Changes in CO2 emission intensities in the Mexican industry

International Nuclear Information System (INIS)

González, Domingo; Martínez, Manuel

2012-01-01

A CO 2 emission intensity analysis in the Mexican industry from 1965 to 2010 is carried out by taking into consideration four stages: 1965–1982, 1982–1994, 1994–2003, and 2004–2010. Based on the LMDI decomposition methodology, three influencing factors are analyzed: energy intensity, CO 2 coefficient, and structure in terms of their contributions of each individual attributes to the overall percent change of them as it was proposed in Choi and Ang (2011). The energy intensity effect was the driving factor behind the main decreases of CO 2 intensity, the CO 2 coefficient effect contributed to less extent to mitigate it, and the structure effect tended to increased it. It is observed that CO 2 intensity declined by 26.2% from 1965 to 2003, but it increased by 10.1% from 2004 to 2010. In addition, the move of Mexico from an economic model based on import-substitution to an export-oriented economy brought more importance to the Mexican industry intended to export, thus maintaining high levels of activity of industries such as cement, iron and steel, chemical, and petrochemical, while industries such as automotive, and ‘other’ industries grown significantly not only as far their energy consumptions and related CO 2 emissions but they also increased their contributions to the national economy. - Highlights: ► Industrial CO 2 emission intensity was reduced by 26.2% from 1965 to 2003. ► Industrial CO 2 emission intensity was increased by 10.1% from 2003 to 2010. ► 1965–2003: Intensity effect took down CO 2 emission intensity. ► 2003–2010: Export-oriented industries raised CO 2 emission intensity.

Improving the quality of pork and pork products (EU project)

DEFF Research Database (Denmark)

Christensen, Mette; Grunert, Klaus G.; Bonneau, M.

2008-01-01

demands. A large EU-project (Q-PorkChains) funded by EU 6th framework programme was initiated in January 2007. The aim of Q-PorkChains is to improve the quality of pork and its products for the consumer and to develop innovative, integrated and sustainable food production chains with low environmental....... The European Unions self-sufficiency and leading position in the global market for pork and pork products is challenged by a number of non-European countries. Therefore, there is a need for developing innovative, integrated, and sustainable food production chains of high quality pork products matching consumer...... impact. Q-PorkChains is composed of six research modules (consumer and citizen demands, pig production, product development, pork chain management, molecular quality control and knowledge synthesis) and two horizontal modules focusing on implementation of obtained knowledge in pilot and demonstration...

Oxidative deterioration of pork during superchilling storage.

Science.gov (United States)

Pomponio, Luigi; Ruiz-Carrascal, Jorge

2017-12-01

In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Replacement of Pork Meat with Pork Head Meat for Frankfurters

OpenAIRE

Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

2016-01-01

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0...

Fostering corporate sustainability in the Mexican coffee industry

Directory of Open Access Journals (Sweden)

Nora Munguia

2017-04-01

Full Text Available Purpose – At the 21st Conference of the Parties to the United Nations Convention on Climate Change (COP 21 in Paris, 195 governments reached an agreement pivotal not only for countries but also for companies. The Paris Agreement makes it impossible to practice business as usual. The transition to a low-carbon coffee industry could be achieved by fostering corporate sustainability. Accordingly, the purpose of this paper is to provide empirical evidence of how to adopt the principles of Paris Agreement by enhancing the corporate sustainability of a Mexican coffee-roaster company using the inventory phase of the life cycle assessment tool. Design/methodology/approach – The data collection process followed the requirements of the International Reference Life Cycle Data System Handbook, developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre, and data on packaging materials and energy production were drawn from a commercially available database in the LCA software SimaPro. Findings – Compiling data on the energy of the firm’s material flows in a firm revealed opportunities to improve energy efficiency and to reduce greenhouse gas emissions. The results of the inventory analysis can be used to evaluate the specific environmental impacts of the coffee-roasting process at this Mexican coffee company. Data compilation activities for energy flows identified the need to install liquefied petroleum gas measuring devices and individual measuring devices for electricity consumption in different areas of the coffee plant. It is recommended that, while implementing this option, the company also develop an energy management program to achieve energy efficiency. Practical implications – The inventory data in this case study permit comparisons of the current state of the system studied and its possible future states and offer stakeholders relevant information on resource use. Similarly, the project

Consumers' values and attitudes and their relation to the consumption of pork products

DEFF Research Database (Denmark)

de Barcellos, M.D; Perin, Marcelo G.; Pérez-Cueto, F.J.A

2012-01-01

Consumers' attitudes and personal values were assessed, investigating if those constructs affect the consumption of pork products. Empirical data was collected through a survey performed with 482 consumers in Brazil, according to Q-PorkChains project definitions. Attitudes towards the environment...... and nature are quite positive, although ethnocentrism is also present. Industrial food production seems to be an accepted system, but consumers are showing that environmental sustainability must not be forgotten. Consumers with more ‘traditionalist’ values prefer fresh, whilst those with ‘adventurous’ values...... prefer processed pork products. The development of innovative pork products aiming to attend to these different groups represents interesting opportunities for the pork chain...

Pork as a Source of Omega-3 (n-3) Fatty Acids.

Science.gov (United States)

Dugan, Michael E R; Vahmani, Payam; Turner, Tyler D; Mapiye, Cletos; Juárez, Manuel; Prieto, Nuria; Beaulieu, Angela D; Zijlstra, Ruurd T; Patience, John F; Aalhus, Jennifer L

2015-12-16

Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.

Pork as a Source of Omega-3 (n-3) Fatty Acids

Science.gov (United States)

Dugan, Michael E.R.; Vahmani, Payam; Turner, Tyler D.; Mapiye, Cletos; Juárez, Manuel; Prieto, Nuria; Beaulieu, Angela D.; Zijlstra, Ruurd T.; Patience, John F.; Aalhus, Jennifer L.

2015-01-01

Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority. PMID:26694475

Pork as a Source of Omega-3 (n-3 Fatty Acids

Directory of Open Access Journals (Sweden)

Michael E.R. Dugan

2015-12-01

Full Text Available Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6 to omega-3 (n-3 fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices. A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.

Implementation of Haccp in the Mexican Poultry Processing Industry

Science.gov (United States)

Maldonado-Siman, Ema; Martínez-Hernández, Pedro Arturo; Ruíz-Flores, Agustín; García-Muñiz, José G.; Cadena-Meneses, José A.

Hazard Analysis and Critical Control Point (HACCP) is a safety and quality management tool used as major issue in international and domestic trade in food industry. However, detailed information on costs and benefits of HACCP implementation is needed to provide appropriate advice to food processing plants. This paper reports on the perceptions of costs and benefits by the Mexican poultry processing plants and sale destinations. The results suggest that the major costs of implementing and operating HACCP within poultry processing plants are record keeping and external technical advice. The main benefit indicated by the majority of processing plants is a reduction in microbial counts. Over 39% of poultry production is sent to nation-wide chains of supermarkets, and less than 13% is sent to international markets. It was concluded that the adoption of HACCP by the Mexican poultry processing sector is based on the concern to increase and keep the domestic market, rather than to compete in the international market.

The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages

Science.gov (United States)

Šojić, B.; Ikonić, P.; Pavlić, B.; Zeković, Z.; Tomović, V.; Kocić-Tanackov, S.; Džinić, N.; Škaljac, S.; Ivić, M.; Jokanović, M.; Tasić, T.

2017-09-01

The effect of essential oil obtained from sage (Salvia officinalis L.) herbal dust (a food industry by-product) (SEO), on the pH value, microbiological stability and sensory properties of fresh pork sausages prepared without chemical additives was evaluated during 8 days of aerobic storage at 3±1°C. The addition of SEO significantly (pmeat product. Hence, the results of this study showed significant antimicrobial activity of SEO obtained from sage filter tea processing byproducts and the potential for utilising SEO in fresh pork sausages in order to enhance their stability and safety.

Efficacy testing and market research for the pork industry

Science.gov (United States)

Sivinski, Jacek S.

Low dose (less than 30 krad) gamma irradiation of Trichinella spiralis infected pork renders the parasites sexually sterile and blocks maturation of the ingested larvae in the host gut. Irradiation of freshly slaughtered, market weight hog carcasses indicate that larvae throughout the carcass have essentially identical sensitivities to radiation. The research data indicate that 30 krad of 0.66 MeV gammas can be delivered to market weight, split carcasses with acceptable uniformity, and that such a dose can provide a substantial margin of safety for human consumption of even heavily infected meat. Feasibility studies of pork irradiation in commercial operations have shown the process to be technically, economically, and financially feasible. Treatment during the first four years of operation in a 2,000 hog per day plant will cost about 0.0034 dollars per pound and 0.0011 dollars per pound thereafter. Social and political feasibility are addressed in a 1,000-family consumer survey completed in the first quarter of 1984.

Efficacy testing and market research for the pork industry

International Nuclear Information System (INIS)

Sivinski, J.S.

1985-01-01

Low dose (less than 30 krad) gamma irradiation of Trichinella spiralis infected pork renders the parasites sexually sterile and blocks maturation of the ingested larvae in the host gut. Irradiation of freshly slaughtered, market weight hog carcasses indicate that larvae throughout the carcass have essentially identical sensitivities to radiation. The research data indicate that 30 krad of 0.66 MeV gammas can be delivered to market weight, split carcasses with acceptable uniformity, and that such a dose can provide a substantial margin of safety for human consumption of even heavily infected meat. Feasibility studies of pork irradiation in commercial operations have shown the process to be technically, economically, and financially feasible. Treatment during the first four years of operation in a 2,000 hog per day plant will cost about 0.0034 dollars per pound and 0.0011 dollars per pound thereafter. Social and political feasibility are addressed in a 1,000-family consumer survey completed in the first quarter of 1984. (author)

Consumer preferences for pork chops in five Canadian provinces.

Science.gov (United States)

Ngapo, T M

2017-07-01

The aim of this study is to identify the most important characteristics of fresh pork that determine consumer choice in five Canadian provinces. Within-consumer preference replication and systematic image manipulation in surveying showed differences in strategies for pork choice in lean colour (P<0.001) and marbling (P=0.006). High proportions of Nova Scotians (29%) chose light red pork, Albertans (42%) dark red and Quebecers (29%) non-marbled pork. Overall, the most important choice criteria were fat cover (57% preferred lean, 8% fatty) and lean colour (35% dark red, 18% light red). Marbling and drip were less used, but are important noting that 26% of consumers used three or four characteristics to make their choice. The preferences are readily met by the industry, but unfortunately, preferences for minimal or no marbling and fat cover likely result in a compromised gustative experience for many Canadian consumers. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Pork in good company?

DEFF Research Database (Denmark)

Verbeke, Wim; Perez-Cueto, Federico J.; de Barcellos, Marcia D.

2013-01-01

The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries...... to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks...

Environmental assessment of the entire pork value chain in Catalonia - A strategy to work towards Circular Economy.

Science.gov (United States)

Noya, Isabel; Aldea, Xavier; González-García, Sara; M Gasol, Carles; Moreira, María Teresa; Amores, Maria José; Marín, Desirée; Boschmonart-Rives, Jesús

2017-07-01

Pork industry in Catalonia plays a foremost and representative role in the Spanish pork sector. Beyond the economic benefits, conventional practices in the pork industry also imply a number of environmental impacts that need to be dealt with. In this context, the environmental performance of traditional linear pork chain in Catalonia was evaluated through a LCA approach. The outcomes of the analysis showed that both fodder production and transport activities were identified as the critical stages of the system. Accordingly, alternative schemes based on circular economy principles were proposed and potential environmental credits were estimated. Within this framework, comparative results highlighted the advantages of moving towards a closing loop production system, where resource efficiency and waste valorisation were prioritised over final disposal options. Copyright © 2017 Elsevier B.V. All rights reserved.

9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined EU CSF...

Science.gov (United States)

2010-01-01

... pork, pork products, and swine from the APHIS-defined EU CSF region. 94.24 Section 94.24 Animals and... pork, pork products, and swine from the APHIS-defined EU CSF region. (a) Pork and pork products. In... from the APHIS-defined EU CSF region must meet the following conditions: (1) The pork or pork products...

International Synchronisation of the Pork Cycle

Directory of Open Access Journals (Sweden)

HOLST

2012-02-01

Full Text Available The development of pork prices has been analysed since the 1920s. Well known economic concepts such as Hanaus pork cycle or Ezekiels cobweb theorem are based on the empirical analysis of pork markets. We analyze whether pork price developments in different countries have become more synchronised over time. In a first stage of our analysis, annual pork price data collected by the FAO reveals much heterogeneity of pork price developments across countries. However, for some groups of countries the observed price patterns are very similar or even identical. This is especially the case for neighbouring countries with integrated pork markets, such as the members of the European Union (EU. We then compare pork price developments in Germany and the USA based on 36 years of monthly producer prices for slaughter pigs. Since the middle of the 1990s cyclical pork price movements in the USA and Germany have become increasingly synchronous. We attribute this to two developments: the fact that the USA has become a large net exporter of pork over this period, and policy reform in the EU that has strengthened the link between international and EU feed prices.

Societal concerns about pork and pork production and their relationships on the production system

NARCIS (Netherlands)

Kanis, E.; Groen, A.F.; Greef, de K.H.

2003-01-01

Pork producers in Western Europe more and more encounter a variety of societal concerns about pork and pork production. So far, however, producers predominantly focused on low consumer prices, therewith addressing just one concern. This resulted in an intensive and large-scale production system,

Trade Liberalization and Productivity-A Panel Study of the Mexican Manufacturing Industry

OpenAIRE

Talan Iscan

1998-01-01

In recent years there has been a revival of interest in the trade-growth nexus. A number of authors have suggested that regional economic integration and liberalization of international trade are likely to have positive effects not only on productivity levels but also on long-term productivity growth rates in developing countries. Using a panel of Mexican manufacturing industries, this paper examines several alternative mechanisms through which trade contributes positively to productivity lev...

7 CFR 1230.614 - Pork product.

Science.gov (United States)

2010-01-01

... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork product. 1230.614 Section 1230.614 Agriculture... CONSUMER INFORMATION Procedures for the Conduct of Referendum Definitions § 1230.614 Pork product. The term Pork product means an edible product processed in whole or in part from pork. ...

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

OpenAIRE

Lee, Hyun-Jin; Jung, Eun-Hee; Lee, Sang-Hwa; Kim, Jong-Hee; Lee, Jae-Joon; Choi, Yang-II

2015-01-01

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12%...

9 CFR 318.10 - Prescribed treatment of pork and products containing pork to destroy trichinae.

Science.gov (United States)

2010-01-01

... products containing pork to destroy trichinae. 318.10 Section 318.10 Animals and Animal Products FOOD... ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.10 Prescribed treatment of pork and... thorough cooking because of the appearance of the finished product or otherwise. Cured boneless pork loins...

9 CFR 94.25 - Restrictions on the importation of live swine, pork, or pork products from certain regions free...

Science.gov (United States)

2010-01-01

... swine, pork, or pork products and shipstores, airplane meals, and baggage containing pork or pork products, other than those articles regulated under parts 95 or 96 of this chapter, may not be imported...

Improving the quality of pork and pork products for the consumer : development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands

NARCIS (Netherlands)

Heimann, B.; Christensen, M.; Rosendal Rasmussen, S.; Bonneau, M.; Grunert, K.G.; Arnau, J.; Trienekens, J.H.; Oksbjerg, N.; Greef, de K.H.; Petersen, B.

2012-01-01

Improving the quality of pork and pork products for the consumer: development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands.

9 CFR 94.13 - Restrictions on importation of pork or pork products from specified regions.

Science.gov (United States)

2010-01-01

... into the United States. Therefore, pork or pork products and ship's stores, airplane meals, and baggage containing such pork, other than those articles regulated under part 95 or part 96 of this chapter, produced... article to the United States in a manner that precludes its being commingled or otherwise coming in...

Procedural Priorities of the Pork Loin Supply Chain

Directory of Open Access Journals (Sweden)

Matheus Dhein Dill

2014-04-01

Full Text Available The pork meat production industry is facing new challenges as a consequence of consumers’ expectations regarding the quality and safety of food products. For the present study, experts and consumers in Rio Grande do Sul State, Brazil were interviewed to identify the attributes of pork loin that need to be improved. Consumers have particular concerns about the juiciness, fibrousness, and portion size of the meat, the diversity of cuts and safety and animal welfare. The supply chain was also analyzed in order to verify the procedural priorities that need to be improved in order to meet the demands of consumers. Experts were interviewed using the quality function deployment methodology. The findings of the study indicate that, improvements must be made in the production sector in terms of animal handling and transportation. In the processing sector, improvements are required regarding slaughter control of PSE and DFD, the development of new packaging, and product fractionation. The requirements in the distribution sector relate to information campaigns for consumers to diffuse the nutritional characteristics of pork loin and in the product safety through sanitary inspection.

Gelling Properties of Fish/Pork Mince Mixtures.

Science.gov (United States)

Liu, Ru; Zhao, Siming; Regenstein, Joe M; Liu, Qing; Yang, Hong; Xiong, Shanbai

2016-02-01

The gel properties of silver carp/pork mince mixtures were investigated as well as the protein structural changes and interactions during gelling using rheology, SEM, and FT-Raman spectroscopy. The breaking force values for gels containing 0% to 40% pork was significantly lower (P breaking force values compared with gels containing 50% to 60% pork. Deformation values were more mixed. Dynamic rheological data suggested that mixing fish and pork at 3:7 could strengthen the gel network. The addition of 40% pork or above, significantly decreased (P reasons for the low water retention for fish/pork mixed gels. Raman spectral analysis confirmed that mixing fish and pork in 7:3 and 3:7 ratios could promote hydrophobic interactions such as bringing tyrosine residues into the intermolecular interface. The interactions in the 3:7 fish/pork mixed gels were favorable for forming a stronger gel. However, the interactions in the 7:3 fish/pork mixed gels were adverse. The water retention of gels was related to both molecular interactions and secondary structures of protein as well as the microstructure of the gels. © 2016 Institute of Food Technologists®

7 CFR 1230.20 - Pork product.

Science.gov (United States)

2010-01-01

... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork product. 1230.20 Section 1230.20 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS... product. Pork product means an edible product produced or processed in whole or in part from pork. ...

A case study of the Mexican avocado industry based on transaction costs and supply chain management practices

NARCIS (Netherlands)

Arana Coronado, J.J.; Bijman, J.; Omta, S.W.F.; Oude Lansink, A.

2015-01-01

The present study is based on transaction cost economics and supply chain management to analyze how the adoption of supply chain management practices in the Mexican avocado industry reduces the transaction costs between producers and packers. Two sources of information are used: interviews from

Evaluation of dried salted pork ham and neck quality

Directory of Open Access Journals (Sweden)

Simona Kunová

2015-12-01

Full Text Available The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions.  Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 °C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, for example length of drying and ripening period. The average moisture of dried salted pork ham was 63.77% and dried salted pork neck was 59.26%. The protein content was 24.87% in dried salted pork ham and significantly lower (20.51% in dried salted pork neck. The value of intramuscular fat in dried salted pork ham was 4.97% and 14.40% in dried salted pork neck. The salt content was 5.39% in dried salted pork ham and 4.83% in dried salted pork neck. The cholesterol content was 1.36 g.kg-1 in dried salted pork ham and significant lower in dried salted pork neck (0.60 g.kg-1. The value of lightness was 44.36 CIE L* in dried salted pork ham and significantly lower in dried salted pork neck (40.74 CIE L*. The pH value was 5.84 in dried salted pork ham and 5.80 in dried salted pork neck. The shear work was 9.99 kg.s-1 in dried salted pork ham and 6.34 in dried salted pork neck. The value of water activity (aw was 0.929 in dried salted pork ham and similar 0.921 in dried salted pork neck. 

Marketing possibilities of new pork qualities

DEFF Research Database (Denmark)

Bredahl, Lone; Scholderer, Joachim

2004-01-01

-range and organic pork, and point to an assimilation effect when the objective quality of such meats differs only slightly from that of conventional pork. For successful marketing of pork from extensive production systems, continuous improvements in eating quality, moderate pricing, and a credible certification......The paper presents results of three studies conducted by the SUSPORKQUAL consumer research team to investigate consumers' quality perception and willingness to pay with regard to pork from conventional and extensive production systems. Results show that consumers expect superior quality from free...

Influence of pork and pork by-products on macronutrient and energy digestibility and palatability in large exotic felids.

Science.gov (United States)

Iske, C J; Morris, C L; Kappen, K L

2016-09-01

Two experiments were conducted to evaluate digestibility and palatability of a new commercial pork-based raw diet for zoo-managed felids. Currently 2 protein sources (beef or horse) comprise the majority of commercial raw meat diet formulations for exotic carnivores in zoological institutions. Pork-based diets have traditionally not been widely utilized and thus nutrient digestibility of pork has not been adequately evaluated in exotic carnivores. The objectives of this study were 1) to determine if a pork-based diet had similar apparent total tract macronutrient digestibility and fecal scores as standard zoo carnivore diets formulated with either horse or beef, in large exotic felids and 2) evaluate palatability of pork for use in zoos. Ten exotic felids were used including cheetahs (; 3), jaguars (; = 3), leopards (; 2), puma (; 1), and Bengal tiger (; 1). Dietary treatments consisted of 4 raw meat diets: 1 horse-based (Horse), 2 beef-based (B1, B2), and 1 pork-based diet (Pork). Fecal scores also were evaluated (1 = hard to 5 = watery/liquid). This randomized crossover design study consisted of 4 periods, each 10 d for treatment adaptation followed by 4 d of sample collection. Dry matter and crude protein apparent digestibility values were greater ( digestibility was greater ( digestibility values were high across all treatments but were greater ( digestibility values were greater in felids fed Pork (92.4%) compared with B1 (90.2%). Average fecal scores were 2.30, 2.94, 3.42, and 3.54 for Horse, Pork, B1 and B2, respectively; and were different ( digestibility and palatability compared with standard zoo carnivore formulations. In conclusion, pork-based diets could be included among dietary options for large zoo felids.

The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems.

Science.gov (United States)

McGlone, John J

2013-05-15

Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less-common immunological castration method is more sustainable (for a number of reasons). This paper provides a method to assess the sustainability of production systems and practices that take into account the best available science, human perception and culture, animal welfare, the environment, food safety, worker health and safety, and economics (including the cost of production and solving world hunger). This tool can be used in countries and regions where the table values of a sustainability matrix change based on local conditions. The sustainability matrix can be used to assess current systems and predict improved systems of the future.

The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems

Directory of Open Access Journals (Sweden)

John J. McGlone

2013-05-01

Full Text Available Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less-common immunological castration method is more sustainable (for a number of reasons. This paper provides a method to assess the sustainability of production systems and practices that take into account the best available science, human perception and culture, animal welfare, the environment, food safety, worker health and safety, and economics (including the cost of production and solving world hunger. This tool can be used in countries and regions where the table values of a sustainability matrix change based on local conditions. The sustainability matrix can be used to assess current systems and predict improved systems of the future.

Organic pork: Consumer quality perception: Final report

DEFF Research Database (Denmark)

Scholderer, Joachim; Nielsen, Niels Asger; Bredahl, Lone

2004-01-01

Previous research indicates that consumers expect substantially higher eating quality in pork that was produced in organic and free-range systems. Sensory studies and comparisons of objective quality suggest that these expectations are not completely realistic: in most cases, the performance...... of organic and free-range pork is equal to, and in some times even lower than that of conventional pork. However, consumers' expectations may be so strong that they may override differences in experienced quality. An experiment was conducted with 185 consumers to separate these effects and estimate...... were (a) organic pork, (b) free-range pork, (c) conventional pork, and (d) no information. Samples were prepared at a sensory lab following a standardised protocol. Serial positions of samples were counterbalanced across subjects. Before tasting each sample, consumers rated expected quality. After...

Characterization of the pork market in nine municipalities in the department of Boyacá, Colombia

Directory of Open Access Journals (Sweden)

Diana Constanza Beltrán Hernández

2014-05-01

Full Text Available The pork market in the department of Boyacá is subject to fluctuations and instability, exposing it to the producer in unfavorable prices, ignorance of the quality of their product and low profitability. This research establishes the characteristics of the marketing pork systems in nine municipalities, to identify the aspects that contribute to improve the structure of formal marketing and to benefit the producer, sale points and final consumer. The potential for pork supply in volume and quality was determined, it was identified the marketing channels, we identified the motivators or inhibitors of pork purchase, his position in relation to the other meats, and the market potential, according to the existing marketing channels and it was established the requirements, in terms of presentation and pork price, in points of consumption. The statistical analysis was based on an analytical synthetic method, as it is based on the decomposition of the object of study, analyzing each and every one of the actors involved in the process. It was determined that the potential of pork production is relatively low. Both for producers, points of sale and local consumption, the main motivator of consumption is the palatability and the main inhibitor is the risk of transmission of the virus H1N1. It is concluded that the pork industry in Boyacá is in an evolutionary process that requires a continuing advice in production and marketing, and promotional consumption campaigns, in addition to the standardization of prices.

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

Science.gov (United States)

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

2010-02-01

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

The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.

Science.gov (United States)

Guzek, Dominika; Głąbska, Dominika; Brodowska, Marta; Godziszewska, Jolanta; Górska-Horczyczak, Elżbieta; Pogorzelska, Ewelina; Wojtasik-Kalinowska, Iwona; Wierzbicka, Agnieszka

2017-12-01

New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Factors Associated with the Adoption of Food Safety Controls by the Mexican Meat Industry

Science.gov (United States)

Maldonado-Simán, Ema; Martínez-Hernández, Pedro Arturo; García-Muñiz, José G.; Cadena-Meneses, José

Food marketing at international and domestic markets has focused on processing systems that improve food safety. The objective of this research is to determine the factors influencing the implementation of the HACCP system in the Mexican meat industry, and to identify the main marketing destination of their products. Only 18.5% of enterprises reports fully operational HACCP in their plants. The main destination of their production in the domestic market is supermarkets, suppliers and distributors and specific niches of the domestic market. Exports are to USA, Japan, Korea and Central America and some niches of the domestic market with requirements of higher quality. The four principal factors that motivate enterprises to adopt HACCP are associated with improvement of plant efficiency and profitability, adoption of good practices, improvement of product quality and waste reduction. It is concluded that Mexican enterprises adopt HACCP to successfully remain and face competition by foreign enterprises in the domestic market and to a lesser extent to compete in the international market.

The Rodeo and Cattle Industry -- Its Rich Spanish-Mexican Heritage. A Bilingual-Bicultural Resource Booklet for Teachers, Pre-School through Grade Six.

Science.gov (United States)

Archuleta, Lena, Comp.

This teacher resource book describes the Spanish-Mexican contribution to the cattle industry, rodeo, and cowboy culture. It provides background material, resources, and activities for developing a bilingual-bicultural education course for primary, intermediate, and upper grades. The first three sections discuss the cattle industry, American rodeo,…

Pork Preference for Consumers in China, Japan and South Korea

Directory of Open Access Journals (Sweden)

S.-H. Oh

2012-01-01

Full Text Available Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

Pork Preference for Consumers in China, Japan and South Korea

Science.gov (United States)

Oh, S.-H.; See, M. T.

2012-01-01

Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries. PMID:25049488

Opportunities - oil and gas development in the Mexican market

International Nuclear Information System (INIS)

1997-01-01

This review of business opportunities is intended as a guide for Alberta companies who are interested in investing or otherwise participating in the Mexican oil and gas industry. The guide provides a brief summary of Mexico, its political, legal and economic system, a brief review of the Mexican oil and gas industry, environmental legislation, the financial institutions, labour/management relations and overseas trade relations. Opportunities for Alberta firms in the Mexican resources industry are identified. Steps to follow for anyone contemplating business with Pemex, the state-owned oil company, are outlined and sources of assistance available to Alberta companies are reviewed. There are various lists of private consultants, Canadian banks in Mexico, accounting firms, customs brokers, freight forwarders and tips on Canadian and Mexican sources of financing. There is also a summary of commercial regulations between Pemex and its suppliers, and an organization chart of the Exploration and Production Branch of Petroleos Mexicanos. tabs., figs

9 CFR 94.12 - Pork and pork products from regions where swine vesicular disease exists.

Science.gov (United States)

2010-01-01

..., Latvia, Lithuania, Luxembourg, Mexico, the Netherlands, New Zealand, Norway, Panama, Poland, Portugal... any live swine, and uses only pork or pork products which originate in regions listed in paragraph (a... paying all costs for such inspections (it is anticipated that such inspections will occur up to four...

The Economic Impact of Government Policy on Market Prices of Low-Fat Pork in South Korea: A Quasi-Experimental Hedonic Price Approach

Directory of Open Access Journals (Sweden)

Hyun No Kim

2018-03-01

Full Text Available The implementation of government policy can have an influence on market environment and market prices of pork in consequence. In South Korea, consumers prefer high-fat pork cuts due to the prevalence of roosting pork over a hot grill. This paper examines the impact of the government policy which aims to increase the consumption of low-fat pork cuts because of the concerns regarding asymmetric consumption between high-fat and low-fat pork cuts. Using hedonic price methods combined with quasi-experimental approaches we estimate the subsequent impact of food policy on the price of low-fat pork cuts using a time series of sales data. This study utilized an effective approach which has been widely employed for policy evaluation to produce plausible estimates of the economic values generated by the government policy. We find the existence of market segmentation and different impacts of the policy between markets. While the market price for high-fat pork cuts has remained stable, the price for low-fat pork cuts has slightly increased since the policy has been implemented. This paper illustrates that government’s policy can be a good strategy to maintain sustainability of the food industry by improving the balance in pork consumption and the management of stocks.

Symmetry in farm-retail price transmission: pork in Malaysia

OpenAIRE

Tey, (John) Yeong-Sheng

2009-01-01

This study intends to determine the farm-retail price transmission behaviors of pork in Malaysia to serve as a good implication for pork pricing system in Malaysia. Using data from January 1997 to December 2008, both the Houck and ECM approaches were found symmetric where a change in farm price of pork was observed to have similar change in retail price of pork in Malaysia. The price setting system of pork can therefore be further described by the estimated price transmission elasticities whe...

Exploiting the cointegration properties of U.S. pork - related markets

DEFF Research Database (Denmark)

Babula, Ronald; Lund, Mogens

We apply methods of the cointegrated vector autoregression or VAR model to quar-terly U.S. pork-related markets, from the farm gate upstream, to the downstream markets for processed pork and sausage. This study extends prior VAR econometric work by concentrating on the upstream/downstream relatio......We apply methods of the cointegrated vector autoregression or VAR model to quar-terly U.S. pork-related markets, from the farm gate upstream, to the downstream markets for processed pork and sausage. This study extends prior VAR econometric work by concentrating on the upstream....../downstream relationships between the U.S. farm market for pork and markets for processed pork and sausage. Results include a U.S. long run demand for pork, as well as empirical estimates of specific market events on these three pork-related markets....

Possibilities of Mexican SMEs insertion in the aerospace industry value chain, the Baja California case

Directory of Open Access Journals (Sweden)

Juana Hernández Chavarria

2018-01-01

Full Text Available The goal of this article is to analyze the aerospace industry in Baja California, Mexico. The methodology is based on the application of an electronic questionnaire and face-to-face in depth interviews. Our results shows that the insertion of companies has been conditioned by several factors: the basic certification is only the first step; the real challenge is to find niches of opportunity and bargaining power to achieve a productive contract, which demands entrepreneurial, legal and economic skills. This analysis is a pioneer in the study of Mexican companies participating in this emerging sector. The main limitations were the access to the companies’ information and the rejection to participate in the study. The main finding is there are very few Mexican suppliers integrated to the global value aerospace chain but if the trend of growth is maintained, it may had greater integration in the near future, and possibly a greater economic spill and technology transfer.

Radiation effects on physicochemical characteristics of pork

International Nuclear Information System (INIS)

Li Xin; Cheng Wei; Xiong Guangquan; Geng Shengrong; Qiao Yu; Liao Tao; Liao Li; Lin Ruotai

2011-01-01

Pork samples were soaked in antioxidant solution (1 g/L), vacuum-packaged,irradiated at 3 kGy by Co γ-rays or 10 MeV electron beams,and refrigerated at 0 degree C-4 degree C for 30 d. On Day 1, 10, 20, 25 and 30 post irradiation, total bacterial counts,peroxide values, thiobarbituric acid reactive substances, volatiles and off-odor of the irradiated pork samples were analyzed. The total bacterial counts were <10 cfu/g on Day 30. The peroxide values, thiobarbituric acid reactive substances and volatiles contents of pork irradiated by the γ-rays were higher than pork irradiated by electron beams. Pork irradiated by γ-rays combined with antioxidant treatment was most close to the control in odor, with a similarity of 89.68%. The results showed that E-beam irradiation reduced lipid oxidation and volatiles contents, γ-ray irradiation helped to reduce off-odor, and addition of antioxidant could effectively reduce lipid oxidation and off-odor. (authors)

Study of inhibition on lipid oxidation of irradiated pork

International Nuclear Information System (INIS)

Ha Yiming

2006-03-01

It was studied that the effect factors of irradiation dose, preservation temperature, oxygen content and antioxidant on lipid oxidation of irradiated pork. A mechanism was explained on lipid oxidation of irradiated pork. The results showed that irradiation might aggravate lipid oxidation of pork and that decreased preservation temperature and oxygen content of the packaging, added antioxidant also could effectively inhibit lipid oxidation of irradiated pork. (authors)

Chemical and physical parameters of dried salted pork meat

Directory of Open Access Journals (Sweden)

Petronela Cviková

2016-07-01

Full Text Available The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14 samples and ham (14 samples was salted by nitrite salt mixture during 1week. The nitrite salt mixture for salting process (dry salting was used. This salt mixture contains: salt, dextrose, maltodextrin, flavourings, stabilizer E316, taste enhancer E621, nitrite mixture. The meat samples were dried at 4 °C and relative humudity 85% after 1 week salting. The weight of each sample was approximately 1 kg. After salting were vacuum-packed and analysed after 1 week. The traditional dry-cured meat such as dry-cured ham and neck obtained after 12 - 24 months of ripening under controlled conditions. The average protein content was significantly (p <0.001 lower in dried pork neck in comparison with dried salted pork ham. The average intramuscular fat was significantly (p <0.001 lower in dried pork ham in comparison with dried salted pork neck. The average moisture was significantly lower (p ≤0.05 in dried salted ham in comparison with dried pork neck. The average pH value was 5.50 in dried salted pork ham and 5.75 in dried salted pork neck. The content of arginine, phenylalanine, isoleucine, leucine and threonine in dried salted ham was significantly lower (p <0.001 in comparison with dried salted pork neck. The proportion of analysed amino acids from total proteins was 56.31% in pork salted dried ham and 56.50% in pork salted dried neck.  Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false SK X-NONE X-NONE

Citizen and consumer influence on future pork production

DEFF Research Database (Denmark)

Sørensen, Bjarne Taulo; Stacey, Julia Rolsted; Poulsen, Louise Vestergaard Skøtt

2008-01-01

The development on the world market for pigs may challenge the European production and export of pork, and can hit the EU countries' economy hard. To meet the changes it is essential that the pork producing sector understands the demanding and powerful citizens and consumers.......The development on the world market for pigs may challenge the European production and export of pork, and can hit the EU countries' economy hard. To meet the changes it is essential that the pork producing sector understands the demanding and powerful citizens and consumers....

Prioritization of Managed Pork Supply Movements during a FMD Outbreak in the US.

Science.gov (United States)

Patterson, Gilbert R; Mohr, Alicia H; Snider, Tim P; Lindsay, Thomas A; Davies, Peter R; Goldsmith, Tim J; Sampedro, Fernando

2016-01-01

In the event of a foot-and-mouth disease (FMD) outbreak in the United States, local, state, and federal authorities will implement a foreign animal disease emergency response plan restricting the pork supply chain movements and likely disrupting the continuity of the swine industry business. To minimize disruptions of the food supply while providing an effective response in an outbreak, it is necessary to have proactive measures in place to ensure minimal disease spread and maximum continuation of business. Therefore, it is critical to identify candidate movements for proactive risk assessments: those that are both most likely to contribute to disease spread and most necessary for business continuity. To do this, experts from production, harvest, retail, and allied pork industries assessed 30 common pork supply movements for risk of disease spread and industry criticality. The highest priority movements for conducting a risk assessment included the movement of weaned pigs originating from multiple sow farm sources to an off-site nursery or wean to finish facility, the movement of employees or commercial crews, the movement of vaccination crews, the movement of dedicated livestock hauling trucks, and the movement of commercial crews such as manure haulers and feed trucks onto, off, or between sites. These critical movements, along with several others identified in this study, will provide an initial guide for prioritization of risk management efforts and resources to be better prepared in the event of a FMD outbreak in the United States. By specifically and proactively targeting movements that experts agree are likely to spread the disease and are critical to the continuity of business operations, potentially catastrophic consequences in the event of an outbreak can be limited.

Prioritization of managed pork supply movements during a FMD outbreak in the US

Directory of Open Access Journals (Sweden)

Gilbert Patterson

2016-10-01

Full Text Available In the event of a Foot and Mouth Disease (FMD outbreak in the U.S., local, state, and federal authorities will implement a foreign animal disease emergency response plan restricting the pork supply chain movements and likely disrupting the continuity of the swine industry business. To minimize disruptions of the food supply while providing an effective response in an outbreak, it is necessary to have proactive measures in place to ensure minimal disease spread and maximum continuation of business. Therefore, it is critical to identify candidate movements for proactive risk assessments: those that are both most likely to contribute to disease spread and most necessary for business continuity. To do this, experts from production, harvest, retail, and allied pork industries assessed 30 common pork supply movements for risk of disease spread and industry criticality. The highest priority movements for conducting a risk assessment included the movement of weaned pigs originating from multiple sow farm sources to an offsite nursery or wean to finish facility, the movement of employees or commercial crews, the movement of vaccination crews, the movement of dedicated livestock hauling trucks, and the movement of commercial crews such as manure haulers and feed trucks onto, off, or between sites. These critical movements, along with several others identified in this study, will provide an initial guide for prioritization of risk management efforts and resources to be better prepared in the event of a FMD outbreak in the United States. By specifically and proactively targeting movements that experts agree are likely to spread the disease and are critical to the continuity of business operations, potentially catastrophic consequences in the event of an outbreak can be limited.

Discriminating the quality of local pork from crossbred pork from extensive production of ethnic minorities in mountainous northern Vietnam

Directory of Open Access Journals (Sweden)

Philipp C. Muth

2017-03-01

Full Text Available Developing short food supply chains for products from local pig (Sus scrofa domesticus breeds may offer chances for smallholders in rural areas to participate in niche markets and obtain additional income. Because the authenticity and distinctness of products are crucial for establishing marketing, this study compared selected product characteristics of pork from the Vietnamese Ban breed with pork from crossbreds, each derived at their typical market weight and from their respective extensive and semi-extensive production environment; thus resembling the combination, the products are available for customers. Traditional Ban pork could be effectively discriminated from crossbred pork through cut dimensions, exemplified by the significantly reduced loin eye area (P<0.001, and by the significantly reduced backfat thickness (P<0.001. Also, marbling fat was significantly decreased in local pork (P<0.001, whereas differences in further meat quality parameters were rather weakly expressed. The significantly higher share of polyunsaturated fatty acids in loins of traditionally produced Ban pigs (P=0.003 could possibly result in a preferred nutritional value, but lower oxidative stability of the products. This study provides novel information to improve the marketing of specialty pork in Vietnam and comparable situations in the Southeast Asian Massif.

Pork fat hydrolysed by Staphylococcus xylosus

DEFF Research Database (Denmark)

Sørensen, B. B.; Stahnke, Louise Heller; Zeuthen, Peter

1993-01-01

Staphylococcus xylosus is used as a starter culture in the production of fermented sausages. Its ability to hydrolyse pork fat was investigated. Within 15 days of incubation an interaction of bacterial growth, lipase production and lipase activity in a pork fat containing medium caused liberation...

77 FR 74555 - Importation of Live Swine, Swine Semen, Pork, and Pork Products; Estonia, Hungary, Slovakia, and...

Science.gov (United States)

2012-12-17

... restrictions necessary to mitigate the risk of introducing CSF into the United States via pork, pork products...; and livestock demographics and marketing practices. They also provided information regarding... regions of higher risk; livestock demographics and marketing practices; vaccination against the disease(s...

Perceptions of pork quality

DEFF Research Database (Denmark)

Bredahl, Lone; Grunert, Klaus G.

1997-01-01

This paper deals with consumer perceptions of food quality before and after consuming the product, and with the relationship between quality perception and the actural physiological characteristics of the product. The paper is work in progress and with an investigation of how German consumers per...... of the pork on expected and experienced quality. The study uses the Total Food Quality Model (Grunert et al, 1996) as a theoretical framework.......This paper deals with consumer perceptions of food quality before and after consuming the product, and with the relationship between quality perception and the actural physiological characteristics of the product. The paper is work in progress and with an investigation of how German consumers...... perceive the quality of pork (n=200). The main objectives of the study are 1) to investigate which factors determine expected and experienced quality of pork, 2) to investigate the relation between exp and experienced quality, and 3) to investigate the impact of the physiological characteristics...

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.

Science.gov (United States)

de Oliveira Faria, Miriam; Cipriano, Tayssa Martins; da Cruz, Adriano Gomes; Santos, Bibiana Alves Dos; Pollonio, Marise Aparecida Rodrigues; Campagnol, Paulo Cezar Bastianello

2015-06-01

Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat.

Science.gov (United States)

Sbardella, Maicon; Racanicci, Aline Mc; Gois, Franz D; de Lima, Cristiane B; Migotto, Dannielle L; Costa, Leandro B; Miyada, Valdomiro S

2018-04-01

The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg -1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis. No effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P pork meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Baked Pork Chops With Apple Cranberry Sauce

Science.gov (United States)

... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

Economic reform, energy, and development: the case of Mexican manufacturing

International Nuclear Information System (INIS)

Aguayo, Francisco; Gallagher, K.P.

2005-01-01

Given increasing concern over global climate change and national security there is a burgeoning interest in examining the relationship between economic growth and energy use in developed and developing countries. More specifically, decoupling energy use per unit of gross domestic product (GDP) has fast come to be seen as in the interests of national economies and the world as a whole. Recent attention has been paid to the dramatic decreases in the energy intensity of the Chinese economy, which fell by 55% between 1975 and 1995. Do other developing economies follow similar trajectories? This paper examines the energy intensity of the Mexican economy for the period 1988-1998. Although the long-term trend in Mexican energy intensity is rising, the energy intensity of the Mexican economy began to decline in 1988. This paper explores the factors that have contributed to this reduction. Diminishing Mexican energy use per unit of GDP has been driven by significant decreases in industrial energy intensity. We show that these changes have resulted from changes in the composition of Mexican industrial structure, and technological change

Integrated information and logistics management, quality management and firm performance of pork processing industry in China

NARCIS (Netherlands)

Han, J.; Trienekens, J.H.; Omta, S.W.F.

2009-01-01

Purpose – This paper seeks to discuss the interactions amongst integrated information technology (IT), integrated logistics management, quality management practices and firm performance of pork processors in China. Design/methodology/approach – A conceptual framework was developed by examining the

Effect of hot-boned pork on the keeping quality of fresh pork sausage.

Science.gov (United States)

Guerrero Legarreta, I; Usborne, W R; Ashton, G C

1987-01-01

The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality. Copyright © 1987. Published by Elsevier Ltd.

Consumer expectations of the quality of pork produced in sustainable outdoor systems

DEFF Research Database (Denmark)

Scholderer, Joachim; Bredahl, Lone; Magnussen, Maria

, most Swedish consumers bought fresh pork at the traditional butcher's. Although large segments of consumers (30-50%) stated higher purchase intentions for pork from outdoor systems than for conventional pork, results should be interpreted with caution. Since intention-behaviour consistency was found...... to be extremely low for pork in general, stated purchase intentions should also be discounted in the case of pork from outdoor production systems. The most striking result in the present research was observed in relation to consumers' quality expectations. Respondents had been asked to state their quality...... to those of conventional pork. Finally, consumers prefer as much information as possible on the label of pork products. Since influences at the point of sale, including the information on product labels, appear to be the major determinants of consumers' pork purchases, the development of clear and credible...

China as a Potential Market for U.S. Pork Exports

OpenAIRE

William A. Amponsah; Xiang Dong Qin; Xuehua Peng

2003-01-01

This study provides details of emerging opportunities for U.S. pork exporters following the U.S.-China WTO Accession Agreement. The Agreement will enable the United States to gain unprecedented access to the Chinese pork market. The United States enjoys comparative advantages in producing hogs at lower cost, higher quality, and greater efficiency. Moreover, Chinese preference for pork is highly complementary to that of U.S. consumers. Therefore, U.S. pork exporters are expected to target prim...

9 CFR 319.106 - “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork...

Science.gov (United States)

2010-01-01

... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured Meats, Unsmoked and..., or from a single piece of meat from a pork shoulder. They are prepared in accordance with paragraph...Dry Cured Ham,â âCountry Pork Shoulder,â âCountry Style Pork Shoulder,â and âDry Cured Pork Shoulder.â...

[Mexican] Private-sector petroleum companies and agents

International Nuclear Information System (INIS)

1993-07-01

An overview is presented of the Mexican petroleum sector. The sector is largely controlled by the state company PEMEX and is not completely open to foreign participation and supply, however the trend towards privatization and open competition, combined with the drive for competitiveness of PEMEX operations in particular, is creating market opportunities for foreign suppliers of petroleum equipment and services. Detailed profiles are provided of 50 Mexican companies and their primary products and services, specific areas of expertise, client base, international experience, interest in Canada, other relevant information, and a contact person. A less detailed list is also provided of additional Mexican contacts, petroleum industry associations and chambers of commerce

Frequency of hepatitis E virus, rotavirus and porcine enteric calicivirus at various stages of pork carcass processing in two pork processing plants.

