    African Journals Online (AJOL)

    Additionally, based on the polyunsaturated FA (PUFA) proportion, 13.9% of the total lipids and n-6/n-3 PUFA ratio, 1.95, consumption of beef from these breeds could be beneficial to human health. This is possibly owing to the pasture feeding and low fat content of the beef. Keywords: Intramuscular fat; fatty acid composition ...

  16. Documentation of 50% water conservation in a single process at a beef abattoir. Meat Science

    Science.gov (United States)

    Beef slaughter is water intensive due to stringent food safety requirements. We conducted a study at a commercial beef processor to demonstrate water conservation by modifying the mechanical head wash. We documented the initial nozzle configuration (112 nozzles), water pressure (275 kPa), and flowra...

  17. An environmental assessment of grass-finishing beef operations in Pennsylvania

    Science.gov (United States)

    Concern for the environmental sustainability of traditional beef production has increased consumer interest in alternatively produced beef products perceived to be more environmentally friendly. This includes those marketed under “grassfed beef” labels. However, little information exists on the env...

  18. The effects of degree of dark cutting on tenderness and sensory attributes of beef

    Science.gov (United States)

    The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses (n = 160) and matching normal control (NC) carcasses (n = 160)...

  19. 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.

  20. An index for beef and veal characteristics in dairy cattle based on carcass traits.

    NARCIS (Netherlands)

    Werf, van der J.H.J.; Waaij, van der E.H.; Groen, A.F.; Jong, de G.

    1998-01-01

    Carcass data are nowadays routinely collected from Dutch slaughterhouses. The aim of this study was to develop a selection index for beef production traits in a dairy cattle population based upon such data. Records were available from three categories of animals: veal calves, beef bulls, and cows

  1. What Brings People to Leadership Roles: A Phenomenological Study of Beef Industry Leaders

    Science.gov (United States)

    Gordon, B. Lynn; Ellis, Jason D.

    2013-01-01

    Leadership has been deeply studied in the literature; however, little research exists studying the role of volunteer peer leaders in non-formalized leadership roles in membership-based organizations. This phenomenological study was designed to explore the experience of beef industry leaders in leadership roles. Twelve active beef industry…

  2. 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.

  3. 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.

  4. Impact of "raised without antibiotics" beef cattle production practices on occurrences of antimicrobial resistance

    Science.gov (United States)

    The specific antimicrobial resistance (AMR) decreases that can be expected from reducing antimicrobial (AM) use in U.S. beef production have not been defined. To address this data gap, feces were recovered from 36 lots of “raised without antibiotics” (RWA) and 36 lots of “conventional” (CONV) beef c...

  5. Measurement of soy contents in ground beef using near-infrared spectroscopy

    Science.gov (United States)

    Models for determining contents of soy products in ground beef were developed using near-infrared (NIR) spectroscopy. Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground beef (content from 0%–100...

  6. 01 Nsoso - A survey of traditional beef cattle farmers....…

    African Journals Online (AJOL)

    annaline

    The aims of this survey were to characterise traditional beef cattle farmers and evaluate the adoption of certain improved ... The survey was conducted from March 2002 to October 2002. Beef cattle farmers from fifty (50) .... The most important advantages of using AI in traditional farming in Botswana is that it would lead to ...

  7. Temperament affects rangeland use patterns and reproductive performance of beef cows

    Science.gov (United States)

    • The American beef industry is paying more attention to cattle temperament, but studies examining relationships between temperaments and grazing behavior or animal performance on rangelands are limited. • We studied range beef cow temperaments using the behavioral syndromes framework. Cows classifi...

  8. Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis.

    Science.gov (United States)

    García-Torres, S; López-Gajardo, A; Mesías, F J

    2016-04-01

    This paper evaluates consumer liking and preferences towards organic beef from two production systems allowed by EU regulation: i) free-range and ii) intensive (fattened in feed-lot with organic feedstuff) as compared with conventionally produced beef. Data were obtained in April-May 2014 with a sample of 150 regular beef consumers who completed two tasks: firstly a sensory test where consumers tasted and rated the meats and secondly a conjoint analysis to study beef purchasing preferences. Willingness-to-pay for the different meats was also calculated from conjoint results. Results show that consumers preferred organic-from-concentrate beef at sensory level while organic beef from animals fed on grass was preferred when process characteristics (i.e. farming system) or attributes perceived at the point of purchase (i.e. colour) were evaluated. It was also found that the price-premium for organic beef is over 40%, with organic-fed-on grass beef preferred slightly over that fed-on-concentrate. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. ESR identification of irradiated foodstuffs. Detection par RPE d'aliments ionises

    Energy Technology Data Exchange (ETDEWEB)

    Raffi, J. (CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes); Belliardo, J.J. (Commission of the European Communities, Brussels (Belgium))

    1993-04-01

    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.

  10. ESR identification of irradiated foodstuffs. Detection par RPE d'aliments ionises

    Energy Technology Data Exchange (ETDEWEB)

    Raffi, J [CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes; Belliardo, J J [Commission of the European Communities, Brussels (Belgium)

    1993-04-01

    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.

  11. 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

  12. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Beerens, H [Lille-1 Univ., 59 - Villeneuve-d' Ascq (France); Saint-Lebe, L

    1979-01-01

    Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment.

  13. Irradiation device

    International Nuclear Information System (INIS)

    Ransohoff, J.A.

    1984-01-01

    Carriers, after being loaded with product to be irradiated, are transported by an input-output conveyor system into an irradiation chamber where they are received in a horizontal arrangement on racks which may support different sizes and numbers of carriers. The racks are moved by a chamber conveyor system in an endless rectangular path about a radiation source. Packers shift the carriers on the racks to maintain nearest proximity to the radiation source. The carriers are shifted in position on each rack during successive rack cycles to produce even radiation exposure. The carriers may be loaded singly onto successive racks during a first cycle of movement thereof about the source, with loading of additional carriers, and/or unloading of carriers, onto each rack occurring on subsequent rack cycles of movement

  14. Food irradiation

    International Nuclear Information System (INIS)

    Roberts, P.B.

    1997-01-01

    Food can be provided with extra beneficial properties by physical processing. These benefits include a reduced possibility of food poisoning, or an increased life of the food. We are familiar with pasteurisation of milk, drying of vegetables, and canning of fruit. These physical processes work because the food absorbs energy during treatment which brings about the changes needed. The energy absorbed in these examples is heat energy. Food irradiation is a less familiar process. It produces similar benefits to other processes and it can sometimes be applied with additional advantages over conventional processing. For example, because irradiation causes little heating, foods may look and taste more natural. Also, treatment can take place with the food in its final plastic wrappers, reducing the risk of re-contamination. (author). 1 ref., 4 figs., 1 tab

  15. Food irradiation

    International Nuclear Information System (INIS)

    Beerens, H.; Saint-Lebe, L.

    1979-01-01

    Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment [fr

  16. Endolymphatic irradiation

    International Nuclear Information System (INIS)

    Galvao, M.M.; Ianhez, L.E.; Sabbaga, E.

    1982-01-01

    The authors analysed the clinical evolution and the result of renal transplantation some years after irradiation in 24 patients (group I) who received endolymphatic 131 I as a pre-transplantation immunesuppresive measure. The control group (group II) consisted of 24 non-irradiated patients comparable to group I in age, sex, primary disease, type of donor and immunesuppressive therapy. Significant differences were observed between the two groups regarding such factors a incidence and reversibility of rejection crises in the first 60 post-transplantation days, loss of kidney due to rejection, and dosage of azathioprine. The authors conclude that this method, besides being harmless, has prolonged immunesuppressive action, its administration being advised for receptores of cadaver kidneys, mainly those who show positive cross-match against HLA antigens for painel. (Author) [pt

  17. Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle ( Muscle Transcriptome

    Directory of Open Access Journals (Sweden)

    Dong Chen

    2015-02-01

    Full Text Available Marbling is an important trait regarding the quality of beef. Analysis of beef cattle transcriptome and its expression profile data are essential to extend the genetic information resources and would support further studies on beef cattle. RNA sequencing was performed in beef cattle using the Illumina High-Seq2000 platform. Approximately 251.58 million clean reads were generated from a high marbling (H group and low marbling (L group. Approximately 80.12% of the 19,994 bovine genes (protein coding were detected in all samples, and 749 genes exhibited differential expression between the H and L groups based on fold change (>1.5-fold, p<0.05. Multiple gene ontology terms and biological pathways were found significantly enriched among the differentially expressed genes. The transcriptome data will facilitate future functional studies on marbling formation in beef cattle and may be applied to improve breeding programs for cattle and closely related mammals.

  18. 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.

  19. 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.

  20. Keeping Food Safe during an Emergency

    Science.gov (United States)

    ... over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products ...

  1. Consumer's Guide to Food Safety: Severe Storms and Hurricanes

    Science.gov (United States)

    ... over 2 hours MEAT, POULTRY, SEAFOOD Beef, veal, lamb, pork, and ground meats Refreeze Discard Poultry and ground poultry Refreeze Discard Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard Casseroles, stews, soups Refreeze Discard Fish, shellfish, breaded seafood products ...

  2. A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems

    Directory of Open Access Journals (Sweden)

    Dario Pighin

    2016-01-01

    Full Text Available Meat and meat products constitute important source of protein, fat, and several functional compounds. Although beef consumption may implicate possible negative impacts on human health, its consumption can also contribute to human health. Quality traits of beef, as well as its nutritional properties, depend on animal genetics, feeding, livestock practices, and post mortem procedures. Available data show that emerging beef production systems are able to improve both, quality and nutritional traits of beef in a sustainable way. In this context, Argentina’s actions are aimed at maximising beef beneficial effects and minimising its negative impact on human health, in a way of contributing to global food security.

  3. 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.