Science.gov (United States)

Jones, Tineke H; Muehlhauser, Victoria

2017-10-16

Hepatitis E virus (HEV), rotavirus (RV), and porcine enteric calicivirus (PEC) infections are common in swine and raises concerns about the potential for zoonotic transmission through undercooked meat products. Enteric viruses can potentially contaminate carcasses during meat processing operations. There is a lack of information on the prevalence and control of enteric viruses in the pork processing chain. This study compared the incidence and levels of contamination of hog carcasses with HEV, RV and PEC at different stages of the dressing process. A total of 1000 swabs were collected from 2 pork processing plants on 10 separate occasions over the span of a year. The samples were obtained from random sites on hog carcasses at 4 dressing stages (plant A: bleeding, dehairing, pasteurization, and evisceration; plant B: bleeding, skinning, evisceration, and washing) and from meat cuts. Numbers of genome copies (gc) of HEV, RV and PEC were determined by RT-qPCR. RV and PEC were detected in 100%, and 18% of samples, respectively, after bleeding for plant A and in 98%, and 36% of samples, respectively, after bleeding for plant B. After evisceration, RV and PEC were detected in 21% and 3% of samples, respectively, for plant A and in 1%, and 0% of samples, respectively for plant B. RV and PEC were detected on 1%, and 5% of pork cuts, respectively, for plant A and on 0%, and 0% of pork cuts, respectively, for plant B. HEV was not detected in any pork carcass or retail pork samples from plants A or B. The frequency of PEC and RV on pork is progressively reduced along the pork processing chain but the viruses were not completely eliminated. The findings suggest that consumers could be at risk when consuming undercooked meat contaminated with pathogenic enteric viruses. Crown Copyright © 2017. Published by Elsevier B.V. All rights reserved.

Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

Directory of Open Access Journals (Sweden)

Francesca Silva Dias

2013-09-01

Full Text Available To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE. The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005 increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.

Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.

Science.gov (United States)

Kim, Sungho; Jin, Sangkeun; Choi, Jungseok

2017-10-01

Most slaughter blood is discarded, resulting in problems related to costs for wastewater disposal and environmental pollution. However, animal blood contains various proteins such as albumin, globulin and globin and can be used as a natural emulsifier, stabiliser and colour additive. Thus, this study was carried out to investigate the effect of blood plasma proteins on the physico-chemical properties of emulsion-type pork sausages stored at 4°C over 5 weeks. The emulsion-type pork sausages with plasma powders had higher pH than the other treatments during week 5, and higher shear force than the control (P binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Consumer satisfaction with pork meat and derived products in five European countries.

Science.gov (United States)

Resano, Helena; Perez-Cueto, Federico J A; de Barcellos, Marcia D; Veflen-Olsen, Nina; Grunert, Klaus G; Verbeke, Wim

2011-02-01

This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers. Copyright © 2010 Elsevier Ltd. All rights reserved.

Consumer satisfaction with pork meat and derived products in five EU countries

DEFF Research Database (Denmark)

Resano, Helena; Perez-Cueto, Federico J. A.; de Barcellos, Marcia Dutra

2011-01-01

This paper investigates consumers' satisfaction level with pork meat and derived products in 26 five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data...... included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience...... and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume...

Factors Affecting the Textural Properties of Pork

Science.gov (United States)

Holmer, Sean Frederick

2009-01-01

Research concerning rate and extent of tenderization has focused on beef or lamb. However, it is critical to understand these processes in pork, especially as retailers move towards minimally processed or non-enhanced product. The objectives of this experiment were to evaluate the textural properties of pork (firmness and tenderness) by examining…

International preferences for pork appearance: II. Factors influencing consumer choice

NARCIS (Netherlands)

Ngapo, T.M.; Martin, J.F.; Dransfield, E.

2007-01-01

The preference for pork varying in its fat cover, lean colour, marbling and drip differs among countries, but the influence of socio-demographic factors is unknown. In this study of 11,717 consumers from 22 countries, more than 80% of consumers liked pork, thought that pork quality was at least

Effects of Eating Fresh Lean Pork on Cardiometabolic Health Parameters

Directory of Open Access Journals (Sweden)

Peter R. C. Howe

2012-07-01

Full Text Available High protein meat-based diets are commonly promoted for weight loss, supposedly by increasing satiety and energy expenditure. Pork is a good source of protein however little information on the metabolic effects of pork consumption exists. This pilot study aimed to examine whether regular consumption of fresh lean pork could improve body composition and cardiovascular risk factors in a 6 month parallel intervention trial. 164 overweight adults (mean BMI 32 were randomly assigned to incorporate up to 1 kg pork/week by substituting for other foods or maintain their habitual diet (control. Plasma levels of lipids, glucose and insulin, BMI, waist/hip circumference, blood pressure, heart rate and arterial compliance were measured at baseline and 3 and 6 months. Body composition was determined using dual energy X-ray absorptiometry. A total of 144 volunteers completed and volunteers in the pork group increased their intake 10 fold by substituting pork for mainly beef and chicken. After 3 months, there were significant (p ≤ 0.01 reductions in weight, BMI, waist circumference, % body fat, fat mass and abdominal fat in the pork group relative to controls, which persisted for 6 months. There was no change in lean mass, indicating that the reduction in weight was due to loss of fat mass. There were no significant effects on other metabolic parameters. Regular consumption of lean fresh pork may improve body composition.

A QMRA Model for Salmonella in Pork Products During Preparation and Consumption

DEFF Research Database (Denmark)

Swart, A. N.; Leusden, F.; Nauta, Maarten

2016-01-01

As part of a quantitative microbiological risk assessment (QMRA) food chain model, this article describes a model for the consumer phase for Salmonella‐contaminated pork products. Three pork products were chosen as a proxy for the entire pork product spectrum: pork cuts, minced meat patties, and ...... factors “knife cleaning” and “preparation of a salad” are important parameters for pork cuts. For minced meat cleaning of the board, salad consumption, refrigerator temperature, and storage time were significant....

Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus.

Science.gov (United States)

Fortomaris, P; Arsenos, G; Georgiadis, M; Banos, G; Stamataris, C; Zygoyiannis, D

2006-04-01

The effect of meat appearance on consumers' preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing behaviour. Consumers under the age of 35 years showed preferences for dark red, lean pork, while consumers aged 35 years and older preferred either dark or light red pork. Gender appeared to be an important selection factor as men showed an increased preference for dark red pork while women preferred the light red. Consumers who stated that they like pork for its taste (91%) preferred either dark or light red pork chops while those who like pork for reasons other than taste preferred dark red, lean pork. Urban consumers preferred light red, fatty pork chops while the rural consumers preferred the dark red pork chops.

Mexican Perspectives on Mexican-U.S. Relations

Science.gov (United States)

1993-04-01

while serving in the United States military, working in the Bracero program and in American factories. By working with Americans, Mexicans learned that...Mexican government blames the problem on the United States. During the history of the Bracero Program (1942 -1964) 4.6 million Mexicans traveled to...and became familiar to Mexican migrants.ŕ The termination of the Bracero Program did not discourage Mexican agricultural workers from entering the

Mare Pork: emotsionaalsed kangid on kõige tõhusamad / Mare Pork

Index Scriptorium Estoniae

Pork, Mare, 1950-

2010-01-01

Kliinilise psühholoogia professor Mare Pork tutvustab vestluses raamatut: Neale, Stephen; Spencer-Arnell, Lisa; Wilson, Liz. Emotsionaalse intelligentsuse treening : kuidas tõsta tippjuhi, arengutreeneri ja iseendaga tehtava töö tulemuslikkust. [Tallinn] : Äripäev, 2009

Effect of soy sauce on lipid oxidation of irradiated pork patties

International Nuclear Information System (INIS)

Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

2013-01-01

This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations

Directory of Open Access Journals (Sweden)

M. E. Ali

2012-01-01

Full Text Available We report the development of a swine-specific hybrid nanobioprobe through a covalent integration of a fluorophore-labeled 27-nucleotide AluI-fragment of swine cytochrome b gene to a 3 nm gold nanoparticle for the determination of pork adulteration in processed meat products. We tested the probe to estimate adulterated pork in ready-to-eat pork-spiked beef burgers. The probe quantitatively detected 1–100% spiked pork in burger formulations with ≥90% accuracy. A plot of observed fluorescence against the known concentration of AluI-digested pork DNA targets generated a concave curve, demonstrating a power relationship (y=2.956x0.509 with a regression coefficient (R2 of 0.986. No cross-species detection was found in a standard set of pork, beef, chicken, mutton, and chevon burgers. The method is suitable for the determination of very short-length nucleic acid targets which cannot be estimated by conventional and real-time PCR but are essential for the determination of microRNA in biodiagnostics and degraded DNA in forensic testing and food analysis.

Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations

International Nuclear Information System (INIS)

Ali, M.E.; Hashim, U.K.; Foo, L.; Mustafa, S.; Che Man, Y.B.

2012-01-01

We report the development of a swine-specific hybrid nanobioprobe through a covalent integration of a fluorophore-labeled 27-nucleotide AluI-fragment of swine cytochrome b gene to a 3 nm gold nanoparticle for the determination of pork adulteration in processed meat products. We tested the probe to estimate adulterated pork in ready-to-eat pork-spiked beef burgers. The probe quantitatively detected 1-100% spiked pork in burger formulations with ≥90% accuracy. A plot of observed fluorescence against the known concentration of AluI-digested pork DNA targets generated a concave curve, demonstrating a power relationship (y=2.956x 0.509 ) with a regression coefficient (R 2 ) of 0.986. No cross-species detection was found in a standard set of pork, beef, chicken, mutton, and chevon burgers. The method is suitable for the determination of very short-length nucleic acid targets which cannot be estimated by conventional and real-time PCR but are essential for the determination of micro RNA in bio diagnostics and degraded DNA in forensic testing and food analysis.

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Science.gov (United States)

Paik, Hyun-Dong

2017-01-01

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (pmealworm were higher than those of the control (pmealworm concentrations (pmealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters. PMID:29147084

Market demands to Danish pork

DEFF Research Database (Denmark)

Bredahl, Lone

2001-01-01

position on its markets. It is expected that results of the analysis will be part of superior strategic decisions for the Danish pork sector as regards future Danish pork export markets. The market demands to be identified will therefore be evaluated in relation to resources and competences within the line...... of business. The study takes its starting point in a value chain perspective. The value chain covers the product- and distribution stages a product passes through before reaching the consumers. The value chain perspective presumes that added value is accumulated when a product passes through the stages...

Relationship between Burnout and Body Mass Index in Senior and Middle Managers from the Mexican Manufacturing Industry

Directory of Open Access Journals (Sweden)

Oziely Daniela Armenta-Hernández

2018-03-01

Full Text Available This research relates Burnout Syndrome (BS with the Body Mass Index (BMI among middle and senior managers of the Mexican manufacturing industry. Even though BS incidence is high in the Mexican industrial population, few systematic studies have explored BS and its relationship with other health problems, such as obesity. The goal of this research is to determine the relationship between BS and the BMI in employees with normal weight, overweight, and obesity. We present three structural equation models to relate BS and the BMI. The BMI ranges were determined according to the parameters (normal weight, overweight, and obesity proposed by the World Health Organization (WHO. The sample includes 361 employees that voluntarily answered a 31-item questionnaire. We measure the levels of BS using the Maslach Burnout Inventory–General Survey (MBI-GS and analyze anthropometric and sociodemographic data from the participants. Then, we determine the relationships between the variables through structural equation models and estimate the direct, indirect, and total effects in the three models, which show acceptable reliability. As main findings, the normal weight model has a larger explanatory power than the overweight and obesity models. The same research hypotheses were tested and the effects of BS on the BMI differ across the three models. Such results are presented by taking into account that obesity and overweight require additional factors, such as genetic factors and personal eating habits, to be better explained.

To eat or not to eat pork, how frequently and how varied?

DEFF Research Database (Denmark)

Verbeke, Wim; Pérez-Cueto, Federico J. A.; Grunert, Klaus

2011-01-01

This study uses pork consumption frequency and variety to identify and profile European pork consumer segments. Data (n=1,931) were collected in January 2008 in Belgium, Denmark, Germany and Poland. "Non-pork eaters" are profiled as predominantly younger (... of living single and being underweight (BMIprofile as the non-pork eaters, though it is a largely non-Polish and non-German segment. The "High variety, High frequency" segment (18.......6%) consists mainly of rural, lower educated and overweight or obese (BMI>30kg/m²) males. The segment "High variety, Medium frequency" (50.1%) includes families and other non-single households, with a profile that matches the overall sample. Their pork consumption is balanced over a wide range of pork cuts...

Effect of soy sauce on lipid oxidation of irradiated pork patties

Science.gov (United States)

Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

2013-09-01

This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

Free-range pork: Innovation and control of a new credence good

DEFF Research Database (Denmark)

Philipsen, Kristian; Andersen, Esben Sloth

-range pork should be analysed as a "credence good". In this way a whole set of problems related to production and sale of this kind of pork becomes clear. 2. The problem of evaluating a credence good is intensified in the case of free-range pork, because the responsibility for the credence quality is divided...... among a large number of parties, and the fact that there is no common "standard" or "definition" of what is meant by free-range pork. Thi aggravates the control aspect of free-range pork. This report focuses on this point. 3. The study's empirical basis is three cases, one Dutch and two Danish, about...... withdrawn from the Danish free-range pork market. 8. The Dutch system with an independent control organisation may be a paradigm or a standard for establishing an inspection system for credence goods. The Dutch system, therefore, seems to be more advanced than the other control systems with regard...

Chinese consumers' perception of imported versus domestic pork quality

OpenAIRE

Chen, Maolong; Ortega, David. L; Wang, H.Holly

2015-01-01

Economic globalization has opened up international markets for U.S. food products, especially new markets in emerging economies. While opportunities for increased demand for U.S. pork in China look promising, little is known about this emerging market. The objective of this study is to provide a thorough analysis of Chinese consumer’s perception and attitudes towards multiple pork attributes along with an evaluation of the potential for U.S. pork in China. To achieve this goal, an empirical m...

Carbon and water footprint of pork supply chain in Catalonia: From feed to final products.

Science.gov (United States)

Noya, Isabel; Aldea, Xavier; Gasol, Carles M; González-García, Sara; Amores, Maria José; Colón, Joan; Ponsá, Sergio; Roman, Isabel; Rubio, Miguel A; Casas, Eudald; Moreira, María Teresa; Boschmonart-Rives, Jesús

2016-04-15

A systematic tool to assess the Carbon Footprint (CF) and Water Footprint (WF) of pork production companies was developed and applied to representative Catalan companies. To do so, a cradle-to-gate environmental assessment was carried out by means of the LCA methodology, taking into account all the stages involved in the pork chain, from feed production to the processing of final products, ready for distribution. In this approach, the environmental results are reported based on eight different functional units (FUs) according to the main pork products obtained. With the aim of ensuring the reliability of the results and facilitating the comparison with other available reports, the Product Category Rules (PCR) for Catalan pork sector were also defined as a basis for calculations. The characterization results show fodder production as the main contributor to the global environmental burdens, with contributions higher than 76% regardless the environmental indicator or the life cycle stage considered, which is in agreement with other published data. In contrast, the results in terms of CF and WF lay above the range of values reported elsewhere. However, major discrepancies are mainly due to the differences in the co-products allocation criteria. In this sense, economic/physical allocation and/or system expansion have been mostly considered in literature. In contrast, no allocation was considered appropriate in this study, according to the characteristics of the industries and products under assessment; thus, the major impacts fall on the main product, which derives on comparatively higher environmental burdens. Finally, due to the relevance of fodder production in the overall impact assessment results, strategies to reduce greenhouse gases (GHG) emissions as well as water use associated to this stage were proposed in the pork supply chain. Copyright © 2016 Elsevier Ltd. All rights reserved.

Elicitation of expert knowledge on controlling Salmonella in the pork chain

NARCIS (Netherlands)

Gaag, v.d. M.; Huirne, R.B.M.

2002-01-01

Salmonella is one of the most important risks for food safety, and pork is one of the sources of human salmonellosis. A chain approach is essential to reduce Salmonella in pork products. A survey was carried out among Dutch and Danish experts in the field of Salmonella to evaluate the entire pork

Public health and pork and pork products: regional perspectives of Denmark

DEFF Research Database (Denmark)

Nielsen, B.; Wegener, Henrik Caspar

1997-01-01

in the country. The incidence of pork-related occurrences of human salmonellosis and yersiniosis in 1996 was approximately nine cases per 100,000 inhabitants for both diseases. All swine in Denmark are screened for Trichinella spp. infection, although no positive results have been obtained since 1930. Swine...

The effects of electron beam irradiation on sterilization and preservation of chilled pork

International Nuclear Information System (INIS)

Bai Yanhong; Mao Duobin; Zhao Dianbo; Zhang Xiaoyan; Li Quanshun; Yang Gongming

2009-01-01

S The effects of electron beam irradiation on the sterilization and preservation of chilled pork were studied. The aim of this investigation was to provide academic and technical basis for application of electron beam irradiation on meat industry. The response surface analysis was used with electron beam energy(X 1 ) and dose(X 2 ) as factors and colony form unit(Y) as responses. The results have been shown that the model of sterilization of chilled pork by electron beam irradiation can be expressed Y=3.78-0.24X 1 -0.13X 2 -0.16X 1 X 2 -0.18X 1 2 +0.15X 1 2 (R 2 =0.9755). It has been found there is a interaction between electron beam energy and absorbed doses, and the significance sequence of factors is absorbed dose>interaction> electron beam energy. When absorbed doses are in range from 3.23 kGy to 4.0 kGy and electron beam energy is in range from 2.3 MeV to 3.8 MeV, the colony form unit would drop 2 logarithm units. The shelf life of samples treated with electron beam irradiation is longer by about 12 d than that of control samples when the samples are stored at 4 degree C. When the samples are stored at 7∼10 degree C, shelf life of samples treated with electron beam irradiation is longer by about 9 d than that of control samples. The results showed that electron beam irradiation has the effects of sterilization and preservation on chilled pork. This study has been confirmed that the application of electron beam irradiation is very useful for meat industry. (authors)

Physicochemical and microbiological changes in irradiated fresh pork loins

International Nuclear Information System (INIS)

Dogbevi, M.K.; Vachon, C.; Lacroix, M.

1999-01-01

The effect of γ-irradiation on the physicochemical and microbiological properties of fresh pork was studied. Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (p⩽0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (p>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation resulted in a decrease in hydrophobicity and an increase in protein solubility. γ-irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas. All irradiated pork samples (1 or 3 kGy) had a bacterial count lower that 10(7) CFU/g after 15 days of storage. A minimal dose of 1 kGy was sufficient to increase the shelf life of fresh pork loins although variations in initial pork contamination was found to be the determining factor accounting for the effectiveness of the treatment

Study on innocent irradiation treatment of Trichinella spiralis pork

International Nuclear Information System (INIS)

Zhao Guang; Guo Anxi; Xu Zhaomei

1992-01-01

The effects of 60 Co gamma rays on pork Trichinella spiralis and nutritional hygiene evaluation of irradiated Trichinella spiralis pork were studied by using animal infestation test and artificial gastric juice digestion method. The results showed that when mouse was infested by Trichinella spiralis pork irradiated with a dose of 0.04 kGy, the number of the second generation larvae and the parasitism in the muscle were reduced. 0.08 kGy irradiation could render the intestine Trichinella spiralis sterile. 0.1 kGy blocked the growth of Trichinella spiralis, which were excreted from the body four days after infestation. 0.2-0.8 kGy irradiation could severely block the growth of Trichinella spiralis, which were excreted completely from the body within forth-eight hours when irradiated with 7 kGy and 8 kGy, the Trichinella spiralis body was not found in the intestine within twenty-four hours. 0.3 kGy and 1 kGy irradiation had no harmful effect on nutrition and wholesomeness of Trichinella spiralis pork. Innocent irradiation treatment of Trichinella spiralis pork is practicable, and the lowest dose should be 0.3 kGy

Forecasting the electricity consumption of the Mexican border states maquiladoras

Energy Technology Data Exchange (ETDEWEB)

Flores, C.E.; Phelan, P.E. [Arizona State Univ., Dept. of Mechanical and Aerospace Engineering, Tempe, AZ (United States); Mou, J.-I. [Taiwan Semiconductor Manufacturing Co., Operation Planning Div., Hsin-Chu (Taiwan); Bryan, H. [Arizona State Univ., School of Architecture, Tempe, AZ (United States)

2004-07-01

The consumption of electricity by maquiladora industries in the Mexican border states is an important driver for determining future powerplant needs in that area. An industrial electricity forecasting model is developed for the border states' maquiladoras, and the outputs are compared with a reference forecasting model developed for the US industrial sector, for which considerably more data are available. This model enables the prediction of the effect of implementing various energy efficiency measures in the industrial sector. As an illustration, here the impact of implementing energy-efficient lighting and motors in the Mexican border states' maquiladoras was determined to be substantial. Without such energy efficiency measures, electricity consumption for these industries is predicted to rise by 64% from 2001 to 2010, but if these measures are implemented on a gradual basis over the same time period, electricity consumption is forecast to rise by only 36%. (Author)

Development and validation of a rapid test system for detection of pork meat and collagen residues.

Science.gov (United States)

Masiri, J; Benoit, L; Barrios-Lopez, B; Thienes, C; Meshgi, M; Agapov, A; Dobritsa, A; Nadala, C; Samadpour, M

2016-11-01

Mislabeling, contamination, and economic adulteration of meat products with undeclared pork tissues are illegal under regulations promulgated by numerous regulatory agencies. Nonetheless, analysis of the European meat industry has revealed pervasive meat adulteration, necessitating more extensive application of meat authentication testing. As existing methods for meat speciation require specialized equipment and/or training, we developed a detection system based on a lateral flow device (LFD) assay format capable of rapidly (~35min) identifying porcine residues derived from raw meat, cooked meat, and gelatin down to 0.01%, 1.0%, and 2.5% contamination, respectively. Specificity analysis revealed no cross-reactivity with meat derived from chicken, turkey, horse, beef, lamb, or goat. Comparison with a commercial ELISA kit and PCR method revealed similar if not improved sensitivity, with the added feature that the LFD-based system required considerably less time to perform. Accordingly, this test system should aid the food industry and food control authorities in monitoring for adulteration with pork. Copyright © 2016 Elsevier Ltd. All rights reserved.

Trends in the energy use in the Mexican industrial sector; Tendencias del uso de la energia en el sector industrial mexicano

Energy Technology Data Exchange (ETDEWEB)

Sheinbaum, C. [UNAM, Mexico, D. F. (Mexico); Jauregui, I. [CONAE, Mexico, D. F. (Mexico)

1995-12-31

This paper presents an analysis of the trends of the energy use for the industry in Mexico. For the various industrial branches (mining, construction, chemical, sugar, cement, paper and cellulose and glass) the changes in energy intensity (measured as the use of the energy divided by the aggregated value) and in the participation of the same in the industrial Internal Gross Product are presented. This is developed by means of the analysis of Laspeyress exchange indexes. It is found that in most of the industrial branches a reduction of the energy density has been originated. The reasons for the falling of this indicator are structural and of technological change nature, depending on the industrial branch. Nevertheless the classical analysis of the Laspeyress indexes is not sufficient to explain the changes occurred in the energy intensity in the Mexican industry for the last years. [Espanol] Este articulo presenta un analisis de las tendencias del uso de la energia para la industria en Mexico. Para las diversas ramas industriales (mineria, construccion, quimica, azucar, cemento, papel y celulosa y vidrio) se presentan los cambios en la intensidad energetica (medida como uso de la energia entre valor agregado) y en la participacion de las mismas en el Producto Interno Bruto (PIB) industrial. Esto se desarrolla por medio del analisis de indices de cambio de Laspeyress. Se encuentra que en la mayoria de las ramas industriales hubo una disminucion en la intensidad energetica. Las razones de la caida de este indicador son estructurales y de cambio tecnologico dependiendo de la rama industrial. Sin embargo el analisis clasico de los indices de Laspeyress es insuficiente para explicar los cambios ocurridos en la intensidad energetica de la industria mexicana para los ultimos anos.

Trends in the energy use in the Mexican industrial sector; Tendencias del uso de la energia en el sector industrial mexicano

Energy Technology Data Exchange (ETDEWEB)

Sheinbaum, C [UNAM, Mexico, D. F. (Mexico); Jauregui, I [CONAE, Mexico, D. F. (Mexico)

1996-12-31

This paper presents an analysis of the trends of the energy use for the industry in Mexico. For the various industrial branches (mining, construction, chemical, sugar, cement, paper and cellulose and glass) the changes in energy intensity (measured as the use of the energy divided by the aggregated value) and in the participation of the same in the industrial Internal Gross Product are presented. This is developed by means of the analysis of Laspeyress exchange indexes. It is found that in most of the industrial branches a reduction of the energy density has been originated. The reasons for the falling of this indicator are structural and of technological change nature, depending on the industrial branch. Nevertheless the classical analysis of the Laspeyress indexes is not sufficient to explain the changes occurred in the energy intensity in the Mexican industry for the last years. [Espanol] Este articulo presenta un analisis de las tendencias del uso de la energia para la industria en Mexico. Para las diversas ramas industriales (mineria, construccion, quimica, azucar, cemento, papel y celulosa y vidrio) se presentan los cambios en la intensidad energetica (medida como uso de la energia entre valor agregado) y en la participacion de las mismas en el Producto Interno Bruto (PIB) industrial. Esto se desarrolla por medio del analisis de indices de cambio de Laspeyress. Se encuentra que en la mayoria de las ramas industriales hubo una disminucion en la intensidad energetica. Las razones de la caida de este indicador son estructurales y de cambio tecnologico dependiendo de la rama industrial. Sin embargo el analisis clasico de los indices de Laspeyress es insuficiente para explicar los cambios ocurridos en la intensidad energetica de la industria mexicana para los ultimos anos.

A Complete Set of Technologies for Green Food Pork Production

Institute of Scientific and Technical Information of China (English)

YANG Xing-wu; SHAN An-shan; JIANG Jiu-tian; ZHANG Tian-feng

2003-01-01

Key technologies for green food pork production were described in this article,as aspects of business standardization;production equipments and facilities,product quality control;and pork production site establishment.

New tariffs confuse Mexican market

International Nuclear Information System (INIS)

Coeyman, M.

1992-01-01

Indelpro - the Grupo Alfa/Himont joint venture 150,000-m.t./year polypropylene (PP) plant in Altamira, Mexico - has been working to find its place in the Mexican market since coming onstream in March. At the same time, that market has been complicated by the imposition of import and export tariffs by the U.S. Department of Commerce early this fall. Commerce's accession to a 10% ad valorem tax on US PP exports to Mexico surprised some industry observers. The tariff is scheduled to be phased out within 10 years and is partly countermanded by a 5% tariff over a five-year period on Mexican PP exports to the US. But some market analysts say the arrangement is baffling

Optimal transmission planning under the Mexican new electricity market

International Nuclear Information System (INIS)

Zenón, Eric; Rosellón, Juan

2017-01-01

This paper addresses electricity transmission planning under the new industry and institutional structure of the Mexican electricity market, which has engaged in a deep reform process after decades of a state-owned-vertically-integrated-non-competitive-closed industry. Under this new structure, characterized by a nodal pricing system and an independent system operator (ISO), we analyze welfare-optimal network expansion with two modeling strategies. In a first model, we propose the use of an incentive price-cap mechanism to promote the expansion of Mexican networks. In a second model, we study centrally-planned grid expansion in Mexico by an ISO within a power-flow model. We carry out comparisons of these models which provide us with hints to evaluate the actual transmission planning process proposed by Mexican authorities (PRODESEN). We obtain that the PRODESEN plan appears to be a convergent welfare-optimal planning process. - Highlights: • We model transmission planning (PRODESEN) in the Mexican new electricity market. • We propose a first model with a price-cap mechanism to promote network expansion. • In a second power-flow model, we study centrally-planned grid expansions. • The PRODESEN appears to be a convergent welfare-optimal planning process. • Incentive regulation could further help to implement such an optimal process.

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...

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 ...

Consumer choice of pork chops in Taiwan.

Science.gov (United States)

Chen, M T; Guo, H L; Tseng, T F; Roan, S W; Ngapo, T M

2010-07-01

Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer. Crown Copyright 2010. Published by Elsevier Ltd. All rights reserved.

The Effect of Replacing Water with Tiger Nut Milk (Horchata Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids of a Cooked Pork Liver Meat Product

Directory of Open Access Journals (Sweden)

Juana Fernández-López

2013-01-01

Full Text Available Tiger nut milk liquid coproduct (TLC can be used as an ingredient in the food industry because it is a valuable source of natural antioxidants (phenolic compounds. This study analyses the effect of replacing water (50 or 100 % with different concentrations of TLC in cooked pork liver pâté by measuring the chemical composition, haemopigment and lipid oxidation, physicochemical and sensory characteristics of the obtained product. The pork liver pâtés obtained using this liquid (50 and 100 % of water replacement had a similar protein and ash content, but the moisture decreased (p>0.05 while the fat content increased (p0.05 by the addition of TLC and their overall acceptance was better. TLC appears to be a valuable alternative for use in the formulation of country-style pork liver pâté (pâté de campagne, while at the same time, reducing waste from tiger nut processing industry, thus increasing its ecoefficiency.

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Directory of Open Access Journals (Sweden)

Marta Chmiel

2017-01-01

Full Text Available The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%. Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50% by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.

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 ...

Mare Pork : Koolitus olgu puhkus ja pingutus / Mare Pork ; interv. Urve Vilk

Index Scriptorium Estoniae

Pork, Mare

2008-01-01

Ilmunud ka: Delovõje Vedomosti 12. märts lk. 16-17. Koolitaja Mare Pork leiab, et töös võiks olla rohkem lõbu ja loovust ning koolitus võiks olla nii korralik pingutus kui ka korralik puhkus täis-ümberlülitusega

Overview of Pigs and Poultry: Specific Livestock Industries, Livestock Diseases and Policies in Thailand

OpenAIRE

Murphy, Thomas; Tisdell, Clem

1995-01-01

The pigs and poultry industries are the major livestock sectors in terms of commercial livestock production in Thailand. The dramatic growth of the Thai economy since the 1960s was spearheaded by rapid expansion of agricultural industries such as the poultry sector and has since generated increased demand for other livestock commodities such as pork. While pigs have traditionally been an important part of the integrated farm system in Thailand, pork production has only recently developed into...

Requirements of supply chain management in differentiating European pork chains

NARCIS (Netherlands)

Trienekens, J.H.; Wognum, P.M.

2013-01-01

This paper summarizes results obtained by research into pork chain management in the EU Integrated Project Q-Porkchains. Changing demands for intrinsic and extrinsic quality attributes of pork products impact the way supply chain management should be organized from the farmer down to the consumer.

European pork chains : diversity and quality challenges in consumer-oriented production and distribution

NARCIS (Netherlands)

Trienekens, J.H.; Petersen, B.; Wognum, P.M.; Brinkmann, D.

2009-01-01

In this book the results are presented of a comprehensive inventory of pork chains that has been conducted through expert interviews and in-depth case studies. The main focus of the book is on how well diverse and fragmented supply in the European pork sector matches differentiating demands for pork

Pork: why we should not give it up completely

Directory of Open Access Journals (Sweden)

Małgorzata Szamocka

2017-07-01

Full Text Available It is commonly thought that cases of life shorter than the life expectancy for Poles, mainly due to atherosclerosis and certain malignancies, are caused by, among other factors, consumption of large quantities of meat, especially pork. However, essential statistical data do not confirm this hypothesis, as an average Pole eats 41,1 kg pork per year, compared to 66.1 kg eaten by Spaniards, 64.2 kg by Danes, 59.9 kg by Austrians, 53.3 kg by Germans, while the average life expectancy for female and male Poles is 80.1 years and 71.5 years, respectively, and that for female and male Western Europeans is 82,2 years and 75 years, respectively. Meat is a necessary component of human diet because of its unique chemical composition, nutritional value and content of complete protein with favorable proportions of amino acids. Pork, whose nutritional value and pro-health properties have improved over the last 20 years, has a lower content of saturated fatty acids (SAFA and a higher content of polyunsaturated fatty acids (PUFA compared to beef. Compared to poultry meat, pork has a significantly better proportion of essential unsaturated fatty acids (EUFA, omega-3 (PUFA n-3 to omega-6 (PUFA n-6, whose excess is typical for the so-called “Western” diet. Cholesterol content is fairly similar in all parts of pork carcass, and it is much smaller than even 20 years ago. In comparison with other meat types, pork is characterized by 4–5 times higher content of vitamin B1. Pork is also characterized by a high content of readily available iron, a very often inadequately supplied mineral in humans. It is present in the quantity of 0.014 g/kg, which is higher than in poultry meat (0.009 g/kg but lower than in beef (0.026 g/kg. In 2015, the International Agency for Research on Cancer (IARC updated its classification of carcinogenic agents. Red meat and processed meat were classified by IARC to group 2.A: substances probably carcinogenic to humans

Explanatory Emotion Talk in Mexican Immigrant and Mexican American Families.

Science.gov (United States)

Cervantes, Christi A.

2002-01-01

Mother-child conversations during story-telling play were analyzed for patterns of emotion talk. Subjects were 48 Mexican immigrant and Mexican American mothers and their children aged 3-4. Contrary to previous findings, Mexican immigrant mothers used more explanations of emotions than labels. Mexican American mothers used both, equally. Results…

Identifying Strategic Groups: An Assessment in Mexican Franchises

Directory of Open Access Journals (Sweden)

Cesario Armando Flores Villanueva

2017-07-01

Full Text Available The formation of strategic groups in the franchising sector has been previously documented in the context of different countries. Our proposal is the franchise industry in Mexico should be formed by groups of differentiated franchisors. The identification and analysis of the different strategic groups formed in the franchise system of the Mexican market is the objective of this research. Our evaluation was performed using the factor analysis technique in a sample of 167 franchises of national origin. Seven strategic dimensions supported by the theory of scarce resources and agency theory make up the existence of differentiated groups of franchisors in the Mexican market. Our research confirmed the identification of five strategic groups called: rapid growth, converters, experienced and international franchisors, high entry fees and expensive conservatives, which use differentiated strategies to compete in the Mexican market.

Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast.

Science.gov (United States)

Zhao, Changqing; Lu, Ziyang; Huang, Jing; He, Sha; Tan, Hui; Wang, Gang; Liu, Dayu; Li, Yubin

2016-09-01

Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaricus and Angel Yeast were: a pH of 6.5, a 1:1 (v/v) ratio of L. bulgaricus to Angel Yeast, a fermentation time of 42 h and temperature of 25 °C. The results showed that the pork jerky fermented with the combined strains was not very sour which was close to the pH of 7.0 and had a higher free amino acid content which was more than 68.3 mg/100 g compared with the pork jerky fermented by either L. bulgaricus or Angel Yeast alone. Overall, the results demonstrate that fermentation of raw pork with combined strains of L. bulgaricus and Angel Yeast improves the quality and flavor of pork jerky.

Farm-retail price spread for pork in Malaysia

OpenAIRE

Tey, (John) Yeong-Sheng; Randy, Stringer; Wendy, Umberger

2009-01-01

The price difference between farm and retail levels is called price spread, which is constituted mostly by marketing costs and profits. From the price spread, this paper intends to estimate elasticities of price transmission for pork in Malaysia via different empirical model specifications of markup pricing model. Using data from January 1997 to December 2007, a quantitative analysis of farm-to-retail price spreads was undertaken for pork in Malaysia. It was found that retail price is the onl...

Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Directory of Open Access Journals (Sweden)

Grāmatiņa Ilze

2017-12-01

Full Text Available Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L., lovage (Levisticum officinale L., oregano (Origanum vulgare, and horseradish (Armoracia rusticana L. were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v. Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05 were observed for microbiological indices between pork samples with herbal extracts and the control sample.

The Genetics of Pork Quality

NARCIS (Netherlands)

Wijk, van H.J.

2006-01-01

This thesis describes the genetics of carcass composition and pork quality traits. A large population of commercial finishers was extensively phenotyped for growth, carcass composition and meat quality traits. Genetic parameters were estimated based on those measurements. The population was

Effect of ionizing radiation on the colour and activity of lactate dehydrogenase of pork

International Nuclear Information System (INIS)

Dvorak, P.; Salplachta, J.; Grolichova, M.

2006-01-01

The most significant sensory and quality characteristic of meat is colour. The effect of irradiation of pork was studied in relation to color changes. Samples of M. longissimus lumborum et thoracic were obtained from the pork carcasses 24 h post mortem. Samples were irradiated using a 60 Co source, at dose of 2.5 and 5 kGy; dose rate of 2.86 kGy/h. Unirradiated controls were stored in the same condition as irradiated samples. Measurement of colour was realised with portable spectrophotometer Superchroma S-Spex in CIELAB system. The colour of a freshly cut interior surface of control and irradiated pork was measured before and after irradiation. L * and b * values of controls and irradiated pork did not change after irradiation. The a * values (red colour) of irradiated pork were significantly higher than unirradiated. The activity of lactate dehydrogenase of pork was measured after irradiation. The activity did not change after irradiation. (authors)

The use of risk assessment to support control of Salmonella in pork

DEFF Research Database (Denmark)

Nauta, Maarten

Despite the effectivity of control measures in the past decade, domestic pork was estimated to be the most important food source for salmonellosis in Denmark in 2014 (Anonymous 2015). Therefore, there is a continued focus on the identification of effective intervention measures in the pig and pork...... of salmonellosis for the Danish population. The results of these projects illustrate how quantitative microbiological risk assessments (QMRAs) can be applied to support the control of Salmonella in pork....

Requirements of supply chain management in differentiating European pork chains.

Science.gov (United States)

Trienekens, Jacques; Wognum, Nel

2013-11-01

This paper summarizes results obtained by research into pork chain management in the EU Integrated Project Q-Porkchains. Changing demands for intrinsic and extrinsic quality attributes of pork products impact the way supply chain management should be organized from the farmer down to the consumer. The paper shows the importance of Quality Management Systems for integrating supply chains and enhancing consumer confidence. The paper also presents innovations in information system integration for aligning information exchange in the supply chain and logistics concepts based on innovative measurement technologies at the slaughterhouse stage. In the final section research challenges towards sustainable pork supply chains satisfying current consumer demands are presented. Copyright © 2013 Elsevier Ltd. All rights reserved.

Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids.

Science.gov (United States)

Ma, Lizhen; Xiong, Youling L

2011-10-01

The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3 weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20mg malonaldehyde/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (Pemulsions could create marbling-like texture in lean pork without compromising oxidative stability. Copyright © 2011. Published by Elsevier Ltd.

Effect of different antioxidants on lipid oxidation of irradiated cooked streaky pork

International Nuclear Information System (INIS)

Guo Shuzhen; Ha Yiming; Zhang Haiwei; Wang Feng; Liu Shuliang

2008-01-01

The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied. The cooked streaky pork were added with 0.02% TeaPolyphenols (TP), rosemary, Tertiary butylhydroquinone (TBHQ), Butylated hydroxytoluene (BHT) and vitamin E separately, then were irradiated with 6 kGy, and stored at 4 degree C. The results showed that antioxidants can reduce the value of TBA, POV value of irradiated cooked streaky pork, and the effects of TBHQ and TP were better, than other antiatidins. (authors)

What's Values Got to Do with It? Thriving among Mexican/Mexican American College Students

Science.gov (United States)

Morgan Consoli, Melissa L.; Llamas, Jasmín; Consoli, Andrés J.

2016-01-01

The authors examined traditional Mexican/Mexican American and perceived U.S. mainstream cultural values as predictors of thriving. One hundred twenty-four (37 men, 87 women) self-identified Mexican/Mexican American college students participated in the study. The traditional Mexican/Mexican American cultural values of family support and religion…

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.

Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées.

Science.gov (United States)

Valenzuela-Melendres, Martin; Peña-Ramos, E Aida; Juneja, Vijay K; Camou, Juan Pedro; Cumplido-Barbeitia, German

2016-07-01

D- and z-values for Listeria monocytogenes were obtained for two Mexican meat entrées: pork meat marinated in tomatillo (green tomato) sauce (PTS) and beef marinated in a red chili sauce (BRCS), with addition of 0, 200, and 800 ppm of grapefruit seed extract (GSE). Meat samples inoculated with L. monocytogenes were packaged in sterile bags, immersed in a water bath, and held at 55, 57.5, 60, and 62.5°C for different periods of time. Depending upon the temperature, D-values at 0 ppm of GSE ranged from 26.19 to 2.03 min in BRCS and 26.41 to 0.8 min in PTS. Adding 800 ppm of GSE to BRCS thermally treated at 55 and 62.5°C significantly decreased inactivation time by 35%. A reduction in time of 25.9, 10.6, and 40.1% at 55, 57.5, and 60°C, respectively, was observed in PTS with 800 ppm of GSE. The z-values of L. monocytogenes were not significantly affected by GSE addition; average z-values were 7.25 and 5.09°C for BRCS and PTS, respectively. Estimated thermal lethality for a 7-D log reduction of L. monocytogenes under commercial-size sous-vide conditions at a reference temperature of 55°C was reached at 78 and 71 min for BRCS without and with 800 ppm of GSE, respectively. For PTS, 7-D reduction was attained at 69 and 61 min without and with addition of 800 ppm of GSE, respectively. Supplementing both Mexican meat entrées (BRCS and PTS) with 800 ppm of GSE rendered L. monocytogenes cells more sensitive to the lethal effect of heat. The results of this study will assist the retail food industry in designing acceptance limits on critical control points pertaining to cooking regimes to effectively eliminate L. monocytogenes in BRCS and PTS sous-vide processed Mexican meat entrées.

Industry sector analysis, Mexico: Electric power production and distribution equipment. Export Trade Information

International Nuclear Information System (INIS)

Wood, J.S.; Miller, R.W.

1988-09-01

The Industry Sector Analyses (I.S.A.) for electric power production and distribution equipment contains statistical and narrative information on projected market demand, end-users, receptivity of Mexican consumers to U.S. products, the competitive situation - Mexican production, total import market, U.S. market position, foreign competition, and competitive factors, and market access - Mexican tariffs, non-tariff barriers, standards, taxes and distribution channels. The I.S.A. provides the United States industry with meaningful information regarding the Mexican market for electric power production and distribution equipment

NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT

Directory of Open Access Journals (Sweden)

Yu. Yu. Zabalueva

2016-01-01

Full Text Available Abstract The article presents the results of the study on nutritional value of the uncooked smoked pork product with the complex brine. It was found that the use of the starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum in an amount of 5% by weight of the raw materials and the aqueous extract of dog-rose hips (Rosa Davurica in an amount of 0.5% by weight of the raw materials, as recipe ingredients of the brine, allows reducing the duration of the drying process by 24 hours and the salting process also by 24 hours.It was found that the product meets the requirements of the standard for this type of products by the content of protein (13.2% and fat (27.8%. The uncooked smoked pork loin, which was made using starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum and the aqueous extract of dog-rose hips, is close to the recommended ratio of PUFAs : MUFAs : SFAs (10:60:30. The authors also noted that the presence of ascorbic acid in the extract led to a significant decrease in the residual amount of sodium nitrite by almost three times in the innovative smoked pork product, which increased its food safety.The results of the study showed that addition of the starter cultures L. brevis and L. fermentum and the extract of dog-rose hips (Rosa Davurica to the brine during salting had a positive effect on the formation of the sensory characteristics of the pork loin: taste, aroma, color and its structural and mechanical properties. The product had the more monolithic, firm texture and rich color. The research on the quantitative detection of viable cells of L. brevis and L. fermentum in the uncooked smoked pork loin «Pikantnaya» was also done in this work. It was found that on the 25th day of storage, the total number of viable cells in the loin was 1*107 CFU/g, which corresponded to the requirements for the probiotic products.

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork.

Science.gov (United States)

Verbeke, W; Van Oeckel, M J; Warnants, N; Viaene, J; Boucqué, C V

1999-10-01

Changes at consumer level, as well as an image decline of the meat sector, resulted in considerable decreases of fresh meat consumption. Consumer orientation is considered as a prerequisite to slow down or reverse the adverse fresh pork consumption evolution. Consumer perception of pork is taken as the starting point of this article. Focus is first on assessing differences between facts related to nutritional value and healthiness aspects of pork and their perception by Belgian meat consumers. Second, possibilities of improving pork characteristics are identified. Pork is perceived worst as compared to beef and poultry on the attributes leanness, healthiness, taste and tenderness. Consumer-oriented response strategies should focus at improving these intrinsic quality characteristics, before other elements like traceability, labelling or marketing can be implemented successfully. The possibilities to improve nutritional value, healthiness and sensory characteristics pertain to selection, pig diet composition, transport, slaughter and post-slaughter circumstances. A successful adoption of consumer orientation urges for co-operation throughout the entire pork production chain. The identified topics are key attention points for adequate production and marketing by the pork sector, as well as for consequent communication by government and public services.

Risk Profile of Hepatitis E Virus from Pigs or Pork in Canada.

Science.gov (United States)

Wilhelm, B; Fazil, A; Rajić, A; Houde, A; McEwen, S A

2017-12-01

The role and importance of pigs and pork as sources of zoonotic hepatitis E virus (HEV) has been debated in Canada and abroad for over 20 years. To further investigate this question, we compiled data to populate a risk profile for HEV in pigs or pork in Canada. We organized the risk profile (RP) using the headings prescribed for a foodborne microbial risk assessment and used research synthesis methods and inputs wherever possible in populating the fields of this RP. A scoping review of potential public health risks of HEV, and two Canadian field surveys sampling finisher pigs, and retail pork chops and pork livers, provided inputs to inform this RP. We calculated summary estimates of prevalence using the Comprehensive Meta-analysis 3 software, employing the method of moments. Overall, we found the incidence of sporadic locally acquired hepatitis E in Canada, compiled from peer-reviewed literature or from diagnosis at the National Microbiology Laboratory to be low relative to other non-endemic countries. In contrast, we found the prevalence of detection of HEV RNA in pigs and retail pork livers, to be comparable to that reported in the USA and Europe. We drafted risk categories (high/medium/low) for acquiring clinical hepatitis E from exposure to pigs or pork in Canada and hypothesize that the proportion of the Canadian population at high risk from either exposure is relatively small. © 2016 Crown copyright.

General overview of the Mexican energy sector

International Nuclear Information System (INIS)

Perez-Jacome, D.

1999-01-01

An overview of Mexico's energy sector was presented, with particular focus on the natural gas and electricity sectors. Mexico ranks fifth in oil production, eighth in proven oil reserves, and fourteenth in natural gas reserves. In 1998, the energy sector generated 3.3 per cent of Mexico's gross domestic product (GDP), and oil accounted for 7.5 per cent of total exports. National production of natural gas has been forecasted to grow at a rate of 5.2 per cent annually over the next 10 years. This will be largely due to the increased demand for natural gas to produce electricity. The Mexican government has also taken initiatives to restructure the Mexican energy sector with particular focus on increasing the competitiveness of the electric power industry. Electricity demand is also expected to grow at a rate of 6 per cent annually over the next six years. The objectives of energy reform are to promote more investment from all sectors in order to strengthen the development of the electric power industry and to provide a reliable, high quality service at competitive prices. 9 figs

Significance of Increasing n-3 PUFA Content in Pork on Human Health.