  4. Building beef cow nutritional programs with the 1996 NRC beef cattle requirements model.

    Science.gov (United States)

    Lardy, G P; Adams, D C; Klopfenstein, T J; Patterson, H H

    2004-01-01

    Designing a sound cow-calf nutritional program requires knowledge of nutrient requirements, diet quality, and intake. Effectively using the NRC (1996) beef cattle requirements model (1996NRC) also requires knowledge of dietary degradable intake protein (DIP) and microbial efficiency. Objectives of this paper are to 1) describe a framework in which 1996NRC-applicable data can be generated, 2) describe seasonal changes in nutrients on native range, 3) use the 1996NRC to predict nutrient balance for cattle grazing these forages, and 4) make recommendations for using the 1996NRC for forage-fed cattle. Extrusa samples were collected over 2 yr on native upland range and subirrigated meadow in the Nebraska Sandhills. Samples were analyzed for CP, in vitro OM digestibility (IVOMD), and DIP. Regression equations to predict nutrients were developed from these data. The 1996NRC was used to predict nutrient balances based on the dietary nutrient analyses. Recommendations for model users were also developed. On subirrigated meadow, CP and IVOMD increased rapidly during March and April. On native range, CP and IVOMD increased from April through June but decreased rapidly from August through September. Degradable intake protein (DM basis) followed trends similar to CP for both native range and subirrigated meadow. Predicted nutrient balances for spring- and summer-calving cows agreed with reported values in the literature, provided that IVOMD values were converted to DE before use in the model (1.07 x IVOMD - 8.13). When the IVOMD-to-DE conversion was not used, the model gave unrealistically high NE(m) balances. To effectively use the 1996NRC to estimate protein requirements, users should focus on three key estimates: DIP, microbial efficiency, and TDN intake. Consequently, efforts should be focused on adequately describing seasonal changes in forage nutrient content. In order to increase use of the 1996NRC, research is needed in the following areas: 1) cost-effective and

  5. Inactivation of shiga toxin-producing Escherichia coli in lean ground beef by gamma irradiation

    Science.gov (United States)

    Non-O157 serovars of Shiga Toxin-producing Escherichia coli (STEC) are now responsible for over 60% of STEC induced illnesses. The majority of illnesses caused by non-O157:H7 STEC have been due to serogroups O26, O121, O103, O45, O111, and O145, “the big/top six”, which are now considered adulterant...

  6. Inactivation of avirulent Yersinia pestis in beef bologna by gamma irradiation

    Science.gov (United States)

    Yersinia pestis, a psychrotrophic pathogen capable of growth at refrigeration temperatures, can cause pharyngeal and gastrointestinal plague in humans as a result of eating contaminated foods. Because Y. pestis is listed as a select agent for food safety and defense, evaluation of food safety interv...

  7. Replacement Beef Cow Valuation under Data Availability Constraints

    Directory of Open Access Journals (Sweden)

    Amy D. Hagerman

    2017-11-01

    Full Text Available Economists are often tasked with estimating the benefits or costs associated with livestock production losses; however, lack of available data or absence of consistent reporting can reduce the accuracy of these valuations. This work looks at three potential estimation techniques for determining the value for replacement beef cows with varying types of market data to proxy constrained data availability and discusses the potential margin of error for each technique. Oklahoma bred replacement cows are valued using hedonic pricing based on Oklahoma bred cow data—a best case scenario—vector error correction modeling (VECM based on national cow sales data and cost of production (COP based on just a representative enterprise budget and very limited sales data. Each method was then used to perform a within-sample forecast of 2016 January to December, and forecasts are compared with the 2016 monthly observed market prices in Oklahoma using the mean absolute percent error (MAPE. Hedonic pricing methods tend to overvalue for within-sample forecasting but performed best, as measured by MAPE for high quality cows. The VECM tended to undervalue cows but performed best for younger animals. COP performed well, compared with the more data intensive methods. Examining each method individually across eight representative replacement beef female types, the VECM forecast resulted in a MAPE under 10% for 33% of forecasted months, followed by hedonic pricing at 24% of the forecasted months and COP at 14% of the forecasted months for average quality beef females. For high quality females, the hedonic pricing method worked best producing a MAPE under 10% in 36% of the forecasted months followed by the COP method at 21% of months and the VECM at 14% of the forecasted months. These results suggested that livestock valuation method selection was not one-size-fits-all and may need to vary based not only on the data available but also on the characteristics (e

  8. Replacement Beef Cow Valuation under Data Availability Constraints

    Science.gov (United States)

    Hagerman, Amy D.; Thompson, Jada M.; Ham, Charlotte; Johnson, Kamina K.

    2017-01-01

    Economists are often tasked with estimating the benefits or costs associated with livestock production losses; however, lack of available data or absence of consistent reporting can reduce the accuracy of these valuations. This work looks at three potential estimation techniques for determining the value for replacement beef cows with varying types of market data to proxy constrained data availability and discusses the potential margin of error for each technique. Oklahoma bred replacement cows are valued using hedonic pricing based on Oklahoma bred cow data—a best case scenario—vector error correction modeling (VECM) based on national cow sales data and cost of production (COP) based on just a representative enterprise budget and very limited sales data. Each method was then used to perform a within-sample forecast of 2016 January to December, and forecasts are compared with the 2016 monthly observed market prices in Oklahoma using the mean absolute percent error (MAPE). Hedonic pricing methods tend to overvalue for within-sample forecasting but performed best, as measured by MAPE for high quality cows. The VECM tended to undervalue cows but performed best for younger animals. COP performed well, compared with the more data intensive methods. Examining each method individually across eight representative replacement beef female types, the VECM forecast resulted in a MAPE under 10% for 33% of forecasted months, followed by hedonic pricing at 24% of the forecasted months and COP at 14% of the forecasted months for average quality beef females. For high quality females, the hedonic pricing method worked best producing a MAPE under 10% in 36% of the forecasted months followed by the COP method at 21% of months and the VECM at 14% of the forecasted months. These results suggested that livestock valuation method selection was not one-size-fits-all and may need to vary based not only on the data available but also on the characteristics (e.g., quality or age) of the

  9. Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle.

    Science.gov (United States)

    Nian, Yingqun; Allen, Paul; Harrison, Sabine M; Kerry, Joseph P

    2018-02-12

    The use of bulls rather than steers for beef production offers some considerable advantages; however, the eating quality of bull beef is an issue of marketing concern. This study assessed the physicochemical characteristics of young Holstein-Friesian (HF) bull and steer beef. Steer carcasses were suspended by the Achilles tendon (AS) and by pelvic suspension (PS). HF steer beef had higher redness, yellowness and chroma values, whereas bulls had higher ultimate pH and darker muscle. Warner-Bratzler shear force, cook loss at different ageing times, moisture, and insoluble and total collagen were higher for HF bull beef, whereas intramuscular fat, soluble collagen and collagen solubility were higher for steer beef. HF steer beef had a higher proportion of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), whereas bull beef had higher proportions of polyunsaturated fatty acids (PUFA), PUFA/SFA and n-6/n-3 PUFA ratios. In comparison to AS, PS increased redness and chroma after 24 h blooming; PS improved tenderness up to 7 days of ageing and accelerated the ageing process. For young dairy cattle, steer beef would likely have superior eating quality but a relatively less favourable nutritional fatty acid profile to bull beef. Suspension method affected the tenderness and colour intensity of dairy steer beef at different ageing times. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  10. Determination of optimum oven cooking procedures for lean beef products

    OpenAIRE

    Rodas?Gonz?lez, Argenis; Larsen, Ivy L.; Uttaro, Bethany; Ju?rez, Manuel; Parslow, Joyce; Aalhus, Jennifer L.

    2015-01-01

    Abstract In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260?C for 0, 10, 20 or 30?min, and roasting at 160 or 135?C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven?seared for 10?min at 232?C and roasted at 135?C) was applied to SM roasts varying in weight from 0.5 to 2.5?kg. Mainly, SM muscles seared for 0 or 10?min at 232?C followed by roast at 135?C h...

  11. Effect of sonication on technological properties of beef

    Directory of Open Access Journals (Sweden)

    Z. J. Dolatowski

    2007-06-01

    Full Text Available Ultrasound treatment during rigor mortis period led to an acceleration of aging processes. No significant influence of sonication on acidity during ageing was observed. Ultrasound treatment did not influence the lightness, but according to the shear force measurements, improve meat tenderness. Differentiated technological properties of examined samples may result from influence of ultrasound on protein structures of meat. As a result of ultrasound treatment an increase of free calcium ions concentration occurred. Obtained results pointed out that sonication may be an effective method of formation of technological properties of beef during ageing.

  12. Lipid profile of commercial beef cuts from grazing, suckling calves

    OpenAIRE

    Vargas, Karin; English, Patti; Vera, Raúl R.; Briones, Ignacio

    2009-01-01

    The objective of the present research was to determine the contents of fat, cholesterol and fatty acids of eight beef cuts from unsupplemented, suckling, 7-8 month old male and female calves reared on permanent pastures in the VIIth Region of Chile by small cattle producers. A total of 54 animals with a mean carcass weight of 150 ± 22 kg were slaughtered in a commercial abattoir on three different dates during the month of March, 2008. Five samples of each of eight cuts were collected at rand...

  13. Argentine Beef Demand and Household Choices of Retail Channels

    Directory of Open Access Journals (Sweden)

    Gustavo Rossini

    2014-07-01

    Full Text Available Household choices of outlet retail channels in beef purchases depend on several characteristics related to the quality of the product, convenience and ease of purchase, and economic factors such as price, income and payment methods. The aim of this paper is to study the influence of demographic and socio-economic attributes in the choice made by argentine consumers using a Multinominal Logit Model. The results show that the total number of purchases, the type of household, payment methods, and gender and schooling years of household head are the most relevant variables in the sample.

  14. A Review of Sustainability Enhancements in the Beef Value Chain: State-of-the-Art and Recommendations for Future Improvements.

    Science.gov (United States)

    Maia de Souza, Danielle; Petre, Ruaraidh; Jackson, Fawn; Hadarits, Monica; Pogue, Sarah; Carlyle, Cameron N; Bork, Edward; McAllister, Tim

    2017-03-22

    The beef sector is working towards continually improving its sustainability in order to achieve environmentally, socially and economically desirable outcomes, all of which are of increasing concern to consumers. In this context, the Global Roundtable for Sustainable Beef (GRSB) provides guidance to advance the sustainability of the beef industry, through increased stakeholder engagement and the formation of national roundtables. Recently, the 2nd Global Conference on Sustainable Beef took place in Banff, Alberta, Canada, hosted by the GRSB and the Canadian Roundtable for Sustainable Beef. Conference attendees discussed the various initiatives that are being developed to address aspects of beef sustainability. This paper reviews the main discussions that occurred during this event, along with the key lessons learned, messages, and strategies that were proposed to improve the sustainability of the global beef industry.

  15. A Review of Sustainability Enhancements in the Beef Value Chain: State-of-the-Art and Recommendations for Future Improvements

    Directory of Open Access Journals (Sweden)

    Danielle Maia de Souza

    2017-03-01

    Full Text Available The beef sector is working towards continually improving its sustainability in order to achieve environmentally, socially and economically desirable outcomes, all of which are of increasing concern to consumers. In this context, the Global Roundtable for Sustainable Beef (GRSB provides guidance to advance the sustainability of the beef industry, through increased stakeholder engagement and the formation of national roundtables. Recently, the 2nd Global Conference on Sustainable Beef took place in Banff, Alberta, Canada, hosted by the GRSB and the Canadian Roundtable for Sustainable Beef. Conference attendees discussed the various initiatives that are being developed to address aspects of beef sustainability. This paper reviews the main discussions that occurred during this event, along with the key lessons learned, messages, and strategies that were proposed to improve the sustainability of the global beef industry.

  16. Identification of irradiated foodstuffs: results of a European test intercomparison

    International Nuclear Information System (INIS)

    Raffi, J.; Belliardo, J.-J.; Agnel, J.-P.; Vincent, P.

    1993-01-01

    The results of an intercomparison, organized by the Community Bureau of Reference (Commission of the European Communities), on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. Protocols are proposed for meat bones, fish bones (with some restrictions) and fruits such as dried grapes and papaya. The protocol for pistachio nuts and fruits such as strawberries is more complicated and further research is needed prior the organization of future intercomparisons. A quantitative intercomparison on poultry bones was also organized. Laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy. (author)

  17. Electron spin resonance intercomparison studies on irradiated foodstuffs

    International Nuclear Information System (INIS)

    Raffi, J.

    1992-01-01

    The results of intercomparison studies organized by the Community Bureau of Reference on the use of electron spin resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. A quantitative intercomparison involving the use of poultry bones was also organized. There was no difficulty in identifying meat bones, dried grapes and papaya. In the case of fish bones there is a need for further kinetic studies using different fish species. The identification of pistachio nut shells is more complicated and further research is needed prior to the organization of a further intercomparison. Laboratories were able to distinguish between chicken bones irradiated in the range 1 to 3 KGy or 7 to 10 KGy although there was a partial overlap between the results from different laboratories

  18. Electron spin resonance intercomparison studies on irradiated foodstuffs

    Energy Technology Data Exchange (ETDEWEB)

    Raffi, J [CEA Centre d` Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (FR)

    1992-07-01

    The results of intercomparison studies organized by the Community Bureau of Reference on the use of electron spin resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. A quantitative intercomparison involving the use of poultry bones was also organized. There was no difficulty in identifying meat bones, dried grapes and papaya. In the case of fish bones there is a need for further kinetic studies using different fish species. The identification of pistachio nut shells is more complicated and further research is needed prior to the organization of a further intercomparison. Laboratories were able to distinguish between chicken bones irradiated in the range 1 to 3 KGy or 7 to 10 KGy although there was a partial overlap between the results from different laboratories.

  19. 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)

  20. 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

  1. Detection of chicken contamination in beef meatball using duplex-PCR Cyt b gene

    Science.gov (United States)

    Sari, E. P.; Kartikasari, L. R.; Cahyadi, M.

    2017-04-01

    Beef is one of expensive animal protein sources compared to other meats, on the other hand, chicken is cheap animal protein source. Mixing of chicken into beef meatball is possibly performed to decrease production cost. The aim of this study was to detect chicken contamination in beef meatball using Cytochrome b (Cyt b) gene by duplex-PCR. Sample was designed and prepared as follows, 100% of chicken meatball, 100% of beef meatball and serial level of chicken contaminations in beef meatball (1, 5, 10 and 25%, respectively). Isolation of DNA genome from meatball was according to the guideline of gSYNCTM DNA Extraction Kit for animal tissue. The PCR reaction was carried out using KAPA2G Fast Multiplex Mix. This study found that the DNA genome was succesfully extracted. Moreover, chicken contamination in beef meatball was indicated by the presence of 227 bp DNA band on 2% of agarose gels. Current study revealed that duplex-PCR using Cyt b gene as a genetic marker was able to detect chicken contamination in beef meatball until 1% of chicken meat in the sample. It can be effectively used to identify contamination and also authenticate species origin in animal products to protect consumer from undesirable contents in the food.

  2. The role of food standards on international trade: assessing the Brazilian beef chain

    Directory of Open Access Journals (Sweden)

    Luciana Marques Vieira

    2006-01-01

    Full Text Available The purpose of this paper is to identify how Brazilian beef managers have responded to a rapid expansion and intensification of standards for beef exports. This issue relates to how some Brazilian beef exporters are strategically repositioning themselves in the supply chains. The literature of this study reviews global chain governance and international standards. The method uses case studies consisting of six medium and large scale beef exporters who export fresh beef to the European Union. The main findings describe the kinds of governance that stimulate upgrading and transferral of the best practices and, consequently, full compliance with mandatory standards. This study suggests that standards do matter for companies trying to increase international competitiveness. These results contribute an understanding of the Brazilian beef chain, and also of other supply chains coping with demanding and changing international markets. Managerial implications show the challengesfacing Brazilian beef exporters in their efforts to sustain exports to the European Union and how they are using chain governance to improve their compliance with international standards and increase competitiveness.

  3. Beef Quality Identification Using Thresholding Method and Decision Tree Classification Based on Android Smartphone

    Directory of Open Access Journals (Sweden)

    Kusworo Adi

    2017-01-01

    Full Text Available Beef is one of the animal food products that have high nutrition because it contains carbohydrates, proteins, fats, vitamins, and minerals. Therefore, the quality of beef should be maintained so that consumers get good beef quality. Determination of beef quality is commonly conducted visually by comparing the actual beef and reference pictures of each beef class. This process presents weaknesses, as it is subjective in nature and takes a considerable amount of time. Therefore, an automated system based on image processing that is capable of determining beef quality is required. This research aims to develop an image segmentation method by processing digital images. The system designed consists of image acquisition processes with varied distance, resolution, and angle. Image segmentation is done to separate the images of fat and meat using the Otsu thresholding method. Classification was carried out using the decision tree algorithm and the best accuracies were obtained at 90% for training and 84% for testing. Once developed, this system is then embedded into the android programming. Results show that the image processing technique is capable of proper marbling score identification.

  4. Ecosystems Potency of Small and Outer Islands of Indonesia for Beef Cattle Farming Development

    Directory of Open Access Journals (Sweden)

    Ismeth Inounu

    2007-12-01

    Full Text Available Indonesian archipelago consists of five main islands and more than seventeen thousand of small islands. These small islands are very effective as natural barrier to the spread of contagious animal diseases. This situation is very advantageous to develop many programs such as beef cattle farming to support beef self sufficient program in 2010. However, there are some constraints in developing of these small islands, namely human resources, natural resources, infrastructure, mean of communications and transportations and lack of intra sector integrated coordination. In taking the advantageous of developing small islands as a screening base and quarantine area, animal production technologies and veterinary science are much needed. The development can be done in integration with transmigration development program so that the beef cattle development could become source of income and job opportunity for the transmigran and local inhabitant as well. Beef cattle farming scheme are recommended by doing cow-calf operation or fattening. Political support from government and legislative are needed in establishment of infrastructure in the area chosen as beef cattle farming location. Besides, it need facilitations in land procurement for beef cattle farming, legal aspect, supports of law enforcement, simple regulation in land used and zone management planning, regulation in controlling beef importation, and credit with minimum interest rate.

  5. Genetic improvement of beef cattle in the United States: cattle, people and their interaction.

    Science.gov (United States)

    Willham, R L

    1982-03-01

    The purpose of this essay is to develop a historic perspective of the beef cattle population and the legion of people directing its genetic change so that future leadership can increase the rate of breeding technology assimilation. Use of cattle for beef to feed millions is relatively recent. The beef industry of the United States has a rich, romantic heritage that combined Spanish exploitation with British tradition. Spanish cattle became adapted as the Texas longhorn and the European cattle became indigenous. Breeds developed in Britain replaced both. The Zebu was introduced to produce cattle adapted to the Gulf Coast. Selection for early maturity in the British breeds promoted by livestock shows was ended by the dwarf gene. The Charolais breed demonstrated growth potential. Then in 1967, Continental European breeds were imported, given an array of biological types from which to select. Beef cattle breeding research expanded after the second world war through the three regional projects. Performance Registry International was the focal point for performance. The Beef Improvement Federation produced guidelines for recording beef performance including those for national sire evaluation. U.S. Meat Animal Research Center evaluated the several newly introduced breeds. To date, breeding researchers have developed breeding technology for the use by breeder. The major breed association are keeping and utilizing performance records. The genetic structure of the beef breeds is being altered by the use of AI such that genetic change can be made rapidly by the use of superior sires evaluated on their progeny in many herds.

  6. Consumer preferences for beef color and packaging did not affect eating satisfaction.

    Science.gov (United States)

    Carpenter, C E; Cornforth, D P; Whittier, D

    2001-04-01

    We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (Ppurple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.

  7. 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

  8. Financial feasibility analysis, small business farm beef cattle livestock in Gorontalo District

    Directory of Open Access Journals (Sweden)

    Amir Halid

    2017-12-01

    Full Text Available The objectives of this research are: 1 analyze the responses of farmers on small business farm beef cattle livestock in Gorontalo District, 2 analyze the feasibility of small business farm beef cattle livestock in Gorontalo District, 3 analyze the estimated increase of beef cattle production in Gorontalo District. The research method that used is survey method. The data analysis used in this research are descriptive analysis, feasibility analysis, and forecasting analysis. The result of this research showed: 1 The development of beef cattle business is an industry in the field of agribusiness with no limited. Beef cattle farmers said this business could give a huge profits. It can be seen from people welfare that increased, this business does not require a large cost from the technical point of view (cost of facilities and infrastructure, 2 Based on financial analysis aspect of beef cattle livestock is feasible to develop. 3 The result of forecasting analysis can be seen that there will be increased production for the Year 2017-2019 at all intervals except at 1-2cows. Keyword: Financial Feasibility, Beef Cattle, Agribusiness

  9. 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.