Science.gov (United States)

Ma, Xianyong; Jiang, Zongyong; Lai, Chaoqiang

2016-01-01

Evidence for the health-promoting effects of food rich in n-3 polyunsaturated fatty acids (n-3 PUFA) is reviewed. Pork is an important meat source for humans. According to a report by the US Department of Agriculture ( http://www.ers.usda.gov/topics ), the pork consumption worldwide in 2011 was about 79.3 million tons, much higher than that of beef (48.2 million tons). Pork also contains high levels of unsaturated fatty acids relative to ruminant meats (Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J. and Wood, J. D. (1996) . Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Sci. 44:443-458). The available literature indicates that the levels of eicosatetraenoic and docosahexaenoic in pork may be increased by fish-derived or linseed products, the extent of which being dependent on the nature of the supplementation. Transgenic pigs and plants show promise with high content of n-3 PUFA and low ratio of n-6/n-3 fatty acids in their tissues. The approaches mentioned for decreasing n-6/n-3 ratios have both advantages and disadvantages. Selected articles are critically reviewed and summarized.

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Directory of Open Access Journals (Sweden)

Zhuang Li KANG

Full Text Available Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G' values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

Training in the Mexican company: a study of job training

Directory of Open Access Journals (Sweden)

Alma Lilia Sapién Aguilar

2014-12-01

Full Text Available The processes of training and instruction in a medium-sized Mexican company are not being understood as an investment that contributes to business success.The aim of this study was to analyze these processes. The methodological approach was exploratory and descriptive with a non-experimental or ex post facto design. The Mexican Business Information System was consulted and 17 medium-sized companies in the industrial sector were randomly chosen. The results indicated that in the median Mexican company decisive actions must be taken in order to achieve that training and instruction are no longer seen as an unnecessary expense. They need to be understood as the best investment one can make in human resources. Therefore, training and instruction must become a part of the work culture of any organization.

Governance Structure Choices in Supply Chain Management Evidence from Spanish and Chinese Pork Chain Cases

OpenAIRE

Ji, Chen

2012-01-01

The author participated in the 6 th EU Framework Project ―Q-pork Chains (FP6-036245-2)‖ from 2007 to 2009. With understanding of work reports from China and other countries, it is found that compared with other countries, China has great problems in pork quality and safety. By comparing the pork chain management between China and Spain, It is found that the difference in governance structure is one of the main differences in pork chain management between Spain and China. In China, spot-...

Going Global: Key Insights from Two Mexican Companies

OpenAIRE

Martha RIVERA; Silvia CACHO-ELIZONDO

2015-01-01

This paper explores how Mexican companies in different industries have achieved international expansion, while at the same time preserving local elements in executing their strategies. For this initial stage of research, the analysis focuses on two companies: a) Grupo Bimbo, the number one company in the bakery industry worldwide and b) KidZania, one of the world’s top indoor family entertainment centers. The research methodology is based on in-depth interviews with CEOs and key executives fr...

Sales determinants of canned pork products: A world-wide study

DEFF Research Database (Denmark)

Jensen, Nick Norman; Grunert, Klaus G.; Baadsgaard, Allan

1994-01-01

, understanding the forces which move a product through its life cycle is important for decisions about when to withdraw from or enter a market, when to transfer a product from one country to another, and also with r to obtaining economies of scale and scope by grouping countries where the life cycle position...... is similar. 2. The main factors affecting sales of a canned pork product on a by-country basis are a) economic and socio-demographic factors: income, employment, importance of agricultural sector, education, household size, ownership of household appliances, urbanisation, age of population, b) cultural...... factors: religion, attitude towards meat, pork, and canned pork, usage of product, c) distrib factors: retail structure, outlet characteristics, possibilities for transporting fresh meat, d) competitive factors: primary and secondary competition, tariffs. 3. Information about these factors...

Nacional Financiera durante la industrialización vía sustitución de importaciones en México Nacional Financiera during the Mexican Industrialization Via Import Substitution

Directory of Open Access Journals (Sweden)

Pablo J López

2012-12-01

Full Text Available El propósito de este trabajo es repasar la historia de Nacional Financiera S. A. como banco de fomento en relación con el sector industrial, entre 1940 y 1982, con el objetivo de comprender sus principales características y sus limitaciones más importantes respecto al proceso de industrialización vía sustitución de importaciones. Para cumplir este objetivo resulta necesario enmarcar la participación de la institución en la lógica del proceso de industrialización y las políticas económicas mexicanas. Por las propias características del objeto de estudio y de la metodología de análisis, es necesario incluir este trabajo entre los debates acerca de los problemas de la sustitución de importaciones en América Latina y, en particular, las discusiones sobre la industrialización mexicana.In Mexico, although Nacional Financiera S. A. was founded in the mid-thirties, it was defined as a development bank in the early forties, with the beginning of the import substitution industrialization process. Therefore, the purpose of this study is to revise the history of the institution and its relation with the industrial sector between 1940 and 1982. In order to do so, we believe it is necessary to take into account the logic of the industrialization process and the Mexican economic policies. Thus, this work aims to be a contribution to the study of the role played by the financial structure in the industrialization process in Mexico. Also, due to the characteristics of the subject of this study and the methodology, this work fits in the discussion about the problems of the import substitution industrialization in Latin America, and in particular the debates on the Mexican industrialization.

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...

PEMEX: The Mexican state petroleum agency

International Nuclear Information System (INIS)

1993-03-01

An overview is presented of the Mexican state petroleum company PEMEX. The Mexican government created PEMEX through the expropriation of the largely foreign-dominated industry. Mexico is the world's fifth largest crude oil producer, and in 1992 PEMEX had proven reserves of 65.5 billion bbl, crude production of 2.668 million bbl/d, gas production of 3.6 billion cubic feet per day, refined product production of 1.57 million bbl/d and 18 million tonnes of petrochemical production per year. A background is presented of Mexico's economy, followed by discussion of PEMEX's market, the best sales prospects for foreign suppliers, a company profile, financial structure, exploration and production, refining, gas and basic petrochemicals, petrochemicals, transportation and distribution, research and development, recent activities, planned future activities, procurement, and market access. Extensive appendices supply relevant contacts and information. 30 tabs

Food Safety Perceptions and Practices among Smallholder Pork Value Chain Actors in Hung Yen Province, Vietnam.

Science.gov (United States)

Dang-Xuan, Sinh; Nguyen-Viet, Hung; Meeyam, Tongkorn; Fries, Reinhard; Nguyen-Thanh, Huong; Pham-Duc, Phuc; Lam, Steven; Grace, Delia; Unger, Fred

2016-09-01

Pork safety is an important public health concern in Vietnam and is a shared responsibility among many actors along the pork value chain. We examined the knowledge, perceptions, and practices regarding food safety, disease, and health risk among selected pork value chain actors (slaughterhouse owners and workers, people living around slaughterhouses, pork sellers, consumers, and veterinary and public health staff) in three districts in Hung Yen Province, Vietnam. We randomly selected 52 pork value chain actors to be surveyed through questionnaires, observation checklists, key informant interviews, and focus group discussions. Most slaughterhouse workers acquired knowledge and experience of food safety through "learning by doing" rather than from training by a veterinary or public health professional. Both slaughterhouse worker and pork seller groups had some accurate perceptions about pig diseases and foodborne diseases; however, misperceptions of risk and, especially, of zoonoses were present. Furthermore, while workers and sellers often use cloths to dry the meat and clean equipment, they did not think this was a risk for meat contamination. Moreover, when sellers wear protective equipment, such as gloves, masks, or hats, consumers perceive that the sellers may have health issues they are trying to conceal and so consumers avoid buying from them. The perceived freshness of pork, along with trust in the seller and in the pork production process, were strong indicators of consumer preference. And yet, pork value chain actors tend to trust their own individual food safety practices more, rather than the practices of other actors along the chain. Veterinary and public health staff emphasized the gap between regulations and food safety practices. Education and training on food safety risks and proper handling are priorities, along with integrated and intensive efforts to improve food safety among pork value chain actors.

The Mexican electric industry under an opening triangle; La industria electrica mexicana bajo un triangulo de apertura

Energy Technology Data Exchange (ETDEWEB)

Suarez Guevara, Sergio [Instituto de Investigaciones Economicas, Universidad Nacional Autonoma de Mexico (UNAM), Mexico, D. F. (Mexico)

1997-12-31

This document analyzes the electric industry in Mexico in its opening phase, which must be qualified as a strategic activity within the present and future becoming of the Mexican economy. The Mexican electric sector was framed within the National Project born out in the country`s Politic Constitution; where the State economic intervention is driven and induced, with its exclusive duty in strategic activities through public enterprises created for that purpose and as a support of Mexico`s economic and social welfare. Within the opening it should be pointed out the participation of the North American Free Trade Agreement (NAFTA), the Energy Program, the Development Program and Restructure of the Energy Sector 1995-2000 [Espanol] En el presente documento se analiza la industria electrica en Mexico en su fase de apertura, la cual debe calificarse como una actividad estrategica dentro del devenir presente y futuro de la economia mexicana. El sector electrico mexicano se enmarco dentro del Proyecto Nacional que nace en la Constitucion Politica del pais; donde se impulsa e induce la intervencion economica del Estado, con su quehacer exclusivo en actividades estrategicas, por medio de empresas publicas creadas para tal fin y en apoyo del bienestar economico y social de Mexico. Dentro de la apertura hay que senalar la participacion que tiene el Tratado de Libre Comercio, el Programa de Energia y el Programa de Desarrollo y Reestructuracion del Sector Energia 1995-2000

Can a label make consumers lose their senses? The case of organic pork

DEFF Research Database (Denmark)

Nielsen, Niels Asger

) no information. Before tasting each sample, consumers rated expected quality. After tasting each sample, consumers rated experienced quality on four dimensions (including taste, tenderness, juiciness, and overall acceptability) as well as willingness to pay. Highly significant differences were found between......Previous research indicates that consumers expect substantially higher eating quality in pork that was produced in organic and free-range systems. Sensory studies and comparisons of objective quality suggest that these expectations are not completely realistic: in most cases, the performance...... of organic and free-range pork is equal to, and in some times even lower than that of conventional pork. However, consumers' expectations may be strong enough to override differences in experienced quality. In an experiment with 185 consumers, each participant tasted eight pork chop samples that varied...

Industry sector analysis, Mexico: Oil and gas field machinery and equipment. Export Trade Information

International Nuclear Information System (INIS)

1990-04-01

The Industry Sector Analyses (I.S.A.) for oil and gas field machinery and equipment contains statistical and narrative information on projected market demand, end-users, receptivity of Mexican consumers to U.S. products, the competitive situation - Mexican production, total import market, U.S. market position, foreign competition, and competitive factors, and market access - Mexican tariffs, non-tariff barriers, standards, taxes and distribution channels. The I.S.A. provides the United States industry with meaningful information regarding the Mexican market for oil and gas field machinery and equipment

Typical Mexican agroindustrial residues as supports for solid-state fermentation

DEFF Research Database (Denmark)

Flores-Maltos, Dulce A.; Mussatto, Solange Ines; Contreras Esquivel, Juan Carlos

2014-01-01

. These biological wastes can be used as support-substrates in Solid-State Fermentation (SSF) to produce industrially relevant metabolites with great economical advantage. In addition, it is an environment friendly method of waste management. In this study were analyzed six different Mexican agro industrial residues...... process. The results provided important knowledge about the characteristics of these materials revealing their potential for use in fermentation processes....

Effect of antioxidants and chitosan on reducing off-odor of irradiated raw pork

International Nuclear Information System (INIS)

Geng Shengrong; Cheng Wei; Lin Ruotai; Zhang Jinmu; Xia Hezhou; Chen Yuxia; Zeng Hanting

2006-01-01

The raw pork was pre-refrigerated and treated with antioxidants chitosan, tee polyphenol and sesamol at different concentration. The kind pork irradiated at 3.0 kGy and stored at 4 degree C ± 1 degree C. The irradiated off-odor was assessed during the storage time. The effects of antoxidant, accession style and accession quantity on reducing off-odor of irradiated pork were tested. Results showed that the optimum treatment was solution accession style, 0.01% concentration of sesamol or tea polyphenol. (authors)

New LASER fluorometric HPLC detection for ortho-tyrosine in gamma-irradiated phenylalanine solution and pork

International Nuclear Information System (INIS)

Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio; Nagasawa, Taeko; Izumi, Keiko; Kitamura, Mayumi

1999-01-01

New analytical procedure for o-tyrosine was studied to investigate effects of gamma irradiation on aqueous phenylalanine solution and pork. The process includes extraction and hydrolysis of protein, derivatization of the free amino acid by fluororeagent, and finally separation and detection by LASER fluorometric HPLC. The detection limit was 25ng. To study how the procedure works, irradiated phenylalanine solution and pork were analyzed. The samples were irradiated at doses up to 10 kGy at room temperature. Three tyrosine isomers were detected in phenylalanine solution, and 2 isomers (o-and p-tyrosine) were found in pork. Dose response was found in the formation of the isomers both in phenylalanine solution and in pork. O-tyrosine peak obtained from irradiated pork was separated from interference successfully. Those findings illustrate the procedure may be applicable to detection of irradiated food. (author)

The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage.

Science.gov (United States)

Jin, Sang-Keun; Choi, Jung-Seok; Jeong, Jin-Yeon; Kim, Gap-Don

2016-09-01

Clove bud is a widely used spice in meat and meat products, and it contains high level of phenolic compounds. The effectiveness of the clove as a spice has not been fully studied at a general level of addition in the meat products. Therefore, in the present study, the antioxidant, antimicrobial, and nitrite scavenging abilities of clove bud powder (CBP) was assessed at spice level (0.1% and 0.2%) in emulsified pork sausage, during 6 weeks of cold storage. CBP had DPPH radical scavenging ability, but CBP addition at 0.1% and 0.2% did not decrease the TBARS value. An antimicrobial effect of CBP was also not observed during the cold storage. However, residual nitrite at storage weeks 4 and 6 was shown to be lower (P 0.05). The positive effect on nitrite scavenging could be expected by the addition of 0.2% CBP as a spice. However, antioxidant and antimicrobial abilities were not observed, as well as improvement in the quality of characteristics, in emulsified pork sausage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Industry sector analysis, Mexico: Annual petroleum report. Export Trade Information

International Nuclear Information System (INIS)

1992-01-01

The comprehensive appraisal of the Mexican Petroleum industry was completed in July 1991. Some of the topics concerning the Mexican petroleum industry covered in the Annual Petroleum Report include: exploration efforts, oil reserves, pipelines, refining, finances, transportation, alternative energy sources, and others. The report also contains lists of petrochemicals produced in Mexico and extensive statistics on oil production and export prices

Modelling the risk of Taenia solium exposure from pork produced in western Kenya.

Science.gov (United States)

Thomas, Lian F; de Glanville, William A; Cook, Elizabeth A J; Bronsvoort, Barend M De C; Handel, Ian; Wamae, Claire N; Kariuki, Samuel; Fèvre, Eric M

2017-02-01

The tapeworm Taenia solium is the parasite responsible for neurocysticercosis, a neglected tropical disease of public health importance, thought to cause approximately 1/3 of epilepsy cases across endemic regions. The consumption of undercooked infected pork perpetuates the parasite's life-cycle through the establishment of adult tapeworm infections in the community. Reducing the risk associated with pork consumption in the developing world is therefore a public health priority. The aim of this study was to estimate the risk of any one pork meal in western Kenya containing a potentially infective T. solium cysticercus at the point of consumption, an aspect of the parasite transmission that has not been estimated before. To estimate this, we used a quantitative food chain risk assessment model built in the @RISK add-on to Microsoft Excel. This model indicates that any one pork meal consumed in western Kenya has a 0.006 (99% Uncertainty Interval (U.I). 0.0002-0.0164) probability of containing at least one viable T. solium cysticercus at the point of consumption and therefore being potentially infectious to humans. This equates to 22,282 (99% U.I. 622-64,134) potentially infective pork meals consumed in the course of one year within Busia District alone. This model indicates a high risk of T. solium infection associated with pork consumption in western Kenya and the work presented here can be built upon to investigate the efficacy of various mitigation strategies for this locality.

Modelling the risk of Taenia solium exposure from pork produced in western Kenya.

Directory of Open Access Journals (Sweden)

Lian F Thomas

2017-02-01

Full Text Available The tapeworm Taenia solium is the parasite responsible for neurocysticercosis, a neglected tropical disease of public health importance, thought to cause approximately 1/3 of epilepsy cases across endemic regions. The consumption of undercooked infected pork perpetuates the parasite's life-cycle through the establishment of adult tapeworm infections in the community. Reducing the risk associated with pork consumption in the developing world is therefore a public health priority. The aim of this study was to estimate the risk of any one pork meal in western Kenya containing a potentially infective T. solium cysticercus at the point of consumption, an aspect of the parasite transmission that has not been estimated before. To estimate this, we used a quantitative food chain risk assessment model built in the @RISK add-on to Microsoft Excel. This model indicates that any one pork meal consumed in western Kenya has a 0.006 (99% Uncertainty Interval (U.I. 0.0002-0.0164 probability of containing at least one viable T. solium cysticercus at the point of consumption and therefore being potentially infectious to humans. This equates to 22,282 (99% U.I. 622-64,134 potentially infective pork meals consumed in the course of one year within Busia District alone. This model indicates a high risk of T. solium infection associated with pork consumption in western Kenya and the work presented here can be built upon to investigate the efficacy of various mitigation strategies for this locality.

Antilisterial effects of ethanolic extracts of some edible Thai plants on refrigerated cooked pork

Directory of Open Access Journals (Sweden)

Siriporn Stonsaovapak

2010-12-01

Full Text Available Listeria monocytogenes is a major foodborne pathogen responsible for the disease listeriosis.Effective methods for reducing L. monocytogenes in foods would reduce the likelihood of foodborneoutbreaks of listeriosis and decrease economic losses to the food industry. Crude ethanolic extracts from 50 edible Thai plants were screened for inhibitory effects on isolated strains and type strains of L.monocytogenes by the well assay technique. Ethanolic extracts of Micromelum minutum, Artocarpus heterophyllus, Piper retrofractum and Cucurbita moschata, which showed listerial growth inhibition,were applied to cooked pork to determine their antimicrobial activities against L. monocytogenes. Pork was cooked to an internal temperature of 85C, allowed to cool to 8C and then treated by surface application with the plant extracts. Low (102 cfu g-1 or high (105 cfu g-1 population of L.monocytogenes were applied and samples were stored at 4C for up to 7 days. M. minutum and A.heterophyllus extracts were most effective in inhibiting the growth of the pathogen. These results suggested that some edible Thai plant extracts might be useful as antimicrobials in cooked, ready-to-eatpork.

A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat.

Science.gov (United States)

Adamczak, Lech; Chmiel, Marta; Florowski, Tomasz; Pietrzak, Dorota; Witkowski, Marcin; Barczak, Tomasz

2015-07-01

The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products. © 2015 Institute of Food Technologists®

S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain.

Science.gov (United States)

Cotes-Torres, Alejandro; Muñoz-Gallego, Pablo A; Cotes-Torres, José Miguel

2012-03-01

This paper explores 2 different probabilistic models explaining willingness to pay premium prices for high-quality cured products from the swine industry. Seven cured pork products (sausage, fuet, ham, loin, shoulder, salami and pepperoni) were studied in 9 food-stores in Valladolid, Spain. Consumers of the products were interviewed (686 completed surveys). It was found by using mixed effect statistical models that the relationship between willingness to pay a premium price and customer satisfaction had nonlinear behavior, following an S-shape with inverted slope which was the first empirical evidence of this type of behavior in meat products in real market conditions. It was also established that the interaction between satisfaction and current expenditure on the product was significant and indispensable for explaining consumers' willingness to pay premium price for cured pork products. Copyright © 2011 Elsevier Ltd. All rights reserved.

Gas chromatographic measurement of the radiolytic products of irradiated pork

International Nuclear Information System (INIS)

Zhou Yingcai; Wang Xiuying; Xu Peishu; Yuan Bihuai

1988-01-01

The radiolytic products of irradiated pork were isolated, analyzed and identified by the techniques of vacuum distillation, GC-MS. The higher boiling point compounds in fat were collected by cold-finger and its lower boiling point compounds were recovered on a short precolumn packed with alumina, and the volatiles of lean pork were collected on a short column packed with TCEP/Chromosovb. Some experimental conditions were studied. 49 compounds were identified. These compounds include hydrocarbons and sulphides etc. (author)

Comparison of different criteria used to categorize technological quality of pork

Directory of Open Access Journals (Sweden)

Henrique Pereira Cazedey

Full Text Available ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle, initial pH (pH45min and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h, objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative, RSE (reddish-pink, soft and exudative, RFN (reddish-pink, firm and non-exudative or DFD (dark, firm and dry quality. Frequency distributions of quality categories differed (P<0.001 among criteria, which resulted in large variations: 3 to 68% PSE; 0 to 73% RSE; 5 to 68% RFN; 0 to 22% DFD; and 0 to 33% unclassified samples. A same sample may be classified into different quality categories according to the criterion utilized, which results in large variations in frequency distributions and also in quality attributes. Therefore, the classification of pork quality depends on the adopted criterion, which indicated the need for international standardization, so that pork quality can be determined efficiently and effectively.

Tundetargad meeskonnad on head suhtekorraldajad / Mare Pork

Index Scriptorium Estoniae

Pork, Mare

2003-01-01

Psühholoogiaprofessor Mare Pork defineerib meeskonna emotsionaalse intelligentsuse mõiste ja kirjeldab kõrge EQ-ga meeskonna tunnuseid. Lisad: Mis arendab meeskonna EQ-d?; Meeskonna emotsionaalne intelligentsus EQ nelja komponendi järgi

78 FR 14909 - Pork Promotion, Research, and Consumer Information Program; Section 610 Review

Science.gov (United States)

2013-03-08

... of an Agricultural Marketing Service (AMS) review of the Pork Promotion, Research, and Consumer... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1230 [Doc. No. AMS-LS-07-0143] Pork Promotion, Research, and Consumer Information Program; Section 610 Review AGENCY: Agricultural...

Sociodemographic factors are associated with dietary patterns in Mexican schoolchildren.

Science.gov (United States)

García-Chávez, Claudia Gabriela; Rodríguez-Ramírez, Sonia; Rivera, Juan A; Monterrubio-Flores, Eric; Tucker, Katherine L

2018-03-01

Childhood obesity has increased rapidly in Mexico, along with changes in the food environment. However, little is known about the dietary patterns (DP) of Mexican children. We aimed to characterize the DP of schoolchildren and to analyse their associations with sociodemographic factors. Cross-sectional analysis. Dietary and sociodemographic information was obtained, including a single 24 h recall, socio-economic status (SES), geographic region, area of residence and ethnicity. DP were defined with cluster analysis (using k-means). Multinomial logistic regression models, adjusted for the survey design, were used to assess associations between DP and sociodemographic variables. 2012 Mexican National Health and Nutrition Survey (ENSANUT-2012). Schoolchildren (n 2751) aged 5-11 years who participated in ENSANUT-2012. Four DP were identified: 'Traditional', 'Industrialized', 'Varied' and 'Modern'. Reported energy intake (mean (sd)) was lowest in the 'Traditional' and highest in the 'Industrialized' DP (7037 (3707) kJ/d (1682 (886) kcal/d) v. 8427 (3753) kJ/d (2014 (897) kcal/d), respectively, P<0·05). Significant differences in fat and fibre intakes were seen across DP. Non-indigenous v. indigenous children were 22·0 times (95 % CI 5·1, 93·6) more likely to have a 'Modern' rather than 'Traditional' DP. Relative likelihood of having an 'Industrialized' rather than 'Traditional' DP was 6·2 (95 % CI 3·9, 9·9) among schoolchildren from high SES v. low SES. Among Mexican schoolchildren, DP were associated with sociodemographic variables. Non-indigenous children were significantly more likely to consume a 'Modern' than a 'Traditional' DP. Children with higher SES were more likely to have an 'Industrialized' pattern. It is necessary to consider dietary characteristics in the different sociodemographic strata when dietary interventions are designed.

Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham.

Science.gov (United States)

Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Lee, Hyun-Joo; Choi, Yang-Il

2014-01-01

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (pham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (pham, compared with the addition of phosphates (pham.

Consumer preferences for pig welfare - Can the market accommodate more than one level of welfare pork?

Science.gov (United States)

Denver, Sigrid; Sandøe, Peter; Christensen, Tove

2017-07-01

The purpose of the present paper is to investigate the market potential of pork labelled to indicate medium and high levels of animal welfare. The paper asks, in particular, whether there is a risk that Danish consumers will abandon high level welfare pork if less expensive products with a medium level of animal welfare became available. The study was based on an online questionnaire with a choice experiment involving 396 Danish respondents. The results indicated that the Danish market could accommodate more than one pork product with a welfare label but the price differential separating medium and high level animal welfare pork will have to be quite narrow. In addition, full willingness-to-pay of consumers who want to buy high level welfare pork cannot be relied upon to incentivise new consumers to buy medium welfare pork. Further, raising brand awareness in the shopping situation and improving consumer's understanding of brand attributes for high level welfare brands were found to be vital. Copyright © 2017 Elsevier Ltd. All rights reserved.

Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites

Directory of Open Access Journals (Sweden)

J. H. Choe

2015-06-01

Full Text Available The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under

A study on the composition of off-odor volatiles in irradiated pork

International Nuclear Information System (INIS)

Lin Ruotai; Geng Shengrong; Zhang Jinmu; Chen Yuxia; Liu Yangmin; Wang Liping; Wang Hong; Xu Ying; Yao Side

2006-01-01

The purpose of this study was to lay a foundation on generation mechanisms and removal method of off-odor of irradiated meat products. Vacuum-package and refrigerated raw pork samples were irradiated with 60 Co γ-rays. Off-odor volatiles from the irradiated pork samples were taken in by a vacuum system and were collected by a cooled vial in liquid nitrogen. At the same time, the source of off-odor generation was investigated. Main compositions of off-odor volatiles of the irradiated pork were analyzed with gas chromatograph mass spectrometry (GC-MS). The results showed that main compositions of the off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, methanethiol and S-methyl thioacetate, and the off-odor volatiles came from sulfide-containing amino acid and thiamin of the irradiated pork. Sulfide-containing compounds increased with the dose in the range of 0-3 kGy, and decreased with the refrigeration time, but changed from different kinds of the package. The non-irradiated samples, however, contained just a little sulfide-containing compounds of dimethyl sulfide and vangardbt. (authors)

Inhibition effect on lipid oxidation of irradiated pork by adding hawthorn flavonoid extract

International Nuclear Information System (INIS)

Wang Xiaoming; Liu Chao; Cao Lei; Li Kexi

2011-01-01

The antioxidant activity of hawthorn flavonoid extract and its inhibition effect on irradiated pork lipid oxidant were investigated. The results showed that hawthorn flavonoids had efficient scavenging effect on DPPH free radicals (DPPH ·), and the scavenging rate reached 56% while 2 ml of 0.035 mg/ml hawthorn flavonoid extract was added. Hawthorn flavonoid extract can inhibition the lipid oxidation of irradiated pork effectively and it showed a stronger inhibition ability while the hawthorn flavonoid extract were used together with Vc. It is concluded that can decrease the lipid oxidation of pork, hawthorn flavonoid extract is a remarkable natural antioxidant. (authors)

76 FR 45769 - Notice of Request for Extension of Approval of an Information Collection; Pork and Poultry...

Science.gov (United States)

2011-08-01

...] Notice of Request for Extension of Approval of an Information Collection; Pork and Poultry Products From... regulations for pork and poultry products from Mexico transiting the United States. DATES: We will consider... information on pork and poultry products from Mexico transiting the United States, contact Dr. Lynette...

Effect of low dose irradiation of pork loins on the microflora, sensory characteristics and fat stability

International Nuclear Information System (INIS)

Mattison, M.L.; Kraft, A.A.; Olson, D.G.; Walker, H.W.; Rust, R.E.; James, D.B.

1986-01-01

The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4 0 C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values

Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage.

Science.gov (United States)

Yang, Chao; Qi, Yan; Zheng, Jiayi; Fan, X U; Liang, Peixin; Song, Cunjiang

2018-04-01

Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ε-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacterial growth was determined by culture-dependent and culture-independent analyses. Data indicated that all the preservatives were able to inhibit bacterial growth and extend the shelf life of pork. High-throughput sequencing of 16S ribosome cDNA indicated that Pseudomonas was inhibited under vacuum conditions, whereas facultative anaerobes ( Acinetobacter, Photobacterium, Brochothrix, and Myroides) were the most active genera in the spoiled pork. Photobacterium was further inhibited by each preservative. The inhibition of Acinetobacter, Photobacterium, and Myroides could be responsible for the extended shelf life of vacuum-packaged pork; they were effectively inhibited by KA, which also induced the longest shelf life. Moreover, 19 types of volatile organic compounds were detected. 3-Methylbutanol, 3-methylbutanol acetate, 2-butanone, toluene, benzeneacetaldehyde, dimethyl trisulfide, and acetoin were associated with spoilage. Furthermore, KA is a potential preservative in raw pork; because no phenol was detectable within 35 days, excessive intake of phenol induced by preservatives was avoided.

Floating Marine Debris in waters of the Mexican Central Pacific.

Science.gov (United States)

Díaz-Torres, Evelyn R; Ortega-Ortiz, Christian D; Silva-Iñiguez, Lidia; Nene-Preciado, Alejandro; Orozco, Ernesto Torres

2017-02-15

The presence of marine debris has been reported recently in several oceans basins; there is very little information available for Mexican Pacific coasts, however. This research examined the composition, possible sources, distribution, and density of Floating Marine Debris (FMD) during nine research surveys conducted during 2010-2012 in the Mexican Central Pacific (MCP). Of 1820 floating objects recorded, 80% were plastic items. Sources of FMD were determined using key objects, which indicated that the most were related to the presence of the industrial harbor and of a growing fishing industry in the study area. Densities were relatively high, ranging from 40 to 2440objects/km 2 ; the highest densities were recorded in autumn. FMD were distributed near coastal regions, mainly in Jalisco, influenced by river outflow and surface currents. Our results seem to follow worldwide trends and highlight the need for further studies on potential ecological impacts within coastal waters of the MCP. Copyright © 2016 Elsevier Ltd. All rights reserved.

Consumers' expected quality and intention to purchase high quality pork meat.

Science.gov (United States)

Papanagiotou, P; Tzimitra-Kalogianni, I; Melfou, K

2013-03-01

Expected quality is believed to be one of the most important factors that influence consumers' intention to purchase food. The present study seeks to explore the concept of pork meat expected quality and compare it with self-stated consumer intention to purchase pork meat. The aim is attempted by means of a field research conducted in Greece, following a conjoint analytic procedure. Results show that quality expectations comply with intention to buy pork, in many aspects. However, several differences have been identified. More specifically, country of origin and marbling appear to be more important for respondents' purchase decisions than they are for their quality evaluations, while the opposite appears to be true for price. Finally, socio-demographic factors such as gender, level of education, place of purchase and consumption habits seem to influence perceptions. Copyright © 2012 Elsevier Ltd. All rights reserved.

Consumer preferences for pig welfare - can the market accommodate more than one level of welfare pork?

DEFF Research Database (Denmark)

Denver, Sigrid; Sandøe, Peter; Christensen, Tove

2017-01-01

and high level animal welfare pork will have to be quite narrow. In addition, full willingness-to-pay of consumers who want to buy high level welfare pork cannot be relied upon to incentivise new consumers to buy medium welfare pork. Further, raising brand awareness in the shopping situation and improving...... consumer's understanding of brand attributes for high level welfare brands were found to be vital....

Consumer preferences for pork supply chain attributes

NARCIS (Netherlands)

Meuwissen, M.P.M.; Lans, van der I.A.; Huirne, R.B.M.

2007-01-01

Based on an extensive customized conjoint analysis with 24 attributes of pork production, covering issues from feed to fork, we identified six consumer segments: ecologists (17%), tradition-minded consumers (17%), animal friends (16%), health-concerned consumers (18%), economists (12%) and

The Comparison Analysis of the Main Chemical Composition Parameters of Wild Boar Meat and Pork

Directory of Open Access Journals (Sweden)

Erika Bodnárné Skobrák

2011-05-01

Full Text Available The chemical composition of wild boar meat from wild boar parks with various habitats and different feeding facilities was analysed. Samples were collected from m. serratus anterior – during the winter hunting period. The protein, the total fat, the saturated and unsaturated fatty acid content were measured and also and those elements which have great importance on human alimentation. The results were compared with other author’s data of the same parameters of pork. The aim of the study was to compare the effect of different feeding systems on the ingredients of wild boar meat, and the accidental analogy with the ingredients of pork. There was no difference in protein content. The value of miristic acid (C14:0 in the samples of extensively and intensively fed group was more favourable than that of pork. Pork contains more MUFA (palmitoleic acid – C16:1. The semi-intensively fed wild boar’s meat and pork contained linoleic acid (C18:3 n3 almost on the same level. The greatest difference was detected in the level of arachidonic acid (C20:4 n6. The samples from all wild boar groups contained more of this fatty acid than it was published about domestic pigs. Out of the microelements, the iodine and zinc had higher value in wild boar meat than in pork.

LCA of pork products & evaluation of alternative super-chilling techniques

DEFF Research Database (Denmark)

Bonou, Alexandra; Birkved, Morten

after cooling technologies, which affect the products’ shelf life: The purpose is to identify the technology leading to least environmental impacts in a life cycle perspective; also to facilitate a benchmarking of these technologies relative to existing after-cooling approaches i.e. freezing.......This LCA study has two aims: 1) The environmental assessment of Danish pork products (Danish Landrace breed): The purpose is to put the pork production system into perspective and to identify the relative contribution of different life cycle stages; 2) The comparative assessment of alternative...

Subprimal purchasing and merchandising decisions for pork: relationship to retail yield and fabrication time.

Science.gov (United States)

Lorenzen, C L; Griffin, D B; Dockerty, T R; Walter, J P; Johnson, H K; Savell, J W

1996-01-01

Boxed pork was obtained to represent four different purchase specifications (different anatomical separation locations and[or] external fat trim levels) common in the pork industry to conduct a study of retail yields and labor requirements. Bone-in loins (n = 180), boneless loins (n = 94), and Boston butts (n = 148) were assigned randomly to fabrication styles within subprimals. When comparing cutting styles within subprimals, it was evident that cutting style affected percentage of retail yield and cutting time. When more bone-in cuts were prepared from bone-in loin subprimals, retail yields ranged from 92.80 +/- .61 to 95.28 +/- .45%, and processing times ranged from 222.57 +/- 10.13 to 318.99 +/- 7.85 s, from the four suppliers. When more boneless cuts were prepared from bone-in loin subprimals, retail yields ranged from 71.12 +/- 1.10 to 77.92 +/- .77% and processing times ranged from 453.49 +/- 8.95 to 631.09 +/- 15.04 s from the different loins. Comparing boneless to bone-in cuts from bone-in loins resulted in lower yields and required greater processing times. Significant variations in yields and times were found within cutting styles. These differences seemed to have been the result of variation in supplier fat trim level and anatomical separation (primarily scribe length).

Unauthorized Mexican workers in the 1990 Los Angeles County labour force.

Science.gov (United States)

Marcelli, E A; Heer, D M

1997-01-01

"By analysing how unauthorized Mexicans compare with seven other ethno-racial groups in Los Angeles County, separately and collectively, by educational attainment and time spent in the U.S., we find that unauthorized Mexicans had relatively fewer years of formal education (either in the U.S. or in Mexico) and had been in the U.S. a relatively fewer number of years than in-migrants of other ethno-racial backgrounds in 1990. These findings are then used as proxies to compare the human capital endowments of different ethno-racial groups. We next estimate the number of unauthorized Mexicans by occupation, industry and class of worker, and compare these distributions with the total labour force and with the other ethno-racial groups in Los Angeles County.... Results show that amounts of human capital are positively related to the kinds of occupations filled." (SUMMARY IN FRE AND SPA) excerpt

Development of a Rapid Immunodiagnostic Test for Pork Components in Raw Beef and Chicken Meats: a Preliminary Study

Directory of Open Access Journals (Sweden)

S. N. Depamede

2011-08-01

Full Text Available A rapid immunodiagnostic test that provides visual evidence of the presence of pork components in raw beef and chicken meats was developed. Colloidal gold was prepared and conjugated with anti-Swine IgG polyclonal antibody. Immunochromatographic test strips were produced, and then were used to test laboratory adulterated raw meat samples. The samples consisted adulteration meat, immunodiagnostic, pork, rapid test of pork-in-beef, or pork-in-chicken at 1/0; 1/100; 1/1,000; 1/5,000; 1/10,000 (w/w adulteration levels that were extracted in phosphate-buffered saline. Raw beef and chicken meats without pork were included as controls. Analysis was completed in 10 min. Detection limit was 1/5,000 (w/w, although 1/10,000 was also observed. This immunodiagnostic tests can be conveniently applied to detect low levels of pork components in raw beef and chicken meat products. For the commercial purposes, further studies need to be carried out.

Juhid otsustavad saatuste üle / Mare Pork

Index Scriptorium Estoniae

Pork, Mare

2001-01-01

Ilmunud ka: Spekter, nr. 1, 2002, lk. 25-26. Psühholoogiaprofessor ja juhtimiskonsultant Mare Pork sellest, et tunded mõjutavad juhte rohkem, kui nad seda tajuvad ning, et juhid mõjutavad omakorda inimsaatusi. Erinevatest meetoditest juhtide hindamiseks, 360o tagasiside meetod

Economic modelling of pork production-marketing chains

NARCIS (Netherlands)

Ouden, den M.

1996-01-01

The research described in this thesis was focused on the development of economic simulation and optimization computer models to support decision making with respect to pork production- marketing chains. The models include three production stages: pig farrowing, pig fattening and pig slaughtering

Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

Directory of Open Access Journals (Sweden)

M.C. Utrilla

2015-12-01

Full Text Available Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were evaluated by quantitative descriptive sensory analysis and consumer testing. Descriptive sensory analysis revealed significant differences for most of the attributes studied. The replacement of 35% or more of pork meat by olive oil, prompted a decrease in odour intensity, spicy odour, hardness and an increase of fat mouthfeel, together with the olive oil perception. By contrast, the replacement of 25% of pork meat by olive oil yielded a salchichon not greatly different to the control. Consumers accepted all assays, but preferred those in which no more than 25% of the pork meat was replaced by olive oil. From a sensory standpoint, therefore, it is recommended that the replacement of pork meat by olive oil in this product should not exceed 25%.

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...

Effect of organic and conventional rearing system on the mineral content of pork.

Science.gov (United States)

Zhao, Yan; Wang, Donghua; Yang, Shuming

2016-08-01

Dietary composition and rearing regime largely determine the trace elemental composition of pigs, and consequently their concentration in animal products. The present study evaluates thirteen macro- and trace element concentrations in pork from organic and conventional farms. Conventional pigs were given a commercial feed with added minerals; organic pigs were given a feed based on organic feedstuffs. The content of macro-elements (Na, K, Mg and Ca) and some trace elements (Ni, Fe, Zn and Sr) in organic and conventional meat samples showed no significant differences (P>0.05). Several trace element concentrations in organic pork were significantly higher (Ppork: Cr (808 and 500μg/kg in organic and conventional pork, respectively), Mn (695 and 473μg/kg) and Cu (1.80 and 1.49mg/kg). The results showed considerable differences in mineral content between samples from pigs reared in organic and conventional systems. Our results also indicate that authentication of organic pork can be realized by applying multivariate chemometric methods such as discriminant analysis to this multi-element data. Copyright © 2016 Elsevier Ltd. All rights reserved.

The Free Trade Agreement and the Mexican health sector.

Science.gov (United States)

Laurell, A C; Ortega, M E

1992-01-01

This article presents a discussion of the probable implications for the Mexican health sector of the Free Trade Agreement (FTA) between the United States, Canada, and Mexico. The authors argue that the FTA should be seen as part of neoliberal policies adopted by the Mexican government in 1983 that are based on large-scale privatization and deregulation of labor relations. In this general context the health sector, which traditionally has been dominated by public institutions, is undergoing a deep restructuring. The main trends are the decapitalization of the public sector and a selective process of privatization that tends to constitute the private health sector in a field of capital accumulation. The FTA is likely to force a change in Mexican health legislation, which includes health services in the public social security system and recognizes the right to health, and to accelerate selective privatization. The U.S. insurance industry and hospital corporations are interested in promoting these changes in order to gain access to the Mexican market, estimated at 20 to 25 million persons. This would lead to further deterioration of the public institutions, increasing inequalities in health and strengthening the private sector. The historical trend toward the integration of a National Health Service in Mexico would be interrupted in favor of formation of a dual private-public system.

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.

[Isolation of Campylobacter jejuni ATCC 29428 from inoculated fried pork meat and roasted chicken].

Science.gov (United States)

Castillo-Martínez, M L; Sánchez-Sánchez, S; Rodríguez-Montaño, R; Quiñones-Ramírez, E I; Lugo de la Fuente, G; Vázquez-Salinas, C

1993-01-01

The human gastroenteritis caused by Campylobacter jejuni in some industrialized countries is higher than gastroenteritis produced by Salmonella and Shigella. This has induced the development of techniques to demonstrate the presence of the microorganism in different foods using some culture media combinations. There is not a method to isolate C. jejuni from roasted chicken and fried pork meat, which are popular foods in México. The sensitivity of two culture media combinations was compared: Rama broth (RB)-Rama agar (RA) and Preston broth (PB)-Skirrow agar (SA) to isolate C. jejuni from these foods. The RB-RA combination demonstrated to be the best one to isolate C. jejuni.

An explorative study on pork loin recognition

DEFF Research Database (Denmark)

Larsen, Anders Boesen Lindbo; Hviid, Marchen Sonja; Larsen, Rasmus

2013-01-01

Bag-of-words (BoW) image description has shown good performance for a large variety of image recognition scenarios. We investigate approaches to alleviating a standard BoW image description pipeline representations for the specific task of recognizing pork loins. Specifically, we extend the Bo...

9 CFR 319.141 - Fresh pork sausage.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh pork sausage. 319.141 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

9 CFR 319.160 - Smoked pork sausage.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Smoked pork sausage. 319.160 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Uncooked, Smoked Sausage...

Influence of thermal effect on sugars composition of Mexican Agave syrup

NARCIS (Netherlands)

Muniz-Marquez, D.B.; Contreras, J.C.; Rodriguez, R.; Mussatto, S.I.; Wong-Paz, J.E.; Teixeira, J.A.; Aguilar, C.N.

2015-01-01

Agave syrup is a fermentable by-product from the Agave industry that is used for pulque production, a typical Mexican fermented beverage. However, to date, the information available on its physicochemical composition is scarce, with this study being one of the first contributions on the subject.

Mexican Parenting Questionnaire (MPQ)

Science.gov (United States)

Halgunseth, Linda C.; Ispa, Jean M.

2012-01-01

The present study was conducted in four phases and constructed a self-report parenting instrument for use with Mexican immigrant mothers of children aged 6 to 10. The 14-item measure was based on semistructured qualitative interviews with Mexican immigrant mothers (N = 10), was refined by a focus group of Mexican immigrant mothers (N = 5), and was…

Identification of pork contamination in meatball using genetic marker mitochondrial DNA cytochrome b gene by duplex-PCR

Science.gov (United States)

Novianty, E.; Kartikasari, L. R.; Lee, J. H.; Cahyadi, M.

2017-04-01

Meat based food products have a big opportunity to mix and adulterated with other meats. Muslim communities are prohibited to consume pork-containing product or other pig derivatives in food. Therefore, the high sensitivity, fast, cheap and accurate approach is needed to detect pig contamination in raw meat and meat-processed product such as meatball. The aim of this study was to identify pork contamination in meatball using genetic marker of mitochondrial DNA cytochrome b gene by duplex-PCR. Samples were prepared and designed by following the proportions 0, 1, 5, 10, 25% of pork in meatballs, respectively. The DNA genome was extracted from meatballs and polymerase chain reaction (PCR) was performed using species specific primer to isolate mt-DNA cytochrome b gene. The results showed that the DNA genome was successfully isolated from pork, beef, and contaminated meatballs. Furthermore, 2% agarose gels was able to visualize of duplex-PCR to identify pork contamination in meatballs up to very small proportion (1%). It can be concluded that duplex-PCR of mt-DNA cytochrome b gene was very sensitive to identify pork contamination in meatball with the presence of specific 398 bp DNA band.

Conversion of sulfur compounds and microbial community in anaerobic treatment of fish and pork waste.

Science.gov (United States)

He, Ruo; Yao, Xing-Zhi; Chen, Min; Ma, Ruo-Chan; Li, Hua-Jun; Wang, Chen; Ding, Shen-Hua

2018-04-07

Volatile sulfur compounds (VSCs) are not only the main source of malodor in anaerobic treatment of organic waste, but also pose a threat to human health. In this study, VSCs production and microbial community was investigated during the anaerobic degradation of fish and pork waste. The results showed that after the operation of 245 days, 94.5% and 76.2% of sulfur compounds in the fish and pork waste was converted into VSCs. Among the detected VSCs including H 2 S, carbon disulfide, methanethiol, ethanethiol, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, methanethiol was the major component with the maximum concentration of 4.54% and 3.28% in the fish and pork waste, respectively. The conversion of sulfur compounds including total sulfur, SO 4 2- -S, S 2- , methionine and cysteine followed the first-order kinetics. Miseq sequencing analysis showed that Acinetobacter, Clostridium, Proteus, Thiobacillus, Hyphomicrobium and Pseudomonas were the main known sulfur-metabolizing microorganisms in the fish and pork waste. The C/N value had most significant influence on the microbial community in the fish and pork waste. A main conversion of sulfur compounds with CH 3 SH as the key intermediate was firstly hypothesized during the anaerobic degradation of fish and pork waste. These findings are helpful to understand the conversion of sulfur compounds and to develop techniques to control ordor pollution in the anaerobic treatment of organic waste. Copyright © 2018. Published by Elsevier Ltd.

Mexican Society of Bioelectromagnetism

International Nuclear Information System (INIS)

Canedo, Luis

2008-01-01

In July 2007 physicians, biologists and physicists that have collaborated in previous meetings of the medical branch of the Mexican Physical Society constituted the Mexican Society of Bioelectromagnetism with the purpose of promote scientific study of the interaction of electromagnetic energy (at frequencies ranging from zero Hertz through those of visible light) and acoustic energy with biological systems. A second goal was to increase the contribution of medical and biological professionals in the meetings of the medical branch of the Mexican Physical Society. The following paragraphs summarize some objectives of the Mexican Society of Bioelectromagnetism for the next two years

Short-term feeding strategies and pork quality

NARCIS (Netherlands)

Geesink, G.H.; Buren, van R.G.C.; Savenije, B.; Verstegen, M.W.A.; Ducro, B.J.; Palen, van der J.G.P.; Hemke, G.

2004-01-01

Two experiments were done to determine whether short-term supplementation (5 days pre-slaughter) with magnesium acetate, or a combination of magnesium acetate, tryptophan, vitamin E and vitamin C would improve pork quality. In the first experiment the pigs (Pietrain x Yorkshire, n = 96) were fed a

Measurement of Multiple Vitamin K Forms in Processed and Fresh-Cut Pork Products in the U.S. Food Supply.

Science.gov (United States)

Fu, Xueyan; Shen, Xiaohua; Finnan, Emily G; Haytowitz, David B; Booth, Sarah L

2016-06-08

Vitamin K food composition data have historically been limited to plant-based phylloquinone (vitamin K1). The purpose of this study was to expand analysis of vitamin K to animal products and to measure phylloquinone and 10 forms of menaquinones (vitamin K2) in processed and fresh-cut pork products. Nationally representative samples of processed pork products (n = 28) were obtained through USDA's National Food and Nutrition Analysis Program, and fresh pork (six cuts; n = 5 per cut) and bacon (n = 4) were purchased from local retail outlets. All samples were analyzed by high-performance liquid chromatography (phylloquinone and menaquinone-4) and atmospheric-pressure chemical ionization-liquid chromatography-mass spectrometry (menaquinone-5 to menaquinone-13). Although low in phylloquinone (processed pork products and fresh pork cuts contained menaquinone-4, menaquinone-10, and menaquinone-11 (range: [35.1 ± 11.0]-[534 ± 89.0] μg of menaquinones per 100 g). The total menaquinone contents of processed pork products were correlated with fat contents (r = 0.935). In summary, processed and fresh-cut pork products are a rich dietary source of menaquinones that are currently unaccounted for in assessment of vitamin K in the food supply.

GLAMUR case-study report: The comparison of three Dutch pork cases (Tasks 3.5)

NARCIS (Netherlands)

Oostindië, H.A.; Horlings, L.G.; Broekhuizen, van R.E.; Hees, E.

2015-01-01

This report presents the case study results of local-global pork chain performances in The Netherlands. As part of Work Package 3, this case study was carried out in cooperation with our Italian GLAMUR partner. The Dutch pork production sector came up after World War 2 and developed into a highly

Effects of Irradiation on bacterial atp luminous intensity of cooled pork and chicken

International Nuclear Information System (INIS)

Ju Hua

2010-01-01

The effect of irradiation on cooled pork and chicken was detected with ATP luminous intensity method. The influences of other factors to ATP luminous intensity were also discussed. There was positive correlation between ATP standard concentration and ATP luminous intensity, and negative correlation between irradiation dosage and ATP luminous intensity. The trend of ATP luminous intensity of cooled pork and chicken after irradiation was inverse S, and the maximum ATP luminous intensity appeared at 6.0 kGy, and minimum at 4.0 and 8.0 kGy. Sterilized water and sterilized pork had no interference to ATP luminous intensity of the samples. There was significant positive correlation between E. coli 10003 concentration and ATP luminous intensity, the coefficient correlation was 0.9437. (authors)

Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.

Science.gov (United States)

Goran, Gheorghe Valentin; Tudoreanu, Liliana; Rotaru, Elena; Crivineanu, Victor

2016-08-01

This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments. Copyright © 2016 Elsevier Ltd. All rights reserved.

The transfer and growth of Salmonella modelled during pork processing and applied to a risk assessment for the catering sector

DEFF Research Database (Denmark)

Møller, Cleide

Salmonellosis is an important cause of foodborne human gastroenteritis in most European countries, and pork contributes significantly to the disease burden caused by Salmonella infections. A traditional, and very popular, pork product in Denmark is fried meatballs. Danish meatballs are typically...... made with ground pork as the main ingredient. They are consumed as a component in hot meals but are also widely used as filling in cold sandwiches. Because of their popularity, pork meatballs are often part of the product range in Danish catering settings. As illustrated by the fact that 55 of 77...... Microbiological Risk Assessment (QMRA), following the Codex Alimentarius Principles and using the modular process risk model (MPRM) methodology, was used as the tool to investigate the fate of Salmonella during processing of pork meatballs from the reception of whole pork cuttings, through processing, until...

Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork

DEFF Research Database (Denmark)

Nieminen, Timo T.; Dalgaard, Paw; Björkroth, Johanna

2016-01-01

Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4°C. Of the 48 volatile compounds...

Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle

DEFF Research Database (Denmark)

Morrison, E.H.; Bremner, Allan; Purslow, P.P.

2000-01-01

The cytoskeletal proteins actin, nebulin, spectrin, desmin, vinculin and talin were labelled immunohistochemically in sections of muscle from commercially available pigs and cod (Gadus morhua) taken pre-rigor and from samples stored for several days. Actin, nebulin and spectrin gave similar...... labelling patterns in both pork and cod muscle which remained the same in stored samples. Desmin was intensely labelled at the cell boundaries and within the body of the cells in both pork and cod in the initial and the stored samples. Vinculin was readily labelled in pork muscle but showed only diffuse...... labelling in fish. Labelling for talin in pork muscle was intense at the sarcolemma but was not present in samples stored for 4 days. In contrast, the label for talin was concentrated at the myotendinous junction of the cod muscle throughout the storage period. These are the first reports of the detection...

Oxidative deterioration of pork during superchilling storage

DEFF Research Database (Denmark)

Pomponio, Luigi; Ruiz Carrascal, Jorge

2017-01-01

BACKGROUND: In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored...

Analysis of terahertz dielectric properties of pork tissue

Science.gov (United States)

Huang, Yuqing; Xie, Qiaoling; Sun, Ping

2017-10-01

Seeing that about 70% component of fresh biological tissues is water, many scientists try to use water models to describe the dielectric properties of biological tissues. The classical water dielectric models are Debye model, Double Debye model and Cole-Cole model. This work aims to determine a suitable model by comparing three models above with experimental data. These models are applied to fresh pork tissue. By means of least square method, the parameters of different models are fitted with the experimental data. Comparing different models on both dielectric function, the Cole-Cole model is verified the best to describe the experiments of pork tissue. The correction factor α of the Cole-Cole model is an important modification for biological tissues. So Cole-Cole model is supposed to be a priority selection to describe the dielectric properties for biological tissues in the terahertz range.

Identification of irradiated refrigerated pork with the DNA comet assay

Energy Technology Data Exchange (ETDEWEB)

Araujo, M.M. E-mail: villavic@net.ipen.br; Marin-Huachaca, N.S.; Mancini-Filho, J. E-mail: jmancini@usp.br; Delincee, H.; Villavicencio, A.L.C.H. E-mail: henry.delincee@bfe.uni-karlsruhe.de

2004-10-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells ('Comet Assay') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a {sup 60}Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sao Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5 kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6 deg. C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA 'Comet Assay'. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Identification of irradiated refrigerated pork with the DNA comet assay

Science.gov (United States)

Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.; Villavicencio, A. L. C. H.

2004-09-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells (``Comet Assay'') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a 60Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sa~o Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6°C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA ``Comet Assay''. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

Science.gov (United States)

Fang, Zhongxiang; Lin, Daniel; Warner, Robyn Dorothy; Ha, Minh

2018-09-15

Fresh meat safety and quality is a major concern of consumers in the current food market. The objective of this research was to investigate a newly developed gallic acid/chitosan edible coating on the preservation of fresh pork quality in modified atmosphere package (MAP) stored at 4 °C. The pork loins were coated with 2% chitosan (CHI), 0.2% gallic acid in 2% chitosan (CHI/0.2G), or 0.4% gallic acid in 2% chitosan (CHI/0.4G). Results showed that the antimicrobial activity of the chitosan coating was increased with the incorporation of gallic acid. The CHI/0.2G and CHI/0.4G pork loins also had lower lipid oxidation and myoglobin oxidation. However, the CHI/0.4G sample exhibited a pro-protein oxidation effect, suggesting an optimal concentration of gallic acid should be incorporated. This research provides a practical method in application of gallic acid/chitosan coatings on preservation of fresh pork to improve the safety and quality in MAP environment. Copyright © 2018 Elsevier Ltd. All rights reserved.

Attachment of Salmonella spp. to pork meat

DEFF Research Database (Denmark)

Hansen, Trine; Riber, Leise; Löfström, Charlotta

2011-01-01

Five strains of Salmonella, one wildtype and four knock-out mutants (the prg, flhDC, yhjH and fliC genes) were investigated based on their probability to attach and subsequently detach from a surface of pork fillet. The attachment followed by detachment was measured and modelled for two different...

Trajectories of Mexican American and mainstream cultural values among Mexican American adolescents.

Science.gov (United States)

Knight, George P; Basilio, Camille D; Cham, Heining; Gonzales, Nancy A; Liu, Yu; Umaña-Taylor, Adriana J

2014-12-01

Mexican Americans are one of the largest and fastest growing ethnic groups in the United States, yet we have limited knowledge regarding changes (i.e., developmental trajectories) in cultural orientation based upon their exposure to the Mexican American and mainstream cultures. We examined the parallel trajectories of Mexican American and mainstream cultural values in a sample of 749 Mexican American adolescents (49 % female) across assessments during the fifth grade (approximately 11 years of age), the seventh grade (approximately 13 years of age) and the tenth grade (approximately 16 years of age). We expected that these values would change over this developmental period and this longitudinal approach is more appropriate than the often used median split classification to identify distinct types of acculturation. We found four distinct acculturation trajectory groups: two trajectory groups that were increasing slightly with age in the endorsement of mainstream cultural values, one of which was relatively stable in Mexican American cultural values while the other was declining in their endorsement of these values; and two trajectory groups that were declining substantially with age in their endorsement of mainstream cultural values, one of which was also declining in Mexican American cultural values and the other which was stable in these values. These four trajectory groups differed in expected ways on a number of theoretically related cultural variables, but were not highly consistent with the median split classifications. The findings highlight the need to utilize longitudinal data to examine the developmental changes of Mexican American individual's adaptation to the ethnic and mainstream culture in order to understand more fully the processes of acculturation and enculturation.

International preferences for pork appearance: I. Consumer choices

NARCIS (Netherlands)

Ngapo, T.M.; Martin, J.F.; Dransfield, E.

2007-01-01

Using the same digital photographs of pork chops varying systematically in fat cover, colour, marbling and drip, 12,590 consumers from 23 countries each selected their preferred chop. Preferences differed considerably between individuals, between groups and between countries when comparing

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.

Science.gov (United States)

Bolton, D J; Pearce, R A; Sheridan, J J; Blair, I S; McDowell, D A; Harrington, D

2002-01-01

The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system. This study estimated bacterial numbers (total viable counts) and the incidence of Salmonella at three surface locations (ham, belly and neck) on 60 animals/carcasses processed through a small commercial pork abattoir (80 pigs d(-1)). Significant reductions (P HACCP in pork slaughter plants. This research will provide a sound scientific basis on which to develop and implement effective HACCP in pork abattoirs.

An air quality emission inventory of offshore operations for the exploration and production of petroleum by the Mexican oil industry

Science.gov (United States)

Villasenor, R.; Magdaleno, M.; Quintanar, A.; Gallardo, J. C.; López, M. T.; Jurado, R.; Miranda, A.; Aguilar, M.; Melgarejo, L. A.; Palmerín, E.; Vallejo, C. J.; Barchet, W. R.

An air quality screening study was performed to assess the impacts of emissions from the offshore operations of the oil and gas exploration and production by Mexican industry in the Campeche Sound, which includes the states of Tabasco and Campeche in southeast Mexico. The major goal of this study was the compilation of an emission inventory (EI) for elevated, boom and ground level flares, processes, internal combustion engines and fugitive emissions. This inventory is so far the most comprehensive emission register that has ever been developed for the Mexican petroleum industry in this area. The EI considered 174 offshore platforms, the compression station at Atasta, and the Maritime Ports at Dos Bocas and Cayo Arcas. The offshore facilities identified as potential emitters in the area were the following: (1) trans-shipment stations, (2) a maritime floating port terminal, (3) drilling platforms, (4) crude oil recovering platforms, (5) crude oil production platforms, (6) linking platforms, (7) water injection platforms, (8) pumping platforms, (9) shelter platforms, (10) telecommunication platforms, (11) crude oil measurement platforms, and (12) flaring platforms. Crude oil storage tanks, helicopters and marine ship tankers were also considered to have an EI accurate enough for air quality regulations and mesoscale modeling of atmospheric pollutants. Historical ambient data measure at two onshore petroleum facilities were analyzed to measure air quality impacts on nearby inhabited coastal areas, and a source-receptor relationship for flares at the Ixtoc marine complex was performed to investigate health-based standards for offshore workers. A preliminary air quality model simulation was performed to observe the transport and dispersion patterns of SO 2, which is the main pollutant emitted from the offshore platforms. The meteorological wind and temperature fields were generated with CALMET, a diagnostic meteorological model that used surface observations and upper

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

OpenAIRE

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

2014-01-01

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

Effect of electron beam irradiation on quality of fresh chilled pork

International Nuclear Information System (INIS)

Shang Yibin; Gao Meixu; Li Shurong; Pei Ying; Wang Zhidong

2013-01-01

The effects of electron beam irradiation on nutrient quality, lipid oxidation and sensory quality of fresh chilled pork were investigated. Fresh chilled pork whose fat to muscle ratio was 1 : 6 was grounded and packaged, and then irradiated at doses of 0, 2.0, 3.8, 6.2, 8.3 and 10.5 kGy. The contents of fat andprotein, chromaticity, sensory characteristics, lipid oxidation index of TBARS value, POV, diene value of irradiated and unirradiated samples were measured. The results showed that there were no significant differences (5% level) in content of proteinand fat between irradiated and control samples, but irradiation could significantly increase TBARS value and POV. EB irradiation enhanced the increase of total diene value. The samples treated with 3.8 and 6.2 kGy showed good color during storage. There were no significant differences in sensory characteristics among different EB doses. It is concluded that 4-6 kGy EB irradiation, which is effective for decontamination, shows no significant effect on qualities of fresh chilled pork. (authors)

Different types of stainless steel used in equipment in meat plants do not affect the initial microbial transfer, including pathogens, from pork skin.

Science.gov (United States)

Larivière-Gauthier, Guillaume; Quessy, Sylvain; Fournaise, Sylvain; Letellier, Ann; Fravalo, Philippe

2015-07-01

This study describes and measures the impact of different compositions and finishes of stainless steel used in equipment in the meat industry on the transfer of natural flora and selected pathogens from artificially contaminated pork skin. It is known that the adhesion to surfaces of Listeria monocytogenes and Salmonella, 2 pathogens frequently found in contaminated pork meat, depends on the nature and roughness of the surface. Our results show no statistically significant differences in microbial transfer regardless of the types of stainless steel considered, with the highest measured transfer difference being 0.18 log colony-forming units (CFUs)/800 cm(2). Moreover, no differences in total microbial community were observed after transfer on the 5 types of stainless steel using single-strand conformation polymorphism (SSCP). It was concluded that the different characteristics of the stainless steel tested did not affect the initial bacterial transfer in this study.

Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products

Directory of Open Access Journals (Sweden)

Lia Bardasi

2017-05-01

Full Text Available During the years 2015-2016, 83 faecal samples were collected at slaughter from pigs reared in farms located in Central- Northern Italy. During the years 2014-2016 a total of 562 pork products [465 not-ready-to-eat (NRTE and 97 ready-to-eat (RTE products] were collected from retail outlets, large retailers and processing plants. The samples were analysed according to ISO TS 13136:2012. Out of 83 swine faecal samples, 77 (92.8% resulted stx-positive by real time polymerase chain reaction (PCR, 5 stx2+ and 1 stx1+ Shiga toxin-producing Escherichia coli (STEC strains were isolated. Among the 465 NRTE samples, 65 (14.0% resulted stx-positive by real time PCR and 7 stx2+ STEC strains were isolated. The stx2 gene was detected more frequently than the stx1 gene both in faecal samples (90.4 vs 8.4% and in NRTE pork products (13.3 vs 1.3%. All the RTE samples included in the analysis resulted stxnegative. Among the samples resulted positive for stx and eae genes, serogroup-associated genes were detected at high frequency: O26 resulted the most frequent in faecal samples (81.3% and O145 in pork products (88.1%. The O157 serogroup resulted positive in 83.3 and 78.1% of pork products and faecal samples, respectively. Despite the frequent detection by real time PCR of genes indicating the possible presence of STEC strains belonging to the six serogroups, the bacteriological step did not confirm the isolation of any such strains.

Fair Start Program: Outreach to Mexican and Mexican American Farmworker Families.

Science.gov (United States)

Winters-Smith, Carol; Larner, Mary

This presentation describes a home visiting health education program serving Mexican and Mexican-American migrant farmworkers in Florida. The purposes of the program were to educate farmworker families about pregnancy, childbirth, nutrition, and child development, and to encourage the use of preventive health care services. Home visitors were…

Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

DEFF Research Database (Denmark)

Jørgensen, Kevin

1998-01-01

Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin A by the......Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage.

Science.gov (United States)

Joseph, Serlene; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

2014-11-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P emulsions than in control. Overall, incorporation of tomato products and pink guava pulp improved the visual colour and odour scores of raw pork emulsion. These results indicated that tomato products and guava pulp can be utilized as sources of natural antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

On-line NIR analysis of fat, water and protein in industrial scale ground meat batches.

Science.gov (United States)

Tøgersen, G; Isaksson, T; Nilsen, B N; Bakker, E A; Hildrum, K I

1999-01-01

Fat, water and protein contents in industrial scale meat batches were determined on-line by near infrared (NIR) reflectance spectroscopy. The NIR instrument was mounted at the outlet of a large meat grinder, and the measurements were performed in an industrial environment. Beef and pork samples, with chemical compositions of 7-26% fat, 58-75% water and 15-21% protein, were processed with hole diameters of 13mm in the grinder plate. Calibrations were made both for a combined set of beef and pork samples, and for separate sets of beef and pork samples. Validations were either done by full cross validation of the calibration set, or by bias corrected prediction of a test set. Prediction errors for the two sample sets, expressed as root mean square errors of cross validation or standard error of prediction, were in the ranges 0.82-1.49% fat, 0.94-1.33% water and 0.35-0.70% protein, depending of sample set and species of animal. The presented application is an improvement to the existing manual meat standardisation procedure, and has been implemented for regular use in a Norwegian meat manufacturing plant.

Effect of irradiated pork on physicochemical properties of meat emulsions

Science.gov (United States)

Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei

2016-02-01

The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product.

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

NARCIS (Netherlands)

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

2016-01-01

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

Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese government.

Science.gov (United States)

Sasaki, Keisuke; Aizaki, Hideo; Motoyama, Michiyo; Ohmori, Hideyuki; Kawashima, Tomoyuki

2011-02-01

Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed', a trademark of food-waste or co-product animal feeds certified by the Japanese government, were investigated by a questionnaire on the Internet. 'Ecofeed' did not elicit specific impressions as compared to domestic, imported, Kurobuta (in Japan), and specific pathogen-free (SPF) pork. Purchasing intent for 'Ecofeed' pork was the second lowest of the five pork products. Knowledge and purchasing experience regarding 'Ecofeed' pork was the lowest of the five pork products. Respondents were classified into four categories according to their impressions of 'Ecofeed' pork. The largest category of respondents did not have any specific impression of 'Ecofeed' pork and had little knowledge of pork farming. A category that had a positive impression for 'Ecofeed' pork had high knowledge of the pork farming system. In order to establish 'Ecofeed' pork in Japan, our results suggest that information disclosure and education about 'Ecofeed', its certification system, environmental benefits and the current self-efficiency ratio of animal feed, are needed. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

Higher risk for obesity among Mexican-American and Mexican immigrant children and adolescents than among peers in Mexico.

Science.gov (United States)

Hernández-Valero, María A; Bustamante-Montes, L Patricia; Hernández, Mike; Halley-Castillo, Elizabeth; Wilkinson, Anna V; Bondy, Melissa L; Olvera, Norma

2012-08-01

We conducted a cross-sectional study among 1,717 children and adolescents of Mexican origin ages 5-19 years living in Mexico and Texas to explore the influence of country of birth and country of longest residence on their overweight and obesity status. Descriptive statistics were used to compare demographic and anthropometric characteristics of participants born and raised in Mexico (Mexicans), born in Mexico and raised in the United States (Mexican immigrants), and born and raised in the United States (Mexican-Americans). Univariate and multivariate nominal logistic regression was used to determine the demographic predictors of obesity adjusted by country of birth, country of residence, age, and gender. Almost half (48.8%) of the Mexican-Americans and 43.2% of the Mexican immigrants had body mass index at the 85th percentile or above, compared to only 29.3% of the Mexicans (P obese than their Mexican peers [Mexican-Americans: odds ratio (OR) = 2.5 (95% confidence interval [CI] 1.8-3.4); Mexican immigrants: OR = 2.2 (95% CI 1.6-3.0)]. In addition, males were more likely than females to be obese [OR = 1.6 (95% CI 1.2-2.1)], and adolescents 15-19 years of age were less likely than their younger counterparts [OR = 0.5 (95% CI 0.4-0.7)] to be obese. The high prevalence of obesity among children of Mexican origin in the United States is of great concern and underscores the urgent need to develop and implement obesity preventive interventions targeting younger children of Mexican origin, especially newly arrived immigrant children. In addition, future obesity research should take into consideration the country of origin of the study population to develop more culturally specific obesity interventions.

The Mexican American.

Science.gov (United States)

Rowan, Helen

The purpose of this paper, prepared for the U. S. Commission on Civil Rights, is to indicate the types and ranges of problems facing the Mexican American community and to suggest ways in which these problems are peculiar to Mexican Americans. Specific examples are cited to illustrate major problems and personal experiences. Topics covered in the…

Thiamin, riboflavin and alpha-tocopherol retention in processed and stored irradiated pork

International Nuclear Information System (INIS)

Fox, J.B. Jr.; Lakritz, L.; Thayer, D.W.

1997-01-01

Combination treatments for preservation of irradiated pork were investigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme denatured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor alpha-tocopherol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured alpha-tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen

Mexican Revolution

OpenAIRE

Scheuzger, Stephan

2016-01-01

It was the complex and far-reaching transformation of the Mexican Revolution rather than the First World War that left its mark on Mexican history in the second decade of the 20th century. Nevertheless, although the country maintained its neutrality in the international conflict, it was a hidden theatre of war. Between 1914 and 1918, state actors in Germany, Great Britain and the United States defined their policies towards Mexico and its nationalist revolution with a view not only to improve...

Subjective Social Status, Mental and Psychosocial Health, and Birth Weight Differences in Mexican-American and Mexican Immigrant Women.

Science.gov (United States)

Fleuriet, K Jill; Sunil, T S

2015-12-01

Recent Mexican immigrant women on average have an unexpectedly low incidence of low birth weight (LBW). Birth weights decline and LBW incidence increases in post-immigrant generations. This pilot project tested the hypothesis that subjective social status (SSS) of pregnant women predicts variation in birth weight between Mexican immigrant and Mexican-American women. 300 low-income pregnant Mexican immigrant and Mexican-American women in South Texas were surveyed for SSS, depression, pregnancy-related anxiety, perceived social stress and self-esteem and subsequent birth weight. No significant difference in SSS levels between pregnant Mexican immigrant and Mexican-American women were found. However, SSS better predicted variation in birth weight across both groups than mental and psychosocial health variables. Results suggest distinct relationships among SSS, mental and psychosocial health that could impact birth weight. They underscore the relevance of a multilevel, biopsychosocial analytical framework to studying LBW.

Lipid and cholesterol oxidation, color changes, and volatile compounds production in irradiated raw pork batters with different fat content

International Nuclear Information System (INIS)

Jo, Cheo Run; Byun, Myung Woo

2000-01-01

An emulsion-type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat content. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than did non-irradiated batters, and the major cholesterol oxides formed in irradiated pork batters were 7α- and 7β- hydroxycholesterol. Hunter color a- and b-values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation significantly increased the amount of volatile compounds. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatile compounds in raw pork batters. In summary, irradiation increased lipid and cholesterol oxidation, and volatile compounds production, and had detrimental effects on the color of raw pork batter under aerobic conditions

Dynamics of Price-Cost Margins in the U.S. Meat Industry

OpenAIRE

Chidmi, Benaissa; Fadiga, Mohamadou L.

2007-01-01

This study analyses the stochastic behavior of price-cost margins (PCMs) in the U.S. meat industry. It, first, develops and estimates a vertical relationship economic model to derive PCMs in the U.S. meat industry (Beef, Pork, and Poultry). Second it analyzes the behavior of PCMs by decomposing them into their seasonal, cyclical, and trend components using the state-space and the Kalman filtering methods. Price-cost margins in the U.S. meat industry are governed by two common trends and two c...

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

Science.gov (United States)

Rohman, A; Sismindari; Erwanto, Y; Che Man, Yaakob B

2011-05-01

Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Structural Insights into the PorK and PorN Components of the Porphyromonas gingivalis Type IX Secretion System.

Directory of Open Access Journals (Sweden)

Dhana G Gorasia

2016-08-01

Full Text Available The type IX secretion system (T9SS has been recently discovered and is specific to Bacteroidetes species. Porphyromonas gingivalis, a keystone pathogen for periodontitis, utilizes the T9SS to transport many proteins including the gingipain virulence factors across the outer membrane and attach them to the cell surface via a sortase-like mechanism. At least 11 proteins have been identified as components of the T9SS including PorK, PorL, PorM, PorN and PorP, however the precise roles of most of these proteins have not been elucidated and the structural organization of these components is unknown. In this study, we purified PorK and PorN complexes from P. gingivalis and using electron microscopy we have shown that PorN and the PorK lipoprotein interact to form a 50 nm diameter ring-shaped structure containing approximately 32-36 subunits of each protein. The formation of these rings was dependent on both PorK and PorN, but was independent of PorL, PorM and PorP. PorL and PorM were found to form a separate stable complex. PorK and PorN were protected from proteinase K cleavage when present in undisrupted cells, but were rapidly degraded when the cells were lysed, which together with bioinformatic analyses suggests that these proteins are exposed in the periplasm and anchored to the outer membrane via the PorK lipid. Chemical cross-linking and mass spectrometry analyses confirmed the interaction between PorK and PorN and further revealed that they interact with the PG0189 outer membrane protein. Furthermore, we established that PorN was required for the stable expression of PorK, PorL and PorM. Collectively, these results suggest that the ring-shaped PorK/N complex may form part of the secretion channel of the T9SS. This is the first report showing the structural organization of any T9SS component.

Structural Insights into the PorK and PorN Components of the Porphyromonas gingivalis Type IX Secretion System.

Science.gov (United States)

Gorasia, Dhana G; Veith, Paul D; Hanssen, Eric G; Glew, Michelle D; Sato, Keiko; Yukitake, Hideharu; Nakayama, Koji; Reynolds, Eric C

2016-08-01

The type IX secretion system (T9SS) has been recently discovered and is specific to Bacteroidetes species. Porphyromonas gingivalis, a keystone pathogen for periodontitis, utilizes the T9SS to transport many proteins including the gingipain virulence factors across the outer membrane and attach them to the cell surface via a sortase-like mechanism. At least 11 proteins have been identified as components of the T9SS including PorK, PorL, PorM, PorN and PorP, however the precise roles of most of these proteins have not been elucidated and the structural organization of these components is unknown. In this study, we purified PorK and PorN complexes from P. gingivalis and using electron microscopy we have shown that PorN and the PorK lipoprotein interact to form a 50 nm diameter ring-shaped structure containing approximately 32-36 subunits of each protein. The formation of these rings was dependent on both PorK and PorN, but was independent of PorL, PorM and PorP. PorL and PorM were found to form a separate stable complex. PorK and PorN were protected from proteinase K cleavage when present in undisrupted cells, but were rapidly degraded when the cells were lysed, which together with bioinformatic analyses suggests that these proteins are exposed in the periplasm and anchored to the outer membrane via the PorK lipid. Chemical cross-linking and mass spectrometry analyses confirmed the interaction between PorK and PorN and further revealed that they interact with the PG0189 outer membrane protein. Furthermore, we established that PorN was required for the stable expression of PorK, PorL and PorM. Collectively, these results suggest that the ring-shaped PorK/N complex may form part of the secretion channel of the T9SS. This is the first report showing the structural organization of any T9SS component.

Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector

NARCIS (Netherlands)

Grunert, K.G.; Wognum, P.M.; Trienekens, J.H.; Wever, M.; Scholderer, J.; Veflen Olsen, N.

2011-01-01

Consumers differ in their demands, and this may have implications for the type of supply chain governance that is most suitable for serving them. We present a segmentation of pork consumers in the EU based on their food-related lifestyles and demands for different pork products. We then present an

Towards a chain coordination model for quality management strategies to strengthen the competition of European pork producers

NARCIS (Netherlands)

Brinkmann, D.; Lang, J.; Petersen, B.; Wognum, P.M.; Trienekens, J.H.

2011-01-01

This paper presents a new chain coordination model for quality management strategies of European pork supply chains. It is a result of qualitative research into intensive and extensive pork production in seven selected countries consisting of a literature review, country-specific expert interviews

Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes.

Science.gov (United States)

Barakat, Hassan; El-Garhy, Hoda A S; Moustafa, Mahmoud M A

2014-12-01

Detection of pork meat adulteration in "halal" meat products is a crucial issue in the fields of modern food inspection according to implementation of very strict procedures for halal food labelling. Present study aims at detecting and quantifying pork adulteration in both raw and cooked manufactured sausages. This is by applying an optimized species-specific PCR procedure followed by QIAxcel capillary electrophoresis system. Manufacturing experiment was designed by incorporating pork with beef meat at 0.01 to 10 % substitution levels beside beef and pork sausages as negative and positive controls, respectively. Subsequently, sausages were divided into raw and cooked sausages then subjected to DNA extraction. Results indicated that PCR amplifications of mitochondrial D-loop and cytochrome b (cytb) genes by porcine-specific primers produced 185 and 117 bp pork-specific DNA fragments in sausages, respectively. No DNA fragments were detected when PCR was applied on beef sausage DNA confirming primers specificity. For internal control, a 141-bp DNA fragment of eukaryotic 18S ribosomal RNA (rRNA) gene was amplified from pork and beef DNA templates. Although PCR followed by either QIAxcel or agarose techniques were efficient for targeted DNA fragments differentiation even as low as 0.01 % (pork/meat: w/w). For proficiency, adequacy, and performance, PCR-QIA procedure is highly sensitive, a time-saver, electronically documented, mutagenic-reagent free, of little manual errors, accurate in measuring PCR fragments length, and quantitative data supplier. In conclusion, it can be suggested that optimized PCR-QAI is considered as a rapid and sensitive method for routine pork detection and quantification in raw or processed meat.

The relationship between Mexican American cultural values and resilience among Mexican American college students: a mixed methods study.

Science.gov (United States)

Morgan Consoli, Melissa L; Llamas, Jasmin D

2013-10-01

The current study investigated the role of cultural values in the resilience of Mexican American college students. Utilizing mixed methodology, 124 self-identified Mexican American college students were asked to complete an online survey, including a demographic questionnaire, the Resilience Scale, Mexican American Cultural Values Scale, and 2 open-ended questions concerning overcoming adversity and cultural values. As hypothesized, Mexican American traditional cultural values (Familismo, Respeto, Religiosidad, and Traditional Gender Roles) predicted resilience, with Familismo accounting for the majority of the variance. Consensual qualitative research (Hill, Thompson, & Nutt Williams, 1997) was used to identify emergent domains and themes within the open-ended question responses. Traditional Mexican American Value themes included Familismo, Ethnic Identity, Religiosidad, Perseverance, and Respeto. Results highlight the important role that certain Mexican American cultural values play in providing strength for overcoming adversities.

Perceived social stress, pregnancy-related anxiety, depression and subjective social status among pregnant Mexican and Mexican American women in south Texas.

Science.gov (United States)

Fleuriet, K Jill; Sunil, T S

2014-05-01

The purpose of this study was to determine differences in subjective social status, perceived social stress, depressive symptoms, and pregnancy-related anxiety between pregnant Mexican American and Mexican immigrant women. Three hundred pregnant Mexican immigrant and Mexican American women in South Texas were surveyed for pregnancy-related anxiety, perceived social stress, depressive symptoms, and subjective social status. Pregnant Mexican immigrant women had higher levels of pregnancy-related anxiety and lower levels of depression and perceived social stress than pregnant Mexican American women. Change in these variables among Mexican immigrant women was relatively linear as time of residence in the United States increased. Mexican immigrant and Mexican American women had significantly different correlations between subjective social status, self-esteem and perceived social stress. Results indicate that subjective social status is an important psychosocial variable among pregnant Hispanic women. Results contribute to ongoing efforts to provide culturally responsive prenatal psychosocial support services.

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Science.gov (United States)

2014-01-01

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples. PMID:26761493

Efficacy of pink guava pulp as an antioxidant in raw pork emulsion.

Science.gov (United States)

Joseph, Serlene; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

2014-08-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

PERFORMANCE OF ALTERNATIVE COMPONENT PRICING SYSTEMS FOR PORK

OpenAIRE

Brorsen, B. Wade; Akridge, Jay T.; Boland, Michael A.; Mauney, Sean; Forrest, John C.

1998-01-01

One method of implementing value-based marketing is a component pricing system. This research develops and evaluates alternative component pricing systems for pork. Two electronic technologies for estimating carcass components (optical probe and electromagnetic scanner) were evaluated on two sets of data representing different populations. Model accuracy increased as additional components were added.

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

Directory of Open Access Journals (Sweden)

Karen J. Murphy

2014-02-01

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

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

Science.gov (United States)

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

2014-01-01

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

Another Mexican birthweight paradox? The role of residential enclaves and neighborhood poverty in the birthweight of Mexican-origin infants.

Science.gov (United States)

Osypuk, Theresa L; Bates, Lisa M; Acevedo-Garcia, Dolores

2010-02-01

Examining whether contextual factors influence the birth outcomes of Mexican-origin infants in the US may contribute to assessing rival explanations for the so-called Mexican health paradox. We examined whether birthweight among infants born to Mexican-origin women in the US was associated with Mexican residential enclaves and exposure to neighborhood poverty, and whether these associations were modified by nativity (i.e. mother's place of birth). We calculated metropolitan indices of neighborhood exposure to Mexican-origin population and poverty for the Mexican-origin population, and merged with individual-level, year 2000 natality data (n=490,332). We distinguished between neighborhood exposure to US-born Mexican-origin population (i.e. ethnic enclaves) and neighborhood exposure to foreign-born (i.e. Mexico-born) Mexican-origin population (i.e. immigrant enclaves). We used 2-level hierarchical linear regression models adjusting for individual, metropolitan, and regional covariates and stratified by nativity. We found that living in metropolitan areas with high residential segregation of US-born Mexican-origin residents (i.e. high prevalence of ethnic enclaves) was associated with lower birthweight for infants of US-born Mexican-origin mothers before and after covariate adjustment. When simultaneously adjusting for exposure to ethnic and immigrant enclaves, the latter became positively associated with birthweight and the negative effect of the former increased, among US-born mothers. We found no contextual birthweight associations for mothers born in Mexico in adjusted models. Our findings highlight a differential effect of context by nativity, and the potential health effects of ethnic enclaves, which are possibly a marker of downward assimilation, among US-born Mexican-origin women. Copyright 2009 Elsevier Ltd. All rights reserved.

A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010

DEFF Research Database (Denmark)

Kuhn, K. G.; Sørensen, Gitte; Torpdahl, M.

2013-01-01

This paper shows that control of foodborne disease outbreaks may be challenging even after establishing the source of infection. An outbreak of Salmonella Typhimurium U323 infections occurred in Denmark from March to September 2010, involving 172 cases. Before the detection of human cases, severa...... ready-to-eat spreadable pork sausage (teewurst) as the source of a sub-outbreak (matched odds ratio 17, 95% confidence interval 2·1–130)....... positive isolates of the outbreak strain had been found in a particular pig slaughterhouse and thus early traceback, investigation and control measures were possible. Several batches of pork and pork products were recalled and the slaughterhouse was closed twice for disinfection. No single common food item...

Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins.

Science.gov (United States)

Apple, J K; Davis, J R; Rakes, L K; Maxwell, C V; Stivarius, M R; Pohlman, F W

2001-01-01

Quality data were initially collected on 78 pork loins from crossbred pigs fed diets containing 0, 1.25 or 2.5% magnesium mica (MM). Loins were then vacuum-packaged, and randomly assigned to either 4 or 8 weeks of storage at 2°C. Dietary MM had no (P > 0.05) effect on moisture loss/retention or subjective and objective color measurements. Purge volume increased (Pwater-holding capacity of pork loins during storage, the data indicated inclusion of MM in swine diets may retard onset of oxidative rancidity in vacuum-packaged pork loins.

AQUACULTURE AS A MEXICAN STRATEGY FOR ECONOMIC DEVELOPMENT OF COASTAL AND RURAL AREAS

Directory of Open Access Journals (Sweden)

Antonio Mártir Mendoza

2006-09-01

Full Text Available SUMMARYAquaculture is one of the worldwide economic activities which has grown in the last 30 years at an annual rate of 9-10.0 %. Poultry, pork, lamb and beef meat production have increased only at an annual rate of 3.0 % in the same period, and in the last five years has decreased due to aviar fever and other viral difficulties. While aquaculture growth takes place in far away countries as China near by countries as Costa Rica, Honduras, Brazil and Chile keeps the same tendency. As far as Mexico´s aquaculture is concerned, it has grown steadily, missing, even its way out. On the one hand fish catches do not grow since the middle of the 80´s when fish production reached 1.5 million tones. On the other hand aquaculture in fresh waters and in sea waters are almost staging due to the loss of authority and governmental management capacity to make decisions. The recently elected federal government which will take office next December 1st, has on its hands the opportunity to favor aquaculture production and doing so, to develop Mexican coastal and rural areas.

Modelling transfer of Salmonella Typhimurium DT104 during simulation of grinding of pork.

Science.gov (United States)

Møller, C O A; Nauta, M J; Christensen, B B; Dalgaard, P; Hansen, T B

2012-01-01

The aim of this study was to develop a model to predict cross-contamination of Salmonella during grinding of pork. Transfer rates of Salmonella were measured in three experiments, where between 10 and 20 kg meat was ground into 200-g portions. In each experiment, five pork slices of about 200 g per slice were inoculated with 8-9 log-units of Salmonella Typhimurium DT104 and used for building up the contamination in the grinder. Subsequently, Salmonella-free slices were ground and collected as samples of c. 200 g minced pork. Throughout the process, representative samples were quantitatively analysed for Salmonella. A model suggested by Nauta et al. (2005) predicting cross-contamination of Campylobacter in poultry processing and two modified versions of this model were tested. The present study observed a tailing phenomenon of transfer of Salmonella during a small-scale grinding process. It was, therefore, hypothesized that transfer occurred from two environmental matrices inside the grinder and a model was developed. The developed model satisfactorily predicted the observed concentrations of Salmonella during its cross-contamination in the grinding of up to 110 pork slices. The proposed model provides an important tool to examine the effect of cross-contamination in quantitative microbial risk assessments and might also be applied to various other food processes where cross-contamination is involved. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.

Procedures for evaluating pork carcass and cut composition

International Nuclear Information System (INIS)

Siemens, A.L.H.

1989-01-01

Five studies were completed to investigate various production and evaluation procedures related to pork carcass composition and meat quality. A comparison of market hog characteristics of pigs selected by feeder pig frame size or current USDA feeder pig standards was made. In general, feeder pig frame size did differentiate between carcass skeletal traits (i.e., carcass length, radius length). However, frame sizing did not improve on current feeder pig grades in discriminating between carcass composition characteristics. Liquid scintillation of potassium-40 was used to estimate pork carcass composition of 124 boars barrows and gilts, ranging from 23 to 114 kg live weight. Pigs were counted live, slaughtered and one side of the carcass was counted. The side was then ground and sampled for percent protein, fat and moisture. Carcass weight and 40 K determined potassium of the carcass explain more of the variation in carcass composition than live animal traits. Carcass measurements were used to determine value and percentages of fat standardized lean, protein, fat and moisture in the carcass using 265 barrow and gilt carcasses. In a separate study, belly composition was estimated from carcass and belly parameters (n = 338). Ribbed carcasses measurements were almost always superior to unribbed carcass measurements when estimating carcass or belly composition. Tenth rib fat depth was the most useful single variable for predicting belly fat, protein, moisture and lean. Some precision and accuracy were lost when using parameters from unribbed carcasses to estimate carcass or belly composition as compared to including parameters from ribbed carcasses. The sensory and nutritive value of cooked pork center loin chops and roasts were investigated. Levels of fat cover and internal temperature did not greatly affect cholesterol content

Physico-chemical quality attributes and fatty acid profiles of pork ...

African Journals Online (AJOL)

Madzimure

2017-01-05

Jan 5, 2017 ... 3Department of Microbial Biochemical and Food Biotechnology, University of Free ... produced indigenous pork on the market might enhance the choices for the ..... Meat palatability of Duroc and Chinese first-cross barrows.

Microbiota analysis to reveal temperature abuse of fresh pork

DEFF Research Database (Denmark)

Buschhardt, Tasja; Bahl, Martin Iain; Hansen, Tina Beck

2017-01-01

whether temperature induced changes in the community composition on fresh meat surfaces can reflect the temperature-history (combination of time and temperature). Sterile pieces of pork were inoculated with a carcass swab homogenate, to which Salmonella was added. Changes in the meat microbiota were...

Cost-effectiveness of controlling Salmonella in the pork chain

NARCIS (Netherlands)

Gaag, van der M.A.; Saatkamp, H.W.; Backus, G.B.C.; Beek, van P.; Huirne, R.B.M.

2004-01-01

Pork is one of the sources of food-borne salmonellosis in humans. In this paper, the cost-effectiveness of different control scenarios against Salmonella in the stages finishing, transport, lairage and slaughtering is explored. A stochastic simulation model was used for the epidemiological analysis

A cross-over in Mexican and Mexican-American fertility rates: Evidence and explanations for an emerging paradox

Directory of Open Access Journals (Sweden)

Patrick Heuveline

2005-03-01

Full Text Available Against a backdrop of two new developments in the fertility behavior of the Mexican- Origin population in the U.S., the present discussion will update contemporary Mexican-Origin fertility patterns and address several theoretical weaknesses in the current approach to minority group fertility. Data come from six national surveys (three from Mexico and three from the U.S. that cover a twenty-five year period (1975-2000. The findings demonstrate dramatic decreases in the fertility rates in Mexico at the same time that continuous increases have been documented in the fertility rates of third-or-later generation Mexican-Americans in the U.S., particularly at younger ages. These changes necessitate a reexamination of the ubiquitous theory that Mexican pronatalist values are responsible for the high fertility rates found within the Mexican-Origin population in the U.S. Instead, they point to the increasing relevance of framing the fertility behavior of the Mexican-Origin population within a racial stratification perspective that stresses the influence of U.S. social context on fertility behavior. As a step in this direction, the analysis examines fertility patterns within the Mexican-Origin population in the U.S. Special attention is given to the role of nativity/generational status in contributing to within group differences.

Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality.

Science.gov (United States)

Madeira, M S; Alfaia, C M; Costa, P; Lopes, P A; Martins, S V; Lemos, J P C; Moreira, O; Santos-Silva, J; Bessa, R J B; Prates, J A M

2015-10-01

Forty entire male pigs from a commercial crossbreed (Duroc × Large White × Landrace) were used to investigate the individual or combined effects of betaine and Arg supplementation in Lys-deficient diets on growth performance, carcass traits, and pork quality. Pigs with 59.9 ± 1.65 kg BW were randomly assigned to 1 of 5 dietary treatments ( = 8). The 5 dietary treatments were normal Lys and CP diet (0.51% Lys and 16% CP; control), reduced Lys and CP diet (0.35% Lys and 13% CP), reduced Lys and CP diet with betaine supplementation (0.33%), reduced Lys and CP diet with Arg supplementation (1.5%), and reduced Lys and CP diet with betaine and Arg supplementation (0.33% betaine and 1.5% Arg). Pigs were slaughtered at 92.7 ± 2.54 kg BW. The Lys-deficient diets (-35% Lys) increased intramuscular fat (IMF) content by 25% ( = 0.041) and meat juiciness by 12% ( = 0.041) but had a negative effect on growth performance ( pork acceptability. Arginine supplementation also increased ( = 0.003) meat tenderness. Differences in fatty acid composition of pork were not detected among dietary treatment groups. However, oleic acid was positively correlated ( meat. Data confirm that dietary CP reduction enhances pork eating quality but negatively affects pigs' growth performance. Moreover, it is suggested that betaine and Arg supplementation of Lys-deficient diets does not further increase IMF content but improves some pork sensory traits, including overall acceptability.

Water concentration/activity and loss of vitamins B1 and E in pork due to gamma radiation

International Nuclear Information System (INIS)

Fox, J.B. Jr.; Lakritz, L.; Kohout, K.M.; Thayer, D.W.

1994-01-01

When irradiated, increasing the water content of pork by partial rehydration of freeze-dried L. dorsi muscle resulted in increasing rate of thiamin loss from zero in dry tissue to ca 6%/kGy of irradiation in tissue with 70% water. Conversely, the rate of loss of alpha-tocopherol decreased from 44%/kGy at 0% to 32%/kGy at 70% water. Decreasing water activity in buffers or in ground or freeze-dried pork by salt or sucrose had no effect on rate of loss of either vitamin following irradiation. Salt decreased the loss of both vitamins in pork due to competition for the hydroxyl radical by chloride ions

Obesity and central adiposity in Mexican adults: results from the Mexican National Health and Nutrition Survey 2006.

Science.gov (United States)

Barquera, Simón; Campos-Nonato, Ismael; Hernández-Barrera, Lucía; Flores, Mario; Durazo-Arvizu, Ramón; Kanter, Rebecca; Rivera, Juan A

2009-01-01

To estimate the prevalence of overweight, obesity and central adiposity in Mexico, and to explore trends compared to the previous Mexican National Health Survey (ENSA 2000) and to Mexican-Americans. The Mexican National Health and Nutrition Survey 2006 (ENSANUT 2006) was used to describe overweight, obesity and central adiposity. Trends over time were assessed using the ENSA 2000 and by comparing the ENSANUT 2006 results to those of Mexican-Americans using the United States National Health and Nutrition Examination Survey (NHANES) 1999-2000 and 2005-2006. A total of 33023 adults > 20 years old were included; 39.7% were found to be overweight and 29.9% were found to be obese; 75.9% of all adults had abdominal obesity. In Mexico between 2000 and 2006, the combined prevalence of overweight and obesity in adults increased approximately 12%. Mexican-Americans showed a higher prevalence of morbid obesity compared to native Mexicans. Mexico has experienced a rapid increase in the number of adults who have experienced excess weight gain between the years 2000 and 2006.