  10. A SUPPORTING AID FOR BEEF CATTLE INVESTMENT OF FARM HOUSEHOLD IN CENTRAL JAVA

    Directory of Open Access Journals (Sweden)

    T. Ekowati

    2014-10-01

    Full Text Available The research was conducted to analyze some factors influencing production, income, farmhousehold consumption and investment of farm household beef cattle in Central Java. Five districts werepurposively chosen for research location based on the number of beef cattle population, namelyRembang, Blora, Grobogan, Boyolali and Wonogiri. Forty respondents of each district were chosenrandomly using quota sampling. Data were analyzed through Simultaneous Regression and estimated byTwo Stage Least Square (TSLS. The results showed that independent variables were simultaneouslysignificant to dependent variables (production, income, farm household consumption and investmentwith the Probability F test 0.0000 and adjusted R2 were 91%; 89%; 96%; 62%, respectively. Thesimulation’s analysis of agribusiness implementation consisted of 1 decreasing 15% of service perconception, 2 increasing of beef cattle breed and number of beef cattle 15% respectively, 3 raising ofprice of rice and number of household member 15% respectively and 4 increasing of income and priceof beef cattle 10% respectively influenced to farm household consumption and investment 0.446% and5.14%, respectively, meanwhile production and income did not change. The research can be concludedthat the independent variables simultaneously significant influenced to production, income, farmhousehold consumption and beef cattle investment. The simulation of changing usage of input factor andprice significantly influenced to farm household consumption and beef cattle investment.

  11. Minimising the stress of weaning of beef calves: a review

    Directory of Open Access Journals (Sweden)

    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.

  12. RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2016-01-01

    Full Text Available The studies of meat and fat colour and marbling in Longissimus dorsi of different cattle — beef-producing (Aberdeen-Angus,Herefordbreeds and dual-purpose (Simmental, Black-and-white breeds — allowed to define groups by the colour values according to Lab international colour model. Measurements were performed 24 hours post-mortem between 12th and 13th ribs. It was found that different ranges of meat colour differed primarily in L* (lightness and a* (redness values, while b* (yellowness values did not significantly differ. The highest differentiation between ranges of fat colour was noted in b* values, whereas L* and a* slightly differed. Moreover, visual assessment of beef marbling by four grades (small, moderate, good, and rich and instrumental (microstructural analysis using a computer image analysis system were carried out. The morphometric study of marbling was conducted in accordance with the principles of system quantitative analysis. To perform quantitative measurements, object analysis parameters (area were specified. Both automatic and manual measurements of specified parameters were used. The study of Longissimus dorsi marbling established high agreement between visual and instrumental evaluations of marbling.

  13. Hypovitaminosis A coupled to secondary bacterial infection in beef cattle

    Directory of Open Access Journals (Sweden)

    He Xiuyuan

    2012-11-01

    Full Text Available Abstract Background Vitamin A is essential for normal growth, development, reproduction, cell proliferation, cell differentiation, immune function and vision. Hypovitaminosis A can lead to a series of pathological damage in animals. This report describes the case of hypovitaminosis A associated with secondary complications in calves. Case presentation From February to March in 2011, 2-and 3-month old beef calves presented with decreased eyesight, apparent blindness and persistent diarrhea occurred in a cattle farm of Hubei province, China. Based on history inspection and clinical observation, we made a tentative diagnosis of hypovitaminosis A. The disease was confirmed as a congenital vitamin A deficiency by determination of the concentrations of vitamin A in serum and feed samples. Furthermore, pathological and microbiological examination showed that the disease was associated with pathogenic Escherichia coli (E. coli infection and mucosal barriers damage in intestines. The corresponding treatments were taken immediately, and the disease was finally under control for a month. Conclusions To our knowledge, this is the first report of hypovitaminosis A coupled to secondary infection of E. coli in beef cattle, advancing our knowledge of how vitamin A affects infection and immunity in animals. This study could also be contributed to scientific diagnosis and treatments of complex hypovitaminosis A in cattle.

  14. 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.

  15. Qualitative improvement of low meat beef burger using Aloe vera.

    Science.gov (United States)

    Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

    2015-01-01

    Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Molecular traceability of beef from synthetic Mexican bovine breeds.

    Science.gov (United States)

    Rodríguez-Ramírez, R; Arana, A; Alfonso, L; González-Córdova, A F; Torrescano, G; Guerrero Legarreta, I; Vallejo-Cordoba, B

    2011-10-06

    Traceability ensures a link between carcass, quarters or cuts of beef and the individual animal or the group of animals from which they are derived. Meat traceability is an essential tool for successful identification and recall of contaminated products from the market during a food crisis. Meat traceability is also extremely important for protection and value enhancement of good-quality brands. Molecular meat traceability would allow verification of conventional methods used for beef tracing in synthetic Mexican bovine breeds. We evaluated a set of 11 microsatellites for their ability to identify animals belonging to these synthetic breeds, Brangus and Charolais/Brahman (78 animals). Seven microsatellite markers allowed sample discrimination with a match probability, defined as the probability of finding two individuals sharing by chance the same genotypic profile, of 10(-8). The practical application of the marker set was evaluated by testing eight samples from carcasses and pieces of meat at the slaughterhouse and at the point of sale. The DNA profiles of the two samples obtained at these two different points in the production-commercialization chain always proved that they came from the same animal.

  17. 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

  18. 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.)

  19. Analysis of the radiolytic products on high-dose irradiated food and packing materials

    International Nuclear Information System (INIS)

    Kim, Kyong Su; Shim, Sung Lye; Chung, In Sun

    2010-04-01

    The aims of this study were to prepare the government approval for the extension of food irradiation item to food or its products, to promote the industrial application of radiation technology, and to apply basic data in policy for introduction of irradiation. The change of hydrocarbons by irradiation was evaluated for the detection of irradiated meat. The results showed that hydrocarbons were detected in all of irradiated samples, but these hydrocarbons were not detected in non-irradiated samples. There were no difference between vacuum and N 2 - packaging. According to fatty acid compounds and degradation pathway of beef and pork, it could be deliberated that a great amount of produced hydrocarbons such as 8-heptadenene and 1,7-hexadecadien were able to be used as identification factor of irradiated meat. Effects of γ-irradiation on the volatile organic compounds in agricultural products were determined by analyzing changes of volatile composition. The composition of volatile organic compounds were little changed, but few specific compounds induced by γ-irradiation were identified. The variations of concentration in irradiated samples identified in this study could be due to the radiation sensitivity of compounds with the dose used. Effects of γ-irradiation on the volatile compounds in packaging materials were determined by analyzing changes of volatile composition. In polyethylene and polypropylene, 1,3-DBB was identified only in irradiated samples. Levels of 1,3-DBB increased with increasing irradiation doses. These results suggest may be useful in evaluation of γ-irradiation effects on food packaging materials

  20. Analysis of the radiolytic products on high-dose irradiated food and packing materials

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Kyong Su; Shim, Sung Lye; Chung, In Sun [Chosun University, Gwangju (Korea, Republic of)

    2010-04-15

    The aims of this study were to prepare the government approval for the extension of food irradiation item to food or its products, to promote the industrial application of radiation technology, and to apply basic data in policy for introduction of irradiation. The change of hydrocarbons by irradiation was evaluated for the detection of irradiated meat. The results showed that hydrocarbons were detected in all of irradiated samples, but these hydrocarbons were not detected in non-irradiated samples. There were no difference between vacuum and N{sub 2}- packaging. According to fatty acid compounds and degradation pathway of beef and pork, it could be deliberated that a great amount of produced hydrocarbons such as 8-heptadenene and 1,7-hexadecadien were able to be used as identification factor of irradiated meat. Effects of {gamma}-irradiation on the volatile organic compounds in agricultural products were determined by analyzing changes of volatile composition. The composition of volatile organic compounds were little changed, but few specific compounds induced by {gamma}-irradiation were identified. The variations of concentration in irradiated samples identified in this study could be due to the radiation sensitivity of compounds with the dose used. Effects of {gamma}-irradiation on the volatile compounds in packaging materials were determined by analyzing changes of volatile composition. In polyethylene and polypropylene, 1,3-DBB was identified only in irradiated samples. Levels of 1,3-DBB increased with increasing irradiation doses. These results suggest may be useful in evaluation of {gamma}-irradiation effects on food packaging materials

  1. Effect of marination in gravy on the radio frequency and microwave processing properties of beef

    OpenAIRE

    Basaran-Akgul, Nese; Rasco, Barbara A.

    2013-01-01

    Dielectric properties (the dielectric constant (ε′) and the dielectric loss factor (ε″)) and the penetration depth of raw eye of round beef Semitendinosus muscle, raw beef marinated in gravy, raw beef cooked in gravy, and gravy alone were determined as a function of the temperature (20–130 °C) and frequency (27–1,800 MHz). Both ε′ and ε″ values increased as the temperature increased at low frequencies (27 and 40 MHz). At high frequencies (915 and 1,800 MHz), ε′ showed a 50 % decrease while ε″...

  2. 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

  3. Effects of conventional and grass-feeding systems on the nutrient composition of beef.

    Science.gov (United States)

    Leheska, J M; Thompson, L D; Howe, J C; Hentges, E; Boyce, J; Brooks, J C; Shriver, B; Hoover, L; Miller, M F

    2008-12-01

    The objectives of this study were to determine the nutrient composition of grass-fed beef in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and to compare the fatty acid composition of grass-fed and conventionally fed (control) beef. Ground beef (GB) and strip steaks (SS) were collected on 3 separate occasions from 15 grass-fed beef producers that represented 13 different states, whereas control beef samples were collected from 3 regions (Ohio, South Dakota, and Texas) of the United States on 3 separate occasions. Concentrations of minerals, choline, vitamin B(12), and thiamine were determined for grass-fed beef samples. Grass-fed GB samples had less Mg, P, and K (P < 0.05), and more Na, Zn, and vitamin B(12) (P < 0.05) than SS samples. Fat color, marbling, and pH were assessed for grass-fed and control SS. Subjective evaluation of the SS indicated that grass-fed beef had fat that was more yellow in color than control beef. Percentages of total fat, total cholesterol, and fatty acids along with trans fatty acids and CLA were determined for grass-fed and control SS and GB. Grass-fed SS had less total fat than control SS (P = 0.001), but both grass-fed and control SS were considered lean, because their total fat content was 4.3% or less. For both GB and SS, grass-fed beef had significantly less (P = 0.001 and P = 0.023, respectively) content of MUFA and a greater content of SFA, n-3 fatty acids, CLA, and trans-vaccenic acid than did the control samples. Concentrations of PUFA, trans fatty acids, n-6 fatty acids, and cholesterol did not differ between grass-fed and control ground beef. Trans-vaccenic acid (trans-11 18:1) made up the greatest concentration of the total trans fats in grass-fed beef, whereas CLA accounted for approximately 15% of the total trans fats. Although the fatty acid composition of grass-fed and conventionally fed beef was different, conclusions on the possible effects of these differences on human

  4. THE EFFECT OF LOST EXPORTS ON U.S. BEEF PRICES

    OpenAIRE

    Mattson, Jeremy W.; Jin, Hyun Joung; Koo, Won W.