Antioxidant Activities of Nakai Extract and Its Application to the Pork Sausages

Directory of Open Access Journals (Sweden)

J. H. Park

2013-02-01

Full Text Available Influence of Achyranthes japonica Nakai Extract (AJNE on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W, and an increase in color b* of pork sausage samples (p<0.05. Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05. Sausages containing AJNE had lower non-heme iron values and peroxide value (POV than control sausages (p<0.05; however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05. Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05, but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05. Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05, but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

Reducing fat and sodium content in pork sausage | Junior | African ...

African Journals Online (AJOL)

Reducing fat and sodium content in pork sausage. Jonhny De Azevedo Maia Junior, Fábio Da Costa Henry, Felipe Roberto Ferreira Amaral Do Valle, Meire Lelis Leal Martins, Célia Raquel Quirino, Rafael Dos Santos Costa ...

Predicting aged pork quality using a portable raman device

Science.gov (United States)

Objectives: A need exists for a better on-line evaluation method for pork quality. Raman spectroscopy evaluates structure and composition of food samples, with advantage of being portable, non-invasive and insensitive to water. The objectives of this study were to evaluate the correlation between Ra...

Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

Directory of Open Access Journals (Sweden)

Sang Moo Lee

2016-08-01

Full Text Available Abstract Background The objectives of this study were to investigate the effects of persimmon peel (PPM supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. Results No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups (P > 0.05, whereas pork loins from pigs fed a diet supplemented with 0.9 % persimmon peel (T3 showed more tender meat than did pork loins from pigs fed a control diet (P < 0.01, even though no significant difference was observed between the control and T1 group. The T3 group had higher ratio of polyunsaturated fatty acids relative to saturated fatty acids (0.33 vs. 0.28, P < 0.05 and lower total cholesterol concentration (94.4 vs. 99.1 mg/g, P < 0.05 compared to the control group. Persimmon peel appeared to have beneficial effects on fatty acid composition and cholesterol concentration, probably leading to a hypocholesterolemic effect. Conclusions Animal diets fortified with persimmon peel represents an efficient and useful method for improving the nutritional quality of pork without impairing growth performance and eating quality properties.

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

Science.gov (United States)

2014-01-01

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages. PMID:26760930

PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products

Directory of Open Access Journals (Sweden)

Y. Erwanto

2011-04-01

Full Text Available A polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget including before and after frying. Pork sample in various levels (1%, 3%, 5%, 10%, and 25 % was prepared in a mixture with beef and chicken meats and processed for sausage and nugget. The primers CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b (cyt b gene and PCR successfully amplified fragments of 359 bp. To distinguish existence of porcine species, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed pig mitochondrial DNA was cut into 131 and 228 bp fragments. The PCR-RFLP species identification assay yielded excellent results for identification of porcine species. It is a potentially reliable technique for pork detection in animal food processed products for Halal authentication.

Characterization of Antimicrobial Resistance of Listeria monocytogenes Strains Isolated from a Pork Processing Plant and Its Respective Meat Markets in Southern China

DEFF Research Database (Denmark)

Li, Lili; Olsen, Rikke Heidemann; Ye, Lei

2016-01-01

A total of 78 Listeria monocytogenes isolates from a pork processing plant and the respective meat markets in southern China were examined. This number includes 60 isolates from pork at markets, 5 from cooked pork products at markets, 10 from pork at a processing plant, and 3 from food......, ampicillin/sulbactam, imipenem, ciprofloxacin, levofloxacin, trimethoprim/sulfamethoxazole, and vancomycin. Two isolates were resistant to five antimicrobials. Twelve strains carried tet(M) and located on Tn916. PFGE analysis revealed genetic heterogeneity among individual serotypes. Two predominant PFGE...... types were found persistent from the processing plant to markets indicating that these two types of isolates were able to survive under environmental adverse conditions from the processing plant to markets, which need to be monitored. Compared to samples from the pork processing plant, the prevalence of...

Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production

DEFF Research Database (Denmark)

Dransfield, E.; Ngapo, T.M.; Nielsen, Niels Asger

2005-01-01

of the British and Danish preferred the paler and the French the darker pork. Most people preferred the leaner pork. When information was provided in the form of labels, the vast majority of consumers preferred the pork labelled as originating from their own country as opposed to 'imported' and that labelled...

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.

Science.gov (United States)

Douny, Caroline; El Khoury, Rawad; Delmelle, Julien; Brose, François; Degand, Guy; Moula, Nassim; Farnir, Frédéric; Clinquart, Antoine; Maghuin-Rogister, Guy; Scippo, Marie-Louise

2015-03-01

The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef.

Science.gov (United States)

von Bargen, Christoph; Dojahn, Jörg; Waidelich, Dietmar; Humpf, Hans-Ulrich; Brockmeyer, Jens

2013-12-11

The accidental or fraudulent blending of meat from different species is a highly relevant aspect for food product quality control, especially for consumers with ethical concerns against species, such as horse or pork. In this study, we present a sensitive mass spectrometrical approach for the detection of trace contaminations of horse meat and pork and demonstrate the specificity of the identified biomarker peptides against chicken, lamb, and beef. Biomarker peptides were identified by a shotgun proteomic approach using tryptic digests of protein extracts and were verified by the analysis of 21 different meat samples from the 5 species included in this study. For the most sensitive peptides, a multiple reaction monitoring (MRM) method was developed that allows for the detection of 0.55% horse or pork in a beef matrix. To enhance sensitivity, we applied MRM(3) experiments and were able to detect down to 0.13% pork contamination in beef. To the best of our knowledge, we present here the first rapid and sensitive mass spectrometrical method for the detection of horse and pork by use of MRM and MRM(3).

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

Science.gov (United States)

Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo

2015-07-01

The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

Children of the Harvest: The Schooling of Dust Bowl and Mexican Migrants during the Depression Era.

Science.gov (United States)

Theobald, Paul; Donato, Ruben

1990-01-01

Chronicles experiences of depression era "Okies," juxtaposes them against experiences of Mexican Americans, and illuminates the diminution of agricultural labor in an industrializing society. Schooling for those groups was legitimized by their low occupational status. When economic circumstances improved, whites escaped from migrant…

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts.

Science.gov (United States)

Gil, Juae; Kim, Dongwook; Yoon, Seok-Ki; Ham, Jun-Sang; Jang, Aera

2016-01-01

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

Mexican demand for US natural gas

International Nuclear Information System (INIS)

Kanter, M.A.; Kier, P.H.

1993-09-01

This study describes the Mexican natural gas industry as it exists today and the factors that have shaped the evolution of the industry in the past or that are expected to influence its progress; it also projects production and use of natural gas and estimates the market for exports of natural gas from the United States to Mexico. The study looks ahead to two periods, a near term (1993--1995) and an intermediate term (1996--2000). The bases for estimates under two scenarios are described. Under the conservative scenario, exports of natural gas from the United States would decrease from the 1992 level of 250 million cubic feet per day (MMCF/d), would return to that level by 1995, and would reach about 980 MMCF/D by 2000. Under the more optimistic scenario, exports would decrease in 1993 and would recover and rise to about 360 MMCF/D in 1995 and to 1,920 MMCF/D in 2000

Mexican demand for US natural gas

Energy Technology Data Exchange (ETDEWEB)

Kanter, M.A.; Kier, P.H.

1993-09-01

This study describes the Mexican natural gas industry as it exists today and the factors that have shaped the evolution of the industry in the past or that are expected to influence its progress; it also projects production and use of natural gas and estimates the market for exports of natural gas from the United States to Mexico. The study looks ahead to two periods, a near term (1993--1995) and an intermediate term (1996--2000). The bases for estimates under two scenarios are described. Under the conservative scenario, exports of natural gas from the United States would decrease from the 1992 level of 250 million cubic feet per day (MMCF/d), would return to that level by 1995, and would reach about 980 MMCF/D by 2000. Under the more optimistic scenario, exports would decrease in 1993 and would recover and rise to about 360 MMCF/D in 1995 and to 1,920 MMCF/D in 2000.

Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.

Science.gov (United States)

Ma, Fei; Zhang, Bin; Wang, Wu; Li, Peijun; Niu, Xiangli; Chen, Conggui; Zheng, Lei

2018-03-01

The traditional detection methods for moisture content (MC) and water-holding capacity (WHC) in cooked pork sausages (CPS) are destructive, time consuming, require skilled personnel and are not suitable for online industry applications. The goal of this work was to explore the potential of multispectral imaging (MSI) in combination with multivariate analysis for the identification of MC and WHC in CPS. Spectra and textures of 156 CPS treated by six salt concentrations (0-2.5%) were analyzed using different calibration models to find the most optimal results of predicting MC and WHC in CPS. By using the fused data of spectra and textures, partial least squares regression models performed well for determining the MC and WHC, with a correlation coefficient (r) of 0.949 and 0.832, respectively. Additionally, their spatial distribution in CPS could be visualized via applying prediction equations to transfer each pixel in the image. Results of satisfactory detection and visualization of the MC and WHC showed that MSI has the potential to serve as a rapid and non-destructive method for use in sausage industry. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound

DEFF Research Database (Denmark)

Birk, Tina; Knøchel, Susanne

2009-01-01

The aim of this study was to test the effect of ultrasound, red wine, and yogurt marination on Brochotrix thermosphacta, Carnobacterium maltaromaticum, Listeria monocytogenes, and Campylobacter jejuni on pork meat. Two different marinationand on pork meat. Two different marination procedures...... sensitivity of C. jejuni compared with the other bacteria was confirmed in an experiment with yogurt as a marinade. Ultrasound treatment in combination with red wine enhanced the antibacterial effect compared with ultrasound alone for L. monocytogenes, B. thermosphacta, and C. jejuni and resulted...

Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

OpenAIRE

Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Lee, Hyun-Joo; Choi, Yang-Il

2014-01-01

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significant...

Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP Analysis

Directory of Open Access Journals (Sweden)

Yuny Erwanto

2014-10-01

Full Text Available This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp. Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.

Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis.

Science.gov (United States)

Erwanto, Yuny; Abidin, Mohammad Zainal; Sugiyono, Eko Yasin Prasetyo Muslim; Rohman, Abdul

2014-10-01

This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp). Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.

Racial Identity and Racial Treatment of Mexican Americans.

Science.gov (United States)

Ortiz, Vilma; Telles, Edward

2012-04-01

How racial barriers play in the experiences of Mexican Americans has been hotly debated. Some consider Mexican Americans similar to European Americans of a century ago that arrived in the United States with modest backgrounds but were eventually able to participate fully in society. In contrast, others argue that Mexican Americans have been racialized throughout U.S. history and this limits their participation in society. The evidence of persistent educational disadvantages across generations and frequent reports of discrimination and stereotyping support the racialization argument. In this paper, we explore the ways in which race plays a role in the lives of Mexican Americans by examining how education, racial characteristics, social interactions, relate to racial outcomes. We use the Mexican American Study Project, a unique data set based on a 1965 survey of Mexican Americans in Los Angeles and San Antonio combined with surveys of the same respondents and their adult children in 2000, thereby creating a longitudinal and intergenerational data set. First, we found that darker Mexican Americans, therefore appearing more stereotypically Mexican, report more experiences of discrimination. Second, darker men report much more discrimination than lighter men and than women overall. Third, more educated Mexican Americans experience more stereotyping and discrimination than their less-educated counterparts, which is partly due to their greater contact with Whites. Lastly, having greater contact with Whites leads to experiencing more stereotyping and discrimination. Our results are indicative of the ways in which Mexican Americans are racialized in the United States.

Meta-analysis of effects of gender in combination with carcass weight and breed on pork quality.

Science.gov (United States)

Trefan, L; Doeschl-Wilson, A; Rooke, J A; Terlouw, C; Bünger, L

2013-03-01

Meta-analysis was performed to quantify the effects of gender in combination with carcass weight and breed on pork quality. Altogether published results from 43 references were used. The traits analyzed were pH at 45 min (pH45min) and pH at 24 h (pH24hr) postmortem, objective color attributes lightness (L*), redness (a*), and yellowness (b*; CIE color system), color and marbling scores, drip loss, intramuscular fat content (IMF), and backfat thickness (P2), as well as sensory scores of juiciness and tenderness. Data for 2 muscle types, LM and Musculus semimembranosus (SMM), were used for the analysis. Swine genders were defined as intact/entire male (EM), surgically castrated male (SM), immunocastrated male (IM), and entire female (EF). After standardization of scaled traits (color, marbling scores, juiciness, tenderness) and accounting for cold carcass weight (CW), statistical analysis was performed using mixed models where breed was included as random effect. The analysis found a general effect of gender on each trait and multiple comparisons identified significant differences among the individual genders for L* (lightness), marbling scores, IMF, P2 in LM, and pH24hr in SMM. For these traits, when genders were grouped into gender categories as "castrates" (IM, SM) and "natural genders" (EM, EF), significant differences were found among estimates related to these categories. Furthermore, significant differences were found between castrates and individual gender types, indicating that castrated animals statistically segregated regarding their pork quality and regardless of type of castration. Pork of SM/EM animals has been found to be the fattest/leanest and there is indication that IM pork has the lightest meat color. Carcass weight dependence was found to be nonlinear (quadratic) for a*, P2, and marbling scores, and linear for b* and color scores in LM and pH24hr in SMM. The analysis identified significant breed effects for all traits, with large variation in the

Retrospective of CO{sub 2} emissions of the Mexican industrial sector; Retrospectiva de emisiones de CO{sub 2} del sector industrial mexicano

Energy Technology Data Exchange (ETDEWEB)

Gonzalez, Domingo; Martinez, Manuel [Universidad Nacional Autonoma de Mexico (UNAM), Mexico, D.F. (Mexico)

2006-11-15

The carbon dioxide emissions of the Mexican Industrial Sector throughout the period of 1965-2003 are analyzed, in terms of 16 branches of the industrial economic activity, as it is marked by the proposed disintegration of the Sistema de Cuentas Nacionales of the Intituto Nacional de Estadistica, Geografia e Informatica (INEGI) and the National Balance of Energy 2003 (BNE-2003). The CO{sub 2} emissions by the energy use have a behavior very similar to the one of the consumption of the final energy, which reflects that non significant changes in the composition of used fuels have existed. During this period the CO{sub 2} emissions increased 230%. The industrial branches that have shown significant changes in the CO{sub 2} emission are Construction, Bottled Water, Rubber, Cement, Beer and Malta and Chemistry. In order to evaluate the effects of the Activity, Structure, Power Intensity, fuel Mixture of final use and fuel Mixture used in electricity generation the decomposition model of CO{sub 2} is used based on the Laspeyres index. The calculated effects show that the main increase of total carbon dioxide of the SIM is referred to the Activity with an average rate of annual growth (TMCA) of 4.32%; whereas the effect that mitigates more the CO{sub 2} emission is the one described by the power Intensity and is equivalent to a TMCA of -0.85%. [Spanish] Se analizan las emisiones de bioxido de carbono del Sector Industrial Mexicano a lo largo del periodo de 1965-2003, en termino de 16 ramas de actividad economica industrial como lo marca la desagregacion propuesta por el Sistema de Cuentas Nacionales del Instituto Nacional de Estadistica, Geografia e Informatica (INEGI) y el Balance Nacional de Energia 2003 (BNE-2003). Las emisiones de CO{sub 2} por el uso de energia tienen un comportamiento muy similar al de consumo de energia final, lo que refleja que no han existido cambios significativos en la composicion de los combustibles empleados. Durante este periodo las

Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB

Directory of Open Access Journals (Sweden)

Paulina Kęska

2018-04-01

Full Text Available The application of starter cultures to improve quality and safety has become a very common practice in the meat industry. Probiotic strains of lactic acid bacteria (LAB can also bring health benefits by releasing bioactive peptides. The aim of this work was to evaluate the stability of antiradical activity of protein extracts from LAB-inoculated dry-cured pork loins during long-term aging and evaluate their hydrolysates after simulated gastrointestinal digestion. Analyses of hydrolysates by using liquid chromatography-tandem mass spectrometry (LC-MS/MS were strengthened with in silico analysis. The highest antiradical activity of the protein extracts was observed after 180 days of aging. The influence of the strain used (LOCK, BAUER, or BB12 on the inactivation ability of ABTS radicals varied during long-term aging. The IC50 values indicated the higher antiradical properties of salt-soluble (SSF compared to water-soluble fraction (WSF of proteins. The peptides generated by in vitro digestion have MW between 700 and 4232 Da and their length ranged from 5 to 47 amino acids in a sequence where Leu, Pro, Lys, Glu, and His had the largest share. This study demonstrates that the degradation of pork muscle proteins during gastrointestinal digestion may give rise to a wide variety of peptides with antiradical properties.

A risk modelling approach for setting microbiological limits using enterococci as indicator for growth potential of Salmonella in pork

DEFF Research Database (Denmark)

Bollerslev, Anne Mette; Nauta, Maarten; Hansen, Tina Beck

2017-01-01

Microbiological limits are widely used in food processing as an aid to reduce the exposure to hazardous microorganisms for the consumers. However, in pork, the prevalence and concentrations of Salmonella are generally low and microbiological limits are not considered an efficient tool to support...... for this purpose includes the dose-response relationship for Salmonella and a reduction factor to account for preparation of the fresh pork. By use of the risk model, it was estimated that the majority of salmonellosis cases, caused by the consumption of pork in Denmark, is caused by the small fraction of pork...... products that has enterococci concentrations above 5. log. CFU/g. This illustrates that our approach can be used to evaluate the potential effect of different microbiological limits and therefore, the perspective of this novel approach is that it can be used for definition of a risk-based microbiological...

Green Medicine: Traditional Mexican-American Herbal Remedies.

Science.gov (United States)

Torres, Eliseo

Traditional Mexican American herbal potions and remedies and their history are explained in an introductory book for the general reader. The importance of curanderismo, or green medicine, in Mexican and Mexican American cultures is explored. A brief history traces the herbal aspects of curanderismo through Mayan and Aztec cultures, the Spanish…

Relating consumer perceptions of pork quality to physical product characteristics

DEFF Research Database (Denmark)

Bredahl, Lone; Grunert, Klaus G.; Fertin, Claus

, or vice versa. 7. Since consumers obviously lack competence in judging the quality of meat when choosing among different kinds of meat in a purchase situation, marketers of pork are faced with a serious problem. One way of dealing with this problem, in cases where quality experience exceeds expectations......1. Consumers form expectations about the quality of meat at the point of purchase based on the quality cues that are available to them in the shop. These expectations can either be confirmed or disconfirmed during consumption, depending on how cap the consumers actually are of predicting...... the quality that they will perceived when preparing and consuming the meat. 2. The study uses the Total Food Quality Model as a frame of reference to investigate how consumers' quality expectations and quality experience with regard to pork are formed, how they are interrelated, and how both of them...

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

International Nuclear Information System (INIS)

Jo, C.; Lee, J.I.; Ahn, D.U.

1999-01-01

Effects of irradiation on lipid oxidation, color and volatiles production in pork sausages with different fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4°C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at 0, 3 and 7 days of storage. TBARS (2-thiobarbituric acid reactive substances) values of cooked pork sausages increased with the increase of fat content regardless of storage, irradiation or packaging types. Irradiated samples had higher TBARS than nonirradiated at 0 day but the difference disappeared during storage in both packaging types. Lightness of sausages (Hunter L-value) increased with the increase of fat content and storage time but was not affected by irradiation. In aerobic packaging, irradiation reduced Hunter a-values of pork sausages at 0 day but irradiation effect on a-value disappeared during storage. In vacuum packaging, however, irradiated samples had higher Hunter a-values than nonirradiated samples. Irradiation increased 1-heptene and total volatiles, but the amount of 1-heptene was not associated well with TBARS values of pork sausages. In both irradiated and nonirradiated pork sausages, aerobic packaging produced more volatiles than vacuum packaging during storage. It was concluded that irradiation and fat content had significant effects on lipid oxidation, color and volatiles production of cooked pork sausages during storage but that oxygen availability had a stronger effect than irradiation and fat content

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

Science.gov (United States)

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

2007-12-01

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

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

Science.gov (United States)

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

European citizen and consumer attitudes and preferences regarding beef and pork

DEFF Research Database (Denmark)

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

2010-01-01

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

Exposure assessment of chemical hazards in pork meat, liver, and kidney, and health impact implication in Hung Yen and Nghe An provinces, Vietnam.

Science.gov (United States)

Tuyet-Hanh, Tran Thi; Sinh, Dang Xuan; Phuc, Pham Duc; Ngan, Tran Thi; Van Tuat, Chu; Grace, Delia; Unger, Fred; Nguyen-Viet, Hung

2017-02-01

This study assesses the risk of exposure to hazardous chemical residues in pork meat, liver, and kidney collected at wet markets in Nghe An and Hung Yen provinces and discusses health impact implication. 514 pig feed, kidney, liver, and pork samples were pooled and qualitatively and quantitatively analyzed for tetracyclines, fluoroquinolones, sulphonamide, chloramphenicol, β-agonists, and heavy metals. We compare the results with current regulations on chemical residues and discuss health implications. Legal antibiotics were found in feed. Tetracycline and fluoroquinolones were not present in pork, but 11% samples were positive with sulfamethazine above maximum residue limits (MRL); 11% of packaged feed and 4% of pork pooled samples were positive for chloramphenicol, a banned substance; two feed, two liver, and one pork samples were positive for β-agonists but did not exceed current MRL; 28% of pooled samples had lead, but all were below MRL; and all samples were negative for cadmium and arsenic. Thus, the health risks due to chemical hazards in pork in Hung Yen and Nghe An seemed not as serious as what were recently communicated to the public on the mass media. There is potential exposure to sulphonamide, chloramphenicol, and β-agonists from pork. Risk communication needs to focus on banned chemicals, while informing the public about the minimal risks associated with heavy metals.

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...

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

Directory of Open Access Journals (Sweden)

Franz Dias Gois

Full Text Available ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen. Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05 on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05 of the saturated fatty acids content of L. dorsi, especially myristic (C14:0 and stearic (C18:0 fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001 and immediately after cooking (P<0.001. However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

Variability in the contents of pork meat nutrients and how it may affect food composition databases.

Science.gov (United States)

Reig, Milagro; Aristoy, M-Concepción; Toldrá, Fidel

2013-10-01

Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inappropriate amounts, may result in negative physiologically effects. However, there are relevant factors affecting the content of many of these substances and somehow such variability should be taken into consideration. So, genetics, age and even type of muscle have a relevant influence on the amount of fat and the contents in heme iron. Also the composition in fatty acids of triacylglycerols is very sensitive to the contents of cereals in the feed; for instance, polyunsaturated fatty acids may range from 10% to 22% in pork meat. The content of other nutrients, like vitamins E and A, are also depending on the type of feed. Some bioactive substances like coenzyme Q10, taurine, glutamine, creatine, creatinine, carnosine and anserine show a large dependence on the type of muscle. This manuscript describes the main factors affecting the composition of pork meat nutrients and how these changes may affect the general food composition databases. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)

DEFF Research Database (Denmark)

Spanos, Dimitrios; Ann Tørngren, Mari; Christensen, Mette

2016-01-01

The characteristics and the oxidative stability of pork steaks and of pork mince were investigated during 2, 5 and 7 days of refrigerated storage using oxygen (O2) levels of 0%, 20%, 50% and 80% in modified atmosphere packaging (MAP). Steaks stored during 7 days were not affected by an increase i......%) O2 MAP. The results show that fresh pork products are affected differently by the MAP O2 concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability....

Alcohol Use Disorders in National Samples of Mexicans and Mexican-Americans: The Mexican National Addiction Survey and the U.S. National Alcohol Survey

Science.gov (United States)

Borges, Guilherme; Medina-Mora, Maria Elena; Lown, Anne; Ye, Yu; Robertson, Marjorie J.; Cherpitel, Cheryl; Greenfield, Tom

2006-01-01

The authors show associations between immigration and alcohol disorders using data from the 1995 and 2000 U.S. National Alcohol Surveys and the 1998 Mexico National Household Survey on Addictions. The prevalence of alcohol dependence was 4.8% for the Mexicans, 4.2% for the Mexico-born immigrants, and 6.6% for the U.S.-born Mexican Americans. They…

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer.

Science.gov (United States)

Nurjuliana, M; Che Man, Y B; Mat Hashim, D; Mohamed, A K S

2011-08-01

The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose™ was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint™, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effect of Black Rice Powder on the Quality Properties of Pork Patties

OpenAIRE

Park, Sin-Young; Lee, Jong-Wan; Kim, Gye-Woong; Kim, Hack-Youn

2017-01-01

Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p

Magnetic Resonance Imaging: A Tool for Pork Pie Development

Science.gov (United States)

Gaunt, Adam P.; Morris, Robert H.; Newton, Michael I.

2013-01-01

The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help to preserve the pie. The properties of the jelly are such that it will ingress into the pastry crust causing undesirable softening. The jelly is traditionally produced by simmering pig trotters with seasoning for several hours. In this work we demonstrate the potential of magnetic resonance imaging (MRI) as a tool for investigating the conditions required for producing jellies with different properties and present two examples of this use. Firstly we demonstrate that MRI can determine the ability of water to diffuse through the jelly which is critical in minimizing the amount of moisture moving from the jelly to the crust. Secondly, the impact of jelly temperature on the penetration length into the crust is investigated. These examples highlight the power of MRI as a tool for food assessment. PMID:28239124

Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts

International Nuclear Information System (INIS)

Fox, J.B. Jr.; Thayer, D.W.; Jenkins, R.K.; Phillips, J.G.; Ackerman, S.A.; Beecher, G.R.; Holden, J.M.; Morrow, F.D.; Quirbach, D.M.

1989-01-01

A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B 1 ), riboflavin (B 2 ), niacin, pyridoxine (B 6 ) and cobalamin (B 12 ) in pork chops, and thiamine, riboflavin and niacin in chicken breasts. Over the range of dose and temperature studied (0.49-6.65 kGy from -20 to 20 0 C) it was possible to derive a mathematical expression for predicting losses. A calculation was made of the effect of the loss of thiamine, riboflavin and niacin due to irradiation on overall loss of these vitamins in the American diet. Losses of riboflavin and niacin were of the order of a fraction of a per cent. The calculated loss at 1.0kGy of thiamine in cooked pork was only 1.5%. There were initial increases with radiation doses up to 2-4 kGy in measured concentrations of riboflavin and niacin in pork and chicken. Increases were highly significant, and of concern to the study of radiation effects and the chemical method of determination of these vitamins. (author)

The Mexican market for electrical equipment and services

International Nuclear Information System (INIS)

Robinson, J.

1994-05-01

Most of Mexico's electric power needs are supplied by the Comision Federal de Electricidad (CFE). Total installed capacity is ca 33,000 MW, of which ca 42% comes from oil-fired generation and 26% hydroelectric. Electricity consumption is expected to grow at ca 6%/y between 1993 and 2000; to meet this demand, CFE plans to build nearly 14,000 MW of additional generating capacity to cost ca $34 billion. A new law governing the electric power sector recently privatized electrical project construction and provided for private financing. Construction of all larger generation and transmission projects has been privatized, thereby deregulating and simplifying the bidding process for Canadian firms wishing to bid, subcontract, or supply equipment or materials. The most notable opportunities for Canadian firms are in transmission projects. The Mexican electrical manufacturing industry comprises ca 2,000 firms employing 150,000 people. Branch plants of global firms plus domestic companies supply over 70% of market demand. Production of equipment and materials for the electrical sector is well integrated with suppliers and customers, and manufacturers are seeking imports to replace abandoned product lines as the industry rationalizes. These, along with more sophisticated equipment not made in Mexico, provide opportunities for Canadian suppliers. The North American Free Trade Agreement gives preference to Canadians over offshore competitors, and eliminates many barriers to exports. Canada's Export Development Corporation provides financing with a line of credit for the electrical sector. Marketing in Mexico is best done through personal visits and capable local representation. A directory of Mexican electrical manufacturers who import is appended. 1 tab

Idioms of Distress Among Depressed White-Non-Mexican and Mexican-Origin Older Men.

Science.gov (United States)

Apesoa-Varano, Ester Carolina; Barker, Judith C; Unutzer, Jurgen; Aguilar-Gaxiola, Sergio; Johnson, Megan Dwight; Tran, Cindy; Guarnaccia, Peter; Hinton, Ladson

2015-09-01

Older men are less likely than older women to receive depression treatment. Latino older men in particular have been found to have significantly lower rates of depression treatment than their white-non-Mexican (WNM) counterparts. Prior research has shown that men are less likely than women to express overt affect and/or report depression symptoms that may prompt primary care physicians' inquiry about depression. Previous studies have overlooked the idioms of distress common among older men. This study investigates: a) the range of idioms of distress that emerge in the narratives of depressed older men, and b) the use of these idioms among depressed WNM and Mexican-origin older men. The present report is based on qualitative data collected through the Men's Health and Aging Study (MeHAS), a mixed-method study of clinically depressed WNM and Mexican-origin older (65 and above) men recruited in primary care settings. Qualitative analysis of 77 interviews led to identification of idioms of distress and informed idiom categories. Study findings show that: a) both groups of men utilized a range of idioms of distress that met current DSM criteria for depression, b) both groups were also likely to utilize idioms that feel outside clinical depression criteria, and c) there were similarities as well as differences between WNM and Mexican-origin men. This study provides a larger vocabulary that clinicians might consider in recognizing depression and initiating depression care for older men from diverse ethnic backgrounds. This is important to improve depression care among older men in general and those of Mexican-origin in particular.

Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

Science.gov (United States)

Imm, Bue-Young; Kim, Chung Hwan; Imm, Jee-Young

2014-01-01

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product. PMID:26761287

El Arte Culinario Mexicano (Mexican Culinary Art).

Science.gov (United States)

Card, Michelle

This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage.

Science.gov (United States)

Kim, Hyoun Wook; Jeong, Jin Young; Seol, Kuk-Hwan; Seong, Pil-Nam; Ham, Jun-Sang

2016-01-01

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.

Reproductive habitus, psychosocial health, and birth weight variation in Mexican immigrant and Mexican American women in south Texas.

Science.gov (United States)

Fleuriet, K Jill; Sunil, T S

2015-08-01

The Latina Paradox, or persistent, unexplained variation in low birth weight rates in recently immigrated Mexican women and the trend toward higher rates in subsequent generations of Mexican American women, is most often attributed to unidentified sociocultural causes. We suggest herein that different disciplinary approaches can be synthesized under the constructs of reproductive habitus and subjective social status to identify influences of sociocultural processes on birth weight. Reproductive habitus are "modes of living the reproductive body, bodily practices, and the creation of new subjects through interactions between people and structures" (Smith-Oka, 2012: 2276). Subjective social status infers comparison of self to others based on community definitions of status or socioeconomic status (Adler 2007). We present results from a prospective study of low-income Mexican immigrant and Mexican American women from south Texas that tested the ability of reproductive habitus and subjective social status to elucidate the Latina Paradox. We hypothesized that reproductive habitus between Mexican immigrant women and Mexican American women inform different subjective social statuses during pregnancy, and different subjective social statuses mediate responses to psychosocial stressors known to correlate with low birth weight. Six hundred thirty-one women were surveyed for psychosocial health, subjective social status, and reproductive histories between 2011 and 2013. Eighty-three women were interviewed between 2012 and 2013 for status during pregnancy, prenatal care practices, and pregnancy narratives and associations. Birth weight was extracted from medical records. Results were mixed. Subjective social status and pregnancy-related anxiety predicted low birth weight in Mexican immigrant but not Mexican American women. Mexican immigrant women had significantly lower subjective social status scores but a distinct reproductive habitus that could explain improved psychosocial

The Sarcocystis-cyst containing beef and pork as the sources of natural intestinal sarcocystosis in Thai people.

Science.gov (United States)

Bunyaratvej, Sukhum; Unpunyo, Piyapong; Pongtippan, Atcharaporn

2007-10-01

Human intestinal sarcocystosis is a zoonotic disease caused by two coccidians, i.e. Sarcocystis fusiformis (syn. S. bovihominis, S. hominis) due to consumption of raw infected beef and Sarcocystis meischeriana (syn. S. suihominis) due to consumption of infected raw pork. In 1987, survey of the macroscopic S. fusiformis cysts in market beef mainly from old water buffalos aged more than 15 years were commonly observed in Bangkok. In 2005, the macroscopic cyst was no longer seen in beef of cattle and water buffalo aged less than three years. The epidemiological investigation of Sarcocystis spp. infected meat in Bangkok and Lampang. Samples for each of the tongue and beef of cattle and water buffalo, pork from Bangkok markets and pork of domestic swine from some remote villages in various subprovinces (Ampurs) in Lampang were obtained for microscopic examination by H and E and selectively by PAS staining. The microscopic S. fusiformis cysts were seen in all five specimens of tongues and ten specimens of muscles of cattle and water buffalo obtained from fresh-food markets in Bangkok. Ten samples of pork from Bangkok markets revealed no coccidian infection. The microscopic S. meischeriana cysts were seen in three specimens of swine muscles collected from two subprovinces in Lampang. The present merozoites in coccidian cysts retrieved from beef and pork are similar to those previously observed in human intestine. This may histologically indicate an invasive sarcocystosis by both species leading to a condition presently known as chronic inflammation of undetermined etiology in man.

Two Decades of Mexican Particle Physics at Fermilab

International Nuclear Information System (INIS)

Rubinstein, R.

2003-01-01

This report is a view from Fermilab of Mexican particle physics at the Laboratory since about 1980; it is not intended to be a history of Mexican particle physics: that topic is outside the expertise of the writer. The period 1980 to the present coincides with the growth of Mexican experimental particle physics from essentially no activity to its current state where Mexican groups take part in experiments at several of the world's major laboratories

No going back. Mexican women find opportunity and obstacles in a changing economy.

Science.gov (United States)

Cabral, E

1994-01-01

An overview was provided of some of the economic and social changes in Mexico that impact on women. At the Colegio de Postgraduados, an ongoing project will examine women's work roles in an agricultural setting. The Ford Foundation has funded research studies at Mexican universities. One such study will examine women workers in foreign-owned factories producing duty free export goods; another study involves interviews with street vendors in the informal sector. Jose Alonso is a specialist on the Mexican garment industry, teaches at the University of the Americas, and advises at the Autonomous Technological Institute of Mexico. He contends that the process of development can best be understood by examining the informal sector. There is no Mexican tradition of a business class. Scholars at the Colegio de Postgraduados' Center for Rural Development are exploring income generation schemes, and building a master's degree program specializing in gender and rural development. The program would train professionals with an understanding of the needs of rural women and appropriate strategies for improving women's social and economic conditions. Crises have precipitated major shifts in work patterns in Mexico. During the 1980s, inflation and unemployment rapidly increased and income declined to 1970s levels. Mass movement of women into the labor force occurred. For many women, the dual role in long paid work hours and family and domestic care has produced independence with a big price tag. Manufacturing jobs along the free trade border areas have provided work opportunities for women, who hold 70% of the jobs. These jobs have moved from low paid menial tasks to higher skilled and better paid positions with training, but only for some women. There are few unions, and the government Confederation of Mexican Workers does not include women. Notwithstanding working conditions, women confront other problems with housing and the lack of basic amenities such as electricity, tap water

Evidence of increment of efficiency of the Mexican Stock Market through the analysis of its variations

Science.gov (United States)

Coronel-Brizio, H. F.; Hernández-Montoya, A. R.; Huerta-Quintanilla, R.; Rodríguez-Achach, M.

2007-07-01

It is well known that there exist statistical and structural differences between the stock markets of developed and emerging countries. In this work, and in order to find out if the efficiency of the Mexican Stock Market has been changing over time, we have performed and compared several analyses of the variations of the Mexican Stock Market index (IPC) and Dow Jones industrial average index (DJIA) for different periods of their historical daily data. We have analyzed the returns autocorrelation function (ACF) and used detrended fluctuation analysis (DFA) to study returns variations. We also analyze the volatility, mean value and standard deviation of both markets and compare their evolution. We conclude from the overall result of these studies, that they show compelling evidence of the increment of efficiency of the Mexican Stock Market over time. The data samples analyzed here, correspond to daily values of the IPC and DJIA for the period 10/30/1978-02/28/2006.

Sulfonated polystyrene magnetic nanobeads coupled with immunochromatographic strip for clenbuterol determination in pork muscle.

Science.gov (United States)

Wu, Kesheng; Guo, Liang; Xu, Wei; Xu, Hengyi; Aguilar, Zoraida P; Xu, Guomao; Lai, Weihua; Xiong, Yonghua; Wan, Yiqun

2014-11-01

A magnetic solid-phase extraction method (MSPE) was developed to pre-concentrate and cleanup clenbuterol (CLE) from pork muscle. Novel sulfonated polystyrene magnetic nanobeads (spMNBs) were synthesized via a one-pot emulsion copolymerization method by using divinylbenzene, styrene, and sodium styrene sulfonate in the presence of oleic acid-modified and 10-undecylenic acid-modified magnetic ferrofluid. The resulting spMNBs exhibited high adsorption efficiency for CLE and for 10 other common beta-adrenergic agonists, namely, brombuterol, ractopamine, tulobuterol, bambuterol, cimbuterol, mabuterol, clorprenaline, penbutolol, salbutamol, and cimaterol. The adsorption behavior of the spMNBs for CLE was described by the Langmuir equation with a maximum adsorption capacity of 0.41 mg/g. Under the optimized parameters, the extraction of CLE from 0.5 g of pork muscle required 25mg of the spMNBs at a shortened adsorption time (0.5 min). The proposed MSPE was coupled with colloidal gold nanoparticle-based immunochromatographic assay (MSPE-AuNPIA) for the quantitative detection of CLE residue in pork muscle. The limit of detection and limit of quantification for the pork muscle were 0.10 and 0.24 ng/g, respectively. The intra-day and inter-day assay recoveries at three CLE spiked concentrations ranged from 92.5% to 98.1%, with relative standard deviations ranging from 3.2% to 13.0%. The results of MSPE-AuNPIA were confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CLE values obtained with MSPE-AuNPIA agreed with those obtained with LC-MS/MS. Copyright © 2014 Elsevier B.V. All rights reserved.

National Mexican Tourism Policy and North American Second Homeowners In Mexico: Local Tourism Development and Mexican Identity (Chapter 6)

DEFF Research Database (Denmark)

Clausen, Helene Balslev

2018-01-01

. Still the Mexican state does not seize the second home owners as a resource and ‘producers’ rather only as consumers of different Mexican objects, food etc. The chapter addresses this research gap and proposes rather than only perceive North American second home owners as part of tourism development...... participate in reshaping and reconfigure public policy and Mexican culture/identity construction. The purpose of the chapter is to explore the role of the North American second home owners and their impact on the planning and regulation of Mexican state policies, and how they might reconfigure practices and...

Infectivity of Trichinella spiralis larvae in pork buried in the ground

Directory of Open Access Journals (Sweden)

Jovic S.

2001-06-01

Full Text Available Time of survival and infectivity of Trichinella spiralis larvae in pig muscle tissue, buried at various depths in the ground were assessed. In the pork pieces the number of infective larvae was 250 ML/g. Meat originated from pig halves was divided in 39 equal pieces, 0.7 kg each, disposed in three groups of 1 3, and buried in depths of 30, 50, and 100 centimeters respectively. The pork was dug up at 13 intervals, approximately every week, until 91st day of the experiment. After each time interval, infectivity of larvae was assessed by bioassay on rats. The artificially infected rats were sacrificed on 42nd day after the infection and meat was examined by the following methods - artificial digestion and trichinoscopy. It was found that the larvae during all 90 days preserved infectivity in each depth.

The Mexican energy sector: integrated dynamic analysis of the natural gas/refining system

International Nuclear Information System (INIS)

Barnes-Regueiro, Francisco; Leach, Matthew; Ruth, Matthias

2002-01-01

Environmental regulations in Mexico could dramatically increase demand for natural gas in the following years. This increase could lead to gas price shocks and a counter-intuitive increase in carbon emissions. The effect would be accentuated if Mexico lacks the funds required to carry on with investments in gas development and processing capacity. With the use of a dynamic computer model, this study addresses responses of the Mexican oil and gas industries to perturbations such as: changes in regulatory and environmental policies; changes in institutional arrangements such as those arising from market liberalization; and lack of availability of investment funds. The study also assesses how regulatory policies can be designed to minimize the economic inefficiencies arising from the business cycle disruptions that some perturbations may cause. In addition, this study investigates how investment responses will shape the Mexican energy sector in the future, particularly with respect to both the relative importance of different fuels for power generation and heating purposes and the nature of competition in the Mexican natural gas market. Furthermore, this study explores the direct consequences of these responses on the level of carbon emissions. (Author)

Radiation Preservation of fresh pork from semi-intensive and intensive pig production systems. A case study in the Greater Accra Region

International Nuclear Information System (INIS)

Amoakoaa, T. L

2011-07-01

The Ministry of Food and Agriculture estimates that about 40,000 Ghanaians suffer from several food borne diseases yearly and this poses a great drain on the economy. Meat contains 75% water and is a good substrate for organisms to grow. There are many food microorganisms and parasites associated with pigs, making it practically impossible to be used by many as a main source of protein even though it contains a lot of nutrients and less harmful fat. There is also the problem of recontamination of pork after packaging. Irradiation of food is one method of food preservation that can reduce microbial and parasitic load, prevent recontamination of food and increase its shelf life. The main objective of this study was to use radiation to make pork from semi-intensive and intensive pig production systems safe for human consumption and extend its shelf life. Questionnaires were administrate to 20 farmers and 10 pork samples were collected from 10 different locations within the Greater Accra Region, for both pig production systems. One location in each pig production systems with the least microbial count was selected for pork sampling for irradiation and shelf life studies. The pork samples were irradiated with irradiation doses of 0, 1.5 and 3kGy and stored at 4°C for 28 days. Statistical tools used were Microsoft Excel and Stat Graphics. Means were separated using tukey test and Duncan's Multiple Range Test. The study observed that most farmers did not have any measures in place to control microbial contamination. However the total mean count of total aerobic mesophillic bacteria and the coliform for pork samples from differentiated locations within Greater Accra in both pig production systems were 4.958 ± 0.90 log 10 cfu/g and ranged from 2.9 to 6.0 and 3.277 ± 1.066 log 10 cfu/g which ranged from 2.0 to 5.67 respectively. Results from the pooled means of total aerobic mesophilic bacteria and total coliform count indicated that a combination treatment of irradiation

Breaking the Silence: Sexual Harassment of Mexican Women Farmworkers.

Science.gov (United States)

Kim, Nicole Jung-Eun; Vásquez, Victoria Breckwich; Torres, Elizabeth; Nicola, R M Bud; Karr, Catherine

2016-01-01

The purpose of this study was to understand Mexican women farmworkers' perceptions of workplace sexual harassment, its related factors and consequences, and potential points of intervention. This community-based participatory research study conducted focus groups with 20 women farmworkers in rural Washington. Four coders analyzed and gleaned interpretations from verbatim transcripts. Three main themes were identified. It was learned that women farmworkers: (1) frequently experienced both quid pro quo and hostile work environment forms of sexual harassment; (2) faced employment and health consequences due to the harassment; and (3) felt that both individual- and industry-level changes could prevent the harassment. Based on these findings, the authors identified three sets of risk factors contributing to workplace sexual harassment and recommend using a multilevel approach to prevent future harassment in the agriculture industry.

Engineering assessment of inactive uranium mill tailings: Mexican Hat Site, Mexican Hat, Utah

International Nuclear Information System (INIS)

1981-09-01

Ford, Bacon and Davis Utah Inc. has reevaluated the Mexican Hat site in order to revise the March 1977 engineering assessment of the problems resulting from the existence of radioactive uranium mill tailings at Mexican Hat, Utah. This engineering assessment has included the preparation of topographic maps, the performance of core drillings and radiometric measurements sufficient to determine areas and volumes of tailings and radiation exposures of individuals and nearby populations, the investigations of site hydrology and meteorology, and the evaluation and costing of alternative corrective actions. Radon gas released from the 2.2 million tons of tailings at the Mexican Hat site constitutes the most significant environmental impact, although windblown tailings and external gamma radiation also are factors. The four alternative actions presented in this engineering assessment range from millsite decontamination with the addition of 3 m of stabilization cover material to removal of the tailings to remote disposal sites and decontamination of the tailings site. Cost estimates for the four options range from about $15,200,000 for stabilization in place, to about $45,500,000 for disposal at a distance of about 16 mi. Three principal alternatives for the reprocessing of the Mexican Hat tailings were examined: heap leaching; treatment at an existing mill; and reprocessing at a new conventional mill constructed for tailings reprocessing. The cost of the uranium recovered would be about $115/lb of U 3 O 8 whether by heap leach or conventional plant processes. The spot market price for uranium was $25/lb early in 1981. Reprocessing the Mexican Hat tailings for uranium recovery is not economically attractive under present conditions

Weight status of Mexican immigrant women: a comparison with women in Mexico and with US-born Mexican American women.

Science.gov (United States)

Guendelman, Sylvia D; Ritterman-Weintraub, Miranda L; Fernald, Lia C H; Kaufer-Horwitz, Martha

2013-09-01

We assessed the association between birthplace, residence, or years in the United States and actual weight (body mass index), perceived weight accuracy, or provider screens for overweight or obesity among Mexican immigrant women. We used linked data from Health and Nutrition Examination Survey waves 2001-2006 and 2006 National Mexican Health and Nutrition Survey to compare 513 immigrants with 9527 women in Mexico and 342 US-born Mexican American women. Immigrants were more likely than women in Mexico to be obese and to perceive themselves as overweight or obese after adjustment for confounders. Recent immigrants had similar weight-related outcomes as women in Mexico. Immigrants were less likely to be obese than were US-born Mexican Americans. Within the overweight or obese population, reported provider screens were higher among immigrants than among women in Mexico, but lower than among US-born Mexican Americans. US residency of at least 5 years but less than 20 years and reporting insufficient provider screens elevated obesity risk. Mexican-origin women in the United States and Mexico are at risk for overweight and obesity. We found no evidence of a "healthy immigrant" effect.

Craniofacial Secular Change in Recent Mexican Migrants.