    2005-01-01

    Since the discovery of Bovine Spongiform Encephalopathy (BSE) in the United States in December 2003, U.S. beef exports have declined approximately 85 percent. A number of countries, including Japan and Korea (the top export markets for U.S. beef), have banned imports of beef from the United States, while U.S. exports to other important markets, such as Mexico and Canada, have been well below previous levels. Domestic demand in the United States was not significantly affected by the BSE discov...

  5. Physical and sensory characterization and consumer preference of corn and barley-fed beef.

    Science.gov (United States)

    Wismer, W V; Okine, E K; Stein, A; Seibel, M R; Goonewardene, L A

    2008-11-01

    Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (pconsumers preferred (pconsumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (ppreference for cooked corn-fed steaks (p0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p0.10) in mono or polyunsaturated fatty acids.

  6. A Comparison of the Meal, Ready-to-Eat VIII with Supplemental Pack and the Ration, Cold Weather Consumed in an Arctic Environment

    Science.gov (United States)

    1990-09-01

    Chicken & Rice 125 7.00 .15 Corned Beef Hash 120 6.94 .15 Meatballs , Rice & Sauce 105 6.75 .22 Chicken Stew 102 6.50 .18 Chicken a la King 83 6.01 .22...Stew 74 Tuna with Noodles 71 Meatballs , Rice & Sauce 69 Escalloped Potatoes with Ham 67 Chicken Stew 65 Chicken a la King 54 Starches Potato au Gratin 58...foods (corn chips, onion rings, mixed nuts, etc.). oo More breakfast-type foods (hardboiled eggs , chipped beef). RAYMOND MANSUR/AV256-5198 61 STRNC-WIP

  7. A Review of Sustainability Enhancements in the Beef Value Chain: State-of-the-Art and Recommendations for Future Improvements

    Science.gov (United States)

    Maia de Souza, Danielle; Petre, Ruaraidh; Jackson, Fawn; Hadarits, Monica; Pogue, Sarah; Carlyle, Cameron N.; Bork, Edward; McAllister, Tim

    2017-01-01

    Simple Summary To better address consumer concerns, the beef sector is working on strategies to enhance the sustainability of all aspects of the beef supply chain. Among these strategies are (1) the development of science-based frameworks and indicators capable of measuring progress at all stages of beef production; (2) the engagement of different stakeholders along the beef supply chain at regional and global levels; and (3) the improvement of communication among stakeholders and transparency towards consumers. Progress on these three fronts was presented during the 2nd Global Conference on Sustainable Beef, hosted by the Global and Canadian Roundtables for Sustainable Beef. During the event, there was a clear understanding that the beef industry is substantially advancing efforts to continuously improve its sustainability, both at regional and global levels, by developing assessment frameworks and indicators to measure progress. However, it is also clear that the beef sector has a need to more clearly define the concept of beef sustainability, strengthen cooperation and exchange of information among national roundtables for sustainable beef, as well as improve the flow of information along the supply chain. An improved transparency in the beef sector will help consumers make more informed decisions about food products. Abstract The beef sector is working towards continually improving its sustainability in order to achieve environmentally, socially and economically desirable outcomes, all of which are of increasing concern to consumers. In this context, the Global Roundtable for Sustainable Beef (GRSB) provides guidance to advance the sustainability of the beef industry, through increased stakeholder engagement and the formation of national roundtables. Recently, the 2nd Global Conference on Sustainable Beef took place in Banff, Alberta, Canada, hosted by the GRSB and the Canadian Roundtable for Sustainable Beef. Conference attendees discussed the various

  8. Biology of food irradiation

    International Nuclear Information System (INIS)

    Murray, D.R.

    1990-01-01

    The author presents his arguments for food scientists and biologists that the hazards of food irradiation outweigh the benefits. The subject is discussed in the following sections: introduction (units, mutagenesis, seed viability), history of food irradiation, effects of irradiation on organoleptic qualities of staple foods, radiolytic products and selective destruction of nutrients, production of microbial toxins in stored irradiated foods and loss of quality in wheat, deleterious consequences of eating irradiated foods, misrepresentation of the facts about food irradiation. (author)

  9. Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

    Science.gov (United States)

    Neely, T R; Lorenzen, C L; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O; Savell, J W

    1999-03-01

    The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.

  10. 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

  11. Radiosensibilisation of bacteria on beef minced by essential oils with special reference to the spores of Bacillus cereus ATCC 7004

    International Nuclear Information System (INIS)

    Ayari, Samia

    2007-01-01

    The radiosensitization of Bacillus Cereus ATCC 7004 spores was evaluated in the presence of thymol, thyme, D-L menthol, trans-cinnamaldehyde and eugenol in ground beef. Meat cattle minced (5 % fat) was inoculated with spores of Bacillus Cereus (10 5 - 10 6 CFU / g), and each compound was added separately at various concentrations. The antimicrobial potential was evaluated in unirradiated meat by determining the MIC in percentage (wt / wt) after 24 h of storage at 4± 1C. Results showed that the best antimicrobial compound was the trans-cinnamaldehyde with MIC of 1.47%, wt/wt. In presence of cinnamaldehyde, the addition of sodium pyrophosphate decahydrate (0.1%, wt/wt) increased significantly (p < 0.05) the relative sensitivity of Bacillus Cereus spores 2 times. However, the presence of ascorbic acid in the media reduced significantly (p < 0.05) the radiosensitivity of bacteria. The combined effect of gamma irradiation in presence of cinnamaldehyde, added with ascorbic acid or sodium pyrophosphate decahydrate, on the microbiological and physico-chemical characteristic of meat samples was evaluated at 2 kGy under air. The use of the active compounds with the irradiation reduced significantly (p < 0.05) the count of total bacteria with a concomitant effect in the extension periods of shelf life. The addition of the cinnamaldehyde induced a significant reduction (p < 0.05) in TVN and free amino acids of irradiated samples. In presence of ascorbic acid the thiobarbituric acid-reactive substances (TBARS) concentration was significantly reduced (P...0.05). A significant reduction (p < 0.05) of a* and C* of color values and a significant increase (p < 0.05 ) of b* value were obtained for the samples treated by the cinnamaldehyde. The application of bioactive films for the immobilization of the essential oils is a good alternate to check their stability during storage time. (Author). 155 refs

  12. A comparison between beef fed organically, in a feedlot, and on a ...

    African Journals Online (AJOL)

    Johnny

    2 Centre for Sustainable Agriculture, University of the Free State, P.O. Box 339, ... Keywords: Production system, organic, meat quality, profit margins, feedlot, beef cattle ..... Table 5 Calculation of price and feed margin, and profit or loss.

  13. Simulating economics and environmental impacts of beef and soybean systems in Brazil's Pamas and Amozon Biomes

    Science.gov (United States)

    Recent reductions in the deforestation of the Amazon biome have highlighted the need for the sustainable intensification of beef and commodity crop production in Brazil to increase agricultural productivity without accelerating adverse environmental impacts related to greenhouse gas emissions, eutro...

  14. Prevalence, Virulence Genes and Antimicrobial Resistance Profiles of Salmonella Serovars from Retail Beef in Selangor, Malaysia.

    Science.gov (United States)

    Thung, Tze Y; Radu, Son; Mahyudin, Nor A; Rukayadi, Yaya; Zakaria, Zunita; Mazlan, Nurzafirah; Tan, Boon H; Lee, Epeng; Yeoh, Soo L; Chin, Yih Z; Tan, Chia W; Kuan, Chee H; Basri, Dayang F; Wan Mohamed Radzi, Che W J

    2017-01-01

    The aim of the present study was to investigate the prevalence of Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium in retail beef from different retail markets of Selangor area, as well as, to assess their pathogenic potential and antimicrobial resistance. A total of 240 retail beef meat samples (chuck = 60; rib = 60; round = 60; sirloin = 60) were randomly collected. The multiplex polymerase chain reaction (mPCR) in combination with the most probable number (MPN) method was employed to detect Salmonella spp., S . Enteritidis and S . Typhimurium in the meat samples. The prevalence of Salmonella spp., S . Enteritidis and S . Typhimurium in 240 beef meat samples were 7.50, 1.25, and 0.83%, respectively. The microbial loads of total Salmonella was found in the range of retail beef products tested were widely contaminated with multi-drug resistant (MDR) Salmonella and various virulence genes are present among the isolated Salmonella serovars.

  15. A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation.

    Science.gov (United States)

    Zhu, Lingtao; Wang, Xiaodan; Han, Yunxiu; Cai, Yingming; Jin, Jiahui; Wang, Hongmei; Xu, Liping; Wu, Ruijia

    2018-03-01

    An electrochemical sensor for detection of beef taste was designed in this study. This sensor was based on the structure of polyvinyl chloride/polypyrrole (PVC/PPy), which was polymerized onto the surface of a platinum (Pt) electrode to form a Pt-PPy-PVC film. Detecting by electrochemical methods, the sensor was well characterized by electrochemical impedance spectroscopy (EIS) and cyclic voltammetry (CV). The sensor was applied to detect 10 rib-eye beef samples and the accuracy of the new sensor was validated by sensory evaluation and ion sensor detection. Several cluster analysis methods were used in the study to distinguish the beef samples. According to the obtained results, the designed sensor showed a high degree of association of electrochemical detection and sensory evaluation, which proved a fast and precise sensor for beef taste detection. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Index selection of beef cattle for growth and milk production using ...

    African Journals Online (AJOL)

    Index selection of beef cattle for growth and milk production using computer simulation modelling. ... South African Journal of Animal Science ... into the model allowed for the introduction of variation between individuals and generations.

  17. Determinants of the Use of Cell phones in Access to Beef Cattle ...

    African Journals Online (AJOL)

    Determinants of the Use of Cell phones in Access to Beef Cattle Market ... device which allows consumers, traders and farmers to search market appropriate ... level of local network coverage and access to mobile financial services (M-Pesa).

  18. Conception rate of beef cows and growth of suckling calves as ...

    African Journals Online (AJOL)

    optimizing preweaning growth of suckling calves and reconcep- tion of the lactating cow. ... daily requirements of a lactating beef cow grazing spring grass. ...... buffalo cows which had the greatest mass at calving also lost most thereafter, when ...