Science.gov (United States)

Spradley, Katherine; Stull, Kyra E; Hefner, Joseph T

2016-01-01

Research by economists suggests that recent Mexican migrants are better educated and have higher socioeconomic status (SES) than previous migrants. Because factors associated with higher SES and improved education can lead to positive secular changes in overall body form, secular changes in the craniofacial complex were analyzed within a recent migrant group from Mexico. The Mexican group represents individuals in the act of migration, not yet influenced by the American environment, and thus can serve as a starting point for future studies of secular change in this population group. The excavation of a historic Hispanic cemetery in Tucson, Arizona, also allows for a comparison between historic Hispanics and recent migrants to explore craniofacial trends over a broad time period, as both groups originate from Mexico. The present research addresses two main questions: (1) Are cranial secular changes evident in recent Mexican migrants? (2) Are historic Hispanics and recent Mexican migrants similar? By studying secular changes within a migrant population group, secular trends may be detected, which will be important for understanding the biological variation of the migrants themselves and will serve as a preliminary investigation of secular change within Mexican migrants. The comparison of a sample of recent Mexican migrants with a historic Hispanic sample, predominantly of Mexican origin, allows us to explore morphological similarities and differences between early and recent Mexicans within the United States. Vault and face size and a total of 82 craniofacial interlandmark distances were used to explore secular changes within the recent Mexican migrants (females, n = 38; males, n = 178) and to explore the morphological similarities between historic Hispanics (females, n = 54; males, n = 58) and recent migrants. Sexes were separated, and multivariate adaptive regression splines and basis splines (quadratic with one knot) were used to assess the direction and magnitude

Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops.

Science.gov (United States)

Verbeke, Wim; De Smet, Stefaan; Vackier, Isabelle; Van Oeckel, Monique J; Warnants, Nathalie; Van Kenhove, Patrick

2005-02-01

This study investigates the role of drip, colour, marbling and fat cover as intrinsic search cues in the formation of pork chop preferences and individual determinants. Data are collected from a sample of 443 pork consumers in Belgium through using repeated selection of chops from randomised photobooks and questionnaires including socio-demographic, attitudinal and behavioural variables. Data analysis includes mixture regression analysis, bivariate descriptive statistics and the estimation of multivariate probit models. Consumers sampled in this study prefer pork chops without fat cover. Preference for fat cover is stronger among male, 35+ aged consumers with lower levels of awareness of the relation between food and health and who like pork for other reasons than taste and nutritional value (all p<0.05). Preference for colour is equally consistent within an individual, though fifty-fifty light-dark, with dark chops being more preferred by 35+ aged consumers (p<0.05). Preferences for marbling and drip are not consistent and not determined by joint socio-demographic, attitudinal and behavioural factors. Preferences for cue levels are not correlated, except a weak relation between preference for dark chops without drip (r=0.116). Preferences are apparently formed by deductions with the use of single cues as key information, mainly based on fat cover or colour, and random choice on marbling and drip.

Isolation and characterization of methicillin-resistant Staphylococcus aureus from pork farms and visiting veterinary students.

Directory of Open Access Journals (Sweden)

Timothy S Frana

Full Text Available In the last decade livestock-associated methicillin-resistant S. aureus (LA-MRSA has become a public health concern in many parts of the world. Sequence type 398 (ST398 has been the most commonly reported type of LA-MRSA. While many studies have focused on long-term exposure experienced by swine workers, this study focuses on short-term exposures experienced by veterinary students conducting diagnostic investigations. The objectives were to assess the rate of MRSA acquisition and longevity of carriage in students exposed to pork farms and characterize the recovered MRSA isolates. Student nasal swabs were collected immediately before and after farm visits. Pig nasal swabs and environmental sponge samples were also collected. MRSA isolates were identified biochemically and molecularly including spa typing and antimicrobial susceptibility testing. Thirty (30 veterinary students were enrolled and 40 pork farms were visited. MRSA was detected in 30% of the pork farms and in 22% of the students following an exposure to a MRSA-positive pork farm. All students found to be MRSA-positive initially following farm visit were negative for MRSA within 24 hours post visit. Most common spa types recovered were t002 (79%, t034 (16% and t548 (4%. Spa types found in pork farms closely matched those recovered from students with few exceptions. Resistance levels to antimicrobials varied, but resistance was most commonly seen for spectinomycin, tetracyclines and neomycin. Non-ST398 MRSA isolates were more likely to be resistant to florfenicol and neomycin as well as more likely to be multidrug resistant compared to ST398 MRSA isolates. These findings indicate that MRSA can be recovered from persons visiting contaminated farms. However, the duration of carriage was very brief and most likely represents contamination of nasal passages rather than biological colonization. The most common spa types found in this study were associated with ST5 and expands the range of

Quantification of salt concentrations in cured pork by computed tomography

DEFF Research Database (Denmark)

Vestergaard, Christian Sylvest; Risum, Jørgen; Adler-Nissen, Jens

2004-01-01

Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride. From image analysis of the CT images, concentration...

Los Dos Mundos: Rural Mexican Americans, Another America.

Science.gov (United States)

Baker, Richard

This book explores race relations between Mexican Americans and Anglo Americans in "Middlewest," a fictitious name for an actual rural Idaho community with the highest proportion of Mexican Americans in the state. Many Mexican Americans in this predominantly agricultural area are current or former migrant workers. The first chapter…

Exchange rate pass-through inflation and wage differentials in late-industrializing economies: the Mexican case

Directory of Open Access Journals (Sweden)

Teresa S. López

2012-12-01

Full Text Available This paper investigates exchange rate pass-through inflation, and the wage bargaining process, in a developing economy in which firms' market power is largely dependent on technical progress embodied in imported intermediates and capital goods. It develops a heterodox model of income distribution, based on theoretical contributions from Latin American structuralists, labor market segmentationists and post-Keynesian writers, and it presents supportive empirical evidence from the Mexican economy.

Factors associated with Listeria monocytogenes contamination of cold-smoked pork products produced in Latvia and Lithuania.

OpenAIRE

Berzins,-A; Horman,-A; Lunden,-J; Korkeala,-H

2007-01-01

A total of 312 samples of sliced, vacuum packaged, cold-smoked pork from 15 meat processing plants in Latvia and Lithuania, obtained over a 15-month period from 2003 until 2004, were analyzed for the presence of Listeria monocytogenes at the end of their shelf-life. Overall, 120 samples (38%) tested positive for L. monocytogenes. Despite the long storing period, the levels of L. monocytogenes in cold-smoked pork products were low. Manufacturing processes were studied at seven meat processing ...

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

OpenAIRE

Kim, Yiseul; Hong, Geun-Pyo

2016-01-01

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4? for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4?. Despite that SSF was conducted with the ...

Effect of irradiation and modified atmosphere packaging on the microbiological safety of minced pork stored under temperature abuse conditions

International Nuclear Information System (INIS)

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

1991-01-01

The safety of irradiated pork packed in 25% CO 2 :75% N 2 and stored at abuse temperature (10 or 15°C) was assessed by inoculation studies involving Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Clostridium perfringens. Irradiation to a dose of 1.75 kGy reduced pathogen numbers to below the detection limit of 10 2 cells g -1 . When higher inoculum levels were used (10 6 cells g -1 ) irradiation at 1.75 kGy reduced pathogen numbers by 1 –>5 log 10 cycles depending on strain. Clostridium perfringens was the most resistant, and Y. enterocolitica the most sensitive of the pathogens studied. In all cases when high numbers (10 6 to 10 7 g -1 ) of spoilage and/or pathogenic bacteria were present initially on the pork the meat appeared spoiled, and although irradiation reduced the number of microorganisms, the meat was still unacceptable from a sensory viewpoint after treatment. It was concluded that the microbiological safety of irradiated, modified atmosphere packaged (MAP) pork is better than that of unirradiated MAP pork

Technological capability accumulation in the 'maquila industry' in Mexico

Directory of Open Access Journals (Sweden)

Gabriela Dutrénit

Full Text Available From the mid-1960s, 'maquila' plants were established in the Mexican Northern border. The Mexican model was based on foreign firms establishing their own assembly plants. Even though this model was less successful than that of East and South East Asian in terms of several techno-economic indicators, it has largely contributed to employment generation. However, as a result of internal learning process and changes in the global firms strategies, several 'maquilas' operating in Mexico have undergone important qualitative changes. During the 1990s there was a change in the nature of their productive and technological activities towards more complex products and more innovative technological activities. In contrast, other dimensions have evolved slowly, such as the engagement of Mexican suppliers in global supply chains. The aim of this paper is to discuss an analytical framework to help study the technological capability accumulation in the 'maquila' industry in Mexico. Based on that the paper seeks to examine levels of technological capability accumulation of three maquilas, and to bring to light some stylized facts of the accumulation process in this industry. The analytical framework proposed draws on the taxonomy of technological capabilities proposed by Bell & Pavitt (1995 for the manufacturing industry in developing countries and its further adaptations and applications carried in Figueiredo (2001 and Ariffin & Figueiredo (2003, 2004. This paper adapts it to the particularities of the 'maquila' industry in Mexico. The new taxonomy includes technical functions that are relevant to this industry and redefines activities that correspond to various levels of accumulation. This paper is based on a case study methodology. The cases are the business lines of three maquilas in Ciudad Juarez: Thomson Multimedia, Philips Corp. and Delphi Corp. Two business lines correspond to the consumer electronics industry and the third is specialized on electronic

Effect of soy protein isolate on quality of light pork sausages ...

African Journals Online (AJOL)

STORAGESEVER

2008-12-17

Dec 17, 2008 ... The effect of soy protein isolate (SPI) on quality characteristics of light pork ... were darker and firmer and microbiologically safe after storage at 4-5°C for ..... products of defatted soy flour, corn starch and beef: Shelf-life,.

Rapid Determination of Clenbuterol in Pork by Direct Immersion Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry.

Science.gov (United States)

Ye, Diru; Wu, Susu; Xu, Jianqiao; Jiang, Ruifen; Zhu, Fang; Ouyang, Gangfeng

2016-02-01

Direct immersion solid-phase microextraction (DI-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was developed for rapid analysis of clenbuterol in pork for the first time. In this work, a low-cost homemade 44 µm polydimethylsiloxane (PDMS) SPME fiber was employed to extract clenbuterol in pork. After extraction, derivatization was performed by suspending the fiber in the headspace of the 2 mL sample vial saturated with a vapor of 100 µL hexamethyldisilazane. Lastly, the fiber was directly introduced to GC-MS for analysis. All parameters that influenced absorption (extraction time), derivatization (derivatization reagent, time and temperature) and desorption (desorption time) were optimized. Under optimized conditions, the method offered a wide linear range (10-1000 ng g(-1)) and a low detection limit (3.6 ng g(-1)). Finally, the method was successfully applied in the analysis of pork from the market, and recoveries of the method for spiked pork were 97.4-105.7%. Compared with the traditional solvent extraction method, the proposed method was much cheaper and fast. © The Author 2015. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

A risk modelling approach for setting process hygiene criteria for Salmonella in pork cutting plants, based on enterococci

DEFF Research Database (Denmark)

Bollerslev, Anne Mette; Hansen, Tina Beck; Nauta, Maarten

2015-01-01

Pork is known to be a key source of foodborne salmonellosis. Processing steps from slaughter to cutting and retail contribute to the Salmonella consumer exposure. In two extensive surveys comprising a total of 5,310 pork samples, cuttings and minced meat were analysed semiquantitatively for Salmo......Pork is known to be a key source of foodborne salmonellosis. Processing steps from slaughter to cutting and retail contribute to the Salmonella consumer exposure. In two extensive surveys comprising a total of 5,310 pork samples, cuttings and minced meat were analysed semiquantitatively...... for Salmonella and quantitatively for the hygiene indicator enterococci. The samples were collected in 2001/2002 and 2010/2011 in Danish cutting plants, retail supermarkets and butcher shops. A positive correlation between prevalence of Salmonella and number of enterococci was shown (Hansen et al., 2013......). As enterococci and Salmonella share a lower growth limit around 5°C, the positive correlation could imply that the meat had been exposed to temperatures above 5°C. Based on these findings, the objective of this study was to develop an approach for setting process hygiene criteria for predicting Salmonella risk...

Changes in microflora and other characteristics of vacuum-packaged pork loins irradiated at 3.0 kGy

International Nuclear Information System (INIS)

Lebepe, S.; Molins, R.A.; Charoen, S.P.; Farrar, H. IV; Skowronski, R.P.

1990-01-01

Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4 degrees C, 98 days) and mishandling (24-25 degrees C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5 degrees C. Irradiated loins kept at 2-4 degrees C tested negative for Salmonella spp., Campylobacter spp., Clostridium perfringens and Staphylococcus aureus. Yersinia spp., was detected in pork chops held at 5 degrees C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonas spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4 degrees C. With irradiation, TBA values were unaffected but Hunter a color values increased

Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage.

Science.gov (United States)

Song, I H; Kim, W J; Jo, C; Ahn, H J; Kim, J H; Byun, M W

2003-06-01

The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient between irradiation dose and nitrosamine content indicated that irradiation can reduce the levels of nitrosamines. The combination of irradiation and modified atmosphere packaging is effective in enhancing the chemical safety of sausage by reducing nitrosamines, if present, as well as enhancing the microbial safety of cooked pork sausage.

Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.

Science.gov (United States)

Holley, Richard A; Peirson, Michael D; Lam, Jocelyn; Tan, Kit Bee

2004-12-01

The microbial ecology of fresh vacuum-packed pork cuts during storage at -1.5 degrees C for up to 45 days was examined to characterize rates of microbial growth and pH changes in commercially prepared products of normal storage quality. Pork loins in commercial distribution with odour defects were also studied to determine a possible cause of the defects and avoid future problems. In addition, microbial profiles of pork cuts from two plants were compared, after storage for 25 days at -1.5 degrees C, to identify possible reasons for differences in the storage life of product from the plants. The effects of a change in sanitation procedures on the microbial populations of products stored for 25 days were also studied. With normal product, microbial growth in different packages progressed at different rates, reflecting differences in initial levels of bacterial contamination. All samples in the study reached 8 weeks without apparent organoleptic change and samples carried 5.8+/-1.2 log bacteria cm(-2) (mean+/-S.D.). The flora of loins with the odour defect were predominately lactic acid bacteria (LAB) and carnobacteria, but they contained large fractions of Enterobacteriaceae spoiled products, but species of Enterobacteriaceae and lactic acid bacteria could have contributed to spoilage. Comparison of microbial groups present in 16 other cuts, half from each of two commercial plants, which were stored for 25 days at -1.5 degrees C, showed that larger fractions of Enterobacteriaceae were present in samples from the plant having difficulty achieving the desired storage life. Additional bacterial samples from 12 cuts supplied by the latter plant obtained after adoption of an acid sanitizer step in the plant cleaning regimen, and also stored for 25 days at -1.5 degrees C, yielded few Enterobacteriaceae, Aeromonas or Shewanella. Use of an acid sanitizer in plant cleaning may be a means of controlling alkali-tolerant bacteria such as Aeromonas or Shewanella which can

Definition, willingness-to-pay, and ranking of quality attributes of U.S. pork as defined by importers in Asia and Mexico.

Science.gov (United States)

Murphy, R G L; Howard, S T; Woerner, D R; Pendell, D L; Dixon, C L; Desimone, T L; Green, M D; Igo, J L; Tatum, J D; Belk, K E

2015-01-01

A survey was conducted from November 2009 to April 2010 to determine how importers of pork define 7 predetermined quality categories (food safety, customer service, eating quality, product specification, packaging, visual characteristics, and production history) and to estimate willingness-to-pay (WTP) and establish best-worst (B/W) scaling (rank) for the 7 quality categories. Interviews were conducted in Hong Kong/China (n = 83), Japan (n = 48), Mexico (n = 70) and Russia (n = 54) with importers of U.S. pork or those who had purchased U.S. pork from distributors in the last 3 yr. Interviews used dynamic routing software and were structured such that economic factors for purchase were addressed first, allowing all responses to focus on quality. Questions about WTP and B/W were asked and then each respondent was asked to define what each quality category meant to them. Generalized linear mixed models were used to analyze frequency data. Over 70% of interviewees in Hong Kong/China, Japan, and Mexico responded that purchase price was influential in deciding whether or not to purchase imported pork. This number was lower in Russia, where respondents stated tariff rates were also important, indicating market access was a larger issue in Russia. Food safety was the most important quality category (price was not included as a part of quality) for imported pork followed by specifications. Respondents indicated some form of government inspection was how they defined food safety, whereas product size, weight, and subcutaneous fat were all included in the definition of specifications. Interviewees were more likely to pay premiums for customer service and less likely to pay premiums for packaging (P variety meats were numerically lower than for whole muscle cuts or processed products. A guarantee associated with food safety of processed pork products was found to be the quality attribute for which importers would be willing to pay the highest premium. Production history was

SCCmec Type IX Element in Methicillin Resistant Staphylococcusaureusspa Type t337 (CC9) Isolated from Pigs and Pork in Thailand

DEFF Research Database (Denmark)

Vestergaard, Martin; Cavaco, Lina M; Sirichote, Pantip

2012-01-01

blaZ, aac-aphD, vga(A), tetM, and a tet efflux marker, in all strains and additionally ermB and aadD, cat and fex(A) in the pork isolates. None of the isolates were found PVL-positive, but enterotoxins were identified in all isolates. To our knowledge, only a few descriptions of MRSA in livestock...... and food products in Thailand have been observed but this is the first observation of MRSA CC9 associated with SCCmec IX in pork. This study indicates a likely widespread distribution of MRSA in pig and pork in Thailand and further investigation on the prevalence and importance of livestock associated MRSA...

Biological wound dressings sterilized with gamma radiation: Mexican clinical experience

Science.gov (United States)

Martínez-Pardo, M. E.; Ley-Chávez, E.; Reyes-Frías, M. L.; Rodríguez-Ferreyra, P.; Vázquez-Maya, L.; Salazar, M. A.

2007-11-01

Biological wound dressings sterilized with gamma radiation, such as amnion and pig skin, are a reality in Mexico. These tissues are currently processed in the tissue bank and sterilized in the Gamma Industrial Irradiation Plant; both facilities belong to the Instituto Nacional de Investigaciones Nucleares (ININ) (National Institute of Nuclear Research). With the strong support of the International Atomic Energy Agency, the bank was established at the ININ and the Mexican Ministry of Health issued its sanitary license on July 7, 1999. The Quality Management System of the bank was certified by ISO 9001:2000 on August 1, 2003; the scope of the system is "Research, Development and Processing of Biological Tissues Sterilized with Gamma Radiation". At present, more than 150 patients from 16 hospitals have been successfully treated with these tissues. This paper presents a brief description of the tissue processing, as well as the present Mexican clinical experience with children and adult patients who underwent medical treatment with radiosterilized amnion and pig skin, used as biological wound dressings on burns and ocular surface disorders.

Biological wound dressings sterilized with gamma radiation: Mexican clinical experience

Energy Technology Data Exchange (ETDEWEB)

Martinez-Pardo, M.E. [Instituto Nacional de Investigaciones Nucleares, Apdo. postal 18-1027, Col. Escandon 11801 Mexico DF (Mexico)], E-mail: memp@nuclear.inin.mx; Ley-Chavez, E. [ISSEMYM Toluca, Mexico DF (Mexico); Reyes-Frias, M.L. [Instituto Nacional de Investigaciones Nucleares, Apdo. postal 18-1027, Col. Escandon 11801 Mexico DF (Mexico); Rodriguez-Ferreyra, P. [Hospital ' Dr. Nicolas San Juan' , Toluca, Mexico DF (Mexico); Vazquez-Maya, L.; Salazar, M.A. [Hospital General de Mexico, Mexico DF (Mexico)

2007-11-15

Biological wound dressings sterilized with gamma radiation, such as amnion and pig skin, are a reality in Mexico. These tissues are currently processed in the tissue bank and sterilized in the Gamma Industrial Irradiation Plant; both facilities belong to the Instituto Nacional de Investigaciones Nucleares (ININ) (National Institute of Nuclear Research). With the strong support of the International Atomic Energy Agency, the bank was established at the ININ and the Mexican Ministry of Health issued its sanitary license on July 7, 1999. The Quality Management System of the bank was certified by ISO 9001:2000 on August 1, 2003; the scope of the system is 'Research, Development and Processing of Biological Tissues Sterilized with Gamma Radiation'. At present, more than 150 patients from 16 hospitals have been successfully treated with these tissues. This paper presents a brief description of the tissue processing, as well as the present Mexican clinical experience with children and adult patients who underwent medical treatment with radiosterilized amnion and pig skin, used as biological wound dressings on burns and ocular surface disorders.

Biological wound dressings sterilized with gamma radiation: Mexican clinical experience

International Nuclear Information System (INIS)

Martinez-Pardo, M.E.; Ley-Chavez, E.; Reyes-Frias, M.L.; Rodriguez-Ferreyra, P.; Vazquez-Maya, L.; Salazar, M.A.

2007-01-01

Biological wound dressings sterilized with gamma radiation, such as amnion and pig skin, are a reality in Mexico. These tissues are currently processed in the tissue bank and sterilized in the Gamma Industrial Irradiation Plant; both facilities belong to the Instituto Nacional de Investigaciones Nucleares (ININ) (National Institute of Nuclear Research). With the strong support of the International Atomic Energy Agency, the bank was established at the ININ and the Mexican Ministry of Health issued its sanitary license on July 7, 1999. The Quality Management System of the bank was certified by ISO 9001:2000 on August 1, 2003; the scope of the system is 'Research, Development and Processing of Biological Tissues Sterilized with Gamma Radiation'. At present, more than 150 patients from 16 hospitals have been successfully treated with these tissues. This paper presents a brief description of the tissue processing, as well as the present Mexican clinical experience with children and adult patients who underwent medical treatment with radiosterilized amnion and pig skin, used as biological wound dressings on burns and ocular surface disorders

Two galactose-α-1,3-galactose carrying peptidases from pork kidney mediate anaphylactogenic responses in delayed meat allergy

DEFF Research Database (Denmark)

Hilger, Christiane; Fischer, Jörg; Swiontek, Kyra

2016-01-01

BACKGROUND: Serum IgE-antibodies directed at galactose-α-1,3-galactose (α-Gal) are associated with a novel form of delayed anaphylaxis occuring upon consumption of red meat or innards. Pork kidney is known as the most potent trigger of this syndrome, but the culprit allergens have not yet been...... resistent to heat denaturation. Pork kidney extract, isolated ACE I and AP-N were able to activate patient basophils and elicit positive responses in skin prick tests. CONCLUSION: Two cell-membrane proteins carrying α-Gal epitopes were identified in pork kidney. For the first time, isolated meat proteins...... were shown to induce basophil activation in patients with delayed anaphylaxis to red meat providing further confirmation for the clinical relevance of these α-Gal-carrying proteins. This article is protected by copyright. All rights reserved....

Financing options in Mexico`s energy industry

Energy Technology Data Exchange (ETDEWEB)

McKenna, J.J. [PricewaterhouseCoopers Securities, Houston, TX (United States)

1999-10-01

A series of brief notes accompanied this presentation which was divided into seven sections entitled: (1) capital markets update, (2) Mexican financial market update, (3) financing options in the energy industry, (4) the Venezuelan experience at La Apertura, (5) private and strategic equity alternatives, (6) Pricewaterhouse Coopers Securities, and (7) Mexico energy 2005 prediction. The paper focused on how the financial crisis and merger activity in Latin America will impact electricity reform in Mexico. It was noted that under Mexico`s Policy Proposal for Electricity Reform of the Mexican Electricity Industry, the financial community will seek to back companies in power generation, transportation and distribution. The difficulty of financing government businesses undergoing privatization was also discussed with particular emphasis on the challenge of accepting political and regulatory risks. The Latin private equity market and Canadian investment in Mexico was also reviewed. Since NAFTA (North American Free Trade Agreement) went into affect in 1994, Canadian investment in Mexico has more than tripled. Canadian companies have invested more than C$1.7 billion in Mexico since NAFTA. Pricewaterhouse Coopers Securities is a global investment bank which sees large opportunities in the Mexican energy market. They predict that in five years, Mexico will experience a gradual liberalization of the oil and gas sector, and a full liberalization of the gas pipeline and distribution business and the power generation, transmission and distribution business. 3 figs.

The meanings and context of smoking among Mexican university students.

Science.gov (United States)

Thrasher, James F; Bentley, Mararet E

2006-01-01

We sought to describe the dominant social contexts and meanings of smoking among Mexican university students. Structured observations were made and individual in-depth interviews were conducted with 43 university students who were at five levels of involvement with smoking (i.e., never smoker; ex-smoker; experimenter; regular smoker; frequent smoker). Content analysis of interview transcripts was used to distill the primary settings and themes that students associated with smoking. Outside their homes and away from the purview of their parents, the environments that students frequented were permissive of smoking, supporting their perceptions of smoking behavior, cigarettes, and the tobacco industry as normal and socially acceptable. Cigarette smoking was a highly social practice, with students practicing simultaneous smoking and cigarette sharing to underscore bonds with others. Moreover, the leisure times and places in which students smoked appeared to bolster their perceptions of cigarettes as offering them pleasurable relaxation and escape from boredom and conflictual social relations. All students believed that smoking was addictive and that second-hand smoke was dangerous to non-smokers. The short-term negative outcomes of smoking appeared more salient to students than either the longer-term health outcomes of smoking or the practices of the tobacco industry. The meanings and context of smoking were comparable to those found among youth in other parts of the world. Successful tobacco prevention messages and policies to prevent smoking in other youth populations may also succeed among Mexican youth.

Ultrasonic characterization of pork meat salting

International Nuclear Information System (INIS)

García-Pérez, J V; De Prados, M; Pérez-Muelas, N; Cárcel, J A; Benedito, J

2012-01-01

Salting process plays a key role in the preservation and quality of dry-cured meat products. Therefore, an adequate monitoring of salt content during salting is necessary to reach high quality products. Thus, the main objective of this work was to test the ability of low intensity ultrasound to monitor the salting process of pork meat. Cylindrical samples (diameter 36 mm, height 60±10 mm) of Biceps femoris were salted (brine 20% NaCl, w/w) at 2 °C for 1, 2, 4 and 7 days. During salting and at each experimental time, three cylinders were taken in order to measure the ultrasonic velocity at 2 °C. Afterwards, the cylinders were split in three sections (height 20 mm), measuring again the ultrasonic velocity and determining the salt and the moisture content by AOAC standards. In the whole cylinders, moisture content was reduced from 763 (g/kg sample) in fresh samples to 723 (g/kg sample) in samples salted for 7 days, while the maximum salt gain was 37.3 (g/kg sample). Although, moisture and salt contents up to 673 and 118 (g/kg sample) were reached in the sections of meat cylinders, respectively. During salting, the ultrasonic velocity increased due to salt gain and water loss. Thus, significant (p 2 = 0.975) and moisture (R 2 = 0.863) contents. In addition, the change of the ultrasonic velocity with the increase of the salt content showed a good agreement with the Kinsler equation. Therefore, low intensity ultrasound emerges as a potential technique to monitor, in a non destructive way, the meat salting processes carried out in the food industry.

Mexican Marine Corps in the Struggle for Scalable Security and Its Potential as a Guarantor of the Mexican Safety

Science.gov (United States)

2013-03-20

53 G. Elena. Presidente Peña pide a militares a participar en la transformación de México. 1...security of the government of Mexico and the Mexican people until the civilian police is able to do so. 1S. SUBJECT TERMS MAGTF Concept;Mexican...to contribute better to the safety and security of the government of Mexico and the Mexican people until the civilian police is able to do so

Mercado consumidor de carne suína e derivados em Belo Horizonte Pork consumer market in Belo Horizonte, Brazil

Directory of Open Access Journals (Sweden)

I.G. Faria

2006-04-01

Full Text Available Avaliou-se o comportamento do mercado consumidor de carne suína e seus derivados em Belo Horizonte. Foram entrevistados 401 consumidores, homens e mulheres, maiores de 19 anos de idade, mantendo-se a proporcionalidade observada no censo populacional. Além de sexo e faixa etária, escolaridade, ocupação e renda familiar foram levantadas para compor os fatores condicionantes da pesquisa. A carne suína in natura é consumida até três vezes por semana pela maioria da população (61,6%, em função de seu sabor e versatilidade. A compra costuma ser feita num mesmo estabelecimento comercial, sendo preferidos os cortes feitos na hora. O consumo de derivados da carne suína é maior que o da carne in natura em razão da grande variedade de produtos. Os consumidores acreditam que a carne suína in natura e derivados sejam perigosos à saúde pelo excesso de gordura ou de colesterol (38,4% e por transmitir doenças (27,8%. Sexo, idade e renda familiar têm influência no consumo, mas não escolaridade e ocupação. As marcas dos produtos derivados aumentam a confiabilidade e indicam a origem, para a maioria dos consumidores. A população, embora mais atenta aos conceitos de alimentação saudável e segura, não conhece o significado e a função da rastreabilidade e certificação de origem dos produtos. Para aumentar o consumo e justificar a criação de programa de certificação da carne suína e derivados em Minas Gerais, é necessário campanha dirigida de marketing para eliminar os preconceitos em relação a estes produtos.This study aimed to assess the behavior of the consumer in relation to pork and pork products. Four hundred and one consumers, men and women over 19 years old, were randomly sampled from the residents of Belo Horizonte, Minas Gerais, to supply information about pork and pork products consumption, besides school background, occupation and family income. Consumption of fresh pork was directly affected by concepts related

San Pedro Martir Telescope: Mexican design endeavor

Science.gov (United States)

Toledo-Ramirez, Gengis K.; Bringas-Rico, Vicente; Reyes, Noe; Uribe, Jorge; Lopez, Aldo; Tovar, Carlos; Caballero, Xochitl; Del-Llano, Luis; Martinez, Cesar; Macias, Eduardo; Lee, William; Carramiñana, Alberto; Richer, Michael; González, Jesús; Sanchez, Beatriz; Lucero, Diana; Manuel, Rogelio; Segura, Jose; Rubio, Saul; Gonzalez, German; Hernandez, Obed; García, Mary; Lazaro, Jose; Rosales-Ortega, Fabian; Herrera, Joel; Sierra, Gerardo; Serrano, Hazael

2016-08-01

The Telescopio San Pedro Martir (TSPM) is a new ground-based optical telescope project, with a 6.5 meters honeycomb primary mirror, to be built in the Observatorio Astronomico Nacional on the Sierra San Pedro Martir (OAN-SPM) located in Baja California, Mexico. The OAN-SPM has an altitude of 2830 meters above sea level; it is among the best location for astronomical observation in the world. It is located 1830 m higher than the atmospheric inversion layer with 70% of photometric nights, 80% of spectroscopic nights and a sky brightness up to 22 mag/arcsec2. The TSPM will be suitable for general science projects intended to improve the knowledge of the universe established on the Official Mexican Program for Science, Technology and Innovation 2014-2018. The telescope efforts are headed by two Mexican institutions in name of the Mexican astronomical community: the Universidad Nacional Autonoma de Mexico and the Instituto Nacional de Astrofisica, Optica y Electronica. The telescope has been financially supported mainly by the Consejo Nacional de Ciencia y Tecnologia (CONACYT). It is under development by Mexican scientists and engineers from the Center for Engineering and Industrial Development. This development is supported by a Mexican-American scientific cooperation, through a partnership with the University of Arizona (UA), and the Smithsonian Astrophysical Observatory (SAO). M3 Engineering and Technology Corporation in charge of enclosure and building design. The TSPM will be designed to allow flexibility and possible upgrades in order to maximize resources. Its optical and mechanical designs are based upon those of the Magellan and MMT telescopes. The TSPM primary mirror and its cell will be provided by the INAOE and UA. The telescope will be optimized from the near ultraviolet to the near infrared wavelength range (0.35-2.5 m), but will allow observations up to 26μm. The TSPM will initially offer a f/5 Cassegrain focal station. Later, four folded Cassegrain and

Patterns of contraceptive use among Mexican-origin women

Directory of Open Access Journals (Sweden)

Kari White

2013-06-01

Full Text Available BACKGROUND Mexican women in the United States (US have higher rates of fertility compared to other ethnic groups and women in Mexico. Whether variation in women's access to family planning services or patterns of contraceptive use contributes to this higher fertility has received little attention. OBJECTIVE We explore Mexican women's contraceptive use, taking into account women's place in the reproductive life course. METHODS Using nationally representative samples from the US (National Survey of Family Growth and Mexico (Encuesta National de la Dinámica Demográfica, we compared the parity-specific frequency of contraceptive use and fertility intentions for non-migrant women, foreign-born Mexicans in the US, US-born Mexicans, and whites. RESULTS Mexican women in the US were less likely to use IUDs and more likely to use hormonal contraception than women in Mexico. Female sterilization was the most common method among higher parity women in both the US and Mexico, however, foreign-born Mexicans were less likely to be sterilized, and the least likely to use any permanent contraceptive method. Although foreign-born Mexicans were slightly less likely to report that they did not want more children, differences in method use remained after controlling for women's fertility intentions. CONCLUSIONS At all parities, foreign-born Mexicans used less effective methods. These findings suggest that varying access to family planning services may contribute to variation in women's contraceptive use. COMMENTS Future studies are needed to clarify the extent to which disparities in fertility result from differences in contraceptive access.

Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.

Science.gov (United States)

Yin, Y; Zhang, W G; Zhou, G H; Guo, B

2014-08-01

The objective of this study was to investigate the differences in protein modifications between pale, soft, and exudative (PSE) and red, firm, and nonexudative (RFN) pork during postmortem (PM) aging. Longissimus dorsi (LD) including 8 PSE and 8 RFN muscles were individually removed from 16 carcasses. These 16 LD muscles were vacuum packaged at 24 h after slaughter and stored at 4°C for 1, 3, and 5 d. The centrifugation loss, drip loss, color, protein solubility, protein oxidation, protein degradation including desmin, troponin T, and integrin, and μ-calpain activation were determined. The pH of PSE samples was significantly lower than that of RFN samples at both 1 and 24 h PM (P 0.05). In addition, PSE pork presented a lower solubility of sarcoplasmic protein, myofibrillar protein, and total protein than RFN pork except the solubility of myofibrillar protein at d 1 (P firm, and nonexudative pork presented lower intensity of intact 80 kDa calpain and greater intensity of autolyzed 76 kDa product compared to PSE pork (P < 0.01). The results indicate that the degree of μ-calpain activation, the extent of protein degradation including desmin and integrin, and the level of protein solubility in PSE pork could contribute to its low water holding capacity during PM storage.

Mexican Women, Migration and Sex Roles.

Science.gov (United States)

Baca, Reynaldo; Dexter, Bryan

1985-01-01

Compares Mexican women involved in migration to understand how their sex roles and status have been affected. Uses data from two separate studies: ethnography on migrants' wives left at home in a Mexican village and a survey of unauthorized immigrants in the Los Angeles area. (SA)

Differences in quality characteristics of normal, PSE and DFD pork.

Science.gov (United States)

van der Wal, P G; Bolink, A H; Merkus, G S

1988-01-01

Differences in water-holding capacity, colour and tenderness/toughness were studied in 21 pork loins belonging to three quality categories, i.e. dark firm dry (DFD), normal and pale soft exudative (PSE). The division into the three groups was based upon the ultimate pH-values of the loins ( 6·4). The PSE loins were characterized by a poor waterholding capacity, higher cooking loss and paler colour in contrast to the DFD category. The normal loins took an intermediate position. Neither sarcomere length, determined on fresh muscle tissue, nor Armour tenderometer values showed significant differences between the various quality categories. This was in contrast to the Warner-Bratzler (W-B) shear force values, determined on cooked loins, which had the lowest values in the DFD category. A strong relationship between the W-B values and the cooking losses was found. It was concluded that neither sarcomere length nor Armour tenderometer measurements were able to predict the shear force values of cooked pork loins. Copyright © 1989. Published by Elsevier Ltd.

Artificial neural network model of pork meat cubes osmotic dehydratation

Directory of Open Access Journals (Sweden)

Pezo Lato L.

2013-01-01

Full Text Available Mass transfer of pork meat cubes (M. triceps brachii, shaped as 1x1x1 cm, during osmotic dehydration (OD and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w, temperature (20-50ºC, and immersion time (1-5 h in terms of water loss (WL, solid gain (SG, final dry matter content (DM, and water activity (aw, were investigated using experimental results. Five artificial neural network (ANN models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, and 0.992 for DM compared to experimental measurements. The wide range of processing variables considered for the formulation of these models, and their easy implementation in a spreadsheet calculus make it very useful and practical for process design and control.

Engineering assessment of inactive uranium mill tailings: Mexican Hat site, Mexican Hat, Utah. Summary

International Nuclear Information System (INIS)

1981-09-01

Ford, Bacon and Davis Utah Inc. has reevaluated the Mexican Hat site in order to revise the March 1977 engineering assessment of the problems resulting from the existence of radioactive uranium mill tailings at Mexican Hat, Utah. This engineering assessment has included the preparation of topographic maps, the performance of core drillings and radiometric measurements sufficient to determine areas and volumes of tailings and radiation exposures of individuals and nearby populations, the investigations of site hydrology and meteorology, and the investigations of site hydrology and meteorology, and the evaluation and costing of alternative corrective actions. Radon gas released from the 2.2 million tons of tailings at the Mexican Hat site constitutes the most significant environmental impact, although windblown tailings and external gamma radiation also are factors. The four alternative actions presented in this engineering assessment range from millsite decontamination with the addition of 3 m of stabilization cover material to removal of the tailings to remote disposal sites and decontamination of the tailings site. Cost estimates for the four options range from about $15,200,000 for stabilization in place, to about $45,500,000 for disposal at a distance of about 16 mi. Three principal alternatives for the reprocessing of the Mexican Hat tailings were examined: (a) heap leaching; treatment at an existing mill; and reprocessing at a new conventional mill constructed for tailings reprocessing. The cost of the uranium recovered would be about $115/lb of U 3 O 8 whether by heap leach or conventional plant processes. The spot market price for uranium was $25/lb early in 1981. Reprocessing the Mexican Hat tailings for uranium recovery is not economically attractive under present conditions

Tendencies in the energy consumption and in the carbon dioxide emissions in the Mexican cement industry; Tendencias del consumo de energia y emisiones de bioxido de carbono de la industria cementera mexicana

Energy Technology Data Exchange (ETDEWEB)

Ozawa M, Leticia; Sheinbaum P, Claudia [Instituto de Ingenieria UNAM, Mexico, D. F. (Mexico)

1996-12-31

This paper analyzes the changes occurred in the energy consumption and carbon dioxide in the Mexican cement industry. For this purpose, the energy consumption and the emissions are broken up into three types of changes that affect the energy demand of an industry: activity, structure and energy intensity. According to this analysis it is found that the Mexican cement industry has suffered an important reduction in the energy intensity as a result of the disappearance, almost complete, of the wet production process, of the increment in the production of pozzolanic cement and in the opening of new high technology industries. With respect to the intensity of carbon dioxide emissions it does not decrease at the same rate than the energy intensity due to the increased consumption of the fuel oil over the natural gas. At the end of this paper an international comparison is presented of the energy specific consumption and of its emissions. [Espanol] En este articulo se analizan los cambios ocurridos en el consumo de energia y emisiones de bioxido de carbono de la industria cementera mexicana. Para ello, se desagrega el consumo de energia y las emisiones en tres tipos de cambios que influyen en la demanda energetica de una industria: actividad, estructura, e intensidad energetica. De acuerdo con este analisis se encuentra que la industria cementera mexicana ha sufrido un importante decremento en la intensidad energetica producto de la desaparicion, casi por completo, del proceso de produccion por via humeda, del incremento en la produccion del cemento puzolanico y de la apertura de nuevas industrias con alta tecnologia. Por su parte, la intensidad en las emisiones de bioxido de carbono no disminuye a la misma tasa que la intensidad energetica debido al incremento en el uso del combustoleo sobre el gas natural. Al final del articulo se presenta una comparacion internacional del consumo especifico de energia y de las emisiones.

Tendencies in the energy consumption and in the carbon dioxide emissions in the Mexican cement industry; Tendencias del consumo de energia y emisiones de bioxido de carbono de la industria cementera mexicana

Energy Technology Data Exchange (ETDEWEB)

Ozawa M, Leticia; Sheinbaum P, Claudia [Instituto de Ingenieria UNAM, Mexico, D. F. (Mexico)

1997-12-31

This paper analyzes the changes occurred in the energy consumption and carbon dioxide in the Mexican cement industry. For this purpose, the energy consumption and the emissions are broken up into three types of changes that affect the energy demand of an industry: activity, structure and energy intensity. According to this analysis it is found that the Mexican cement industry has suffered an important reduction in the energy intensity as a result of the disappearance, almost complete, of the wet production process, of the increment in the production of pozzolanic cement and in the opening of new high technology industries. With respect to the intensity of carbon dioxide emissions it does not decrease at the same rate than the energy intensity due to the increased consumption of the fuel oil over the natural gas. At the end of this paper an international comparison is presented of the energy specific consumption and of its emissions. [Espanol] En este articulo se analizan los cambios ocurridos en el consumo de energia y emisiones de bioxido de carbono de la industria cementera mexicana. Para ello, se desagrega el consumo de energia y las emisiones en tres tipos de cambios que influyen en la demanda energetica de una industria: actividad, estructura, e intensidad energetica. De acuerdo con este analisis se encuentra que la industria cementera mexicana ha sufrido un importante decremento en la intensidad energetica producto de la desaparicion, casi por completo, del proceso de produccion por via humeda, del incremento en la produccion del cemento puzolanico y de la apertura de nuevas industrias con alta tecnologia. Por su parte, la intensidad en las emisiones de bioxido de carbono no disminuye a la misma tasa que la intensidad energetica debido al incremento en el uso del combustoleo sobre el gas natural. Al final del articulo se presenta una comparacion internacional del consumo especifico de energia y de las emisiones.

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

DEFF Research Database (Denmark)

Meinert, Lene; Tikk, Kaja; Tikk, Meelis

2009-01-01

Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...... the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small....

Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

OpenAIRE

Joseph, Serlene; Chatli, Manish K.; Biswas, Ashim K.; Sahoo, Jhari

2012-01-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P 

The Mexican Committee against Racism and What It Reveals about Relations between Mexican and American Jews

Directory of Open Access Journals (Sweden)

Ariela Katz Gugenheim

2012-10-01

Full Text Available This work reconstructs the origin, organization, development, and disappearance of the Mexican Committee against Racism (Comité Mexicano contra el Racismo, CMR, active in Mexico City from 1944 to 1946, inthe context of the relations between a leading Jewish organization in the United States and a Mexican Jewish institution. The CMR appears in historiography as a Mexican anti-fascist institution, but this research reveals that it was conceived, implemented, financed, and supervised by the American Jewish Committee (AJC, a Jewish social action organization based in the United States, with the aim of fighting against racist and anti-Semitic prejudices, creating a friendly climate towards Jewish-refugee immigration, and quelling anti-American feelings in Mexico. The AJC's involvement was kept a secret for Mexicans in general and for the Jewish community in Mexico. Drawing on archives in Mexico and the United States, this work details the reasons that led to its organization, describes its implementation, explains why the AJC's involvement was kept a secret, and why the CMR failed to prosper and eventually disappeared.

9 CFR 318.19 - Compliance procedure for cured pork products.

Science.gov (United States)

2010-01-01

... the purposes of this section: (1) A product is that cured pork article which is contained within one... “Official Methods of Analysis of the Association of Official Analytical Chemists §§ 950.46, and 928.08 (Chapter 39). 1 The “Official Methods of Analysis of the Association of Official Analytical Chemists,” 15th...

Parental Factors Associated with Mexican American Adolescent Alcohol Use

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Cristina Mogro-Wilson

2013-01-01

Full Text Available The purpose of this study is to further the understanding of how parenting and the relationship between the parent and the youth influence adolescent alcohol use in Mexican American families, with particular attention to acculturation. Results indicated that parental warmth is a strong factor in predicting adolescent alcohol use among Mexican adolescents. The parent-youth relationship played an important role in lowering alcohol use for Mexican American youth. Acculturation has an impact on the level of warmth, control, and the parent-youth relationship for Mexican American families. Findings indicate that there are unique family mechanisms for Mexican American families that should be considered when developing prevention and treatment options.

Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat.

Science.gov (United States)

Ojha, K Shikha; Perussello, Camila A; García, Carlos Álvarez; Kerry, Joseph P; Pando, Daniel; Tiwari, Brijesh K

2017-10-01

In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) and 16% DHA (docosahexanoic acid) were prepared using two different commercial Pronanosome preparations (Lipo-N and Lipo-CAT; which yield cationic and non-cationic nanovesicles, respectively). The thin film hydration (TFH) methodology was employed for encapsulation. Pork meat (Musculus semitendinosus) was submerged in the nanovesicles suspension and subjected to ultrasound (US) treatment at 25kHz for either 30 or 60min. Samples were analysed for fatty acid composition using gas chromatography-flame ionisation (GC-FID). The content of long-chain PUFAs, especially omega-3, was found to increase following the US treatment which was higher for Lipo-CAT compared to Lipo-N nanovesicles. Samples subjected to Lipo-N had higher atherogenic and thrombogenic indices, indicating higher levels of saturated fatty acids compared to the Lipo-CAT. The omega-6/omega-3 ratio in pork meat was significantly reduced following the US treatment, thus indicating an improved fatty acid profile of pork. Copyright © 2017 Elsevier Ltd. All rights reserved.

Gold Nanoparticle Sensor for the Visual Detection of Pork Adulteration in Meatball Formulation

Directory of Open Access Journals (Sweden)

M. E. Ali

2012-01-01

Full Text Available We visually identify pork adulteration in beef and chicken meatball preparations using 20 nm gold nanoparticles (GNPs as colorimetric sensors. Meatball is a popular food in certain Asian and European countries. Verification of pork adulteration in meatball is necessary to meet the Halal and Kosher food standards. Twenty nm GNPs change color from pinkish-red to gray-purple, and their absorption peak at 525 nm is red-shifted by 30–50 nm in 3 mM phosphate buffer saline (PBS. Adsorption of single-stranded DNA protects the particles against salt-induced aggregation. Mixing and annealing of a 25-nucleotide (nt single-stranded (ss DNA probe with denatured DNA of different meatballs differentiated well between perfectly matched and mismatch hybridization at a critical annealing temperature. The probes become available in nonpork DNA containing vials due to mismatches and interact with GNPs to protect them from salt-induced aggregation. Whereas, all the pork containing vials, either in pure and mixed forms, consumed the probes totally by perfect hybridization and turned into grey, indicating aggregation. This is clearly reflected by a well-defined red-shift of the absorption peak and significantly increased absorbance in 550–800 nm regimes. This label-free low-cost assay should find applications in food analysis, genetic screening, and homology studies.