  19. Differential effects of negative publicity on beef consumption according to household characteristics in South Korea.

    Science.gov (United States)

    Youn, Hyungho; Lim, Byung In; Jin, Hyun Joung

    2012-07-01

    This paper examines how South Korean households responded to an unprecedented boycott campaign against US beef from spring to summer of 2008, and investigates differential responses in relation to households' characteristics. It was found that beef consumption reduced by 4.8% immediately after the so-called candle-light demonstration. Instead, pork and chicken consumption increased by 17.2% and 16.6%, respectively. This confirms a substitution effect due to the negative publicity concerning US beef. It was also found that the negative publicity effect was transitory and the reactions of consumers were not uniform; they differed depending on their socio-economic characteristics. The econometric model revealed that younger, less-educated, and/or lower-income households were more susceptible to the negative publicity, and reduced their beef consumption more than other households. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

  20. 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

  1. Consumers' quality perception of national branded, national store branded, and imported store branded beef

    DEFF Research Database (Denmark)

    Banovic, Marija; Grunert, Klaus G.; Barreira, Maria Madalena

    2010-01-01

    This study investigated the differences in the consumers' quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded...

  2. Current situation of food irradiation practice in U.S.A

    International Nuclear Information System (INIS)

    Furuta, Masakazu

    1996-01-01

    It is essential that private food companies adopt the process and retail stores sell irradiated food products in order to popularize food irradiation among consumers. FOOD TECHnology Inc. (former Vindicator Inc.), which is founded in Florida 1992 for the purpose of decontamination of fruit flies infected in Oranges using 60 Co gamma-irradiation, and Carrot Top, which has been selling irradiated foods since 1992, are well known to be actively involved in PA activity of irradiated foods. Carrot Top is now strongly interested in selling tropical fruits from Hawaii, which has been prohibited to ship from Hawaii to the mainland without decontamination treatment by US government because of fruit fly infestation. They got a temporal permit for the shipment of those fruits with irradiation at Chicago. FOOD TECHnology Inc. irradiates chicken, tomatoes, strawberries and mushrooms. Foods for hospitalized patients and astronauts are also irradiated at FOOD TECHnology Inc.. All food supply for the 'Space Shuttle' program has been provided. Recently they began to irradiate frozen shrimps and salmons. Carrot Top says that irradiated food items gain popularity among their customers although they changed the information transfer method from news letter to news paper advertisement as well as minimizing the description in the store. They noted that the goods sold well whether or not they are irradiated if they are fresh, good-looking and reasonable in price. FOOD TECHnology also commented that food industries has become more friendly towards food irradiation and they petitioned FDA for clearance of beef irradiation to decontaminate E. coli 0157:H7, but the private companies still hesitated to pick up this process therefore we need more efforts of PR. (J.P.N.)

  3. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

    Science.gov (United States)

    Hong, J H; Jung, D W; Kim, Y S; Lee, S M; Kim, K O

    2010-10-01

    The sensory characteristics and consumer acceptability of beef soup with added glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs on beef-soup flavor compared to soups made with glutathione (GSH) and monosodium glutamate (MSG), a control (CON), or a control soup made with 150% beef content (CON150). The sensory characteristics of the beef soups were examined by descriptive analysis. The overall acceptabilities of the beef soups were rated by consumers. Principal component analysis was performed on descriptive data as explanatory variables with overall acceptability as a supplementary variable to observe the relationships between the descriptive data and consumer acceptability, as well as the relationships between the beef-soup samples and their sensory attributes. The samples containing GMRPs had "beef flavor" that was stronger than the CON and MSG samples, and comparable to that of the GSH sample and CON150. The GMRP samples had stronger "green onion flavor,"garlic flavor," and "boiled egg white flavor" than the other samples. The beef soup containing MSG was preferred to CON, CON150, and GSH. The samples with GMRPs were least favored because of their pronounced metallic and astringent notes. The results of this study imply the feasibility of GMRPs as a flavor enhancer since the soups containing these compounds showed more complex flavor profiles than GSH. However, future studies are required to optimize the MR conditions that produce GMRPs without undesirable characteristics. Practical Application: This study examined the practicability of the Maillard reaction products between glutathione (GSH) and glucose (GP) or fructose (FP) as a flavor enhancer by investigating the sensory characteristics and consumer acceptability evoked by them in a beef-soup system. This study helps flavor and food industry to develop a new flavor enhancer by providing practical information, such as beef flavor-enhancing effect of FP and

  4. Management practices to control gastrointestinal parasites in dairy and beef goats in Minas Gerais; Brazil.

    Science.gov (United States)

    Guimarães, Alessandro de Sá; Gouveia, Aurora Maria Guimarães; do Carmo, Filipe Borges; Gouveia, Gabriela Canabrava; Silva, Marcos Xavier; Vieira, Luiz da Silva; Molento, Marcelo Beltrão

    2011-03-10

    Parasitic infection is recognized worldwide as a limiting factor in the production of goats, and various control methods are used to reduce economic losses, often without considering the epidemiology of the parasites. This has led to the development of highly tolerant parasite populations and the presence of chemical residues in the beef and milk. The objective of this study was to determine the level of knowledge of goat farmers about parasitic diseases and to correlate this with the epidemiology of endoparasites and parasite control practices in goat farms in the state of Minas Gerais, Brazil. The analysis was based on a questionnaire applied by trained veterinarians. The sample was homogeneous throughout the state, covering 18.4% (157/853) of municipalities. Eighty-four dairy goat farms in 81 municipalities and 200 properties with beef goats in 76 municipalities were evaluated. The herd size per goat farm ranged from 4 to 57 (average 24) for beef herds and from 2 to 308 (average 63) for dairy farms. The majority of the beef herd production was extensive and semi-extensive (98.5%), while the dairy herds were maintained under intensive farming (98.8%). The mixed production of goats and sheep was reported by 36.5% of beef goat farmers and by 20.2% of dairy goat farmers. Among the beef goats farms on which the technological level was determined, 2.0% were categorized as having high technological level, 34.5% as medium, and 63.5% as low. Of the 84 dairy farms, 30% operated at a high, 47% at a medium, and 23% at a low technological level. The adoption of practices to reduce parasitism, such as the quarantine of animals, treatment of newly arrived animals, regular cleaning of the floor, and technical assistance, was significantly higher on dairy farms than on beef farms. Although 85.7% of dairy farmers and 83% of beef farmers medicate their animals, the treatments were performed without technical criteria, and deworming intervals ranged from 30 to 120 days or more. The

  5. Video image analysis as a potential grading system for Uruguayan beef carcasses.

    Science.gov (United States)

    Vote, D J; Bowling, M B; Cunha, B C N; Belk, K E; Tatum, J D; Montossi, F; Smith, G C

    2009-07-01

    A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan beef carcass fabrication yields; and 2) the CVS BeefCam to segregate Uruguayan beef carcasses into groups that differ in the Warner-Bratzler shear force (WBSF) values of their LM steaks. The results from the meat yield phase of the present study indicated that the prediction of saleable meat yield percentages from Uruguayan beef carcasses by use of the BCSys or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and was much more effective than prediction based on Uruguay National Institute of Meat (INAC) grades. A further improvement in fabrication yield prediction could be obtained by use of a dual-component video image analysis (VIA) system. Whichever method of VIA prediction of fabrication yield is used, a single predicted value of fabrication yield for every carcass removes an impediment to the implementation of a value-based pricing system. Additionally, a VIA method of predicting carcass yield has the advantage over the current INAC classification system in that estimates would be produced by an instrument rather than by packing plant personnel, which would appeal to cattle producers. Results from the tenderness phase of the study indicated that the CVS BeefCam output variable for marbling was not (P > 0.05) able to segregate steer and heifer carcasses into groups that differed in WBSF values. In addition, the results of segregating steer and heifer carcasses according to muscle color output variables indicate that muscle maturity and skeletal maturity were useful for segregating carcasses according to differences in WBSF values of their steaks (P > 0.05). Use of VIA to predict beef carcass fabrication yields could improve accuracy and reduce subjectivity in comparison

  6. Effects of slow-release urea on ruminal digesta characteristics and growth performance in beef steers

    DEFF Research Database (Denmark)

    Taylor-Edwards, C C; Hibbard, G; Kitts, S E

    2009-01-01

    Two experiments were conducted to evaluate the effects of slow urea (SRU) versus feed-grade urea on ruminal metabolite characteristics in steers and DMI, gain, and G:F in growing beef steers.......Two experiments were conducted to evaluate the effects of slow urea (SRU) versus feed-grade urea on ruminal metabolite characteristics in steers and DMI, gain, and G:F in growing beef steers....

  7. Changes in fat content of pork and beef after pan-frying under different conditions

    DEFF Research Database (Denmark)

    Clausen, Ina; Ovesen, Lars

    2005-01-01

    ) gained 0.4 g. Similar results were obtained for low- (8%) and high-fat (12%) beef patties. Meatballs (7.5% fat initially) gained up to 2.4 g fat/100 g raw product depending on the cooking conditions. The greatest fat loss was 7.2 g for high fat ground beef (12% fat), which was pan-fried and then rinsed...

  8. Antibiotic of resistence profile of Salmonella spp. serotypes isolated from retail beef in Mexico City.

    OpenAIRE

    Nova Nayarit-Ballesteros; María Salud Rubio-Lozano; Enrique Delgado-Suárez; Danilo Méndez-Medina; Diego Braña-Varela; Oscar Rodas-Suárez

    2016-01-01

    Objective. To determine the serotype and antibiotic resistance profile of Salmonella spp. isolated from retail ground beef in Mexico City. Materials and methods. A total of 100 samples of ground beef were analyzed. The pathogen was isolated by conventional methods and confirmed by PCR (invA gene, 284 bp). The antibiotic resistance profile was determined by the Kirby-Bauer method while serotyping was performed according to the Kauffman-White scheme. Results. We isolated a total of 19 strains o...

  9. Returns on investment in wild dog management-beef production in the South Australian Arid Lands

    OpenAIRE

    Wicks, Santhi; Allen, Benjamin

    2012-01-01

    Beef cattle producers in Australia have reported an increase in calf losses as a result of wild dog attacks in recent years. However, while control measures may reduce calf losses from wild dog attacks, they may also reduce attacks on kangaroos. Thus, wild dog control measures may inadvertently increase kangaroo competition with cattle for grazing vegetation, which is potentially costly for graziers. In this study the net returns to beef production from investments in wild dog controls in a c...