Prevalence of Listeria monocytogenes in pork-meat and other processed products from the Colombian swine industry

Directory of Open Access Journals (Sweden)

Andrea Gamboa Marín

2012-04-01

Full Text Available Objective. To determine the prevalence of L. monocytogenes in pork carcasses, meat cuts, and meat products (“chorizo”, sausage and ham. Materials and methods. Stratified sampling was implemented in meat-processed products. We analyzed 566 (37% carcasses, 472 (31% meat cuts, and 481, (32% meat-processed products, distributed as follows: 169 (11% sausage, 163 (11% ham, and 149 (10% “chorizo”, for a total of 1519 (100% samples in a period of 18 months. The samples were processed using the ISO-17604, ISO-11290-1 and the USDA/FSIS (MLG-8.03 methods. Genus and species were confirmed by multiplex-PCR. Results. We obtained isolates of L. monocytogenes from 21 carcasses (10%, 160 (76% from meat deboning, 10 (5% from ham, 6 (3% from “chorizo”, and 13 (6% from sausage. The prevalence found was 3.7% and 33.9% in carcasses and meat deboning respectively. The prevalence in the meat-processed products was 4.03% in “chorizo”, 6.13% in ham and 7.69% in sausage. The overall prevalence of L. monocytogenes in the study was 13.82%. Conclusions. We found L. monocytogenes in different products analyzed, with particular interest in ham and sausage since both are consumed without previous heat treatment.

An Empirical Study on Governance Structure Choices in China's Pork Supply Chain

NARCIS (Netherlands)

Ji, C.; Felipe, de J.; Briz, J.; Trienekens, J.H.

2012-01-01

China´s pork chain is changing in several ways. Specialized and commercial productions are gaining importance although small scale (backyard) pig production still dominates production. Similarly, small slaughterhouses continue transactions with pig producers in spot market relationships, while big

Identification of microbial isolates from vacuum-packaged ground pork irradiated at 1 kGy

International Nuclear Information System (INIS)

Ehioba, R.M.; Kraft, A.A.; Molins, R.A.; Walker, H.W.; Olson, D.G.; Subbaraman, G.; Skowronski, R.P.

1988-01-01

Bacterial cultures from irradiated (1 kGy) and nonirradiated, vacuum-packaged ground pork held at 5 0 C were isolated and characterized over a 12-day storage period. The initial flora of the meat was composed mostly of Pseudomonas sp., and Enterobacter sp. Although the microflora of nonirradiated samples gradually shifted from Gram-negative to Gram-positive microorganisms, 76% of the isolates were characterized as Gram-negative at the onset of spoilage (9 days at 5 0 C). In contrast, the irradiated ground pork microflora was mainly Gram-positive (66%) shortly after irradiation and increased to 97% after 9 days at 5 0 C. A total of 720 isolates were identified to genus

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

Energy Technology Data Exchange (ETDEWEB)

Roberts, T.

1985-12-01

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

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

International Nuclear Information System (INIS)

Roberts, T.

1985-01-01

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

The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.

Science.gov (United States)

Cluff, MacDonald; Steyn, Hannes; Charimba, George; Bothma, Carina; Hugo, Celia J; Hugo, Arno

2016-09-01

The reduction of sodium in processed meat products is synonymous with the use of salt replacers. Rarely has there been an assessment of the use of intermediate salt levels as a sodium reduction strategy in itself. In this study, 1 and 1.5% salt levels were compared with 0 and 2% controls in fresh pork sausages for effects on chemical, microbial, sensory and technological stability. Although significant (P sausages stored at 4 °C on days 6 and 9 and stored at -18 °C on days 90 and 180; taste, texture and overall liking during sensory evaluation; and % cooking loss, % total loss and % refrigeration loss. Consumers were able to differentiate between the 2 and 1% added NaCl treatments in terms of saltiness. This study indicated that salt reduction to intermediate levels can be considered a sodium reduction strategy in itself but that further research with regards to product safety is needed. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

Directory of Open Access Journals (Sweden)

Jorge E. Cobos-Velazsco

2014-06-01

Full Text Available The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered stable at room temperature due to their acidity and drying degree. Regarding to the weight loss and diameter of the sausage parameters, there were no differences between source types, however, a reduction of diameter was observed with the addition of fiber. Sausages with lamb meat and fiber showed an increase in oxidation. Higher values of luminosity were obtained in pork sausages. The most preferred samples were the pork meat sausages with the presence of fiber.

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

Science.gov (United States)

Viegas, Olga; Moreira, Patrícia S; Ferreira, Isabel M P L V O

2015-01-01

The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

A risk modelling approach for setting microbiological limits using enterococci as indicator for growth potential of Salmonella in pork.

Science.gov (United States)

Bollerslev, Anne Mette; Nauta, Maarten; Hansen, Tina Beck; Aabo, Søren

2017-01-02

Microbiological limits are widely used in food processing as an aid to reduce the exposure to hazardous microorganisms for the consumers. However, in pork, the prevalence and concentrations of Salmonella are generally low and microbiological limits are not considered an efficient tool to support hygiene interventions. The objective of the present study was to develop an approach which could make it possible to define potential risk-based microbiological limits for an indicator, enterococci, in order to evaluate the risk from potential growth of Salmonella. A positive correlation between the concentration of enterococci and the prevalence and concentration of Salmonella was shown for 6640 pork samples taken at Danish cutting plants and retail butchers. The samples were collected in five different studies in 2001, 2002, 2010, 2011 and 2013. The observations that both Salmonella and enterococci are carried in the intestinal tract, contaminate pork by the same mechanisms and share similar growth characteristics (lag phase and maximum specific growth rate) at temperatures around 5-10°C, suggest a potential of enterococci to be used as an indicator of potential growth of Salmonella in pork. Elevated temperatures during processing will lead to growth of both enterococci and, if present, also Salmonella. By combining the correlation between enterococci and Salmonella with risk modelling, it is possible to predict the risk of salmonellosis based on the level of enterococci. The risk model used for this purpose includes the dose-response relationship for Salmonella and a reduction factor to account for preparation of the fresh pork. By use of the risk model, it was estimated that the majority of salmonellosis cases, caused by the consumption of pork in Denmark, is caused by the small fraction of pork products that has enterococci concentrations above 5logCFU/g. This illustrates that our approach can be used to evaluate the potential effect of different microbiological

An Approach to Cluster EU Member States into Groups According to Pathways of Salmonella in the Farm‐to‐Consumption Chain for Pork Products

DEFF Research Database (Denmark)

Vigre, Håkan; Coutinho Calado Domingues, Ana Rita; Pedersen, Ulrik Bo

2016-01-01

, and consumption of pork products across EU states. The objective of the cluster analysis was to aggregate MSs into groups of countries with similar importance of different pathways of Salmonella in the farm‐to‐consumption chain using available, and where possible, universal register data related to the pork...... production and consumption in each country. Based on MS‐specific information about distribution of (i) small and large farms, (ii) small and large slaughterhouses, (iii) amount of pork meat consumed, and (iv) amount of sausages consumed we used nonhierarchical and hierarchical cluster analysis to group...... the MSs. The cluster solutions were validated internally using statistic measures and externally by comparing the clustered MSs with an estimated human incidence of salmonellosis due to pork products in the MSs. Finally, each cluster was characterized qualitatively using the centroids of the clusters....

Historical aspects of Mexican psychiatry.

Science.gov (United States)

Bayardo, Sergio Javier Villaseñor

2016-04-01

Mexican psychiatry initiated since pre-Hispanic times. Historically, treatments were a mixture of magic, science and religion. Ancient Nahuas had their own medical concepts with a holistic view of medicine, considering men and cosmos as a whole. The first psychiatric hospital appeared in 1566 and a more modern psychiatric asylum emerged until 1910. International exchanges of theoretical approaches started in the National University with the visit of Pierre Janet. There were other important figures that influenced Mexican psychiatry, such as Erich Fromm, Henri Ey, Jean Garrabé and Yves Thoret. Regarding Mexican psychiatrists, some of the most important contributors to Mexican psychiatry were José Luis Patiño Rojas, Manuel Guevara Oropeza and Ramón de la Fuente Muñiz. This article includes excerpts from "Clinical Psychiatry", a book by Patiño Rojas where he tries to understand and describe the inner world experienced by patients with schizophrenia; also, the thesis conducted by Guevara Oropeza ("Psychoanalisis"), which is a critical comparison between the theories of Janet and Freud. Finally, we include "The study of consciousness: current status" by Ramón de la Fuente, which leads us through the initial investigations concerning consciousness, its evolution, and the contributions made by psychology, philosophy and neurobiology.

Mars Science Laboratory Launch-Arrival Space Study: A Pork Chop Plot Analysis

Science.gov (United States)

Cianciolo, Alicia Dwyer; Powell, Richard; Lockwood, Mary Kae

2006-01-01

Launch-Arrival, or "pork chop", plot analysis can provide mission designers with valuable information and insight into a specific launch and arrival space selected for a mission. The study begins with the array of entry states for each pair of selected Earth launch and Mars arrival dates, and nominal entry, descent and landing trajectories are simulated for each pair. Parameters of interest, such as maximum heat rate, are plotted in launch-arrival space. The plots help to quickly identify launch and arrival regions that are not feasible under current constraints or technology and also provide information as to what technologies may need to be developed to reach a desired region. This paper provides a discussion of the development, application, and results of a pork chop plot analysis to the Mars Science Laboratory mission. This technique is easily applicable to other missions at Mars and other destinations.

Effect of bone source and storage on the role of mechanically deboned pork in rancidity development in a cooked and smoked sausage

NARCIS (Netherlands)

Ockerman, H.W.; Houben, J.H.; Krol, B.; Plimpton, R.F.; Schad, M.

1981-01-01

The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae)

Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage.

Science.gov (United States)

Jin, Sang-Keun; Ha, So-Ra; Choi, Jung-Seok

2015-12-01

This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods (Pextract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses

International Nuclear Information System (INIS)

Hou Zhengchi; Sun Dakuan; Qin Zongying; Jin Jiang; Zhu Liandi; Yao Side; Sheng Kanglong

2005-01-01

Fresh pork loin samples, protein enzyme inactivated at (72 ± 3) degree C and vacuum packaged, were irradiated to up to 45 kGy at -20 degree C by 60 Co γ-rays. The irradiated samples were examined by various kinds of method to study high dose irradiation effects of sensory changes (meat color and off-odor), transverse shearing strength, weight loss in steam cooking, volatile organic compounds, and lipid oxidation. The results showed that the high dose irradiation produced no serious effects to the pork loin samples, and volunteer responses showed fine acceptability to the irradiated meat. (authors)

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.

Science.gov (United States)

López-Vargas, Jairo H; Fernández-López, Juana; Pérez-Álvarez, José Ángel; Viuda-Martos, Manuel

2014-06-01

The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice processing. The addition of PFA on pork burgers improves their nutritional value (higher fiber content). In raw and cooked burger, all textural parameters, except springiness and cohesiveness, were affected by the incorporation of PFA. PFA addition was found to be effective improving the cooking yield, moisture retention and fat retention. The raw and cooked pork burgers added with PFA had lower TBA values and lower counts of aerobic mesophilic bacteria and enterobacteria than the control samples. No Escherichia coli and molds were found in the samples. The overall acceptability scores showed that the most appreciated sample was the one containing 2.5% PFA. According to the results obtained, 2.5 and 5% of PFA addition can be recommended in pork burger production as a new dietary fiber source. Copyright © 2014 Elsevier Ltd. All rights reserved.

Mexican energy policy and sustainability indicators

International Nuclear Information System (INIS)

Sheinbaum-Pardo, Claudia; Ruiz-Mendoza, Belizza Janet; Rodríguez-Padilla, Víctor

2012-01-01

The authors analyze the Mexican energy policy taking as reference the methodological framework for sustainable energy development proposed by the Economic Commission for Latin America and the Caribbean. This methodology takes eight related indicators to the social, environmental and economic dimensions in order to calculate a general sustainability indicator for the energy sector. In this methodology, the weight of each dimension is different; namely, the social and environmental issues have less relevance than the economic issues. The authors use this methodology because government institutions as the Department of Energy and the Department of Environment and Natural Resources have used some indicators from such a methodology to propose plans, programs, projects and bills. Authors know of the existence of other methodologies about sustainability. Nonetheless, opting for the Economic Commission for Latin America and the Caribbean's methodology is convenient because this organization is a respectable authority for civil servants from the Mexican institutions. Our objective is just to contrast the sustainability grade of the energy sector between 1990 and 2008 for Mexico whose government started reforms in the 1990s. It concludes that those reforms did not bring about a higher sustainability level for the energy sector. - Highlights: ► We used the OLADE, CEPAL and GTZ's methodology to calculate sustainability indicators for the Mexican energy sector. ► We studied the Mexican energy policy from 1990 to date and presented it. ► Currently, the Mexican energy sector is less sustainable than in 1990.

Prospective of the Electrical Mexican Sector 2005-2014

International Nuclear Information System (INIS)

Alonso, Gustavo

2006-01-01

Mexico is an OECD member but is an emergent economy as can be seen from its electrical sector. Its electrical installed capacity has been growing during the last 10 years with a 4.5 % annual pace and it is planed to grow for the next 10 years with a 5.2 % annual pace. In 2004 the annual electrical consumption per inhabitant was of 2237 kWh, which is around the world average but almost one quarter of the industrial countries average consumption. The current document shows the prospective for the Mexican Electricity sector for the 2005-2014 time frames. It also shows the technologies that will be used to cover the requirements of electricity by region. (author)

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat.

Science.gov (United States)

Escudero, Elizabeth; Toldrá, Fidel; Sentandreu, Miguel Angel; Nishimura, Hitoshi; Arihara, Keizo

2012-07-01

This study investigated the in vivo antihypertensive activity of three novel peptides identified in the in vitro digest of pork meat. These peptides were RPR, KAPVA and PTPVP and all of them showed significant antihypertensive activity after oral administration to spontaneously hypertensive rats, RPR being the peptide with the greatest in vivo activity. To our knowledge, this is the first report showing the in vivo antihypertensive action of the three peptides from nebulin (RPR) and titin (KAPVA and PTPVP), thus confirming their reported in vitro angiotensin I-converting enzyme (ACE) inhibitory activity. These findings suggest that pork meat could constitute a source of bioactive constituents that could be utilized in functional foods or nutraceuticals. Copyright © 2012 Elsevier Ltd. All rights reserved.

SCCmec type IX element in Methicillin resistant Staphylococcus aureus spa-type t337 (CC9 isolated from pigs and pork in Thailand

Directory of Open Access Journals (Sweden)

Martin eVestergaard

2012-03-01

Full Text Available Methicillin resistant Staphylococcus aureus (MRSA have emerged among livestock in several countries. In this study, we describe the results of a screening performed in pigs and raw pork samples in Thailand. Ten pork samples and 15 nasal swabs from pigs were collected from two markets and one pig farm in the Samuth Songkhram province in Thailand. MRSA were isolated using selective isolation procedures and confirmed by mecA PCR. The MRSA were characterized by antimicrobial susceptibility testing, PFGE, spa typing, SCCmec typing, and MLST. Resistance and virulence markers were screened using a microarray. Five of the pork samples and six pig nasal swabs were positive for MRSA. All 11 isolates belonged to spa type t337 and CC9 but showed diversity in antimicrobial resistance patterns and PFGE profiles. All isolates harbored SCCmec IX and were resistant to seven out of 14 tested antimicrobials; additional resistances were found in the pork isolates. Microarray analysis identified blaZ, aac-aphD, vga(A, tetM, and a tet efflux marker, in all strains and additionally ermB and aadD, cat and fex(A in the pork isolates. None of the isolates were found PVL-positive, but enterotoxins were identified in all isolates. This is, to our knowledge, the first description of MRSA in livestock and food products in Thailand and also the first observation of MRSA CC9 associated with SCCmec IX. This study indicates a likely widespread distribution of MRSA in pig and pork in Thailand and further investigation on the prevalence and importance of livestock associated MRSA in Thailand is needed.

Points for Improvement in Mexican Legislation on Safeguards

International Nuclear Information System (INIS)

Maciel Sánchez, S.; Carreño Padilla, A. L.

2015-01-01

The main goal of this paper is to underline the specific points needed still to be improved on safeguards in the Mexican legal framework. The problem: Mexico proposed the Tlatelolco Treaty which was before the TNP. So the Mexican legislation on safeguards should to be one of the best around the world, but there are still points to be improved, such as a specific regulation on the topic. Justification: Remembering that the exact sciences need of the law in order to be applied in a desirable way. I mean, the safeguards could be well conceived and well worked from the physics and mathematics point of view, but in order to be followed in any country, it is necessary the right legal framework. Hypothesis: What has Mexico now in its legislation on safeguards and what remains to be done (what is pending in the Mexican legal scope of the safeguards)? Objectives: – To propose legal solutions to correct the weakness of the Mexican legal framework on Safeguards; taking into account my own experience drafting the Mexican regulation on safeguards from 2008 for the Mexican Government in my nuclear law firm “Martínez and Maciel”. – To propose a legal framework on safeguards for Mexico as it is understood by the IAEA. – To update the legal frame work on safeguards in Mexico linking it to the Back end of the spent fuel. (Considering that sooner or later the Mexican Government will have to define its politic on this topic). (author)

Effect of Tara (Caesalpinia spinosa Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

Directory of Open Access Journals (Sweden)

Monika Skowyra

2015-01-01

Full Text Available The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA and control (no added antioxidants. The addition of tara pod powder at 0.02 % was as effective as BHA (0.02 % in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02 % of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

Science.gov (United States)

Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung

2015-01-01

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage. PMID:26761840

Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Directory of Open Access Journals (Sweden)

Tian Gao

2015-07-01

Full Text Available The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT and effective tumbling time (4, 6, 8, and 10 h on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD and significantly increased the total moisture content, product yield, salt soluble proteins (SSP solubility, immobilized water component (p<0.05 compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05, whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05. These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

Reluctant Partners in Modernization: The National Autonomous University of Mexico and Its Links with Industry.

Science.gov (United States)

Castanos-Lomnitz, Heriberta

1997-01-01

Analyzes interviews with 44 Mexicans representative of industry, government, and the National Autonomous University of Mexico concerning modernization, industrialization, and technology transfer in the context of higher education. Although all supported an active role for higher education in technology transfer in public statements, they were…

Metabolic profiling of meat: assessment of pork hygiene and contamination with Salmonella typhimurium.

Science.gov (United States)

Xu, Yun; Cheung, William; Winder, Catherine L; Dunn, Warwick B; Goodacre, Royston

2011-02-07

Spoilage in meat is the result of the action of microorganisms and results in changes of meat and microbial metabolism. This process may include pathogenic food poisoning bacteria such as Salmonella typhimurium, and it is important that these are differentiated from the natural spoilage process caused by non-pathogenic microorganisms. In this study we investigated the application of metabolic profiling using gas chromatography-mass spectrometry, to assess the microbial contamination of pork. Metabolite profiles were generated from microorganisms, originating from the natural spoilage process and from the artificial contamination with S. typhimurium. In an initial experiment, we investigated changes in the metabolic profiles over a 72 hour time course at 25 °C and established time points indicative of the spoilage process. A further experiment was performed to provide in-depth analysis of the metabolites characteristic of contamination by S. typhimurium. We applied a three-way PARAllel FACtor analysis 2 (PARAFAC2) multivariate algorithm to model the metabolic profiles. In addition, two univariate statistical tests, two-sample Wilcoxon signed rank test and Friedman test, were employed to identify metabolites which showed significant difference between natural spoiled and S. typhimurium contaminated samples. Consistent results from the two independent experiments were obtained showing the discrimination of the metabolic profiles of the natural spoiled pork chops and those contaminated with S. typhimurium. The analysis identified 17 metabolites of significant interest (including various types of amino acid and fatty acid) in the discrimination of pork contaminated with the pathogenic microorganism.

Long-term surveillance plan for the Mexican Hat disposal site Mexican Hat, Utah

International Nuclear Information System (INIS)

1997-06-01

This long-term surveillance plan (LTSP) describes the U.S. Department of Energy's (DOE) long-term care program for the Uranium Mill Tailings Remedial Action (UMTRA) Project Mexican Hat, Utah, disposal site. This LSTP describes the long-term surveillance program the DOE will implement to ensure the Mexican Hat disposal site performs as designed and is cared for in a manner that protects the public health and safety and the environment. Before each disposal site is licensed for custody and long-term care, the Nuclear Regulatory Commission (NRC) requires the DOE to submit such a site-specific LTSP

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

GC-MS analysis of off-odor volatiles from irradiated pork

International Nuclear Information System (INIS)

Lin Ruotai; Geng Shengrong; Zhang Jinmu; Chen Yuxia; Liu Yangmin; Wang Liping; Wang Hong; Xu Ying; Yao Side

2007-01-01

The main compounds of off-odor volatiles from irradiated refrigerated vacuum-packaged pork were analyzed by gas chromatograph/mass spectrometer (GC-MS). The analytical results showed that the main compounds of off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, S-methyl thioacetate, and methanethiol. It was proved that the off-odor volatile came from irradiated S-containing amino acid and thiamin. (authors)

Maternal health among working women: A case study in the Mexican-U.S. border

Directory of Open Access Journals (Sweden)

Norma Ojeda de la Peña

1996-01-01

Full Text Available This work is a description of the differences in maternal health among women of the wage-earning class along the Mexican/United States border in Tijuana, Baja California. The study analyzes the specific case of women using the services of the Mexican Institute of Social Security (IMSS, breaking up the sample according to their employment and level of physical labor on the job in industrial, business, and service sectors. The study is based on information from a survey titled, "Social Conditions of Women and Reproductive Health in Tijuana".This was a post-partum survey administered to a total of 2,596 obstetrical patients seen at the Gynecology-. Obstetrics hospital of the Tijuana IMSSoffice during the spring of 1993.The results indicate differing maternal health oonditions among workers, in relation to some of the factors considered risks for infant and maternal health.

Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages.

Science.gov (United States)

Botsaris, George; Orphanides, Antia; Yiannakou, Evgenia; Gekas, Vassilis; Goulas, Vlasios

2015-12-01

Pistacia lentiscus fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate P. lentiscus extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined. Results revealed that leaves are richer source of polyphenolic antioxidants than fruits, with methanol being the better extraction solvent. In the next step, the antioxidant and antimicrobial effects of methanolic extracts (300 mg/kg) in the pork sausage formulation were investigated. Peroxide, acid and thiobarbituric acid-reactive substance values demonstrated that both fruit and leaf extracts reduced the rate of lipid oxidation of sausages at 4 °C. Total viable count revealed significant differences on the fifth day of storage, with better microbial inhibition by leaf extract. No significant differences between the extracts were observed after the tenth day of storage. Overall, the extracts can be used to prevent lipid oxidation and reduce microbial spoilage during the first days of storage of fresh traditional pork sausages.

Generic global regression models for growth prediction of Salmonella in ground pork and pork cuts

DEFF Research Database (Denmark)

Buschhardt, Tasja; Hansen, Tina Beck; Bahl, Martin Iain

2017-01-01

Introduction and Objectives Models for the prediction of bacterial growth in fresh pork are primarily developed using two-step regression (i.e. primary models followed by secondary models). These models are also generally based on experiments in liquids or ground meat and neglect surface growth....... It has been shown that one-step global regressions can result in more accurate models and that bacterial growth on intact surfaces can substantially differ from growth in liquid culture. Material and Methods We used a global-regression approach to develop predictive models for the growth of Salmonella....... One part of obtained logtransformed cell counts was used for model development and another for model validation. The Ratkowsky square root model and the relative lag time (RLT) model were integrated into the logistic model with delay. Fitted parameter estimates were compared to investigate the effect...

A Turnover Model for the Mexican Maquiladoras.

Science.gov (United States)

Maertz, Carl P.; Stevens, Michael J.; Campion, Michael A.

2003-01-01

From interviews with 47 Mexican maquiladora workers, a model of voluntary turnover was created and compared with models from the United States, Canada, England, and Australia. Despite similarities, the cultural and economic environment affected the precise content of antecedents in the Mexican model. (Contains 63 references.) (SK)

Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.

Science.gov (United States)

Utrilla, M C; García Ruiz, A; Soriano, A

2014-12-01

The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physicochemical or sensory properties. Six types of salchichon were made using lean venison and a varying amount of pork meat (40%, 30%, 25%, 20%, 15% and 10%). All types displayed appropriate physicochemical properties (pH, aw, moisture loss) and color (L*, a*, b*) during ripening, as well as adequate levels of lipolysis (acidity index) and lipid oxidation (TBARS). Moreover, reduction of the amount of pork meat in salchichon prompted an increase in the relative percentage of polyunsaturated fatty acids. It was concluded that in making venison salchichon, the addition of a 25% pork meat is sufficient to ensure a satisfactory ripening process and physicochemical characteristics, optimal organoleptic properties and a higher percentage of polyunsaturated fatty acids than that found in traditional venison salchichon. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.

Science.gov (United States)

Utrilla, M C; García Ruiz, A; Soriano, A

2014-08-01

A venison salchichon was made using varying proportions of olive oil to replace the traditional pork meat and to obtain a healthier product. Six types of salchichon were produced. The control type contained 75% lean venison and 25% pork meat; in the other types, 15%, 25%, 35%, 45% and 55% of the pork meat were replaced by olive oil introduced in the form of an organogel (olive oil emulsified with soy protein and water). All types were satisfactory in terms of physicochemical characteristics (pH, a(w), moisture loss) and instrumental colour throughout ripening, and displayed acceptable levels of lipolysis (acidity index) and lipid oxidation (TBARS). Higher proportions of olive oil prompted an increase in monounsaturated fatty acid content (mainly C18:1). All six types of salchichon were judged acceptable by consumers, the highest scores being given to those in which no more than 25% of the pork meat was replaced by olive oil. Copyright © 2014 Elsevier Ltd. All rights reserved.

Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

International Nuclear Information System (INIS)

Dussault, D.; Benoit, C.; Lacroix, M.

2012-01-01

The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60 Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages. - Highlights: ► A fermented dextrose (FD) with γ-irradiation in pork sausages was investigated. ► Pork sausages containing the FD were prepared and then irradiated. ► Combined treatment reduced the bacterial growth compared to the treatments alone. ► Combined treatment increased the shelf-life compared to both treatments alone.

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...

Familism, machismo and child rearing practices among Mexican Americans.

Science.gov (United States)

Tamez, E G

1981-09-01

Mexican Americans form the 2nd largest minority group in the US. Fertility is 50% higher than in any other ethnic group. Income levels are inordinately low. In 1970, 42% of Mexican Americans were indigent, making approxiamtely 4200 annually. The Mexican American poor can be categorized into newly arrived aliens or 2nd or 3rd generation American citizens. In the 1st instance, the couple is young and English is not spoken. 2nd or 3rd generation Mexican Americans speak English. The persistent socioeconomic status of the Mexican American relates directly to the level of education. 52% of all Mexican Americans do not finish high school. Paz and Remos described the Mexican in terms of Adler's inferiority model. Murillo stated that to an individual, the family--whether nuclear or extended--is the center of life. The inherent responsibility is that the individual behave properly lest the family be disgraced. The family provides emotional and material security. Familism was seen as a deterrant to utilization of health care services, although some studies claim opposing views. Familism and occupational stability related positively to seeking medical care when ill. Hayden believed that supreme male dominance, individualism, pride, wife beating, aversion to contraceptives, and other characteristics were attributable to machismo. A predominant pattern in Mexican American culture is that of elders' ordering young men and women to establish obedience and male dominance. The husband represents authority and the wife-mother maintains a role of complete devotion to her husband and children. Role differentiation is taught implicitly and explicitly from infancy. Studies on the psychological differences between the sexes indicated that females were oppressed and had lower self esteem than males. 18-24 year old Mexican Americans are becoming less insistent upon strict separation of sex roles and are beginning to reject the traditional Mexican notion of masculine superiority. The word

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements.

Science.gov (United States)

Choe, Jee-Hwan; Choi, Mi-Hee; Rhee, Min-Suk; Kim, Byoung-Chul

2016-07-01

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

Prediabetes, undiagnosed diabetes, and diabetes among Mexican adults: findings from the Mexican Health and Aging Study.

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Kumar, Amit; Wong, Rebeca; Ottenbacher, Kenneth J; Al Snih, Soham

2016-03-01

The purpose of the study was to examine the prevalence and determinants of prediabetes, undiagnosed diabetes, and diabetes among Mexican adults from a subsample of the Mexican Health and Aging Study. We examined 2012 participants from a subsample of the Mexican Health and Aging Study. Measures included sociodemographic characteristics, body mass index, central obesity, medical conditions, cholesterol, high-density lipoprotein cholesterol, hemoglobin A1c, and vitamin D. Logistic regression was performed to identify factors associated with prediabetes, undiagnosed diabetes, and self-reported diabetes. Prevalence of prediabetes, undiagnosed, and self-reported diabetes in this cohort was 44.2%, 18.0%, and 21.4%, respectively. Participants with high waist-hip ratio (1.61, 95% confidence interval [CI] = 1.05-2.45) and high cholesterol (1.85, 95% CI = 1.36-2.51) had higher odds of prediabetes. Overweight (1.68, 95% CI = 1.07-2.64), obesity (2.38, 95% CI = 1.41-4.02), and high waist circumference (1.60, 95% CI = 1.06-2.40) were significantly associated with higher odds of having undiagnosed diabetes. Those residing in a Mexican state with high U.S. migration had lower odds of prediabetes (0.61, 95% CI = 0.45-0.82) and undiagnosed diabetes (0.53, 95% CI = 0.41-0.70). Those engaged in regular physical activity had lower odds of undiagnosed diabetes (0.74, 95% CI = 0.57-0.97). There is a high prevalence of prediabetes and undiagnosed diabetes among Mexican adults in this subsample. Findings suggest the need for resources to prevent, identify, and treat persons with prediabetes and undiagnosed diabetes. Copyright © 2016 Elsevier Inc. All rights reserved.

Prevalence and Characterization of Staphylococcus aureus Strains in the Pork Chain Supply in Chile.

Science.gov (United States)

Velasco, Valeria; Vergara, José L; Bonilla, Ana M; Muñoz, Javier; Mallea, Alejandra; Vallejos, Diego; Quezada-Aguiluz, Mario; Campos, Jorge; Rojas-García, Pedro

2018-05-01

The detection of methicillin-resistant Staphylococcus aureus (MRSA) and other emerging strains in meat-producing animals and retail meat has increased the risk of contamination of food. The aim of this study was to determine the prevalence and characterize S. aureus strains isolated from the pork chain supply in Chile. A total of 487 samples were collected: 332 samples from pigs at farms and slaughterhouses (nasal, n = 155; skin, n = 177); 85 samples from carcasses at slaughterhouses; and 70 meat samples at supermarkets and retail stores. The isolation of S. aureus was carried out by selective enrichment and culture media. Biochemical testing (API ® Staph) and PCR (detection of the nuc and mecA genes) were used to confirm S. aureus and MRSA strains. The agglutination test was used to determine the protein PBP2'. Enterotoxins (SEA, SEB, SEC, SED) were determined by agglutination test and the se genes by PCR method. Oxacillin and cefoxitin susceptibility testing were carried out using the diffusion method. The overall prevalence of S. aureus in the pork meat supply was 33.9%. A higher prevalence was detected on carcasses (56.5%), in pigs sampled at farms (40.6%) than in pigs sampled at slaughterhouses (23.3%) and in nonpackaged retail meat (43.1%) than packaged retail meat (5.3%) (p ≤ 0.05). No significant differences (p > 0.05) were found between the prevalence in pigs (28.3%) and pork meat (32.9%) and between natural pig farming (33.3%) and conventional production (52.8%). The mecA gene and the protein PBP2' were not detected in S. aureus strains. Two S. aureus strains exhibited oxacillin and cefoxitin resistance, and one S. aureus strain was resistant to cefoxitin. One S. aureus strain isolated from a meat sample was positive for enterotoxin SEB. Although the mecA gene was not detected, oxacillin-resistant and seb-producing S. aureus strains were detected, which represent a risk in the pork chain supply.

The Smell of Memories. A Mexican Migrant’s Search for Emotional Sustainability through Mexican Films.

OpenAIRE

Gabriela Coronado

2011-01-01

For more than 10 years living as a Mexican migrant, between two countries (Mexico and Australia), two cities (Mexico City and Sydney), and two social worlds (Mexican and multicultural Australian ‘families-friends’), I have been immersed in a systematic process of self observation and self reflection on my life in my country of destination. During this time I have explored my memories of place and their relationship with my emotional experiences, looking for strategies to continue to be connec...

Learning to Learn: A Case for the Heterogeneous Expectations Hypothesis in Industrialized Markets

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Desmond W. Ng

2016-07-01

Full Text Available A cobweb model is developed where the heterogeneous expectation hypothesis is examined. An agent’s heterogeneous expectation involves the development of a “higher ordered learning” process in which agents over time develop expectations that are consistent with rational expectations. In addition, as cob web models are production based systems, an agents’ heterogeneous expectations are influenced by a specialization of activities. The case of the industrialization of the U.S. hog-pork industry is used to illustrate the influence of these features on the equilibrium and non-equilibrium properties of a modified cob-web model.

Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements.

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Zhou, Peng; Regenstein, Joe M

2007-05-01

The objective of this study was to compare water gel desserts from various gelatins using instrumental measurements. The puncture test and texture profile analysis (TPA) with compression were determined at 25% and 75% deformation; the melting properties were determined rheologically by monitoring the change of storage modulus (G') with increasing temperature. The measurements with 25% deformation were always nondestructive, while measurements with 75% deformation were mostly destructive. Desserts made from Alaska pollock gelatin (AG) or gelatin mixtures containing AG were more resistant to the destruction caused by the large deformation than tilapia gelatin and pork gelatins. In addition, the gel dessert made from AG melted at a lower temperature than those from tilapia skin gelatin and pork gelatins, while desserts made from gelatin mixtures reflected the melting properties of the separate gelatins.

Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.

Science.gov (United States)

Shackelford, S D; Wheeler, T L; Koohmaraie, M

2004-01-01

The present experiments were conducted to determine whether improved beef longissimus shear force methodology could be used to assess pork longissimus tenderness. Specifically, three experiments were conducted to: 1) determine the effect of belt grill (BG) cookery on repeatability of pork longissimus Warner-Bratzler shear force (WBSF), 2) compare the correlation of WBSF and slice shear force (SSF) with trained sensory panel tenderness ratings, and 3) estimate the repeatability of pork longissimus SSF for chops cooked with a BG. In Exp. 1 and 2, the longissimus was removed from the left side of each carcass (Exp. 1, n = 25; Exp. 2, n = 23) at 1 d postmortem and immediately frozen to maximize variation in tenderness. In Exp. 1, chops were cooked with either open-hearth electric broilers (OH) or BG, and WBSF was measured. Percentage of cooking loss was lower (P cooked with a BG (23.2%; SD = 1.7%) vs. OH (27.6%; SD = 3.0%). Estimates of the repeatability of WBSF were similar for chops cooked with OH (0.61) and BG (0.59). Although significant (P cooking methods accounted for less than 5% of the total variation in WBSF. In Exp. 2, the correlation of SSF (r = -0.72; P cooked with BG, and SSF was determined. The repeatability of SSF was 0.90, which is comparable to repeatability estimates for beef and lamb. Use of BG cookery and SSF could facilitate the collection of accurate pork longissimus tenderness data. Time and labor savings associated with BG cookery and the SSF technique should help to decrease research costs.

"American" Abjection: "Chicanos," Gangs, and Mexican/Migrant Transnationality in Chicago

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De Genova, Nicholas

2008-01-01

Crime and street violence often evoke racialized discourses about urban space. In this ethnographic research in Chicago, however, the disdain that many Mexican migrants articulated about street gangs principally concerned issues "internal" to the Mexican/Chicano community, notably a profound ambivalence about U.S.-born Mexicans and a…

[Dichotic perception of Mandarin third tone by Mexican Chinese learners].

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Wang, Hongbin

2014-05-01

To investigate the relationship between the advantage ear (cerebral hemisphere) of Spanish-speaking Mexican learners and the third Chinese tone. Third tone Chinese vowel syllables were used as experimental materials with dichotic listening technology to test the Spanish-speaking Mexican Chinese learners (20-32 years old) who studied Chinese about 20 h. In terms of error rates to identify the third Chinese tone, the Spanish-speaking Mexican Chinese learners's reaction to the third tone suggested that their left ears were the advantageous ear (the right cerebral hemisphere) (Z=-2.091, P=0.036). The verbal information of tones influenced the perception of Mexican Chinese learners' mandarin tones. In the process of learning mandarin tones, Mexican Chinese learners gradually formed the category of tones.

Financing options in Mexico's energy industry

Energy Technology Data Exchange (ETDEWEB)

McKenna, J.J. (PricewaterhouseCoopers Securities, Houston, TX (United States))

1999-01-01

A series of brief notes accompanied this presentation which was divided into seven sections entitled: (1) capital markets update, (2) Mexican financial market update, (3) financing options in the energy industry, (4) the Venezuelan experience at La Apertura, (5) private and strategic equity alternatives, (6) Pricewaterhouse Coopers Securities, and (7) Mexico energy 2005 prediction. The paper focused on how the financial crisis and merger activity in Latin America will impact electricity reform in Mexico. It was noted that under Mexico's Policy Proposal for Electricity Reform of the Mexican Electricity Industry, the financial community will seek to back companies in power generation, transportation and distribution. The difficulty of financing government businesses undergoing privatization was also discussed with particular emphasis on the challenge of accepting political and regulatory risks. The Latin private equity market and Canadian investment in Mexico was also reviewed. Since NAFTA (North American Free Trade Agreement) went into affect in 1994, Canadian investment in Mexico has more than tripled. Canadian companies have invested more than C$1.7 billion in Mexico since NAFTA. Pricewaterhouse Coopers Securities is a global investment bank which sees large opportunities in the Mexican energy market. They predict that in five years, Mexico will experience a gradual liberalization of the oil and gas sector, and a full liberalization of the gas pipeline and distribution business and the power generation, transmission and distribution business. 3 figs.

Generational Variations in Mexican-Origin Intermarriage

OpenAIRE

Cedillo, Rosalio

2015-01-01

This dissertation examines intermarriage across generations of the Mexican-origin population in order to better understand how this population is incorporating in U.S. society, and looks at parental migration status and parental nativity as factors that may impede or facilitate intermarriage incorporation. Using data from the Immigration and Intergenerational Mobility in Metropolitan Los Angeles (IIMMLA) survey the research shows that: the majority of intermarriages among the Mexican-origin ...

Diabetes is more lethal in Mexicans and Mexican Americans compared to non-Hispanic Whites

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Hunt, Kelly J; Gonzalez, Maria Elena; Lopez, Ruy; Haffner, Steve M; Stern, Michael P; Gonzalez-Villalpando, Clicerio

2012-01-01

Purpose To examine the mortality risk associated with diabetes in the Mexico City Diabetes Study (MCDS) and the San Antonio Heart Study (SAHS). Methods Prospective cohorts conducted 1990-2007 in MCDS and 1979-2000 in SAHS. Mortality risk was examined using Cox proportional hazard models in 1,402 non-Hispanic whites (NHW), 1,907 U.S.-born Mexican Americans (MA), 444 Mexican-born MA, 2,281 Mexico City residents (MCR) between the ages of 35 and 64. Results Age- and sex-adjusted mortality HRs comparing U.S.-born MA, Mexican-born MA and MCR to NHW were 1.09 (95% CI: 0.86, 1.37), 1.23 (95% CI: 0.86, 1.76) and 0.97 (95% CI: 0.77, 1.23), respectively, in non-diabetic individuals; in contrast, mortality risk varied in diabetic individuals with respective HRs of 1.77 (95% CI: 1.20, 2.61), 1.08 (95% CI: 0.59, 1.97) and 2.27 (95% CI: 1.53, 3.35) (interaction p-value=0.0003). Excluding Mexican-born MA and non-diabetic individuals, controlling for medication use, insulin use, fasting glucose levels and duration of diabetes explained a significant proportion of the mortality differential (HRs relative to NHW were 1.31 (95% CI: 0.87, 1.98) in U.S.-born MA and 1.38 (95% CI: 0.89, 2.12) in MCR). Conclusions This study provides evidence that diabetes is more lethal in U.S.-born MA and MCR than in NHW. PMID:21840730

Cultural Industries and Policy In Mexico and Canada After 20 Years of NAFTA

OpenAIRE

Gómez, Rodrigo; Muñoz Larroa, Argelia

2014-01-01

The main objective of this article is to present an analysis of 20 years of the North America Free Trade Agreement (NAFTA) in the area of cultural policies, specifically, those related to cultural industries. Our main focus is to compare the positions that the Canadian and Mexican governments have taken vis-à-vis the world's number-one audiovisual power, the United States. Within this scenario, we have spotlighted the Mexican case. El objetivo principal de este artículo es presentar un aná...

Evaluation of dried salted pork ham and neck quality

OpenAIRE

Simona Kunová; Juraj Čuboň; Ondřej Bučko; Miroslava Kačániová; Jana Tkáčová; Lukáš Hleba; Peter Haščík; Ľubomír Lopašovský

2015-01-01

The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions.  Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 °C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, f...

The industrial division of labor among immigrants and internal migrants to the Los Angeles economy.

Science.gov (United States)

Ellis, M; Wright, R

1999-01-01

This study examined the industrial division of labor among immigrants and in-migrants in the Los Angeles, California, metropolitan area. It addresses debates about channeling of new arrivals into jobs among similar ethnic groups and human capital views. Data were obtained from the 1990 Census on resident native-born, resident foreign-born, in-migrants, and recent immigrants who arrived during 1985-90. Light and Rosenstein's (1995) concepts of groups and their resources were used to organize ideas about ethnic networks and their effectiveness in channeling migrant workers into 15 industrial sectors. Sectoral differences were revealed with the familiarity index of dissimilarity. Findings reveal that social networks were the strongest for Koreans, who supplied work for recent arrivals in the same sectors as Korean-born residents, regardless of education. Mexican new arrivals were less likely to work in the same sectors as their resident Mexican counterparts. Mexican networks placed new arrivals in durable manufacturing in the 1960s and 1970s when it was a key source of employment. By the 1980s and 1990s, the economy shifted and employment went down in durable manufacturing. Mexicans thus found employment elsewhere. Native White and Black in-migrants had the strongest channeling into same sector jobs. This is attributed to the small streams, the ability of the labor market to absorb these workers, and the availability of job vacancies among native out-migrants. Filipino migrants had similar patterns as Whites and Blacks. Mexican and Central American residents had more inter-ethnic competition over jobs than Whites or Blacks.

Reproduction and community structure of fish from winter catch sites from industrial shrimp bycatch from the northeast and southeast Mexican Pacific

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Jorge de Jesus Tirado-Ibarra

2018-03-01

Full Text Available The shrimp fishery is one of the most important fisheries in the world, although the low selectivity from trawling nets has led to the capture of a large number of non-target species. Shrimp-bycatch species include a large number of fish and invertebrate species, of which fish species are the most abundant. The present study aims to determine the community structure as well as the average sizes at first maturity of the fish species from shrimp-bycatch caught from industrial fisheries in the Mexican Pacific from Sinaloa to Guerrero, from January to March 2015. The shrimp-bycatch fish diversity value was found to be 2.22. A total of 37 species of finfish were found, of which five were considered rare. The fish species with the highest Importance Value Index (IVI levels were Pseudupeneus grandisquamis, Paralichthys woolmani, Lutjanus peru and Diapterus peruvianus. The average size at first maturity was calculated for all species. Of the analysed organisms, 90% were in the juvenile stage, including species with riverine and artisanal fisheries. The present study demonstrates the risk within marine populations to different non-target species due to the poor selectivity of shrimp trawls.

LC-QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination.

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Sarah, S A; Faradalila, W N; Salwani, M S; Amin, I; Karsani, S A; Sazili, A Q

2016-05-15

The purpose of this study was to identify porcine-specific peptide markers from thermally processed meat that could differentiate pork from beef, chevon and chicken meat. In the initial stage, markers from tryptic digested protein of chilled, boiled and autoclaved pork were identified using LC-QTOF-MS. An MRM method was then established for verification. A thorough investigation of LC-QTOF-MS data showed that only seven porcine-specific peptides were consistently detected. Among these peptides, two were derived from lactate dehydrogenase, one from creatine kinase, and four from serum albumin protein. However, MRM could only detect four peptides (EVTEFAK, LVVITAGAR, FVIER and TVLGNFAAFVQK) that were consistently present in pork samples. In conclusion, meat species determination through a tandem mass spectrometry platform shows high potential in providing scientifically valid and reliable results even at peptide level. Besides, the specificity and selectivity offered by the proteomics approach also provide a robust platform for Halal authentication. Copyright © 2015 Elsevier Ltd. All rights reserved.

Customer’s preferred service behaviors in two industries: the case of the mexican consumers

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Barragan, J.

2006-01-01

Full Text Available The interaction that occurs between a service provider and a customer has received a significant amount of attention in the services research stream. However, there is still little knowledge with regards to how consumers assess service encounters, and even less about what is important to consumers in different countries other than the U.S. Using Mexican consumers, a group of behaviors (caring, courtesy, friendliness, and promptness was investigated to determine their relative importance in interactions with medical and restaurant service encounters and their impact on satisfaction with those providers. Promptness was the only behavior that did not have an effect on satisfaction reflecting a society with a higher orientation for people-oriented behaviors.

Integrated management of organic wastes for remediation of massive tailings storage facilities under semiarid mediterranean climate type: efficacy of organic pork residues as study case

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Ginocchio, Rosanna; Arellano, Eduardo; España, Helena; Gardeweg, Rosario; Bas, Fernando; Gandarillas, Mónica

2016-04-01

Remediation of large surface areas of massive mine wastes, such as tailings storage facilities (TSFs) is challenging, particularly when no topsoils have been stored for the mine closure stage. Worldwide, it has been demonstrated that the use of organic wastes as substrate amendments for remediation of hard rock mine wastes is a useful alternative to topsoils material. In the case of semi-arid climate conditions of north-central Chile, the copper mining industry has generated massive TSF (between 400 ha and 3,000 ha) which needs now to be properly closed according to recently established mine closure regulations. However, in most of the cases, there have been no topsoils savage that facilitate the initial stage of the site remediation. Industrial organic wastes (i.e. biosolids) are found in the area, but their availability is normally below the demand needed for remediation of TSFs and salt content is normally elevated, thus posing salinization risks to the substrate and negative plant growth. We focused on a large organic waste producing industry, the pork industry, whose growth has been restricted due to the limited possibilities for using pig slurries as amendments for croplands in north-central Chile and the strong odor generated, resulting in conflicts with local communities. Incorporation of pig slurries as amendments to post-operative TSFs has been scarcely evaluated at international level (i.e. Spain) and no evaluation at all exists for the solid organic fraction generated from pig slurry treatment plants (PSTP). In the present study, we evaluated the efficacy of both pig slurries (PS) and the solid fraction of PSTP (SF-PSTP) as tailings amendment for creating good plant productivity on TSFs located under semi-arid Mediterranean climate conditions in north-central Chile. A short-term greenhouse study was developed. Copper mine tailings were mixed either with PS (0, 40, 80, and 120 m3 ha-1) or SF-PSTP (0, 25, 50 and 75 t ha-1), distributed in 3 L pots, and

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.

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Salcedo-Sandoval, Lorena; Cofrades, Susana; Ruiz-Capillas, Claudia; Jiménez-Colmenero, Francisco

2014-12-01

The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (pcooking procedure. Compared with raw products, cooked samples had higher (pcooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition. Copyright © 2014. Published by Elsevier Ltd.

Stress Resilience among Border Mexican American Women

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Guinn, Bobby; Vincent, Vern; Dugas, Donna

2009-01-01

The purpose of this study was to identify factors distinguishing Mexican American women living near the U.S.-Mexican border who are resilient to the experience of stress from those who are not. The study sample consisted of 418 participants ranging in age from 20 to 61 years. Data were gathered through a self-report survey instrument composed of…

First identification of Francisella noatunensis subsp. orientalis causing mortality in Mexican tilapia Oreochromis spp.

Science.gov (United States)

Ortega, Cesar; Mancera, Gerardo; Enríquez, Ricardo; Vargas, Augusto; Martínez, Simón; Fajardo, Raúl; Avendaño-Herrera, Ruben; Navarrete, María José; Romero, Alex

2016-08-09

Francisellosis, an emerging disease in tilapia Oreochromis spp., is caused by the facultative, intracellular bacterium Francisella noatunensis subsp. orientalis, which is present in various countries where tilapia farming is commercially important. We confirmed the presence of francisellosis in Mexican tilapia cultures in association with an outbreak during the second semester of 2012. Broodstock fish presented a mortality rate of approximately 40%, and disease was characterized by histologically classified granulomas, or whitish nodules, in different organs, mainly the spleen and kidney. Through DNA obtained from infected tissue and pure cultures in a cysteine heart medium supplemented with hemoglobin, F. noatunensis subsp. orientalis was initially confirmed through the amplification and analysis of the 16S rRNA gene and the internal transcribed spacer region. Phylogenetic analysis of these genes demonstrated close similarity with previously reported F. noatunensis subsp. orientalis sequences obtained from infected tilapia from various countries. The identification of this subspecies as the causative agent of the outbreak was confirmed using the iglC gene as a target sequence, which showed 99.5% identity to 2 F. noatunensis subsp. orientalis strains (Ethime-1 and Toba04). These findings represent the first documented occurrence of francisellosis in Mexican tilapia cultures, which highlights the importance of establishing preventative measures to minimize the spread of this disease within the Mexican aquaculture industry.

Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.

Science.gov (United States)

Wen, Siying; Zhou, Guanghong; Song, Shangxin; Xu, Xinglian; Voglmeir, Josef; Liu, Li; Zhao, Fan; Li, Mengjie; Li, Li; Yu, Xiaobo; Bai, Yun; Li, Chunbao

2015-11-01

In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestion products with molecular weights of less than 3000 Da were identified with MALDI-TOF-MS and nano-LC-MS/MS. Gastric and jejunal contents obtained from the rats fed the four meat proteins for 7 days were also analyzed. After pepsin digestion, pork, and beef samples had a greater number of fragments in similarity than chicken and fish samples, but the in vitro digestibility was the greatest (p 0.05). A total of 822 and 659 peptides were identified from the in vitro and in vivo digestion products, respectively. Our results could interpret for the differences in physiological functions after the ingestion of different species of meat. © 2015 The Authors. PROTEOMICS Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation.

Science.gov (United States)

Del Blanco, Alba; Caro, Irma; Quinto, Emiliano J; Mateo, Javier

2017-04-01

Meat spoilage greatly depends on meat composition and storage conditions. Microbial and biochemical changes in minced pork (100-g portions) wrapped with a polyvinyl chloride film during a 4-day refrigerated storage were studied. As glucose is the first substrate used by spoilage bacteria and when it is depleted bacteria could generate undesirable volatiles, the effect of the addition of glucose to minced meat was also studied. Three treatments were used: control (C), without added glucose, and low and high glucose concentration (L and H), 150mg and 750mg of glucose in 100g of meat, respectively. Spoilage bacteria, pH, redox potential, colour, basic volatile nitrogen, glucose, organic acids, and volatiles were analyzed in both recently prepared and stored pork samples. Storage resulted in increased levels of lactic acid bacteria and glucose-derived short chain alkyl volatiles, and a decrease in redox potential and volatile aldehyde levels. The addition of glucose to meat did not affect the biochemical characteristics of stored minced pork. Copyright © 2016 Elsevier Ltd. All rights reserved.

Population Genetic Structure of Listeria monocytogenes Strains Isolated From the Pig and Pork Production Chain in France

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Benjamin Félix

2018-04-01

Full Text Available Listeria monocytogenes is an ubiquitous pathogenic bacterium, transmissible to humans through the consumption of contaminated food. The pork production sector has been hit hard by a series of L. monocytogenes-related food poisoning outbreaks in France. An overview of the diversity of strains circulating at all levels of the pork production chain, from pig farming (PF to finished food products (FFP, is needed to identify the contamination routes and improve food safety. Until now, no typing data has been available on strains isolated across the entire pig and pork production chain. Here, we analyzed the population genetic structure of 687 L. monocytogenes strains isolated over the last 20 years in virtually all the French départements from three compartments of this production sector: PF, the food processing environment (FPE, and FFP. The genetic structure was described based on Multilocus sequence typing (MLST clonal complexes (CCs. The CCs were obtained by mapping the PFGE profiles of the strains. The distribution of CCs was compared firstly between the three compartments and then with CCs obtained from 1106 strains isolated from other food production sectors in France. The predominant CCs of pig and pork strains were not equally distributed among the three compartments: the CC37, CC59, and CC77 strains, rarely found in FPE and FFP, were prevalent in PF. The two most prevalent CCs in the FPE and FFP compartments, CC9 and CC121, were rarely or never detected in PF. No CC was exclusively associated with the pork sector. Three CCs (CC5, CC6, and CC2 were considered ubiquitous, because they were observed in comparable proportions in all food production sectors. The two most prevalent CCs in all sectors were CC9 and CC121, but their distribution was disparate. CC9 was associated with meat products and food products combining several food categories, whereas CC121 was not associated with any given sector. Based on these results, CC121 is likely able

Population Genetic Structure of Listeria monocytogenes Strains Isolated From the Pig and Pork Production Chain in France

Science.gov (United States)

Félix, Benjamin; Feurer, Carole; Maillet, Aurelien; Guillier, Laurent; Boscher, Evelyne; Kerouanton, Annaëlle; Denis, Martine; Roussel, Sophie

2018-01-01

Listeria monocytogenes is an ubiquitous pathogenic bacterium, transmissible to humans through the consumption of contaminated food. The pork production sector has been hit hard by a series of L. monocytogenes-related food poisoning outbreaks in France. An overview of the diversity of strains circulating at all levels of the pork production chain, from pig farming (PF) to finished food products (FFP), is needed to identify the contamination routes and improve food safety. Until now, no typing data has been available on strains isolated across the entire pig and pork production chain. Here, we analyzed the population genetic structure of 687 L. monocytogenes strains isolated over the last 20 years in virtually all the French départements from three compartments of this production sector: PF, the food processing environment (FPE), and FFP. The genetic structure was described based on Multilocus sequence typing (MLST) clonal complexes (CCs). The CCs were obtained by mapping the PFGE profiles of the strains. The distribution of CCs was compared firstly between the three compartments and then with CCs obtained from 1106 strains isolated from other food production sectors in France. The predominant CCs of pig and pork strains were not equally distributed among the three compartments: the CC37, CC59, and CC77 strains, rarely found in FPE and FFP, were prevalent in PF. The two most prevalent CCs in the FPE and FFP compartments, CC9 and CC121, were rarely or never detected in PF. No CC was exclusively associated with the pork sector. Three CCs (CC5, CC6, and CC2) were considered ubiquitous, because they were observed in comparable proportions in all food production sectors. The two most prevalent CCs in all sectors were CC9 and CC121, but their distribution was disparate. CC9 was associated with meat products and food products combining several food categories, whereas CC121 was not associated with any given sector. Based on these results, CC121 is likely able to colonize a

Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

Science.gov (United States)

Chavhan, D M; Hazarika, M; Brahma, M L; Hazarika, R A; Rahman, Z

2015-02-01

Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

Science.gov (United States)

Sequeira, G J; Zbrun, M V; Soto, L P; Astesana, D M; Blajman, J E; Rosmini, M R; Frizzo, L S; Signorini, M L

2016-03-01

In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production. © 2015 Blackwell Verlag GmbH.

Current status and prospects for in-feed antibiotics in the different stages of pork production - A review.

Science.gov (United States)

Li, Junyou

2017-12-01

Antibiotics have long been of great benefit for people, both in the medical treatment of human disease and in animal food where they improve the growth performance and feed utilization during animal production. Antibiotics as in-feed supplements affect all stages of pork production, including the gestation, nursing, growing, and finishing stages, although the effects show stage-dependent differences. However, the use of antibiotics in animal feed has become a worldwide concern. This review describes why sub-therapeutic levels of antibiotic additives in animal feed have become an integral part of animal feeding programs for more than 70 years, particularly in pork production. It also discusses the threat of the long-term use of sub-therapeutic levels of antibiotics in pork production. In recent years, the effectiveness of in-feed antibiotics has tended to decrease. This review analyzes this change from various perspectives. First, the equipment used at pig farms has improved dramatically and is more sanitary. Worldwide, more pig farms use pig farrowing crates, gestation crates, piglet nursery crates, flooring devices, piggery ventilation and cooler systems, automatic pig feeders, piggery heating equipment, and artificial insemination systems. In addition, scientists have replaced the use of antibiotics with organic acids, fermented mash, probiotics, prebiotics, minerals, oligosaccharides, enzymes, herbs/flavors, and protein/amino acids, and have improved management and husbandry techniques. In addition, animal welfare legislation has been aimed at improving the quality of the floors and living space, ensuring that animals have permanent access to fresh water, and setting a minimum weaning age. Finally, the prospects and the possibility of replacing antibiotics in pork production are described, in line with recent research results.

The Dutch pork chain: a commodity system resisting threats from the market and society

NARCIS (Netherlands)

Greef, de K.H.; Casabianca, F.

2009-01-01

The Dutch pork sector can be characterized as one massive, homogeneous commodity system, resisting diversification. A closer look at innovation strategies and initiatives leads to the conclusion that efforts are being made to enhance sustainability (including economic viability) through

Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.

Science.gov (United States)

Schirmer, Bjørn Christian; Langsrud, Solveig

2010-03-01

The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, Carnobacterium maltaromaticum, Carnobacterium divergens, Brochothrix thermosphacta, and Serratia proteamaculans were determined in a microplate assay. Combinations of antimicrobials were tested and several combinations showed synergistic effects in inhibiting bacterial growth. Single and combined antimicrobials were added to vacuum-packed pork meat to evaluate preserving effects. Antimicrobial concentrations of up to 10 times the MIC values showed no effect on total bacterial growth in vacuum packed pork meaning that although most antimicrobials inhibited the growth of spoilage bacteria in vitro, results from the microplate assay could not be transferred to the meat system. Most natural antimicrobials possess strong odor and flavor that limit their use as a food preservative. In conclusion, this study showed that the use of natural antimicrobials in meat products is limited and that bacterial quality and shelf life was not enhanced under the chosen conditions.

Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds

Science.gov (United States)

Parunović, N.; Radović, Č.; Savić, R.

2017-09-01

In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA).The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.

Effect of replacing pork backfat with avocado oil on the quality of chicken sausages "Swiss type"

Directory of Open Access Journals (Sweden)

Adrián Moreno Vaca

2015-03-01

Full Text Available (Received: 2015/01/27 - Accepted: 2015/03/27A kind of chicken sausage “Swiss type” was developed with avocado oil content to replace all fat from pork back fat in its formulation. Analysis of lipid profile for pork back fat reported: SFA 35.45 %; MUFA 41.95 %; PUFA 20.71 %. For avocado oil: SFA 18.66 %; MUFA 68.37 %; PUFA 12.19 % . Treatments used which corresponding to the percentages of avocado oil content as a substitute for pork back fat in their formulation were: T1 = 50 %, T2 = 75 %, T3 = 100 %. Sensory acceptability of treatments was performed. There were no statistically significant differences. Treatment T3 with highest score was chosen as the best treatment. Physicochemical and microbiological characterization was performed for T3 treatment and for a treatment which didn’t have in its formulation avocado oil, T0 treatment. T0. Protein was 13.23% in T0 and 12.56% in T3. Total fat, SFA and PUFA in T3 were reduced in 3.7%, 5.24% and 2.53% respectively. MUFA showed an increase of 3.51% in T3. Trans acids was 0% for both treatments. The results obtained were located within the acceptable range established in the NTE (INEN 1338:12.

Assessing the use of frozen pork meat in the manufacture of cooked ham

Directory of Open Access Journals (Sweden)

Francine Gomes Basso LOS

2016-01-01

Full Text Available This study aimed to evaluate the effects of slow (–18 °C and fast freezing (liquid nitrogen of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat. Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages

Directory of Open Access Journals (Sweden)

Antia Orphanides

2015-01-01

Full Text Available Pistacia lentiscus fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate P. lentiscus extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined. Results revealed that leaves are richer source of polyphenolic antioxidants than fruits, with methanol being the better extraction solvent. In the next step, the antioxidant and antimicrobial effects of methanolic extracts (300 mg/kg in the pork sausage formulation were investigated. Peroxide, acid and thiobarbituric acid-reactive substance values demonstrated that both fruit and leaf extracts reduced the rate of lipid oxidation of sausages at 4 °C. Total viable count revealed significant differences on the fifth day of storage, with better microbial inhibition by leaf extract. No significant differences between the extracts were observed after the tenth day of storage. Overall, the extracts can be used to prevent lipid oxidation and reduce microbial spoilage during the first days of storage of fresh traditional pork sausages.

Personality traits associated with success in Mexican exporter

Directory of Open Access Journals (Sweden)

Olga Leticia Gil Gaytan

2017-06-01

Full Text Available The objective of this research is to identify the personality traits associated with success in exporting by Mexican entrepreneurs in the Guadalajara metropolitan area. The main justification for carrying out this study is Mexico’s need to reduce its current dependence on manufacturing exports using foreign investment and increase the exports of Mexican companies. According to this study, there is association between export success and personality traits in successful Mexican exporters. With the spread of these findings, it is expected that both universities and business organizations will consider these results when selecting students for programs related to international venture.

Effect of natural microbiota on growth of Salmonella spp. in fresh pork – A predictive microbiology approach

DEFF Research Database (Denmark)

Møller, Cleide; Ilg, Y.; Aabo, Søren

2013-01-01

for lag time, max. specific growth rate and max. population density. Data from literature were used to develop growth models for the natural pork microbiota. Challenge tests at temperatures from 9.4 to 24.1 °C and with Salmonella inoculated in ground pork were used for evaluation of interaction models....... The existing Jameson-effect and Lotka–Volterra species interaction models and a new expanded Jameson-effect model were evaluated. F-test indicated lack-of-fit for the classical Jameson-effect model at all of the tested temperatures and at 14.1–20.2 °C this was caused by continued growth of Salmonella after...

Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

Science.gov (United States)

Yun, Hyejeong; Lacroix, Monique; Jung, Samooel; Kim, Keehyuk; Lee, Ju Woon; Jo, Cheorun

2011-09-01

The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10 6 CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients.

Prevalence and Antimicrobial Resistance of Salmonella Isolates Recovered from Retail Pork in Major Village Markets in Tai'an Region, China.

Science.gov (United States)

Miao, Zengmin; Li, Song; Qin, Kun; Zhou, Yufa

2017-10-01

The current study was undertaken to evaluate Salmonella contamination in retail pork at major village markets of the Tai'an region, China. In total, 200 retail pork samples were collected from four village markets between June 2015 and February 2016, of which 69 samples (34.5%) were determined to be positive for Salmonella. Eleven serotypes were identified from the 69 Salmonella isolates, and Salmonella Derby was the most common (18 of 69, 26.1%), followed by Typhimurium (17 of 69, 24.6%) and Meleagridis (11 of 69, 15.9%). Antimicrobial susceptibility testing showed that antimicrobial resistance against tetracycline was the most prevalent (42 of 69, 60.9%), but antimicrobial resistance against both ceftriaxone and cefotaxime was 1.4% (1 of 69) and 2.9% (2 of 69), respectively. Multilocus sequence typing revealed that the 69 Salmonella isolates were divided into 11 sequence types (STs), among which ST40 (18 of 69, 26.1%) was the most common, followed by ST34 (15 of 69, 21.7%) and ST64 (13 of 69, 18.8%). Collectively, retail pork at village markets in the Tai'an region has a high Salmonella contamination rate, and these isolates exhibit broad-spectrum antimicrobial resistance. However, the absence of a dominant ST demonstrates that the Salmonella isolates from retail pork may be of diverse origins.

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products.

Science.gov (United States)

Cho, Min Guk; Bae, Su Min; Jeong, Jong Youn

2017-01-01

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed ( p cooking loss in samples with natural calcium powder added was similar ( p >0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher ( p egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

Effect of low-dose (1 kGy) gamma radiation and selected phosphates on the microflora of vacuum-packaged ground pork

International Nuclear Information System (INIS)

Ehioba, R.M.

1987-01-01

The effects of low-dose (1 kGy) gamma radiation and selected phosphates on the microbiology of refrigerated, vacuum-packaged ground pork were studied. Low-dose gamma radiation reduced the numbers of naturally occurring mesophiles, psychrotrophs, and anaerobes. The effect of low-dose radiation on the populations of lactic acid bacteria was minimal. On storage of the irradiated vacuum-packaged ground pork at 5 0 C, there was a partial bacterial recovery, suggesting sublethal bacterial injury due to irradiation. When 10 7 CFU/g of meat is taken to be the level beyond which the meat would be considered spoiled, uninoculated, vacuum-packaged ground pork treated with 1 kGy (100 krad) of gamma radiation had 3.5 more days of shelf-life in terms of psychrotrophic total counts. In relation to anaerobic bacterial numbers, meat shelf-life was extended 2.5 days, while the shelf-life of meat was extended 1 day in terms of aerobic mesophilic bacteria. Irradiation prolonged shelf-life in inoculated (10 5 CFU/g) meat for 1.0-1.5 days. Addition of 0.4% sodium acid pyrophosphate (SAPP) contributed 2 additional days to inoculated, irradiated vacuum-packaged ground pork shelf-life. However, SAPP had no added effect on naturally occurring microflora. Irradiation greatly decreased the numbers of gram-negative microorganisms, resulting in predominance of the gram-positive, nonsporeforming Lactobacillus and coryneform bacteria

Mexican immigration and the port-of-entry school.

Science.gov (United States)

Baca, R; Bryan, D; Mclean-bardwell, C; Gomez, F

1989-01-01

The results of an immigrant student census in a California port-of-entry school district are used to describe the educational backgrounds of Mexican immigrant students and to distinguish types of Mexican immigrant students by school entry patterns. Interviews with recently arrived Mexican immigrant parents reveal the educational and occupational expectations they hold for their children in the US. The study findings are used as a basis for raising policy questions and generating research issues. The most notable observation from the study is that the children of Mexican immigrants in La Entrada do not migrate once they are in school. Parents may be migrating back and forth between the US and Mexico, but children once in La Entrada do not leave the school to return to school in Mexico. The study suggests that the parents of immigrant students do not know how the US educational system works but they are interested in helping teachers educate their children.

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

Science.gov (United States)

Swanepoel, Monlee; Leslie, Alison J; Hoffman, Louwrens C

2016-04-01

The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

Influence of the halothane gene (HAL) on pork quality in two commercial crossbreeds.

Science.gov (United States)

Silveira, A C P; Freitas, P F A; César, A S M; Cesar, A S M; Antunes, R C; Guimarães, E C; Batista, D F A; Torido, L C

2011-01-01

We evaluated the effect of the halothane (HAL) gene on the quality of pork in domestic pigs. Half-carcasses from two different commercial pig (Sus domestica) crossbreeds were analyzed, 46 of which were homozygous dominant (HAL(NN)) and 69 of which were heterozygous (HAL(Nn)) for the halothane gene. The measures included backfat thickness, lean meat percentage, carcass weight, pH 24 h after slaughtering, color, and drip loss; DNA was extracted from the haunch muscle. Swine with the HAL(Nn) genotype had less backfat thickness and higher lean meat percentages than swine with the HAL(NN) genotype. Yet, swine with the HAL(Nn) genotype had lower quality meat than those with the HAL(NN) swine. The pH at 24 h was lower in HAL(Nn) swine. The meat color was paler in HAL(Nn) animals, the drip loss was greater in those animals bearing the n allele, and the amount of intramuscular fat was not related to the halothane genotype. We conclude that bearers of the recessive allele of the halothane gene produce more meat, but with quality parameters that are inferior to those sought by consumers and industry.

Genetic differentiation of Mexican Holstein cattle and its relationship with Canadian and U.S. Holsteins

Directory of Open Access Journals (Sweden)

Felipe De Jesus Ruiz-Lopez

2015-02-01

Full Text Available The Mexican Holstein industry has imported Canadian and US (CAN+USA Holstein germplasm for use in two different production systems, the conventional (Conv and the low income system (Lowi. The objective of this work was to study the genetic composition and differentiation of the Mexican Holstein cattle, considering the production system in which they perform and their relationship with the Canadian and US Holstein populations. The analysis included information from 149, 303 and 173 unrelated or with unknown pedigree Holstein (HO animals from the Conv, Lowi and CAN+USA populations, respectively. Canadian and US Jersey (JE and Brown Swiss (BS genotypes (162 and 86, respectively were used to determine if Mexican Holsteins were hybridized with either of these breeds. After quality control filtering, a total of 6,617 out of 6,836 SNP markers were used. To describe the genetic diversity across the populations, principal component (PC, admixture composition, and linkage disequilibrium (r2 analyses were performed. Through the PC analysis, HOxJE and HOxBS crossbreeding was detected in the Lowi system. The Conv system appeared to be in between Lowi and CAN+USA populations. Admixture analysis differentiated between the genetic composition of the Conv and Lowi systems, and five ancestry groups associated to sire’s country of origin were identified. The minimum distance between markers to estimate a useful LD was found to be 54.5 kb for the Mexican HO populations. At this average distance, the persistence of phase across autosomes of Conv and Lowi systems was 0.94, for Conv and CAN+USA was 0.92 and for the Lowi and CAN+USA was 0.91. Results supported the flow of germplasm among populations being Conv a source for Lowi, and dependent on migration from CAN+USA. Mexican Holstein cattle in Conv and Lowi populations share common ancestry with CAN+USA but have different genetic signatures.

The results of the Mexican election and the implications it may have on foreign investment

International Nuclear Information System (INIS)

Noble, R.

1994-01-01

The general effects of the recent Mexican election on that country's socio-economic development are discussed. Future directions of the new government include a trend toward greater deregulation, more privatization, and a greater importance of social welfare policies. The Mexican climate for new investment appears positive; the first half of 1994 saw $8 billion of foreign investment in Mexico. Canadian investment in Mexico dates from the 1850s and Mexico is now Canada's largest economic and trading partner in Latin America. Canada-Mexico trade is expected to rise to over $8 billion/y by 2000. To assist in this relationship, a Canadian Business Centre was opened in Mexico City in 1994 and programs are in place to aid potential Canadian exporters. The implications of the above developments for the oil and gas industry are examined. The Mexican state oil monopoly PEMEX is concentrating on core activities (extraction and refining of oil) and has sold almost all of its secondary petrochemical business. Private contractors can now obtain drilling contracts. PEMEX plans to invest ca $23 billion between now and 2000 and it is likely that at least some of this investment will come via partnerships between private firms and government. This is especially possible in the natural gas sector, where supply and demand are essentially in balance. Gas production will likely increase 60-80% by 2001 and Canadian companies are well suited to help bring this about. Some Canadian firms such as Novacorp and Associated Pipeline Services are already doing business with PEMEX or participating in joint ventures with Mexican firms. Suggestions are offered for doing business in Mexico

Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.

Science.gov (United States)

Sow, Li Cheng; Kong, Karmaine; Yang, Hongshun

2018-05-01

Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl 2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl 2 best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the T m increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG-KC and FG-GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG-KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG-GE interaction took place in presence of CaCl 2 . These structures and interaction differences between FG-GE and FG-KC influenced the macro-properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction-structure-physicochemical properties was proposed to explain the differences between the FG-GE and FG-KC gels. Certain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the

United States -- Mexican joint ventures: A case history approach

Energy Technology Data Exchange (ETDEWEB)

Moore, N.L.; Chidester, R.J.; Hughes, K.R.; Fowler, R.A.

1993-03-01

Because the Mexican government has encouraged investment in Mexico by increasing the percentage of ownership of a Mexican business that a US company can hold, joint ventures are more attractive now than they had been in the past. This study provides preliminary information for US renewable energy companies who are interested in forming a joint venture with a Mexican company. This report is not intended to be a complete reference but does identifies a number of important factors that should be observed when forming a Mexican joint venture: (1)Successful joint ventures achieve the goals of each partner. (2)It is essential that all parties agree to the allocation of responsibilities. (3)Put everything in writing. (4)Research in depth the country or countries in which you are considering doing business.

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...

Inactivation of pathogens on pork by steam-ultrasound treatment

DEFF Research Database (Denmark)

Morild, Rikke K; Christiansen, Pia; Sørensen, Anders Morten Hay

2011-01-01

The objective of the study was to evaluate a new pathogen inactivation concept that combines application of pressurized steam simultaneously with high-power ultrasound through a series of nozzles. On skin and meat surfaces of pork jowl samples, counts of total viable bacteria were reduced by 1...... in reduction was observed between samples inoculated with 10(4) CFU/cm(2) and those inoculated with 10(7) CFU/cm(2), and cold storage of samples for 24 h at 5°C after steam-ultrasound treatment did not lead to changes in recovery of bacteria....

Effects of wheat supplementation levels on growth performance, blood profiles, nutrient digestibility, and pork quality in growing-finishing pigs

Directory of Open Access Journals (Sweden)

Tae Hee Han

2017-08-01

Full Text Available Objective This study was conducted to evaluate various wheat supplementation levels on growth performance, blood profiles, nutrient digestibility, and pork quality in growing-finishing pigs. Methods A total of 120 growing pigs ([Yorkshire×Landrace]×Duroc, with an average 27.75± 1.319 kg body weight, were used in growth trial. Pigs were allotted into each treatment by body weight and sex in 4 replicates with 6 pigs per pen in a randomized complete block design. Four-phase feeding programs were used in this experiment. The treatments included the following: i corn-soybean meal (SBM – based diet (CON, ii corn-SBM – based diet+15% of wheat (W15, iii corn-SBM – based diet+30% of wheat (W30, iv corn-SBM – based diet+45% of wheat (W45, and 5 corn-SBM–based diet+60% of wheat (W60. Results There was no significant difference in growth performance among the dietary treatments. However, the gain-to-feed (G:F ratio tended to increase (quadratic, p<0.08 when the pigs were fed a higher wheat diet during the finishing period. The digestibility of crude ash and fat tended to decrease as the wheat supplementation level increased (p<0.08. The proximate analysis of the longissimus muscle was not affected by the dietary level of wheat. The crude ash content in pork was decreased linearly as the wheat supplementation level increased (p = 0.05. There was no significant difference in the pH level, shear force, water holding capacity, and cooking loss of the pork. In pork and fat, L*, a*, and b* values were not significantly different among dietary treatments. Conclusion Wheat can be supplemented up to 60% in a growing-finishing pig without detrimental effects on growth and pork quality. The G:F ratio tended to improve in the finishing period by wheat inclusion.

Market study on the oil and petroleum industry in Mexico

International Nuclear Information System (INIS)

1991-01-01

The historical background of the Mexican petroleum industry is outlined and an overview is presented of the state of the Mexican economic environment. The Mexican market for oil and gas field equipment is estimated, with a focus on the oil monopoly PEMEX. The total imports of oil and gas field equipment are estimated to increase to US$280.4 million in 1992, and the most important foreign suppliers are led by the USA, which has a 72% share. Canadian exports of oil and gas field equipment have remained fairly stable during the last few years at $2.4-2.7 million. In general, prospects for Canadian suppliers to the Mexican market are best in the area of technologically sophisticated equipment. An end-user profile of PEMEX is presented, noting that it is the largest enterprise in Latin America and had $14.2 billion in sales in 1989. Equipment imported by PEMEX includes seamless steel pipe, drilling tools, gate and control valves, electric motors, processing and control equipment, steam and gas turbines, and telecommunications equipment. PEMEX activities in 1989 are reviewed, including those in the petrochemical sector, and projected activities are described. Major efforts planned by PEMEX include expansion of petrochemical production. Access to the Mexican market is discussed in terms of PEMEX purchasing policy, payment system, import requirements, the need for using a supplier agent, and use of the metric system and other standards. 6 figs., 2 tabs

Vitamin D-3 and 25-hydroxyvitamin D-3 in raw and cooked pork cuts

DEFF Research Database (Denmark)

Clausen, Ina; Jakobsen, Jette; Leth, Torben

2003-01-01

The contents of vitamin D-3 and its metabolically active metabolite 25-hydroxyvitamin D-3 (25OHD(3)) were examined by HPLC in different parts of four common raw pork cuts (loin boneless, leg inside, thin belly, neck) and in cooked meat (loin boneless). In whole raw pork cuts, varying in fat content......, and that rind, despite its limited fat content, has a high concentration of vitamin D-3 and 25OHD(3). Cooking increased vitamin D-3 and 25OHD(3) calculated per 100 g of tissue in all parts and in the whole cut (in whole cuts in raw and cooked meat, respectively: vitamin D-3: 0.15 (0.08-0.24) mug/100 g and 0...... 25OHD(3) contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD(3). (C) 2003 Elsevier Ltd. All rights reserved....

The safety and quality of pork and poultry meat imports for the common European market received at border inspection post Hamburg Harbour between 2014 and 2015.

Science.gov (United States)

Jansen, Wiebke; Woudstra, Svenja; Müller, Anja; Grabowski, Nils; Schoo, Gundela; Gerulat, Bettina; Klein, Günter; Kehrenberg, Corinna

2018-01-01

Though imports of products of animal origin into the European Union (EU) have to comply with legal requirements and quality standards of the community, food consignment rejections at external EU borders have been increasing in recent years. This study explored microbiological metrics according to national target and critical values valid for samples at consumer level of 498 fresh poultry meat and 136 fresh pork filets from consignments subjected to physical checks during clearing at the border inspection post Hamburg harbour between January 2014 and December 2015 with ISO standard methods. Quantitative results indicated that critical thresholds for aerobic counts, Enterobacteriaceae, and E. coli were never surpassed. Merely for staphylococci, one poultry sample (0.2%) and 10 pork samples (9.3%) exceeded the critical limit (3.7 log cfu/g). However, qualitative analyses revealed that, Staphylococcus aureus was present in 16% and 10% of all poultry and pork samples, respectively, though no methicillin-resistant Staphylococcus aureus could be confirmed. Moreover, E. coli was present in 50% and 67% of all pork and poultry samples, respectively, and thereof 33 isolates were confirmed as extended-spectrum β-lactamase-producing E. coli. Only 1.2% of the poultry samples were unacceptable due to the presence of Salmonella spp., whereas they were not detected in any pork sample. Campylobacter spp. were not detected in any sample. Though imported pork and poultry meat complies mostly with national market requirements, it might pose a potential risk to public health, especially for a direct or indirect foodborne transmission of imported, uncommon strains of zoonotic bacteria.

Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

Energy Technology Data Exchange (ETDEWEB)

Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W. E-mail: mwbyun@kaeri.re.kr

2002-03-01

Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution.

Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

International Nuclear Information System (INIS)

Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W.

2002-01-01

Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution

Contemporary Fertility Patterns and First-Birth Timing among Mexican-Origin Women

Science.gov (United States)

Batson, Christie D.

2013-01-01

This article examines first-birth timing among Mexican women in the United States over two birth cohorts. Currently, Mexican women are one of a small group that maintains above-replacement fertility in the United States, contributing to both Mexican population growth and overall national population growth. Yet, the fertility timing of Mexican…

Anxiety disorders among Mexican Americans and non-Hispanic whites in Los Angeles.

Science.gov (United States)

Karno, M; Golding, J M; Burnam, M A; Hough, R L; Escobar, J I; Wells, K M; Boyer, R

1989-04-01

This report from the Los Angeles site of the NIMH Epidemiologic Catchment Area study reveals significant ethnic and national origin differences in lifetime prevalence rates for three out of six specific, DSM-III-defined anxiety disorders. In the case of simple phobia, United States-born Mexican Americans report higher rates than native non-Hispanic whites or immigrant Mexican Americans, the latter two groups having similar rates. Mexican Americans born in the United States had higher rates of agoraphobia than immigrant Mexican Americans, and non-Hispanic whites reported higher lifetime rates of generalized anxiety disorder compared with both immigrant and native Mexican Americans. Neither ethnic nor national origin differences in lifetime prevalence rates were found for panic disorder, social phobia, and obsessive-compulsive disorder. Selective migration is postulated as a potential factor influencing prevalence differences between native and immigrant Mexican Americans.

Problems Faced by Mexican Asylum Seekers in the United States

Directory of Open Access Journals (Sweden)

J. Anna Cabot

2014-12-01

Full Text Available Violence in Mexico rose sharply in response to President Felipe Calderón’s military campaign against drug cartels which began in late 2006. As a consequence, the number of Mexicans who have sought asylum in the United States has grown significantly. In 2013, Mexicans made up the second largest group of defensive asylum seekers (those in removal proceedings in the United States, behind only China (EOIR 2014b. Yet between 2008 and 2013, the grant rate for Mexican asylum seekers in immigration court fell from 23 percent to nine percent (EOIR 2013, 2014b. This paper examines—from the perspective of an attorney who represented Mexican asylum seekers on the US-Mexico border in El Paso, Texas—the reasons for low asylum approval rates for Mexicans despite high levels of violence in and flight from Mexico from 2008 to 2013. It details the obstacles faced by Mexican asylum seekers along the US-Mexico border, including placement in removal proceedings, detention, evidentiary issues, narrow legal standards, and (effectively judicial notice of country conditions in Mexico. The paper recommends that asylum seekers at the border be placed in affirmative proceedings (before immigration officials, making them eligible for bond. It also proposes increased oversight of immigration judges.

Current status and prospects for in-feed antibiotics in the different stages of pork production — A review

Directory of Open Access Journals (Sweden)

Junyou Li

2017-12-01

Full Text Available Antibiotics have long been of great benefit for people, both in the medical treatment of human disease and in animal food where they improve the growth performance and feed utilization during animal production. Antibiotics as in-feed supplements affect all stages of pork production, including the gestation, nursing, growing, and finishing stages, although the effects show stage-dependent differences. However, the use of antibiotics in animal feed has become a worldwide concern. This review describes why sub-therapeutic levels of antibiotic additives in animal feed have become an integral part of animal feeding programs for more than 70 years, particularly in pork production. It also discusses the threat of the long-term use of sub-therapeutic levels of antibiotics in pork production. In recent years, the effectiveness of in-feed antibiotics has tended to decrease. This review analyzes this change from various perspectives. First, the equipment used at pig farms has improved dramatically and is more sanitary. Worldwide, more pig farms use pig farrowing crates, gestation crates, piglet nursery crates, flooring devices, piggery ventilation and cooler systems, automatic pig feeders, piggery heating equipment, and artificial insemination systems. In addition, scientists have replaced the use of antibiotics with organic acids, fermented mash, probiotics, prebiotics, minerals, oligosaccharides, enzymes, herbs/flavors, and protein/amino acids, and have improved management and husbandry techniques. In addition, animal welfare legislation has been aimed at improving the quality of the floors and living space, ensuring that animals have permanent access to fresh water, and setting a minimum weaning age. Finally, the prospects and the possibility of replacing antibiotics in pork production are described, in line with recent research results.

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

Energy Technology Data Exchange (ETDEWEB)

Jo, Cheorun; Ahn, D.U.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

2001-04-01

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobically packaged batters prepared with soybean oil had lower (P<0.05) TBARS than that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (<1.80) increased by irradiation, and with storage time except for aerobic packaging at day 7. The amount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compounds in the batters prepared with soybean oil and vacuum packaged, but irradiation effect on volatile production was not consistent with other treatments.

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

International Nuclear Information System (INIS)

Jo, Cheorun; Ahn, D.U.; Byun, M.W.

2001-01-01

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobically packaged batters prepared with soybean oil had lower (P<0.05) TBARS than that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (<1.80) increased by irradiation, and with storage time except for aerobic packaging at day 7. The amount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compounds in the batters prepared with soybean oil and vacuum packaged, but irradiation effect on volatile production was not consistent with other treatments

Alignment between chain quality management and chain governance in EU pork supply chains: a Transaction-Cost-Economics perspective.

Science.gov (United States)

Wever, Mark; Wognum, Nel; Trienekens, Jacques; Omta, Onno

2010-02-01

Although inter-firm coordination of quality management is increasingly important for meeting end-customer demand in agri-food chains, few researchers focus on the relation between inter-firm quality management systems (QMS) and inter-firm governance structures (GS). However, failure to align QMSs and GSs may lead to inefficiencies in quality management because of high transaction-costs. In addition, misalignment is likely to reduce the quality of end-customer products. This paper addresses this gap in research by empirically examining the relation between QMSs and GSs in pork meat supply chains. Transaction-Cost-Economic theory is used to develop propositions about the relation between three aspects of QMSs--ownership, vertical scope and scale of adoption--and the use of different types of GSs in pork meat supply chains. To validate the propositions, seven cases are examined from four different countries. The results show that the different aspects of QMSs largely relate to specific GSs used in chains in the manner predicted by the propositions. This supports the view that alignment between QMSs and GSs is important for the efficient coordination of quality management in (pork meat) supply chains.

[Tobacco advertising and promotions: changes in reported exposure in a cohort of Mexican smokers].

Science.gov (United States)

Pérez-Hernández, Rosaura; Thrasher, James F; Rodríguez-Bolaños, Rosibel; Barrientos-Gutiérrez, Inti; Ibáñez-Hernández, Norma A

2012-06-01

To determine in a population-based sample of smokers the level exposure to tobacco industry marketing through different channels before and after their restriction through the General Tobacco Control Law of 2008. Data were analyzed from a cohort of adult smokers from four Mexican cities who were surveyed in 2007 and 2008. GEE models were estimated for each indicator of advertising and promotion exposure. Increases were found in report of receiving free samples of tobacco (3.7-8.1%), branded clothing (3.6-6.4%), noticing tobacco industry sponsored events (1.9-4.7%) and noticing ads in bars (21.4-28%). Noticing outdoor advertising decreased over this time (54.7 a 47.2%). Our findings confirm tobacco industry shifting of marketing efforts when advertising and promotion bans are not comprehensive. There is a need to monitor compliance with marketing bans while working to make them comprehensive.

NAFTA: The Mexican Economy, and Undocumented Migration

Science.gov (United States)

2011-10-28

NAFTA contributed to modest increases in Mexican formal employment since 1994. Since employment constitutes one of the chief factors affecting poverty...any other provision of law , no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a...FINAL 3. DATES COVERED (From - To) 4. TITLE AND SUBTITLE NAFTA , the Mexican Economy, and Undocumented Migration 5a

Proceedings of the 4. National Congress of the Mexican Society of Radiological Safety C.A

International Nuclear Information System (INIS)

1991-01-01

In these sessions it had the participation of personalities of diverse internationally grateful organizations, with exhibitions about the situation of the nuclear industry of power, the applications of the radiations and the radiological safety in the international context. Also its were presented works about Emergency plans in Nuclear facilities and plants, Nuclear medicine, Food processing, Thermal neutrons, Neutron dosimetry, Charged particles, Thermoluminescence, Industrial radiography, Radiation monitoring, all of them with the participation of specialists with international prestige. The 41 works that are presented in the technical sessions come from Spanish, Brazilian, Greek and Mexican grateful institutions. All they are a sample of the intense activity in investigation and development in the areas of the nuclear industry as of the radiological safety. This congress reveals the impulse that the nuclear community grants to the formation of human resources

Consumer preferences for welfare pork - is the interest for tenderloin greater than for minced meat?

DEFF Research Database (Denmark)

Denver, Sigrid; Sandøe, Peter; Christensen, Tove

2015-01-01

Denmark has among the highest levels of organic consumption in the world when looking at the overall market shares. Nevertheless, the market shares for organic meat and other types of welfare friendly meat are low and animal welfare friendly production systems remain a niche. The main Danish animal...... but these products are not approved by Dyrenes Beskyttelse. Instead, medium level animal welfare pork is marketed under privately owned super market labels. Other countries seem to be successful in using a different strategy where national animal welfare associations approve medium as well as premium levels...... of animal welfare (Christensen et al., 2014; Heerwagen et al., 2014). The purpose of this paper is to analyse whether there is a potential for increasing the market shares in Denmark for pork associated with medium levels of animal welfare without compromising the markets shares for premium animal welfare...

Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated gastric fluid

Directory of Open Access Journals (Sweden)

Simone Quintão Silva

2016-03-01

Full Text Available ABSTRACT: The objective of this study was to evaluate the acid resistance of Salmonella enterica serovar Enteritidis (S. Enteritidis in stored pork and in simulated gastric fluid (SGF. A culture of S. Enteritidis was subjected to acid treatment prior to inoculation into pork, stored under refrigeration at frozen temperatures and exposed to SGF. The S. Enteritidis CCS3 and ATCC 13076 strains previously subjected to acid treatment (at pH 4.0-5.0 were inoculated in pork and stored at 4°C and -18°C. Storage at 4ºC did not affect the populations of both S. Enteritidis strains. After 84 days at -18°C, the mean population of both CCS3 and ATCC strains were reduced by 0.8 and 1.5 log cycles, respectively. Prior acid treatment did not enhance the survival of both strains at low temperatures. After acid treatment and low temperature storage, S. Enteritidis ATCC 13076 lost culturability after being exposed to SGF for 10 minutes. In contrast, S. Enteritidis CCS3 was tolerant until three hours of SGF exposure. S. Enteritidis CCS3 submitted to pH 4.0 was more tolerant to SGF exposure than when submitted to pH 4.5, 5.0 and without acid treatment. Therefore, this study indicates that exposure to an acidic and cold environment during processing enhanced the ability of S. Enteritidis to survive in the gastric environment of the human stomach, possibly increasing the risk of a Salmonella infection after consumption of pork.

Mexican Art and Architecture Databases: Needs, Achievements, Problems.

Science.gov (United States)

Barberena, Elsa

At the international level, a lack of diffusion of Mexican art and architecture in indexes and abstracts has been detected. Reasons for this could be lack of continuity in publications, the use of the Spanish language, lack of interest in Mexican art and architecture, and sporadic financial resources. Nevertheless, even though conditions are not…

Comparision of the BAX® System with an in-house MSRV method for the detection of Salmonella in chicken carcasses and pork meat

OpenAIRE

Franchin,Paulo R.; Ogliari,Paulo J.; Andrade,Dalton F.; Chiapinoto,Maura; Lemos,Giovana; Rebelatto,Marina; Silva,Ivair G. da; Batista,Cleide R.V.

2006-01-01

A study was performed to compare the analytical procedure of the BAX® System for Salmonella PCR assay with the Modified Semi-Solid Rappaport-Vassiliadis (MSRV) method, for the detection of Salmonella in naturally contaminated chicken carcass samples (n = 762) and raw pork meat (n = 566). The chicken carcasses samples were collected during slaughtering after defeathering or immediately after evisceration and the raw pork meat collected from the deboned head of recently slaughtered pigs and oth...

Metabolic responses to a traditional Mexican diet compared with a commonly consumed US diet in women of Mexican descent: a randomized crossover feeding trial.

Science.gov (United States)

Santiago-Torres, Margarita; Kratz, Mario; Lampe, Johanna W; Tapsoba, Jean De Dieu; Breymeyer, Kara L; Levy, Lisa; Villaseñor, Adriana; Wang, Ching-Yun; Song, Xiaoling; Neuhouser, Marian L

2016-02-01

Mexican immigrants are disproportionally affected by diet-related risk of metabolic dysfunction. Whether adhering to a traditional Mexican diet or adopting a US diet contributes to metabolic changes associated with future risk of type 2 diabetes and other chronic diseases has not been investigated. The purpose of this study was to test in a randomized crossover feeding trial the metabolic responses to a Mexican diet compared with a commonly consumed US diet. First- and second-generation healthy women of Mexican descent (n = 53) were randomly assigned in a crossover design to consume a Mexican or US diet for 24 d each, separated by a 28-d washout period. Diets were eucaloric and similar in macronutrient composition. The metabolic responses to diets were assessed by measuring fasting serum concentrations of glucose, insulin, insulin-like growth factor 1 (IGF-1), insulin-like growth factor binding protein 3 (IGFBP-3), adiponectin, C-reactive protein (CRP), and interleukin 6 (IL-6), as well as the homeostasis model assessment of insulin resistance (HOMA-IR) at the beginning and end of each period. Linear mixed models tested the intervention effect on the biomarkers, while adjusting for diet sequence, feeding period, baseline and washout biomarker concentrations, age, acculturation, and BMI. Compared with the US diet, the Mexican diet reduced insulin by 14% [geometric means (95% CIs): 9.3 (8.3, 10.3) compared with 8.0 (7.2, 8.9) μU/mL; P = 0.02], HOMA-IR by 15% [2.0 (1.8, 2.3) compared with 1.7 (1.6, 2.0); P = 0.02], and IGFBP-3 by 6% (mean ± SEM: 2420 ± 29 compared with 2299 ± 29 ng/mL; P diet. Compared with the commonly consumed US diet, the traditional Mexican diet modestly improved insulin sensitivity under conditions of weight stability in healthy women of Mexican descent, while having no impact on biomarkers of inflammation. This trial was registered at clinicaltrials.gov as NCT01369173. © 2016 American Society for Nutrition.

The Struggles of Solidarity: Chicana/o-Mexican Networks, 1960s–1970s

Directory of Open Access Journals (Sweden)

Nydia A. Martinez

2015-07-01

Full Text Available Throughout the 1960s and 1970s, members of the Chicana/o Movement reached across class, borders, and ideologies to proclaim a political solidarity with the Mexican Left. Both, Chicana/os and Mexican activists expressed a narrative of political solidarity that encompassed a perceived shared experience of oppression and struggles for liberation. I contend, however, that both groups saw the source of their oppression and forms of resistance through different lenses. Chicana/o activists identified racism, discrimination, and cultural erasure with oppression, and they retrofit Mexican nationalism with political radicalism. In contrast, Mexican activists celebrated Marxist ideologies as radical political resistance against an increasing authoritarian government and associated Mexican nationalism with state repression and political manipulation.