  10. Optimal Stochastic Advertising Strategies for the U.S. Beef Industry

    OpenAIRE

    Kun C. Lee; Stanley Schraufnagel; Earl O. Heady

    1982-01-01

    An important decision variable in the promotional strategy for the beef sector is the optimal level of advertising expenditures over time. Optimal stochastic and deterministic advertising expenditures are derived for the U.S. beef industry for the period `1966 through 1980. They are compared with historical levels and gains realized by optimal advertising strategies are measured. Finally, the optimal advertising expenditures in the future are forecasted.

  11. NEW INSTRUMENTS FOR CO-ORDINATION AND RISK SHARING WITHIN THE CANADIAN BEEF INDUSTRY

    OpenAIRE

    Unterschultz, James R.

    2000-01-01

    EXECUTIVE SUMMARY The Canadian beef industry has stated objectives of improving beef quality and consumer satisfaction while reducing unit costs of production. Suggested methods for achieving these goals include working towards value based marketing and improved information flows between different market levels through systems such as a birth to plate information system. These initiatives are designed to provide a more direct link between consumer product needs and breeding and management dec...

  12. Does Excluding Cross-commodity Interactions Matter? Beef and Lamb in Australia

    OpenAIRE

    Dent, Siobahn K.; Piggott, Roley R.; O'Donnell, Christopher J.; Griffith, Garry R.

    2003-01-01

    Australian broadacre agriculture is typified by strong cross-commodity relationships, where sheep and cattle grazing enterprises compete for pasture and both compete with wheat and other crops for land. Further, some commodities produced by multi-product farms are also used in the production of final products that are substitutes in demand, such as beef and lamb. Economic analyses of the beef market, for example, should also include consideration of the market for the related product, lamb. I...

  13. CONSUMER DEMAND FOR AND ATTITUDES TOWARD ALTERNATIVE BEEF LABELING STRATEGIES IN FRANCE, GERMANY, AND THE UK

    OpenAIRE

    Roosen, Jutta; Lusk, Jayson L.; Fox, John A.

    2001-01-01

    A wide array of food safety scares and breakdowns have led to loss of consumer confidence in the quality and safety of beef products. To counteract such concerns, firms and regulators have the ability to utilize brands or labels to signal quality. Utilizing a mail survey in France, Germany, and the United Kingdom, we analyzed consumer preferences for alternative beef labeling strategies. Using an ordered probit model and a double bounded logit model, we estimate consumer preferences for alter...

  14. Veal calves produce less antibodies against C. perfringens alpha toxin compared to beef calves

    OpenAIRE

    Valgaeren, Bonnie; 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, wher...

  15. The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef.

    Science.gov (United States)

    Streiter, P J; Campbell, C P; Mandell, I B

    2012-12-01

    Sixty-two cull beef cows were slaughtered to investigate effects of skeletal separation and moisture enhancement on beef eating quality. Muscles from each carcass side were randomly assigned to 1) no postmortem processing (NPP), 2) prerigor skeletal separation (SS), 3) moisture enhancement (ME) using calcium ascorbate or 4) a combination of SS and ME (SS/ME). Postmortem processing treatment (PPT) by ageing (PM) interactions (Padditive effect of combining SS and ME improved palatability traits versus SS or ME alone. Panellists found no differences (P>0.14) in softness and tenderness between SS/ME and Canadian AA or AAA beef. Postmortem processing of beef cows may produce beef as tender and juicy as beef from younger carcasses. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

    Science.gov (United States)

    Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

    2005-12-01

    The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P satisfaction, and beef loyalists benefited the most from providing cooking instructions.

  17. Determination of optimum oven cooking procedures for lean beef products.

    Science.gov (United States)

    Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

    2015-11-01

    In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

  18. Radiographical evaluation of bone maturation in Japanese black beef cattle

    International Nuclear Information System (INIS)

    Oishi, A.; Hamada, S.; Sakamoto, H.; Kamiya, S.; Yanagida, K.; Kubota, C.; Watanabe, Y.; Shimizu, R.

    1996-01-01

    Epiphyseal ossification in the radius, ulna, metacarpus, proximal phalanx and tuber calcaneous was examined radiographically in Japanese Black beef cattle. The grade of standard ossification was assessed monthly for each epiphysis. Bone maturations could be divided into 8 grades for the distal radius and distal ulna, 7 grades for the distal metacarpus, 5 grades for the proximal phalanx, and 8 grades for the tuber calcaneous, respectively. The closure of the epiphyseal line completed at the earliest on the proximal phalanx, and at the latest on the distal ulna. Changes in gradings were steep at 0 to 5 months of age but became almost constant after 10 months of age in all the epiphysis. There were no significant differences in bone maturation between the cattle with different sex and breeding conditions

  19. Brazilian ground beef authentication by multiplex polymerase chain reaction

    Directory of Open Access Journals (Sweden)

    Andrey Carlos do Sacramento de Oliveira

    2018-02-01

    Full Text Available ABSTRACT: The aim of the present study was to assess the efficacy ofmultiplex PCR in detecting the adulterationof commercially available ground beefvia addition and/orsubstitution ofground buffalo meat. Experimentally adulterated ground beefsamples were prepared in triplicate, and dilutions of DNA from Bos taurus and Bubalusbubalis were prepared to determine the detection limit of the method. Concurrently, 91 ground meatsamples sold as “ground beef” were collected from differentstores in northern Brazil andanalyzed bymultiplex PCR. Buffalo DNA was detected in 17.5% of the collected ground meat samples.Our results showed that multiplex PCR is an efficient method for detectingthe incorporation of groundbuffalo meatatpercentages ranging from 10 to 100% and the incorporation of beef at percentages ranging from0.1 to 100% intoground meat samples.

  20. Processing companies' preferences for attributes of beef in Switzerland.

    Science.gov (United States)

    Boesch, Irene

    2014-01-01

    The aim of this work was to assess processing companies' preferences for attributes of Swiss beef. To this end, qualitative interviews were used to derive product attributes that determine the buying decision. Through an adaptive-choice based conjoint analysis survey and latent class analysis of choice data, we compute class preferences. Results show that there are two distinct classes. A smaller class emphasizes traceability back to the birth farm and low producer price, a larger class focuses on environmental effects and origin. Additionally we see that larger companies are more price-sensitive and smaller companies are more sensitive to origin of the animals. The results outlined in this paper may be used to target market segments and to derive differentiation strategies based on product characteristics. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Mate extract as feed additive for improvement of beef quality

    DEFF Research Database (Denmark)

    de Zawadzki, Andressa; Arrivetti, Leandro de O.R.; Vidal, Marília P.

    2017-01-01

    Mate (Ilex paraguariensis A.St.-Hil.) is generally recognized as safe (GRAS status) and has a high content of alkaloids, saponins, and phenolic acids. Addition of mate extract to broilers feed has been shown to increase the oxidative stability of chicken meat, however, its effect on beef quality...... from animals supplemented with mate extract has not been investigated so far. Addition of extract of mate to a standard maize/soy feed at a level of 0.5, 1.0 or 1.5% w/w to the diet of feedlot for cattle resulted in increased levels of inosine monophosphate, creatine and carnosine in the fresh meat....... The content of total conjugated linoleic acid increased in the meat as mate extract concentration was increased in the feed. The tendency to radical formation in meat slurries as quantified by EPR spin-trapping decreased as increasing mate extract addition to feed, especially after storage of the meat...

  2. Use of irradiation to assure the hygienic quality of animal origin foods

    International Nuclear Information System (INIS)

    Luna Carbajal, P. C.

    1991-01-01

    Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it has no radioactive remains and it is not a radioactivity inductor, in a word is an inocuous food, are presented in this study (Author)

  3. Physical chemistry and microscopic characteristics of matured beef peccary (Tayassu tajacu

    Directory of Open Access Journals (Sweden)

    Hugo Rangel Fernandes

    2015-06-01

    Full Text Available ABSTRACT. Fernandes H.R., Oliveira L.C., Ribeiro S.C.A. & Lourenço L.F.H. [Physical chemistry and microscopic characteristics of matured beef peccary (Tayassu tajacu.] Características físicas e microscópicas da carne maturada de caititu (Tayassu tajacu. Revista Brasileira de Medicina Veterinária, 37(2:167-172, 2015. Universidade do Estado do Pará, Travessa Enéas Pinheiro, 2626, Marco, Belém, PA 66113-200, Brasil. Email: suziar@yahoo.com The objective of this article was to analyze the physical and microscopic matured beef peccary. Were performed analyses of shear force, water holding capacity, weight loss by cooking and scanning electron microscopy in matured beef. The matured beef presented values of shear force between 3.76 and 5.26 %, water activity between 0,96 to 0,98 and weight loss by cooking between 19,46 and 21,17%. Therefore, it was found that the matured beef peccary, were considered soft according to analysis of shear force. The matured beef at 0ºC for 12 days was considered the best product for having less weight loss by cooking and softness according to analysis of shear force and scanning electron microscopy.

  4. Planning Of Beef Cattle Development in District Blora, Central Java, Indonesia

    Science.gov (United States)

    Santoso, Budi; Prasetiyono, Bambang Waluyo Hadi Eko

    2018-02-01

    Continuity of meat supply availability is generally related to the number and production of livestock in a region. Therefore, a framework of sustainable livestock development is needed to increase the production and productivity of livestock. Blora Regency is one of the areas in the Province of Central Java with the largest number of large livestock, primarily beef cattle. Blora Regency has a population of 199.584 beef cattle. Agricultural waste results in Blora Regency can be used as supporting the availability of feed for livestock sector. This is supported by the availability of forage feed which is very abundant.Based on these potentials, it is necessary to assess the characteristics of natural land for the development of beef cattle farms. Therefore, the objectives of this study are (1) to assess the environmental suitability of the environment for the development of cattle ranching that is grazed and stacked; (2) to analyze the potential of forage source of fodder and bearing capacity for beef cattle farming; (3) to analyze the centers of activity of development of beef cattle; (4) to prepare direction and strategy of beef cattle development in Blora Regency.

  5. High-pressure effects on cooking loss and histological structure of beef muscle

    Science.gov (United States)

    Liu, Anjun; Zhan, Hu; Zheng, Jie; Liu, Dongyue; Jia, Peiqi

    2010-12-01

    In this study, we investigate the effects of high pressures (up to 600 MPa) applied at room temperature for 10 min on beef cooking loss and structure. The data on cooking loss, pH and protein solubility, as well as the electron microscopy, illustrate the changes in cooking loss and structure with high pressure processing (HPP). There is a significant reduction in cooking loss of beef with HPP. When the beef sample is imposed upon by 300 or 400 MPa, the cooking loss reduction is about 12%. Further, the pH of beef is dramatically increased as the pressure increases, and the pH increases by about 5% when imposed upon by 500 MPa. When a high pressure was applied at room temperature, the structure of the beef tissue apparently changed. Muscle fiber fragments gradually became slender and sarcomeres became lengthened. Our data indicated that high-pressure treatment on beef leads to stretching of the muscle fiber and an increase in the water-holding capacity.

  6. Planning Of Beef Cattle Development in District Blora, Central Java, Indonesia

    Directory of Open Access Journals (Sweden)

    Santoso Budi

    2018-01-01

    Full Text Available Continuity of meat supply availability is generally related to the number and production of livestock in a region. Therefore, a framework of sustainable livestock development is needed to increase the production and productivity of livestock. Blora Regency is one of the areas in the Province of Central Java with the largest number of large livestock, primarily beef cattle. Blora Regency has a population of 199.584 beef cattle. Agricultural waste results in Blora Regency can be used as supporting the availability of feed for livestock sector. This is supported by the availability of forage feed which is very abundant.Based on these potentials, it is necessary to assess the characteristics of natural land for the development of beef cattle farms. Therefore, the objectives of this study are (1 to assess the environmental suitability of the environment for the development of cattle ranching that is grazed and stacked; (2 to analyze the potential of forage source of fodder and bearing capacity for beef cattle farming; (3 to analyze the centers of activity of development of beef cattle; (4 to prepare direction and strategy of beef cattle development in Blora Regency.

  7. 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.

  8. Determination of Total Volatile Basic Nitrogen (TVB-N Content in Beef by Hyperspectral Imaging Technique

    Directory of Open Access Journals (Sweden)

    Liu Shanmei

    2016-01-01

    Full Text Available Non-destructive determination of TVB-N content in beef using hyperspectral imaging (HSI technique was evaluated. In order to create a robust model to predict the TVB-N content in beef, partition of sample set, spectral pretreatment, and the optimum wavelength selection were discussed. After the beef sample set was parted by concentration gradient (CG algortithm, and the spectra of beef samples were preprocessed by standard normalized variate (SNV combined with auto scale(AS, the partial least square regression (PLSR model was established using the full spectral range, which had the best prediction abilities with Rcv2 of 0.9124, Rp2 of 0.8816, RMSECV of 1.5889, and RMSEP of 1.7719, respectively. After the optimum wavelengths which is closely related to the TVB-N content of beef samples was obtained using the competitive adaptive re-weighted (CARS algorithm, a new PLSR model was established using the optimum wavelengths, which had outstanding prediction abilities with Rcv2 of 0.9235, Rp2 of 0.9241, RMSECV of 1.4881, and RMSEP of 1.4882, respectively.The study showed that HSI is a powerful technique to predict the TVB-N content in beef by a nondestructive way.

  9. Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

    Directory of Open Access Journals (Sweden)

    Flávia Carolina Vargas

    Full Text Available ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus and Pitanga (Eugenia uniflora Linnaeus as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition increased lipid oxidation of beef patties. Correlation coefficients between lipid and myoglobin oxidations were all above 0.85. Pitanga leaf extracts negatively influenced beef color, probably because of its higher chlorophyll content. Lipid oxidation of beef patties was increased with the addition of leaf extracts. The inclusion of 10% leaf extract into beef patties seems not suitable, because it may enhance the amount of prooxidant compounds, as well as the amount of substances capable of reacting with lipid secondary products. Correlations between lipid and myoglobin oxidations demonstrated strong relationship.

  10. 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)

  11. 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

  12. 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.

  13. Risk Preference of Farmer Beef Cattle Smallholder in West Java

    Science.gov (United States)

    Arief, H.; Fitriani, A.

    2018-02-01

    Beef cattle farm is an economic activity that its correlation relatively high with ecology condition, ever more its activity be dominated by smallholder with farm scale of 1—3 head beef cattle, so the capital of feeder cattle are component production costs relatively large. By doing so, lose one head of cattle means losing some of the capital that had been invested in its farm. This condition has implications for the behavior of farmers in managing its farm. The farmers in the decision-making act reluctant to risk so there is a bit of a program or package of new technologies to improve the performance of farm rejected. Therefore, this study analyzed the preferences of farmers against risks, and find out the socio-economic conditions that be the deciding factor on farmer preference for risk.The method used was a survey with multistage random sampling. The numbers of samples in this study were 150 people from three different areas, namely: District of Bandung, Subang, and Pangandaran (South Ciamis). Data analysis model used in relation to this research problem was the model’s utility function and Component Factor Analysis (CFA). The results showed that the overall breeders had a reluctant attitude to risk (risk averter). This is indicated by the value of x3, namely -63,692.693 < 0; and socio-economic factors that determine the preference of farmers against risk are age, education, and experience for farm management; while the business scale factor, number of dependents, and ownership determine the size of the gross margin.

  14. Irradiation Facilities at CERN

    CERN Document Server

    Gkotse, Blerina; Carbonez, Pierre; Danzeca, Salvatore; Fabich, Adrian; Garcia, Alia, Ruben; Glaser, Maurice; Gorine, Georgi; Jaekel, Martin, Richard; Mateu,Suau, Isidre; Pezzullo, Giuseppe; Pozzi, Fabio; Ravotti, Federico; Silari, Marco; Tali, Maris

    2017-01-01

    CERN provides unique irradiation facilities for applications in many scientific fields. This paper summarizes the facilities currently operating for proton, gamma, mixed-field and electron irradiations, including their main usage, characteristics and information about their operation. The new CERN irradiation facilities database is also presented. This includes not only CERN facilities but also irradiation facilities available worldwide.

  15. 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

  16. Prevalence and Antibiotic Resistance against Tetracycline in Campylobacter jejuni and C. coli in Cattle and Beef Meat from Selangor, Malaysia

    OpenAIRE

    Premarathne, Jayasekara M. K. J. K.; Anuar, Aimi S.; Thung, Tze Young; Satharasinghe, Dilan A.; Jambari, Nuzul Noorahya; Abdul-Mutalib, Noor-Azira; Huat, John Tang Yew; Basri, Dayang F.; Rukayadi, Yaya; Nakaguchi, Yoshitsugu; Nishibuchi, Mitsuaki; Radu, Son

    2017-01-01

    Campylobacter is a major foodborne pathogen frequently associated with human bacterial gastroenteritis in the world. This study was conducted to determine the prevalence and antibiotic resistance of Campylobacter spp. in the beef food system in Malaysia. A total of 340 samples consisting of cattle feces (n = 100), beef (n = 120) from wet markets and beef (n = 120) from hypermarkets were analyzed for Campylobacter spp. The overall prevalence of Campylobacter was 17.4%, consisting of 33% in cat...

  17. Perspective on food irradiation

    International Nuclear Information System (INIS)

    Newsome, R.L.

    1987-01-01

    A brief review summarizes current scientific information on the safety and efficacy of irradiation processing of foods. Attention is focused on: specifics of the irradiation process and its effectiveness in food preservation; the historical development of food irradiation technology in the US; the response of the Institute of Food Technologists to proposed FDA guidelines for food irradiation; the potential uses of irradiation in the US food industry; and the findings of the absence of toxins and of unaltered nutrient density (except possibly for fats) in irradiated foods. The misconceptions of consumers concerning perceived hazards associated with food irradiation, as related to consumer acceptance, also are addressed

  18. Glycaemic Index Of Boiled Cocoyam And Stew | Alegbejo | Sahel ...

    African Journals Online (AJOL)

    Cocoyam can be processed in several ways. It contains digestible starch, protein and other valuable nutrients. Consumption of cocoyam is very high all over Nigeria. This study was undertaken to determine the glycaemic response of diabetic and healthy subjects to equal amounts of carbohydrate in the form of boiled ...

  19. A qualitative study of Southern U.S. consumers' top of the mind beliefs about the safety of local beef.

    Science.gov (United States)

    Telligman, Amy L; Worosz, Michelle R; Bratcher, Christy L

    2017-02-01

    Following the Reasoned Action Approach, the aim of this study was to explore consumers' top-of-mind food safety beliefs about local beef. Beef consumers recruited from farmers' markets (N = 101) and grocery stores (N = 174) across the state of Alabama participated in face-to-face intercept surveys. The survey included closed- and open-ended questions designed to elicit consumers' food safety beliefs about local beef. Results indicate that beef safety was not a top-of-mind concern for a majority of participants, however of the total number of participants familiar with the term "local beef" (n = 168, 61%), a majority (n = 105, 63%) associated local beef with improved food safety. Content analysis of verbatim text revealed that consumers believed local beef was safer because they possess greater knowledge about the product and less shipping was involved. Respondents also believe that locally processed meat is derived from small-scale operations which provided the assurance that local beef is more likely to meet U.S. regulatory standards and therefore be safer. Consumers believe they have more oversight of local beef due to both their relationships with supply chain actors and proximity which also provided food safety assurances. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. The Efficiency of UVC Radiation in the Inactivation of Listeria monocytogenes on Beef-Agar Food Models

    Directory of Open Access Journals (Sweden)

    Christian James

    2015-01-01

    Full Text Available The aim of this study is to evaluate the eff ect of meat content and surface smoothness on the deactivation of Listeria monocytogenes in beef-agar food models achieved by shortwave ultraviolet (UVC light. Food models with various meat contents were made using chopped beef slices and agar solution. Prepared models together with a Listeria selective agar (LSA plate and a slice of cooked beef were inoculated with L. monocytogenes and then exposed to UVC light. Population of Listeria reduced to below the level of detection on the LSA plates. As the content of beef in the beef-agar models increased, more L. monocytogenes cells survived. Survival was greatest on the treated cooked slice of beef. To bett er understand the effect of surface irregularities, a white light interferometer was used to analyse the surface smoothness of beef-agar media and LSA plates. No correlation was observed between the surface roughness of seven out of nine types of produced beef-agar media and the degree of inactivation resulting from UVC radiation at the given dose, whereas, less bacterial cells were killed as beef content of the food models increased. The findings of the current study show that the chemical composition of the treated sample also plays an important role in pathogen resistance and survival, meaning that two samples with similar surface irregularities but diff erent chemical composition might produce very diff erent inactivation results when exposed to UVC light.